Peppermint desert

Here is the desert recipe from our Enrichment night

8 C. mini marshmellows
1 pkg candy canes crushed
2 (16 oz.) whipped cream

Line 13X9 in baking pan with plastic wrap. Mix all ingredients together and pour into pan. Freeze overnight. Drizzle with chocolate sauce and whip cream. We also had this on top of a brownie last night. It was really good that way too.

Lion House Rice Pilaf

2 Tblsp. butter
1 cup uncooked rice
1/4 c. minced onion
1/4 c. minced celery
2 cups hot chicke broth
2 Tblsp chopped parsley
1/4 c slivered almonds
Melt butter in hot pan. Add rice, onionand celery; stir and cook until slightly brown. Add chicken broth. Cover and simmer on low heat until moisture has been absorbed and riceis tender. (About 20 min.) Add parsley and almonds just before serving.

Lion House Chicken Cordon Blue Sauce

1 can cream of chicken soup
1/2 cup sour cream
1 tsp. lemon juice
warm and serve over chicken cordon blue

Lion House Chicken Cordon Blue

Here is the Lion House Chicken Cordon Blue (Not what we had at the Enrichment night)

4 chicken breasts pounded to 1/8" thick
8 slices of ham
4 slices swiss cheese
Salt and peper to taste
thyme or rosemary to taste
1/4 c. melted butter
1/2 c. corn flake crumbs

Pound chicken breasts to 1/8" thick. Roll ham around swiss cheese and place on chicken breast. Roll and secure with toothpicks. Roll in butter and then in corn flake crumbs. Bake uncovered at 400 degrees for 40 min.

Amazing Lemon Pepper Chicken

Ingredients:
12 chicken tenders( I usually cut up 3-4 chicken breasts)
1/4 lb butter
2-4 tsp. grated lemon peel
4 TBSP fresh lemon juice
2 C. whipping cream
4 TBSP white cooking wine or white grape juice concentrate
Parmesan cheese
salt & pepper

Directions:
1. Cook chicken in large skillet with butter. Salt and pepper chicken. Cook until lightly browned and cooked through.
2. Place chicken in a glass 9 x 13 pan. Set aside.
3. Dump out some of remaining butter in the skillet, leaving a little to mix with sauce.
4. Turning heat to low, add lemon peel, lemon juice, and white grape juice to skillet. Slowly add whipping cream, stirring constantly. Salt and pepper sauce. When heated through, pour over chicken tenders.
5. Shake parmesan cheese generously over top. Bake in oven on low broiler for 7-12 minutes(mine cooks fast, so I always check around 5-6 minutes). Top will be lightly browned from broiler.
6. I serve over rice. Salad, green beans, etc goes great with this meal. Or Mark's favorite side--fresh pineapple.

This is a sister-in-law's neighbor's recipe. It's yummy!

Girl Scout Thin Mints

Chocolate Cookie Wafer Ingredients:
1 18.25 oz pkg Betty Crocker Chocolate Fudge Cake Mix
3 TBSP shortnening, melted
1/2 C. cake flour, measured then sifted(I just used all-purpose)
1 egg
3 TBSP water(I used more but I forgot to measure)
Nonstick cooking spray

Mint Coating:
3 12 oz pkg semi-sweet chocolate chips(I always use milk chocolate)
3/4 tsp peppermint extract
6 TBSP shortening

Directions for wafers:
1. Combine the cookie wafer ingredients in a large bowl, except water. Stir.
2. Add water a little at a time, until dough forms(similar to sugar cookie dough consistency before it's refridgerated).
3. Cover and chill 2 hours.
4. Preheat oven to 350 degrees. Spray cookie sheets.
5. On a lighly floured surface(I usually use parchment paper with a little flour on top--I waste less flour this way), roll out a portion of dough until it is 1/16" thick(I never measured but I think mine is thicker).
6. Cut out circles using a lid from a spice container that is 1 1/2" in diameter. Arrange the cut circles on sprayed cookie sheets.
7. Bake 10 minutes. Remove and cool completely.

Directions for mint coating:
1. Combine chocolate chips, peppermint extract, and shortening in a large microwave safe bowl. Heat on 50% power for 2 minutes. Stir gently. Microwave 1 more minute on 50% power. Stir. If needed repeat in 30 second intervals at 50% power. Also, if during dipping process you may heat coating up at 30 sec. 50% power.
2. Using a fork, dip wafers in chocolate coating. Tap fork on side of bowl to get excess chocolate off. Place on parchment paper on a cookie sheet.
3. place cookie sheet in freezer for 5-10 minutes until firm.
4. Store in freezer.

I got this recipe several years ago and it's Mark's favorite.