Crossaint Chicken Salad

12 oz. chicken (canned or diced)
1/2 cup miracle whip
1/2 cup mayo
1/4 tsp. garlic powder
1/8 tsp. dry mustard
1/2 cup diced celery
1/4 cup diced green onions

Put chicken in a bowl and crumble. Add wet ingredients, then dry. Mix in celery and green onions last. Serve on crossaints.

Company Potatoes

2 bags of hash browns (Frozen one.  I like to get the shredded ones, I also like to have them thawed out.  It makes the cook time faster.)

2 cans Cream of Chicken Soup

1 - 32 oz. of Sour Cream

Cheese- I usually put in 2 Cups of Cheese

1 Cube of Butter ( I save about a1/4 to mix with your crushed corn flakes)

1/2 Onion (If desired-my family does not like onions so I either put them in my processor and make them like soup or just season with onion salt.)

Add a pinch of salt

Stir all together.  Cook at 350 for about 45 mins. or until top of potatoes is bubbling.  I also add more cheese to them top.  Cover with tinfoil to cook, last 10 mins, take tinfoil off and cover top with cornflakes, add butter to cornflakes so that they are crunchy.

Peppermint Cookies

White Cake Mix

1 egg

1/2 -1 teaspoon peppermint extract

1 stick of butter

Mix all together. You can either roll into balls or roll out dough and cut into shapes. Bake at 350 for 10-11 minutes.

Frosting

Powder Sugar

1/4 Cup Melted Butter

1 1/2 - 3 Tablespoons of milk

1/2 Teaspoon of Peppermint Extract

Mix all wet ingredients together.  Keep adding powder sugar until desired thickness.  Also good with lemon extract and orange extract.