Andes Crème de Menthe Cookies

Andes Crème de Menthe Cookies:

(Return to Andes Creme de Menthe Recipes)

Ingredients:

1/2 cup salted butter - softened
3/4 cup dark brown sugar
1/2 cup white granulated sugar
1 tsp. baking soda
1 tsp. baking powder
2 tsp. vanilla extract
2 eggs
1 package (10 oz.) Andes® Crème de Menthe Baking Chips
2-2/3 cups sifted all-purpose flour

Directions:

Preheat oven to 350° F.

Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.

Raise oven rack one level above the middle and bake on non-stick baking pans.

Bake at 350° F for approximately 8 - 10 minutes.

Cool on pans for two minutes before removing.

Yield:

4 dozen cookies.

Salmon Chowder

Ingredients

• 3 tablespoons butter
• 3/4 cup chopped onion
• 1/2 cup chopped celery
• 1 teaspoon garlic powder
• 2 cups diced potatoes
• 2 carrots, diced
• 2 cups chicken broth
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried dill weed
• 2 (16 ounce) cans salmon
• 1 (12 fluid ounce) can evaporated milk
• 1 (15 ounce) can creamed corn
• 1/2 pound Cheddar cheese, shredded

Directions

1. Melt butter in a large pot over medium heat. Saute onion, celery, and garlic powder until onions are tender. Stir in potatoes, carrots, broth, salt, pepper, and dill. Bring to a boil, and reduce heat. Cover, and simmer 20 minutes.
2. Stir in salmon, evaporated milk, corn, and cheese. Cook until heated through.

Vegetarian Crockpot Pumpkin Cake

1 cup of pumpkin
4 eggs
2 tsp cinnamon
1 tsp baking soda
2 Tbs baking powder
1 cup of oil
1/2 cup of orange juice
2 and 1/4 cups of flour
Grease your crock pot and set it on high.
Mix all together and layer mixture with canned fruit. I use a layer of apples then a layer of peaches until it is all used.
Cook it for 2 or 2 and 1/2 hours on high.
Serve warm with desired side.
You can use box cake mix and use canned fruit and layer the same way, possibly chocolate cake mix and cherries layered making a black forest cake.

Vegetarian Crockpot Mediterranean Stew

1 eggplant -- chopped
2 zucchini -- chopped
1 red or green bell pepper, seeded/chopped
1 onion -- chopped
3 large tomatoes -- chopped
2 cans garbanzo beans -- (14 oz.) drained/rinsed
1 Tbs oregano
Freshly ground black pepper
Salt
1 can artichoke hearts packed in water -- (14 oz.) drained/quartered
1 package egg noodles -- cooked
Crushed red pepper flakes -- to taste/opt
Add all ingredients except for noodles to the crock pot and stir well. (Sometimes I also add a Tbs of tomato paste for a thicker stew.) Cook on low for 8 hours. Serve over the cooked noodles. 4 Servings.

Vegetarian Crockpot Enchiladas

1-3/4 lbs. canned crushed tomatoes in tomato purée
14 ounces chunky style prepared salsa
6 ounces tomato paste
2 lbs. canned black beans, rinsed and drained
1 lb. corn kernels, thawed if frozen
1/4 lb. canned diced mild green chilies, drained
1-1/2 Tbs. ground cumin
1/2 tsp. garlic powder
5 corn tortillas
2 ounces olive slices, drained
Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot. This recipe serves 5 people.

Exercise Report

Started the 200 Squats program again.  15 was my beginning number.  Then I still ended up doing close to 50 with the program.  Did sets of 20 crunches during the minute breaks.  Had to stop early on the squats due to a leg cramp, but it was great to get some exercise in today.  I think on the off days I'll do some arm work and soon fit in walking, as weather permits.  This looks like a fun stretch with my ball:

Lentil Burgers

Lentil Burgers

1 carrot, finely diced

2 stalks celery, finely diced

1 small red onion, finely diced

1 clove garlic, minced

2 c. cooked lentils

2 c. cooked brown rice

1/4 c. finely chopped walnuts

3 T. gluten

1 tsp. each- sea salt, cumin, dry mustard and sweet paprika

1/4 tsp. black pepper

5-6 T. water

Preheat oven to 350.

Water saute carrot, celery, onion and garlic till tender. Combine with remaining ingredients, stirring well to make sure gluten develops. Form into patties ( I made about 14) and place on lightly oiled baking sheet. ( I got rid of all of my non-stick cookware a few years back, now I only use cast iron and stainless steel, but that's a post for another day...)  Bake 15 min., flip patties over and bake an additional 15 min. Enjoy. These can also be frozen for a quick meal later.

Can use Black Beans instead.