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.