Homemade Thin Mints and Catalina Chicken – Guest Post

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Erin here.  So. I don’t know if I’ve shared this here.  But I’ve certainly let the Twitterverse know.  I have a bit of an obsession with Thin Mint Cookies!  And I know I’m not the only one!

Like. Eat an entire sleeve at once obsession.  I know.  I know.  It’s a good thing they’re only around for a month or so.  And I only let myself buy 2 boxes!!!

Julie from Brilliant Moms is here to share an easy homemade Thin Mints recipe, as well as a yummy and easy chicken recipe!

It is always sad to see Girl Scout Cookie season pass. When the girls in our neighborhood start knocking on the door, we each choose one box and then anticipate our favorite cookies arriving a few weeks later. My favorite happens to be Thin Mints and I hide them from the kids so I can enjoy the box over time all by myself! To prolong the happiness a little longer, I found a simple recipe to make my own Thin Mints and I think they are equally as good (and much more frugal!). These are one of our holiday favorites and much requested by friends and neighbors.

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Homemade Thin Mints

Yield – 35 cookies (one sleeve of Ritz crackers)

Preparation Time – 5 minutes

Cooking Time – 15 minutes

Ingredients

  • 1 pkg. Baker’s Semi-Sweet Chocolate
  • 1/4 tsp peppermint extract
  • 1 sleeve Ritz crackers

Directions

  • Melt the chocolate in a double boiler or in the microwave. Stir in the peppermint extract. Dip in the crackers and coat on both sides. Place on a cookie sheet covered with waxed paper and place in the fridge to set the chocolate

Recipe 2

There are very few dishes that my husband and children all BEG me to make. The one that most often makes the list of requests is my Catalina Chicken. I have shared this recipe with several friends and it has become a big hit in all of their homes as well. Their kids call it by my name and I think it is super cute! I hope you find it to be a crowd pleaser in your home, too!

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Catalina Chicken

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 30 minutes

Ingredients

  • 1 lb. chicken, diced
  • 1 c. Light Catalina French Dressing
  • 1/3 c. soy sauce
  • Minced garlic to taste

Directions

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  • Cook the diced chicken until it is done thru. Whisk the remaining ingredients together and add to the diced chicken. Cook until the sauce starts to bubble and thicken slightly.

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  • We serve this with a very frugal side of macaroni and cheese and a salad if we have a larger crowd to feed. When you find chicken and bagged salad on sale, this is a very simple, inexpensive meal!

Comments

  1. says

    Don’t feel bad, Erin. A) That baby needs some thin mints studies have shown :)
    B) Most of American is addicted to them also, including me!! Just enjoy them while they’re around!

    Kelly

  2. Sandra says

    Girl .. I tear UP some thin mints .. too bad, I usually buy like 8 boxes and pop ’em in the freezer and make them last til next year. 😉 Though, if I do get a BAD craving for them .. then those limited edition ice creams using GS cookies hits the spot. LOL I’m interested to try these home-made thin mints .. can’t image they’d be equally good, but more of an apple to orange, can’t quite fairly compare them. ha! We’ll see though. 😀 Thanks for the recipe as I will try it out!

  3. Ashly says

    Your recipe sounds easier, but I have a WONDERFUL thin mint recipe (much less frugal too!) for those who are interested.

    1 box Devil’s Food Cake Mix
    2 Eggs
    2 Tbl. Water
    2 Tbl. Cooking Oil
    1/2 Cup Cocoa
    1 pkg. Chocolate Chips
    2−3 drops Wilton’s Candy Mint Flavoring

    Preheat oven to 400 degrees. Combine cake mix, eggs, water, cooking oil,
    and cocoa. You will need to blend this together well, this will be a
    very sticky mess. Let stand for 20 minutes, and then shape into very
    small 1/2 inch balls. Place these balls on a cookie sheet 2 inches a part,
    and smash down flat. You will need to spray a large spoon with Pam to
    make them flat. Bake for about 8 minutes. Let cool until they reach
    room temperature.

    Heat chocolate chips in either the microwave, or in a double boiler.
    When completely melted add a couple drops of the mint flavoring.
    Be carefull not to add too much, it is a powerfull flavoring.
    You can either spread the melted chocolate on the cookies,
    or you can dip the cookies into the chocolate.

  4. says

    The catalina chicken recipe is so much easier than the chicken dish I had planned to cook tonight and I have all the ingredients in my cupboard. I may be making a menu plan substitution.

    Thanks for sharing the recipes.

  5. Robyn says

    I just made these tonight and they were delicious!! Seriously taste like thin mints, crazy. I assumed I’d taste the salt on the Ritz and didn’t … it blended well w/ the chocolate mint. I used 5 squares of bakers squares and 1 1/2 capfuls of mccormicks peppermint extract. Basically, you just make the mint to taste I suppose. I think what I did made about 25 ‘cookies’ or so. This will be a great Christmas cookie — very quick and easy.

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