Andes Mint Cookies

So a while back I participated in a chain letter, scary right?  I was really excited about it, because this was a recipe chain letter, not some crazy send this to 187 people or your dog will die chain letter.   If everyone participated I would get like 14 new recipes.  As it turns out I was being very optimistic that everyone would not only send a recipe, but forward the chain to seven of their friends.  I ended up with only one recipe, and it was this one.  I was disappointed about my lack of quantity, but this recipe made up for it with quality!

These were so simple to make, and so yummy!  They are great to bring to parties, and get-togethers because they transport great.  I just put them in a Tupperware, layered with pieces of parchment in between and they arrived in perfect condition.

Andes Mint Cookies

 Ingredients:
1 Devil's Food Cake Mix
1/2 cup vegetable oil
1 eggs
Andes Mints

Directions:
1. Mix cake mike, vegetable oil and eggs together.
2.  Roll into 1 inch balls, place in cookie sheet and bake for 6-9 minutes ( I used 8 minutes).  Do NOT over bake!
3.  Remove cookies from over, leave on baking sheet.  Immediately place one Andes Mint on each cookie.
4.  Wait about 4-5 minutes until the mint has melted through, and simply spread the mint like icing.

Notes:
Andes mints come in packs of 28, and I ended up with 32 cookies.  Which is fine with me, I just left some un-iced and they were still very yummy.  But if you are über-type A, I would suggested buying two packs.

Easter Basket Cupcakes

My birthday falls very close to Easter, and one year my Mom made these cute cupcakes for me to bring school.  I have loved making them ever since.  They look so great and are so easy! You can also take a lot of shortcuts to make them even easier.  Like using canned incing, and making the cupcakes from a box mix.  I love to use fun-fetti!

Easter Basket Cupcakes

 Ingredients:
24 cupcakes
Icing dyed green
Jelly Beans
Shredded coconut
Pipe cleaners
Ribbon (optional)

Directions:
1. Color the coconut green (much easier than it seems).  Put coconut in a large Ziploc bag with a few drops of green food coloring, and shake, shake, shake.  You can add more color, and shake until you get the desired shade of green.
2.   Make your green buttercream, or if you are using canned icing color it green.  Anytime I used canned icing (which is rare these days), I like to whip it a little bit anyway.  It makes it easier to spread, and easier to color.
3.  Ice the cupcakes and sprinkle green coconut over the top.
4.  Put a little icing into a small Ziploc, and pipe a dollop of icing in the center of the cupcake to stick the jellybeans to.  (I don't use the green or black ones).
5.  Depending on the size of your pipe cleaners you may have to cut them down a couple inches.  If you want to use ribbon I suggest tying it on before you stick the pipe cleaners in the cupcakes.
6.  Bend and stick the pipe cleaners in the cupcakes.  Make sure to bend the pipe cleaners enough and place deep enough that it does not tear apart the cupcake.
7.  Enjoy!

Navy Bean Soup

So I recently I purchased a 20 pound ham for $11.00!!!  I was equally excited and terrified!  I had never cooked a ham before, and how on earth were my husband and I supposed to eat 20 pounds of ham?  I never thought twice about buying it though, who could pass up a deal like that?

We ate about 10 pounds of ham that week, and I froze the other 10 pounds.  We have had ham paninis, pulled pork sandwiches, ham and cheese omelets, and now Navy Bean Soup.  This soup was surprising is a couple of ways, first, navy beans are not navy colored, they look like little white Tic-Tacs!  They are called navy beans because they have been a staple of the U.S. Navy's  menu since the 1850s!  Who knew?  Another reason to love this soup.  The second surprise was how good it was!  I can tell you my expectations were not high, frozen and thawed ham, mystery white beans?  But is was really tasty, and a great way to use up leftover ham!

Navy Bean Soup

 Ingredients:
1 lb dried navy beans
2 quarts chicken broth ( FYI, 32 ounces = 1 quart)
1 yellow onion diced
5 large carrots sliced
5 celery stalks sliced
1 pound cooked ham, shredded or chopped
1 14 ounce can diced tomatoes, drained
4 cloves garlic, minced
3 tablespoons olive oil
2 tablespoons Worcestershire sauce
2 tablespoons chopped fresh parsley
1 bay leaf
1 teaspoon black pepper (I know that seems like a lot!)
salt to taste (I didn't add any)

Directions:
1.  Soak beans in water overnight.  Make sure to cover beans with 3-4 inches of water.  Drain and rinse beans.  (I soaked mine for about 12 hours, 10pm - 10am, then I rinsed them and stuck them in the fridge until I was ready to make the soup).
2.   Heat oil in large stock pot.  Add onion, carrots, celery and garlic, saute until soft.
3.  Add the beans and broth.  Bring to boil, then reduce heat and simmer UNCOVERED for one hour.
4.  Remove 2 cups and puree until smooth (use food processor or blender), return puree to pot.
5.  Add in drained can of tomatoes, ham, Worcestershire, parsley, bay leaf,  pepper, and salt if desired.  Simmer for one more hour uncovered.
6.  Remove bay leaf and enjoy!

Egg Muffins

 These were so easy to make, and my husband really loved them!  I made them on a Sunday, and all week he just warmed a couple up in the microwave for breakfast!  They come out of the oven looking fluffy and beautiful, they will deflate a bit when they cool, but are still very tasty. There are also loads of variations on this recipe you could do, I think I am going to try cheddar and sausage next!

Egg Muffins

Ingredients:
12 eggs
1/2 cup plain Greek yogurt
1 cup shredded Parmesan cheese
1/4 cup diced prosciutto
1/2 cup diced green onions
1/2 teaspoon salt
1/4 teaspoon pepper

Directions: 
1.  Preheat over to 375 F.  Spray a 12 cup silicone* muffin pan with non-stick spray. 
2.  Mix all ingredients and fill cups.  The cups will be filled almost to the brim and that is okay.
3.  Bake 35 minutes until lightly browned and puffed up. 

Tips: 
* I highly recommend the silicone pan to prevent the muffins from sticking a huge mess!