Andes Brownies

I made these on St. Patrick's Day when we had dinner at our friends' house (the highlighted post is from her & her sister in law's blog, Scrappy Love...check it out!)  I used the Andes Baking Chips as garnish on my "Shamrock Shakes", but because it was only used as garnish, I had about a half bag left over.  So, today, Ellie & I made some delicious brownies!

box mix brownies for 9 X 13 pan (or homemade...but you know me, I "keep it simple")
1/2 tsp mint extract
leftover Andes Baking Chips

Prepare box mix according to directions (adding eggs, oil, water accordingly) and also stir in the mint extract

Bake according to directions

Immediately after the brownies are out of the oven, sprinkle Andes Baking Chips over the top.  Let cool completely so that Baking Chips harden.  Enjoy!

White Pizza Dip

My sister made this last month for a family get together.  It was SOOOOO yummy.  Yesterday I had my "Biggest Loser" results party/potluck, so I made this into a healthy recipe, using whole wheat french bread and fat free cheeses/sour cream.  Those that ate it seemed to enjoy it.  Today, I brought the leftovers to work, and everyone loved it.  Definitely a "make again" recipe.  (I forgot to take a picture, so if you want to know what it looks like, take a peek here.) 


1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix
1 container (16 oz.) sour cream (I used fat free)
1 cup (8 oz.) ricotta cheese (I used fat free)
1 cup shredded mozzarella cheese (I used fat free)
1/4 cup (1 oz.) chopped pepperoni (I used the mini ones and left them whole)
1 loaf Italian or French bread, sliced (I used whole wheat)

Preheat oven to 350°. In shallow 1-quart casserole, combine Lipton Recipe Secrets Savory Herb with Garlic Soup Mix, sour cream, ricotta cheese, 3/4 cup mozzarella cheese and pepperoni. Sprinkle with remaining 1/4 cup mozzarella cheese. Bake uncovered 30 minutes or until heated through. Serve with bread.  (I actually made mine in a mini crockpot instead)

Cheesy Garlic Chicken

This was REALLY good.  My 6 year old, who is not much of a meat eater, had 4 helpings.  I found the recipe on the back of the Lipton packet.

 CHEESY GARLIC CHICKEN



4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)

1 medium tomato, coarsely chopped (I used a can of Petite Diced)

1 envelope Lipton Recipe Secrets Savory Herb with Garlic Soup Mix

1/3 cup water

1 Tbsp. Olive Oil

1 cup shredded mozzarella cheese (about 4 oz.)

1 Tbsp. grated Parmesan cheese

(Next time I think I will also add some quartered artichoke hearts)

Preheat oven to 400°. In greased 13 x 9-inch baking dish, arrange chicken and top with tomato.  In small bowl, blend Savory Herb with Garlic Soup Mix, water and Olive Oil. Pour over chicken.  Bake 20 minutes. Top with cheeses and bake an additional 5 minutes or until cheese is melted and chicken is thoroughly cooked.