Mint Brownies

Chocolate Mint Brownies
Koke McMurdie
Brownies
1cup butter 4 eggs
¾ cup cocoa 1 ¾ cup sugar
1 ¼ cups flour ¼ t salt
nuts (if desired)

Mint Frosting
½ cup butter 1 ¼ t mint extract
¼ cup cream 2-3 drops green food coloring
3 cups powdered sugar

Chocolate frosting
½ cup butter 1 t vanilla
½ cup cocoa 2 ¾ cup powdered sugar
1 egg 3-4 T hot water
Preheat oven to 350° and grease 9x13 pan.

Preheat oven to 350° and grease 9x13 pan.
Brownies: In saucepan, melt butter and add cocoa. Transfer to mixing bowl and beat in eggs, sugar and salt. Add flour and nuts. Spread in pan. Bake 25-30 minutes. Cool.
Mint Frosting: Beat all ingredients until smooth and fluffy. Spread on cooled brownies. Let set about 15 minutes before adding chocolate frosting.
Chocolate Frosting: In saucepan, melt butter and add cocoa. Transfer to mixing bowl and add powdered sugar, egg and vanilla. Beat until smooth. Add hot water, 1 Tablespoon at a time until creamy. Spread over mint frosting. Cut and enjoy!

Lemon cookies

Ingredients:½ cups butter, softened
1 cup granulated sugar
½ teaspoons vanilla extract
1 whole egg
1 teaspoon lemon zest
1 Tablespoon fresh lemon juice
¼ teaspoons salt
¼ teaspoons baking powder
⅛ teaspoons baking soda
1-½ cup all-purpose flour
½ cups powdered sugar
Directions:
Preheat oven to 350 degrees. Grease light colored baking sheets with non-stick cooking spray and set aside.

In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla, egg, lemon zest, and juice. Scrape sides and mix again. Stir in all dry ingredients slowly until just combined, excluding the powdered sugar. Scrape sides of bowl and mix again briefly. Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on baking sheet and repeat with remaining dough.

Bake for 9-11 minutes or until bottoms begin to barely brown and cookies look matte {not melty or shiny}. Remove from oven and cool cookies about 3 minutes before transferring to cooling rack.

*If using a non-stick darker baking tray, reduce baking time by about 2 minutes. Makes 2-3 dozen (closer to 2) recipe from Lauren Brennan via Lisa Evans

Eggless Banana Bread

Eggless Banana Bread

3 ripe bananas
1/4 c. vegetable oil
1 teaspoon vanilla
1 c. Xylosweet
1c. oats grund in food processor
1 c. whole wheat flour
1 teaspoon salt
1 teaspoon baking soda
1 c. chopped walnuts or pecans

Mash bananas (overripe make the best bread). Add oil, vanilla and sugar. Mix well. Sift flour, salt and soda together and add to banana mixture with walnuts if using. Mix until flour is blended in but do not over mix.

Put into loaf pan and bake at 350 degrees F. for 45-60 minutes or until toothpick comes out clean. Cool 10 minutes in pan, then remove to rack to cool completely before cutting.

Peppermint Bark Popcorn

Peppermint Bark Popcorn
Recipe by Our Best Bites

Ingredients
16 C popped popcorn* (fresh, or about 2 bags microwave popcorn)
1 lb almond bark
1 6 ounce box candy canes, crushed (about 1 generous cups, Bob’s brand are best!)
1/4 teaspoon peppermint oil or 2 teaspoons peppermint extract**
3/4 cup semi-sweet or dark chocolate chips

*if you’re using microwave popcorn, try to find an unbuttered or “natural” kind because this looks much prettier if the popcorn isn’t bright yellow!  Lightly salted is fine, I actually like a little salt in there, but avoid heavy buttered.

** If you can find flavored oils, like you would use for candy making, use them as they will best combine with the almond bark.  If using extract, it’s not unusual for it to cause the almond bark to seize, but just stir quickly and pour immediately on popcorn.  Once distributed it will be just fine. 

