Mint Brownies Supreme

Mint brownies supreme is a recipe makes an ideal dessert for a Mexican or Italian meal. Everyone will rave about these fudge brownies.

Brownies
211/2-oz pkg. Fudge Brownie mix
½ cup water
½ cup oil
1 egg
½ teaspoon mint extract

Filling
½ cup margarine or butter, softened
3-oz. pkg. cream cheese, softened
2 ½ cups powdered sugar
3 tablespoons crème de menthe syrup
Green food coloring, if desired

Frosting
6-oz. pkg (1cup) semi sweet chocolate chips
1/3 cup margarine

Procedure

Heat oven to 350 F.
Grease bottom only of 13x9-inch pan.
In large bowl, combine all brownie ingredients; beat 50 strokes with spoon.
Spread in greased pan.
Bake at 350F. for 33 to 35 minutes or until brownies are set.
DO NOT OVERBAKE.
Cool completely.

In medium bowl, combine ½ cup margarine and cream cheese; beat until light and fluffy.
Add powdered sugar, crème de menthe syrup and green food coloring; beat until smooth.
Spread evenly over cooled bars

In small saucepan, melt chocolate and margarine over low heat until smooth, stirring constantly.
Remove from heat; cool 15 minutes.
Pour frosting evenly over mint filling.
Spread carefully to cover filling.
Refrigerate 1 hour before cutting. Cut into bars,
Garnish as desired. Store in refrigerator. 48 mint brownies supreme

Chocolate Waffles With Strawberries

Chocolate waffles with strawberries are best serve for a special day breakfast or as a shortcake like dessert. Using a heart-shaped waffle iron will make this recipe fit the occasion.

1 cup Hungry jack buttermilk pancake and waffle mix
¼ cup unsweetened coca
2/3 cup milk
2 tablespoons oil
1 egg
Whipped cream, sweetened
10-oz. pkg. frozen strawberries with syrup, thawed

Procedure

Heat waffle iron.
In medium bowl, combine pancake mix and cocoa; blend well.
Add milk, oil and egg; stir until all dry particles are moistened.
Bake in hot waffle iron until steaming stops.
Top with whipped cream; spoon strawberries over whipped cream
6 chocolate waffles with strawberries.

TIP: thawed strawberries with syrup can be pureed in blender or food processor to make syrup. If desired, fresh strawberries can be used as garnish.

Irish Coffee Brownies

Irish coffee brownies are a combination of coffee and whiskey flavors these scrumptious brownies. They are topped with a cream cheese frosting.

Brownies
1 teaspoon instant coffee
Granules or crystals
¼ cup water
21 ½-oz. pkg. Fudge brownie mix
½ cup oil
1 egg
¼ cup whiskey

Frosting
½ teaspoon instant coffee
Granules or crystals
1 tablespoon whiskey
2 cups powdered sugar
3-oz. pkg. cream cheese, softened
3 to 4 teaspoons milk

Procedure

Heat oven to 350F.
Grease bottom only of 13x9-inch pan.
In large bowl, combine 1 teaspoon instant coffee and water; stir until dissolved.
Add remaining brownie ingredients; stir 5o strokes with spoon.
Spread in greased pan.
Bake at 350 F. for 33 to 35 minutes or until set.
DO NOT OVERBAKE.
Cool completely.

In medium bowl, combine ½ teaspoon instant coffee and 1 tablespoon whiskey; stir until dissolved.
Add remaining frosting ingredients, adding enough milk until frosting is of desired spreading consistency; beat until light and fluffy.
Spread evenly over cooled bars.
Refrigerate until frosting is set.
Cut into bars. Store in refrigerator.
36 Irish coffee brownies bars.

Banana Split Brownie Dessert

Banana split brownie dessert is yummy brownie dessert aside from an all time favorite. Banana split is now made with brownie crust. What more could you want!

