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.

Peanut Cracker Dippers

For a little added crunch, sprinkle these treats with chopped peanuts before the chocolate sets. Peanut cracker dippers is a dessert destined for dinner guests and suitable for gift giving.

Ingredients

• 8 oz. chocolate-flavored cndy coating, cut into pieces
• 48 round buttery crackers
• ½ cup peanut butter

Procedure

1. Melt chocolate coating in medium saucepan over low heat, stirring constantly.
2. Using half of the crackes, spread 1 teaspoon peanut butter on each; top with another cracker.
3. Using tongs or 2 forks, dip each cookie into chocolate.
4. Place on wire rack over waxed paper.
5. Cool completely.

24 cookies peanut cracker dippers


For Microwave Directions:

Place chocolate coating in medium microwave safe bowl. Microwave on HIGH for 3 to 4 ½ minutes or until melted, stirring every minute. Continue as directed above

Tip: If desired, top peanut butter layer with raisins or coconut

Cashew Shortbread Round

Cashew shortbread round is a delicious cashews complement this rich shortbread round. They melt in your mouth. And we enjoy them at any time of the day or night, for snacks, for dessert.

1 ¼ cup All purpose or Unbleached flour
½ cup powdered sugar
¾ cup margarine or butter, softened
½ teaspoon vanilla
½ cup chopped unsalted or lightly salted cashews

Procedure

Heat oven to 325 F
Lightly spoon flour into measuring cup; level off.
In large bowl, combine flour, sugar, margarine and vanilla at low speed until dough forms.
Stir in cashews, with floured hands, press dough out to form 9 inch diameter on ungreased cookie sheet.
Bake at 325 F, for 20 to 28 minutes or until light golden brown.
Immediately cut into 1 ½ inch round; remove from cookie sheet.
3 dozen cashew shortbread round cookies

Almond Cookie Cakes

Almond cookie cakes is a moist, cake like cookies can be made with an egg substitute. If desired, for those individuals trying to reduce cholesterol intake.

1 cup sugar
1 cup margarine or butter, softened
2 eggs or 4 oz (1/2 cup) frozen cholesterol-free egg product, thawed
½ cup plain yogurt
2 teaspoons almond extract
2 ½ cups All Purpose or Unbleached Flour
½ teaspoon baking soda
½ teaspoon baking soda
½ teaspoon salt
¾ cup slivered almonds
Powdered sugar

Procedure

Heat oven to 350 F.
In large bowl, beat sugar and margarine until light and fluffy.
Add eggs, yogurt and almonde extract ; blend well.
(Mixture will look curdled.)
Lightly spoon flour into measuring cup; level off
Stir in flour, baking soda and salt; mix well.
Stir in almonds .
Drop by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
Bake at 350F. for 10 to 14 minutes or until edges are light golden brown.
Immediately remove from cookie sheets.
Cool, sprinkle with powdered sugar.
5 dozens almond cookie cakes cookies.

Oatmeal Raisin cookies

Oatmeal Raisin cookies are the cookies that have woven themselves into the tapestry of American life, the cookies that grandmothers offer from always- full cookie jars, that fill the house with tantalizing scents on chilly, every mouth watering bite of these crispy- chewy oatmeal cookies is full of good-tasting nuts and raisins.

¾ cup sugar
¼ cup firmly packed brown sugar
½ cup margarine or butter, softened
½ teaspoon vanilla
1 egg
¾ cup All Purpose or Unbleached Flour
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
1 ½ cups quick-cooking rolled oats
½ cup raisins
½ cup chopped nuts

Procedure

Heat oven to 375F
Grease cookie sheets
In large bowl, beat sugar, brown sugar and margarine until light and fluffy.
Add vanilla and egg; blend well
Lightly spoon flour into measuring cup; level off.
Stir in flour, baking soda, cinnamon and salt; mix well.
Stir in rolled oats, raisins and nuts.
Drop by rounded teaspoonfuls 2 inches apart onto greased cookie sheets
Bake at 375F. for 7 to 10 minutes or until edges are light golden brown.
Cool 1 minute; remove from cookie sheets.
3 ½ dozen oatmeal raisin cookies.

High Altitude – Above 3500 Feet: Increase flour to 1 cup. Bake as directed above.

Cinnamon and Sugar Crispies

This cinnamon and sugar crispies is great for dunking and snacking, and are energy packed to perk up drooping daughters, flagging father and sagging sons.

¾ cup sugar
¾ cup margarine or butter, softened
1 egg
2 cups All Purpose or Unbleached Flour
1 teaspoon cinnamon
2 tablespoons sugar
1 teaspoon cinnamon

Procedure

In large bowl, beat ¾ cup sugar and margarine until light and fluffy.
Add egg; blend well.
Lightly spoon flour into measuring cup; level off.
Stir in flour and 1 teaspoon cinnamon; mix well.
Cover with plastic wrap; refrigerate 30 minutes if necessary for easier handling.

