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From: TigMode
Chocolate Kiss Cookies

These are really easy but I don't know anybody that doesn't love them.  This recipe will make somwhere between 5 and 6 dozen cookies.

Ingredients:

*   1 1/4 cups butter, softened
*   1 cup sugar
*   2 eggs
*   1/2 teaspoon vanilla extract
*   3 1/4 cups flour
*   1 package chocolate kisses

Cream butter; gradually add sugar, beating until light and fluffy.  Add eggs and vanilla; blend well. Stir in flour.  Press dough from a cookie press 2 inches apart onto ungreased cookie sheets, using a star- or daisy-shaped disc.  Bake at 375 degrees  for 10 minutes. Press a chocolate kiss in center of each warm cookie, point side up. Remove to wire racks to cool.

If you like the cocktail you'll love the brownies.  I made them for a Christmas party and people lost their minds.

Ingredients:

*   2 (3 oz.) packages cream cheese, softened
*   3 eggs
*   1 1/2 cups sugar
*   1 1/4 cups flour
*   6 tablespoons butter
*   1/2 cup unsweetened cocoa
*   1/4 teaspoon baking powder
*   1/4 teaspoon salt
*   3/4 cup Kahlua
*   1/4 cup vodka (do not use cheap vodka:  I suggest Stoli or Absolut)
 

Cream together cream cheese, 1 egg, 1/4 cup sugar, vodka, 2 tablespoons flour and 2 tablespoons soft butter, set aside. In a separate bowl sift remaining flour, sugar, cocoa, salt, baking powder. Stir in remaining butter and 1/2 cup Kahulua, add 1 egg at a time and mix well. Pour half cocoa mixture in a buttered and lightly floured 9" baking pan. Add cream cheese mixture and cut lightly with a knife, then add remaining cocoa mixture. Bake at 325 degrees for about 30 minutes. When cool brush with
1/4 cup of remaining Kahulua.

I made these for the first time last Christmas to add to my cookie baskets, which were low on chocolate because I had gotten so many new cookie recipes to try that year.  I got this recipe from a magazine then and gave out the recipe for these cookies mnore than any other kind from my cookie basket giveaways that year.

Ingredients:

*  1/2 cup margarine or butter
*  1/2 cup semisweet chocolate pieces
*  1 tablespoon instant coffee crystals
*  3/4 cup sugar
*  3/4 cup packed brown sugar
*  2 beaten eggs
*  2 teaspoons vanilla
*  2 cups all-purpose flour
*  1/3 cup unsweetened cocoa powder
*  1/2 teaspoon baking powder
*  1/4 teaspoon salt
*  1 cup semisweet chocolate pieces

 In a large saucepan melt margarine or butter and the 1/2 cup chocolate pieces over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs, and vanilla. In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into coffee mixture. Stir in the 1 cup chocolate pieces. Drop dough by rounded tablespoons onto lightly greased  cookie sheets. Bake in a 350° F. oven 10 minutes. Let cool 1 minute before removing from sheet. Makes about 30 cookies.

I haven't made these in a while but looking through some of my recipe books for this list had allowed me to rediscover some old favorites that I had forgotten about.

Ingredients:

*  2 1-ounce squares unsweetened chocolate
*  1/3 cup unsalted butter, softened
*  2/3 cup all-purpose flour
*  1/2 teaspoon baking powder
*  1/2 teaspoon salt
*  2 eggs
*  1 cup sugar
*  1 teaspoon vanilla
*  1-cup coarsely chopped pecans, divided
*  1/2 jar caramel ice cream topping

Icing

*  2 tablespoons unsalted butter
*  2 tablespoons cocoa
*  2 cups confectioners sugar
*  1 teaspoon vanilla extract
*  2-3 tablespoons milk
 

For the brownies: melt the chocolate and butter in a saucepan over low heat, stirring constantly.  Combine the flour with the baking powder and salt. Beat eggs well, and then gradually beat in the sugar and the chocolate mixture. Add the vanilla. Add the flour mixture and blend until incorporated. Add 1/2 cup of the coarsely chopped pecans and spread in a well greased 8-inch square pan. Bake at 350º F for 25-30 minutes, or until a toothpick inserted in the middle comes out clean.

Spread hot brownies with the caramel, and sprinkle with remaining chopped pecans. Allow to stand while you make  the icing. To do so, melt the butter in a saucepan and then stir in the cocoa until smooth.  Gradually add the powdered sugar, and then the vanilla. Add milk, 1 tablespoon at a time until the icing is at pouring consistency. Pour hot icing over caramel and allow brownies to cool in the pan before cutting into squares.

I am always making this for little get-togethers. The bowls I serve it in is practically licked clean after they eat the pudding!

Deluxe Chocolate Pudding

*   1-3/4 cups cold milk
*   1 package (3.9oz) instant chocolate pudding mix
*   1/4 sour cream
*   1/2 teaspoon almond or rum extract
*   1/4 cup chopped pecans, optional

In a bowl, combine milk, pudding mix, sour cream, and extract. Whisk until slightly thickened, about 2 or 3 minutes. Stir in pecans if desired. Spoon into 4 bowls, refrigerate until served.

Kids just love these yummy little treats! I like to use cake mixes for some of my recipes, because it cuts your prep time, and significantly cut your clean up as well. I am all for easy recipes!

