Mint Brownies

1 (20 oz) box of brownie mix

1 cup chopped walnuts - optional

12 oz chocolate frosting

 

Mint Frosting

 

5 T. softened butter

dash of salt

2 1/3 cups powdered sugar

1 T. light corn syrup

1/2 t. mint extract

food coloring

3 T. milk

 

Preheat oven to 350 degrees. In a large bowl, prepare the brownie mix according to package directions. Once mix is combined thoroughly, add the walnuts and then spread batter in 9x13 pan. Bake according to package directions.

 

To make the mint frosting, combine butter, salt, corn syrup and powdered sugar. Beat until smooth and creamy. Add mint extract and food coloring. Mix in and then add the milk gradually until frosting is a little more runny than cake frosting.

 

Spread the mint frosting over cooled brownies and then place in the freezer for a short time to stiffen. Take brownies out of freezer and carefully add a layer of chocolate frosting.

 

Shared by Judy Richins at Terrific Tuesday 2010

Cheesy Chicken Soup

2 cups carrots

2 cusp celery

1 lrg. onion

10 cups water

12 chicken bullion cubes

1 cup margarine

1 cup flour 1 lrg. bottle cheese whiz

2 cups cooked chicken

 

Boil carrots, celery, onion and bullion cubes.  In a separate pan melt margarine and then slowly add flour while stirring.  Take cap off of cheese whiz and heat in the microwave until warm.  Add cheese whiz to flour paste and stir until smooth.  Add chicken to vegetable mix and then add cheese paste a spoonful at a time.  Stir with a wire whisk until flour paste is mixed in well with no clumps.  Cook until it is heated all the way through. (If you are interested, this soup is only 7 WW points per cup!)

Shared by Meagan Smith at Terrific Tuesday 2010

Split Pea Soup

Ingredients:

• 1 (16 oz.) pkg. dried green split peas, rinsed
• 1 meaty hambone, 2 ham hocks, or 2 cups diced ham
• 3 carrots, peeled and sliced
• 1/2 cup chopped onion
• 2 ribs of celery plus leaves, chopped
• 1 or 2 cloves of garlic, minced
• 1 bay leaf
• 1/4 cup fresh parsley, chopped, or 2 teaspoons dried parsley flakes
• 1 tbsp. seasoned salt (or to taste)
• 1/2 tsp. fresh pepper
• 1 1/2 qts. hot water

Preparation:

Layer ingredients in slow cooker in the order given; pour in water. Do not stir ingredients. Cover and cook on HIGH 4 to 5 hours or on low 8 to 10 hours until peas are very soft and ham falls off bone. Remove bones and bay leaf. Mash peas to thicken more, if desired. Serve garnished with croutons. Freezes well.
Serves 8.

Shared by Michelle Westerlind at Terrific Tuesday 2010