I follow a friends cooking blog and this was one of her recipes. I tried it today for food group. It is DELICIOUS. Hopefully there will be some left for my family for dinner tonight :)
1 c. butter
2 c. sugar
2 eggs
1 c. sour cream
1/2 tsp. vanilla
2 c. flour
1 tsp. baking powder
1/8 tsp. salt
Filling:
1/3 c. flour
1/2 c. packed brown sugar
3 Tbs. melted butter
1 tsp. cinnamon
Preheat oven to 350 and grease 9x13 pan. In a large bowl cream together butter and white sugar until fluffy. Beat in the eggs one at a time and then stir in the sour cream and vanilla. Mix in flour, baking powder and salt. Spread 1/2 of batter in the prepared pan. Prepare filling: in a medium bowl mix flour, brown sugar, butter and cinnamon. Sprinkle cake batter with 1/2 the filling. Spread second half of batter over the filling and top with remaining filling. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean.
Wednesday, September 22, 2010
Friday, June 25, 2010
Chicken Salad
3 Chicken breasts shredded
2 pk ramen noodles crushed
1 bunch grapes halved
6 T. Sesame seeds
1 head cabbage
1 small pk almonds
Mix and coat with dressing
Dressing
2/3 C. oil
1 tsp salt
3 T sugar
1/2 t. pepper
4 T vinegar
ramen flavor packs
Mix and pour over salad
Really yummy even the next day when the noodles are soft.
2 pk ramen noodles crushed
1 bunch grapes halved
6 T. Sesame seeds
1 head cabbage
1 small pk almonds
Mix and coat with dressing
Dressing
2/3 C. oil
1 tsp salt
3 T sugar
1/2 t. pepper
4 T vinegar
ramen flavor packs
Mix and pour over salad
Really yummy even the next day when the noodles are soft.
Thursday, June 24, 2010
French Toast Cupcakes with Maple Buttercream Frosting
French Toast Cupcakes:
1 box white cake mix
3 eggs
1 cup half and half
1 teaspoon vanilla extract
1 teaspoon nutmeg
1 teaspoon cinnamon
Maple Buttercream Frosting
1/2 lb. bacon slices, cooked until crispy, cut into 2" strips
Mix together cake mix, eggs, half and half, vanilla and spices. Beat batter until well combines. Do not over mix.
Scoop batter into paper liners filling ¾ full. Batter will be thick. Bake at 350 degrees for 12-15 minutes, or until cupcakes are slightly golden around the edge. Remove cupcakes from the oven and cool completely. Frost with maple buttercream frosting. Top with 2 small strips of bacon.
Maple Buttercream Frosting:
1 ½ teaspoons maple flavoring
2 sticks butter
3 tablespoons cream
1 lb. Powdered sugar
In a large mixer, add maple flavoring, butter and cream, beating on medium until smooth. Stop mixer and add ½ of the powdered sugar. Starting mixer on low speed, until powdered sugar is incorporated. Stop mixer and add remaining powdered sugar until desired texture. You may add more cream if needed, 1 tablespoon at a time. Frost cooled cupcakes.
1 box white cake mix
3 eggs
1 cup half and half
1 teaspoon vanilla extract
1 teaspoon nutmeg
1 teaspoon cinnamon
Maple Buttercream Frosting
1/2 lb. bacon slices, cooked until crispy, cut into 2" strips
Mix together cake mix, eggs, half and half, vanilla and spices. Beat batter until well combines. Do not over mix.
Scoop batter into paper liners filling ¾ full. Batter will be thick. Bake at 350 degrees for 12-15 minutes, or until cupcakes are slightly golden around the edge. Remove cupcakes from the oven and cool completely. Frost with maple buttercream frosting. Top with 2 small strips of bacon.
Maple Buttercream Frosting:
1 ½ teaspoons maple flavoring
2 sticks butter
3 tablespoons cream
1 lb. Powdered sugar
In a large mixer, add maple flavoring, butter and cream, beating on medium until smooth. Stop mixer and add ½ of the powdered sugar. Starting mixer on low speed, until powdered sugar is incorporated. Stop mixer and add remaining powdered sugar until desired texture. You may add more cream if needed, 1 tablespoon at a time. Frost cooled cupcakes.
Wednesday, April 7, 2010
Lemon Cookies and Glaze
These melt in your mouth and are so yummy!!!
