Mint Chocolate Brownies

1 cup granulated sugar
1/2 cup (1 stick) butter
1 1/4 chocolate semi sweet chips
3 eggs
1 1/3 cups all-purpose flour
1 teaspoon vanilla
1/4 teaspoon baking soda

Heat granulated sugar and butter in medium saucepan over low heated, stirring until butter is melted. Remove from heat. Add 1 1/4 cups morsels; stir until melted. Stir in eggs. Stir in flour, vanilla and baking soda until combined. Spread into greased 13x9 inch cake pan.
Bake in preheated 350 degree oven for 18 to 22 minutes (18 works best in my oven) or until wooden pick comes out slightly sticky.

Cool up to 45 minutes or until completely cooled.

Mint Filling
1/2 cup butter softened
1 (3 oz) package cream cheese, softened
2 1/2 cups powdered sugar
3 Tablespoons creme de menthe syrup or oil of peppermint or extract to taste
green food coloring if you do not use creme de menthe

Beat until light & fluffy the butter & cream cheese together. Add all remaining ingredients and beat until smooth. Spread evenly over the cooled brownies.

Frosting
1 cup semi-sweet chocolate chips
1/3 cup butter

In a small sauce pan, melt butter & chocolate chips over low heat, stirring constantly. Remove from heat & cool about 15 minutes. Pour frosting evenly over filling. spread carefully over filling to cover. Refrigerate for 1 hour. Cut into squares . cover & keep refrigerated until ready to serve. (easier to cut before completely chilled)

Peppermint Macaroons

2 egg whites (at room temperature)
1/8 tsp salt
1 (14 oz ) can sweetened condensed milk
1 tsp vanilla
2 (14 oz) packages shredded sweetened coconut
1 cup white-chocolate morsels
1/2 cup crushed peppermint candies or candy canes
The batter was very thin & really spread out so I added about 1 /4 cup flour - i think you could add up to 6 Tblsp flour.

Preheat oven to 300 degrees. Line 3 baking sheets with parchment paper - it worked best on a silpat mat- I also gave them a light spray of pam.
In a large bowl whisk together egg whites and salt until foamy, about 2 minutes. Whisk in condensed milk and vanilla. FOLD in coconut, white chocolate morsels and crushed peppermints.
Using a 1 1/2 inch spring loaded ice cream scoop, drop dough on prepared cookie sheets. Bake for 20 minutes or until coconut just begins to brown. Let cool on pans for 10 minutes . I found they were easier to remove when they were really cool. Finish cooling on a wire rack.

Pear Pie

1 10” unbaked pie crust
1 ½ c. sugar
1/3 c. melted butter
6 T. flour
3 eggs
1tsp. vanilla
1 lg can pear halves, well drained or 5-6 fresh pears

Beat eggs, sugar, flour together until creamy. Add melted butter & vanilla. Arrange pear halves or quarters ( I prefer quartered ) in unbaked pie shell and pour creamed mixture over pears. Bake at 375 for 40-60 minutes. Test doneness by inserting knife into custard. Knife will come clean when done. Cool before serving. Serve with whipped cream

Cinnabon Cinnamon Rolls

 

If you think these look good.... they tasted that much better.

Rolls 

1 1/4  ounce package active dry yeast (or 2 1/4 teaspoons)

1 cup warm milk (105 to 100 degrees F)

1/2 cup Granulated Sugar

1/3 cup margarine, melted

1 teaspoon salt

2 eggs

4 cups all-purpose four

Filling

1 cup packed brown sugar

2 1/2 tablespoons cinnamon

1/3 cup margarine, softened

Icing

8 tablespoons (1 stick) margarine, softened

1 1/2 cups powdered sugar

1/4 cup (2 ounces) cream cheese

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1. For the rolls, dissolve the yeast in warm milk in a large bowl.

2. Mix together the sugar, margarine, salt, and eggs. Add flour and mix well.

3. Knead the dough into a large ball, using your hands dusted lightly with four. Put in a bowl, cover, and let rise in warm place about 1 hour, or until the dough has doubled in size.

4. Roll the dough out on a lightly floured surface. Roll the dough flat until it is approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick.

5. Preheat oven to 400 degrees F. 

6. For the filling, combine the brown sugar and cinnamon in a bowl. Spread the softened margarine evenly over the surface of the dough, and then sprinkle the cinnamon and sugar evenly over the surface. 

