Chocolate Mint Brownies

Chocolate Mint Brownies

1 box (1 lb 2.3 oz) fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box
Filling
4 cups powdered sugar
1 package (3 oz) cream cheese, softened
1/4 cup butter or margarine, softened
1/4 cup milk
1 teaspoon vanilla
1/4 teaspoon peppermint extract
8 to 10 drops green food color

Frosting

1 cup semisweet chocolate chips (6 oz)
1/4 cup butter, softened
1/4 cup whipping cream

Heat oven to 350°F. Grease bottom only of 13 x 9-inch pan with shortening or cooking spray. Make and bake brownie mix as directed on box for 13 x 9-inch pan using water, oil and eggs. Cool completely, about 1 hour.

In large bowl, beat all filling ingredients on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour before frosting.

In small saucepan, melt chocolate chips, 1/4 cup butter and the cream over low heat, stirring constantly. Remove from heat; cool 10 minutes. Pour over filling. Refrigerate about 1 hour or until chocolate is set. Cut into bars. Store in refrigerator.

Pumpkin Roll

Pumpkin Roll 

Ingredients: 

CAKE

1/4 cup powdered sugar (to sprinkle on towel)
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3 large eggs
1 cup granulated sugar
2/3 cup LIBBY'S 100% Pure Pumpkin
1 cup walnuts, chopped (optional)

FILLING

1 pkg. (8 oz.) cream cheese, at room temperature
1 cup powdered sugar, sifted
6 tablespoons butter or margarine, softened
1 teaspoon vanilla extract
Powdered sugar (optional for decoration)

Directions 

FOR CAKE:

PREHEAT oven to 375 F. Grease 15 X 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar. 

COMBINE flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl. Beat eggs and granulated sugar in large mixer bowl until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with nuts. 

BAKE for 13 to 15 minutes or until top of cake springs back when touched. (If using a dark-colored pan, begin checking for doneness at 11 minutes.) Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack. 

FOR FILLING:

BEAT cream cheese, 1 cup powdered sugar, butter and vanilla extract in small mixer bowl until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. 

Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving, if desired. 

COOKING TIP:

Be sure to put enough powdered sugar on the towel when rolling up the cake so it will not stick.

Cheeseburger Soup

Cheeseburger Soup

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

Ingredients

Ingredients:

• ½ pound ground beef (use 1 pound)
• ¾ cup chopped onion
• ¾ cup shredded carrots
• ¾ cup diced celery
• 1 teaspoon dried basil
• 1 teaspoon dried parsley flakes
• 4 tablespoons butter, divided
• 3 cups chicken broth
• 4 cups peeled and diced potatoes
• ¼ cup all purpose flour
• 2 cups of Velveeta processed cheese cubed (I used 16 ounce)
• 1½ cups milk
• ¾ teaspoon salt
• ¼ to ½ teaspoon pepper
• ¼ cup sour cream

Instructions

1. Brown the ground beef in 3 quart saucepan. Drain and set aside.
2. In the same saucepan add 1 T butter and add onion, shredded carrots, parsley flakes, basil and celery. Saute until tender.
3. Add the broth, potatoes and beef and bring to a boil. Reduce heat, cover and simmer 10-12 minutes or until potatoes are tender.
4. In small skillet melt remaining butter (3 T) and add the flour. Cook and stir for 3-5 minutes or until bubbly. Add to the soup and bring to a boil. Cook and stir for 2 minutes. Reduce heat to low.
5. Stir in the cheese, milk, salt and pepper. Cook and stir until cheese melts. Remove from heat and blend in sour cream.

Chocolate Pudding Dump Cake

Chocolate Pudding Dump Cake 

Ingredients:

1 chocolate boxed cake mix
1 small package instant chocolate pudding
1 1/2 cups milk
1 1/2 cups (large handful) chocolate chips

Directions:

Preheat oven to 350 degrees.
Prepare the pudding with the milk according to package directions. Add the cake mix and stir well to combine (batter will be thick).
Smooth batter into a greased 8-inch pan. Scatter chocolate chips on top.
Bake for 30 minutes, or until edges pull away from sides.

