Thin Mint Brownies

Recipe adapted from Hershey's Best Brownies

1/2 cup unsalted butter, melted
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1/2 cup all-purpose flour
1/3 cup HERSHEY'S Cocoa
1/4 teaspoon baking powder
1/4 teaspoon salt

1/4 cup milk

1/2 sleeve Thin Mints, crushed

Preheat oven to 350°F. Spray a 9-inch square pan cooking spray.

Cream butter, sugar and vanilla in bowl on medium speed.

Add eggs one at a time; beat until fully mixed in.

Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended.

Slowly add in milk.

Fold in crushed thin mints.

Spread batter evenly in prepared pan.

Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack.

Shortcut Shortcakes

2 1/3 cups baking mix
2/3 cup milk
3 tbsp vanilla sugar
3 tbsp butter, melted
1 tbsp vanilla extract

Preheat oven to 350. Spray a shortcake pan with cooking spray.

Combine ingredients in a large bowl. Spoon evenly into pan.

Bake 10-12 minutes or until a wooden pick inserted in the middle comes out clean.

Cheesy Potato & Corn Chowder

30 oz bag frozen shredded hash browns

12 oz bag frozen corn

7 oz can chopped green chilies

1 can cream of chicken soup

16 oz carton chicken broth

1 tbsp Smoky 4/S Seasoned Salt

Combine above ingredients. Cook on low 4 hours. Use an immersion blender to blend potatoes to desired consistency.

Stir in the items below:

2 cups milk

8 oz Velveeta, cubed

1 package bacon pieces

Stir; cook on low 4 more hours.