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St. Patricks dinner

Prep time: 3 hours, 25 minutes Makes: 32 brownies Brownie Base 1 box Betty Crocker Original Supreme brownie mix (with chocolate syrup pouch) Water, vegetable oil and eggs called for on brownie mix box Filling 3-1/2 cups powdered sugar 1/4 cup butter or margarine, softened 1/4 cup whipping cream 1 package (3 ounces) cream cheese, softened 1/4 teaspoon mint extract 4 drops green food color Topping 1/2 cup whipping cream 1 bag (12 ounces) semisweet chocolate chips (2 cups) 1/2 cup butter (do not use margarine)

Heat oven to 350 degrees. Grease only bottom of 13-by-9-inch pan with shortening or cooking spray. Make and bake brownie mix as directed on box for this size pan, using water, oil and eggs. Cool completely, about 1 hour. In large bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread over cooled brownies. Refrigerate about 1 hour, or until set. Meanwhile, in 2-quart nonstick saucepan, heat topping ingredients over medium-low heat, stirring constantly, until melted and smooth. Cool about 10 minutes or until lukewarm. Pour topping over filling; spread to cover. Refrigerate uncovered about 2 hours, or until set. Before cutting into bars, let stand 10 minutes at room temperature. For bars, cut into 8 rows by 4 rows. For easier cutting, cut brownies with a wet knife. Store covered in refrigerator. All materials courtesy of The Beef Checkoff and General Mills. For mealtime inspiration and more cooking techniques, flavor pairings, storage guidelines and cooking and baking tips, visit and