Mint Surprise Cookies

• 
• 1 cup Butter
• 1 cup Sugar
• 1 cup Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla Extract
• 1 teaspoon Baking Soda
• ½ teaspoons Salt
• 3 cups Flour
• 1 package (9.5 Oz. Package) Andes Chocolate Mints

Preheat oven to 375 degrees.

Unwrap Andes mints and cut mint rectangles in half, making squares.

Soften butter, add sugar, brown sugar, eggs, vanilla, baking soda and salt. Mix with electric mixer until smooth. Add flour and stir until mixed. Chill for an hour in the fridge (you don’t have to do this but it makes it easier to form balls).

Spoon dough and roll around a mint square (i.e. wrap the mint with dough). Cookie balls should be about 1 inch to 1.5 inch balls. The mint should not be showing.

Bake at 375 degrees for 10-12 minutes.

MOON FAMILY- RAINBOW BRITE JELLO

 

My mom used to make this for us kids when we were little.  It is super fun to eat, even as an adult

• 8 cups Boiling Water, Divided
• 2 cups Cold Water, Divided
• 2 cups Evaporated Milk, Divided
• 2 packages Green Jello (3 Oz Size)
• 2 packages Red Jello (3 Oz Size)
• 2 packages Orange Jello (3 Oz Size)
• 2 packages Yellow Jello (3 Oz Size)
• 12 ounces, weight Cool Whip

Each package makes one layer. There are 8 layers in all, two of each color. There is a clear layer, meaning you can see through the jello and a milky layer that uses the milk.

Before you begin, here are a few pointers. The first layer takes the longest to set up—after that, the next layers firm up faster. You CAN mix up the next layer while the previous one is setting up, but be careful not to mix it too soon or it will set up before you are ready.

FOR EACH CLEAR LAYER:
Boil 1 cup of water in a small pan. Pour water into a bowl and mix in one package of jello. Stir until jello is dissolved.

Add 1/2 cup of cold water. Stir and then pour into an 8×11 glass casserole dish. Place into the fridge until the jello is set.

FOR EACH MILKY LAYER:
Boil 1 cup of water in a small pan. Pour water into a bowl and mix in one package of jello. Stir until jello is dissolved.

Add 1/2 cup of evaporated milk. Stir and then CAREFULLY pour into the 8×11 glass casserole dish on top of the previous layer. Place into the fridge until jello is set.

Alternate the layers so that the same colors are on top of each other. (Clear Green, Milky Green, Clear Red, Milky Red, Clear Orange, Milky Orange, Clear Yellow, Milky Yellow).

Top with Cool Whip.

Chicken Enchiladas

• 3 pieces Large Boneless Chicken Breasts
• 8 ounces, fluid Can Tomato Sauce
• ¼ cups Green Onions, Chopped
• 2 teaspoons Worcestershire Sauce
• 1 teaspoon Garlic Powder
• 1 teaspoon Oregano
• ½ teaspoons Cumin
• 1-½ teaspoon Chili Powder
• ¼ teaspoons Black Pepper
• 10 pieces Corn Tortillas
• 10 ounces, fluid Can Mild Enchilada Sauce (red)
• 1 cup Shredded Cheddar Cheese
• Oil (For Cooking Tortillas)
• Lettuce (to Top)
• Sour Cream (to Top)
• Chopped Tomatoes (To Top)

Boil chicken breasts until fully cooked. Then shred with two forks.

While chicken is cooking, in a large bowl add the following ingredients and stir until well mixed:

Tomato sauce
Onion
Worcestershire sauce
Garlic powder
Oregano
Cumin
Chili Powder
Pepper

Add shredded chicken to the mixture.

In a skillet, pour a small amount of oil and cook tortilla shells on both sides. Only cook them for a short time on each side so the shell stays soft and doesn’t harden.

(Placing the shells on paper towels after they have cooked will get the excess grease off.)

Fill each shell with some chicken and roll. Place in a glass casserole dish. Repeat until all 10 shells are filled, rolled and in the casserole dish.

Pour enchilada sauce over the enchiladas and top with cheese.

