Pots de Creme

Ingredients

12 ounces, weight Semi-Sweet Chocolate Chips

4 whole Eggs, Room Temperature

2 teaspoons Vanilla Extract (or Cognac, Grand Marnier, Etc.)

1 pinch Salt

8 ounces, fluid Strong Hot Coffee

Preparation Instructions

First thing to do is to take your eggs out of the refrigerator ahead of time and let them come to room temperature before starting.

When eggs are at room temperature you can begin by placing the chocolate chips into a blender. Follow this with the eggs and the vanilla (or liqueur). Add a pinch of salt. Turn on the blender.

While it is blending, remove the circular disk from the blender lid and very slowly pour in 8 ounces of strong, VERY HOT coffee. It is essential that your coffee be extremely hot in order for the final product to be the right consistency and texture.

Blend for a minute or so until mixture is smooth and fairly free of visible bits of chocolate.

Pour the mixture into your serving glasses or little demitasse cups, leaving plenty of room to add a heap of whipped cream later.

Place in the refrigerator for at least 3 to 4 hours so the mixture has a chance to set.

Garnish with whipped cream and maybe a chocolate curl or two and you have an easy, delicious and yes, elegant, dessert!

Homemade Butterfingers

Ingredients:
1 lb. candy corn
16oz jar creamy peanut butter 
16oz pkg. chocolate candy coating


Preparation Instructions:
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Homemade Brownies

Ingredients: 

1/2 cup vegetable oil

1 cup white sugar

1 teaspoon vanilla extract

2 eggs

1/2 cup all-purpose flour

1/3 cup unsweetened cocoa powder

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup chopped walnuts (optional)

Preparation Instructions:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.

In a medium bowl, mix together the oil, sugar, and vanilla. Beat in eggs. Combine flour, cocoa, baking powder, and salt; gradually stir into the egg mixture until well blended. Stir in walnuts, if desired. Spread the batter evenly into the prepared pan.

Bake for 20 to 25 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares.

Top With: Grandma's Chocolate Icing

Chocolate Scotcheroos

Ingredients:

1 cup white sugar

1 cup light corn syrup
1 cup peanut butter
6 cups crispy rice cereal
1 cup semisweet chocolate chips
1 cup butterscotch chips

Preparation Instructions:

Butter a 9x13 inch baking pan.
In a saucepan over medium heat, combine the sugar and corn syrup, and bring to a rolling boil. Remove from heat, and stir in peanut butter. Mix in the rice cereal until evenly coated. Press the mixture into the prepared pan.
In a glass bowl in the microwave, melt the chocolate and butterscotch chips, stirring occasionally until smooth and well blended. Spread over the top of the bars. Chill until set, then cut into bars

Summer Celebration Ice Cream Cake

Ingredients:
1 cup sugar
3 tablespoons butter melted
3 tablespoons orange yogurt
1 egg
1 teaspoon grated orange peel
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/3 cup baking cocoa
1 cup (6 ounces) semisweet chocolate chips
1-3/4 quarts vanilla ice cream, softened
4 to 6 squares (1 ounce each) semisweet chocolate
1 tablespoon shortening
Mixed fresh berries

Preparation Instructions:Line an 8-in. square baking dish with foil and grease the foil; set aside. In a large bowl, combine the sugar, butter, yogurt, egg, orange peel and vanilla until blended. Combine flour and cocoa; stir into sugar mixture. Add chocolate chips. Spread into prepared dish. Bake at 325 for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs. Cool on a wire rack. Spread ice cream over cake. Cover and freeze for 3 hours or until firm. Remove from the freezer 10 minutes before serving. In a microwave-safe bowl, melt chocolate and shortening; stir until smooth. Using foil, lift dessert out of dish; gently peel off foil. Cut into squares. Garnish with berries and drizzle with chocolate. Yield: 9 servings.

Turtle Dessert

Ingredients:
17 ice-cream sandwiches

1 (12 1/4 ounce) jar caramel topping
1 1/4 cups chopped pecans, toasted
1 (12 ounce) container frozen whipped topping, thawed
3/4 cup hot fudge topping, heated

Preparation Instructions:
Place 8 1/2 ice cream sandwiches in a 13 x 9 inch baking dish.
Spread evenly with caramel topping, and sprinkle with 1 cup pecans.
Top with 2 cups whipped topping and remaining ice-cream sandwiches.
Spread remaining whipped topping evenly over sandwiches.
Sprinkle with remaining 1/4 cup pecans.
Cover and freeze at least 2 hours.
Let stand 5 minutes before serving; cut into squares and drizzle with additional fudge topping. 

