Mint Brownies

These are my favorite brownies! They also freeze well, so you don't have to eat the whole pan all at once!

Brownies:
1 ½ cup sugar
¾ cup butter (don’t use margarine), softened
6 eggs, beaten
24 oz. bottle of Hershey’s Syrup
2 tsp. vanilla
1 ½ cup flour
¾ tsp. salt

Mix sugar and butter together, then add everything else and mix well. Spread in sprayed jelly roll pan and bake at 350 degrees for 28-30 minutes. Cool completely.

Mint Frosting:
3 cups powdered sugar
¾ cup butter (don’t use margarine)
3 T. water
1 ¼ tsp. mint extract (not peppermint)
6 drops of red or green food coloring

Mix together and spread on cooled brownies. Put brownies in the fridge for at least an hour (till the frosting doesn’t shine anymore), then put on the top chocolate layer. Keep brownies in fridge until about 30 minutes before you serve them. Cut after 30 minutes, so the top layer doesn’t crack. They test best if you make them a day in advance.

Top Chocolate Layer:
12 oz. bag semi sweet chocolate chips
1 cube butter
Melt together in microwave, stirring every 30 seconds.

**Recipe from Grandma S.

Pumpkin Squares

Here you go Sis, they are yummy!

16 oz. can pumpkin

2 cups sugar

1 cup veg. oil

4 eggs, slightly beaten

2 cups flour

2 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

Beat pumpkin, sugar and oil together. Add egg, mix well. Combine flour, baking soda, cinnamon and salt; add to pumpkin mixture and beat until well blended. Pour into greased 15 x 10 x 1 pan. Bake at 350 degrees for 25 - 30 minutes. Cool.

Frosting:

5 oz. cream cheese (softened)
5 T. butter or margarine (softened)
1 tsp. vanilla
1 3/4 cup or more powdered sugar
3-4 tsp. milk

Beat the cream cheese, butter and vanilla in mixing bowl until smooth. Gradually add sugar and mix well. Add milk until desired consistency. Frost and sprinkle with chopped nuts, if desired.