Paula Deen's Hidden Mint Cookies

see video here

18-ounce roll refrigerated sugar cookie dough, sliced 1/4-inch thin
14-ounce package chocolate mint wafers
1 egg, beaten
1 tablespoon coarsely chopped walnuts or pecans, or enough to cover top of cookies

Preheat oven to 375 degrees F.

Slightly grease a cookie sheet. Place slices of sugar cookies on sheet, about 2 to 3 inches apart. Top each with a chocolate wafer. Cover wafer with another slice of cookie dough. Brush dough with a beaten egg. Press nuts into top of dough. Bake for about 10 minutes.

In my opinion: These cookies tasted great right out of the oven but a few days later they were as hard as a rock. I did not brush them with egg or press nuts into the top because I was in a hurry but I don't think that's the reason they hardened. I will make them again, I will just make as many as we know we will eat.

Crock Pot Chicken and Vegetables with Dumplings

recipe from Betty Crocker/Bisquick

2 1/2-3 lbs boneless, skinless chicken thighs

1 lb small red potatoes

1 md onion coarsely chopped (3/4 c)

2 c baby carrots (I used whole bag)

3 cans 14 oz each chicken broth

2 c Bisquick mix

1/2 c water
2 t parsley flakes

1. Place chicken, potatoes, onion and carrots in 6-quart slow cooker. Add broth.
2. Cover and cook on low heat setting 9 to 10 hours.
3. Increase heat setting to high. Stir together Bisquick mix, water and parsley in medium bowl. Drop dough by rounded tablespoonfuls onto hot chicken mixture. Cover and cook 45 to 50 minutes or until dumplings are dry in center.

In my opinion: I liked this recipe and my girls did too. My son only eats 5 things so it was no surprise that he wouldn't even try it.

Paula Deen's Creamy Mac and Cheese for the Crock Pot

2 cups uncooked elbow macaroni (an 8-ounce box isn't quite 2 cups)
4 tablespoons (1/2 stick) butter, cut into pieces
2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
3 eggs, beaten
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

In my opinion: This was a great recipe. How could you go wrong with butter and lots of cheese?

Oops

I know I promised some new recipes...I have to admit I am currently obsessed with scrapbooking digitally. I just finished making my menu for the next 2-3 weeks and I'll be trying even more new recipes such as:
Crock Pot Chicken and Vegetables with Dumplings
Paula Deen's Crock Pot Mac and Cheese
Raspberry Bars
Paula Deen's Hidden Mint Cookies

and I'll be making some ol' favorites:
Crock Pot Cheesy Chicken
Cheeseburger Pie
Crock Pot BBQ Pulled Pork
Baked Potato Soup
Chicken Tortilla Soup

Thanks for stopping by!

Taking a short break.

I have so many new recipes to share with you guys when I get the chance. I didn't want you to stop dropping by...check back in a few days and hopefully I'll have some posted.

Mint Cookies

recipe from my friend Elizabeth S

1/2 c salted butter, softened
3/4 c dark brown sugar
1/2 c granulated sugar
1 t baking soda
1 t baking powder
2 t vanilla extract
2 eggs
10 oz Andes Creme de Menthe baking chips
2 2/3 c sifted all-purpose flour

1. Preheat oven to 350.
2. Blend butter, sugars, baking soda, baking powder, vanilla, and eggs until mixed.
3. Stir in baking chips then flour. Chill about one hour in the fridge.
4. Roll into 1" balls and slightly flatten.
5. Bake for 8-10 minutes.

In my opinion: These cookies are fabulous, especially if you are a mint lover like I am. Everyone asks my friend for this recipe. I made them for a Cookie Bake-Off at work today and got lots of compliments.

Macaroni Grill Foccacia Bread (by thatsmyhome.com)

9 T olive oil,l divided
3 c unsifted, all-purpose flour
3/4 c unsifted semolina flour
1/2 t salt, divided
1 1/2 T quick-rising yeast (2 pkgs)
1 1/2 c hot (120-130 degrees) milk
1 T fresh rosemary leaves

1. Pour a scant of a T of the olive oil into a 9" square cake pan; spread evenly to cover bottom and sides.
2. Place all-purpose flour, semolina flour, 2T of the olive oil, 1/4 t of salt, and all yeastin the bowl of a mixer fitted with a dough hook (the mixing can be done by hand as well).
3. Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead 8-10 minutes by hand).
4.Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400°F.
5. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.
6-8 servings

In my opinion: I can't describe in words how good this bread is. I made my own rosemary oil to dip it in and we can't keep this around the house. To me it is as close to Macaroni Grill's bread as it gets.

