Creme de Menthe Brownies

Total Time: 50 mins

Prep Time: 15 mins

Cook Time: 35 mins

Ingredients:

Servings:16

• 1/2 cup butter , softened
• 1 cup sugar
• 4 eggs
• 1 cup flour
• 1/2 teaspoon salt
• 1 (16 ounce) can chocolate syrup
• 1 teaspoon vanilla

 

Frosting:

• 1/4 cup butter , softened
• 2 cups powdered sugar
• 2 3 tablespoons creme de menthe

Topping:

• 6 ounces chocolate chips
• 1/4 cup butter

Directions:

1. Cream butter, add sugar; beat until fluffy.
2. Add eggs, one at a time, beat well after each addition.
3. Combine flour annd salt.
4. Add to creamed mix alternately with chocolate syrup.
5. Stir in vanilla.
6. Pour into greased and floured 13x9 baking pan.
7. Bake at 160 C (fan-forced) for 25 minutes, cool completely.
8. Frosting: Cream 1/4 cup butter in small bowl.
9. Gradually add powdered sugar and creme de menthe, mix well.
10. Spread over cooled brownies.
11. Cover and refrigerate for 1 hour.
12. Topping: Combine chocolate chips and butter in small pan.
13. Slowly melt on low heat, stirring until smooth.
14. Spread over brownies.
15. Cover and refrigerate for 1 hour.
16. Cut into squares, enjoy!

Read more: http://www.food.com/recipe/creme-de-menthe-brownies-31187#ixzz1l80Fchx4

I'm baaaack..

So yes, I disappeared off the face of the planet for a while...but thats ok! Because now I have someone new in my life that I am going to need to cook for, and with the way his mum cooks, I'm going to have to come up with some pretty awesome stuff!

Looking forward to once again making my mouth water...and hopefully yours!

Sorry Guys

Hi guys,

For anyone that has been following either of my blogs (highly doubtful as they are fairly new), I'm so sorry, i kind of had a bit of a life upheaval recently and have been kind of withdrawn from the world...but as many writers will say..."great sorrow leads to great art" and i have had a wonderful influx of inspiration because of what happened a few weeks ago...so hopefully i will be able to get some stuff up this weekend...

Much love to any who read,
xoxo

Disclaimer

Hi guys,

Just a quick note for any legalities in regards to my blog.

All my recipes have been taken from public sites with no copy-right, I do not class them as my own, they are here purely because they make my mouth water when I read the ingredients and methods of cooking.

I am not allergic to anything, so I don't take much notice of what I put into my recipes, I will try to tag anything with Peanuts and Dairy in them especially, but I can't promise anything.

Much Love
xoxo

Where are the photos?

Hi guys,

I realise there aren't any photos with these recipes yet.
I will take some as I make them, but that could take a while.
Once again this is a call-out, if anyone uses these recipes, and they turn out okay, could you please send in photos.
I will put an email address up for you to send them in once people show an interest in sending them.

Much Love
xoxo

Chicken and Vegetable Rice Skillet

1 teaspoon vegetable oil
1 can cream of chicken soup
2 green onions sliced
1 pound chicken breast
1 cup of rice
1 cup of water
2 cups sliced carrot

Heat oil at medium-high heat in large skillet. Add chicken and cook until browned.
Stir in mixture of soup, water, rice and carrots.
Heat to a boil. Reduce heat to low once boiling.
Simmer covered until chicken is cooked through and rice has absorbed most of the liquid, stirring occasionally.
Add green onions for last 5 minutes.

Chicken Tetrazzini (contains Dairy)

(This is one of the best dishes to freeze for later use! Divide the mixture into 4 medium sized disposable aluminum loaf pans. Each of the pans will hold 2 to 3 servings. Freeze unbaked casseroles up to two months! Let stand 30 minutes to an hour at room temperature, and bake as directed.)


1 (16 ounce) package angel hair pasta
½ cup chicken broth
4 cups chopped, cooked chicken
1 (10 ounce) can cream of celery soup
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can of sliced mushrooms, drained
½ cup grated or shredded Parmesan
1 teaspoon pepper
½ teaspoon salt
2 cups shredded cheddar cheese

Prepare pasta according to package directions; drain.
Return pasta to pot and toss with chicken broth.
Stir together chopped chicken and next 8 ingredients in a large bowl; add pasta and toss well. Spoon mixture into 2 lightly greased 11x7 baking dishes. Sprinkle evenly with cheddar cheese.
Bake, covered, at 350 degrees for 45 minutes; uncover and bake 15 more minutes or until cheese is melted in bubbly.