Chocolate Chip Toffee Bars

2 1/3 cups flour
2/3 cup firmly packed light brown sugar
3/4 cup margarine or butter
1 egg slightly beaten
1 (12 oz.) package semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 (10 oz.) package toffee bits

Preheat oven to 350 degrees
In large bowl, stir together flour and sugar. Cut in margarine until mixture resembles coarse crumbs. Add egg; mix well. Stir in 1 1/2 cups chocolate chips. Reserve 1 1/2 cups mixture. Press remaining crumb mixture onto bottom of 13 x 9 inch greased baking pan. Bake 10 minutes. Pour sweetened condensed milk evenly over crust; top with 1 1/2 cups toffee bits. Sprinkle reserved crumb mixture and remaining 1/2 cup chips over top. Bake 25 to 30 minutes or until golden brown. Sprinkle with remaining 1/4 cup toffee bits. Cool completely. Cut into bars.

Chocolate Lovers' Mint Chocolate Brownies

Brownies:
2 cups sugar
1 cup butter - softened
4 eggs
4 1-oz. squares unsweetened chocolate - melted & slightly cooled
2 1/2 cups sifted flour
1/4 tsp salt
1/4 tsp baking powder
2 tsp vanilla

Preheat the oven to 325 degrees
Cream sugar & butter until fluffy, beat in eggs till well blended. Add melted chocolate. Sift flour, measure, sift with dry ingredients & add to creamed mixture along with vanilla & nuts. Spread in greased & floured 9x13 pan. Bake 30-35 minutes or until no imprint is left when touched with finger. Do not over bake.

Mint Frosting:
4 TBS butter, softened
2 TBS evaporated milk
2 cups powdered sugar
1/2 tsp peppermint extract
Few drops of red or green food coloring

Mix all ingredients until creamy - spread on brownies. Refrigerate 1 hour.

Glaze Topping:
6 TBS butter
1 cup semi-sweet chocolate chips
2 tsp vanilla

Combine butter and chocolate chips in top of double boiler until melted. Add vanilla, blend thoroughly. Pour gently over pink or green frosting & spread by tipping pan. Refrigerate.

Taco Soup

Sorry, Dan - this one isn't for you. :)

1 lb ground beef

1 large onion, chopped

16 oz can Mexican-style tomatoes, undrained

16 oz can ranch-style beans, undrained

16 oz can whole-kernel corn, undrained

16 oz can kidney beans, undrained

16 oz can black beans, undrained

16 oz jar picante sauce (salsa)

Brown meat and onions in skillet. Drain. Combine with rest of ingredients in slow cooker. Cover. Cook on low 4-6 hours. Serve with sour cream, shredded cheddar cheese and tortilla chips as toppings.

*When I'm feeling lazy, or have already applied my make-up - I cheat and just sprinkle some (2-ish TBS) dehydrated onion flakes in with the ground beef. It works just fine.*