Package sugar cookies

If you have to use the package...

Make as directed

Roll into heaping 2 Tbs scoop balls

Roll in sugar, leave as balls

Bake about 8 min, until slightly brown around edges.  Will be nice and soft.

Heather's Mint Fudge

Heather’s Mint Fudge

Mint Layer

2 ¼ c sugar

6 oz evaporated milk

4 Tbs butter

1 pkg (11.5 oz) white chips

⅓ c heaped marshmallow cream

¼ tsp peppermint extract or oil

Fudge Layer

2 ¼ c sugar

6 oz evaporated milk

4 Tbs butter

1 pkg semi-sweet chocolate chips

⅓ c heaped marshmallow cream

Directions:

1. Layer 2 sheets wax paper in 9 x 13 pan, oil.

2. Make mint layer:  

1. In medium pot add sugar, milk, and butter.  Bring to a boil over medium heat.  Reduce to low, stir constantly 5 min. 

2. Remove from heat, stir in white chips, marshmallow cream, and peppermint.  Mix well. 

3. Pour into 9x13.

3. Make fudge layer the same way.

4. Pour over mint layer.

5. Chill in refrigerator at least 3 hours.

Pear Sauce

 1/4 c water

1 gallon pears

1 tsp cinnamon

1 tsp vanilla

Cook until soft

Instant Pot 5 min, release 10.  May need to drain

Process 20 min.

Mint Frosting

 

• Not sure if this is the exact recipe!  But try...
• 
  
• 
  
• 8 oz. cream cheese, softened
• 1/4 cup butter, softened
• 2 tsp. milk
• 1 tsp peppermint extract
• 4 cups powdered sugar

Or here's Mel's:

• 1 cup (227 g) butter, softened to room temperature 
• 8 ounces (227 g) cream cheese, softened to room temperature
• 32 ounces (907 g) powdered sugar, (about 7 cups)
• ½ cup heavy cream
• 1 teaspoons pure vanilla extract
• 2 teaspoons peppermint extract
•  Green food coloring

Summer Skillet Lasagna

SKILLET SUMMER VEGETABLE LASAGNA

yield: 6 SERVINGS

 

prep time: 15 MINS

cook time: 20 MINS

total time: 35 MINS

INGREDIENTS

• 1 to 2 tablespoons extra virgin olive oil
• 1/2 cup chopped yellow or white onion
• 4 garlic cloves, minced or 1 teaspoon garlic powder
• 1 (28-ounce) can diced tomatoes (see note)
• 1 teaspoon salt, I use coarse, kosher salt
• 10 curly-edged lasagna noodles, broken into 1 or 2-inch lengths (*or use 8 1/2 oz. bow tie noodles)
• 1 small zucchini, cut into 1/2 inch chunks (*Shred)
• 1 small yellow squash, cut into 1/2 inch chunks (*Shred)
• 1/4 cup chopped fresh basil (*or 1 Tbs dried)
• 1 cup ricotta cheese, whole milk or part skim (*3/4 c is fine)
• 1 cup freshly grated Parmesan cheese (*3/4 c is fine)

INSTRUCTIONS 

• In a large 12-inch skillet heat the oil over medium heat until hot and rippling. Add the onion and cook until softened, 2-3 minutes. Add the garlic or garlic powder, and cook until fragrant, about 30 seconds.
• Drain the diced tomatoes into a 2- or 4-cup liquid measure. Add water to the tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to the skillet.
• Scatter the broken noodles into the skillet, layer the drained tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
• Stir in zucchini and squash. Cook, stirring occasionally (again, to prevent sticking - add broth or water, if mixture seems dry), until noodles and squash are tender, 6-8 minutes.
• Off the heat, add the basil, half of the ricotta cheese and half of the Parmesan cheese. Stir until creamy. Dollop the remaining ricotta cheese over the noodles, season with salt and pepper to taste, and sprinkle with remaining Parmesan cheese and fresh basil, if desired.

NOTES

Skillet: if you don't have a 12-inch skillet, a 6- or 8-quart saucepan or pot works great for this recipe. 

Substitutions: you can sub in or add a variety of different vegetables (especially if using a larger pot). Broccoli, bell peppers, asparagus, fresh tomatoes, just to name a few! 

Tomatoes: sometimes I get lazy and instead of using diced tomatoes, I sub in a 28-ounce can of crushed tomatoes (no draining), add about 1/2 to 1 cup of water or broth, and toss it all in the skillet in step #2. 

