Double-Strawberry Scones

This is another one I got from Aunt Karma that I wanted to try before I put it on so I could have a picture. But I will just have to add one when I make it. It sounds so good. I think she makes these for Uncle Kent's Seminary kids. I wish I had him as a teacher.

2 1/2 cups flour
2 Tablespoons, sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1/2 cup butter, cut into chunks
3/4 cup chopped fresh strawberries
1/2 cup freeze-dried strawberries (optional)
2 Tablespoons snipped basil
2 eggs, lightly beaten
1/2 cup half-and-half or milk
sugar

Preheat oven to 400. In large bowl stir together flour, 2 tablespoons sugar, baking powder and salt. Using a pastry blender or two knives, cut in butter until mixture resembles course crumbs. Gently toss in fresh and freeze-dried strawberries and basil. Make a well in center of flour mixture; set aside.
In a medium bowl stir together eggs and half-and-half. Add egg mixture to flour mixture all at once. Using a large spoon, gently stir just until moistened.
Turn dough out onto a generously floured surface. Knead dough by folding and gently pressing it 5 to 7 times, turning dough a quarter turn after each fold. Transfer to a lightly floured parchment-lined baking sheet. Pat or lightly roll dough into a 3/4-inch-thick circle. Cut circle into wedges and pull apart slightly.
Brush wedges with additional half-and-half and sprinkle with sugar. Bake about 16 minutes or until golden. Serve warm. Refrigerate any leftover scones; reheat 15 seconds in microwave. Makes 12 scones.

Cherry Chocolates

Last year I went to Aunt Karma's and we made these and I wanted to try to do it this year. I thought it would be fun and not take to long. I found out it is a lot funner to do with someone else. These are very good but they take time. I used one of Grandma's fondant recipes, there is a page in the cook book that has four different ones she used number 4. I had a hard time finding big jars of cherries so if you plan on making these I think it is better to get the cherries not so close to Christmas. I also had a hard time finding chocolate to melt so I ended up using Almond Bark.
Fondant:
3 lbs powdered sugar
1 can Eagle Brand Milk
2 cubes butter (softened)
vanilla
Mix all together until it is a smooth ball. Then form into desired pieces.

Wrap the cherries with a small piece of fondant then dip in melted chocolate then let cool on wax paper. I move the cherries to a gift box lined with paper towel. Keep in a cool place to let age. I don't know how long they need to age for, I guess until the fondant starts to turn liquid.
This makes a whole bunch. When I made them I got about 175. Mom, Aunt Karma, and Robyn made them and got about 150.

Heat Attack Cookies

Aunt Karma gave me this one during Thanksgiving. It sounds very good and would be good for Christmas cookies I think.

Step 1:
1 Cup butter
2 Cups Flour
1/2 cup sugar
nuts finely chopped
You must use real butter. Cut these ingredients into crumbs. Press into 9x13 inch greased pan. Bake at 375 for 20 minutes.

Step 2:
1 cup butter
1 cup brown sugar
4 Tablespoons corn syrup
1 can Sweetened Condensed Milk
Put in sauce pan and bring to boil on med heat stirring constantly. Careful it scorches easily. Boil exactly 5 minutes continuing to stir. Cool 5 minutes and pour over cookie.

Step 3:
Melt 1 cup of milk chocolate chips with 1 Tablespoon oil. Pour over top and spread. Refrigerate before serving.

Mexican Wedding Cookies

Sorry for the lack of posts lately. It has been so crazy around here.

I love these cookies. I make them every Christmas. I double the recipe and there is plenty to take around to neighbors and friends.
2 cups flour
1 cup finely chopped pecans
1/4 teaspoon cinnamon (I always put in more a heaping 1/4 teaspoon)
1/4 teaspoon salt
1 cup butter
1/4 cup granulated sugar
1/4 cup powdered sugar
2 teaspoons vanilla
additional powdered sugar

Combine flour, pecans, cinnamon and salt; mix well and set aside. In a larger bowl, beat butter and sugars until creamy. Add vanilla; beat well. Gradually add flour mixture to butter mixture; beat on low speed just until dry ingredients are incorporated. Using a cookie scoop, drop level scoops of dough, 1 inch apart, onto baking sheet. Bake 12-14 minutes or until cookies are set but not brown. Remove cookies to cooling rack; cool 5 minutes. While cookies are still warm, roll in additional powdered sugar to coat. Then I usually wait another 5 minutes and roll them again in the powdered sugar. Cool Completely.

