Menu Monday!! (Join the fun?)

Hi there. Did you all have a lovely weekend? We ran around getting errands done, and celebrated my Grandpas 87th birthday, my company’s holiday party, and an ornament exchange party. We. Were. Busy. Why are the weekends never relaxing anymore? Oh and we also almost got attacked by a POSSUM that was hiding on our staircase. WE DON’T LIVE IN THE WOODS PEOPLE!! Dave saved me from it, and then eventually scared it away by shaking his keys at the thing. Haha!!

Well, it’s Monday (wah wahhh) and although it’s a short week for me due to Christmas (yay!) I’ve decided to bring back Menu Monday!!

This week I’m making:

Slow Cooker Thai Curry with Chicken – And I actually have the right sauce this time!

Easy Cheesy Tortilla Soup – seen on Our Little Apartment

And Dave is making:

Pioneer Woman’s Favorite Meatloaf, otherwise known as Bacon Wrapped Meatloaf.  (YUM)

I also have a bunch of baking to do this week, but I’ll keep that under wraps until I am ready to share. 🙂 However, last night I made some delicious cookies for work, and it’s only 11:30am and people are RAVING. (Who said cookies for breakfast were a bad idea?)

Mmmmm Minty Cookie Deliciousness

The key to these cookies are the chips. When I found these bad boys at Target, I snatched up a few bags of them, in case I couldn’t find them again!!

Crème de Menthe just sounds fancy.  🙂

Andes Crème de Menthe Cookies:
from The Tootsie Roll Website

– 1/2 cup salted butter – softened
– 3/4 cup dark brown sugar
– 1/2 cup white granulated sugar
– 1 tsp. baking soda
– 1 tsp. baking powder
– 2 tsp. vanilla extract
– 2 eggs
– 1 package (10 oz.) Andes® Crème de Menthe Baking Chips
– 2-2/3 cups sifted all-purpose flour


– Preheat oven to 350° F.  Blend butter, sugars, baking soda, baking powder, vanilla and eggs until mixed.

– Stir in Andes Baking Chips and then flour. Chill approximately one hour in the refrigerator.

– Measure out approximately 1 oz. of dough. Form a ball and slightly flatten.  Raise oven rack one level above the middle and bake on non-stick baking pans.

– Bake at 350° F for approximately 8 – 10 minutes.  Cool on pans for two minutes before removing.

Seriously good.  Chewy, and light, and not too minty.  (Like, not overpoweringly minty.  Is overpoweringly a word?)

Also – I’ve decided to start a Menu Monday recipe index, if you will. I know there are a bunch of you that regularly post weekly menus to share, and I thought it would be cool to link them back to one place, for easy perusing and menu choosing. 🙂

SO, if you want to participate, grab the badge below!! (And if anyone wants to make me a much better badge, please feel free to HELP A GIRL OUT!  My skillz are limited.)

Also if you want to comment on this post (and posts going forward for Menu Monday), I’ll start a running participant list at the bottom of each weekly post for everyone to be able to look through.  

Menu Monday!

I hope you guys want to join in!!! Happy Cooking!


  1. Possum, your end is this ball.

  2. Suburban Sweetheart says

    I think I may begin doing Menu Monday posts when I move to New Hampshire, where I'll really be able to kick my cooking lessons (uhhh, self-taught) into gear.


  3. Love this idea! but wait, can we hear more about the possum situation!? I don't really do a menu monday thing per se but I could certainly post a recipe here and there. Would that count!? (I'm not in a position where I'm cooking on a regular basis…. yet!)

  4. I completely agree that cookies make a good breakfast. I mean really, how is it any different than a pop-tarts or chocolate croissant for breakfast?

  5. says

    I just found your blog but I think I am in love. Oh my goodness, I agree with the above, I WANT THOSE COOKIES as well.

  6. Andes baking chips!?!?! Oh my goodness I need that in my belly immediately!! I need those cookies. NEED THEM.


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