*   1 package (18-1/4 oz) devil's food cake mix
*   1/4 cup butter or margarine, melted
*   1/4 cup water
*   1 egg
*   3 cups miniature marshmallows
*   1 cup plain M&M's
*   1/2 cup chopped peanuts

Ina mixing bowl, combine dry cake cake, butter,water and egg; mix well. Pressinto a 13x9 greased baking pan. Bake at 375 degrees for 20-22 minutes or until cake tests done. Sprinkle with marshmallows, M&M's, and peanuts. Bake 2-3 minutes longer or until marshmallow begins to melt. Let cool completely before cutting.

*   1 package (10-12oz) milk chocolate chips
*   2 teaspoons vegetable oil
*   1-1/2 cups broken pretzel pieces

In a medium saucepan, cook chocolate chips and oil on low; stir occaisonally until chips are completely melted and smooth. Cool for 5 minutes. Stir into pretzels. Spread onto a waxed-paper lined baking sheet. Chill for 10 minutes. Remove from refrigerator; break into peices. Store in an airtight container at room temperature.

Here is one for all you chocolate and raspberry lover's!

*   2 cups heavy cream, divided
*   3 egg yokes
*   16 squares ( 1oz each)  semisweet chocolate
*   1/2 cup light corn syrup
*   1/2 cup margarine
*   1/4 cup confectioner's sugar
*   1 teaspoon vanilla

Sweet Raspberry sauce:  In a blender or food processor puree 1 package (10oz) frozen raspberries, thawed; strain to remove seeds. Stir in 1/3 cup of light corn syrup.

Chocolate loaf:
Line a 9x5x2 loaf pan w/ plastic wrap. In a small bowl mix 1/2 of cream with egg yokes. In a large sauce pan combine chocolate, corn syrup, and margarine; stir over medium heat until blended. Add egg mixture. Cook 3  minutes stirring constantly over medium heat. Cool to room temperature. In a small bowl with mixer ar medium speed, beat remaining 1-1/2 cups of cream, sugar, and vanilla until soft peaks form. Gently fold into chocolate mixture just until combined. Pour into prepared loaf pan; cover with plastic wrap.  Refrigerate over night or chill in freezer for 3 hours. Slice and serve with sweet raspberry sauce.

I have made this for Eric to bring to work once for all the guys. He reported back to me that they all had orgasms when they bit into it....lol.  So needless to say, I am now known as the Baking Queen at his work. So enjoy! It is a brownie and cheesecake concoction that is to die for!

*   1/2 cup margarine
*   3/4 cup water
*   1-1/2  1 ounce squares unsweetened chocolate
*   2 cups flour
*   2 cups sugar
*   1 teaspoon baking soda
*   2 eggs, beaten
*   1/2 cup sour cream
        ***
*   1 8oz package cream cheese, softened
*   1/3 cup sugar
*   1 egg
*   1 6 oz package semi-sweet chocolate chips

Combine margarine, water and chocolate squares in a sauce pan. Bring to a boil. Remove fromheat. Stir in combined flour, sugar, baking soda and salt. Add eggs amd sour cream; mix well. Pour into a greased 15x10x1 inch jelly pan

Combine cream cheese and sugar, mixing until well blended. Blend in egg. Spoon over chocolate batter. Cut through with a knife several times for marble effect. Sprinkle with semi-sweet chocolate chips. Bake at 375 for 25-30 minutes or until toothpick inserted in middle comes out clean. Cool before cutting, makes about 2 dozen

This is one of my favorites although it's so rich I really cant say Ive ever indulged in it. The ingredients are hard to come by but I'd venture they're probably worth it....

**Atmosphere can effect the results you achieve. For best results, only prepare on cool, rainy evenings. Light also tends to effect appearance of the dish and I've read that candlelight is best.**

In a fondue pot combine

2 lb. dark European chocolate (dont scrimp since this is the main flavor in the dish and from what I've read the other ingredients dont respond well if you don't have the best quality available)

1 oz Frangelica, Kahulua (sic) or Chambourd liqueur (if you're concerned about how alcohol will react with the other ingredients don't worry - the alcohol cooks off.)

Warm over a low flame , stirring frequently until smooth.

While fondue melts, prepare foundation.

On a down covered bed, undress one (1) male. For my recipe one (1) brown eyed British bass player is called for but you can substitute any (or Andy) other male specimen you wish however results may vary.

When chocolate is completely melted, apply a thin layer to bass player, blow softly to set and then consume.....slowly. Very very heart racingly slowly. So slowly said bass player whimpers and begs for more. Repeat as needed...or desired.

This will absolutely get you all tingly!

*   1 package (18-1/4 oz) chocolate cake mix
*   1 cup miniature semisweet chocolate chips, divided
*   1 jar (12-1/4 oz) caramel ice cream topping, warmed
*   1 jar (11-3/4 oz) hot fudge ice cream topping, warmed
*   1 carton (8oz) frozen whip cream, thawed
*   1/2 cup English toffee bits or almond brickle chips

Prepare chocolate cake mix according to package directions. Stir in 3/4  cup chocolate chips. Pur into a greased 13x9x2 inch baking pan. Bake at 350 degrees for 35-40 minutes, until cake tests done. Immediately poke holes in the cake with a meat fork or skewer. Spread caramel and fudge toppings over cake; cool. Frost with whip cream topping. Sprinkle with toffe bits and
remaining chocolate chips.

