Creme de Menthe Squares

Ok, it's the Christmas season and there are way too many tasty recipes in my box not to share.....This recipe is like a homemade Andes mint. Mom started making these when were we really young and we would sneak them out of the tin while she wasn't looking. TASTY! An horribly addictive, hide them from yourself!

Creme De Menthe Squares

Bottom layer

3/4 c. butter

3/4 c. chocolate chips

2 c. crushed chocolate graham cracker crumbs

1 egg beaten

1/2 c. powdered sugar

1/2 tsp vanilla

Middle Layer

1/3 cup creme de menthe liquor

3 c. powdered sugar

Green food coloring.

Top Layer

1/2 c. butter

1 bag chocolate chips.

For bottom layer: In sauce pan combine 1/2 cup of the butter and 3/4 c. chocolate chips on low heat! Heat and stir until well blended. Remove from heat; add 1/2 cup of powdered sugar, the egg and vanilla. Stir in graham cracker crumbs. Mix well. Press into bottom of an greased 13x9x2" baking pan. Bake on 350 degrees for 10 mins. Let cool.

For middle layer: Melt another 1/2 cup of the butter. In small bowl combine the melted butter and creme de menthe. At low speed of electric mixer beat in the remaining 3 cups powdered sugar until smooth. Spread over the chocolate layer. Chill 1 hour.

For top layer: In small sauce pan combine 1/2 cup butter and 1 bag chocolate chips. Cook and stir over low heat until melted. Spread over middle layer. Chill 1 to 2 hours. Cut into small squares. Store in refrigerator or freezer.

Variations:

I have tried this with ALL liquors and they turn out just as yummy. Frangelica, Chambourd, Kahlua, Baileys...the possibilities are endless.

Some people might want an alcohol free version. I'm sure you can make a really thick buttercream icing flavored with peppermint extract for a similar flavor. Orange extract might be another good one, always have loved those chocolate oranges this time of year.

The Yucky Part.

Some days, you as a parent just don't want to get out of bed when the youngster wakes up. That was this past Saturday. These are the days when I LOVE that the toy room is right off our master....just send the kid in there and doze.

At some point Nora walked in with a Bartlett pear. I remember her commenting something to the effect of , 'I need the stem off. My knife not sharp enough mommy' as she was holding her playskool kitchen knife.

''You are right Nora, your knife is not sharp' Nora exit stage left.

Back to the glorious dozing. You have that mommy ear on just enough to hear if there's trouble. Then you realize there is NO sound.

No sound is worse, infinitely worse. Be worried.

''Mommy Daddy, here is the yucky part. Where I put it?'

Huh?

Nora standing there with the top of a the pear and the butt of it. No, no, no!!! She did not do that.

''I cut and cut and cut it with my knife''

''Where did you cut it? On mommy's brown rug?''

''No I cut it on the carpet right over there.''

Nooooooo, forever will I have a sticky carpet stain on my berber. Rich and I just layed in bed and chuckled at our parenting fail of the weekend.

Ahhh...deep breathe, worry only about the big things in life, not the little things like the yucky part.

King Ranch Chicken

We'll just call this a no hassle recipe for chicken enchiladas. It has been in the family for a long, long time. Originally made on the King Game Ranch in south Texas for hunting parties, it's a people pleaser.

King Ranch Chicken

5 chicken breasts
1 c. chicken broth
1 - 16 oz. package Mexican cheese
1/2 c. green pepper chopped
3/4 c. onion chopped
1 can Rotel or 3/4 c. salsa
2 Tablespoons chili powder
1 tsp garlic powder
1 can cream of chicken soup
8 c. Santita's white corn chips, broken.

In a pot, boil chicken breasts until thoroughly cooked. Take out and dice into small pieces. Reserve chicken stock.
*** You can also pan cook these with some olive oil.

In large mixing bowl, add chicken, chicken stock, cheese, green pepper, onion, Rotel, chili powder, garlic powder, cream of chicken soup, and tortilla chips. Mix well. You can adjust the amount of chicken broth to make the cassorole more crunchy or mushy...whatever your preference.

Grease or spray casserole dish. Dump mixture into casserole dish and spread out evenly. Bake at 400 degrees until cheese is bubbling and starting to brown. (about 40 mins.)

I normally just serve this with a big salad or cut up fresh veggies. For different variations you could always add:

can of black beans
a cup of frozen corn.
1/2 c. chopped cilantro
substitute salsa verde for the Rotel

I will admit to never trying any of the above variations, since the hubby has forbidden me messing with the recipe.