Ingredients
1 (14 ounce) can EAGLE BRANDВ(r) Sweetened Condensed Milk
1/2 cup unsweetened cocoa
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
6 1/2 cups hot water
Mini marshmallows (optional)
Directions
In large saucepan over medium heat, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Slowly stir in water. Heat through, stirring occasionally. Do not boil. Top with marshmallows, (optional). Store covered in refrigerator.
Ingredients
1 cup graham cracker crumbs
1 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon baking soda
1/2 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 egg, beaten
1 teaspoon vanilla extract
1 (21 ounce) can apple pie filling
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch pan.
In a medium bowl, combine the crumbs, flour, 1/2 cup of the sugar, cocoa, baking soda and cinnamon. Cut in the butter until the mixture resembles coarse crumbs. Reserve 1 cup of the crumb mixture. Press the remaining mixture into the prepared pan and set aside.
In a medium bowl, beat the cream cheese, remaining 1/2 cup sugar, egg and vanilla together until smooth. Stir in the pie filling and spread over the top of the crust. Sprinkle with the remaining crumb mixture and gently pat down. Bake at 350 degrees F (175 degrees C) for 35 minutes.
Ingredients
1 2/3 cups all-purpose flour
3/4 cup quick-cooking oats
2/3 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1 egg, lightly beaten
3/4 cup fat-free milk
1/3 cup canola oil
2 tablespoons orange juice
1 teaspoon vanilla extract
3/4 cup fresh or frozen unsweetened raspberries
1/2 cup miniature semisweet chocolate chips
Directions
In a large bowl, combine the first six ingredients. Combine the egg, milk, oil, orange juice and vanilla; stir into dry ingredients just until moistened. Fold in raspberries and chocolate chips. Fill paper-lined muffin cups or cups coated with nonstick cooking spray two-thirds full.
Bake at 375 degrees F for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Ingredients
1 (18.25 ounce) package chocolate cake mix
1 cup peanut butter chips
ADDITIONAL INGREDIENTS:
1/2 cup vegetable oil
2 eggs
Directions
In a 1-qt. glass container, layer half of the cake mix, the peanut butter chips and remaining cake mix. Cover and store in a cool dry place up to 6 months.
To prepare cookies: In a mixing bowl, combine cookie mix, oil and eggs; mix well. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 14-16 minutes or until surface cracks. Remove to wire racks to cool.
Ingredients
1/2 cup shortening
1/2 cup white sugar
2 teaspoons vanilla extract
1 egg yolk
1 tablespoon milk
1 1/2 cups sifted all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 (1 ounce) square unsweetened chocolate, melted
1 tablespoon milk
2 tablespoons hot milk
Directions
Thoroughly cream shortening and sugar and vanilla; blend in egg yolk and 1 tablespoon milk. Sift together flour, baking powder, and salt; stir into creamed mixture.
Divide dough in half; to one part, add chocolate and 1 tablespoon milk; mix. Chill both doughs 1 1/2 hours.
On waxed paper, roll each half of dough into 10×12 inch rectangle. Brush chocolate layer with hot milk; place plain layer atop so its far edge extends beyond chocolate edge. Roll as for jelly roll.
Wrap roll in waxed paper. Chill thoroughly.
Slice thin. Bake on greased cookie sheet in moderate oven 375 degrees F (190 degrees C) 8 to 10 minutes. Makes 4 to 6 dozen cookies.
Ingredients
1 cup butter flavored shortening
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1 teaspoon salt
2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a large bowl, cream together the butter flavored shortening, white sugar and brown sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Adjust the amount of chocolate chips to your liking, then stir them in by hand using a wooden spoon. Drop dough by heaping spoonfuls onto the prepared cookie sheets. Clumps of dough should be about 3 inches apart.
Bake for 7 minutes in the preheated oven, until brown around the edges. Let cool for 20 minutes. Eat and enjoy!
Ingredients
1 cup packed brown sugar
1 cup light corn syrup
1 cup peanut butter*
2 cups cornflakes
2 cups crisp rice cereal
1/2 cup finely chopped peanuts
3 3/4 cups semisweet chocolate chips
1 1/2 teaspoons shortening
candy sprinkles
Directions
In a heavy saucepan, combine brown sugar, corn syrup and peanut butter. Cook and stir over medium heat until smooth. Remove from the heat; stir in the cereals and peanuts.
When cool enough to handle, drop by tablespoonfuls onto waxed paper-lined baking sheets. From into egg shapes. Refrigerate until firm. In a microwave, melt chocolate chips and shortening; stir until smooth. Dip eggs in chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets. Decorate with sprinkles. Let stand until set.
Ingredients
1 (18.25 ounce) package chocolate cake mix
2 (3.5 ounce) packages non-instant chocolate pudding mix
2 eggs
2 1/2 cups semisweet chocolate chips
Directions
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13×9 inch cake pan.