Store in refrigerator.

This is a delicious homemade topping for ice cream. As the sauce cools over the ice cream, it forms a rich crunchy hard shell.

*   1 cup chopped walnuts or pecans
*   1/2 cup butter (no substitutes)
*   1 cup (6oz) semisweet chocolate chips
Ice cream

In a skillet, saute nuts in butter until golden. Remove from heat; stir in chocolate chips until melted. Serve warm over ice cream.

Okay, this one comes from one of my Emeril cookbooks.....BAM!  As stated earlier chocolate and peanut butter is one of god's perfect flavor combinations.

Ingredients:

*  1 1/2 cups graham cracker crumbs
*  4 tablespoons melted butter
*  1/2 cup smooth peanut butter
*  8 ounces cream cheese, at room temperature
*  3/4 cup confectioner's sugar
*  1/2 cup melted semisweet chocolate, at room temperature
*  3 tablespoons milk
*  2 tablespoons chopped roasted peanuts
*  4 cups heavy cream, whipped until thick, in all
*  1/2 cup chopped salted peanuts
*  1/2 cup chocolate shavings and curls
*  1 cup chocolate sauce, slightly warm

Preheat the oven to 350 degrees.

In a bowl combine the crumbs, butter and 1/4 cup of the peanut butter.  Mix thoroughly.  Press the mixture into a 9 inch pie pan. Bake until golden and crisp, about 6 to 8 minutes.  Remove from the oven and cool completely.

Using an electric mixer, beat the cream cheese with sugar until smooth.  Add the remaining 1/4 cup of peanut butter and chocolate.  Beat until smooth.  Add the milk and peanuts and beat well.

Fold half the whipped cream into the peanut butter mixture and spoon into the prepared pie shell.

Cover with plastic wrap and refrigerate until firm, about 2 hours.

Remove from the refrigerator and spoon the remaining whipped cream over the entire pie.

Slice into individual servings. Garnish with peanuts, chocolate shavings and chocolate sauce.

Another from Emeril.....BAM!

Ingedients:

*  2 cups all-purpose flour
*  1/3 cup unsweetened cocoa powder
*  1/3 cup packed brown sugar
*  2 teaspoons baking powder
*  3/4 teaspoon baking soda
*  1/8 teaspoon salt
*  1/2 cup butter or margarine
*  1 beaten egg yolk
*  1 8-ounce carton plain yogurt
*  1/2 cup mini semisweet chocolate chips
*  1 recipe Powdered Sugar Glaze (recipe follows if you don't have
one)***
*  Powdered sugar

 In a large bowl stir together flour, cocoa powder, brown sugar, baking powder, baking soda, and salt.  Using a pastry blender, cut in butter or margarine till mixture resembles coarse crumbs.  Make a well in the center of dry ingredients; set aside.

Combine egg yolk and yogurt; add to dry ingredients. Add chocolate pieces.  Stir mixture till moistened.  On a lightly floured surface, gently knead dough 10 to 12 strokes or till dough is nearly smooth. Roll or pat dough into a 9-inch circle; cut in 10 wedges.  Place wedges 1 inch apart on an ungreased baking sheet.

Bake in a 375°F. oven about 18 minutes or till bottoms are lightly browned.  Remove from baking sheet; cool on a wire rack for 5 minutes.  Drizzle with Powdered Sugar Glaze; then lightly dust top with powdered  sugar. Serve warm. Makes 10 scones.

*** Powdered Sugar Glaze: In a small mixing bowl stir together 1/2 cup sifted powdered sugar, 1 tablespoon melted butter or margarine, 1 teaspoon milk, and 1 teaspoon vanilla. Add more milk, 1/4 teaspoon at a time, till glaze is of a drizzling consistency.

I go to the local Oktoberfest every year, and got this recipe there after eating a piece of this cake and refusing to believe that there was sauerkraut in it.  I went home, made it myself, and realized that even though it sounds appalling, it's by far the richest, moistest, most delish chocolate cake I've ever made.  Serve it first, watch people devour it, *then* tell them what's in it!

Ingredients for cake:

*   2/3 cup butter, softened
*   1 1/2 cups sugar
*   3 eggs
*   2 1/4 cups flour
*   1/2 cup cocoa
*   1 teaspoon baking powder
*   1 teaspoon baking soda
*   1/4 teaspoon salt
*   1 cup water
*   1 1/2 teaspoons vanilla extract
*   2/3 cup sauerkraut (rinsed, drained and chopped)

Ingredients for frosting:

*   8 ounces sweet cooking chocolate
*   6 ounces cream cheese, softened to room temp
*   2 tablespoons light cream
*   2 cups confectioanry sugar, sifted
*   1/4 teaspoon salt
*   1 teaspoon vanilla extract

Cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Combine dry ingredients and add to creamed mixture alternately with water.  Add vanilla.  Beat well; then stir in sauerkraut.

Bake in two greased and floured 8" cake pans at 350 degrees for 30 minutes or until cake tests done. Cool.

Meanwhile, for the frosting,  melt chocolate over hot water.  Cool slighlty; then blend in cream cheese and cream.  Add sugar gradually, Tten add salt and vanilla.  This makes enough for a 2 layer cake.

When it comes to cake, I am *all* about the moistness.  Having the pie filling in the batter makes this incredible, and so moist that it doesn't need frosting.

