Random Recipes

So, instead of going through the many, many recipe books I have, I tend to go online to find recipes I need for various parties and celebrations, and then forget where I put them when I want to make them again. I figured this was as good a place as any to record them. The first two are again from Taste of Home (obviously, I am a fan). The last is a Lion House Recipe.


Fluffy Mint Dessert


INGREDIENTS
· 1 package (1 pound) cream-filled chocolate sandwich cookies (40 cookies), crushed
· 1/2 cup butter, melted
· 2 cartons (12 ounces each) frozen Cool Whip® whipped topping, thawed
· 2 cups pastel miniature marshmallows
· 1-1/3 cups small pastel mints (5-1/2 ounces)
DIRECTIONS
Reserve 1/4 cup of crushed cookies for garnish; set aside. Combine the remaining cookies with butter; press into an ungreased 13-in. x 9-in. x 2-in. baking dish. Fold together the whipped topping, marshmallows and mints; pour over crust. Garnish with reserved cookies. Cover and refrigerate for 1-2 days before serving. Yield: 18-20 servings. (I actually just used regular marshmallows because the only pastel colored ones I could find were fruit flavored and I just wasn't sure about that)

Candy Bar Brownies

INGREDIENTS
· 3/4 cup butter, melted
· 2 cups sugar
· 4 eggs
· 2 teaspoons vanilla extract
· 1-1/2 cups all-purpose flour
· 1/3 cup baking cocoa
· 1/2 teaspoon baking powder
· 1/4 teaspoon salt
· 4 Snickers bars (2.07 ounces each), cut into 1/4-inch pieces
· 3 plain milk chocolate candy bars (1.55 ounces each), coarsely chopped
DIRECTIONS
In a large bowl, combine the butter, sugar, eggs and vanilla. In a small bowl, combine the flour, cocoa, baking powder and salt; set aside 1/4 cup. Stir remaining dry ingredients into the egg mixture until well combined. Toss Snickers pieces with reserved flour mixture; stir into batter. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with milk chocolate candy bar pieces. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. Chill before cutting. Yield: 3 dozen.

Warm Orange-Almond Drink

3 cups sugar

4 cups water

1 12ounce can frozen orange juice concentrate

1 1/2 cups lemon juice

1 tablespoon almond extract

2 teaspoons vanilla

1/4 teaspoon each ground cloves, allspice, and cinnamon (optional)

4 quarts water

Heat sugar and 4 cups water in a large pot over medium heat. Stir in remaining ingredients and heat until hot but not boiling. Serve warm. Leftover beverage can be cooled and stored in the refrigerator for ten days. Makes 48 half-cup servings.