2 cups butter (room temperature)
2/3 cup powdered sugar (I added an additional 1/2 to 2/3 cups more powdered sugar at the end)
1 tsp grated lemon zest
1/2 tsp vanilla
1 3/4 cups flour
1 1/2 cups cornstarch (yep, it's really that much!)
Preheat oven to 350*. Beat butter until creamy, and then add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and cornstarch and beat until well combined. Do NOT refrigerate.
Roll by hand (it's kind of sticky) into 1-inch balls, placing cookies about an inch apart. Bake 15 minutes on ungreased cookie sheet until bottom edges are light brown. Cool on wire racks before frosting with "lemon glaze." Makes about 5 dozen small delicate cookies.
Lemon Glaze
4 tablespoons butter
3/4 tsp. grated lemon zest
1/4 to 1/3 cup lemon juice (get juice from lemons before zesting)
2 1/2 cups powdered sugar
Combine butter, zest, juice, and sugar. Stir until well mixed. Place a piece of wax paper beneath the wire racks where the cookies have been cooling and drizzle glaze over cookies.
2 cups butter (room temperature)
2/3 cup powdered sugar (I added an additional 1/2 to 2/3 cups more powdered sugar at the end)
1 tsp grated lemon zest
1/2 tsp vanilla
1 3/4 cups flour
1 1/2 cups cornstarch (yep, it's really that much!)
Preheat oven to 350*. Beat butter until creamy, and then add powdered sugar and mix until light and fluffy. Add lemon zest and vanilla. Beat well. Add flour and cornstarch and beat until well combined. Do NOT refrigerate.
Roll by hand (it's kind of sticky) into 1-inch balls, placing cookies about an inch apart. Bake 15 minutes on ungreased cookie sheet until bottom edges are light brown. Cool on wire racks before frosting with "lemon glaze." Makes about 5 dozen small delicate cookies.
Lemon Glaze
4 tablespoons butter
3/4 tsp. grated lemon zest
1/4 to 1/3 cup lemon juice (get juice from lemons before zesting)
2 1/2 cups powdered sugar
Combine butter, zest, juice, and sugar. Stir until well mixed. Place a piece of wax paper beneath the wire racks where the cookies have been cooling and drizzle glaze over cookies.
Sunday, August 23, 2009
Soft Chocolate Chip Cookies
These are the best chocolate chip cookies ever! This is Kelly Ann's recipe - I remember visiting her at college and she had made these - yum!
3/4 cup shortening
3/4 cup butter
3/4 cup sugar
1 1/2 cups Brown Sugar
3 eggs
2 tsp. vanilla
1 tsp. soda
1 tsp. salt
1 (3 oz.) box instant vanilla pudding mix
4 cups flour
1 cup chocolate chips
1 cup chopped nuts or coconut (optional)
Cream butter, shortening, and sugars together. Add eggs, beating well. Sift dry ingredients together. Add to creamed mixture. Fold in chocolate chips and nuts. Bake at 350* for 8 minutes. Yield: 5 dozen
3/4 cup shortening
3/4 cup butter
3/4 cup sugar
1 1/2 cups Brown Sugar
3 eggs
2 tsp. vanilla
1 tsp. soda
1 tsp. salt
1 (3 oz.) box instant vanilla pudding mix
4 cups flour
1 cup chocolate chips
1 cup chopped nuts or coconut (optional)
Cream butter, shortening, and sugars together. Add eggs, beating well. Sift dry ingredients together. Add to creamed mixture. Fold in chocolate chips and nuts. Bake at 350* for 8 minutes. Yield: 5 dozen
Wednesday, June 24, 2009
Quick to prepare crockpot bbq chicken
4-6 chicken breasts (can be frozen)
1 bottle of bbq sauce (although I didn't use the whole bottle; more like 1/2 or 2/3 depending on how much chicken to slather up, you decide)
1 can pineapple crushed or cubed (I actually used half a can of slices and cubed it myself and added a dash or two of the juice)
Put all that into a crockpot on high for 4 hours or low for 8 hours.
Serve chicken over rice with some of the sauce. Don't forget a side of veggies and some rolls for a complete dinner.
Start dinner by 1pm and you too can have a happy family by evening time!
1 bottle of bbq sauce (although I didn't use the whole bottle; more like 1/2 or 2/3 depending on how much chicken to slather up, you decide)
1 can pineapple crushed or cubed (I actually used half a can of slices and cubed it myself and added a dash or two of the juice)
Put all that into a crockpot on high for 4 hours or low for 8 hours.
Serve chicken over rice with some of the sauce. Don't forget a side of veggies and some rolls for a complete dinner.
