Mint Chocolate Ice Cream Cake

I thought I'd posted this recipe before, but I can't find it, and Sarah wanted a copy, so here goes:

Cake
1 box Betty Crocker SuperMoist butter recipe chocolate cake mix
Water, butter, and eggs called for on cake mix box

Filling
6 cups green mint-flavored ice cream with chocolate chips or chocolate swirl, slightly softened

Frosting
1 1/2 c whipping cream
2 T powdered sugar
4 drops green food color

Heat oven to 350 degrees. Grease bottoms only on 2 9-inch round cake pans; line bottoms with waxed paper. Make cake mix as directed on box. Spoon evenly into pans.

Bake as directed on box. Cool in pans 10 minutes. Remove from pans to cooling racks. Remove waxed paper. Cool completely, about 30 minutes.

Line 9-inch round cake pan with foil. Spoon and spread ice cream evenly in pan. Cover with foil; freeze until completely frozen, about 2 hours.

On serving plate, place 1 cake layer with rounded side down. Remove ice cream from pan; peel off foil. Place on top of cake. Top with remaining cake layer, rounded side up.

In medium bowl, beat whipping cream, powdered sugar and food color on high speed until stiff peaks form. Frost side and top of cake with whipped cream. Freeze about 2 hours or until firm. Let stand at room temperature 10 minutes before serving.

Grasshopper Brownies

It was a well-known fact that you could prowl the halls of Argon ST around 1:00 pm and usually find a free lunch. We had lunch catered almost daily for different meetings and lunchtime learning sessions. One of my favorite desserts from the local caterer was a brownie that was covered in mint cream and topped with a thin layer of chocolate. This recipe is a pretty spot-on recreation.

1 box of brownie mix (plus ingredients listed on the box)
2 c confectioner's sugar
1/2 c butter, softened
1/2 t peppermint extract
green food dye
6 T butter
1 c chocolate chips

Prepare brownies as specified on the back of the box. Let cool.

Mix sugar, 1/2 c butter, and peppermint extract until smooth. Spread over cooled brownies. Let set (about 15 minutes).

Melt chocolate chips and butter over low heat. Poor chocolate over frosted brownies. Let set (about 1 hour).

Enjoy!

Dark Chocolate Chip Butterscotch Bars

These are the best chocolate chip cookie bars I've ever had; they could do some serious damage to my rear and thighs. Oh well, I guess I'll just have to pray that Tom eats more than I do (if you must know, I may hide them from him). If you want one, come on over.

1/2 cup (1 stick) butter, softened
3/4 cups brown sugar, packed
1/2 tablespoon vanilla extract
1 eggs
1 cups dark chocolate chips, divided
1 1/4 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees. Spray a 9 x 9 inch baking pan with cooking spray.

Beat butter, brown sugar, and vanilla extract in a large bowl until creamy. Combine flour, baking powder, and salt. Beat in egg. Gradually beat flour mixture into butter mixture. Stir in half of the chocolate chips. Spread into prepared pan and sprinkle remaining chocolate chips on top.

Bake for 30 - 40 minutes or until a toothpick inserted in the center comes out clean. Cool in pan. Invert pan on a cutting board, and cut into bars.

Original Source: www.dinnersforayear.blogspot.com