Ingredients
1 cup white sugar
1 cup packed light brown sugar
1 cup butter
1 cup vegetable oil
1 egg
1 tablespoon milk
4 cups all-purpose flour
1 teaspoon salt
1 teaspoon cream of tartar
1 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup chopped walnuts
2 cups semisweet chocolate chips
Directions
Thoroughly cream sugars, margarine, oil, egg, milk and vanilla.
Add dry ingredients, nuts and chocolate chips.
Drop by teaspoon onto ungreased cookie sheets. Bake at 350 degrees F (175 degrees C) for 8-12 minutes. (Cookies are light in color when done.)
Ingredients
3 (1 ounce) squares unsweetened chocolate
2 cups semisweet chocolate chips
1/2 cup butter
3 eggs
1 cup white sugar
2 1/4 teaspoons finely ground espresso beans
3/4 cup all-purpose flour
1/3 teaspoon baking powder
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line them with parchment paper.
In the top of a double boiler, melt together the unsweetened chocolate, 1 cup of the chocolate chips and the butter. This can also be done in a microwave oven on low setting. Stir occasionally until melted. In a medium bowl, beat the eggs and sugar until thick and light, about 3 minutes. Stir in the espresso. Add the chocolate mixture, mix well. Sift together the flour and baking powder, fold into the egg mixture. Carefully fold in the chopped nuts and remaining chocolate chips.
Drop dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Cookies will have a crackled appearance when done. Cool on baking sheets.
Ingredients
2 cups premium quality chocolate ice cream
2 (1.65 ounce) bars dark chocolate candy bars, diced
1/2 cup whipped cream
1 tablespoon chocolate shavings, for garnish
1/4 cup whipped cream
Directions
Combine the ice cream, diced chocolate, and 1/2 cup whipped cream in a blender. Blend until smooth. Pour into glasses, and garnish with 1/4 cup whipped cream and chocolate shavings.
Ingredients
1 (3.5 ounce) package non-instant chocolate pudding mix
2 cups milk
1 (18.25 ounce) package devil’s food cake mix
1 cup semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.
In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts.
Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Ingredients
1/2 cup unsalted butter
10 (1 ounce) squares semisweet chocolate
Directions
Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.
Ingredients
35 soda crackers
1 cup butter or margarine
1 cup packed brown sugar
1 1/2 cups semisweet chocolate chips
1 1/2 cups coarsely chopped walnuts
Directions
Line a 15-in. x 10-in. x 1-in. baking pan with foil and coat with nonstick cooking spray. Place crackers in rows on foil. In a saucepan, melt butter; add the brown sugar and bring to a boil. Boil for 3 minutes. Pour over crackers and spread until completely covered. Bake at 350 degrees F for 5 minutes (crackers will float). Remove from the oven. Turn oven off. Sprinkle chocolate chips and walnuts over crackers. Return to the oven until chocolate is melted, about 3-5 minutes. Remove from the oven; using a greased spatula, press walnuts into chocolate. Cut into 1 in. squares while warm. Cool completely; remove candy from foil.
Ingredients
1 1/2 cups blanched whole almonds
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
7/8 cup white sugar
2 cups semisweet chocolate chips
2 eggs
1 teaspoon vanilla extract
2 tablespoons whiskey
Directions
Preheat oven to 350 degrees F (175 degrees C). Toast the almonds in a shallow pan for 12 to 15 minutes, shaking the pan a few times, until almonds are lightly colored. Set aside to cool.
Preheat oven to 375 degrees F (190 degrees C). Line 2 or 3 cookie sheets with aluminum foil, shiny side up.
In a large bowl, stir together the flour, baking soda, baking powder, salt and sugar. Place 1/2 cup of these dry ingredients into the bowl of a food processor. Add about a half cup of the toasted almonds and process for about 30 seconds.