7. Working carefully from the top (a 21 inch side), roll the dough down to the bottom edge.

8. Cut the rolled dough into 1 3/4 inch slices and place 6 at a time evenly spaced , in a lightly greased baking pan. Let the rolls rise again until double in size (about 30 minutes). Bake for 10 to 15 minutes, or until light brown on top.

9. While the rolls bake, combine the icing ingredients. Beat well with an electric mixer until fluffy.

10. When the rolls come out of the oven, coat each generously with icing. Makes 12 rolls.

5 MINUTE CHOCOLATE MUG CAKE- Judie Miller

4 tablespoons cake flour (that's plain flour, not self-raising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
a small splash of vanilla essence
1 coffee mug
Put dry ingredients in mug, and mix well. Mix egg, milk & oil thoroughly. Add to flour and mix well. Add the chocolate chips (if using) and vanilla essence, and mix again. Microwave for 3 minutes at 1000 watts. ( i think that is about power level 5)

The cakewill rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired. EAT!
Note: This can serve 2 if you want to feel slightly more virtuous. And why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!
Add a few chopped nuts to make it better. or if you don't want chocolate, add 2 tsps. more flour and make a vanilla cake.

Grandma Dahl's Banana Bread

½ c. butter or shortening
1 c. sugar
2 eggs
2 c. flour
1 tsp soda
½ c. nuts
3 ripe bananas

Cream butter & sugar. Add eggs & beat well. Add flour & soda. Add crushed bananas & mix well. Bake in greased & floured loaf pan. Bake 60 minutes at 350. Do not over bake. (Fill loaf pans ½ to ¾ full)

Watermelon, Lime and Mint Granita

Copyright, 2006, Ellie Krieger, All rights reserved

9 cups (about 2 1/2 pounds) seeded, cubed watermelon 1/3 cup fresh lime juice 1 cup mint, finely chopped, plus more for garnish 1/3 cup sugar
Working in 2 batches, puree watermelon in a food processor. Strain puree through a sieve and strain out solids, forcing liquid out with a wooden spoon. Discard solids. Combine the watermelon puree, lime juice, mint and sugar in a 9 by 13-inch metal pan. Place mixture in the freezer, scraping thoroughly with a fork every 20 to 30 minutes for about 2 1/2 hours, or until the granita resembles coarse crystals. Scrape 1 last time and spoon into parfait glasses or bowls. Top with a mint sprig.
Nutrition Information
Nutritional Information Per Serving
Calories 70
Total Fat 0g
Cholesterol 0mg
Sodium 4mg
Carbohydrates 18g
Protein 1g
Fiber 1g
Recipe SummaryDifficulty: Easy Prep Time: 10 minutes Inactive Prep Time: 1 hour 30 minutes Yield: 8 to 10 servings
User Rating:

Julies Famous Dr. Pepper Frosting and Home made brownies

Brownie recipe
Melt:
1 c butter
Stir in:1/2 c unsweetened cocoa
In a bowl mix:3 eggs
1 1/4 c sugar
Beat, then add:
1 2/3 c flour
1/2 t salt
1 t vanilla
Mix, then add butter mixture. Bake in cake pan at 325 degrees for 18 minutes.


Dr Pepper Frosting
1/2 c butter or margarine
1/3 c Dr. Pepper
4 T. unsweetened cocoa
about 2 cups of marshmallows (this is my favorite part!)
powdered sugar (lots of powder sugar)

Melt butter, stir in DP, cocoa and marshmallows and cook until marshmallows are fairly melted. Remove from heat and whisk in powdered sugar until consistency of frosting.

Carmel Corn (no stick) - Janelle Skinner

Janelle brought some of this into work this week. It was the best carmel corn I had had in a long time. It remined me of poppycock popcorn.

2c Brown sugar
1/2c White corn syrup
2 Sticks or 1/2 lb of Margarine
1/4 t. cream of tarter
1/4 t. baking soda
7 qt buttered popped corn or 2 1/2 c to 3 cups unpopped or 28 cups popped.
Roasted/Salted Virginia Peanuts

1. Bring brown sugar, corn syrup, & margarine to a boil.
2. Remove from heat and add cream of tarter and baking soda, mix well.
3. Add peanuts to sauce & pour over popcorn
4. Mix well and bake in the oven at 250 for 1 hour. Stir every 20 minutes.