Andes Mint Cupcakes

Chocolate Cakes-

Ingredients:

1 cup sour cream

½ cup oil

1 teaspoon vanilla extract

3 eggs

¼ cup water

½ cup buttermilk

Devil’s Food Cake Mix

Directions:

1. Preheat oven to 350 degrees and line two cupcake pans with paper liners.

2. Using a whisk, mix sour cream, oil and vanilla extract together.  Add eggs one at a time, stirring well in between each addition. 

3. Alternate adding the cake mix and liquids (buttermilk and water), starting and ending with the cake mix. 

4. Fill liners 2/3 full and bake for 14-18 minutes, or until and inserted knife come out clean.

Chocolate Mint Filling-

Ingredients:

1/3 cup chocolate chips

2 tablespoons heavy cream

1 teaspoon peppermint extract or 3 drops of peppermint essential oil

¼ cup powdered sugar

**I like more chocolate in the middle of the cupcakes so I double the filling recipe.**  

Directions:

1. Melt chocolate chips and heavy cream together in the microwave or on the stovetop over medium heat.  Stir in peppermint extract and powdered sugar.

2. When cupcake come out of the oven, use a squeeze bottle to fill the cupcake with the filling, or use the filling as a ganache and dip the tops of the cakes into it.  

**If you would like a chocolate chunk in the middle of the cupcake let the filling cool for 5-10 minutes before filling the cupcake.  If you fill the cupcake when the filling is right off of the stove and hot the cupcake will soak it in.** 

Mint Buttercream Frosting-

Ingredients:

8 oz cream cheese

½ cup butter

3-4 cups powdered sugar

1 tablespoon heavy cream or milk

1 teaspoon peppermint extract or 6 drops of peppermint essential oil

green food coloring

Directions:

1. Beat cream cheese and butter until light and fluffy.  Add powdered sugar, heavy cream and peppermint extract and beat well.  Add green food coloring and stir well.

2. Pipe buttercream onto cooled cupcakes and top with extra Chocolate Mint Filling and an Andes Mint.

Crock Pot Lime Tacos

Ingredients:
1 1/2 lbs. Chicken (breast or tenders)
3 Tbsp. Lime Juice
1 Tbsp. Chili Powered
1 Cup Corn
1 Cup Salsa
1 Cup Black Beans
Tortillas
Sour Cream
Cheese
Lettuce
Tomatoes

Place chicken in the crock pot.  Combine lime juice and chili powder then pour over the chicken.  Cover and cook on LOW for 5-6 hours or until chicken is tender.  Remove chicken and cool slightly.  Shred the chicken and stir in corn, salsa and black beans.  Serve on tortillas with sour cream, cheese, lettuce and tomatoes.

Snickerdoodles

Ingredients:
1 tsp. Baking Soda
3 1/2 cups Flour
3 cups Sugar
1 cup Butter
Vanilla
4 Eggs
Salt
Cinnamon Sugar Mixture

Directions:
Mix all wet ingredients together then add dry ingredients.  Roll into small balls the size of a small golf ball.  Roll in a cinnamon & sugar mixture.  Cook at 400 degrees for 9 minutes on a hot pan and 11 minutes on a cool pan.

Makes about 7 dozens.

Hawaiian Haystacks

Ingredients:
Chicken
Cream of Chicken Soup
Chow Mein Noodles
Rice
Olives
Boiled egg
Coconut
Peanuts
Raisins
Crushed Pineapple
Peas
Bacon Bits
Carrots
Cheese

Directions:
Place each ingredient in individual bowls.  Cut Chicken into pieces.  Diluted the cream of chicken soup half way.  Grate the carrots and cheese.  Start with the rice and build your haystack with the ingredients of your choice.  Top it off with heated cream of chicken soup.

Fajitas

Ingredients:
Chicken
Tortilla
Cheese
Onion
Green Pepper
Red Pepper
Tomato or Salsa
Lettuce
Olives
Sour Cream
Fajita Mix
Oil

Directions:
Place 1 Tbsp of oil into a frying pan on med-high heat.  Cut the chicken into bite size pieces and cook the chicken until they are no longer pink inside.  Remove the chicken from the frying pan and saute the peppers and onion.  After the peppers and onions are soft add the chicken back to the frying pan and sprinkle with the fajita mix.  Warm tortillas and add other toppings as desired.

Guacamole

Ingredients: (Party Amount)

5 avocados
2 green onions
1 lemon
red tabasco to taste
salt & pepper to taste
2 spoonfuls of salsa/pico to taste

or

1 avocado
1/2 lime
salt to taste

Directions:
Mix all ingredients together until creamy and smooth.  Enjoy with chips, on a salad or sandwich!

Crepe's

Ingredients:

4 eggs, beaten
1 1/3 cup of milk
2 tablespoons of butter, melted
1 cup of flour
3-4 tablespoons of sugar (your choice)
1/2 teaspoon of salt
1 teaspoon of vanilla

Directions:

Mix all the ingredients together in a large bowl, until smooth. There have been times where there is small chunks of flour. Sometimes there isn't, but the small chunks aren't noticeable when you cook it. The batter should be pretty runny, not thick like pancake batter.

Then just cook as desired. I use about 1/3 cup per crepe, but you can be the judge of that.

Makes 12-14 Crepes depending on how thick/thin you want them.

Toppings:

Strawberries
Nutella
Whip Cream
Bananas
Chocolate Syrup
Caramel Syrup
Peanut Butter
Pancake Syrup