Chocolate Mint Brownies

Oh my gosh...These are simply THE BEST
BROWNIES I've ever tasted and the family
agrees! Believe it or not these little babies
came from Cooking Light!!!You might think by
looking at them that they might be heavy, but
they are light tasting...I have made a lot of different
kinds of mint brownies....but these are #1.....
You be the judge and let me know what your
family thinks........I LOVE COMMENTS!!!

My husband went to have one and said, "These
are REALLY GOOD." Then while savoring the
delicious taste....he must have said "No, I mean
these are REALLY REALLY GOOOOOOOOD,
12 times.... The rest of us agree and they were gone
REALLLLLY FAST!!!

NOTE: THESE WILL DEFINITELY BE AT
THE SANTA'S GIFT SHOPPE CHRISTMAS
BOUTIQUE (in my home)
Dec. 4th & 5th 2009
~~IF INTERESTED IN COMING & WOULD
LIKE an INVITATION.....email me @
santasgiftshoppe1@hotmail.com


RECIPE
Bottom Layer:
1 c. flour
1/2 tsp. salt
1 c. sugar
4 lg. eggs, beaten (FYI: the original recipe in
Cooking Light replaces 2 of these 4 eggs with
1/2 c. egg substitute)
1/4 c. butter, melted
2 Tbsp. water
1 tsp. vanilla extract
1 (16 oz.) can chocolate syrup (if you can only
find this in a bottle you have to weigh it on a
kitchen scale = 16oz.)

Mint Layer:
2 c. powered sugar
1/4 c. butter, melted
2 Tbsp. milk (I used non-fat,but you can
probably use whatever you have)
1/2 tsp. peppermint extract (you may want
to up this to 1tsp.)
2 drops green food coloring

Glaze:
3/4 c. semisweet chocolate chips
3 Tbsp. butter

1) Preheat oven to 350F.

2) TO PREPARE BOTTOM LAYER: Combine
flour & salt.... whisk set aside. Combine sugar, 1/4 c.
melted butter, 2 Tbsp. water, vanilla, eggs, & chocolate
syrup in a medium bowl; beat with mixer til smooth.
Slowly add flour mixture to chocolate stirring until blended.

BATTER WILL BE VERY THIN! Pour batter into
13 x 9 inch baking pan coated with cooking spray.
Bake at 350F. for 23 min. or until a wooden toothpick
inserted in center comes out almost clean. Cool
completely in pan on wire rack.

3) TO PREPARE MINT LAYER: Combine
powered sugar, 1/4 c. melted butter, & the rest
of the mint layer ingredients. MAKE SURE BOTTOM
LAYER IS COMPLETELY COOLED BEFORE
FROSTING....Frost bottom layer (I then put
it in the refrigerator to set)

4) TO PREPARE GLAZE: Combine the chocolate
chips & 3 Tbsp. butter in a medium microwave-
safe bowl. Microwave on HIGH for 1 minute or
until melted, (stirring every 30 sec.) Let stand
2 minutes. Spread chocolate mixture evenly
over the top. Cover and refrigerate until ready
to serve. Cut into 20 pieces or cut the 20 in half
and make 40 smaller ones.

Strawberry Parfait Dessert

This is the Perfect Dessert for Summer.....
especially if you want something refreshing.....
and lite. It tastes so gooooood when it's hot outside.
You just have to give it try and let me know what you think.

I found this in Food & Family from
Kraft Foods a number of years back.....They have
the best articles....recipes and ideas on how to save
money on food.

The Top photo shows the layers better (I only
blended the mixture for about 15 sec. in that one,
but it wasn't as easy to pour as when I blended for
30 sec., but it didn'tshow the layers as well.

We made this 2 ways (the way the recipe calls for
and the way my husband wanted it)
I like his way better...with the Reddi Whip (in a
can) and a cherry on top.

We wanted you to see the difference and be able
to pick the way you like it better. It makes its own
layers of light & fluffy gelatin while cooling in the
refrigerator. I forgot to mention that it is the fastest
dessert to make as well. It only took about 5 min.

RECIPE
1 Pkg. Strawberry flavor Gelatin (0.3oz.)
3/4 c. boiling water
Ice cubes
1/2 c. cold water
1/2 c. thawed Cool Whip

Dissolve dry gelatin mix in boiling water in bowl or
saucepan...(I did it in a saucepan)

With a Lg. (2cup) Measuring Glass put cold water to
the 1/2 c. line and add ice cubes to make it 1 1/4c.
Add to gelatin mixture, and then pour mixture into
blender; cover and blend 30 sec.

Add whipped topping to blender and blend until
smooth.

Pour evenly into 4 dessert dishes.....or Parfait
glasses (we used goblets and I think it looks more
elegant and beautiful that way but you choose for
yourself...

Refrigerate 20 min. or until set. Store leftovers in
refrigerator. Makes four servings but I would pour
less in each glass (than is shown here) because this just
made 3 servings and it should have made 4.

For reduced calories...Use Sugar Free Jello