Start dinner by 1pm and you too can have a happy family by evening time!
Thursday, May 14, 2009
Strawberry French Toast Casserole
1 loaf (20 oz) bread, cubed
1 package (8 oz) cream cheese, cubed
1 cup sliced fresh strawberries
1/3 cup powdered sugar
12 eggs, beaten
2 cups milk
1 tsp vanilla
1/3 cup maple syrup
Place half the bread cubes in a greased 9 x 13” pan. Layer cream cheese cubes evenly over bread. Sprinkle strawberries over top, and then the powdered sugar. Cover with remaining bread cubes. In a large bowl, whisk eggs, milk, vanilla, & syrup. Drizzle egg mixture evenly over bread. Cover & refrigerate 2 hours or overnight.
Preheat oven to 350*. Cover and bake 30 minutes. Uncover and bake 25-30 minutes more, or until center is firm & top is golden brown. Serve with strawberry syrup (recipe below), and maple syrup if desired.
1 package (8 oz) cream cheese, cubed
1 cup sliced fresh strawberries
1/3 cup powdered sugar
12 eggs, beaten
2 cups milk
1 tsp vanilla
1/3 cup maple syrup
Place half the bread cubes in a greased 9 x 13” pan. Layer cream cheese cubes evenly over bread. Sprinkle strawberries over top, and then the powdered sugar. Cover with remaining bread cubes. In a large bowl, whisk eggs, milk, vanilla, & syrup. Drizzle egg mixture evenly over bread. Cover & refrigerate 2 hours or overnight.
Preheat oven to 350*. Cover and bake 30 minutes. Uncover and bake 25-30 minutes more, or until center is firm & top is golden brown. Serve with strawberry syrup (recipe below), and maple syrup if desired.
Strawberry Syrup
2 cups sugar
2 cups water
2 T. butter or margarine
¼ c. cornstarch
2 cups mashed strawberries
Combine sugar, cornstarch, & water. Bring to a boil, reduce heat, and stir/cook until thick. Add strawberries and cook over medium heat for 10 minutes. Add butter. Makes 4 cups.
2 cups water
2 T. butter or margarine
¼ c. cornstarch
2 cups mashed strawberries
Combine sugar, cornstarch, & water. Bring to a boil, reduce heat, and stir/cook until thick. Add strawberries and cook over medium heat for 10 minutes. Add butter. Makes 4 cups.
Saturday, April 4, 2009
Chow Mein Noodle Easter Nests.
4 cups chow mein noodles
1/2 cup light corn syrup
1/2 cup sugar
3/4 cup peanut butter
36 jelly beans
Directions
1Break chow mein noodles into small pieces; set aside in large mixing bowl.
2Combine sugar and corn syrup in large saucepan.
3Cook on medium heat until the sugar is melted and there are bubbles at the edge of the pan.
4Add peanut butter and stir until smooth.
5Pour peanut butter mixture over crunched up noodles; toss until completely coated.
6Let cool slightly to avoid burns.
7Butter hands lightly and use approx 1/4 c.
8mixture to form a compact ball.
9Make indention in the middle of each ball to resemble a bird's nest.
10Place on waxed paper and let cool completely.
11Place 2-3 jelly beans inside each nest.
12Serve on a bed of green-tinted coconut for extra festive look.
1/2 cup light corn syrup
1/2 cup sugar
3/4 cup peanut butter
36 jelly beans
Directions
1Break chow mein noodles into small pieces; set aside in large mixing bowl.
2Combine sugar and corn syrup in large saucepan.
3Cook on medium heat until the sugar is melted and there are bubbles at the edge of the pan.
4Add peanut butter and stir until smooth.
5Pour peanut butter mixture over crunched up noodles; toss until completely coated.
6Let cool slightly to avoid burns.
7Butter hands lightly and use approx 1/4 c.
8mixture to form a compact ball.
9Make indention in the middle of each ball to resemble a bird's nest.
10Place on waxed paper and let cool completely.
11Place 2-3 jelly beans inside each nest.
12Serve on a bed of green-tinted coconut for extra festive look.
Friday, March 6, 2009
Sausage Fettuccini
1 lb. ground Italian sausage
1 to 2 cloves garlic, chopped
1 onion, chopped
2 T. all-purpose four
1-1/2 to 2 c. half-and-half
2 to 3 T. grated Parmesan cheese
salt and pepper to taste
8 oz. pkg. fettuccini, cooked
Brown sausage, garlic and onion; whisk in flour, half-and-half, Parmesan cheese, salt and pepper. Heat thoroughly without boiling. Spoon over fettuccini. Serves 4.
