Peppermint Melt Away Cookies

I do realize that it is March. Seriously. I do. But I uncovered this holiday recipe booklet from Publix the other day and realized that one of the reasons I saved it was this recipe. (The other reason is a quiche recipe to be shared another day.)

For those of you who don't know, I started this blog to not only share recipes with others but to also be able to find recipes I love more easily. I LOVE my cookbooks. I ADORE my magazines that include wonderful recipes. But finding them later can be a challenge. For me anyway.

So even though it's March, these cookies sound fabulous! Besides, anytime is a good time for peppermint!

 

Peppermint Melt-Away Cookies

Pam Original Canola Spray
1 8-oz. package cream cheese
1/2 cup unsalted butter (1 stick)
large zip-top bag
1 cup starlight mints (or candy canes), finely crushed
1 large egg (or 1/4 cup egg substitute)
1/2 teaspoon vanilla extract
1 16.5-oz. box Duncan Hines Class White Cake Mix, divided
1 cup Nestle Premier White Toll House Morsels

Preheat oven to 350 degrees.

Coat baking sheets with spray. Cut cream cheese and butter into small pieces; place in large bowl to soften. Crush mints in zip-top bag using metal mallet.

Add egg, vanilla extract, and 1/2 of the cake mix to the cream cheese and butter mixture. Mix with electric mixer 1 to 2 minutes or until thoroughly blended. Stir in remaining half of cake mix, along with the white chocolate morsels and 1/2 cup of the mints until blended. Place remaining 1/2 cup mints in shallow bowl.

Shape dough into 1-inch balls and press tops of dough into mints. Place on baking sheets, mint side up and 2 inches apart. Bake 10 to 12 minutes or until golden and center is barely set. Let stand 3 to 4 minutes, then transfer to wire racks to cool.

Makes approximately 48 cookies.

Marbled Brownies

Everyone needs a chocolate fix every now and then. Some folks need it more often than others. That would be my mother, who doesn't eat many "sweets" but loves chocolate. This recipe is perfect. It also came from her. I don't remember exactly when but probably around the time I left her kitchen for my own. It's easy (always a good thing) and is dressy enough to serve anywhere.

Marbled Brownies

1 package Duncan Hines Family Size Brownie Mix
2 packages (3 oz. each) cream cheese (softened)
1/3 cup sugar
2 tablespoons flour
5 tablespoons butter (softened)
5 eggs
3/4 teaspoon vanilla

Cream Cheese Mixture: Beat the cream cheese and butter together with your mixer. Add the sugar, two eggs, flour and vanilla. Beat until it's smooth. Set aside.

Brownie Batter: Empty the brownie mix and chocolate flavor packet into a bowl. Add 2 tablespoons water and three eggs. Mix by hand until thoroughly blended.

Pour half the brownie batter into a greased 13 x 9 inch pan. Pour all the cream cheese mixture over the brownie layer. Spoon the remaining brownie batter here and there over the cream cheese batter. Move a knife through the batter in wide curves to create a swirl design.

Bake at 350 degrees for 35 to 40 minutes or until done. Cool before you frost it.

Easy Chocolate Frosting

3 tablespoons butter
2 tablespoons cocoa powder
1 1/2 cups confectioners sugar
2 tablespoons milk
1 teaspoon vanilla

Melt the butter in a medium saucepan. Stir in the cocoa until it is blended thoroughly. Add the confectioners sugar, milk and vanilla. Stir until it's smooth. Add more milk, if necessary. until the consistency becomes easy to spread.

Frost brownies. Let them sit until the frosting is firm. Then cut into serving size pieces.