Ingredients:

*   2 cups flour
*   3/4 cup sugar
*   3/4 cup vegetable oil
*   2 eggs
*   2 teaspoons vanilla
*   1 1/4 teaspoons baking soda
*   1 teaspoon ground cinnamon
*   1/2 teaspoon salt
*   21 ounce can cherry pie filling
*   6 ounce chocolate chips
*   1 cup  chopped nuts (I tend to use pecans but tried walnuts once andit was also good)
*   Confectionary sugar

Combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt.  Mix well.  Stir in pie filling, chocolate chips and nuts. Pour into greased and floured tube or bundt pan.  Bake at 350 degrees for 1 to 1 1/2 hours. Cool 10 minutes in pan.  Remove to a serving plate. Sprinkle with confectionary sugar.

If you like S'mores, you will love this! It is a simple little addition to what I think is one of the most tasty chocolate snacks ever invented!! I could live on S'mores.:-)

*   1 plain milk chocolate candy bar(7oz)
*   8 graham cracker squares
*   8 large marshmallows
*   1 cup cherry pie filling

Divide chocolate into 8 peices; place each on a graham cracker. Top with marshmallow. Place 2 crackers at a time on a microwave safe plate. Microwave on high for 15-35 seconds or until the chocolate is melted and marshmallow is puffed. Top each with 1 tablespoon of cherry pie filling.

*   1-1/2 cups packed brown sugar
*   1/2 cup butter(no substitutes), melted
*   2 eggs beaten
*   1 teaspoon vanilla extract
*   1-1/2 cups all-purpose flour
*   1/2 teaspoon baking powder
*   1/2 teaspoon salt
*   1 cup (16oz) semisweet chocolate chips

In a large bowl, combine brown sugar, butter, eggs and vanilla just until blended. Combine flour, baking powder, and salt; add to brown sugar mixture. Stir in chocolate chips. Spread into a greased 13x9x2 baking pan. Bake at 350 for 18 to 20 minutes. Test w/ toothpick in center. Cool, cut into bars

1/3 c  Semi-sweet Chocolate Chips
1 tb Light Corn Syrup
1 tb Water
1/3 c  Creamy Peanut Butter
1/3 c  Sugar
3 tb Light Corn Syrup
3 tb Water
1/4 c  Peanuts; Chopped
2 ea Egg Whites; Lg
2 tb Sugar
1 t  Vanilla
1 c  Heavy Cream; Whipped

Crust:
14 ea PeanutButterSandwichCookies
3 tb Butter Or Regular Margarine

Prepare the Peanut Butter Cookie Crust and set aside. Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler.  Cook over simmering water until the chocolate melts and the mixture is smooth.  Remove from the heat and cool well. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool. Beat the egg whites until foamy, using an electric mixer at high speed.  Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream.  Then fold in the peanut butter mixture.  Pour half of the peanut butter mixture into the peanut butter cookie crust.  Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining  chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch
intervals. Freeze until firm. Wrap securely in aluminum foil.  Return to the freezer and continue freezing 8 hours or overnight.  Remove from the freezer 10 minutes before serving.

PEANUT BUTTER COOKIE CRUST: Crush the cookies and melt the butter or margarine. Combine them and mix well.  Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set.

Who said all chocolate treats had to be bad for you? I found this recipe in one of my low fat cooking magazines! These taste so good, you may feel like your sinning, but they are actually pretty low in fat compared to most muffins, let alone chocolate ones. Enjoy!

*   1-1/4 cups of all purpose flour
*   1/2 cup sugar
*   1/3 cup baking cocoa
*   1 teaspoon baking soda
*   1 cup unsweetened applesauce
*   1/2 cup skim milk
*   egg substitute equivalent to 2 eggs
*   1 teaspoon vanilla extract
*   1/4 sliced almonds

In a bowl, combine the flour, sugar, cocoa, baking soda. In another bowl, whisk the applesauce, milk, egg substitute, and vanilla until smooth. Stir into dry igredients just until moistened. Coat muffin cups with non-stick cooking spray; fill three-fourths full with batter. Sprinkle with almonds. Bake at 400 degrees for 20-25 minutes or until muffins test done. Cool for 10 minutes; remove from pan to wire rack.
Makes 1 dozen

OK... just typing this recipe out is going to make my mouth water. Chocolate in any shape or form is second to none in my book. But I will admit that caramel is also a huge favorite of mine. This recipe has both, and it tastes unbelievable!

*   3 eggs
*   1 cup sugar
*   3/4 cup vegetable
*   1/4 cup milk
*   3/4 cup all-purpose flour
*   1/2 cup cocoa
*   1/2 teaspoon baking powder
*   1/2 teaspoon salt
*   1/2 teaspoon vanilla extract
*   1 package caramels (14 oz)
*   1/4 cup water
*   1 cup chopped pecansl

In a mixing bowl, beat eggs, sugar, oil,and milk. Combine the flour, cocoa, baking powder, and salt; gradually add to the egg mixture and mix well. Stir in vanilla. Transfer to a greased 8-inch square baking pan. Bake at 350 degrees for 30-35 mins, or until center tests done with a toothpick. Cool on a wire rack. In a heavy saucepan, combine caramels and water. Cook and stir over low heat until smooth. Add chopped pecans. Cool slightly. Cut cake into squares; drizzle with warm caramel sauce. Top with whipped cream if desired.

