Candy Cane Oreos

This week our playgroup held a soup and cookie swap. We figured Christmas was a good excuse to meet and eat food. I love cookie exchanges- it's always so much fun to see what others make for the Holiday's. The soup was an added bonus, it helped fill up our bellies before getting to the treats.

I made Mexican Bean Soup, on of my favorites. It was one of my first posts on my blog so if you haven't discovered it yet, you may just want to "go there." It's a quick soup, very healthy, and so scrumptious!

Candy Cane Oreos
I'm sure everyone makes homemade oreos, which are awesome. For Christmas, I make mine with vanilla frosting and crush up candy canes. I could eat a lot of them.

Candy Cane Oreos
Ingredients:

• 2 boxes Devil's cake mix
• 4 eggs
• 3/4 c. oil
• Vanilla frosting (canned or homemade)
• Crushed candy canes- I like to do quite a bit, crush very fine)
• Food coloring- if you desire

Cooking Directions
Mix cake mix, eggs, and oil until moist- it will be difficult. Sometimes I just use my hands at the end. Roll into balls about 1 1/2 in. Bake 350 for 8 min. Smack tray on counter.

Mix candy canes into frosting, frost cookie and sandwich.

*Frosting for regular homemade oreos
8 oz cream cheese
2 2/3c. powdered sugar

Christmas Wreath Cookies

We made these every year when I was a child. As I was thinking of Holiday crafts to make with my girls, I remembered these.
When I took my first bite, it was such a sweet nostalgic taste. These are easy and fun to make but very sticky!

Christmas Wreath Cookies
Ingredients:

• 4 c. miniature marshmallows, or 1 10 oz bag regular
• 3 Tbsp butter
• 4 c. corn flakes
• Green food coloring
• Red hots sprinkles

Cooking Directions
Melt butter and marshmallows in saucepan, stirring consistently. Stir in green food coloring to desired green. Stir in cornflakes until mixed well.

On wax paper, using two spoons, drop balls of cereals mix and allow to cool just a bit. With slightly buttered fingers, poke a hole in the ball and spread to look like a wreath. This part can be tricky if it's too sticky. Add red hots and allow to cool.

Chicken Enchiladas

Okay so it only took me half way through December to mentally return from my month-long vacation. It's always hard to get back into real life for me. but I'm back!
It was especially difficult to start cooking dinner again. After driving across the country and eating Wendy's every meal, we needed a bit of "consistency" back in our diet- aka: fiber.
I finally sat down and planned out the next three months. I'm back at it.


I usually don't like Enchiladas very much, they are often too soggy for my liking.

I like these though, and the best part is they make great left overs.

Chicken Enchiladas
Ingredients:

• 2 c. cooked chicken, shredded
• 1 green pepper, chopped
• 1/2 whole onion, diced
• 1 4 oz. can diced green chilies
• 1/2 - 3/4 c. salsa
• 1/2 c. sour cream, add more to desired consistency
• 2 c. cheddar cheese, shredded
• 8 tortillas, if you like them stuffed, use 7 tortillas
• Lime juice
• 1 tsp cumin
• Salt and Pepper, I use Lowry's seasoning salt
• Cilantro
• 1 10 oz can Enchilada sauce

Cooking Directions

Combine chicken, green pepper, onion, green chilies, salsa, sour cream, cumin, and salt and pepper in medium bowl. Stir until well blended. Dash in lime juice and stir until well blended. Spoon filling onto the middle of the tortillas and spread to make a line down the middle. Sprinkle with cheese and roll.Place in 13 x 9 baking dish, seam side down. Once all enchiladas are in dish, pour enchilada sauce over and spread with spoon to make sure every tortilla is completely covered. Sprinkle more cheese on top.

Bake at 350 for 20 to 25 min, until heated through. Sprinkle cilantro on top.

Serve with shredded lettuce, tomato, corn, salsa, etc.