McDonalds Shamrock Shake

So I haven't ever tried the shamrock shake that is at McDonalds in March. My hubby started talking about it the other day and saying how excited he was for March and to go to McDonalds to get this special shake. Then as I was going through pinterest the next day guess what I came across? This recipe!! So I had to give it a shot. It turned out pretty good. The original recipe said 1/4-1/2 tsp of mint extract, but I even thought that 1/4 was too much mint flavoring. I would even say 1/8-1/4 tsp. 1/2 would be way too much. Anyway, you all should give this recipe a try... it's delicious! :)

SHAMROCK SHAKE

Craving Comfort

Ingredients:

• 2 cups vanilla ice cream
• 1 1/4 cups milk
• 1/4 tsp mint extract
• 9 drops green food coloring

Optional decorating ingredients:

• Chocolate syrup
• Whipped Cream
• Green sprinkles

Directions

1. Blend all ingredients together until smooth.
2. Pour shamrock shake into glass.
3. Top with whipped cream and green sprinkles.
4. ENJOY!

Red Velvet Crinkle Cookies

Red Velvet Crinkle Cookies

Yield: 2 dozen heart shaped cookies

Prep Time: 5 minutes

Cook Time: 10 minutes

two peas & their pod

Red Velvet Crinkle Cookies cut into heart shapes for Valentine's Day.

ingredients:

1 box red velvet cake mix (I used Duncan Hines)
2 tablespoons all-purpose flour
2 large eggs
1/2 cup canola oil
1 teaspoon vanilla extract
Powdered sugar, for rolling the cookies
Heart shaped cookie cutter, optional

directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a Silpat and set aside.

2. In a large bowl, combine cake mix and flour. Whisk until clumps disappear. In the bowl of a stand mixer, mix together cake mix, flour, eggs, oil and vanilla extract. Mix until smooth. Take about 1 tablespoon of cookie dough and form into a ball. Roll the ball in powdered sugar until fully coated. Place cookie dough balls on prepared baking sheet. Bake for 10 minutes, or until edges are set and cookies begin to crack.

3. Let cookies sit on baking sheet for 2 minutes. If desired, cut cookies into heart shapes, using a heart shaped cookie cutter. Transfer cookies to a wire cooling rack and cool completely. Eat the cookie scraps:)

Note-you don't have to cut the cookies into heart shapes. They are great round too!

Supreme Buffalo Nachos

If you guys really know my husband you'll know that if he hears the word chicken and hot buffalo sauce then he will be there in the blink of an eye. He LOVES his spicy buffalo wings. I figured this would be a good superbowl food as well. Don't you agree?? :) I also made my Oreo Pie and Nutella fruit dip. Both of which are already posted here on my website :)

Supreme Buffalo Nachos

Time: 15 minutes

Yield: 6 servings

Recipe from Jaime Cooks it up

4-5 C tortilla chips (several big handfuls)

2 C shredded Rotisserie chicken

2-3 T Franks Red Hot Wing Buffalo Sauce

2 C cheddar cheese, shredded

1 C celery, chopped

Blue Cheese Salad Dressing (Lighthouse brand works best)

1. Spread several large handfuls of tortilla chips out over a large cookie sheet, and preheat your oven to 350 degrees.

2. Unwrap your rotisserie chicken extraordinaire. Shred about 2 cups of the chicken up with a couple of forks.

3. Give thanks for this spicy wing sauce found at grocery stores everywhere. Drizzle 2-3 tablespoons of sauce over the top of your chicken. Be careful if you are super sensitive to spicy food. Just use a little if you don't like a lot of heat.

4. Toss it all together, making sure all of the chicken is covered.

5. Sprinkle about 2 cups of shredded cheddar cheese over the top of the tortilla chips. Toss that pretty little pan into the oven and let the cheese get all melted and just a bit bubbly. Watch it close. You don't want it to get overly cooked. Then you'll have dry chips, and crusty cheese. Not a good combination, true?

6. While the chips are busy in the oven, cover the plate of chicken with plastic wrap and microwave it for 2-3 minutes, or until the chicken and sauce are steaming hot.

6. Remove the pan of cheesy chips from the oven and carefully spoon the chicken out evenly over the chips.

7. Add the chopped celery.

8. Drizzle a bit of Blue Cheese dressing here and there over the chips and serve while the chicken and cheese are still warm.

Chicken Enchilada Soup

Well, it superbowl Sunday! And somehow for the third year in a row I've been told we're throwing a superbowl party and we all know that means I'll be slaving away in the kitchen while everyone else enjoys the game. This is one of many things I've made for today. Super simple and I love that it cooks itself in the crockpot. :)

Chicken Enchilada Soup (Crock Pot)

Time: 10 min. hands on + 4 or 8 hours crock pot cooking

Yield: 8 servings

Recipe from Jaime Cooks it up

1 (14.5 ounce) can Mexican Style Stewed Tomatoes

2 (15 ounce) cans black beans

2 (15 ounce) cans corn

1/2 C onion, chopped

1/2 C red or green pepper, chopped

2 chicken breasts (I used frozen)

1 (10 ounce) can enchilada sauce

1 (10 ounce) can cream of chicken soup

2 1/2 C milk

4 chicken bullion cubes (or 4 t bullion granules)

1/2 t lime juice (can be bottled)

1/3 C sour cream

2 T butter

Toppings:

Tortilla Chips

cheddar cheese

cilantro

avocado

1. Pour the whole can of stewed tomatoes into your crock pot, juice included. Diced tomatoes work best...

2. Drain and rinse the black beans and add them to the pot.

3. Drain the corn and add them as well.

4. Roughly chop up 1/2 C onion and 1/2 C of red or green pepper and toss them in.

5. Pour the enchilada sauce into a medium sized mixing bowl. Add the cream of chicken soup, 2 1/2 C milk and then crumble the bullion cubes over the top.

6. Whisk it all together until nice and smooth.

7. Place 2-3 chicken breasts over the vegetables in your crock pot.

8. Pour the sauce over the top of the chicken.

9. Cover your crock and cook on high for 4 hours or on low for 7-8, depending on how fast your crock pot cooks things.

10. Remove the chicken and place it on a plate. Shred it with a fork.

11. 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.

12. Toss your chicken back into the pot, give it a stir and you are ready to eat.

Serve with tortilla chips and cheddar cheese. Cilantro and avocado are also fabulous.

Enjoy!