Melt away cookies

I went to a Girls Night Out a couple of nights ago and my friend Janelle made these insanely cute and yummy cookies. I don't have a picture to post on my blog, she e-mailed me the recipe so I can make them.....let me just tell you that as soon as these cookies hit your tongue, they instantly melt....they are sooooo good. These would be a cute little cookie to put on a decorative plate during a holiday party for people to munch on...Enjoy!

Melt-away Cookies *

1 cup butter

3/4 cup corn starch

1/3 cup powdered sugar

*Beat then add:

1 cup flour

*Flour your hands and roll dough into balls slightly larger then marbles. Place onto greased cookie sheet and bake at 350 for 10-12 minutes. Top cookies with frosting when cool.


Frosting:

4 oz cream cheese

1 tsp vanilla

1 1/2 - 2 cups powdered sugar

*Beat together until smooth

Arroz con Pollo

Arroz con Pollo......or chicken and rice to all you gringos. This is one of my favorite recipes, and it's soooo healthy. You will never want to order this at a Mexican resteraunt after tasting the homemade version!

1 chicken (Two options......I either buy a rotisserie chicken, or when Lee's put's their whole 3-4 Lb. chickens on sale. for 3.99 each, I pick a few up and freeze them. Either will work. But if you cook a whole chicken I season it with a little salt and pepper and garlic salt and cumin)

1 cup frozen peas

1 tsp. salt and pepper

1/2 tsp. dried leaf oregano, crushed

1/2 tsp. ground cumin

1 clove garlic, minced

1/2 of an onion, chopped

1 cup uncooked long grain rice (non instant rice or brown rice.)

10 oz. can Rotel tomatoes (this is a can with tomatoes and jalepenos)

2 Cups Chicken Broth

Shred chicken with fingers. Add peas, salt, pepper, oregano, cumin, garlic, and onion. Mix.

Coat a non stick pan with non stick cooking spray, add the rice and saute until light golden brown. Add the Rotel tomatoes-undrained. Press into rice and let simmer 3-5 mins. (I added 1 couple Tbsp. of water so it didn't get too dry). Pour into 13x9 pan. Add the chicken and gently toss to mix. Pour 2 cups of chicken broth to cover the rice and chicken. Add more if necessary to complete cover the mixture. Cover and bake 1 hour on 350 degrees.

Note:When you pour the mixture into the pan, it won't look like a lot of food, but once that rice soaks up all the broth, it will fill the entire pan.

Serve with warm corn tortillas.....salt the arroz con pollo and corn tortillas well before eating....enjoy!