Make chocolate pudding according to package directions.
Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.
Ingredients
6 tablespoons butter, melted
3/4 cup packed brown sugar
1/3 cup molasses
2 eggs
1 tablespoon grated fresh ginger
1 3/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cloves
1 cup warm water
GLAZE:
1/2 cup heavy whipping cream
1/4 cup butter
2 tablespoons light corn syrup
8 (1 ounce) squares semisweet chocolate, chopped
1 teaspoon vanilla extract
Directions
In a large mixing bowl, combine the butter, brown sugar, molasses, eggs and gingerroot. Combine the flour, ground ginger, baking powder, cinnamon, baking soda, salt and cloves; add to the molasses mixture alternately with water, beating just until combined.
Pour into a greased 13-in. x 9-in. x 2-in. baking pan. Bake at 350 degrees F for 25-30 minutes or until a toothpick inserted near the center of cake comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a medium saucepan, combine the cream, butter and corn syrup; bring to a simmer over medium heat. Remove from the heat. Stir in chocolate and vanilla until smooth. Let stand until cool but still pourable, about 20 minutes.
Place a baking sheet underneath the wire rack. Reserve 1/2 cup glaze. Pour remaining glaze over cake; spreading with spatula cover top and sides. Chill cake and reserved glaze until glaze is just firm enough to pipe, about 1 hour.
Pipe reserved glaze in a decorative pattern over cake. Cover and refrigerate. Remove from refrigerator 30 minutes before serving.
Ingredients
1 cup evaporated milk
1 cup brown sugar
3 egg yolks
1/2 cup butter
1 teaspoon vanilla extract
1 cup chopped pecans
1 1/3 cups flaked coconut
Directions
In a large saucepan combine evaporated milk, brown sugar, egg yolks, butter and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Let cool to room temperature before spreading on cake.
Ingredients
1/2 cup packed brown sugar
2/3 cup peanut butter
5 tablespoons corn syrup
1/2 cup applesauce
2 teaspoons vanilla extract
3 cups rolled oats
1 cup chocolate chips
1/2 cup miniature marshmallows
1/2 cup toasted oat cereal rings
2/3 cup wheat germ
Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.
In a large bowl, stir together the brown sugar, peanut butter, corn syrup, applesauce, and vanilla. In a separate bowl, stir together the oats, chocolate chips, mini marshmallows, cereal rings and wheat germ. Stir the dry ingredients into the peanut butter mixture until evenly coated. Press lightly into the prepared pan.
Bake or 25 to 30 minutes in the preheated oven, or until slightly golden. Cool in the pan on a wire rack. Cut into bars.
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup unsalted butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 1/2 teaspoons vanilla extract
1 cup white chocolate chips
1 cup semisweet chocolate chips
1 cup chopped dry roasted macadamia nuts
Directions
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Gradually blend in the sifted ingredients. Mix in the white chocolate and semisweet chocolate chips and macadamia nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Ingredients
1 (18.25 ounce) package chocolate cake mix
3/4 cup cold milk
1 pkg. (4 serving size) JELL-O Chocolate Instant Pudding
1 1/2 cups thawed COOL WHIP Whipped Topping
3 tablespoons strawberry jam
2 cups sliced fresh strawberries, divided
1 teaspoon powdered sugar
Directions
Preheat oven to 350 degrees F. Prepare cake batter and bake as directed on package for two 9-inch round baking pans. Cool in pans on wire racks 10 minutes. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool completely.
Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes. (Mixture will be thick.) Gently stir in whipped topping.
Place one cake layer on serving plate; spread with jam. Top with layers of half each of the pudding mixture and strawberries; cover with remaining cake layer. Top with remaining pudding mixture. Refrigerate at least 1 hour. Top with remaining strawberries and sprinkle with sugar just before serving. Store in refrigerator.
Ingredients
1 (.25 ounce) package unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup white sugar
1/4 cup cocoa
1 (3.9 ounce) package instant chocolate pudding mix
2 cups heavy cream, chilled
1 teaspoon vanilla extract
1 teaspoon rum flavored extract
1 (9 inch) chocolate cookie crumb crust
1 cup heavy cream, chilled
2 tablespoons confectioners’ sugar
2 teaspoons rum flavored extract
Directions
In a small bowl, sprinkle gelatin onto cold water; let stand 1 minute to soften. Stir in boiling water until gelatin is completely dissolved. It must be in liquid form when you add it to the pie filling. If it stiffens up, microwave for about 10 to 15 seconds, and then stir until lump free.
In a large bowl, combine sugar, cocoa, and pudding mix. Stir in 2 cups cream, vanilla, and 1 teaspoon rum extract. Beat for 30 seconds with an electric mixer on low, then beat on high until stiff peaks form. Gradually mix in gelatin mixture until blended. Pour filling into pie crust.