No-Bake Chocolate Peanut Butter Bars

Ingredients:
2 cups peanut butter, divided
3/4 cup (1 1/2 sticks) butter, softened
2 cups powdered sugar, divided
3 cups graham cracker crumbs
2 cups (12 oz. package) Semi-Sweet Chocolate Mini Morsels, divided

Preparation Instructions:
GREASE 13x9-inch baking pan
BEAT 1 1/4 cups peanut butter and butter in large mixing bowl until creamy. Gradually beat in 1 cup powdered sugar. With hands or wooden spoon, work in remaining powdered sugar, graham cracker crumbs and 1/2 cup morsels. Press evenly into prepared pan. Smooth top with spatula.
MELT remaining peanut butter and remaining morsels in medium, heavy-duty saucepan over lowest possible heat, stirring constantly, until smooth, or melt in microwave. Spread over graham cracker crust in pan. Refrigerate for at least 1 hour or until chocolate is firm; cut into bars. Store in refrigerator.

Puppy Chow

Ingredients:
3/4 cup peanut butter
1 cup chocolate chips
1/4 cup butter
8 cups Crispix cereal
2 cups powdered sugar

Preparation Instructions:
Melt the peanut butter, chocolate chips, and butter together. Pour over the cereal in a large kettle or bowl and stir well. Pour the powdered sugar into a large brown paper bag and add the cereal. Fold the bag to seal and shake well to coat evenly.

Ingredients:

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar


Preparation Instructions:
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Peanut Butter Blossoms

Ingredients:
48 Hershey's Kisses Brand Milk Chocolates
1/2 cup shortening
3/4 cup Reese's Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Preparation Instructions:
1 Heat oven to 375°F. Remove wrappers from chocolates.
2 Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
3 Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
4 Bake 8 to 10 minutes or until lightly browned. Immediately press a chocolate into center of each cookie; cookie will crack around edges. Remove from cookie sheet to wire rack. Cool completely. About 4 dozen cookies.

Chocolate Chip Cookies

Ingredients:
2 cups flour
1 cup oatmeal, finely ground (the little food processor does this nicely)
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 tsp vanilla
2 large eggs
1 bag chocolate chips

Preparation Instructions:
Preheat oven to 375 degrees.
Combine flour, baking soda, oatmeal and salt in small bowl. Beat butter, sugars and vanilla in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate chips. Drop by rounded tablespoons onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Chip Cheesecake

Ingredients:
9 inch Graham Cracker Crust
3 - 8 oz packages of cream cheese
3/4 cup sugar
3 eggs
1 tsp. vanilla
2 cups chocolate chips (mini or regular)

Preparation Instructions:
Preheat oven to 450 degrees. Beat cream cheese and sugar until well blended. Add eggs and vanilla. Beat well. Stir in chocolate chips. Pour into crust. Bake for 10 minutes. Then without opening oven door reduce oven to 250 degrees. Bake 30 minutes or until set. Cool in fridge until thoroughly chilled. Add chocolate topping, (below), and return to fridge till chocolate is set.

Chocolate topping:
1/3 cup chocolate chips
2 Tablespoons whipping cream
Melt chocolate with whipping cream. Stir till smooth.

Peanut Butter Brownies

Ingredients:

1 box brownie mix

½ cup oil

1/4 cup water

2 eggs

FILLING

3/4 cup creamy peanut butter

1/3 cup margarine or butter

1/3 cup sugar

2 tablespoons flour

2 eggs

Preparation Instructions

1. Heat oven to 350 degrees. Prepare brownie mix as directed on package, using oil, water and eggs. Set aside.

2. In small bowl, combine peanut butter and margarine; beat until smooth. Mix in flour and sugar. Add 2 eggs; blend well.

3. Spread half of brownie mixture in prepared pan. Carefully spread peanut butter mixture evenly over chocolate mixture. Spread remaining chocolate mixture evenly over peanut butter mixture.

White Chip Chocolate Cookies

Ingredients:

1 cup butter
2 cups sugar
2 eggs
2 tsp. vanilla
2 cups flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp. salt
1 2/3 cup white chocolate chips

Preparation Instructions:
Preheat oven to 350 degrees.

In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes. Allow cookies to cool on baking sheet 5 minutes before removing to a wire rack to cool completely.