German Pancakes

I make these every Christmas morning and when we had our chickens and I had a ton of eggs to get rid of. We all love them. It is very good with some powdered sugar sprinkled on top.
6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
1/2 teaspoon vanilla
5 Tablespoons melted butter

Put butter in the pan and put in oven while you prepare everything else. Beat eggs in a blender until fluffy, add milk, flour, salt and vanilla. Pour batter in puddles over butter. Bake at 450 for 15-20 minutes. I put mine in my large cast iron but a 9x13 pan would work too.

White Chili

2 onions
4 garlic cloves minced
Saute with 2 Tablespoons olive oil
4 cups cooked chicken chopped
3 (14.5 oz)cans of chicken broth
2 (4 oz) cans of canned green chilies; chopped
2 teaspoons cumin
2 teaspoons dried oregano
1 1/2 teaspoons cayenne pepper
5 (14.5 oz) cans of great northern beans, undrained

Mix all together and simmer. Good with Monterey Jack cheese.

Symphony Brownies

I love making these but they are very addicting.
1 package brownie mix
3 big Symphony bars with almonds and toffee chips

Prepare the brownie mix according to directions. Spray 9x13 inch pan with cooking spray. Poor
1/2 the batter into the pan, smooth with spatula. Place candy bars side by side on top of batter. Cover with remaining batter smoothing with a spatula. Bake according to package. Cool completely.

Bruchetta

This is so good when you have fresh tomatoes from the garden.

1 lb. tomatoes-diced with no seeds
2 oz of feta cheese (or a little more)
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil
2 Tablespoons Italian parsley
2 Tablespoons fresh basil or 1 Tablespoon dry basil
1 clove garlic minced
salt
pepper
Pinch of red pepper flakes to your liking

Brush sides of bread with olive oil or butter and garlic (you can use baguette bread) Broil bread and serve with Bruchetta.

Peach Crisp

Mandy sent me this a few weeks ago. I wanted to try it while I still had fresh peaches but just didn't get to it. She did it with peaches from her trees. I really wish I had some peach trees. I made it with canned peaches. It was really good still.
8 peaches or enough to fill a 8x10 pan 2/3 full peel and slice (it too me 3 cans of peaches)
2 Tablespoons sugar
1 Tablespoon lemon juice
2 Tablespoons flour or 1 Tablespoon corn starch (flour seems to make it thicker)
mix these with the peaches and pour into a greased 8x10 pan and bake for 20 minutes at 375.

Topping:
1 Cup flour
1/2-1 Cup brown sugar (Mandy thought 1 cup was too much I liked it. but I have a serious sweet tooth)
1 Cup oats
2 teaspoons cinnamon
1/2 cup butter-sliced
Cut all together and pour topping over peaches and bake for 20 more minutes at 375.
Yummy with ice cream or cream!

Canned Salsa

Scald, skin and chop tomatoes. Each batch will require:
2 quarts tomatoes
1 onion, chopped
1 green pepper, chopped
2 jalapenos, chopped
1 anaheim chili pepper, chopped
2 cloves garlic, chopped
1 Tablespoon salt
2 1/2 Tablespoons chili powder
1 1/2 teaspoons ground cumin ( not so much if you don't like cumin)

Mix all ingredients together in a large stock pot. Simmer one hour....longer if you like it thicker. Stir often especially when it starts to thicken, the veggies fall to the bottom and will scorch. I usually don't add more than 3 batches to a pan, it takes longer to thicken the more you add. Pour into bottles, add:
1 Tablespoon lemon juice to each pint
2 Tablespoons lemon juice to each quart
Hot pack 40 minutes for pints, 60 minutes for quarts.

This sound so good. I haven't ever canned salsa but this seems pretty easy.