Return the mixture to the bowl of dry ingredients and stir in the remaining almonds and chocolate chips. In a large measuring cup, beat the eggs, vanilla and whiskey with a fork to blend. Stir into the dry ingredients until moistened. Wet your hands and divide the dough into four portions. Keeping hands wet, form each quarter into strips about 9 inches long, 2 inches wide and 1/2 inch high. Round the ends. Place two strips crosswise on each of the cookie sheets.
Bake for 25 minutes in the preheated oven. If baking more that one sheet at a time, reverse the sheets top to bottom halfway through cooking time.
Using a metal spatula remove the slabs from cookie sheets and let cool for 20 minutes on cutting board. Reduce oven temperature to 275 degrees F.
With a serrated knife, carefully cut at an angle into slices about 1/2 inch wide. Place the slices, cut side down, onto cookie sheets.
Bake 25 to 30 minutes in t
Ingredients
1 cup semisweet chocolate chips
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup packed brown sugar
2 eggs
1/2 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Directions
Melt the chocolate chips in a heavy saucepan over very low heat. Stir to evenly melt.
Cream together the butter and sugars until light. Beat in the eggs, one at a time. Stir in the melted chocolate and vanilla.
In a bowl, whisk together the flour, baking powder and baking soda. Add to the butter mixture slowly. Blend thoroughly. Shape into 1-inch balls and place on a greased cookie sheet.
Bake at 350 degrees F (180 degrees C) for 12 to 14 minutes. Let sit on cookie sheet for a minute or two before removing to a rack to cool.
Ingredients
1 cup butter or margarine, softened
2 cups sugar
3 eggs
6 tablespoons maraschino cherry juice
6 tablespoons water
1 teaspoon almond extract
3 3/4 cups all-purpose flour
2 1/4 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups sour cream
3/4 cup chopped maraschino cherries, drained
3/4 cup chopped walnuts, toasted
3 (1 ounce) squares unsweetened chocolate, melted
confectioners’ sugar
Directions
In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Add the cherry juice, water and extract; mix well. Combine flour, baking soda and salt; add to creamed mixture alternately with sour cream. Mix just until combined.
Divide batter in half. to one portion, add cherries and walnuts; mix well. To the second portion, add chocolate; mix well. Spoon half of the cherry mixture into a greased and floured 10-in. fluted tube pan. Cover with half of the chocolate mixture. Repeat layers. Bake at 350 degrees F for 1 hour and 15 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes; remove from pan to a wire rack to cool completely. Dust with confectioners; sugar if desired.
Ingredients
1/4 cup shortening
3 tablespoons sugar substitute with aspartame (such as Equal packets)
1 egg
1/2 teaspoon vanilla extract
2 tablespoons skim milk
1 1/4 cups cake flour
1 (1 ounce) square unsweetened chocolate, melted
Directions
Cream shortening. Add sugar substitute, egg, vanilla and milk and blend well.
Add half the flour, mix well and stir in chocolate and the rest of the flour.
With cookie press, press onto an ungreased cookie sheet. Use hands and make small ball if you do not have press. Putting flour on your hands, this keeps dough from sticking. Press down with fingers on top of each cookie.
Bake at 350 degrees F (175 degrees C) for 20 minutes.
Ingredients
1/2 cup shortening
1/2 cup butter, softened
3/4 cup packed brown sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon coffee-flavored liqueur
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups rolled oats
2 cups semisweet chocolate chips
1 cup chopped walnuts
Directions
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a large bowl, cream together the shortening, butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and coffee liqueur. Combine the flour, baking soda, and salt; stir into the sugar mixture. Mix in the oats, chocolate chips, and walnuts. Roll tablespoonfuls of dough into balls, and place them 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden. Cool on a wire rack for a few minutes before eating!
Ingredients
1/4 cup butter, melted
1/3 cup unsweetened cocoa powder
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup confectioners’ sugar for rolling
Directions
In a medium bowl, mix together the butter and cocoa until smooth. Beat in the sugar, eggs and vanilla until well blended. Combine the flour, baking soda and salt; gradually blend into the chocolate mixture to form a dough. Cover dough and chill for at least 2 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll dough into 1 inch balls and roll the balls in the confectioners’ sugar. Place cookies 3 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, until the tops of the cookies have cracked. remove from baking sheets to cool on wire racks.
