Mint Cookies ‘n’ Cream Brownies Recipe

42 Servings / Prep: 25 min. Bake: 25 min. + cooling

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 4 eggs
• 1-1/2 cups chocolate syrup
• 1 cup all-purpose flour
• 6 mint cream-filled chocolate sandwich cookies, chopped

Mint Cream:

• 1/2 cup butter, softened
• 2 cups confectioners’ sugar
• 1 tablespoon 2% milk
• 1/4 to 1/2 teaspoon mint extract
• 2 drops green food coloring
• Additional mint cream-filled chocolate sandwich cookies, crushed

Directions:

1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate syrup, then flour, just until blended. Fold in the chopped cookies.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.
3. For mint cream, in a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in the milk, extract and food coloring. Frost brownies; sprinkle with crushed cookies. Cut into squares. Yield: 3-1/2 dozen.

Nutrition Facts: 1 brownie equals 135 calories, 5 g fat (3 g saturated fat), 32 mg cholesterol, 53 mg sodium, 21 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1-1/2 starch.

Frosted Irish Cream Brownies Recipe

Prep Time: 15 min / Total Time: 2 hr / Servings: 48

Ingredients:

Brownies:

• 1 (1 lb. 3.8-oz.) pkg. fudge brownie mix
• 1/2 cup oil
• 1/4 cup irish cream liqueur
• 2 eggs

Frosting:

• 1/2 cup butter or margarine, softened
• 2 cups powdered sugar
• 2 tablespoons irish cream liqueur
• 1/2 teaspoon vanilla
• 2 to 3 teaspoons milk

Glaze:

• 1 oz. semisweet chocolate, chopped
• 1 teaspoon butter or margarine

Directions:

1. Heat oven to 350 degrees F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients; beat 50 strokes with spoon. Spread in greased pan.
2. Bake at 350 degrees F. for 25 to 30 minutes or until brownies are set and begin to pull away from sides of pan. DO NOT OVERBAKE. Cool 45 minutes or until completely cooled.
3. Beat 1/2 cup butter in small bowl until light and fluffy. Beat in all remaining frosting ingredients, adding enough milk for desired spreading consistency. Spread over cooled brownies.
4. Place glaze ingredients in small microwave-safe bowl. Microwave on HIGH for 30 seconds; stir until melted and smooth. Drizzle over frosted brownies. Refrigerate 30 minutes or until firm. Cut in bars.

Expert Tips:

Irish cream liqueur contains Irish whiskey, sugar and cream. Depending on the brand, the liqueur may have spicy toffee or honey chocolate flavors.

Brownies are done when edges look dry and start to pull away from the sides of the pan. Bake the brownies for the minimum time recommended, and then check their edges. Remove the brownies from the oven as soon as the edges are done; overbaked brownies are dry and hard.

Nutrition Information:

1 Serving (1 Bar)

• Calories 115
  • (Calories from Fat 45),

• Total Fat 5g
  • (Saturated Fat 2g,
• Cholesterol 15mg;
• Sodium 60mg;
• Total Carbohydrate 16g
  • (Dietary Fiber 0g,
  • Sugars 13g),
• Protein 1g;

Frosted Peanut Cookies Recipe

Oats, chopped peanuts and peanut butter frosting make this a nice change of pace from a traditional peanut butter cookie. After folks sample these, compliments and recipe requests always follow.

This recipe is: Quick

30 Servings / Prep: 20 min. Bake: 10 min./batch + cooling

Ingredients:

• 1 cup butter, softened
• 1-1/2 cups packed brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup quick-cooking oats
• 1 cup chopped salted peanuts

Frosting:

• 1/2 cup peanut butter
• 3 cups confectioners’ sugar
• 1/3 cup milk

Directions:

1. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine flour and baking powder; gradually add to creamed mixture and mix well. Stir in oats and peanuts.
2. Drop by rounded teaspoonfuls 2 in. apart onto un-greased baking sheets. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool.
3. In a large bowl, beat the frosting ingredients until smooth. Frost cookies. Yield: 5 dozen.

Nutrition Facts: 2 cookies equals 244 calories, 11 g fat (5 g saturated fat), 31 mg cholesterol, 138 mg sodium, 33 g carbohydrate, 1 g fiber, 4 g protein.

Red Velvet Cookies Recipe

90 Servings / Prep: 30 min. Bake: 15 min./batch + cooling

Ingredients:

• 1 cup shortening
• 1 cup sugar
• 3/4 cup packed brown sugar
• 3 eggs, separated
• 2 teaspoons red food coloring
• 4 cups all-purpose flour
• 3 tablespoons baking cocoa
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 cup buttermilk
• 2 cups (12 ounces) Nestle Tollhouse Semi-Sweet Morsels

Frosting:

• 1-1/2 cups butter, softened
• 3-3/4 cups confectioners’ sugar
• 1/8 teaspoon salt
• 3 to 4 tablespoons 2% milk

Directions:

1. In a large bowl, cream the shortening and sugars until light and fluffy. Beat in egg yolks and food coloring. Combine the flour, cocoa, baking powder and salt. Add to the creamed mixture alternately with buttermilk, beating well after each addition.
2. In another bowl with clean beaters, beat egg  whites until stiff peaks form; fold into batter. Fold in chocolate chips. Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350 degrees F for 12-14 minutes or until set. Remove to wire racks to cool completely.
3. In a large bowl, beat the butter, confectioners’ sugar and salt until blended. Add enough milk to achieve desired consistency. Crumble eight cookies and set aside. Frost remaining cookies; sprinkle with cookie crumbs. Store in an airtight container or freeze for up to 1 month. Yield: 7-1/2 dozen.