In a small, chilled bowl, beat 1 cup cream with confectioners’ sugar and 2 teaspoons rum extract until stiff peaks form. Spread over chocolate filling. Chill at least 2 hours before slicing and serving.
Ingredients
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup white sugar
1/4 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup butter, softened
1/2 cup chopped walnuts
1 cup semisweet chocolate chips
Directions
Preheat oven to 375 degrees F ( 190 degrees C).
Sift together in a large bowl flour, baking soda and salt. To this add sugars, egg, vanilla extract and butter. Beat until smooth and well blended. Stir in nuts and chocolate chips.
Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake for 10-12 minutes or until golden colored. Cool on wire rack.
Ingredients
1/2 cup butter (no substitutes), softened
2/3 cup packed brown sugar
1 cup semisweet chocolate chips, melted
2 eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups applesauce
1/2 cup miniature semisweet chocolate chips
GLAZE:
1/2 cup semisweet chocolate chips
1 tablespoon butter (no substitutes)
5 teaspoons water
1/2 cup confectioners’ sugar
1/4 teaspoon vanilla extract
Dash salt
Directions
In a mixing bowl, cream butter and brown sugar. Add melted chocolate chips, eggs and vanilla; mix well. Combine the flour, baking powder and baking soda; add to creamed mixture alternately with applesauce. Fold in miniature chocolate chips. Divide batter among five greased 5-3/4-in. x 3-in. x 2-in. loaf pans, about 1 cup in each. Bake at 350 degrees F for 30-40 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
For glaze, combine chocolate chips, butter and water in a saucepan; cook and stir over low heat until chocolate is melted. Remove from the heat; stir in confectioners’ sugar, vanilla and salt. Drizzle over cooled loaves.
Ingredients
Chocolate Crumb Crust:
1 cup vanilla wafer crumbs
1/4 cup Hershey’s cocoa
1/4 cup powdered sugar
1/4 cup melted butter or margarine
Cheesecake filling:
1 3/4 cups Hershey’s premium semi-sweet chocolate chunks, divided
1 cup whipping cream, divided
1/4 cup Kahlua
3 (8 ounce) packages cream cheese, softened
1 cup sugar
1/3 cup Hershey’s cocoa
3 eggs
1 teaspoon vanilla extract
1 tablespoon powdered sugar
2 tablespoons Kahlua
One 9 inch spring form pan
Directions
Preheat oven to 350 degrees F.
First prepare Chocolate Crumb Crust: In a small bowl, combine the wafer crumbs, cocoa and powdered sugar. Stir in melted butter or margarine. Press mixture on bottom of pan and bake for 8 minutes. Set aside.
Next prepare cheesecake filling: Turn oven temperature to 400 degrees F. In small microwave safe bowl, place 3/4 cup chocolate chunks. Microwave on HIGH for one minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chunks are melted when stirred.
Add 1/4 cup whipping cream and stir until well blended. Stir in 1/4 cup Kahlua and set aside.
In large mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa and beat well until blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla and reserved chocolate mixture, blending well. Pour over prepared crust and bake for 10 minutes. Decrease oven temperature to 275 degrees F and continue baking for 45 minutes.
Remove from oven to cooling rack, loosening cake from rim of pan. Cool completely and remove spring form rim.
In a small microwave safe bowl, place remaining 1 cup chocolate chunks and microwave on HIGH 1 minute.
Ingredients
1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1/2 cup orange juice
2 tablespoons grated orange peel
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
3 (1 ounce) squares bittersweet chocolate
Directions
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in the sour cream, orange juice and peel. Combine the flour, baking powder, baking soda and grated chocolate; stir into creamed mixture just until moistened. Fill paper-lined muffin cusp three-fourths full.
Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1 teaspoon instant coffee granules
1/2 cup butter, softened
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1 egg yolk
1 tablespoon water
Directions
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet, or line with parchment paper.
Combine the flour, salt, cocoa powder, baking powder, cinnamon, and coffee granules in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips and walnuts; mixing just enough to evenly combine. Dived the dough in half and shape each into 8×2 inch flat rectangles about 1 inch thick. Place on the baking sheet 3 to 4 inches apart. Beat egg yolk with water in a small bowl. Brush over the top of each loaf.
Bake in the preheated oven until both loaves are firm, 20 to 25 minutes. Remove from the oven and cool for 10 to 12 minutes. Reduce oven heat to 300 degrees F (150 degrees C). Cut each loaf diagonally into 3/4 inch slices. Place each slice, cut-side up onto the baking sheet. Return to the oven and bake until the biscotti are dry, 10 to 15 minutes on each side. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.
Ingredients
3/4 cup butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups finely chopped zucchini
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 cup chopped walnuts
3/4 cup miniature semisweet chocolate chips