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/skillet-summer-vegetable-lasagna/

Tomatillo Dressing

 1 pkg Ranch dressing mix, not buttermilk

1 c mayo

3/4 c buttermilk

2-3 tomatillos, husked, and cut in half

1 med jalapeño, roughly chopped, no seeds

1+limes

1/2 bunch cilantro

1 tsp minced garlic

Slow Cooker Mashed Potatoes

SLOW COOKER MASHED POTATOES

yield: 8 SERVINGS

 

prep time: 15 MINS

cook time: 4 HRS

total time: 4 HRS 15 MINS

INGREDIENTS

For Potatoes:

• 4-5 pounds russet or Yukon gold potatoes, peeled and cut into 1/2-inch pieces
• 1 tsp garlic
• 1 1/2 teaspoons coarse, kosher salt
• 1/4 teaspoon black pepper
• 1 cup milk
• 1/2 cup chicken broth, I use low-sodium

For Mashing:

• 1/3 cup milk, if needed
• 2-3 tablespoons butter
• 2 ounces cream cheese, softened (or 1/4 cup sour cream)
•  Salt and pepper, to taste

INSTRUCTIONS 

• Grease the insert of a 5- or 6-quart slow cooker with nonstick cooking spray. Add the potatoes, garlic, salt, pepper, milk, and broth. Stir to combine. Cover and cook on high for 3-4 hours until the potatoes are very tender.
• Uncover the slow cooker, take out the garlic cloves, and add the additional 1/3 cup milk (if needed - if the potatoes already look plenty soft/liquidy, don't add this or add it gradually), butter, and cream cheese. Mash until creamy. Add additional salt and pepper to taste. 
• Cover the slow cooker and turn the heat to low or warm until ready to serve (up to an hour).

NOTES

Potatoes: the potatoes won't be completely covered with liquid, but that's ok. It's even ok if the tips of the uncovered potatoes discolor just a bit. 

Slow Cooker: depending how hot your slow cooker cooks or how long you cook the mashed potatoes, the milk mixture may brown/caramelize around the edges of the slow cooker insert. You can scrape this part out of the slow cooker before mashing; I'm lazy and just mash it up all together. Delicious!

Make-Ahead: the potatoes may be able to stay in the slow cooker on "warm" longer than an hour, but that's the longest I've kept them hanging out before serving.

©Mel's Kitchen Cafe — https://www.melskitchencafe.com/slow-cooker-mashed-potatoes/

Kashina's Honey Butter

1/2 c sugar

1/2 c honey

1/2 c cream

1 c butter

1/2 tsp vanilla 

In a medium saucepan, place sugar, honey, and cream.  Bring to a boil, stirring constantly.  Wipe sides if sugar crystals end up along the edges of the sauce pan. Let cool a few minutes before adding to next step.

Place butter and vanilla in blender.

Add hot honey mixture to the blender.  Blend.

Easy Chicken Enchilada Casserole

EASY CHICKEN ENCHILADA CASSEROLE

yield: 8 SERVINGS

 

prep time: 35 MINS

cook time: 55 MINS

total time: 1 HR 30 MINS

INGREDIENTS

• 20 ounces green enchilada sauce
• 12 ounces salsa verde
• 4 cups cooked shredded or chopped chicken
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 14 white or yellow corn tortillas, cut in half
• 2 cups shredded Monterey Jack cheese
• 1 cup shredded cheddar cheese
•  Fresh chopped cilantro

INSTRUCTIONS 

• Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch pan with cooking spray. Set aside.
• Whisk together the enchilada sauce and salsa verde.
• Toss the chicken with the garlic powder, onion powder, oregano, chili powder, cumin, salt and pepper.
• Spread 1/3 of the sauce in the bottom of the prepared pan. Layer eight tortilla halves across the sauce (see pictures in the post for a visual). Sprinkle 1/3 of the cheese over the tortillas followed by 1/2 of the chicken. Drizzle with 1/3 of the sauce.
• Layer another eight tortilla halves, 1/3 of the cheese, last 1/2 of the chicken, another 8-9 tortilla halves, remaining 1/3 cheese and remaining sauce.
• Cover with greased foil and bake for 35-40 minutes. Uncover and bake another 10-15 minutes until bubbly and cooked through. Sprinkle with chopped cilantro. Let rest for 10-15 minutes (it will set up and be less runny as it rests) before serving.

NOTES

Sauce: you can use all enchilada sauce if you want (omit the salsa verde and increase the amount of green enchilada sauce by 10-12 ounces).

Make Ahead: the casserole can be assembled and refrigerated for up to 8 hours (the tortillas will soften more than if baked right away).
From Mel's