1 to 2 cloves garlic, chopped
1 onion, chopped
2 T. all-purpose four
1-1/2 to 2 c. half-and-half
2 to 3 T. grated Parmesan cheese
salt and pepper to taste
8 oz. pkg. fettuccini, cooked
Brown sausage, garlic and onion; whisk in flour, half-and-half, Parmesan cheese, salt and pepper. Heat thoroughly without boiling. Spoon over fettuccini. Serves 4.
Friday, February 13, 2009
Wild Rice Soup
This is great for a cold winter day. It's super yummy and different from your typical soup.
1 (6 oz) pkg. Wild Rice (I think I used Uncle Ben's, which you can find next to the Rice-a-Roni's and things)
1 c. finely chopped onion
1 tsp. salt
1 tsp. dried chervil (which I didn't have, so I just left it out)
1 tsp. or more curry powder (I like curry, so I added more for a stronger flavor)
1/2 tsp. dried mustard
1/2 tsp. pepper
1/4 c. butter, melted
1 (8 oz) pkg. sliced fresh mushrooms (which I avoided since I don't like them. You can leave them out or put them in for the flavor, then take them out later. I like the flavor, just hate the sliminess)
1/2 c. thinly sliced celery
1/2 c. flour
6 c. chicken broth
2 c. half and half
Cook wild rice according to package directions. Meanwhile, cook onion and next 5 ingredients in butter in a large Dutch oven (or wok) over medium-high heat, stirring constantly, until onion is tender.
Add mushrooms and celery; cook, stirring constantly, until mushrooms are tender. Reduce heat to low. Add flour, stirring until blended. Cook 1 minute, stirring constantly.
Gradually add chicken broth; cook over medium heat, stirring constantly, until slightly thickened.
Stir in cooked rice, half-and-half and cook until thoroughly heated. Yield: 12 cups
1 (6 oz) pkg. Wild Rice (I think I used Uncle Ben's, which you can find next to the Rice-a-Roni's and things)
1 c. finely chopped onion
1 tsp. salt
1 tsp. dried chervil (which I didn't have, so I just left it out)
1 tsp. or more curry powder (I like curry, so I added more for a stronger flavor)
1/2 tsp. dried mustard
1/2 tsp. pepper
1/4 c. butter, melted
1 (8 oz) pkg. sliced fresh mushrooms (which I avoided since I don't like them. You can leave them out or put them in for the flavor, then take them out later. I like the flavor, just hate the sliminess)
1/2 c. thinly sliced celery
1/2 c. flour
6 c. chicken broth
2 c. half and half
Cook wild rice according to package directions. Meanwhile, cook onion and next 5 ingredients in butter in a large Dutch oven (or wok) over medium-high heat, stirring constantly, until onion is tender.
Add mushrooms and celery; cook, stirring constantly, until mushrooms are tender. Reduce heat to low. Add flour, stirring until blended. Cook 1 minute, stirring constantly.
Gradually add chicken broth; cook over medium heat, stirring constantly, until slightly thickened.
Stir in cooked rice, half-and-half and cook until thoroughly heated. Yield: 12 cups
Monday, December 29, 2008
Meg's Stir Fry
I have hesitated to put this recipe on, although it is really good, because when I come up with my own recipes the measurements are, at best, very vague. Hopefully, I can give you a good enough idea to recreate what I make. :-)
Stew meat (or any meat you can cut into half-inch cubes) I use elk or deer most of the time, sometimes beef. I use about a half-pound of meat, but you can use as much or as little as you like.
1 bag frozen vegetables -- I've used many different varieties, our favorite is GV Deluxe Stir Fry, I've also tried adding my own mix of veggies, but the frozen bags are much easier.
Sauce:
2 c. beef broth
2 T. cornstarch
1/2 c. soy sauce
Cut the meat into half-inch cubes and fry in a large skillet. Add the veggies, heat until warm
Meanwhile, mix broth, soy sauce and cornstarch. When the veggies are heated add the sauce to the meat and veggies. Bring to a boil and let thicken.
Serve over rice.
Stew meat (or any meat you can cut into half-inch cubes) I use elk or deer most of the time, sometimes beef. I use about a half-pound of meat, but you can use as much or as little as you like.
1 bag frozen vegetables -- I've used many different varieties, our favorite is GV Deluxe Stir Fry, I've also tried adding my own mix of veggies, but the frozen bags are much easier.
