Creme de Menthe brownies

From: John H

Ingredients

• 1 cups (2 sticks) butter, softened
• 2 cups sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 11/4 cup all-purpose flour
• 3/4 cup unsweetened cocoa
• 1/2 teaspoon baking powder
• 1 (10-ounce) package Creme de Menthe baking chips (recommended: Andes)
• Shaved Creme de Menthe thins (recommended: Andes)
• Chocolate frosting
• 
  

Frosting:

• 1/2 cup (1 stick) butter, melted
• 1/3 cup cocoa
• 2 cups sifted confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons milk
• 
  

Directions

Preheat oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Using an electric mixer, combine butter and sugar in a large mixing bowl; beat at medium speed until creamy. Add eggs, 1 at a time, beating well after each addition. Add vanilla, mixing well.

In a separate bowl, combine flour, cocoa, and baking powder. Gradually stir into butter mixture. Fold in mint chips. Spoon into greased pan. Bake for 35 minutes.

While brownies are baking, prepare frosting. Combine butter, cocoa, confectioners' sugar, vanilla and milk in a large mixing bowl; beat at medium speed with an electric mixer until dry ingredients are moistened. Beat at high speed until spreading consistency.

Remove pan from the oven and allow brownies to cool in pan on wire rack. Spread with chocolate frosting. Top with shaved mint thins.

Red and Green Salad

Red and Green Salad

1 (15 ounce) can whole kernel corn, drained

1 (15 ounce) can peas, drained

1 (15 ounce) can kidney beans, drained

85 g minced red onion

60 g chopped celery

60 g sliced radishes

240 g creamy salad dressing

30 ml milk

Combine the corn, peas, beans, onions, celery and radish.

Whisk together the salad dressing and milk or cream. Pour over salad, toss and refrigerate overnight.

Diamond Eggnog Recipe

Diamond Eggnog Recipe

4 1/2 cups milk

4 eggs, separated

1 (125g/ 5 ounce) can sweetened condensed milk

1 tablespoon sugar

1 teaspoon vanilla essence

30ml (or approx 1 oz) rum

1/4 teaspoon nutmeg or cinnamon, ground

Using a mixer, beat the egg yolks in a large bowl for 5 - 10 minutes; they need to be thick and resemble the colour of butter.

A little bit at a time, add in the milk, condensed milk, sugar and vanilla essence.

In a separate bowl, beat the egg whites to stiff peaks.

Slowly fold the egg whites into the rest of the mixture.

Add rum.

Stir gently.

Serve in cups and garnish with ground nutmeg or cinnamon.

Serves: 6.

Having a Christmas Party? Forget the Eggnog, give your guest an "Orgasm"

From: "John H"

Orgasm

High Ball Glass

Fill glass with ice

Pour in one shot each of the following

1 shot(s) Kahlua

1 shot(s) Creme de Cacao

1 shot(s) Amaretto

Fill glass(es) Milk

Taste just like a cherry cordial, so be careful, they tend to sneak up on you after a few.

Cranberry Gelatin Salad

From: home.eric.999

Cranberry Gelatin Salad

=====================

Ingredients:

1 15oz. can whole berry cranberries

1 15oz. can mandarin orange sections in light syrup

zest of 1 large orange

1 Cup golden rasins - rehydrate with juice from canned mandarin orange sections

2 Cup chopped walnuts - roasted

Roast 2 Cup chopped walnuts 6 min @ 350 F. and set aside to cool.

Chill one 15 oz. can each of drained manadarin oranges, whole berry cranberries and mix with the zest of one fresh orange.

Return to refrigerator to keep chilled.

Mix 2 pkg sugar free Orange Jello with 2 cup boiling water and stir to dissolve gelatin.

Pour jello over ingredients just to cover in serving dish and refrigerate a minimum 4 hours to solidify.

Stir mixture after chilling 1 hour.

This recipe can be expanded with 1 Cup of fine diced celery.

This is a very firm mixture and can be diluted with 1 Cup of additional water, but ingredients will float.

ericc

Find this recipe at:

http://inet-recipes.blogspot.com/

UNION PACIFIC CHILI

UNION PACIFIC CHILI
Printed from COOKS.COM

1/2 lb. ground beef suet (or 4 tablespoons olive oil)
2 1/2 lb. lean ground beef
3 tablespoons Mexican chili powder
1 clove garlic
1 medium can whole tomatoes
garlic and onion powder, to taste
salt and pepper, to taste
pinto beans

This recipe was retrieved from Grandmother's old recipe file and recently mailed to us. It was scribbled on some Union Pacific Railroad stationery sometime around 1920-1930.