Nutrition Facts: 1 cookie equals 124 calories, 7 g fat (3 g saturated fat), 15 mg cholesterol, 71 mg sodium, 16 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Frosted Peanut Butter Football Cookies

Prep: 35 minutes / Total: 1 hr 25 mins / Makes: 2 1/2 dozen cookies

Game-time sweets? Turn cookies jump-started with a cookie mix into armchair quarter back winners.

Ingredients:

• 1 pouch Betty Crocker peanut butter cookie mix
• Oil, water and egg called for on cookie pouch mix
• 1 container Betty Crocker Rich & Creamy chocolate frosting
• 1/4 cup creamy peanut butter
• 1 tube Betty Crocker white decorating cookie icing

Directions:

1. Make cookie dough as directed on package. Shape dough into 1 1/2-inch balls. Place on ungreased cookie sheets; press each ball into ovals, 1/4-inch thick.
2. Bake at 375 degrees F 8 to 10 minutes or until light golden brown around edges. Cool; place cookies on cooling racks. Cool completely.
3. In small bowl, stir chocolate frosting and peanut butter until blended. Spread frosting over cookies; pipe laces with white frosting.

Did you know?

You can bake and freeze cookies up to two months ahead of serving.

Nutrition Information:

1 Serving (1 Cookie)

• Calories 160
  • (Calories from Fat 70),

• Total Fat 8g
  • (Saturated Fat 2g,
  • Trans Fat 1g),
• Cholesterol 5mg;
• Sodium 135mg;
• Total Carbohydrate 21g
  • (Dietary Fiber 0g,
  • Sugars 14g),
• Protein 2g;

Frosted Pumpkin Cookies Recipe

39 Servings / Prep: 25 min. Bake: 15 min./batch

Ingredients:

• 1 cup shortening
• 2 cups packed brown sugar
• 1 can (15 ounces) solid-pack pumpkin
• 4 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/8 teaspoon salt
• 1 cup chopped pecans
• 1 cup chopped dates

Caramel Frosting:

• 1/2 cup butter, cubed
• 1-1/2 cups packed brown sugar
• 1/4 cup milk
• 1 teaspoon maple flavoring
• 1/2 teaspoon vanilla extract
• 2 to 2-1/2 cups confectioners’ sugar

Directions:

1. In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in pumpkin. Combine the flour, baking powder, baking soda, cinnamon and salt; gradually add to pumpkin mixture and mix well. Stir in pecans and dates.
2. Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375 degrees for 13-15 minutes or until firm.
3. Meanwhile, for frosting, combine the butter, brown sugar and milk in a small saucepan. Bring to a boil over medium heat, stirring constantly; boil for 3 minutes. Remove from the heat; stir in maple flavoring and vanilla.
4. Cool slightly; beat in enough confectioners’ sugar to achieve spreading consistency. Remove cookies to wire racks; frost while warm. Yield: 6-1/2 dozen.

Nutrition Facts:

1 serving (2 each) equals 249 calories, 10 g fat (3 g saturated fat), 7 mg cholesterol, 125 mg sodium, 40 g carbohydrate, 1 g fiber, 2 g protein.

Frosted Chocolate Malt Cupcakes

Ingredients:

Cupcakes:

• 1 1/2 cups Original Bisquick mix
• 3/4 cup granulated sugar
• 1/3 cup unsweetened baking cocoa
• 1/4 cup chocolate-flavor malted milk powder
• 2/3 cup milk
• 1/4 cup vegetable oil
• 1 teaspoon vanilla
• 2 eggs

Frosting:

• 2 tablespoons chocolate-flavor malt milk powder
• 2 tablespoons milk
• 2 cups powdered sugar
• 1 tablespoon unsweetened baking cocoa
• 1/4 cup butter or margarine, softened

Directions:

1. Heat oven to 400 degrees F. Line 16 regular-size muffin cups with paper baking cups. In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally. Spoon evenly into muffin cups.
2. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Cool completely, about 30 minutes.
3. In medium bowl, stir together malted milk powder and milk; let stant 5 minutes. Add remaining frosting ingredients; beat with electric mixer on medium speed 1 to 2 minutes or until smooth. Spread frosting over cupcakes.

Frosted Brownies Recipe

30 Servings / Prep: 20 + cooling Bake: 25 min.

Ingredients:

• 4 ounces unsweetened chocolate, chopped
• 1 cup canola oil
• 2 cups sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts

Frosting:

• 2 tablespoons butter 
• 2 ounces unsweetened chocolate
• 2-1/2 cups confectioners’ sugar
• 1/4 cup milk
• 1 teaspoons vanilla extract

Directions:

1. In a large microwave-safe bowl, heat chocolate until melted. Add oil and sugar; mix well. Stir in eggs and vanilla. Add flour and salt; mix well. Pour into a greased 13-in. x 9-inch. baking pan.
2. Bake at 350 degrees for 25-30 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack.
3. For frosting, melt butter and chocolate; stir until smooth. Cool to room temperature. In a bowl, combine the chocolate mixture, confectioners’ sugar, milk and vanilla until smooth. Frost brownies. Yield: 2-1/2 dozen.

Nutrition Facts: 1 serving (1 each) equals 223 calories, 12 g fat (2 g saturated fat), 31 mg cholesterol, 37 mg sodium, 28 g carbohydrate, 1 g fiber, 3 g protein.