Ingredients
2 cups butter
2 eggs
1 teaspoon vanilla extract
2 cups brown sugar
1 cup confectioners’ sugar
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
3 cups rolled oats
1 cup semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, beat butter, eggs, and vanilla until well blended. Beat in the brown sugar and confectioners’ sugar. Combine the flour, baking soda, salt and cinnamon, stir into the sugar mixture. Finally, stir in the oats and chocolate chips. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheets.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
12 OREO Cookies, crushed
2 tablespoons butter, melted
1/2 cup peanut butter
2 cups cold milk
2 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
2 cups thawed COOL WHIP Whipped Topping, divided
2 tablespoons hot fudge ice cream topping
1/4 cup candy-coated peanut butter pieces
Directions
Mix crushed cookies and butter; press firmly onto bottom of 8-inch square pan.
Place peanut butter in large bowl. Gradually add milk, stirring with wire whisk until well blended. Add dry pudding mixes. Beat 2 min. or until well blended. (Mixture will be thick.) Stir in 1 cup of the whipped topping. Spread onto prepared crust; top evenly with remaining 1 cup whipped topping.
Refrigerate 3 hours or until set. When ready to serve, microwave fudge topping as directed on package; drizzle over dessert. Sprinkle with candies. Store leftovers in refrigerator.
Ingredients
1/3 cup shortening
1 1/3 cups white sugar
2 eggs
1 1/2 cups grated zucchini
1/3 cup water
1 teaspoon vanilla extract
1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon pumpkin pie spice
1/3 cup chopped walnuts
3 tablespoons unsweetened cocoa powder
1/3 cup mini semi-sweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 5 inch loaf pan.
In a large bowl, cream shortening and sugar together. Mix in eggs. Add zucchini, water, and vanilla; stir. Blend in flour, baking soda, salt , baking powder, and pumpkin pie spice. Stir in nuts.
Divide batter in half, and add cocoa powder and chocolate chips to one of the halves. Pour plain batter into bottom of the loaf pan. Pour chocolate batter on top of plain batter.
Bake until wooden pick inserted into center comes out clean, about 1 hour. Cool 10 minutes, and remove from pan. Store in refrigerator.
Ingredients
1 1/4 cups heavy cream
3 tablespoons freshly squeezed orange juice
12 ounces dark chocolate, chopped
1 tablespoon grated orange zest
1 teaspoon orange liqueur
Directions
Heat the cream and orange juice in a saucepan over medium heat until it starts to bubble at the edges. Remove from the heat, and immediately whisk in the chocolate, orange zest, and orange liqueur until smooth. Serve in a fondue pot over the lowest heat setting, or farthest from the heat source.
Ingredients
1/4 cup butter
4 (1 ounce) squares unsweetened chocolate
2 cups all-purpose flour
2 cups white sugar
1/2 cup chopped walnuts
2 teaspoons baking powder
1/2 teaspoon salt
3 eggs
1/3 cup confectioners’ sugar for decoration
Directions
Melt butter and chocolate either in a microwave or over low heat on the stove. Allow to cool slightly.
Stir in remaining ingredients, except powdered sugar. Mix well.
Cover dough and chill for 30 minutes.
Preheat oven to 300 degrees F (150 degrees C).
Shape dough into 1 inch balls. Roll in powdered sugar to coat heavily. Place 2 inches apart on an ungreased cookie sheet. Bake for 15 to 18 minutes or until edges are set. Remove from cookie sheet and cool on rack.
Ingredients
1/2 cup sugar
3 tablespoons canola oil
1 egg
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
4 tablespoons fat-free milk, divided
2 tablespoons butter or stick margarine, softened
1 1/3 cups confectioners’ sugar
1/8 teaspoon mint extract
4 drops green food coloring
Directions
In a bowl, beat sugar and oil until crumbly. Add egg; beat for 1 minute. Combine flour, cocoa, baking soda and salt. Gradually beat into sugar mixture. Add 2 tablespoons milk; mix well. With lightly floured hands, roll dough into 36 balls.
