This is the same brownie recipe my family uses all the time that I adapted with the peppermints. Most of my family prefers the simple and plain recipe, but I thought this was delicious.
1 1/2 cups butter
3 cups sugar
2 teaspoons vanilla
2 cups flour
1 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/4 teaspoons salt
96 chocolate covered peppermint patties
6 tablespoons butter
4 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoons vanilla
chocolate for garnish
Preheat oven to 350 degrees. Grease a 12″ X 16″ pan.
Cream butter. Add sugar, vanilla and eggs. Beat well.
Mix dry ingredients together and mix into creamed mixture, just until blended.
Spread half the batter into the pan. Top with the peppermint patties. Top with remaining batter. Bake for 25-33 minutes until a toothpick comes out clean. Don’t over bake. Cool.
For frosting: beat butter till light and fluffy. Add sugar, milk and vanilla till smooth.
Drizzle chocolate over frosting if wanted
This simple dinner is one we only serve once or twice a year. It can be served with rice, pasta or toast (our favorite). We always served ours with fried eggs on top, but it still looks pretty nasty!
1 1/2 pounds ground beef
1 can mushroom soup
Brown ground beef.
Mix ground beef and mushroom soup. Heat.
I was so thankful this morning that someone kept this mix on hand. With school canceled cause of snow, I hung out with my brother, made snowflakes to hang in our window, lit candles, listened to Christmas music, and drank this hot chocolate at 6am. This is a delicious and easy mix that we make quite often. I love stirring in a York Peppermint patty with a bit of coffee. Marshmallows can be added to the mix.
2 cups dry milk
1 cup sugar
1/2 cup cocoa powder
1/2 cup non-dairy creamer
1 dash salt
1 tablespoon flavored coffee creamer per cup
Combine ingredients and mix well. Store in an airtight container.
To make 1 cup: mix 4 tablespoons of mix with 6 ounces hot water. Add 1 tablespoon flavored coffee creamer.
To make 30 cups: mix 7 1/2 cups of mix with 22 1/2 cups hot water. Add 2 cups flavored coffee creamer.
These little unbaked cookies are by far some of our favorite, but only made once a year, at Christmas. There is always “arguments” about the size. I like them small cause they fit better in containers and packages, while some others like them large.
1 cup chocolate chips
1 cup butterscotch chips
3 ounces chow mein noodles
1 cup salted peanuts
Melt chocolate and butterscotch until smooth.
Stir in noodles and nuts.
Drop by teaspoonfuls on waxed paper. Smaller is better. Let set or freeze till hardened.
This is what we had for dessert on Thanksgiving along with pies. It was delicious though some of the family thought it needed more cream cheese frosting… I didn’t have the right tip for the leafy tops of the carrots, so I had to do actual leaves, I don’t think anyone noticed!
|Picture by Rose
|Picture by Rose
1 1/2 cups oil
2 cups sugar OR 1 1/4 cup honey
2 cups carrots, grated
1 small can crushed pineapple, drained
2 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspoon vanilla
1 cup nuts, chopped
Preheat oven to 350 degrees. Grease four 9″ pans
Mix oil and sugar.
Add eggs, beating after each one.
Add carrots and pineapple.
Mix dry ingredients and add to carrot mixture.
Add vanilla and nuts.
Bake for around 30 minutes or until done.