Creamy Peppermint Patties

Wow! These are heavenly...
Ingredients

1 pkg. (8 oz.) cream cheese, softened
1 tsp. peppermint extract( I use 1- 1/2 tsp.)
9 cups confectioners'(powdered) sugar
3/4 cups milk chocolate chips
3/4 cups semisweet chocolate chips
3 Tbls. shortening

Directions
* In a large bowl, beat the cream cheese and extract until smooth. Gradually add confectioners sugar, beating well.

*Shape into 1 inch balls. Place on waxed paper-lined baking sheets. Flatten into patties. Cover and refrigerate for 1 hour or until chilled.

*In a microwave, melt chips and shortening; stir until smooth. Cool slightly. Dip patties in melted chocolate, allowing excess to drip off; place on waxed paper until set. Store in the refrigerator. Yield: about 4 dozen.

Chocolate Mousse Napoleons

These non-traditional Napoleons are filled with cinnamon-flavored chocolate mousse and drizzled with melted chocolate. Give them a try... they're exquisite! They are really fun to give away as gifts to friends. I made these ones for my friend's birthday.

Ingredients
1/2 of a 17.3 oz. pkg. Pepperidge Farm Puff Pastry Sheets(1 sheet), thawed(I double the recipe and use both sheets in the box)
1 cup heavy whipping cream
1/4 tsp. ground cinnamon
1 pkg. (6 oz.) semi sweet chocolate pieces, melted and cooled(about 1 cup)
1 square (1 oz.) semi-sweet chocolate, melted(I use Baker's)
Confecitoners' sugar

Directions
Heat oven to 400 degrees F.

Unfold pastry sheet on a slightly floured surface. Cut the pastry into 3 strips along the fold marks. Cut each strip into 6 rectangles. Place the pastries 2-inches apart on 2 baking sheets.

Bake the pastries for 15 minutes or until they're golden brown. Remove the pastries from the baking sheets and cool on a wire rack for 10 minutes.

Put the cream and cinnamon in a medium bowl. Beat with an electric mixer set on high speed until stiff peaks form. Fold in the melted chocolate pieces. Split each pastry into 2 layers, making 36 pieces. Spread 18 bottom halves with the chocolate cream mixture. Top with the remaining top halves. Serve immediately or cover and refrigerate up to 4 hours.

Drizzle the pastries with the chocolate and sprinkle with confectioners' sugar just before serving. To do this I place a square of chocolate in a plastic ziploc baggie and put it in the microwave for 30 seconds at a time until it is melted. Then I cut off the very tip of the baggie and pipe the chocolate onto the pastries.

Chicken and Red Potatoes

Your house will smell delicious all day! So yummy.

Ingredients
3 Tbls. all purpose flour
4 boneless skinless chicken breast halves
2 Tbls. olive oil
4 medium red potatoes, cut into wedges
2 cups fresh baby carrots, halved lengthwise(I just used regular carrots and diced them up)
1 can(4 oz.) mushroom stems and pieces, drained(I omitted these)
4 canned whole green chilies, cut into 1/2 inch slices(I just used diced chilies)
1 can condensed cream of onion soup
1/4 cup 2% milk
1/2 tsp. chicken seasoning(montreal chicken)
1/4 tsp. salt
1/4 tsp. dried crushed rosemary
1/4 tsp. pepper

Directions
* Place flour in a large resealable plastic bag. Add chicken, one piece at a time; shake to coat. In a large skillet, brown chicken in oil on both sides.

* Meanwhile, place the potatoes, carrots, mushrooms and chilies in a greased 5-qt. slow cooker. In a small bowl, combine the remaining ingredients. Pour half of soup mixture over vegetables.

* Transfer chicken to slow cooker; top with remaining soup mixture. Cover and cook on low for 6 to 7 hours.