Instructions
Place popcorn in a very large mixing bowl.

Melt almond bark according to package instructions.  When completely melted, add extract or peppermint oil.  If using extract, it’s normal for the almond bark to seize (get lumpy) which is okay, just stir very quickly, the more you wait the more it will seize.

Pour melted almond bark mixture over popcorn and pour crushed candy canes on top.  Stir to evenly coat.  Pour popcorn out onto waxed paper, parchment, or foil and spread out.

Place chocolate chips in a microwave safe bowl and heat in 30 second intervals, stirring in between, until melted and smooth.  Drizzle over popcorn mixture.  Let mixture dry completely until chocolate and almond bark are hardened.   You may place in the fridge to speed process along.

When chocolate is hardened, use your hands to break up popcorn into chunks. Toss in a bowl, a jar, a cute package, or in your mouth :)

Chocolate Mint Bundt Cake

Chocolate Mint Bundt Cake

Filling
6 oz. cream cheese, softened
1/4 C. granulated sugar
1 egg
1/8 t. peppermint extract
3 drops green food color

Cake
1 box devils food cake mix (and ingredients as needed per cake package)


Chocolate and Mint Glaze
Chocolate: 2 T. semisweet chocolate chips, 1 ts. shortening
Mint: 1 C. powdered sugar, 1/4 t. peppermint extract, 2 drops green food color, 1 T. corn syrup, 3-4 t. water

1. heat oven to 325. Grease and flour 12 cup fluted tube cake pan (bundt pan) or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in sugar, egg, peppermint extract and food coloring until smooth; set aside.

2. Heat oven to 375. Make cake mix as per instructions on the package. Pour into pan. Spoon cream cheese filling over batter pulling to outer edge.

3. Bake 42-48 minutes until toothpick inserted comes out clean. Cool in pan for 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.

4. In 1 quart saucepan heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze mix pwd. sugar, mint extract, food color, corn syrup and enough water to make a thick glaze that be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2 inch wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store in refrigerator.

Banana Nut Bread

Banana Nut Bread

3 bananas
1/2 C. marg. or butter
1 t. bk soda dissolved in 1 T. water
1 t. baking powder
1/2 C. almonds
1 C. sugar
2 C. flour
2 eggs beaten

Mash bananas add sugar, let stand 15 minutes. Add butter to bananas and beat. Add dry ingredients, soda and beaten eggs. Stir only until mixed. Bake in greased loaf pans at 350 for 50-60 minutes.

Caramel Apple Dip

Caramel Apple Dip
printed from Cooks.com

8 oz. cream cheese, softened
1/2 t. vanilla
2/3 C. brown sugar
4 oz. crushed walnuts
4 lg. golden delicious apples

Combine cream cheese, vanilla and brown sugar. Put into serving bowl. Top with walnuts. Chill. Cut apples into wedges, and dip.

Candy Cane Kiss Cookies

Candy Cane Kiss Cookies
Recipe by Our Best Bites

1/2 c. butter-flavored shortening
1/2 c. real butter
1 c. brown sugar
1 c. white sugar
2 eggs
1 1/2 tsp. vanilla
optional: 1 tsp peppermint extract
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
2 1/2 c. flour, lightly spooned into measuring cups and leveled with a knife
1/4 c. + 2 Tbsp. unsweetened cocoa powder
1 12 ounce bag dark chocolate chips
48 Hershey’s Candy Cane Kisses, unwrapped (one 10 ounce bag)

Preheat oven to 350.

Cream together softened butter, shortening, brown sugar, and white sugar for 1-2 minutes on medium-high speed or until light and fluffy. Add the eggs and vanilla. Meanwhile, combine the baking powder, baking soda, salt, flour, and cocoa powder. Add to the butter/sugar mixture and mix until combined. Mix in the chocolate chips.