Place 2 in. apart on baking sheets coated with nonstick cooking spray. Flatten slightly with a glass coated with cooking spray. Bake at 425 degrees F for 5-6 minutes or until edges are set and tops are cracked. Cool for 2 minutes before removing to wire racks to cool. In a mixing bowl, combine butter and confectioners’ sugar until crumbly. Beat in extract, food coloring in desired and remaining milk. Spread on the bottom of half of the cookies; top with remaining cookies.
Ingredients
CRUST
3/4 cup all-purpose flour
1/3 cup sugar
1/4 cup Argo(r) OR Kingsford’s(r) Corn Starch
1/2 cup butter OR margarine
FILLING
2 eggs
1/2 cup Karo(r) Light Corn Syrup
1/2 cup brown sugar
1/4 cup creamy peanut butter
1 teaspoon Spice Islands(r) 100% Pure Bourbon Vanilla Extract
1/4 teaspoon salt
1/2 cup flaked coconut
1/2 cup semi-sweet chocolate chips
Directions
Combine flour, sugar and corn starch in a medium size bowl. Cut in butter until mixture is crumbly. Press into a greased 13 x 9-inch pan.
Bake in a preheated 350 degrees F oven for 15 to 18 minutes or until crust is lightly browned.
Beat eggs, corn syrup, sugar, peanut butter, vanilla and salt in a medium mixing bowl. Stir in coconut and chocolate chips. Pour over crust. Return to oven.
Bake an additional 20 to 25 minutes, or until mixture is golden. Cool on wire rack and cut into bars.
Ingredients
1 (10 ounce) package large marshmallows
1/4 cup butter or margarine
1/4 cup peanut butter
5 1/2 cups crisp rice cereal
1 1/3 cups semisweet chocolate chips
3/4 cup butterscotch chips
Directions
Line a 15-in. x 10-in. x 1-in. pan with waxed paper; grease the paper and set aside. In a large microwave-safe bowl, combine the marshmallows, butter and peanut butter. Cover and microwave on high for 2 minutes; stir until well blended. Stir in cereal until well coated. Spread into prepared pan. In a microwave-safe bowl, combine chocolate and butterscotch chips. Microwave, uncovered, on high for 2 minutes. Stir; spread over cereal mixture to within 1 in. of edges. Roll up jelly-roll style, starting with a short side, peeling waxed paper away while rolling. Place seam side down on a serving plate. Refrigerate for 1 hour or until set. Cut into 1-in. slices.
Ingredients
1 (14 ounce) package caramels*
2 tablespoons water
6 large ripe firm pears (Bosc, Bartlett, D’Anjou)
1 cup chopped cashews, hazelnuts or almonds
1/3 cup semisweet chocolate chips
1 1/2 teaspoons shortening
1/3 cup vanilla or white chips
Directions
In a heavy saucepan, heat caramels and water over low heat just until caramels are melted. Remove from the heat; cool slightly. Cut a thin slice from the bottom of each pear so it sits flat. Dip pears halfway in caramel; tun to coat and allow excess to drip off. Dip in nuts and place on a greased baking sheet; refrigerate for 30 minutes or until coating is firm.
In a heavy saucepan or microwave, melt chocolate chips with 1 teaspoon shortening; stir until smooth. In another saucepan, melt vanilla chips with remaining shortening; stir until smooth. Drizzle melted chips over pears and stems. Let stand until set.
Ingredients
2 cups semisweet chocolate chips
12 (1 ounce) squares German sweet chocolate
1 (7 ounce) jar marshmallow creme
4 1/2 cups white sugar
2 tablespoons butter
1 (12 fluid ounce) can evaporated milk
1/8 teaspoon salt
2 cups chopped pecans