Potato-Sour Cream Biscuits

Good with roast beef, chicken, or ham. Great for sandwiches, too.

8 ounces cubed, peeled Yukon gold potato
1/2 cup low-fat buttermilk
1/4 cup reduced-fat sour cream
2 tablespoons butter, cut into small pieces
1 3/4 cups all-purpose flour (about 7 3/4 ounces)
1 tablespoon baking powder
1 teaspoon salt
1/2 teaspoon baking
Cooking spray

Preheat oven to 450*. Place potato in a medium saucepan; cover with water. Bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return potato to pan. Add buttermilk, sour cream, and butter to pan; +ash with a potato masher until smooth. Lightly spoon flour into dry measuring cups; level with a kn+ife.Combine f

Irish Coffee Brownies

Makes sixteen 2-inch brownies
One 11 1/2-ounce package (2 cups) Nestle Toll House milk chocolate morsels, divided
1/2 cup butter
1/2 cup sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons Irish wiskey
2 teaspoons Nescafe Classic instant coffee
1 cup all-purpose flour

Preheat oven to 350*F. In small saucepan, over low heat, combine 1 cup chocolate morsels and butter; stir until morsels are melted and mixture is smooth. Cool to room tempeture. In large bowl, combine sugar and eggs; beat until thick and lemon colored. Gradually beat in chocolate mixture and vanilla extract. In cup, combine Irish wiskey and instant coffee; stir until disolved. Add to chocolate mixture. Gradually blend in flour. Pour into foil-lined 8-inch square baking pan. Bake at 350*F for 25-30 minutes. Immediatly sprinkle remaining 1 cup morsels on top. Let stand until morsels are shiny and soft; spread evenly. Cool completely on wire rack; cut into 2-inch squares.

Chocolate Mint Layer Cake

Makes one 2- layer cake
2/3 of 10- ounce package (1 cup) Nestle Toll House mint- chocolate morsels
1 1/4 cups water, divided
2 1/4 cups all- purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups firmly packed brown sugar
1/2 cup butter, softened
3 eggs
Chocolate Mint Frosting

Preheat oven to 375*F . In small saucepan, combine mint- chocolate morsels and 1/4 cup water. Cook over medium heat, stirring constantly, until morsels are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda and baking powder; set aside. In large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alternately with remaining 1 cup water. Pour into 2 greased and floured 9- inch round baking pans. Bake at 375*F for 25- 30 minutes. Cool completely on wire racks. Fill and frost with Chocolate Mint Frosting.
Garnish as desired.

Chocolate Mint Frosting:
Makes about 2 cups frosting
1/3 of 10- ounce package (1/2) cup Nestle Toll House mint- chocolate morsels
1/4 cup butter
1 teaspoon vanilla extract
1/4 teaspoon salt
3 cups sifted confectioners' sugar
6 tablespoons milk

Combine over hot (not boiling) water, chocolate morsels and butter. Stir until morsels are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to large bowl. Gradually beat in confectioners' sugar alternately with milk; beat until smooth. If necessary, add more milk until desired consistency is reached.