Lemon Lush

Lemon Lush

1 stick butter - melted
1 cup flour
1 1/2 cup pecans - chopped (reserve 3/4 cup for topping)
1 16 oz. container Cool Whip
8 oz. cream cheese - softened
1 cup sugar
2 boxes Lemon Instant Pudding - regular size (made to directions and refrigerated)

Directions:

Making 4 layers in a 9 x 13 glass dish

1st layer - butter, flour and 3/4 cup pecans mixed together and pressed into the bottom of glass dish. Bake at 350 degrees for 10 - 15 min until light brown. COOL completely.

2nd layer - cream cheese, sugar and 1 cup Cool Whip. Blend until creamy and spread over 1st layer.

3rd layer - Lemon pudding (made to box directions) spread evenly over 2nd layer.

4th layer - extra Cool Whip spread evenly over 3rd layer and topped with remaining pecans.

Cover and refrigerate for several hours before serving

Raspberry Swirl Cheesecake Bars

Raspberry Swirl Cheesecake Bars

Crust

1 1/2 cups crushed chocolate wafer cookies
Pinch kosher salt
1 stick (1/2 cup) salted butter, melted

Filling

2 packages (8 ounces each) cream cheese, room temperature
3/4 cup sugar
2 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon pure almond extract
1/3 cup raspberry preserves
1/2 teaspoon fresh lemon juice



Preheat oven to 350°F. Lightly grease an 11 x 7 inch pan.
Stir together crushed cookies, salt and melted butter. Press into prepared pan. Bake for 10 minutes. Remove from oven and cool on a wire rack.

Beat cream cheese for 2-3 minutes until softened and fluffy. Add in sugar and beat until well combined. Beat in eggs and extracts on low speed until incorporated, scraping sides and bottom of bowl as necessary. Pour batter into pan. Use an offset spatula to spread evenly.

In a small bowl, stir preserves and lemon juice together until preserves have loosened. Place into a piping bag or freezer zip top bag. Snip corner pipe lines onto batter. Use a knife or offset spatula to swirl preserves lightly.

Bake the bars for 22-26 minutes, or until set. The bars will still jiggle a bit when pan is shaken, but should not be wet.
Cool on a wire cooling rack until cooled, then cover and transfer to refrigerator for at least one hour before cutting and serving.

homemade Mounds Bars and Almond Joy Bars

Mounds Bars and Almond Joy Bars

5 oz can sweetened condensed milk 
1 tsp vanilla extract 
2 cups powdered sugar 
14 oz package premium shredded flaked coconut
24 oz semi-sweet chocolate chips.

In a mixing bowl, blend the condensed milk and vanilla. Add the powdered sugar to the mixture a little bit at a time, stirring until smooth. Stir in the coconut; the mixture should be firm. Pat the mixture firmly into a greased 9X13X2 inch pan. Chill in the refrigerator until firm.

In a double boiler over hot water (not boiling), melt the chocolate, stirring often. (You may also use a microwave oven: place the chips in a bowl and heat for one minute on high, stir, then heat for 1 more minute).

Remove the coconut mixture from the refrigerator and cut into 1X2 inch bars. Set each coconut bar onto a fork and dip into the chocolate. Tap fork against the side of the pan or bowl to remove excess chocolate. Air dry at room temperature on waxed paper. This could take several hours, but chocolate sets best at cool room temperature (below 70 degrees). You may speed up the process by placing the bars in the refrigerator for about 30 minutes.

Variation:

Almond Joy

Add 1 cup dry roasted almonds to the list of ingredients. Substitute milk chocolate chips for semi-sweet chocolate. Place two almonds atop each bar before dipping in chocolate. Makes about 3 dozen bars.