MINT BROWNIES

See end of this post for quick mint brownie suggestion.

I did a taste test around the neighborhood, and all but one said "they are to die for!" The one felt the peppermint was too strong. All others thought it was just right. So, if you like just a light peppermint flavor, try using half the amount of flavoring. Note: BUTTER makes it better!

FIRST LAYER*: (You can make this a day ahead.)

1. Melt together:

     1 square (1/4 lb.) BUTTER or margarine

     2 squares (2 oz.) baking chocolate – unsweetened

2. Combine in mixing bowl:

     1 cups sugar

     2 eggs

     1 scant cups flour

     1 cups walnuts – chopped (optional)

3. Add butter/chocolate to the mixing bowl mixture 

    and mix thoroughly.

4. Spread batter in 9x13 pan lined with parchment paper on 
    the bottom only.

5. Bake at 350^o F for 20-25 minutes (toothpick should come

    out not quite clean, but the batter should not be runny.)

6. Cool thoroughly in pan then chill at least one hour

    in refrigerator.

*A brownie mix can be used, if preferred. Use a dark chocolate mix, OR use standard chocolate brownie mix and 2 Tbsp. cocoa powder plus an extra Tbsp. of water. Having said that, this is the BEST brownie recipe I have ever found!

For quarter sheet pan (18 x 13), double the brownie recipe, or use two brownie mixes, and bake about 20-23 minutes. Check with toothpick – should come out almost clean.

SECOND LAYER:

Mix together then beat on high a minute or two:

     3/4 cup BUTTER or margarine

     3/4 tsp. Peppermint extract

     1 Tbsp. evaporated milk (more or less)

     3 cups powdered sugar

     3 drops green liquid food coloring (more or less) 

       or a small dab of paste coloring

Spread on cooled brownies to about 1/2”-3/4” thick – use all the frosting.

Chill 2 hours.

NOTE:  If you don't have evaporated milk, you can use half milk and half whipping cream.  If you have no immediate uses for the leftover evaporated milk, freeze it in ice cube trays, then remove just what you need for your next recipe.

For quarter-sheet pan, use 1 cup butter, 1 tsp. Peppermint, about 2 Tbsp. evaporated milk,   4 cups powdered sugar, 4 drops food coloring.

THIRD LAYER:

Melt together:

     1/2 cup (1 stick) BUTTER or margarine

     12 oz. Chocolate chips (I prefer Nestle's semi-sweet)

Spread over top of frosting layer.

Chill until top layer is set.

NOTE: Let brownies sit outside the refrigerator for at least a half hour before cutting. Chilled brownies are harder to cut. You can then refrigerate them again, if you wish.

DECORATING TIPS:

A. Save out about 1/2 cup of the mint frosting and add a little milk to make it thinner. OR make new frosting: About 1/2 cup powdered sugar,1/2 tsp. butter, a drop of food coloring, and enough milk to make it a little runny. Put in plastic sandwich bag. Cut tiny hole in bottom corner of bag. Squeeze to drizzle rapidly across top of uncut brownies. Let it set. (See picture on left.)

B. Put a dollop of chocolate frosting on the top of each brownie square after cutting. Place an Andie's Mint at about a 45 degree angle on top of the frosting. (See picture on right.)

C. Drizzle with Cream Cheese Frosting:  - I have not tried this,
but it looks like a good recipe. (from Cooks.com)

     3 oz. (small package) cream cheese, softened

     1 cup confectioners sugar

     1 tsp. Milk

     Food coloring, if desired.

D. Use different colors of food coloring for frosting and drizzle – maybe pink for Valentines day, green for St. Patrick's, pale orange for Halloween, etc. Pastel colors are best – more appetizing.

E. Cut into squares and place on tray. Refrigerate. Serve cold. YUM!

Don't have time or want to do a quicker method, try this:

1. Omit third layer
2. Spread mint frosting onto brownies.
3. Drizzle with chocolate frosting (about 1/2 tsp. softened butter,1/2 cup powdered sugar, cocoa powder - enough to make a good brown color, milk to thin frosting.) 
Frosting should be a little runny.  Place into ziploc bag and cut a small hole in one corner. Pipe frosting onto mint frosting.

OR: 
Cut brownies into squares.  
Pipe mint frosting onto each brownie.
Chop Andie's Mints into small pieces.
Sprinkle over mint frosting.

PARMESAN CHICKEN

I found this on Facebook from a friend, who got it from another friend....







 Combine:
        1/2 cup grated Parmesan cheese
        1 cup Greek yogurt - plain
        1 tsp. garlic powder
        1 1/2 tsp. seasoning salt
        1/4-1/2 tsp. pepper

Lay 4 Chicken breast halves (boneless, skinless), OR about 12-15 chicken tenders in lightly greased pan.

Spread Parmesan mixture over top.
Bake at 375^o F for about 35- 45 minutes (may take less time for the chicken tenders.) 


