ANDES MINT COOKIES

1 Devil's Food Cake Mix

 1/2 cup oil

 2 eggs

1/4 tsp mint extract

Andes Mints (need 40 total mints)

Preheat oven to 350 degrees.

Chop 16 mints into bits.

Mix the cake mix, oil, eggs, extract and chopped mints.

Drop spoonfuls of dough onto baking sheet.

Bake 6-9 minutes

Put one full mint on top of each cookie while still hot so mint will melt.

Spread the melted mint over the cookie like frosting.

*7 minutes was perfect on air-bake pans

*Makes 2 dozen, medium cookie scoop

CREAMY GARLIC PARM RICE

4 TBL Butter

1 TBL minced garlic (about 3 cloves)

1 cup White or Basmati Rice

1 cup Water or Chicken Stock

1 cup Milk

1/2 cup Parmesan (fresh grates, not the green can stuff)

1/2 tsp Parsley (optional)

1.  Sauté garlic in butter until fragrant.

2.  Add in rice. Stir and coat in butter.

3.  Add milk and water/stock.

4.  Bring to a boil.

5.  Turn down to simmer.

6.  Cover and cook for 20 minutes.

7.  Fluff the rice and add in parmesan and parsley.

BAKED LEMON CHICKEN (EASY)

4 chicken breasts, uncooked
1/4 c. extra virgin olive oil
1/4 c. lemon juice
1 Tbsp. lemon pepper
Grated parmesan cheese (enough to cover top of chicken)

1.  Put all except parmesan into a ziplock bag.

2.  Put in refrigerator for 2-3 hours to marinade.

3.  Put in baking dish and cover with parmesan cheese.

4.  Bake 40-45 minutes at 350 degrees.

TO FREEZE…

Place the prepared ziplock into freezer.

To prepare, thaw overnight in the fridge,

then follow above instructions from step #3.

This is great served with garlic parmesan rice and sautéed spinach.