Grinch Cookies

Author: Cooped Up Chick  //  Category: Desserts, January 2015


So I found this recipe for green minty cookies on Pinterest a year or 3 ago…time is irrelevant when you are Pinterest. Its almost like a time/space continuum.  Intrigued mostly by their odd color, I investigated what was in them (also because mint + chocolate is a marriage made in heaven) so I could give them a go. Problem is…the recipe called for ‘Andes’ mints. What the hell are those? A googling ensued and I thustly found out they can only be found in the US. I found this out because I checked every fricken grocery store in Saint John and surrounding areas with no reward to finish the quest.

The recipe was again brought to mind in December when I happened to stumble across Andes mints in the Great Canadian Dollar store. ARE YOU KIDDING me? I couldn’t remember WHY I wanted Andes mints but I knew I did and I suppose I looked a little crazy as I was hurriedly stuffing box upon box of these green gems into my basket while grunting in delight.

Ingredients/What you will need:

1 package of Andes Mints (stock up!), chopped

2 3/4 cup flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter (at room temperature)
1 1/2 cup sugar
1 egg
1 tsp mint extract
15-20 drops green food coloring
Preheat oven 375 degrees.  Sift the dry ingredients (flour, baking soda, baking powder and salt) together and set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and mint extract. Gradually blend in the dry ingredients. Add green food coloring and mix until even colored. Looks like playdough.



Fold in the chopped Andes mints.

It looks EXACTLY like Mint Chocolate Chip ice cream. SO neat!



Roll rounded teaspoonfuls of dough into balls, flatten into a patty shape with your hands, and place onto ungreased cookie sheets.

Bake for 8-10 minutes (10 minutes was perfect for my oven. The cookies were a bit crunchy on the outside and soft and chewy on the inside).  They are not going to look done. Not sure if this is due to the green coloring but do not overcook. If they start to brown you’ve left them in too long. Let stand on cookie sheet for 2 minutes before moving them to wire racks to cool.






Try not to eat them all in one sitting. I will admit, I made a batch and liked them soooooo much…I made a second batch a week later. I think if you close your eyes, you would swear you were eating a Girl Guide thin mint cookie.


Thank you to Pinterest and for the recipe!

Just following the advice of a great muppet…




love, peace and chicken grease,

-A Cooped Up Chick

little LITTLE brown chicken

BAT salad

Author: Cooped Up Chick  //  Category: Appetizers, January 2015, Main Course, Pasta, Salads


Disclaimer: No actual bats were injured or ingested in the making of this dish.

BAT is an acronym. Erins English Lesson #124. An acronym, as defined by Webster, is an abbreviation formed from the initial components in a phrase or a word. Usually these components are individual letters (as in NASA or laser) or parts of words or names (as in stupid combos of stars names like Brangelina). BAT stands for bacon, avocado and tomato. 3 of my favorite things in a pasta salad.

When I initially found the recipe it called for a ‘ranch dressing’ as the sauce on the salad. I tried it. I didn’t like it. At all. But that was to be expected since I don’t really like ranch. lol. So I made up my own the next time. I have tweaked it and tweaked it to come up with this….


1 box of small pasta (My fave is Ditali)

1 ripe avocado

diced tomato (I prefer to cut up grape or cherry tomatoes)

1 package of cooked bacon, chopped

2 stalks of green onion, chopped

salt & pepper


1/2 cup of mayonnaise (Hellmans)

1/2 cup of Miracle Whip

1 Tbsp of Jalapeno Lime Aioli (from Costco…this is not necessary but adds a little tang and a little heat and I love love love it on everything)

2 Tbsps (or more….) of dill pickle juice. I like the PC Hot & Zesty. You could also sub in any acid….lime juice, lemon juice, vinegar.

1 tsp dried dill

a generous amount of salt and pepper


Boil and drain your pasta as per package guidelines for al dente. With the Ditali its perfect at around 10 minutes. Rinse with cold water and set aside.

In a large bowl, combine all ingredients for the sauce. Taste and adjust to your preferences. I like lots of pickle juice and lots of S&P. Some people like a thicker sauce (like me)…others prefer it thinner. If you are ‘one of those people’ then you can thin this sauce with a little milk whisked in.



Add your cooked and cooled noodles and chopped bacon (reserve a sprinkle to top salad), tomatoes and diced avocado.

(Trick….I find if you halve the avocado and remove the pit, all you need to do it score the flesh with a knife in a criss cross pattern and then scoop out with a spoon)

Stir together and adjust spices to your liking. I throw in some Crazy Janes Mixed Up Peppers (I NEED TO GET TO THE STATES>>>I’M ALMOST OUT!!!) and more salt…maybe a little more dill….a splash of celery salt. Whatever.

Toss in the green onion and give it a mix.

Sprinkle with remaining bacon and start shoveling it into your face.

It makes a great side dish…with just about anything, but beside or with chicken right in it?? Mmmm mmm.






It’s also super fab all by itself! 😉




I love this. I make it and eat it all of the time. Usually alone. It’s almost shameful.


love, peace and chicken grease,

-A Cooped Up Chick

little LITTLE brown chicken