Chocolate Mint Brownies

Chocolate Mint Brownies

Brownie
1 cup sugar
1 cup softened butter
4 eggs
1 cup flour
1 can Hershey syrup (16 oz)
1 tsp vanilla

1. Pre-heat oven to 350 degrees.
2. Mix sugar and butter.
3. Add eggs and stir.
4. Add flour and stir.
5. Add syrup and vanilla and stir.
6. Pour into a greased 9 x 13 pan and bake for 30 minutes.

Topping
2 cups powdered sugar
1/2 cup butter
2 tbsp cream or milk
1/2 tsp peppermint extract
green food coloring

1. Mix all ingredients together and spread over top of cooled brownies.

Glaze
1 cup chocolate chips
6 tbsp butter

1. Melt together in saucepan or double broiler.
2. Pour evenly over brownies.
3. Refrigerate for several hours until set.

Notes: The topping and glaze can be used on a normal boxed brownie mix as well.

Recipe Origination: Tammy Dill

Pumpkin-Spiced Gingersnap Truffles

Pumpkin-Spiced Gingersnap Truffles

1 1/4 cujps semisweet chocolate chips
1/4 tsp pumpkin pie spice
1/4 tsp vanilla
1/2 cup whipping cream
3/4 cup chopped gingersnaps (about 10 cookies)
1/3 cup finely crushed gingersnaps (about 7 cookies)

1. In medium bowl combine chocolate chips, pumpkin pie spice and vanilla.
2. In medium microwave safe bowl place whipping cream. Microwave on high for 70 seconds or until boiling. Pour cream over chocolate mixture and let stand for 5 minutes. Whisk until smooth.
3. Stir chopped gingersnaps into mixture. Cover and refrigerate for 2 hours until firm.
4. Place crushed gingersnaps in a small bowl. Remove dough from fridge and roll into 1" balls. Roll each ball in crushed gingersnaps.
5. Keep refrigerated to store.

Notes: If you keep the dough in the fridge for too long, it becomes difficult to roll into balls. Also, if you don't chop the gingersnaps enough, it hurts when you roll them into balls Overall, the recipe will make 20-25 delicious truffles.

Recipe Origination: "Better Homes and Gardens"

Pumpkin Pancakes with Cinnamon Butter

Pumpkin Pancakes with Cinnamon Butter

Butter
1/4 cup butter
1/4 cup maple syrup
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 cup chopped pecans, toasted

Pancakes
1 1/2 cups flour
2 tbsp packed brown sugar
2 tsp baking powder
1 tsp salt
2 eggs
1 1/3 cups milk
3/4 cup canned pumpkin
1/2 cup ricotta cheese

1. In heavy saucceman, cook butter over medium heat for 5-10 minutes or until golden brown, stirring occasionally.
2. Add the maple syrup, cinnamon and nutmeg. Remove from heat and stir in pecans.
3. In a small bowl, combine flour, brown sugar, baking powder and salt.
4. In a separate bowl whisk together eggs, milk, pumpkin and cheese. Stir in dry ingredients until just moistened.
5. Drop batter by 1/4 cupfuls onto a greased hot griddle, turning when bubbles form on top.
6. Serve with cinnamon butter.

Notes: This is a quick and easy recipe, great for any meal. It made 12 pancakes.

Recipe Origination: "Better Homes and Gardens"