Apparently this is a southern thing, but wherever it's really from, it's delish.  It's also a deep, sinful red color so it looks rad frosted white!

Ingredients:

*  1/2 cup (1 stick) butter, softened
*  1-1/2 cups sugar
*  2 eggs
*  1 teaspoon vanilla extract
*  1 cup buttermilk or sour milk (if you don't have buttermilk you can use 1 tablspoon white vineagr plus enough milk to make    one cup)
*  2 tablespoons red food coloring
*  2 cups all-purpose flour
*  1/3 cup cocoa
*  1 teaspoon salt
*  1-1/2 teaspoons baking soda
*  1 tablespoon white vinegar
*  1 can (1 lb.) ready-to-spread vanilla frosting or homemade white frosting
 

Heat oven to 350°F. Grease and flour 13x9-inch baking pan.

In large bowl, beat butter and sugar; add eggs and vanilla, beating well.  Stir together buttermilk and food color.  Stir together flour, cocoa and salt; add alternately to butter mixture with buttermilk mixture, mixing well.  Stir in baking soda and vinegar. Pour into prepared pan.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack.  Frost.

I believe that there are three perfect flavor combinations:  chocolate and bananas, chocolate and peanut butter, and my personal fave.....chocolate and raspberries.  The raspberry is the star here, accented by a chocolatey crust and shavings.

Ingredients:

*   Chocolate crumb crust  (I use store bought chocolate graham crust)
*   1-2/3 cups (10-oz. pkg.) HERSHEY'S Raspberry Chips
*   2 packages (8 oz.each) cream cheese, softened
*   3/4 cup sugar
*   4 eggs
*   1 container (8 oz.) sour cream
*   1 teaspoon vanilla extract
*   whipped cream
*   fresh raspberries

1.   Prepare chocolate crumb crust.  Heat oven to 325 degrees.

2.   Place raspberry chips in medium microwave-safe bowl.  Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.

3. Beat cream cheese and sugar in large bowl until creamy. Stir in melted chips. Add eggs, 1 at a time, blending well after each addition. Add sour cream and vanilla; blend well. Pour over prepared crust.

4. Bake 55 to 60 minutes or until set. (3-inch circle in center will jiggle slightly.) Remove from oven to cooling rack. With knife, loosen edge of cake from side of pan. Cool completely; remove side of pan.

5. Cover; refrigerate several hours or overnight until firm. Garnish with sweetened whipped cream, fresh raspberries and chocolate shavings or curls.

This is the first recipe that includes chocolate that I could think of.  The candy bars melt into the dough, and mix with the peanut butter flavor...it's wonderful!!

* 1 cup sugar
* 1 cup brown sugar
* 1 cup softened margarine
* 2 teaspoons vanilla
* 2 eggs
* 1 cup peanut butter
* 1 teaspoon baking powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 3 cups of flour
* 1 1/2 lbs of "fun size" Snickers bars

Mix all ingrediants but the snickers bars together.  Shape the dough around each snickers bar.  Use enough to cover the bar completely, it needs to be slightly thick so that the chocolate does not run out.

Bake at 350 degrees for 12-15 minutes.  Take care not to overbake.

This is a nice and easy dessert!

*   2 cup whipping cream, whipped
*   1 package (16oz) miniature marshmallows
*   1/2 cup crushed peppermint candy
*   1/2 cup chopped pecans
*   1 package (9oz) chocolate wafers crushed

In a bowl. combine the whipped cream, marshmallows, candy and pecans. Cover and chill for 3 hours or overnight. Place wafer crumbs in a shallow dish.  Stir Marshmallow mixture; shape by 1/2 cupfuls into balls. Roll in crumbs until coated. Chill until serving.

*   1 package(18-1/4oz) chocolate cake mix
*   1 package (3.9 oz) instant chocolate pudding mix
*   3/4 cup vegetable oil
*   3/4 cup water
*   4 eggs
Filling:
*   3 tablespoons all-purpose flour
*   1 cup milk
*   1/2 cup butter or margarine, softened
*   1/2 cup shortening
*   1 cup sugar
*   1 teaspoon vanilla extract

In a mixing bowl, combine cake and pudding mixes, oil, water and eggs; mix well.  Pour into a greased 13x9x2 baking pan. Bake 350 for 30-35 mins or until toothpick inserted comes out clean. Cool for 10 mins; invert to a wire rack to cool completely.

In a small saucepan. combine flour, and milk until smooth. Bring to a boil; cook an stir for 2 mins or until thickened. Cool.
Ina mixing bowl, cream the butter, shortening, sugar, and vanilla; beat in milk mixture until the sugar is dissolved, about 5 mins. Split cake into two horizontal layers. Spread filling over bottom layer; cover with top layer. Cut into serving-size peices.

** This recipe can be frozen in an airtight container in the freezer for up to one month. Remove from freezer 1 hour before serving.**

If you are gagging at the thought of  squash and chocolate mixed together, don't knock it til you try it!  This is so good, and if worse comes to worse, a way to get kids to eat veggies.   =)

Ingredients:

*   2 1/2 cups flour,  sifted
*   1 teaspoon baking soda
*   1/2 cup butter
*   1 3/4 cups sugar
*   1 teaspoon vanilla extract
*   2 cups zucchini (unpeeled and grated)
*   3/4 cup walnuts, chopped
*   1/4 cup baking cocoa
*   1 teaspoon salt
*   1/2 cup vegetable oil
*   2 large eggs
*   1/2 cup buttermilk
*   6 ounces semisweet chocolate chips

Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed.  Beat in eggs, one at a time, beating well after each addition. Blend in vanilla extract.  Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini.

Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve.

I got this recipe from a friend who makes it every year for the holidays.  It's unbelievably rich.  The pecans sink down to the bottom of the batter, so when you flip it onto a serving plate you actually see them.  My friend Kathie always serves this with melted chocolate drizzled on the top and the edges of the plate, then artistically dusts some powered sugar on too.

Ingredients:

*   2 Eggs
*   1/2 cup all-purpose flour
*   1/2 cup granulated sugar
*   1/2 cup firmly packed brown sugar
*   1 cup butter, melted and cooled to room temperature
*   2 cups semisweet chocolate chips
*   1 cup chopped pecans
*   3 squares semi-sweet chocolate, melted (for garnish)

Beat eggs with electric mixer until foamy and lemon coloured.   Add flour and sugars, beating until well blended.  Stir in melted butter.  Fold in chips and pecans.  Pour into well greased and floured 9" pie plate.  Bake at 325 F for 1 hour.  Cool to room temperature.  Release from pie plate, running a knife around edges to loosen, and place upside down on a large serving plate or platter.

Drizzle melted chocolate over torte and onto edges of  platter.   Dust lightly with confectionary sugar for additional garnish if you want.

10 Tbsp (1 1/4 sticks) unsalted butter
1/3 Cup shortbread cookie crumbs (such as Lorna Doones)
1 1/2 Cups sweetened shredded coconut
1 1/4 Cups walnuts, corarsely chopped
8 Oz. bittersweet chocolate, cut into 3/4 by 1/4 inch shards
One 14 Oz. can sweetened condensed milk

1)  Positon a rack in the center of the over and preheat to 350 degress (F)

2)  In a small saucepan, melt the butter over medium-low heat.  Pour the melted butter into a 13 x 9 inch baking pan.  Tilt the pan as necessary sot aht the butter covers the bottom of the pan evenly.

3)  Scatter the cookie crumbs evenly over the melted butter.  Scatter the nuts evenly over the crumbs.  Sprinkle 1/2 cup of the coconut over the nuts.  Scatter the chocolate shards over the coconut, and sprinkle the remaining 1 cup of coconut over the chocolate.  Pour the sweetened condensed milk evenly over the top.

4)  Bake for 20 to 25 minutes, or until the condensed milk is bubbling and the coconut is golden brown.  (The bars will look almost runny at this point, but they will firm up as they cool.)  Cool the bars completely in the pan on a wire rack.

5)  Using a large, sharp knife, cut the bars lengthwise into 6 thin strips.  Then cut each strip into 5 pieces to make 30 bars.  The bars can be stored in an airtight container at room tempature for up to 3 days or refrigerated for up to 5 days.

8 puff pastry tart shells
1 oz unsweetened chocolate
3 eggs, separated
1 c sugar
1/4 c dark run
1 envelope unflavored gelatin
1/4 c cold water
1 c heavy cream
powdered sugar

Bake tart shells  at 350 for 15 mins. remove from oven and allow to cool.

Melt chocolate in top of double boiler.  Beat egg yolks with sugar until they are smooth and stir in rum.  Dissolve gelatin into the cold water and add to the melted chocolate, stirring continually until the chocolate and gelatin are fully combined.  Beat the chocolate mixture into the egg yolk mixture.  Whip the egg whites until stiff and fold them in.  Whip the cream until stiff and fold it in.  Spoon filling into the tart shells and chill at least 1 hr. Dust with powdered sugar before serving.

Flan is a Spanish custard dessert. This variation is wonderful.

Caramel:

1 Cup granulated sugar
1/2 cup water

Flan:

1 14oz can of chocolate condensed milk
1 12 oz can evaporated milk
10 whole eggs

Preheat oven to 350.

Place sugar and water into heavy bottomed pot.  Cook over medium heat, stirring occasionally, until sugar turns a deep golden brown.

Carefully pour hot sugar syrup into a 9x2 round cake pan and swirl around until pan is coated.

For the flan, combine the chocolate and evaporated milks.  Whisk in eggs, mix till smooth.  Strain mixture thru a sieve. pour into caramel lined pan and place flan in larger pan.   Pour water into larger pan until it reaches halfway up the side of the flan pan.  Bake 60 to 70 mins or  until just barely set.  Let cool and chill. unmold onto a plate with an edge.  Slice and serve chilled.

This cake is a traditional Hungarian dessert, and a lot of work, but well worth the end result.
 

Frosting:
8 hazelnuts
4 squares unsweetened chocolate
1 cup firm unsalted butter
1 t. vanilla extract
1 cup sugar
1/4 cup water
6 egg yolk

Torte

1 cup sifted flour
6 egg yolks
1/4 cup sugar
6 egg whites
1/4 cup sugar

Caramel topping

3/4 cup confectioners sugar

Frosting:   roast hazelnuts at 400 F for 3 to 5 mins or until skins are loosened and nuts lightly toasted.  Remove from oven, cool, discard skins.  Finely chop or crush and set aside.

