BYU Mint Brownies

I had never heard of BYU brownies until earlier this year, but apparently they are a legend among the people familiar with traditional BYU treats.

Brownies:
1 c butter
½ c cocoa
2 tbsp honey
4 eggs
2 c sugar
1 ¾ c flour
½ tbsp baking powder
½ tsp salt

Melt butter and mix in cocoa. Allow to cool. Add honey, eggs, sugar, flour, baking powder, and salt. Mix well. Pour batter into a greased 9x13 pan. Bake at 350°F for 25 minutes. Cool.

Mint Icing:
5 tbsp butter
dash of salt
3 tbsp milk
1 Tbsp light corn syrup
2 1/3 c powdered sugar
½ tsp mint extract
1-2 drops green food coloring

Soften margarine. Add salt, corn syrup, and powdered sugar. Beat until smooth and fluffy. Mix in mint extract and food coloring. Add milk gradually until the consistency is a little thinner than cake frosting.

Spread mint icing over brownies. Place brownies in the freezer for a short time to stiffen the icing. Remove from the freezer and carefully add a layer of chocolate icing.

My friend Stacey linked me to this recipe. When she made them, she used a box brownie mix and just made the mint topping for it.

Sausage Fondue

This is a traditional Christmas day brunch dish for the Loertscher family.

8 Slices of bread (or 8 hot dog buns)
2 3/4 cups milk
2 cups grated cheese
1/4 tsp dry mustard
4 eggs
1 1/2 lbs link sausage
1 can cream of mushroom soup

Cube bread. Cut links into thirds, brown, and drain. Place bread in greased baking pan. Top with cheese and sausage. Beat eggs with 2 1/4 cups milk and mustard. Pour over bread and sausage (can be refrigerated overnight at this step). Dilute soup with 1/2 cup of milk and pour into pan. Bake at 300 °F for 1 1/2 hours or until set.

Shepherd's Pie

Mom Carlile makes this receipe. I've seen others that use tomato sauce or tomato soup and they just don't appeal to me like the cream of mushroom soup does.

.5 lb ground beef
1 can green beans (not French cut)
1 can mushrooms
onion to taste
1 small can cream of mushroom soup
2 cups mashed potatoes (instant or real)
shredded cheddar cheese

Brown ground beef with onion. Place in an 8x8 pan. Mix in cream of mushroom soup. Layer green beans and mushrooms on top. Cover with potatoes, and top potatoes with cheese. Bake at 350 °F for 20 minutes or until soup is bubbling.

Serves 3-4.

French Bread Pizza

My mom tried this a while back, and I revived it recently when I wanted quick pizza. A few weeks ago, Aaron perfected it.

1 loaf French bread
1/2 jar pizza sauce (about 1 cup)
8 oz shredded mozzerella cheese

pizza toppings, such as:
ham
pepperoni
olives
mushrooms (cook fresh ones on the stove first)
green pepper
pineapple
...

Preheat oven to 400 °F. Cut bread in half lengthwise and place on a cookie sheet. Spread with sauce and cook for 5 minutes. Add toppings and cheese, and bake for another 10 minutes or until cheese is bubbling. Let cool for 3-4 minutes before slicing.

Serves 4-6.

Chicken Stuffing Casserole

Another Loertscher family recipe. Also a good use of Thanksgiving leftovers.

1 c shredded or chopped cooked chicken
1 package chicken stuffing
1 c chicken gravy

Prepare stuffing according to package directions. Spray an 8x8 pan with cooking spray and layer half the stuffing in the bottom. Top with half the chicken and half the gravy. Repeat layers and bake for 30 minutes at 350 °F.

Serves 2-3.