Andes Mint Cookies

I can't tell you how I made these. I made these the other day for my family and they were such a hit that I fear that If I share the recipe I will no longer be the coolest person in the world. I will have to share that title with all that ventures to make these!.........Ok I will, but just because I am feeling generous.

Ingredients:

1 cup of Andes Creme De Menthe baking chips (I used less, you can use more depending on your craving for mint)
1 box of Duncan Hines Devils Food cake mix
1/3 cup of oil
1/3 cup of water
1 egg
20 whole Andes mints cut in half

Directions:

Mix all ingredients. Take one spoonful of mixture and roll into balls. Place on cookie sheet and bake for 10-15 minutes depending on oven. This part gets a little tricky to cook them not too gooey, but not too done. While cookies are baking cut whole Andes mints in half. As soon as you pull the cookies out of the oven place mint on center of cookie and spread chocolate around as it melts as if it were frosting. Serve with a tall glass of cold milk and grab as many you can at the first serving because they go fast!

And the Winner is............

So I probably shouldn't do giveaways anymore because it is so hard not to give something to everyone. I was so excited that everyone participated that I decided to give two away. The second bottle was intended for my father-in-law.( I will get him one this summer when I am in Wyoming.) If you didn't get one and you now feel like your spice rack is lacking you can always go here to get some.


KHBaird from karsultation

and

Pam from sidewalk shoes

Congratulations to you and your potatoes!

I also would like to make note of your suggested favorite spices. It was fun to see what other people use.

They consisted of:

Morton's Nature's Seasons Seasoning Blend
Curry
Dill
Cumin
Thyme
Celery Salt
Mrs. Dash
Sugar (LOL)
Johnny's Garlic Seasoning
Tony Chacheres Creole seasoning
Garlic
Chipotle Pepper
Parlsey
Montreal steak seasoning
Cavender's
Cajun Seasoning

Thanks again for playing along! I wonder what I will give away next!

Corned Beef Tacos (yes you read that right!)

This should be on my Fire Station Fridays posts. I got this recipe from my husband of course and it is my new favorite taco. The only way to make it work is to not have it too salty. To do this you must boil the meat 3 times to get some of the salt out.


Ingredients:

2 pounds corned beef
1 bunch of parsley
1 1/2 cups cheddar cheese
2 cloves minced garlic
1 small onion chopped
corn tortillas

Directions:
Place meat in large pot and cover with water. Boil 3 times for 20 minutes replacing the water each time. This helps remove some of the salt. Then place in crock pot with onion and garlic for 6 hours until meat becomes very tender and easy to shred. Shred corned beef and remove any fat. Toss meat with cheese and parsley. Place serving size amounts on each tortilla and place on cookie sheet. Bake in the oven at 350 degrees just until cheese melts within meat and tortillas shells are warm. Remove and add cabbage, more cheese if preferred, and salsa. Serve and Enjoy.
You can also heat a little oil and fry the tortillas before placing them in the oven.
Don't forget to enter into my special seasoning giveaway. Alpine Touch is a great addition to your spice cabinet and difficult to obtain. As far as I know you can only get it in Wyoming, Montana, or have it shipped like I did. Good luck!

Twice Baked Potatoes with Secret Ingredient Giveaway!

I love potatoes! Don't you? I have them often and this is one of my favorite things to do with them.

Twice Baked Potatoes

Ingredients:
5 potatoes
1-2 Tablespoons Alpine Touch (SECRET INGREDIENT)
2 Tablespoons butter
1/3 cup milk
3/4 cup cheddar cheese
1/3 cup Parmesan cheese

Directions:
Bake potatoes at 350 degrees for 1 hour. Slice potatoes in half and scoop out insides in a mixing bowl. Add all ingredients but cheddar cheese. Mix with mixer until consistency of mashed potatoes. Scoop mixture back into shells, place in oven safe dish, and cover with cheddar cheese. Place in oven and bake until cheese has melted. Serve and enjoy!


You didn't need the recipe I am sure, but let me tell you if you make it with Alpine Touch you will never make it any other way. I use Alpine Touch in all my potato dishes. I use it especially in my mashed potatoes. It is the best. You too can have your very own bottle of Alpine Touch if you are the lucky winner.

How to win your Alpine Touch seasoning:
Simply leave a comment telling me what is your favorite seasoning to use besides salt and pepper. In 10 days I will announce the winner! Happy cooking! Thanks for stopping!

Kasha

Easy Garlic Marinade

Happy 100th post to me! It seems like I should of made something more extravagant to mark this occasion, but I have to say it was pretty tasty for being so easy.

Garlic Marinade

Ingredients:

1-2 whole garlic bulbs
3-4 teaspoons snipped fresh basil
1 tablespoon snipped fresh rosemary or 1 teaspoon dried, crushed, rosemary
2 tablespoons olive oil
2 tablespoons fresh squeezed lemon juice

Directions:
Blend all ingredients in a blender. Place boneless beef rib eye steaks or sirloin steak into a zip lock bag and pour mixture over meat. Place sealed bag in casserole dish and put in in fridge for 2-24 hours. Grill as desired. I doubled this sauce as I had a large steak.

Makes for great fajitas the next day!