Homemade thin mints

I make these every Christmas. they are my favorite!

Ingredients

• 20 Ritz crackers (don't use low-fat or low-salt)
• 6 ounces of mint  chocolate chips
• 1 tablespoon shortening

Instructions

1. First, line a pan with parchment or wax paper.
2. In a double boiler (or a bowl set over a pan of barely simmering water), melt the chocolate and shortening.  Using two forks, dip the cookies one at a time into the chocolate. Move them to the pan to cool.
3. I personally think these taste best chilled in the freezer

2 ingredient fudge

Growing up my mom always made fudge. She would always say how hard it was and her fudge never turned out. So I always kind of backed away from even trying fudge. Then the last few months I have had a fascination with fudge. I am slowly learning teh different ways that people make it and well little easy tricks. I came across this one a while back and it has become my easy go to fudge. Enjoy!

This is the easiest and creamiest fudge you will ever make!

you will need:

1 container of vanilla frosting

1 cup of peanut butter

Directions:

Place frosting and then peanut butter in a microwaveable dish. DO NOT MIX. place in microwave for 1 minute. once out of the microwave then you can mix. then place in a 9x9 pan that is lined with aluminium foil. place in fridge until hard. 

Breton Brittle

28 Dare Bretton Crackers, 1 c. butter or hard margarine, 1 c. packed brown sugar Topping: 1 2/3 c. of semi sweet chocolate chips Overlap crackers in foil-lined 9 x 13 inch pan so bottom is covered. Use 4 crackers across and 7 crackers lengthwise. Stir butter and BROWN SUGAR together in saucepan until it comes to a boil. Pour carefully over crackers. Bake in 400 degree oven for 5 minutes. TOPPING: Scatter CHOCOLATE CHIPS over top. Let stand until soft. Spread to cover. . Cool. Store in refridgerator (I place the pan in the freezer for approx. half an hour). Break or cut into pieces to serve. you can sprinkle with candy canes or sprinkles for christmas!

Sugar Cookie Bark

1 pouch Betty Crocker™ sugar cookie mix
1/3 cup unsalted butter, softened
1 large egg
1 bag (12 oz) white vanilla baking chips (2 cups)
1/3 cup coarsely crushed peppermint candy canes (14 miniature)

DIRECTIONS:

1. Preheat oven to 375°F. Line large cookie sheet with foil.

2. In medium bowl, stir cookie mix, butter and egg until a soft dough forms. Press dough into 12-inch square on cookie sheet.

3. Bake 10 to 14 minutes or until light golden brown; cool.

4. In microwavable bowl, microwave white vanilla baking chips uncovered on High 30 to 60 seconds, stirring every 30 seconds, until chips can be stirred smooth. Pour and spread over cooled cookie base. Immediately sprinkle with candy. Let stand until set, about 30 minutes.
Gently break up or cut cookie bark. Store tightly covered

meatball sub casserole

Meatball Sub Casserole

adapted from Kelly The Kitchen Kop

1 pkg frozen meatballs

1 loaf french bread, sliced 1 inch thick

1 jar pasta sauce

2 cups shredded mozzarella

8 oz cream cheese, softened

1/2 cup mayo

3 cloves garlic, minced

1 tablespoon Italian seasoning

Cook frozen meatballs according to package directions. Meanwhile, place bread slices on the bottom of a 9x13 baking pan (or two 9x9s). Mix cream cheese, mayo, garlic, and Italian seasoning. Spread cream cheese mixture over bread slices being generous (I still had some left over for a yummy dip). Place meatballs over bread slices, pour pasta sauce over meatballs, and top with shredded mozzarella. Bake at 350 for 30 minutes.

One Pot Cheesy Chicken

Ingredients

• 2 cups shredded or diced chicken
• 2 Tbsp minced green onion
• 2 Tbsp minced garlic
• 1 can Manwich +1 can water
• 2 cups chicken broth
• 1/2 pound of small dry pasta (I used penne)
• 2 cups shredded cheddar cheese

Instructions

1. 1. Heat a small amount of oil in a large pot. Add onion and garlic and saute for one minute, then add cooked chicken* and saute for a couple of minutes.
2. (*Tip: I happened to have cooked, shredded chicken on hand so I used that, but I think I would start with raw chicken next time and cook the diced chicken and in the pot).
3. 2. Add chicken broth, Manwich Sloppy Joe Sauce, water and pasta to the pot. Bring to a boil. Reduce heat to simmer for about 25-25 minutes.
4. 3. Remove from heat and stir in shredded cheddar until well incorporated, reserving a handful to sprinkle on the top. Cover for a few minutes to allow the cheese to melt, and stir.
5. 4. Serve.

Sopapilla Cheesecake

Sopapilla Cheesecake

Ingredients:
-2 cans pillsbury butter crescent rolls 
-2 (8oz) packages cream cheese (softened)
-1 cup sugar
-1 teaspoon vanilla
-1/4 cup butter (melted)
-Cinnamon and sugar (I used about 1/4 cup sugar and 1 tbs cinnamon)

Instructions: 
Preheat oven to 350 degrees. If you are using a glass pan, adjust the temperature to 325 degrees. Unroll and spread one can of crescent rolls on bottom of ungreased 9x13 inch pan. be sure to smooth out the seams before adding the filling. Combine softened cream cheese, sugar, and vanilla in a bowl. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture, being sure to press together any seams. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake for 20-30 minutes.