Peppermint Candy Cane Brownies

I forgot to take a picture before we ate all of these. They are SO good and actually have a really nice presentation. They would be great for any holiday party. For any other time of the year you could use green food coloring and leave out the candy canes. They taste exactly like Cutlers Mint Cookies (for you Utah people)

4 squares unsweetened chocolate (4oz)
1 C butter
4 eggs
2 cups sugar
1t vanilla
1 1/4 C flour
1/2 t baking powder

2 C powdered sugar
4 T butter, softened
1 1/2 t peppermint extract
1 T milk
pink food coloring

Chocolate Glaze:

6 oz semi-sweet chocolate chips (about a cup)
6T real butter

1/2-1 C crushed candy canes
Preheat oven to 350

For the brownies: You will want to use a lightly greased 9 x 13 inch pan.

Give the 4 squares chocolate a rough chop and place in a microwave-safe bowl with the 2 cubes of butter. Melt on 30-45 second intervals, stirring in between, until melted and smooth. Set aside. In a stand mixer or with electric beaters, beat eggs for about 3 minutes until thick and frothy. Add sugar and vanilla and beat to combine. Then add in the melted chocolate and butter. Combine flour and baking powder and whisk into brownie batter by hand until just combined. Bake for 20-25 minutes. Test with a toothpick for doneness and don't over bake! When brownies are done, cool on a cooling rack. When completely cool, pop in the fridge to chill. (makes the frosting spreading easier)

Next layer is the frosting. Combine all frosting ingredients and beat until light and fluffy. Add extra milk by teaspoonful if you need a little more. Spread evenly over cooled/chilled brownies and place back in the fridge to chill again while you do the final step.

Chocolate Glaze: Place chocolate chips and butter in a microwave-safe bowl and cook for 30 second intervals until smooth. Set aside for a few minutes, stirring occasionally, so it can cool off just a bit. Then quickly spread on top of brownies. Sprinkle with crushed candy canes and place back in fridge until chocolate is set.


Easy Chili

1 lb Ground Beef
1 Can Tomato Soup
2 Cans Small Red Beans
Onion or Dehydrated Onions
2 tsp Chili powder (more if you want it spicier)
Salt and Pepper
Brown Ground Beef and Onion, Drain. Add the beans, with their juice and the tomato soup. (Add water if you want it thinner) Add Chili powder and Salt & Pepper and simmer a few minutes to heat through.
Can serve plain or with chips or Frito's and grated cheese.



Fattening but SO delicious!

2 Tbsp yeast
1/4 cup warm water
1 1/2 cups lukewarm milk
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups flour
vegetable oil for frying

Dissolve yeast in water. Add milk, salt, eggs, shortening and 2 cups flour. Beat on low, scraping the bowl, for 30 seconds. Then beat on medium for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise in warm place until double (50-60 minutes. Dough is ready when indent remains). Turn onto floured surface. Roll and lightly coat with flour. Gently roll dough 1/2 inch thick with floured rolling pin. Cut with floured donut cutter and place on baking sheet leaving plenty of room for donuts to rise. Cover and let rise until doubled (30-40 minutes). DO NOT LET SIDES TOUCH!! Slide doughnuts into hot oil (350 degrees) with wide spatula. Turn as they rise to surface. Fry until just golden (1 minute each side). Carefully remove and drain. Dip in creamy glaze and cool on rack and glaze again.

Glaze: (I usually double or triple)
1/3 cup butter
1 1/2 tsp vanilla
2 cups powdered sugar
4-6 Tbsp hot water

Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 Tbsp at a time until desired consistency is reached.

For chocolate glaze, melt 4 ounces of milk or semi-sweet chocolate chips with butter and continue with glaze recipe. (i don't own a donut cutter, so I just used a Mason jar ring and made round donuts...YUMM!!!)


Apricot Chicken

8 oz. Russian dressing
1 cup jam
1 packet onion soup mix

Preheat oven to 350 degrees.
Mix together the dressing, jam and onion soup mix. Grease glass pan & lay chicken inside (I use 3 breasts but you can use up to 6). Then pour sauce over the chicken and bake uncovered for an hour. Best served with rice and extra sauce on top!!