Chocolate Mint Brownies

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Chocolate Mint Brownies

Apryl Larkin

(via melskitchencafe.com)

Ingredients:

BOTTOM LAYER (BROWNIE)

• 1 c. flour
• 1/2 tsp salt
• 1 c. sugar
• 4 large eggs, beaten
• 1/4 c. butter, melted
• 2 T. water
• 1 tsp vanilla extract
• 1 (16 oz) can chocolate syrup

MINT LAYER

• 2 c. powdered sugar
• 1/4 c. butter, melted
• 2 tbs milk
• 1/2 tsp peppermint extract
• 2 drops green food coloring

GLAZE

• 3/4 c. semi-sweet chocolate chips
• 3 tbs butter

Directions:

preheat oven to 350*

1. prepare bottom/brownie layer: combine flour and salt. stir with a whisk.

2. in another bowl: combine sugar, 1/4 c. melted butter, water, vanilla, eggs, and chocolate syrup. stir until smooth. add flour mixture, stirring until well blended (batter will be very thin). pour into 13 x 9 greased baking dish. Bake for 23 minutes or until toothpick inserted in center comes out with a few crumbs. cool completely in pan on a wire rack.

(NOTE: I used a brownie box mix for bottom layer)

3. prepare mint layer: combine powder sugar, 1/4 c. melted butter, milk, peppermint extract and food coloring in a medium bowl. beat with mixer until smooth. spread over cooled cake.

4. prepare glaze: combine chocolate chips and 3 tbs butter in medium microwave-safe bowl. microwave on HIGH for 1 minute or until melted, stirring every 30 seconds. once melted, let stand for 2 minutes. spread glaze evenly over mint layer. cover and refrigerate until ready to serve. cut into 20 squares.

Stained Glass Windows

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Stained Glass Windows

Heather Grace

Ingredients:

• 2 T. butter
• 6 oz chocolate chips
• 1 egg, beaten
• 1 c. chopped walnuts
• 3 cups colored miniature marshmallows
• powdered sugar for dusty
  

Directions:

1. Melt 2 T. Butter with 6 oz of choc. chips. then add egg.
2. Add chopped walnuts and colored miniature marshmallows to melted chocolate and stir until covered.
3. Divide into 2 and pour onto powdered sugar on wax paper. Roll up wax paper into 8 inch logs and place in freezer. Cut into slices and serve immediately

Chocolate Eclair Cake

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Chocolate Eclair Cake

(Mindy Baumann)

Ingredients:

• 1 c. flour
• 1 stick (1/2 c) butter or margarine, plus 2 tbs (divided)
• 1/4 tsp salt
• c. water
• 4 eggs
• 2 pkgs (3 oz) instant french vanilla or vanilla pudding
• 1 (8 oz) cream cheese (softened)
• 8 oz Cool Whip
• 3 oz. semi-sweet chocolate chips
• 1 c. powder sugar
• 3-4 tbs milk
  

Directions:

1. in a large saucepan, bring water and 1/2 stick of butter to a boil until butter is melted. remove from heat

2. add flour and salt. Beat until mixture forms a ball that leaves the sides of the saucepan; cool slightly.

3. add eggs (one at a time) stirring thoroughly after each addition. spread mixture into ungreased jelly roll pan. bake 400* for 35 minutes. remove from oven and pierce bubbles with fork while hot. cool completely.

4. while cake is cooling, mix pudding with milk; add softened cream cheese and beat together thoroughly. spread onto cooled cake crust.

5. spread cool whip over pudding layer.

6. melt chocolate chips and 2 tbs. of butter over low heat or in microwave. add powder sugar and milk (alternating wet and dry) until a thin glaze is formed. drizzle over whipped topping. refrigerate at least 1 hour. cut into squares and serve. store leftovers in fridge.