Heat oven to 350 F.
In small bowl, combine 2 tablespoons sugar and 1 teaspoon cinnamon.
Shape dough into 1 ¼ inch balls; roll in sugar-cinnamon mixture.
Place 2 inches apart on ungreased cookie sheets.
Flatten with bottom of glass.
Bake at 350F for 10 to 12 minutes or until edges are light golden brown.
Immediately remove from cookie sheets.
31/2 to 4 dozen cinnamon and sugar crispies cookies.

Ban Bars

Bran adds flavor, nutrition and texture to these extra good, down home bars, it made with bran cereal and raisins, it’s a bit more nutritious.

1 cup sugar
½ cup margarine or butter, softened
¼ cup milk
1 teaspoon vanilla
2 eggs
1 cup All purpose or Unbleached flour
½ cup shreds of bran cereal
½ teaspoon baking soda
¼ teaspoon salt
¼ cup raisins
Powdered sugar

Procedure

Heat oven to 350F.
Grease 9 inch square pan.
In large bowl, beat sugar and margarine until light and fluffy.
Add milk, vanilla and eggs; blend well.
( Mixture will look curdled.)
Lightly spoon flour into measuring cup; level off
Stir in flour, bran cereal, baking soda and salt; mix well.
Spread in greased pan.
Sprinkle raisins evenly over surface.
Bake at 350F. for 23 to 33 minutes or until toothpick inserted in center comes out clean. Cool completely.
Sprinkle with powdered sugar.
Cut into bars.
25 ban bars.

Almond Autumn Leaves

These painted, leaf shaped sugar cookies bake to the rich colors of autumn। Leaf shaped cookie cutters are available in most kitchen specialty shops. Almond autumn leaves is a recipe that is so yummy, and unique recipe and easy to prepare.


1 cup sugar
1 cup margarine or butter, softened
3 tablespoons milk
1 teaspoon almond extract
1 egg, separated
3 cups All purpose or Unbleached flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon water
1 drop red food coloring
1 drop yellow food coloring
Sliced almonds, if desired

Procedure

In large bowl, combine sugar, margarine ,milk, almond extract and egg white; blend well
Lightly spoon flour into measuring cup; level off.
Stir in flour, baking powder and salt; mix well.
Cover with plastic wrap; refrigerate 1 hour for easier handling.
In small bowl, combine eggyolk and water; blend well.
Divide into 2 small bowls.
To one, stir in yellow food coloring; to the other, red food coloring

Heat oven to 400F.
On lightly floured surface, roll dough, ½ at a time, to 1/8 inch thickness.
Cut with floured leaf shape cookie cutter.
Place 1 inch apart on ungreased cookie sheets.
Brush half of cookies with red eggyolk mixture; brush remaining cookies with yellow egg yolk mixture.
Arrange almonds on cookies.
Bake at 400 F. for 5 to 9 minutes or until edges are light golden brown.
Immediately remove from cookie sheets.
4 ½ to 5 dozen almond autumn leaves.

Chocolate Cherry Bars

Can be made deliciously easy, chocolate cherry bars recipe just uses few ingredients in the preparation.

Bars
1 pkg. Devil’s food cake mix
21-oz. can cherry fruit pie filling
1 teaspoon almond extract
2 eggs, beaten

Frosting
1 cup sugar
5 tablespoons margarine or butter
⅓ cup milk
6-oz. pkg. (1 cup) semi-sweet chocolate chips

Procedure

Heat oven to 350F.
Grease and flour 15x10-inch jelly roll pan or 13x9-inch pan.
In large bowl, combine all bar ingredients; stir until well mixed.
Pour into prepared pan.
Bake at 350F in jelly roll pan for 20 to 30 minutes or in 13x9-inch pan for 25 to 30 minutes or until toothpick inserted in center comes out clean.
In small saucepan, combine sugar, margarine and milk.
Bring to a boil; boil 1 minute, stirring constantly.
Remove from heat; stir in chocolate chips until smooth.
Pour over warm bars.
Cool.
Cut into bars; garnish chocolate cherry bars as desired.

36 bars chocolate cherry bars

Caramel Layer Choco-Squares

Caramel layer choco-Squares is a recipe that the whole family will surely love because of a chocolate’s incredible flexibility and our craving for its flavor.

14-oz. pkg. vanilla caramels, unwrapped

⅓ cup evaporated milk

1 pkg. German chocolate cake mix

1 cup chopped nuts

½ cup margarine or butter, softened

2 tablespoons evaporated milk

6-oz. pkg. (1 cup) semi-sweet chocolate chips

Procedure

Heat oven to 350F.

In medium saucepan over low heat, combine caramels and ⅓ cup evaporated milk, stirring constantly until caramels are melted.

In large bowl, combine cake mix, nuts, margarine and 2 tablespoons evaporated milk.

Mix well.

Press half of dough into bottom of ungreased 13x9-inch pan; reserve remaining dough for topping.

Bake at 350F for 8 minutes.

Sprinkle chocolate chips evenly over partially baked crust.

Carefully spread caramel mixture over chocolate chips.

Crumble reserved dough over caramel mixture.

Return to oven and bake 15 to 18 minutes or until filling is set.

Cool completely; cut into squares.

36 bars caramel layer choco-squares