Brownies with mint frosting

This is my mother in law's brownie recipe and my mint frosting recipe and the two combined are FABULOUS! I am kind of on a diet right now (not the kind of diet most people think of- I am just trying to eat 1 cookie a day as opposed to my usual 12) and these brownies were just way too tempting. Mint and chocolate are my favorite combo so I had to give in a little, but it was so worth it.

Here's what you will need:
Brownies:
2/3 c. butter
3/4 c. cocoa
4 T. oil
2 c. sugar
4 eggs
2/3 tsp. salt
1 c. flour
2 tsp. vanilla

Melt butter and whisk in chocolate. Add remaining ingredients.

Pour into a greased
9x13 pan.

Bake @ 350* for 25 minutes and let cool.

Frosting:
3/4 c. butter, room temp.
3- 3 1/2 c. powdered sugar
1 1/2 tsp. peppermint extract
1 T. heavy cream
green food coloring

Beat with egg beaters until creamy. Add powdered sugar until you have reached the right consistency. Add milk if needed.

Eclair Cake

I would probably be willing to sell a kidney for a piece of this stuff. I've had this recipe since I was in high school but I had forgotten about it until Chad asked me to make it for Easter. I am so very glad to have it back in my life. :)

Here's what you will need:
2 small packages french vanilla pudding
3 c. milk
8 oz. cool whip
graham crackers

Frosting:
2 oz. semi-sweet chocolate chips
2 T. butter
2 T. Karo syrup
1 T. vanilla
3 T. milk
1 1/2 c. powdered sugar

Line bottom of a 9x13 pan with graham crackers.

Mix pudding, milk, and cool whip and pour a layer over the graham crackers.

Repeat layers ending with graham crackers on top. I use a knife and cut the edges of the graham crackers to fit my pan.


For the frosting heat butter in a pan on med. heat. Add other ingredients and whisk so that there are no lumps. Pour over top of cake and spread evenly.

Refrigerate 6 hours or over night (the longer the better.) Do not cover.

If you want to get all fancy schmancy you can add some flowers with frosting.

Chad's Famous Chocolate Chip Cookies

A few years ago Chad discovered this recipe from my Better Homes and Gardens cook book. Even though one batch makes A LOT of cookies he felt like it wasn't quite enough so he began doubling the recipe so that we would have enough to share with the neighbors. Don't tell him I told you, but he gets really jealous over other people's chocolate chip cookies!

Here's what you will need:
1/2 c. shortening
1/2 c. butter or margarine
1/2 c. sugar
1 c. packed brown sugar
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 1/2 c. flour
2 c. semisweet chocolate chips

Mix the shortening and butter for 30 seconds. Add the sugar, brown sugar, and baking soda. Beat until combined and add the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and chocolate chips. Drop by rounded teaspoons 2 inches apart on a greased cookie sheet. Bake @ 375* for 8-10 min. Let cool on wire rack. Enjoy!

Coconut Balls

Oh these things are the best!!!

Here's what you will need:
6 c. powdered sugar
3/4 c. melted butter
1 can sweetened condensed
14oz. coconut
Mix ingredients and form into balls.

(I just put globs on waxed paper and freeze for about 30 minutes and then I roll them into balls) Freeze overnight and then dip in chocolate.

Roca Triangles

Warning! This product might contain highly addictive ingredients. Proceed with caution.

This recipe is from Carol Earl's Fabulous Fakes. I'm telling you, once you start you can't stop.

Here's what you will need:
Saltine Crackers
2 Cubes BUTTER (not margarine)
1 C. brown sugar
1-2 C. milk chocolate chips

Spray a cookie sheet with vegetable spray. Put a single layer of Saltine crackers, cutting crackers to fit, on the cookie sheet.

In a pan, bring butter and brown sugar to boil and cook for 3 min. Pour over crackers and spread to cover. Bake in a 375* oven for 7 minutes. Remove from oven and sprinkle chocolate chips on top. When the chocolate has melted spread evenly. Set and break into desired pieces.