Orange Pineapple Cake

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Orange Pineapple Cake
Connie White

Ingredients:

• 11 ½ oz can mandarin oranges (don’t drain)
• 4 eggs
• ½ c vegetable oil
• 1 box of yellow cake mix (pudding in the mix, don’t follow directions on box)

Directions (cake): Preheat oven to 350. Grease 9x13 inch baking pan. Mix oranges, eggs, and vegetable oil in bowl; beat well. Add cake mix; stir until well mixed. Pour into pan and bake 30-35 minuets. Leave cake in pan to cool.

Frosting:
Ingredients:

• 20oz can crushed pineapple with juice
• 3oz instant pudding
• 8 oz whipped topping

Directions (frosting): Mix pineapple and pudding together. Fold in whipped topping. Spread on cooled cake in pan. Keep refrigerated until ready to serve.

Root Beer Ice Cream

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Root Beer Ice Cream

Anna Dennis

Ingredients:

• 2 c. whipping cream
• 2 c. whole milk
• 1 c. sugar
• 1 T (or a little less) root beer concentrate

Directions:

combine all ingredients. cover, refrigerate for 30 minutes. transfer to ice cream machine and follow machine instructions. takes approx 20 minutes.

dark chocolate frosting

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"Especially Dark" Chocolate Frosting

Brit Papa

Ingredients:

• 1 stick (1/2 cup) butter
• 1/2 cup Hershey's Special Dark cocoa
• 3 cups powdered sugar
• 1/3 cup milk

Directions:
Melt the butter. Stir in cocoa. Add powdered sugar alternately with milk, beating to spreading consistency.

Makes about 2 cups.

Mad Hatter Recipes

* * *

The Mad Hatter Un-Birthday party was a huge success. thanks to all who helped. Here are the recipes served that night.

(p.s. did anyone else love Anna as Alice? too cute)

Veggie Pizza
(Pampered Chef)
Ingredients:

• 1 can crescent rolls
• 1/2 c mayonnaise
• 1 (8 oz) pkg cream cheese, soft
• 1/2 pkg ranch dressing mix
• toppings: shredded cheese, tomatoes, olives, broccoli, green onion, matchstick carrots

Directions:

Spread a large pan with unrolled crescent rolls (from the can). Bake and cool according to directions. Mix 1/2 cup mayonnaise, 8 oz cream cheese, 1/2 package ranch dressing mix. Spread on crust. Top with shredded cheese, olives, tomatoes, broccoli, green onion---any other veggies you want. Chill. Cut into squares.

* * * * *

Pinwheels
Ingredients:

• 8-10 tortillas
• 1 (8 oz) pkg cream cheese, softened
• 1 (4 oz) can diced green chilies
• 1 (4 oz) can olives, diced
• your choice of deli meat (turkey, ham), thinly sliced

Directions:

mix cream cheese, green chilies and olives together. thinly spread filling over entire tortilla. arrange a few slices of meat. roll and wrap in suran wrap. chill for 1-2 hours. cut into 1 in. slices prior to serving.

***for the hummus wraps: prepare the same way just substitute hummus for the cream cheese/green chili filling. spread on spinach or sun-dried tomato tortilla. add your choice of veggies: matchstick carrots, red pepper, english cucumber (thinly sliced, pat dry with paper towel), etc.

* * * * *

Fruit Dip
(Amy Headlee)

Mix 1 (8 oz) tub of cool whip and 1 (4- 8 oz) strawberry yogurt. Chill and serve with your choice of fruit.

* * * * *

Summer Pasta Salad w/Citrus Herb Dressing

* * * * *

Cucumber Sandwiches

• Oreo Balls
• Homemade Oreos
• Cupcakes w/Chocolate Frosting
• Lemon cupcakes
• Mini Fruit Pizzas
• Candy and Cookie Dough cups
• Cookie Pops
• Mini Cheesecakes

(still need the recipes for the grape salad, Lime-Cilantro Salad, cinnamon brownie bites, mini chocolate pies, spinach dip and lemon blossoms)

thanks to all who helped!