Healthy Zucchini-Carrot Muffins

1 1/2 cups all-purpose flour

3/4 cup wheat flour

3/4 cup oat flour (if you don't have this just blend oats into a finer consistency)

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

3 eggs

1/2 cup vegetable oil

1/2 cup unsweetened applesauce

1 cup plain yogurt or vanilla

3/4 cup honey

2 teaspoons vanilla

1 cup shredded zucchini

1 cup shredded carrots

1/2 cup chopped pecans (optional)

1/2 cup raisins (optional)

Preheat oven to 400 degrees. Combine all ingredients starting with the dry items first, then going down the list. Stir in the zucchini, carrots, pecans and raisins just until blended.

Bake 18-20 minutes for regular sized muffins, or 12-14 minutes for mini-muffins. Cool for 10 minutes before taking out of muffin tins.

Pumpkin Chili

Mandy sent me a whole bunch of recipes, I can't wait to try this one. It sounds like a great fall dinner.

3 pounds of ground beef
2 cups solid packed pumpkin
2 cans red kidney beans
2 onions, chopped
3 (15 oz) cans chopped tomatoes
2 Tablespoons chili powder (give or take)
1/4 teaspoon red pepper flakes
2 Tablespoons sugar
1 teaspoon salt
2 bay leaves

In a large pot, brown beef. Add rest of ingredients, stir well, simmer over low heat 1-2 hours.

Blackberry Cobbler

3 cups fresh or frozen blackberries
1 cup sugar
1/4 teaspoon cinnamon
3 Tablespoons cornstarch
1 cup cold water
1 Tablespoon butter

Biscuit Topping:
1 1/2 cups flour
1 Tablespoon sugar
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold butter
1/2 cup milk

In a large saucepan, combine the blackberries, sugar and cinnamon. Cook and stir until smooth; stir until until mixture come to a boil. Combine the cornstarch and water until smooth; stir into fruit mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour into a buttered cast iron skillet. Dot with butter.
For topping, in a small bowl, combine the flour, sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk just until moistened. Drop by tablespoonfuls onto hot berry mixture.
Bake uncovered, at 350 for 30-35 minutes or until filing is bubbly and topping is golden brown. Serve warm with whipped topping or ice cream.

Beef Carnitas

This is one of my most favorite meals, and it is so easy! When we order our meat they always look at me funny when I tell them I don't want very many roasts just make them in to stew meat.
2 lbs. lean beef stew meat
1 cup mild salsa
2 Tablespoons chopped chipotle chili peppers in adobo sauce
1/2 teaspoon salt
1/8 teaspoon pepper
1 can beef broth

Combine all ingredients in a large slow cooker cover and cook on low 6-8 hours. Serve on warm flour tortillas with avocados, salsa, cheese and sour cream.
I make Mrs Vigil's tortillas with these. (in the bread section)
2 lbs of stew meat will feed my little family with just a little left over so you might want to do it with 3lbs or more if you have a bigger family. You can get the chipotle chili peppers and just get a few out then you can freeze the rest for another time.

Cheesy Potato Soup

This is one that Gina put in the cookbook. I use it all the time! It makes such a huge pot of soup. I use it all the time when I take a meal to someone, they can eat it and have plenty of leftovers and freeze some too. When I make it I usually freeze half of it.
5-6 potatoes (chopped)
2 small carrots (grated)
1 celery stock (chopped in small pieces)
1 onion (chopped)
3 cans chicken broth
1 cup flour
1 cup butter
1 box Velveeta (the 16oz size)
4-5 cans evap. milk

Cook vegetables in chicken broth until tender. In separate pan melt butter and slowly stir in flour. Add cans of milk and Velveeta and stir constantly until cheese is melted and sauce is thickened. Add cheese mixture to vegetables and broth.

Chocolate Chip Cookies

Gina put these in the cook book as one of her and Coy's favorite cookies. She made them for the celebration and they were so good. Mine didn't turn out as good as her's but still delicious.
1 1/2 cup butter flavored shortening
1 1/2 cup brown sugar
1 1/2 cup sugar
4 eggs
4 tsp vanilla
6 cups flour
1 tsp baking soda
6 Tablespoons milk
1 pkg choc. chips

Preheat oven to 375. Cream together shortening and sugars. Add eggs, vanilla, then beat. Add flour, salt, soda. Stir together. Add milk and choc. chips then stir. Bake 8-10 minutes. Press down tops after they come out of the oven, cool a bit, and then put them in Tupperware to store.

