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from Betty Crocker Box Bet Crocker Original Supreme brownie mix (with chocolate syrup pouch) 1/3 c. water 1/3 c. vegetable oil 2 eggs 3/4 c. whipping cream 1 c. Andes Creme de Menthe Baking Chips 3 eggs 1/3 c. sugar Topping: 1/3 c. Andes Creme de Menthe baking chips + a handful more for sprinkling over the top.  1. Heat oven to 350 degrees. Grease bottom only of a10-inch spring-form pan with shortening. Make brownie mix as directed on box, using the water, oil, and the 2 eggs listed here. Spread evenly in spring form pan. 2. In a 2-quart saucepan, heat whipping cream and 1 c. Andes Creme De Menthe chips over medium heat, stirring constantly until chocolate is melted and mixture is smooth. Cool slightly. 3. In another bowl, beat 3 eggs and sugar with electric mixer on medium speed until foamy; stir into chocolate mixture. Pour the chocolate mixture evenly over brownie batter in pan. 4. Bake for about 1 hour and 5 minutes or until the top is set. Cool co

Ingredients  For Cupcakes 3 sticks unsalted butter, it has to be warm 1-1/2 cups light brown sugar, packed 4 eggs 2-2/3 cups standard  flour 1 tea spoon of  baking powder 1 tea spoon of  baking soda 1/8 teaspoon of finely ground sea salt 1 cup of  milk 1-1/2 teaspoon of vanilla extract 1/2 teaspoon  of almond extract 1 cup ofchocolate chips   For Filling  4 tablespoons unsalted butter, at room temperature 6 tablespoons light brown sugar, packed 1 cup plus 2 tablespoons all-purpose flour 1/2 cup plus 1 tablespoon sweetened condensed milk (half of a 14 oz can) 1/4 teaspoon almond extract 1/4 cup mini semisweet chocolate chips Frosting  3 sticks  of unsalted butter 3/4 cup of  light brown sugar, packed 3-1/2 cups of powdered sugar 1 cup of  standard flour 1/2 teaspoon  of sea salt 3 spoons of milk 1-1/2 tea spoons  of vanilla extract 1 tea spoon of almond extract Tiny chocolate chip cookies Mini chocolate chips Instructions Cupcakes 

  Ingredients 4 chicken breasts cut in thirds (12 pieces) Bacon slices salt and pepper to taste garlic powder chili powder brown sugar Recipe   Cut each breast into 3 pieces, season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oven proof dish....make sure you have some olive oil in the dish too, like 2 or 3 tablespoons is fine {I skipped this since I grilled them.  I honestly think you could coat your dish with nonstick cooking spray instead to save a few calories}.   Bake at 400 degrees for 30 to 40 minutes or until chicken is cooked through and bacon is nice and brown and crispy.  Delicious served with mashed potatoes with some of the gravy from the chicken drizzled on top. **Also great on the grill!  No juices to drizzle on anything, but still delicious!

Ingredients 24 jumbo pasta shells 1 15-oz. container ricotta 2 cups shredded mozzarella 1/2 cup shredded Parmesan 1 10-oz. package frozen chopped spinach, thawed and squeezed dry 1 large egg, lightly beaten $ Salt and pepper 1 teaspoon Italian seasoning Pinch of ground nutmeg 1 26-oz. jar spaghetti sauce

Ingredients: For the crust: 1½ cups graham cracker crumbs 4 tbsp. unsalted butter, melted 3 tbsp. sugar For the raspberry swirl: 6 oz. fresh raspberries 2 tbsp. sugar For the filling: 2 lbs. cream cheese, at room temperature 1½ cups sugar Pinch of salt 1 tsp. vanilla extract 4 large eggs, at room temperature Instructions: Preheat the oven to 325˚ F. Line cupcake pans with paper liners. In a small bowl, combine the graham cracker crumbs, melted butter and sugar. Stir together with a fork until well blended and all the dry ingredients are moistened. Press 1 tablespoon of the mixture into the bottom of each cupcake liner. To make the raspberry puree, combine the raspberries and sugar in a blender or food processor. Process until smooth, then pour through a fine mesh sieve to remove the seeds. To make the cheesecake, beat the cream cheese on medium-high speed in the bowl of an electric mixer until fluffy. Blend in the sugar

Recipe from: http://bevcooks.com/2012/09/shrimp-pad-thai-cups/ What it took for about 24 cups: * 24 wonton wrappers * 7 oz pad thai noodles * 2 Tbs. brown sugar * 2 Tbs. soy sauce * 1 Tbs. fish sauce * 2 Tbs. fresh lime juice * 1 Tbs. sriracha or chili garlic sauce * 3 Tbs. canola oil * 2 scallions, finely sliced * 24 large frozen shrimp, thawed, peeled and deveined * 5 cloves garlic, minced * 1 cup fresh bean sprouts * 1/4th cup unsalted peanuts, chopped * fresh cilantro for garnish Preheat oven to 350. Lightly oil each side of the wonton wrappers, and carefully press them into each muffin tin. Bake for 5 to 7 minutes, until crispy and slightly browned. Set aside. Cook the noodles according to the package, then drain. Set aside. In a small bowl, combine brown sugar, soy sauce, fish sauce, lime juice and chili paste. Heat a large skillet over medium-high. Add the oil to the pan. Add the scallions, shrimp and minced garlic. Stir-fry roughly 2 minutes, un