Ingredients

Brownies
21 ½-oz. pkg. Fudge Brownie mix
½ cup water
½ cup oil
2 eggs
Toppings
3 medium-sized ripe bananas, thinly sliced
½ gallon (8 cups) vanilla ice cream, softened
12 oz. jar strawberry ice cream topping
12 oz jar pineapple ice cream topping
Sweetened whipped cream, if desired
Chopped nuts, if desired
Maraschino cherries, if desired

Procedure

Heat oven to 350F.
Grease bottom only of 13x9 inch pan.
In large bowl, combine all brownie ingredients; beat 50 strokes with spoon.
Spread in greased pan.
Bake at 350F. for 33 to 35 minutes or until set. DO NOT OVERBAKE.
Cool completely.

Arrange sliced bananas over cooled brownies.
Spoon ice cream over bananas; gently spread to evenly cover bananas.
Cover; freeze until firm, about 8 hours or overnight.
To serve, let stand at room temperature about 15 minutes; cut into squares.
Spoon about 1 tablespoon each of strawberry and pineapple ice cream toppings over each serving.
Top each with whipped cream, chopped nuts and a cherry.
20 to 24 banana split brownie dessert servings.

Creamy Mocha Frozen Dessert

Keep this frozen dessert on hand for unexpected guests. For easier serving, allow it to thaw in the refrigerator for 15 to 20 minutes before cutting. Creamy mocha frozen dessert is a recipe that is so irresistible to the taste bud of every guests and your family members.

Ingredients

Crust
1 cup chocolate wafer cookie crumbs (about 18)
½ cup finely chopped pecans
¼ cup margarine or butter, melted

Filling
2 (8-oz.) pkg. cream cheese, softened
14-oz. can sweetened condensed milk (not evaporated)
½ cup chocolate-flavored syrup
2 teaspoons instant coffee granules or crystals
1 tablespoon water
8-oz. container frozen whipped topping, thawed
¼ cup chopped pecans

Procedure

In medium bowl, combine all crust ingredients; blend well.
Press firmly in bottom of 13x9-inch pan or 10-inch springform pan.

In large bowl, beat cream cheese until fluffy.
Beat in sweetened condensed milk and chocolate syrup until smooth.
In small bowl, combine instant coffee and water; stir until dissolved.
Stir into cream cheese mixture.
Fold in whipped topping; spoon into crust-lined pan.
Sprinkle evenly with ¼ cup pecans.
Freeze overnight or until firm.
16 creamy mocha frozen dessert servings.

Chocolate-Covered Marshmallows

Chocolate-covered marshmallow is a candy that kids will enjoy making these candy creations, for friends and family. It brings great flavor and drama, a chocolate that is tantalizing to the taste buds.

10-oz pkg. marshmallows (not miniature)
40 toothpicks
1 can Frosting supreme ready to spread chocolate fudge frosting
1 cup finely chopped peanuts

Procedure

Secure each marshmallow on toothpick.
In medium saucepan, warm frosting over low heat until softened but not runny.
Dip marshmallows in frosting to coat, wiping off excess on inside of pan.
Let dry slightly; dip bottom half of each marshmallow in peanuts.
Set peanut side down on waxed paper to set.
Remove toothpicks.
40 candy chocolate-covered marshmallows

Marble Peanut Bark

• 6 oz (1 cup) milk chocolate chips
• 6 oz ( 1 cup) vanilla milk chips or vanilla-flavored candy coating, cut into pieces
• ½ cup coarsely chopped salted peanuts

Procedure

1. Line 13x9-inch pan with foil
2. Melt milk chocolate chips in small saucepan over very low heat, stirring constantly until smooth.
3. Keep warm.
4. Melt vanilla milk chips n another small saucepan over low heat, stirring constantly; pour melted milk chocolate in foil-lined pan to evenly cover bottom.
5. Sprinkle with peanurs.
6. Pour melted vanilla milk chips over milk chocolate.
7. Swirl chocolates together using tip of table knife.
8. Refrigerate 1 hour or until firm.
9. Break into pieces.
10. Store in covered container in refrigerator.

14 ounces marble peanut bark


For Microwave Directions: In small microwave safe-bowl, microwave milk chocolate chips on MEDIUM for 2 ½ to 3 minutes, stirring once halfway through melting. Stir until smooth. In another small microwave-safe bowl, microwave vanilla milk chips on MEDIUM for 2 ½ to 3 minutes, stirring once halfway through melting. Stir until smooth. Continue as directed above.