When I made them I had to bake them for only 6 minutes. Gina's were big and fluffy, mine fell and were flat. I have never claimed to be a good cookie maker and my oven is not the greatest so I am sure that is why they don't look as good as Gina's do.

Peach Muffins

I got this from my friend Jana's blog, doublethedeliciousness.blogspot.com. They are so good, you can also use strawberries instead of peaches.
1 1/2 cup flour
1 1/2 teaspoon baking powder
3/4 cup sugar
1 egg
1/2 cup butter, softened
1/2 cup peach yogurt
1 teaspoon vanilla
1 cup peaches, well drained and chopped (or use some fresh peaches)
1/2 teaspoon almond extract

Combine eggs, yogurt, butter, vanilla. Add the dry ingredients. Add the almond extract to the peaches then fold in to muffin mix. Fill muffin tin almost to the top. These muffins don't rise much. Bake at 400 degrees for 15-20 minutes, cool in pan for 10 minutes.

You can put slivered almonds on top of each muffin before you bake them if you like. These are good warm but they are just as good the next day.

Lion House Wheat Rolls

These are yummy! They are really light and fluffy, even though they are the majority whole wheat.
2 tsp. active dry yeast
1 1/2 cups warm water
1/2 cup quick rolled oats
2 TBSP molasses
3 TBSP dry milk
1/2 cup all purpose flour or bread flour
3 1/4 cups whole wheat flour
3 TBSP shortening
3/4 tsp salt

Makes 2 dozen rolls

Dissolve yeast and molasses in warm water and let proof until foamy--about 5 minutes. Add remaining ingredients, leave the flour as the last addition. You'll want the dough to be slightly sticky, so make sure to add the flour slowly. You might only need 2-3 cups of whole wheat flour if the dough looks like it's getting too firm. Knead until dough is soft and elastic, about 5 minutes. Place in a bowl sprayed with cooking spray. Cover bowl and let sit in a warm place until dough has doubled in size, or about an hour. Punch down dough and knead lightly. Roll out until dough into a rectangle until dough is about 1/2 inch thin. Cut dough in half length wise, then cut strips using a pizza cutter. Roll strips and place seam side down on a greased cookie sheet. Allow to rise for 30-40 minutes. Bake at 375 degrees for 12-15 minutes.

Cheesy Clam Chowder

4 cups cubed red potatoes

3 cups water

Carrots, chopped

1 small onion, chopped

2 teaspoons chicken bouillon granules

1 teaspoon dried parsley flakes

1/2 teaspoon pepper

2 Tablespoons flour

1/2 cup cold water

2-3 cans chopped clams, drained

1/2 cup Velveeta

1 can evaporated milk

In a large pan, combine the first seven ingredients. Bring to a boil. Reduce heat; cover and simmer 20 minutes or until potatoes are tender. In a small bowl, combine flour and cold water until smooth. Stir into potato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add clams and cheese; cook and stir until cheese is melted. Stir in milk; heat through.

My family isn't really big on potatoes so I never put in that much. I have also made it with oysters it is great either way.

Bread Sticks

These are so good and soft and delicious! They are supposed to taste like the Olive Garden's bread sticks but I think they may be better.

2 1/4 teaspoons active dry yeast

4 1/4 cups flour

2 Tablespoons butter (softened)

2 Tablespoons sugar

1 teaspoon salt

Topping:

3 Tablespoons butter melted

1/2 teaspoon Kosher Salt

1/4 teaspoon garlic powder

parsley

Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy (about 5 minutes). Add flour, butter, sugar, and salt and 1 1/4 cup plus 2 Tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms (about 5 minutes). Knead the dough by hand on a floured surface until very smooth and soft. Divide into 14-16 balls. Knead each piece slightly and shape into a 7 inch long bread stick. Arrange 2 inches apart on baking sheet. Cover and let rise until almost doubled (about 45 minutes). Bake at 400 for 15 minutes. Mix topping together and brush on baked bread Sticks.

I love to make these when I make soup or they are also great to eat with cheese dip, or by them selves or in a train or in a tree they are great anywhere Sam I am.