Sauce:
2 c. beef broth
2 T. cornstarch
1/2 c. soy sauce
Cut the meat into half-inch cubes and fry in a large skillet. Add the veggies, heat until warm
Meanwhile, mix broth, soy sauce and cornstarch. When the veggies are heated add the sauce to the meat and veggies. Bring to a boil and let thicken.
Serve over rice.
Tuesday, December 2, 2008
Sweet & Spicy Glazed Steaks
I officialy have the most awesome husband ever. Last night he surprised me with dinner! He made Sweet & Spicy Glazed Steaks, a recipe he found himself. It was YUMMY, and I asked for the recipe so I could put it on here.
1/2 cup chunky salsa
1/4 cup ketchup
2 Tbsp packed brown sugar
1 Tbsp Dijon-style mustard
Steaks
Combine all ingredients in medium bowl. Reserve 1/2 cup; brush remaining on steaks during last 5 minutes of grilling (or broiling). Serve with reserved sauce. Makes about 3/4 cup.
1/2 cup chunky salsa
1/4 cup ketchup
2 Tbsp packed brown sugar
1 Tbsp Dijon-style mustard
Steaks
Combine all ingredients in medium bowl. Reserve 1/2 cup; brush remaining on steaks during last 5 minutes of grilling (or broiling). Serve with reserved sauce. Makes about 3/4 cup.
Saturday, November 15, 2008
Christmas Recipes
Last year mom e-mailed my this link to all these fun recipes for Christmas. It is a fun site and I thought I would share. Christmas Cookies!! There are other recipe ideas on here such as Christmas candy, pies, cakes etc. that look fun too. Happy Cooking!! Let us know if you try one and you LOVE it.
Sunday, October 26, 2008
Country-Time Green Beans
2 cans green beans, drained
3/4 T. butter
3/4 T. all-purpose flour
3/4 t. sugar
1/3 c. chicken broth, warmed
3/4 t. cider vinegar
pepper to taste
3 slices bacon, crisply cooked and crumbled (or bacon bits)
Melt butter in a 12" skillet; whisk flour until smooth. In a small bowl, combine sugar and broth together; add to flour mixture. Bring to a boil; stir for one minute. Reduce heat; mix in vinegar without boiling. Season with pepper; add green beans and bacon, heating until warmed. Serves 6.
3/4 T. butter
3/4 T. all-purpose flour
3/4 t. sugar
1/3 c. chicken broth, warmed
3/4 t. cider vinegar
pepper to taste
3 slices bacon, crisply cooked and crumbled (or bacon bits)
Melt butter in a 12" skillet; whisk flour until smooth. In a small bowl, combine sugar and broth together; add to flour mixture. Bring to a boil; stir for one minute. Reduce heat; mix in vinegar without boiling. Season with pepper; add green beans and bacon, heating until warmed. Serves 6.
Chicken & Noodles
8-oz. pkg. medium egg noodles, cooked
3 10-3/4 oz. cans cream of chicken soup
16 oz. can chicken broth
6-1/2 oz. can chicken
Combine ingredients in a large saucepan; heat until hot and mixture reaches desired consistency. Makes 4 to 6 servings.
Note: There are endless possibilities with Chicken & Noodles! Add whatever veggies are handy or sprinkle with cheese for a twist!
3 10-3/4 oz. cans cream of chicken soup
16 oz. can chicken broth
6-1/2 oz. can chicken
Combine ingredients in a large saucepan; heat until hot and mixture reaches desired consistency. Makes 4 to 6 servings.
Note: There are endless possibilities with Chicken & Noodles! Add whatever veggies are handy or sprinkle with cheese for a twist!
Tuesday, October 21, 2008
Cookie Dough Truffles
Attention all Cookie Dough Lovers! The filling of these truffles tastes like genuine chocolate chip cookie dough! (And it has no eggs!) I am SO excited to have found this. I even made some without the chocolate chips for my hubby, the chocolate-hater who loves Cookie Dough. And this recipe is EASY!!! I know Christmas is a ways off yet, but these are definitely going on my treat trays this year.
Recipe:
1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 oz.) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1-1/2 pounds semisweet chocolate candy coating, chopped
In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.
In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in coating; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen
Tuesday, August 26, 2008
Zucchini Cake
With Meg's brownie recipe with Zucchini I thought, that maybe you all would like this recipe too. It is actually Amanda's, or my mom's. It is really good.