Melt and set aside to cool chocolate.  Cream butter and vanilla in bowl until light and fluffy. set aside.

Mix in saucepan having tight fitting cover 1 cup sugar and 1/4 cup water.  Bring to boiling stirring gently till sugar dissolved. Cover saucepan and boil syrup gently to thread stage, (230 to 234 degrees F), or until syrup spins a 2 inch thread when allowed to drop from spoon.  Remove from heat while testing.  Set syrup aside.

Beat until thick and lemon colored 6 egg yolks.  Beating constantly pour hot syrup in a thin stream into egg yolks. (do not scrape syrup from bottom and sides of saucepan).  Beat egg yolk mixture till very thick and of same consistency of creamed butter.   Cool completely.  Beat egg yolk mixture 2 Tablespoons at a time into the butter until JUST blended.  Gradually blend
in the chocolate and the hazelnuts.  Set frosting into fridge to chill.

Torte:

Grease and flour 6 8 inch round cake pans.  Heat oven to 350 F.

Beat egg yolks and 1/4 c sugar till very thick and lemon colored.   Set aside.. Beat egg whites till frothy.  Gradually add 1/4 c sugar to egg whites after frothy.  Beat until rounded peaks are formed and egg whites do not slide when bowl is partially inverted.   Gently spread egg yolk mixture over beaten egg whites.  Divide the sifted flour into 4 portions.   Sift one portion at a time over the egg mixture and gently fold until just blended after each addition.  Spoon equal amounts of batter into cake pans and spread 1/4 inch thick.  Stagger pans in oven.   Bake 15 mins or until lightly browned.  Cool on rack.

Beat frosting till fluffy, spread frosting 1/8 thick on 4 layers, placing one layer on top of another. add fifth layer, do not frost top. thinly spread frosting on sides of torte.  Put the 5 layers and remainder of frosting into refrigerator.

Meanwhile, place the 6th layer, which will be on top of the torte, onto a shallow baking sheet.  With back of knife blade, make 18 to 18 wedge shaped  indentations on the top layer, but do not cut the wedges apart.   Grease a  small area of baking sheet around torte layer (so the caramel topping will not stick to sheet if it runs off)

topping:

Melt in heavy skillet over low heat stirring constantly 3/4 c confectioners sugar.   Occasionally remove skillet from heat and press out lumps in sugar with the back of the spoon.   Cook sugar until smooth and golden brown.  Remove from heat and QUICKLY pour onto top layer of torte.  Spread caramel topping evenly over layer with a spatula, working rapidly before sugar hardens.  With back of knife blade, make wedge shape indentations over the ones made previously in torte layer.  With blade of knife, cut wedges apart.

Remove layers and frosting from fridge.  Beat frosting till fluffy.  Spread frosting 1/8 inch thick on top of 5th layer, and arrange caramel topped wedges on top of it.  Frost sides of 6th layer. , pipe a border of frosting around top edge of torte. Chill torte until frosting is firm.  Cut into servings with knife,  blade of which has been dipped into hot water.

A friend of my parents always brought this when it was dish to pass time at cookouts.  I have no idea why it's called Texas Yum Yum.....it just is, according to Mister Kelly, and it's so damn good you don't want to argue about it, just eat it!  If you like eclairs, this should be up your alley.

Ingredients:

*   1-3/4 cups cold milk
*   1 package (4-serving size) Jello Vanilla Flavor Instant Pudding & Pie Filling
*   1 tub ( 8 oz.) Cool Whip,  thawed
*   44 graham cracker squares
*   3 tablespoons butter
*   2 squares unsweetened baking chocolate
*   2 tablespoons milk
*   1 cup sifted confectionary sugar
 

Pour 1-3/4 cups milk into large bowl.   Add pudding mix.  Beat with wire whisk 2 minutes. Gently stir in whipped topping. Layer one-third of crackers and half of whipped topping mixture in 13x9-inch baking pan; repeat layers. Top with remaining crackers.

Place butter, chocolate and 2 tablespoons milk in heavy saucepan on very low heat; stir constantly until smooth. Gradually add sugar, mixing until well blended. Spread over graham crackers.

This needs to be refrigerated at least 6 hours, preferably overnight.

This is one of my all time favorite ways to ingest chocolate!   It's also a great dessert for company--everybody likes it and it's elegant.  An interesting variation on this is to mix 2 teaspoons of instant coffee granules in with the chocolate for a mocha silk kind of a thing!

You'll need:

*   1 baked pie crust
*   1/4 cup butter
*   3 ounces unsweetened baking chocolate
*   1 cup sugar
*   2  tablespoons cornstarch
*   3 eggs
*   1 teaspoon vanilla
*   1 cup heavy cream (like what you buy to make whipped cream)
*   whipped cream and fresh mint leaves for garnish
 

1.   Prepare baked pie crust according to your recipe for it (in a pinch I have used the Pillsbury premade pie crusts that you can get in the refrigrated section of your grocery store)

2.   Melt butter and chocolate in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir together sugar and cornstarch; stir into chocolate mixture.

3.  Beat eggs with electric mixer on medium speed until thick and lemon colored; stir into chocolate mixture. Cook over    medium heat 5 minutes, stirring constantly, until thick and glossy.  Stir in vanilla. Cool 10 minutes, stirring occasionally.