Mrs. Vigil's Tortillas

4 Cups Flour
2 Tablespoons lard
2 teaspoons baking powder
salt
Warm Water

Cream Cheese Squares

I got this from my friend Jana. They are so easy and delicious. They are so good a few of the guys Matt works with want the recipe.
2 packages refrigerated crescent rolls
1 1/2 packages cream cheese
1 cup sugar
1/2 tablespoon vanilla
melted butter
cinnamon and sugar

Take 1 of your crescent rolls and roll out and press onto the bottom of a 9x13 inch cake pan.
Beat cream cheese, sugar, and vanilla until smooth. Pour over the crescent rolls and spread out evenly. Use the other package of crescent rolls and roll and press them out over the cream cheese, gently.
Brush the melted butter over the top and sprinkle with the cinnamon and sugar over the top, as much as you like. (I like a bunch)
Bake at 375 degrees for 25-30 minutes or until the tops are lightly browned.
You can double this and put it in a cookie sheet, this just works better for me for some reason.

Pineapple Salsa Chicken

6 fresh or frozen chicken breasts
1 (20 oz) can crushed pineapple, drained
2 (15 oz) beans, rinsed and drained (You can use any kind you want. In this one I used a can of Kidney beans and a can of pinto. Black and White beans would be good too.
2 cups mild or medium salsa
Cheese, sour cream and avocados for toppings

Place the chicken in the crock pot and add the rest of the ingredients. Cook on low for 6-8 hours. Shred chicken and mix everything up real good. I like to serve it on Mrs. Vigil's tortillas with cheese and sour cream and sliced avocados.
This makes a ton so I usually freeze the leftovers.

Oreo and Fudge Ice Cream Cake

1/2 Cup hot fudge ice cream topping, warmed
1 tub (8oz) Cool Whip topping, thawed, divided
1 pkg. (3.9 oz) Jello Chocolate Instant Pudding
8 Oreo Cookies; chopped (about 1 cup)
12 vanilla ice cream sandwiches

Pour fudge topping into medium bowl. Whisk in 1 cup Cool Whip. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

Arrange 4 ice cream sandwiches, side-by-side, on 24 inch long sheet of foil; top with half the Cool Whip mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining Cool Whip. Bring up foil sides; double fold top and ends to loosely seal packet.

Freeze 4 hours or until firm.

Earthquake Cake

I know it is half gone. Don't judge me. It is delicious! I'm pretty sure it is called Earthquake Cake for a reason.

2/3 cup Shredded coconut

2/3 cup chopped pecans

2/3 cup chocolate chips

1 box German chocolate cake mix

1 (8oz) pkg cream cheese (room temperature)

1 cube butter (room temperature)

1 lb. powdered sugar

Sprinkle the bottom of a greased 9x13 inch pan with as much coconut, pecans and chocolate chips as you want, just cover the bottom of the pan. Prepare the cake, following the package directions, then pour the batter into the pan over the coconut mixture. In a small saucepan melt cream cheese with the butter then stir in the powdered sugar then spread over the cake mix and bake at according to box. It might take just a few minutes longer than the box says.

Aunt Karma made this once for the 24th. I think she got it from a cook book from Candy's ward.

Asian Pork

2 medium carrots chopped
1 medium red bell pepper chopped
5-6 green onions with tops, divided
2 lbs pork tenderloin
2 Tablespoons toasted sesame oil (by the soy sauce in the store I think)
1 Stir Fry seasoning mix (found with the McCormick mixes for gravy etc., I think)
4 packages Ramen Noodles (any flavor you might like)
1 Tablespoon vegetable oil
4 cups water

Cut the pork into 1 inch cubes and trim fat. In a bowl combine pork, sesame oil, and seasoning mix, and two of the ramen seasoning packets and mix well. Add vegetable oil to a skillet and heat then add pork and cook until pork is done then remove it from the skillet and keep warm. Add carrots and bell pepper to skillet. Cook 1-2 minutes or until crisp-tender. Add water and remaining ramen seasoning packets; stir to loosen browned bits from bottom of skillet. Add ramen noodles and white parts of green onions to skillet. Cover and bring to a boil cook 4-5 minutes or until noodles are softened. Add pork and stir to break apart noodles. Remove skillet from heat; let stand, covered, 3-4 minutes or until pork is heated through. Garnish with reserved green onion tops.

