Andes Mint Grinch Cookies

Andes Mint Grinch Cookies

I found these on Pinterest and couldn't resist. When I realized I was eating all of the Andes before I had even made the cookies, it was a must do today. This is a simple but delicious cookie recipe, and mine turned out just like the picture! They are definitely best with a mug of hot chocolate. Since the recipe makes almost 4 dozen, I gave a dozen to a couple neighbors with this little gift tag. I can't wait to share this new tradition with my little family (I think I'll be making more on Saturday).

Ingredients

2 3/4 cup flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter (at room temperature)
1 1/2 cup sugar
1 egg
1 tsp mint extract
15-20 drops green food coloring
1 bag of Andes mints (chopped or broken apart)

Directions
Preheat oven 375 degrees. Sift together the flour, baking soda, baking powder and salt and set aside. Unwrap the Andes Mints and chop/break up. (I used my potato masher, I ended up with some Andes crumbs, but they were awesome in the cookies!)

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients and add the green food coloring. Mix until even colored. Last fold in the chopped Andes mints. 

Put in the refrigerator until the dough is cool.

Roll rounded teaspoonfuls of dough into balls.  To make them more rounded when they come out, flatten the balls as you place them onto ungreased cookie sheets. (I still used my silicone baking sheets)
Bake for 8-10 minutes. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool. 

Zesty Slow Cooker BBQ Chicken

                                         The Holdaways made this for us and it is DELICIOUS:)

From: Six Sisters' Stuff

Ingredients

6 frozen skinless, boneless chicken breast halves

1 (12 ounce) bottle barbecue sauce (I used Famous Dave's Zesty BBQ sauce)We used "Sweet Baby Rays"

1/2 cup Italian salad dressing

1/4 cup brown sugar

2 tablespoons Worcestershire sauce

Directions

Place chicken in a slow cooker. In a bowl, mix the barbecue sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.

Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

Shred Chicken and place on buns or rolls.We used hamburger buns

Wingers Sticky Finger Copycat Recipe

Six Sisters' Stuff

Winger's Sticky Fingers Recipe:

1 pkg. frozen breaded chicken strips (We use Tyson brand)

6 Tbl. Frank's Hot Sauce (It has to be Franks Hot Sauce, no other sauce will taste as good)

4 Tbl. water

1 1/2 c. brown sugar

Chicken:

 Prepare the chicken strips as directed on the back of the package.

Sauce:
 Heat hot sauce, water and brown sugar in a saucepan over medium heat, until sugar is dissolved.

Pour sauce over chicken, and enjoy!  Serve with ranch dressing for dipping.

Serves 2-3 people.

*We made this and put it in a salad. It is great!

Chicken Enchiladas

Found this recipe in the MORMON COOKBOOK by Julie Badger Jensen

2 cups chopped cooked chicken
1 cup sour cream
1 (7oz) can chopped green chilies
1 cup chopped onions(We use white onions)
2 tablespoons butter
1/2 teaspoon salt
4 cups shredded Monterey Jack Cheese(We use Pepper Jack Cheese and LOVE it)
10 flour tortillas
1 (15oz) can mild enchilada sauce(We buy a 19 oz can of this)
Green onions to garnish, chopped

Combine chicken, sour cream, and green chilies. Set aside. In another pan saute onions in butter until golden.  Add onion, salt, and 2 cups cheese to chicken moisture. ( I add a little more). Dip tortillas in enchilada sauce to soften. Spoon about 1/2 cup of the chicken mixture into each tortilla. Roll up and place close together in 2 greased 9X13 pans(5 enchiladas per pan). Cover with remaining shredded cheese(I put the remaining pepper jack cheese and the take some shredded chedder cheese and put that as well on top until i feel satisfied. ( i love cheese.. ) Garnish the top with the chopped green onions and then bake uncovered at 350 for 20 to 30 minutes.

We usually make this when we have someone come over, or we sign up to take someone a meal since it makes ten enchiladas! But this is our new favorite recipe :) (Warning: Will cause pregnant women heartburn.. lol. But it is worth it:))

Salsa Chicken Rice Casserole

I had one of those dinner nights where you want "real" food...but you want it to be quick and easy and made from what you already have in the panty. I had some chicken breasts that needed to be cooked - so I cooked 'em up and shredded them (using my KitchenAid). And then I was stuck. Thank goodness for the internet! Here's what I ended up making, it was pretty good meal and met all my requirements: quick, easy and made from what I already had in my pantry/fridge.

Salsa Chicken Rice Casserole

Ingredients

• 1 1/3 cups white rice (uncooked)
• 2 2/3 cups water
• 4 skinless boneless chicken breasts (halves) *I used breast fillets, about 9 of them (they are thin)
• 2 cups shredded monterey jack cheese 
• 2 cups shredded cheddar cheese *I only used the 2 1/2 cups of Monterey Jack cheese I had on hand
• 1 can cream of chicken soup (condensed)
• 1 can cream of mushroom soup (condensed) *I only had a garlic seasoned one, tasted great! 
• 1 onion (chopped) *We don't do onions, plus, there are some in the salsa
• 1 1/2 cups salsa (mild)

Directions (how I made my version)

1. Cook rice in rice cooker.
2. Meanwhile, place chicken into a large pot, and fill the pan with water. Bring to a boil, and cook for 20 minutes, or until done. Remove chicken from water. Place in KitchenAid and shred! 
3. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
4. In a medium bowl, mix together cream of chicken soup, cream of mushroom soup and salsa. Layer 1/2 of the rice, 1/2 of the chicken, 1/2 of the soup and salsa mixture, and 1/2 of the cheese in prepared dish. Repeat layers, ending with cheese.
5. Bake in preheated oven for about 35 minutes, or until bubbly.