Slow Cooker Lasagna (by Kraft)

1 lb ground beef
26 oz jar spaghetti sauce
1 c water
15 oz ricotta
7 oz mozzarella cheese, divided
1/4 c Parmesan cheese, divided
1 egg
2 T fresh chopped parsley (I used dried)
6 lasagna noodles, uncooked (I didn't use all 6)

1. Brown meat and drain. Stir in spaghetti sauce and water. Mix ricotta, 1 1/2 c mozzarella, 2 T Parmesan, egg, and parsley (in separate bowl).
2. Spoon 1 c meat sauce into Crock Pot; top with layers of half the noodles, broken to fit; and cheese mixture. Cover with 2 c meat sauce. Top with remaining noodles, remaining cheese mixture and meat sauce. Cover with lid.
3. Cook on low 4-6 hours or until liquid is absorbed. Sprinkle with remaining cheeses. Let stand covered 10 minutes or until cheeses are melted. Do not cook on high setting.

In my opinion: I was disappointed with the sauce even though I used my favorite spaghetti sauce. The bottom began to burn and I wonder if the burned part affected the sweetness of the sauce or if the ground beef was cooked too long. I loved the noodles and cheese but hope I can figure out the sauce problem next time. I loved that I only dirtied the skillet and a bowl preparing this meal.

For more Slow Cooker recipes that I've tried, click here.

Crock Pot Rio Grande Spaghetti (by What A Crock blog)

1 1/2 lbs ground beef
15 oz can tomato sauce
16 oz can Mexican Style Diced Tomatoes (Ro-Tel)
1 T beef granules (I didn't have these)
2 1/2 t chili powder
1/2 t ground cumin
7 oz pkg spaghetti, uncooked
shredded Pepper Jack or Mexican blend cheese for serving.

1. In a skillet, brown beef; drain well and transfer to Crock Pot. Note-I always buy ground beef 5-10 lbs at a time and pre-cook and freeze.
2. Add tomato sauce, tomatoes, beef granules, chili powder, and cumin; mix well.
3. Cover and cook on low 4-5 hours. Prepare spaghetti according to pkg directions. When done, drain and stir into beef mixture in Crock Pot. Allow to slow cook for 15 minutes to half an hour.
When ready to serve, garnish with shredded cheese of choice.

In my opinon: This was good but with the name "Rio Grande" I expected more of a surprising flavor. It was pretty much like regular spaghetti to me.

Oven Fried Chimichangas (Pumkin Patch Blog)

2/3 c picante sauce or your favorite salsa
1 t ground cumin
1/2 t dried oregano leaves, crushed
1 1/2 c cooked chicken, chopped
1 c shredded cheddar cheese
2 green onions, chopped with some tops (About 1/4 c)
6 8" flour tortillas (I used 4 large but didn't use beans)
2 T margarine(or butter), melted
shredded cheddar for serving
chopped green onions for serving
picante sauce for serving

1. Mix chicken, picante sauce, cumin, oregano, cheese, and onions.
2. Place about 1/4 c chicken mixture in the center of each tortilla.
3. Fold opposite sides over filling.
4. Roll up from bottom and place seam-side down on a baking sheet.
5. Brush with melted butter/margarine.
6. Bake at 400 for 25 minutes or until golden.
7. Garnish with additional cheese or green onion and serve salsa on the side.

Serve with Mexican rice/beans

In my opinion: These turned out better than I thought. I love chimichangas at Mexican restaurants but the REAL ones are fried, right? I really liked these a lot. I made notes on my recipe card to serve with sour cream, pico, or guacamole.