I didn't put a picture on because although this is really good it does not photograph very well.
I got this recipe from Pampered Chef. I changed it just a little to my liking.

Chicken Enchilada Bake

Matt is not a big chicken lover, but there is a few chicken dishes I can get him to eat and this is one. It is pretty good I think.
4 1/2 cups cooked chicken (cut up)
2 cans (14 oz) green enchilada sauce
1 1/4 cups sour cream
9 corn tortillas (torn up)
4 cups shredded Monterrey Jack cheese

In a bowl combine chicken, 1 can enchilada sauce, sour cream and most of cheese. In a greased 9x13 inch pan layer tortillas, then half of chicken mixture. Add some more cheese and open the other can of enchilada sauce and pour some over the cheese, don't over due the extra enchilada sauce. Repeat layers. Top with more sauce and more cheese. Cover and bake at 375 for 40 minutes. Uncover and bake 10 minutes longer or until bubbly. Let stand 10 minutes.

I like making this because it is so easy. I never measure the ingredients just throw it together. I love a ton of cheese so I am sure I use more than four cups and I doubt I use all that chicken. I always make this on a day that I can put it together in the morning and just pull it out of the fridge in the evening and have dinner done.
If I am in a hurry and don't have any chicken cooked I will stop by the store and just pick up a cold rotisserie chicken and use it. This is seriously one of the easiest dinners I make.

Creamed Chicken topped with "Miranda's bisquits"

1/2 onion chopped
1 T butter
4 C chopped cooked chicken
1 can cream of chicken soup
1 C sour cream
1/2 C milk
1 C shredded cheddar cheese
You can also add chopped celery and frozen peas.
Top with Miranda's biscuits

Melt butter in skillet. Add onion and celery and saute until tender. Combine onion, chicken, soup, sour cream, milk and frozen peas. Put mixture in 9x13 inch pan. Bake at 350 for 15 minutes. Remove and sprinkle with cheese and top with Miranda's biscuits and bake until biscuits are done. About 20 minutes.

You could add broccoli, carrots or whatever other vegetables your family likes. I have made the recipe larger by adding more chicken and a family sized can of cream of chicken and increased the other ingredients a little and used 1 1/2 recipe of Miranda's biscuits.

Miranda's Biscuits

2 cups flour
1 tsp baking powder
2 tsp sugar
1/2 tsp salt
1 1/3 cup whipping cream
2 tbs butter melted for later


Combine all dry ingredients and mix. Make a well in the center of the flour mixture. Add whipping cream all at once. Using a fork, stir until moistened. Turn dough out onto lightly floured surface. Knead dough gently. Pat dough about 1/2 to 3/4 inch thick. Cut biscuits and place 1 inch apart on a large ungreased cooking sheet. Brush tops with melted butter. Bake in 425 degree oven about 12 minutes or until golden. Serve hot.

These are great! I heard someone say that they like to even have whipped cream and strawberries on them.

Mint Cake

I love this cake! I made it for St. Patrick's Day and now I make it all the time.

1 box white cake mix
A bag of Andies Candies
Green food coloring
1 (16 oz) jar hot fudge topping
1 (8 oz) container cool whip

Make cake batter according to box directions.
Take 1 cup of batter out of mix and add green food coloring and a handful of the Andies. I don't really know how much it just depends on what you like. Just don't forget to put them in.
Then pour the batter into a pan and drop tablespoon sized drops of the green batter and use a knife and go up and down and back and forth. You don't want to do it a whole bunch or you will just have a green cake.

Bake the cake according to the box.

Let the cake cool then pour the fudge topping on and spread it out even. Let it set up for a few minutes in the fridge.

While the cake is in the fridge add some green food coloring to the cool whip then add more Andies to it. Then spread it out over the fudge topping and add more Andies on top.

I know it sounds like a lot of mint but you will love it!

Corn Salad

2 cans corn (drained)
1/2 red pepper (chopped)
1/2 green pepper (chopped)
1/2 red onion (chopped)
1 cup mayo
1 cup cheddar
1 bag Chili Cheese Fritos

Mix everything but Fritos and spread in a 9x13 inch pan. Put it in the fridge until you are ready to serve then spread Fritos on top.
Some times I just have one pepper so I just put that in instead of using a red and green pepper.