Chocolate Mint Cookies

I made this last week with Amy - she loves the dough, but wouldn't eat the cookies. I loved both :) I got the recipe from The Mrs. Field's Best Ever Cookie Book. I didn't have mint chocolate chips, just semisweet - but it was still good. I also used unsalted butter. And as you can tell by the picture I cooled them on cookie racks.

2 2/3 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsweetened cocoa powder
3/4 cup packed light brown sugar
2/3 cup granulated sugar
2 sticks (1 cup) salted butter, softened
3 large eggs
1 tsp. mint extract
10 oz mint chocolate chips (about 1 3/4)

1. Preheat oven to 300 F.
2. In a medium bowl, combine flour, soda, salt, and cocoa powder. Mix well with a wire whisk and set aside.
3. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrap sides of bowl, then add eggs and mint extract. Beat at medium speed until light and fluffy.
4. Add the flour mixture and chocolate chips, and blend at low speed just until combined. do not overmix.
5. Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 19 to 21 minutes, Immediately transfer cookies with spatula to a cool, flat surface.

Chicken and Cheese Enchilada Chowder

I combined two recipes that I found. We tried this recipe first at my in-law's house (on Spring Break back in '10). The second recipe came from Jamie's blog. This recipe is the result.

Makes about 8 servings

1 15-ounce can black beans, rinsed and drained
1 14.5-ounce can diced tomatoes
2 14.5-ounce cans corn, drained
1/2 cup chopped onion
1/2 cup chopped yellow, green, or red bell pepper
1 10-ounce can enchilada sauce
1 10.75-ounce can condensed cream of chicken soup
2 cups milk
4 chicken bouillon cubes
2 chicken breasts

4-5 T. taco seasoning ( I did this to taste...however much you want)
1/3 cup sour cream
1/2 tsp lime juice

Toppings
shredded Pepperjack cheese
shredded cheddar cheese 
diced avocado
sour cream
tortilla chips

In a 4 to 5 quart slow cooker pour tomatoes, beans, corn, onion, and bell pepper. Place chicken breasts on top of vegetables. In a large bowl, whisk together enchilada sauce and soup. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker.

Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.

Remove chicken and shred with a fork. 

Add the 1/2 t lime juice, 1/3 C sour cream and 2 T butter to the soup. Whisk it in until the butter has melted and the sour cream is well combined. Stir in shredded chicken and taco seasoning.

Top with shredded cheeses, avocado, sour cream, or crushed tortilla chips! Yum!