To prevent cookies from flattening out, refrigerate dough for 30-60 minutes.  Drop the dough by the tablespoonful onto an ungreased baking sheet. Bake until just set, but centers are still soft, about 8 minutes. Remove from oven and allow to cool for 1-2 minutes. Use a metal spatula to transfer cookies to cooling rack.  Top each cookie with an unwrapped Candy Cane Kiss.  Allow to cool completely, long enough for the Kiss to harden. If necessary, after the cookies have cooled, they can be placed in the refrigerator or freezer to re-solidify the Kiss.

Yield: 4 dozen cookies

Too Much Chocolate Cake

1 Devils Food Cake Mix
1 (5.9 oz) Package Instant Chocolate Pudding
1 C Sour Cream
1 C Vegetable Oil
4 Eggs
1/2 C Warm Water
2 C Semi-sweet Chocolate Chips
Preatheat oven to 350.  In a large bowl, mis cake, pudding mixes, sour cream, oil, beaten eggs, and water.  Stir in chocolate chips and pour batter into well greased bundt pan.  Bake 50 to 55 minutes or until top is springy to the touch and a toothpick comes our clean.  Cool thoroughly in pan (at least 90 minutes) before inverting onto plate.  Dust with powdered sugar.

French Chocolate Pie

1/2 C Butter
3/4 C Sugar
2 Squares Bakers Unsweetened Chocolate, Melted and Cooled
2 Eggs
2 C Cool Whip
9" Oreo Pie Shell
Cream butter with sugar and then stir in cooled chocolate.  Add eggs one at a time; beating on HIGH for 5 minutes after each.  Fold in cool whip.  Pour into pie shell and chill until firm (about 2 hours) or freeze.

From Summer Gordon

Creamy Lemon Squares

20 Nilla Wafers Crushed
1/2 C Flour
1/4 C Brown Sugar
1/4 C Cold Margarine
8 oz. Cream Cheese Softened
1 C Sugar
2 Eggs
2 Tbsp. Flour
3 Tbsp. Lemon Zest Divided
1/4 C Lemon Juice
1/4 Baking Powder
2 tsp.  Powdered Sugar

Heat oven to 350 and line 8" pan with foil.  Mix wafer crumbs, 1/2 C flour and brown sugar.  Cut in margarine with pasry blender or 2 knives until mix resembles coarse crumbs.  Press on bottom of prepared pan and bake 15 minutes.
Beat cream cheese with sugar until blended.  Add eggs and 2 Tbsp. flour.  Mix well then blend in 1 Tbsp lemon zest, juice, and baking powder.  Pour over crust.
Bake 25-28 minutes or until center is set.  Cool and refidgerate at least 2 hours.  Sprinkle with powdered sugar and remaining lemon zest.  Use foil to lift dessert from pan before cutting.

Goodness Bars

2 C Flour
2 C Oats
1 1/2 C Brown Sugar
1 1/2 C Butter
1/2 tsp Salt
1 tsp Baking Soda

1 Jar Mrs. Richards Butterscotch Carmel Topping
1 Bag Semi-sweet Chocolate Chips

Place 1/2  of mixture in 9X13 pan and bake at 350 degrees for 17 minutes.  Remove and spread with topping, bag of chocolate chips.  Add the rest of crumle over top and bake aother 17 minutes at 350.

Oreos

1 Devil's Food Cake Mix
3/4 C Shortening
2 Eggs
 Mix and roll into small balls.  Bake on ungreased cookie sheet at 350 degrees for 5-8 minutes.  Allow to cool and fill with frosting.
1/2 C Powdered Sugar
8 oz. Cream Cheese
1/2 C Margarine
1 tsp. Vanilla

Peanut Butter Bars

1 C Margarine
1 C Sugar
1 C Brown Sugar
2 Eggs
1 C Peanut Butter
1 tsp Soda
1/2 tsp Salt
2 tsp. Vanilla
2 C Flour
2 C Oatmal
Mix and press in 9X13.  Bake at 350 degrees for 12-15 minutes.  Spread with chocolate Frosting.

