Brownies:
4 oz. unsweetened chocolate
2/3 c. butter, room temp.
2 c. sugar
4 eggs
1 t. vanilla
1/2 c. Kahlua
1 1/4 c. flour
1 t. salt
1 t. baking powder

Frosting:
2 T. Kahlua
1 t. instant coffee
1/2 c. butter
2 c. powdered sugar
1/2 t. vanilla
2-3 T. milk

Drizzle:
1 oz. semi-sweet chocolate
1 T. butter

Preheat over to 350 degrees.  Grease 9 x 13 pan.
1. In med. saucepan over low heat, melt chocolate and butter. Remove from heat and mix in sugar, eggs, vanilla, and Kahlua.  Stir in flour, baking powder and salt.  Spread in prepared pan.  Bake 25-30 min. until batter starts to pull away from the sides.
2. Mix Kahlua with coffee until dissolved.  In med. bowl, cream butter, powdered sugar and vanilla.  Add coffee mix and beat until well blended.  Add milk until desired consistency and spread on cooled brownies.
3. In small saucepan, melt chocolate and butter.  Cool slightly and drizzle over frosting.

ENJOY!

A family favorite that is so easy to make...

Butter a 9 x 13 pan. Crush 1 lb. box of See’s Victorian Toffee. Put 1/2 the crumbs on the bottom of the pan. Spread 1/2 gallon of softened coffee or peppermint ice cream over and top with the rest of the toffee. Freeze.

Serve in squares. Drizzle with Hershey’s Chocolate Syrup.

Thanksgiving or Christmas, there is nothing like a good Pumpkin Pie ...

3 large eggs
1 16 oz. Can pumpkin
1/2 c. sugar
1/2 c. brown sugar, packed
1 t. cinnamon
1/2 t. ginger
1/2 t. salt
1/4 t. nutmeg
1/4 t. cloves
1 1/4 c. evaporated milk (from 12 oz. Can)
1 c. whipping cream whipped with 2 T. powdered sugar
1 9” unbaked pie crust

Preheat oven to 350 degrees. Beat eggs lightly in large bowl. Add pumpkin, brown and white sugars, cinnamon, ginger, salt, nutmeg and cloves, beating until well combined. Gradually beat in milk. Pour into pie shell.
Bake 60-70 minutes. You can test with knife in middle and pulled out clean.
Serve with whipped cream when cool. Serves 6-8.