Brownie MIX:

21 1/2 oz. package of Pillsbury Fudge Brownie mix
1/2 cup of water
1/2 cup oil
1 egg 1/2 teaspoon on mint extract

FILLING:

1/2 cup butter (margarine will work)
3 oz. cream cheese ( softened)
2 1/2 cups powder sugar
3 tablespoons of cream de mint (green color one)
green food coloring (enough to make a nice green color)

FROSTING:

6 oz. Semi-Sweet Chocolate chips ( I used mint flavored ones)
1/3 cup of butter

Pre heat oven to 350 degrees
Grease the "BOTTOM ONLY" of 13"X9" pan

In a large bowl: combine all of the BROWNIE MIX
Beat 50 strokes with a spoon
Bake for 30 to 35 minutes or until brownies are set...
DO NOT OVER BAKE
Cool completely

Filling:

In a medium bowl:
Combine butter and cream cheese Beat until light and fluffy.
Add powder sugar,cream de mint and food color... Beat until smooth.
Spread over cooled brownies...

Frosting:

In small sauce pan melt chocolate chips & butter
over LOW heat stirring constantly until smooth.
Remove from heat and let cool 15 minutes.
Pour evenly over mint filling.
Refrigerate one long hour...LOL.. before cutting into 48 bars...

4 sticks of butter (should be butter)
1 cup of sugar
3 1/2 cups all purpose flour
2 1/2 cups of crushed potato chips
1 teaspoon of vanilla
Powder sugar

Cream butter and sugar.
Add flour gradually.
Add potato chips and vanilla.
Drop by a teaspoon full on a
"UN-GREASED" cookie sheet...

Bake at 350 degrees for 15 minutes

Sprinkle with power sugar while hot.

12 oz package of chocolate chip
1 stick of butter
1/2 cup of chopped pecans
1 package of colored mini marshmallows
Coconut

Melt chocolate chips and butter together.
In a bowl:
Mix marshmallow and nuts
Pour melted chocolate & butter
mixture over the marshmallows and mix well.
Sprinkle coconut on a long strip of wax paper
Pour 1/2 of the mixture on the coconut
and roll up like a jelly roll
Wrap it up in the same paper and refrigerate
12 or more hours
Slice and serve....

Not your ordinary cranberry sauce or salad
1 can of whole cranberry sauce
6 oz. cream cheese
2 tablespoons of mayonnaise
2 tablespoons of sugar
8 1/4 oz. can of crushed pineapple (Well drained)
1/2 cup of chopped pecans
1 package of dream whip or
1 pint of whipping cream or
8 oz of cool whip

CREAM: cream cheese, mayonnaise & sugar
Stir in the pineapple, cranberry sauce and pecans.
Fold in the whipping cream...
Use muffin tins with liners in and spoon in the mixture into the cups..
Freeze....
Pull from freezer a few minutes before serving...
makes about 20