Ingredients
- Servings: 1
- brownie crust:
- 1 (13 ounce) package brownie mix
- 2 eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- filling:
- 1 tablespoon hot water
- 1 tablespoon instant coffee powder
- 1 (8 ounce) package cream cheese, softened
- 1 (7 ounce) jar marshmallow cream
- 6 ounces small soft chocolate covered mints
- 1 cup whipping cream
Recipe
Preparation Time: 20 mins
Cook Time: 30 mins
Ready Time: 50 mins
- preheat oven to 350 degrees f (175 degrees c). grease a 9-inch round cake pan.
- prepare brownie mix according to package directions (see editor's note) and bake as directed, about 30 minutes. set aside to cool.
- in a large bowl, dissolve the coffee powder in the water. add the cream cheese and beat with an electric mixer until smooth. blend in the marshmallow cream.
- melt the mints by placing them in a microwave-safe bowl. heat on high for 1 1/2 to 2 minutes; stir until smooth. (or place mints in small saucepan and stir over low heat until melted).
- stir the melted mints into the cream cheese mixture. as the chocolate cools, it will form slivers in the filling mixture. whip the cream until medium-stiff peaks form.
- fold the whipped cream into the filling mixture and spread it over the cooled crust. loosely cover, place into the refrigerator and chill for several hours or overnight.
Ingredients
- Servings: 5
- 5 potatoes
- 4 ounces american cheese, sliced into strips
- 1 tablespoon butter
- 3/4 cup sour cream
Recipe
- preheat oven to 350 degrees f (175 degrees c).
- bake potatoes for 1 hour or until soft.
- in a microwave safe bowl, combine the cheese and butter. cook in microwave for 1 1/2 minutes or until melted. add sour cream and mix together.
- cut potatoes in half, scoop out insides while being careful not to tear the skins. add to cheese mixture and mix together until smooth.
- stuff potato mixture back into potato shells and bake at 350 degrees f (175 degrees c) for 10 minutes.