Zucchini Bread

3 Eggs
2 1/4 C Sugar
1 C Oil
3 tsp Vanilla
2 C Peeled, Grated Zucchini
3 C Flour
1 1/2 tsp Salt
2 tsp Baking Powder
1 tsp Soda
3 tsp Cinnamon
1 C Chopped Nuts
Beat eggs, sugar, oil, vanilla, and zucchini in mixer.  Add dry ingredients.  Pour into 2 large greased pans and bake at 325 degrees fro 55-60 minutes.

Oatmeal Cookies

3/4 C Butter
1 3/4 C Flour
1 C Brown Sugar
1/2 C Sugar
1 Egg
1 tsp Baking Powder
1 tsp Vanilla
1/4 Baking Soda
1/2 tsp Cinnamon
1/4 tsp Cloves
2 C Oats
1 C Chocolate Chips
Bake at 375 degrees for 10-12 minutes.

Texas Sheet Cake

1 C Butter
1 C Water
1/4 C Cocoa
Bring above to a boil.
2 C Sugar
2 C Flour
1/8 tsp Salt
1 tsp Baking Soda
Combine above ingredients.  Then blend with water cocoa mixture.  Add 2 eggs, 1/2 cup sour cream, and 1 tsp. vanilla.  Bake in greased pan at 350 for 25 minutes.  Frost with recipe below.
1/2 C Butter
1/4 C Cocoa
1/4 C + 2 T Milk
1 Box (1 lb.) Confectioners Sugar
1/2 tsp. Vanilla

Chocolate Mousse Crunch Cake (Ganache)

1 package Duncan Hines Devil’s Food Cake

1 recipe (give or take a little) Chocolate Ganache

Crushed Heath bars or a bag of chocolate-covered Heath bits

1 tsp. unflavored gelatin

1 Tbsp. cold water

2 Tbsp. boiling water (just heat it in a small bowl in your microwave)

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 tsp. vanilla

Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.

In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache (if you haven’t already) according to directions.

With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.

Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.

Ganache

8 oz. semi-sweet or dark chocolate

8 oz. heavy cream

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don’t find any globby bits of chocolate when you start working with it.

The ganache will thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgy and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.

Fresh Peach Dessert

2/3 C Powdered Sugar
3/4-1C Butter
2 Packages Graham Crackers Crushed
12-14 Medium Peaches Peeled and Sliced
1 Can Sweetened Condensed Milk
1/4 C Lemon Juice
1 Pt. Whipping Cream

Mix cracker crumbs, powdered sugar, and butter.  Press into the bottom of glass 9X13 pan.  Reserve some crust to sprinkle on top.  Whip cream and add a bit of vanilla and powdered sugar until set.  Mix sweetened condensed mil with lemon juice.  Place peaches on crust and pour milk with lemon juice on top.  Spread cream on top and sprinkle with remaining crust.
From Lisa Evans

Peanut Butter Chocolate Chip Cookies

1/2 C Butter Softened
1/2 C Peanut Butter
1/2 C Sugar
1/2 C Brown Sugar or 1/4 C Honey
1/2 tsp Baking Soda
1/2 tsp Baking Powder
1 Egg
1/2 tsp Vanilla
1 1/4 C Flour
1/2 to 1 T Milk (Just enough to make the dough smooth and creamy)
1/2 to 1 C Semi-sweet Chocolate Chips

In a large mixing bowl beat butter and peanut butter with mixer on medium to high for 30 seconds.  Add the granulated sugar, brown sugar, baking soda, and baking powder.  Beat until combined, scraping sides of bowl occasionally.  Beat in the egg and vanilla until cimbined.  Beat in as much of the flour as you can with the mixer and stir in remaining.  Add milk to make dough moist and creamy.  Add chocolate chips and mux till just incorporated.  If necessary, cover and chill about 1 hour until easy to handle.
Heat oven to 375 degrees.  Drop cookies by scooping them out of bowl and dropping them in small balls on greased cookie sheets.  Bake 7-9 minutes or until bottoms are light brown.  Cool.
Makes 36