DO NOT OVER BAKE or chicken will be dry. 

PEANUT BUTTER BARS from KRAFT

This came via Facebook from my niece's daughter-in-law, Kristine.  They are easy and quick to make.

Yield: about 24 squares

Line 9x13 pan with foil, with ends of foil extending over sides of pan.

Melt: 1/2 cup butter or margarine (I prefer butter) in large microwaveable bowl on HIGH for about 45 seconds.

Add and mix well:

        2 cups powdered sugar

        1 1/2 cups graham cracker crumbs 
                     (about 1 packet of crackers: 10 crackers)

        1 cup Peanut Butter – creamy or chunky (I prefer chunky)

Spread mixture into prepared pan.

Cover with:

        1 ½ pkg. BAKER'S Semi-Sweet Chocolate* (12 squares) melted.**

Refrigerate until chocolate is set – about one hour.

Lift bars from the pan with the foil.

Cut into squares.

*Semi-sweet chocolate chips can be used, but I found the Baker's semi-sweet chocolate had a better flavor. Make sure it is SEMI-SWEET, not unsweetened!

**Easy melt method: place chocolate squares in microwaveable bowl and microwave on high about 30 seconds. Stir, then heat for another 30 seconds. May need to do this for another 30 seconds, but don't overcook – just melt.

 

Spread chocolate over peanut butter mixture

 Cut into squares

RUTH'S ORANGE ROLLS

This is my friend, Ruth Jack's recipe. Very yummy!    

Yield:  about 24 rolls

1 cup scalded milk
1/2 cup warm water
1 Tbsp. yeast
1/3 cup sugar
5 Tbsp. shortening or butter or oil (I use half oil and half butter)
1  tsp. salt
2 eggs
4-5 cups flour

Filling:
Mix together:

     Zest of one orange
     3/4 cup sugar
     1 cube softened butter

1. Proof yeast with water and 1 teas of the sugar. 
2. Let rise 15 min while milk cools. 
3. Add salt to flour. 
4. Mix all wet ingredients with dry ingredients. 
5. Add enough flour so dough forms into a tacky ball. 
6. Oil bowl and coat dough with oil. 
7. Cover.  Let rise until double. 
8. Roll out thinly – about 1/4"-1/2” - and cover with filling. 
9. Roll up in jellyroll style.
10. Slice at about 1"-1 1/2" thickness, and put onto cookie sheet.  
11. Bake 400 for 12-15 min. 

SUMMER SQUASH SKILLET MEAL

Brown on medium heat in fry pan,  then remove from pan:
     1 cup thinly sliced Polska Keilbasa  
    
Using the same pan, brown for 1-2 minutes:
     1 1/2 cups diced or thinly sliced crookneck 
      summer squash (scoop out seeds from large end)

Add and saute 2-3 minutes (use pan spray if needed):
     1/2 cup chopped green onions
     1 cup chopped bell peppers (any color)

Return sausage to pan and heat until sausage is warm. 
Salt and Pepper to taste. 

SERVES 2


OPTION:  Add any other veggies you may like, such as
green beans,thinly sliced carrots, peas,chopped celery,
tomatoes, etc. Chopped fresh tomatoes should be added
last and warmed just one minute.

SAUSAGE AND VEGETABLES

 Looking through my refrigerator, I found these ingredients and decided to see what I could make with them.  This turned out delicious.   SERVES 4

Don't do what I did, and get distracted and let the meat burn!  I already made this three times last week to get it just right, so it will be awhile before I make it again.  When I do, I will try to remember to take a better picture. P.S. it was still tasty, even with the burned meat.

In 10"-12" skillet, heat on medium high heat:

        2 Tbsp. olive oil

Add and brown (about 2 minutes):

        4 German Bratwurst sausages (about ¾ lb.) or your favorite 

        sausage, cut into about 1” pieces. If using ground sausage, 

        roll into about 1” balls.)

Add and cook until tender (about 3 minutes):

        1 1/3 cup chopped onions (medium pieces)

        2 cups chopped bell pepper

        1 cup frozen mixed vegetables

 

Stir in about 1 Tbsp. soy sauce and serve.

FRENCH SILK PIE

From my daughter, Jennifer.

Prepare Baked Pastry Shell and set aside.

For filling, in a large bowl beat with an electric mixer on medium speed about 4 minutes or until fluffy:

        3/4 cup butter

        3/4 cup sugar

Stir in:

        1 cup semisweet chocolate pieces, melted and cooled

        1 teaspoon vanilla

Gradually add:

        3/4 cup refrigerated or frozen egg product, thawed

Beat on high speed and scraping side of bowl constantly until light and fluffy.

Pour filling into pastry shell. Cover and chill in refrigerator for 5 hours. If desired, garnish with whipped cream and chocolate curls. Makes 10 servings.