When we made it, we added a few more garlic cloves, a chopped jalapeno, an onion, and we substituted olive oil for the beef suet! We cooked up the pinto beans with a quart of beef broth for 20 minutes in a small pressure cooker, but you can substitute 2 cans of pinto beans if you prefer. A hearty old fashioned classic updated.

Put 1/2 lb. ground beef suet (or 4 tablespoons olive oil) in kettle. Let render for 5 minutes. Then add 2 1/2 lb. of lean ground beef (garlic, chopped onion). Salt to suit taste.

Add 3 tablespoons of Mexican chili powder, a small clove of garlic (or more) when nearly done.

Use but little water while cooking, add tomatoes or any other seasoning you like -- add pinto beans cooked separately.

Submitted by: CM

HOMEMADE CHICKEN NOODLE SOUP

HOMEMADE CHICKEN NOODLE SOUP
Printed from COOKS.COM

1 whole chicken
4 cubes chicken bouillon
Enough water to cover chicken
1 batch homemade noodles
1 onion
1 c. potatoes
1 c. celery
1 c. carrots

Cover chicken with water, add chicken bouillon in large pan. Cook until chicken comes off bones easily. Save broth. Debone the chicken and put meat in broth, add the remaining ingredients (add more or less vegetables to taste) except noodles and let simmer on low heat for several hours, stirring occasionally. Add noodles about 1/2 hour before serving. Cook until noodles are tender. Leftover can be frozen.

NOODLES:

2 eggs
1 tsp. salt
Water
Flour

Break eggs in bowl. Save shells. Measure a 1/2 egg shell with water twice and beat eggs, water and salt. Then add flour gradually until dough is stiff. Roll out on floured table and cut. (NOTE: Pizza cutter works well for this.) Cut in 1/4" to 1/2" strips. Separate and let dry at least 2 hours then add to soup.

HIDDEN VALLEY RANCH PARTY PINWHEELS

HIDDEN VALLEY RANCH PARTY PINWHEELS
Printed from COOKS.COM

2 (8 oz.) pkgs. cream cheese, softened
1 pkg. Hidden Valley Ranch Salad Dressing Mix
2 green onions, minced
4 (12 inch) flour tortillas
1/2 c. diced red pepper
1/2 c. diced celery
1 can sliced black olives, drained

Mix first 3 ingredients. Spread on tortillas. Sprinkle on remaining ingredients. Then, roll and wrap tightly. Chill 2 hours. Cut off roll ends. Cut rolls into 1 inch slices.

Makes 3 dozen.

BAKED BUTTERNUT SQUASH

BAKED BUTTERNUT SQUASH
Printed from COOKS.COM

1 lg. butternut squash pared and cut into 1 inch cubes (remove seeds and fibers)
1/4 tsp. cinnamon
1/4 tsp. nutmeg
1/3 c. brown sugar
1/3 c. butter, melted
2 tsp. lemon juice (fresh is best)

Place squash cubes in a 2 quart casserole or baking dish. Sprinkle with spices and brown sugar. Drizzle with melted butter and lemon juice. Bake uncovered in 375 degree oven for 45 minutes or until tender.

Makes 4 servings.

Black-Eyed Pea Salad

Black-Eyed Pea Salad

SUBMITTED BY: LADYEM

"This salad goes great with barbeque and, of course, New Year's Day."

INGREDIENTS
* 2 (15.5 ounce) cans black-eyed peas
* 1 large tomato, chopped
* 1 medium red bell pepper, chopped
* 1 medium green bell pepper, chopped
* 1/2 red onion, diced
* 1 stalk celery, chopped
* 1 tablespoon chopped fresh parsley
* 3 tablespoons balsamic vinegar
* 2 tablespoons olive oil

* salt and pepper to taste

DIRECTIONS

1. In a medium bowl, toss together black-eyed peas, tomato, red bell pepper, green bell pepper, red onion, celery, and parsley.
2. In a small bowl, mix balsamic vinegar and olive oil. Season with salt and pepper. Toss into the vegetables. Cover, and chill in the refrigerator 8 hours, or overnight.

Servings: 8

Nutritional Information

Servings Per Recipe: 8

Amount Per Serving

Calories: 133

* Total Fat: 4.1g
* Cholesterol: 0mg
* Sodium: 479mg
* Total Carbs: 19.4g
* Dietary Fiber: 4.6g
* Protein: 5.8g

Source: http://allrecipes.com/Recipe/Black-Eyed-Pea-Salad/Detail.aspx