White Chocolate Creme Brulee with Rapsberries & Mint (WW 10)

2 1/2 c whipping cream
5 oz white chocolate, chopped (must have cocoa butter in ingredients)
8 lg eggyolks
8 T sugar
1/2 pint fresh raspberries
8 mint sprigs

1. Position rack in center of oven and preheat to 325.
2. Arrange 8 6 oz ramekins in roasting pan.
3. Whisk cream & chocolate in heavey medium saucepan over medium heat until chocolate melts and mixture is smooth, about 5 minutes.
4. Whisk egg yolks and 2 T sugar in lg glass measuring cup to blend. Gradually whisk in warm cream mixture.
5. Divide custard equally among ramekins in roasting pan. Pour enough hot water into pan to come halfway up sides of ramekins.
6. Bake until just set but still slightly soft in center, about 35 minutes. Cool in pan to room temp.
7. Remove custards from pan. Cover and refrigerate until cold, at least 2 hours, or overnight (can be prepared 2 days ahead. Keep covered and refrigerated).
8. Sprinkle remaining 6T sugar evenly over custards. Using torch, heat sugar until caramelized. Cover and refrigerate 1-4 hours. Garnish with fresh berries and mint.

In my opinion: This was a fabulous recipe. I made this for some friends of ours and they loved it too.

Summer Raspberry Chicken (by Lawry's)

1 c fresh or frozen raspberries
3/4 c Lawry's Dijon & Honey Marinade with lemon juice
4 boneless, skinless chicken breasts
1/2 c walnut pieces
fresh raspberries (garnish)

1. In food processor or blender, process raspberries and 3 T Dijon and Honey marinade for 10 seconds.
2. Pound chicken to 1/4 thickness. Grill chicken until thoroughly cooked and no longer pink, about 4-5 minutes per side, basting often with marinade.
3. Remove chicken from grill when done, brush with extra marinade. Arrange on platter; pour raspberry sauce down center and sprinkle with walnuts.

In my opinion: This was good but I really expected more flavor. Maybe if I had garnished with extra berries I would have had that flavor I was looking for.

Menu Plan Monday

I wish I had time to participate in MPM every week but it just doesn't always work out that way. I am glad to be participating this week and if you're new to my site, thanks for stopping by! Please leave me a comment (if you have one).

Stop by Organized Junkie for more great menu plans and if she gets 400 participants, she'll give away a magazine full of Slow Cooker recipes. Here is my plan for the week:

Monday: Slow Cooker Chicken and Rice (Paula Deen's recipe)
Tuesday: Leftovers from Sunday...Rosemary Scented Chicken, Rice, and green beans
Wednesday: Hearty Chicken and Noodle Casserole
Thursday: Slow Cooker Taco Casserole, salad, and bread
Friday: Caribbean Jerk Chicken with Tropical Fruit Salsa with salad and rice

New Section

I have added a new label on the right hand side. It is "Persian." My father is from Iran and there are a handful of recipes I want to hand down to my children.

Grilled Mushroom & Onion Basket (by Pampered Chef)

note grilling time:16+ minutes

1 lb mushrooms, halved
2 medium onions, sliced 1/4" thick
1 T olive oil
1 t salt
1/4 t coarsley ground black pepper
3/4 c grape tomatoes
2 T lemon juice
1 T chopped parsley
1/4 c crumbled goat cheese

1. Prepare frill for cooking over medium-high heat. Place BBQ basket on grill and preheat 3 minutes. In large bowl, combine mushrooms, onions, oil, s & p; mix well. Add mushroom mixture to basket. Grill undisturbed for 7 minutes. Shake basket and grill additional 5 minutes. Add tomatoes to basket, grill 3-4 minutes or until mushrooms are browned and onions begin to caramelize. Remove basket from grill.
2. Return mushroom mixture to large bowl. Add lemon juice and parsley to mixture; mix well. Pour into serving bowl and top with crumbled goat cheese.

4 servings

In my opinion: We had a cookout and Pampered Chef party combined. This was one of the recipes we demonstrated. We doubled it but it made soooo much that I was eating the leftovers for days. I usually don't eat leftovers so that tells you that this was an amazing recipe (and we didn't have any lemon juice). You could even put the veggies in a tortilla. This has become my new favorite grilling side.