3 1/2 cup shredded zucchini (Packed) Don't peel.
2 cups flour
1 tsp. salt
1 1/4 cup sugar
1/3 cup cocoa + 1 TBS
1 1/2 tsp. soda
2 tsp. vanilla
1/2 cup oil
2 eggs
Mix wet ingredients with zucchini. Sift dry ingredients together and mix into wet ingredients. Pour into oiled 9 x 13 pan. Bake 35 minutes at 350 degrees.
Icing
3 oz. cream cheese, softened a little
3/4 stick of margarine, softened a little
1 1/2 cup powdered sugar
1 TBS cream
1 tsp. vanilla
Mix all together.
3 1/2 cup shredded zucchini (Packed) Don't peel.
2 cups flour
1 tsp. salt
1 1/4 cup sugar
1/3 cup cocoa + 1 TBS
1 1/2 tsp. soda
2 tsp. vanilla
1/2 cup oil
2 eggs
Mix wet ingredients with zucchini. Sift dry ingredients together and mix into wet ingredients. Pour into oiled 9 x 13 pan. Bake 35 minutes at 350 degrees.
Icing
3 oz. cream cheese, softened a little
3/4 stick of margarine, softened a little
1 1/2 cup powdered sugar
1 TBS cream
1 tsp. vanilla
Mix all together.
Zucchini Brownies
Mix together:
1 1/4 c sugar
1/4 c cocoa
1 t salt
1/2 t soda
2 t vanilla
2 c grated zucchini
1/2 c vegetable oil
Add 2 c flour
Put into greased and floured 9"x13" pan or 2 layer pans
Bake at 350 for 25 min or until toothpick comes out clean
1 1/4 c sugar
1/4 c cocoa
1 t salt
1/2 t soda
2 t vanilla
2 c grated zucchini
1/2 c vegetable oil
Add 2 c flour
Put into greased and floured 9"x13" pan or 2 layer pans
Bake at 350 for 25 min or until toothpick comes out clean
Monday, August 11, 2008
Mint Sundae Brownies
This recipe is super easy and so delicious. I made it one day and took to my brother for his birthday and he loved it and mentioned it often. When one receives a compliment from Matt, you know it's got to be worth it:) So I made it again last night for a family dinner we had (Matt's request)and it was a hit, both with adults and with kids. So here you go!
1 pkg fudge brownie mix (9x13 pan size)
3/4 c. chopped almonds (or pecans, or whatever nut you prefer, really)
Mix brownie according to directions, add nuts. Pour into a greased 9x13" pan and bake at 325 degrees for about 25 minutes (or until done). Let cool.
1 (14oz.) can sweetened condensed milk
2 teaspoons peppermint extract (I like it minty, but you can add less if you want)
4 drops green food coloring (to make it pretty, but you don't have to)
2 cups heavy whipping cream, whipped or an 8 oz tub of cool whip
1/2 cup miniature chocolate chips
Combine the milk, extract and food coloring in a large bowl. Fold in whipped cream and chocolate chips. Spread over brownies. Cover and freeze for SEVERAL hours.
Hot fudge sauce
chopped peanuts (again, whatever nut you prefer)
Drizzle dessert with the hot fudge (warmed)and sprinkle with nuts and enjoy.
*Making this on a hot afternoon I realized just how quickly it melts, so try to cut and eat while it's still mostly frozen. It takes good melted, but is so much more satisfying frozen. Yum.
1 pkg fudge brownie mix (9x13 pan size)
3/4 c. chopped almonds (or pecans, or whatever nut you prefer, really)
Mix brownie according to directions, add nuts. Pour into a greased 9x13" pan and bake at 325 degrees for about 25 minutes (or until done). Let cool.
1 (14oz.) can sweetened condensed milk
2 teaspoons peppermint extract (I like it minty, but you can add less if you want)
4 drops green food coloring (to make it pretty, but you don't have to)
2 cups heavy whipping cream, whipped or an 8 oz tub of cool whip
1/2 cup miniature chocolate chips
Combine the milk, extract and food coloring in a large bowl. Fold in whipped cream and chocolate chips. Spread over brownies. Cover and freeze for SEVERAL hours.
Hot fudge sauce
chopped peanuts (again, whatever nut you prefer)
Drizzle dessert with the hot fudge (warmed)and sprinkle with nuts and enjoy.
*Making this on a hot afternoon I realized just how quickly it melts, so try to cut and eat while it's still mostly frozen. It takes good melted, but is so much more satisfying frozen. Yum.
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