Holiday Scented Play Dough

I found the instructions and picture here.

Peppermint Play Dough

• 2 Cups Flour
• 1 Cup Iodine Salt
• 4 Teaspoons Cream of Tarter
• 4 Tablespoons Vegetable Oil
• 2 Cups Water 
• 3 Teaspoons Peppermint Extract
• Few drops red food coloring

1) Add peppermint extract and red food coloring to water. Measure flour, salt, cream of tartar and vegetable oil into a heavy, medium size sauce pan. Pour water mixture into dry ingredients, mix well.

2) Cook over low heat, stir the mixture contentiously until it begins to thicken and pull away from the sides of the sauce pan.

3)Remove the mixture from the burner. Once the mixture is cool enough to handle, kneed until consistency of play dough. Store in a Ziplock back up to a few weeks.

Gingerbread Play Dough

• 2 cups flour
• 1 cup salt
• 4 tsp cream of tartar or alum
• 5 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cloves
• 2 cups water
• 2 Tbsp. oil

1) Combine the dry ingredients in a saucepan.  Add the water and oil and mix well.

2) Cook over medium high heat, stirring frequently, until the mixture begins to thicken and pull away from the sides of the sauce pan.

3)Remove the mixture from heat and knead when cooled enough to handle.  Store in a Ziplock bag when cooled to keep from drying out.  

Santa Fe Chicken (Crockpot Meal)

I found recipe and image here.

 Ingredients:

15 oz can white beans
15 oz can chickpeas, rinsed and drained
1 - 1 1/2 cup bottled chunky salsa
1 pkg of chicken breasts (1.65 lb)
5 oz of low fat cream cheese, cut into chunks
1 cup shredded cheddar

Directions:

1. In a slow cooker, mix beans, and 1/2 cup salsa. Top with chicken and pour remaining salsa over the chicken. Cover and cook on low for 8-10 hours (or high for 3 hours) until chicken is tender and cooked throughout.

2. Shred chicken with a fork or any type of utensil you want. Add cream cheese. Stir and let cream cheese melt into the mixture to create a creamy sauce.

3. For serving: I served the chicken & sauce over rice with cheddar cheese, green onions and a little sour cream on top. Or you can serve these as tacos with cheese and a couple of taco fixings such as lettuce and tomato. We also just like to eat it with tortilla chips.

Sour Cream Enchiladas

I found this recipe and picture here.

 Ingredients:

 

1 1/2 dozen tortillas

2 cans cream of chicken soup

4oz. can diced green chilis

1 pt. sour cream

1 med onion

1/2 lb. grated cheese

3 C. cooked chicken (diced)

 

 

Directions:

1) Put soup, chilis, sour cream in pan and heat to boiling. 

 

2) Put about 1 tsp. of soup mixture on each shell. 

 

3) Sprinkle each shell with cheese, onion, and chicken. Roll up and put in pan. 

 

4) Pour the rest of the sour cream mixture over them and sprinkle with cheese and onion. 

 

5) Bake at 350 degrees for 20 minutes.