Bake at 350 for 15 minutes.

Top with lettuce, tomatoes and sour cream and then gobble them up.

*To make these spicier, add more chili powder and use medium or hot enchilada sauce.

Charity's Homemade 3 Bean Chili

1 (15 oz) Can Kidney Beans
1/2 Can Black Beans
1/2 Can Pinto Beans
2 Cans Diced Tomatoes (15 oz each)
1/2 Onion - chopped
1/2 Green Pepper- chopped
3 Garlic Cloves -minced
16 oz Tomato Sauce
1/4 Cup Ketchup
2 tsp Chili Powder
1 tsp Ground Cumin
1 tsp Oregano
1 tsp Salt
1/2 tsp Pepper

Drain juice from all cans of beans and rinse. Do not drain the diced tomatoes. Add all ingredients to a large pot and bring to boil. Boil for 15 minutes stirring occasionally.

Add 1/8 cup crushed Ritz Crackers

Serve and enjoy

***You can also cook in a crock pot on low for 6 hours or on high for 3 hours***

CHARITY'S ZUCCHINI BREAD

3 Whole eggs
1 cup Oil
1 3/4 cups Sugar
1 Tablespoon Vanilla Extract
1 teaspoon Baking Soda
2 teaspoons ground Cinnamon
1 teaspoon Salt
1/4 teaspoon Baking Powder
2 cups Grated Zucchini
3 cups Flour

Preheat oven to 350
Mix ingredients together in the order shown, mixing well between each ingredient.
Grease and flour 2 loaf pans
Pour equal amounts of the mixture into each pan
Bake for 45 minutes

MILD CANNED SALSA (Using Fresh Tomatoes)

Makes about 6 Quart

26-30 Whole medium tomatoes
2 Bell Peppers
1 Red Pepper
5 Jalapeno Peppers
1 1/2 White Onion
1 Red Onion
12 oz Tomato Paste
1 Cup White Vinegar
1/2 Cup Sugar
1/4 Cup Salt
4 Tablespoons Cilantro
3 Cloves of Garlic (Minced)

• The tomatoes need to be skinned. You do this by boiling water in a large pot and then putting the tomatoes in the boiling water for 20-30 seconds. Place them in ice water afterwards. Then you can peel them.
• Cut all of the peppers and remove the seeds. If you don't remove the jalapeno seeds your salsa will not be mild.
• In a food processor or chopper, chop the bell peppers, onions, jalapenos, garlic and the tomatoes. They can be chopped by hand, but the food processor is easier. Be careful not to blend them up, you still want them to be chunky, so lightly pulse the blades until they are the consistency you like.
• Put all ingredients into a large pot. Bring to boil and simmer for 25 minutes. This process boils off some of the liquid from the tomatoes.
• Place the lids and rings into a small pot with water and bring the water to a boil. This will get the lids soft so they will seal better. Leave them in the hot water until you place them on the jars.
• Also, start your water bath (canner) water on the burner at this time. It takes a while to get the water boiling.
• Pour the salsa into jars, leaving an inch of air at the top of the jar.
• Wipe the rim of the jars with a wet cloth to get any drips off and then seal them with the lids, making sure you screw them on tight.
• Place the jars into a water bath and bring the water to a boil again. The water in the bath needs to be at least an inch above the jars. Boil the salsa for 20 minuets for quart sized jars or 15 minutes for pint sized jars.
• Take the bottles out of the canner and place them on a towel. they will seal as the jars cool. You know they are sealed by pressing down on the lid of the jar. If it doesn't pop when you push on it then they are sealed.

GRILLED PORK CHOPS

This is a great recipe for pork chops. I use the thicker boneless ones that are about as big as your fist.

4 Pork Chops
1/3 Cup Water
1/3 Cup Soy Sauce
1/8 Cup Oil
1 tsp Minced Garlic
2 Tbsp Lemon Pepper Seasoning

Mix all ingredients (except Pork Chops) together in a bowl. Add the Pork, cover and marinate for 1-2 hours. Grill and enjoy! Do not over cook the meat.