Homemade Mint Oreos

Submitted by Julie Twitchell

These cookies are a family favorite--for both sides. They are super easy to make and the kids can help too!

Cookie:
1 Devil's Food Cake Mix
1/2 Cup Butter--room temperature
1 egg

Frosting:
1 pound Powdered Sugar
1/4 Cup Butter--room temperature
4 oz. cream cheese--room temperature
green food coloring
1 TB Mint extract

1. In a mixing bowl, combine cake mix, butter and egg. Sometimes I have to add 1-3 tablespoons of water so the dough isn't dry.
2. Roll dough into 1 inch balls and place on a greased cookie sheet about 2 inches apart.
3. Bake at 350 degrees for 9-11 minutes. Remove and let cool.
4. In another bowl, mix cream cheese and butter until smooth. Slowly add the powdered sugar and mix until smooth. Add green coloring and Mint extract.
5. Spread frosting on the inside of a cookie. Place another cookie on top to make a sandwich.

Makes about 18 sandwiches

Cook's Note:

I have made variations over the years. I recently used a Funfetti cake mix with Almond frosting. They were delicious!

Printable Version

Snickers Apple Salad

Submitted by Julie Twitchell

This salad was at the RS Barbecue last week. My family loved it!

1 small container of Cool Whip
1 small pkg. Instant Vanilla Pudding
1 pkg. mini Snickers
6-8 Granny Smith Apples
1 Cup Milk

1. Add instant pudding into mixing bowl and pour in 1 cup milk. Mix well and let chill while chopping candy and apples.
2. Chop Snickers bars into bite size pieces. (I just cut the mini size bars in half) You could use Rolos or Milky Way bars instead if you want to avoid the nuts.
3. Chop apples into bite sized pieces.
4. Fold the Cool Whip into the pudding mixture.
5. Combine candy and apples into the pudding and Cool Whip mixture.
6. Enjoy. Be sure to control yourself or you might just eat the whole bowl yourself :)

Printable Version

Coconut Chicken

Submitted by Jill Jessop

1 cup flour, divided

1 egg

1 cup sweetened coconut flakes

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

2-4 boneless chicken breasts

¼ cup butter, melter

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper

2. Place ½ cup flour into a bowl and set aside. In another bowl, lightly beat the egg, set aside

3. In another bowl, combine the remaining ½ cup flower with coconut, garlic powder, salt and pepper

4. Working with one chicken breast at a time, dip the chicken into plain flour and coat. Then dip in the beaten egg and then coat with coconut mixture. Place on parchment lined baking sheet.

5. Once all the chicken breasts are coated and on the baking sheet, evenly drizzle with the melted butter.

6.Bake for 30 to 40 minutes, flipping once halfway.

** I cut the chicken into smaller chunks- its easier to eat and you get more of the yummy coating!

Printable Version