Bittersweet Cheesecake Torte

Ingredients:

2/3 cup whipping cream

8 ounces milk chocolate or bittersweet chocolate, chopped

    Nonstick spray for baking

1 19.5-ounce package brownie mix

2  8-ounce packages cream cheese, softened

1/2 cup sugar

2 teaspoons vanilla

2 eggs, lightly beaten

3 ounces milk chocolate or bittersweet chocolate, melted

3 ounces white baking chocolate, melted

Preparation Instructions: 

1. For ganache: In a small saucepan, heat whipping cream over medium-high heat just until boiling. Remove from heat. Add the 8 ounces milk chocolate (do not stir). Let stand for 5 minutes. Stir until smooth. Transfer to a large bowl. Cover and chill.

2. Preheat oven to 350 degrees F. Coat two 9x1-1/2-inch round cake pans with nonstick spray for baking; set aside. Prepare brownie batter according to package directions. Divide batter between prepared pans. Bake about 25 minutes or until edges are set. Cool in pans on wire racks for 10 minutes. Remove uncut brownies from pans. Transfer to a wire rack. Cool completely.

3. Preheat oven to 350 degrees F. In a large bowl, combine cream cheese, sugar, and vanilla; beat with an electric mixer on medium speed until combined. Beat in eggs just until combined. Transfer half of the mixture (about 1-1/2 cups) to a medium bowl. To one bowl, add the 3 ounces melted milk chocolate; stir until smooth. To the other bowl, add the melted white chocolate; stir until smooth.

4. Wrap heavy-duty foil around the bottom of an 8-inch springform pan, making sure foil comes at least 1 inch up the side. Using a sharp knife, trim edges from brownie rounds, making two 8-inch rounds.* Place one of the brownie rounds in the pan. Pour milk chocolate-cream cheese mixture on top. Place the remaining brownie round on the milk chocolate-cream cheese mixture and pour white chocolate-cream cheese mixture on top.

5. Place the foil-wrapped springform pan in a large roasting pan; pour enough hot water around the springform pan to come halfway up the side. Bake for 60 to 65 minutes or until cheesecake appears set when gently shaken. Carefully remove springform pan from water.

6. Cool in springform pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the edge from the side of the pan; cool for 30 minutes more. Remove the side of the pan; cool completely on wire rack. Cover and chill overnight.

7. Remove ganache from refrigerator. Beat with an electric mixer on medium speed until light, fluffy, and of spreading consistency. Spoon whipped ganache into a pastry bag fitted with a medium star or round tip. Pipe stars or mounds to cover the entire top of the chilled cheesecake. Makes 12-16 servings.

Homemade Chocolate Peanut Butter Cups (Reeses)

• Ingredients: 
• 1 cup creamy peanut butter, divided
• 4-1/2 teaspoons butter, softened
• 1/2 cup confectioners' sugar
• 1/2 teaspoon salt
• 2 cups (12 ounces) HERSHEY’®S Semi-Sweet Chocolate Chips
• 4 milk chocolate candy bars (1.55 ounces each), coarsely chopped
• Colored sprinkles, optional

Preparation Instructions:

• In a small bowl, combine 1/2 cup peanut butter, butter, confectioners' sugar and salt until smooth; set aside.
• 
  
• In a microwave, melt the chocolate chips, candy bars and remaining peanut butter; stir until smooth.
• 
  
• Drop teaspoonfuls of chocolate mixture into paper-lined miniature muffin cups. Top each with a scant teaspoonful of peanut butter mixture; top with another teaspoonful of chocolate mixture. Decorate with sprinkles if desired. Refrigerate until set. Store in an airtight container. 
• Yield: 3 dozen.

Bishops Chocolate Pie

Ingredients:
2 cups vanilla ice cream
2 cups milk
1 package chocolate pudding
1 package vanilla pudding
Graham Cracker Crust
1 tub cool whip
Chocolate Bar

Preparation Instructions:
Mix together first 4 ingredients. Place in crust. Chill. Spread cool whip and top with chocolate shavings.

Grandma’s Moist Chocolate Cake

Ingredients:
2 cups flour
1 tsp. Salt
1 tsp. Baking powder
1 tsp. Baking soda
3/4 cups cocoa
2 cups sugar
1 cup oil
1 cup hot coffee
1 cup milk
2 eggs
1 tsp. Vanilla

Preparation Instructions:
Mix Well. Put in greased and floured 13x9 inch pan. 325 degrees, 25-30 minutes.