Mint Brownies

These are made in three parts (for the three layers) and refrigerated after each part is made.

Layer 1: Brownies
Boil together in a heavy saucepan
2 cubes butter (1/2 lb.)
1 cup water
4 Tbs. Cocoa

Meanwhile mix together the dry ingredients:
2 cups flour
2 cups sugar
½ tsp. Salt
1 tsp. Baking soda

When chocolate mixture has come to a boil, take from heat and immediately add to the dry ingredients.

Then add:
½ c. sour cream
2 eggs

Mix well. Batter will be quite thin. Pour into greased and floured 10” x 15” cookie sheet with sides. Bake for 20-25 minutes at 375ºF. Let cool completely. (You can put them in the fridge to speed the process up a bit.)

Layer 2: Mint Icing
3 c. powdered sugar
¾ c. butter, softened
1 t. Mint extract 1
½ - 2 T. Milk
Green food coloring

Cream ingredients together and spread on cooled cake. Refrigerate.

Layer 3: Glaze
1 ½ cups semi-sweet chocolate chips
1 cube butter (1/2 c.)
Melt chocolate chips and butter together. When cool but still spreadable, spread over mint layer.
Store covered in the refrigerator. These also freeze well.

Easy Chicken and Cheese Enchiladas

Ingredients:

1 can Cream of Chicken Soup
1/2 C sour cream
1 C Salsa
2 tsp.l chili powder
2 C chopped cooked chicken
1/2 C shredded monterey jack cheese
6 flour tortillas (warmed)
1 small tomato - chopped
1 green onion - sliced

Stir the soup, sour cream, salsa, and chili powder in a medium bowl. Stir 1 cup Salsa mixture, chicken, and cheese in large bowl. Divide chicken mixture among tortillas. Roll up the tortillas and place seamside up in 2-qt. shallow baking dish. Pour remaining sauce mixture over filled tortilla. Cover baking dish. Bake at 350' for 40 min. or until enchilada are hot and bubbling. Top with tomato and onion.

Creamy Chicken Fettuccine

Prep: 15 min. Cook: 3 hours

Ingredients:

1-1/2 pounds boneless skinless chicken breasts, cut into cubes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/8 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
4 ounces VELVEETA Pasteurized Prepared Cheese Product, cubed
1 can (2-1/4 ounces) sliced ripe olives, drained
1 jar (2 ounces) diced pimientos, drained, optional
1 package (16 ounces) fettuccine or spaghetti
Thin breadsticks, optional

Directions:

Place the chicken in a 3-qt. slow cooker; sprinkle with garlic powder, onion powder and pepper. Top with soups. Cover and cook on high for 3-4 hours or until chicken is no longer pink.
Stir in the cheese, olives and pimientos if desired. Cover and cook until cheese is melted. Meanwhile, cook fettuccine according to package directions; drain. Serve with chicken and breadsticks if desired. Yield: 6 servings.