4.  Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Gently stir chocolate mixture into
   whipped cream; spread in pie shell. Cover and freeze about 4 hours or until firm. Garnish with whipped cream and mint       leaves.

This so delicious... I've not made it in a while. But since going through my dessert recipes and discovering it once again..... I am determined to make it very soon!  This a fabulous recipe because it is all done in the microwave.

*   1 cup chopped pecans
*   3 cups (18oz) semisweet chocolatete chips
*   1 can (14oz) sweetened condensed milk
*   2 tablespoons strong brewed coffee; room temperature
*   1 teaspoon ground cinnamon
*   1/8 teaspoon salt
*   1 teaspoon Vanilla extract

Line an 8-in. pan with foil and butter the foil; set aside. Place pecans in a microwave safe pie plate. Microwave, uncovered, on high for 4 minutes, stirring after each minute; set aside. In a 2-qt. microwave safe bowl, combine chocolate chips, milk, coffee, cinnamon, and salt.  Microwave, uncovered on high for 1-1/2 minutes. Stir until smooth. Stir in vanilla and pecans. Immediately spread into the prepared pan. Cover and refrigerate until firm, about 2 hours. Remove from Pan; cut into 1-in. squares.

*   1-1/3 cups flaked coconut
*   1 cup chopped pecans
*   1 package (18-1/4 oz) German chocolate cake mix
*   1 package (8oz) cream cheese, softened
*   1/2 cup butter or margarine, softened
*   1 egg
*   4 cups confectioners sugar

Sprinkle the coconut and pecans into a greased and floured 13x9x2 in. baking pan. Prepare mix according to the package directions. Pour batter into prepared baking pan. In a mixing bowl, beat cream cheese and butter until smooth. Add egg and sugar; beat until smooth. Drop by spoonfuls over the batter. Carefully spread to within 1 in. of edges.  Bake at 325 for 55-60 minutes or until a toothpick inserted near center comes out clean. Cool for 10 minutes. Invert onto serving plate.

These are so good that eating them sends you directly to hell, but you won't care!   =)

Ingredients:

*  12 ounces white chocolate, coarsely chopped
*  1/3 cup whipping cream
*  2 tablespoons orange liqueur
*  1 teaspoon grated orange zest
*  1 1/4 cup confectionary sugar

Melt white chocolate with whipping cream in heavy, medium saucepan over low heat, stirring constantly. Whisk in liqueur and zest until blended.  Pour into pie pan.  Refrigerate until mixture is fudgy in texture but soft, about 2 hours.

Shape about 1 tablespoon of the mixture into 1 1/4 inch balls.  To shape, roll mixture in your palms.  Place balls on waxed paper.

Sift sugar into shallow bowl.   Roll balls in sugar, place in petit four or candy cases.  The truffles can be refrigerated 2-3 days or frozen several weeks.  This recipe makes between 30 and 35 truffles.

This is easy and to die for!

Ingredients:

*   1/2 Cup Cream
*   1 Pound Milk Chocolate
*   3 Tablespoons Kirsch, Cointreau, Or Brandy -- optional

Warm cream in saucepan over low heat. Stirring constantly, add the chocolate, broken into small pieces. Continue stirring until chocolate is melted and well blended.  Add liquor or brandy, if desired.  Serve in fondue dish over candle or very low heat.

For dunking I recommend cubes of pound cake, strawberries, orange sections, and starfruit.

I have made this one and it is so easy and so good.  I love raspberries so this is definately a favourite.

Ingredients:
Chocolate Ring:
1 1/4 cups semisweet chocolate chips (I used the nestle's raspberry chocolate chips and omitted the rspberry liqueur)
1 cup boiling water
2 sticks (1 cup) unsalted butter, softened
4 large eggs
2 tablespoons raspberry liqueur
2 teaspoons vanilla extract
1/8 teaspoon salt

Raspberry cream:
1 cup heavy cream
2 tablespoons seedless red raspberry jam
2 tablespoons sugar
2 teasponns vanilla extract

fresh raspberries, for garnish.

Preheat the oven to 350.  Spray a 5-cup ring mold with nonstick cooking spray.

Chocolate ring:  In a food processor (I used the blender), combine the chocolate chips and sugar, then process until finely chopped.  Add the boiling water and process until melted and smooth.  Add the butter in three additions, processing briefly each time.  Add the eggs, liqueur, vanilla and salt.  Process until well blended.

Por the mixture into the prepared ring mold.  Place the mold in a larger pan and fill the pan with 2 inches of boiling water.  Bake for 1 hour, or until firm to the touch; a knife inserted in the center should come out clean.

Remove the mold from the water bath and let cool for 1 hour on a rack.  Cover and refrigerate for at least 3 hours.

Raspberry cream:  In a small bowl, beat the cream with the jam, sugar, and vanilla until soft peaks form.

Assemble:  Run a knife around the edges of the mold and invert the ring onto a serving dish.  Pipe a ring of raspberry cream rosettes around the base of the ring.  Fill the center of the ring with the remaining raspberry cream.  Garnish with fresh raspberries.

*   1 cup all-purpose flour
*   1 cup qick cooking oats
*   3/4 cup packed brown sugar
*   1/2 cup cold butter or margarine
*   1 can (14oz) sweetened condensed milk
*   1 cup chopped pecans
*   1 cup (6oz) semisweet chocalate chips

In a bowl, combine the flour, oats,and brown sugar. Cut in the butter until crunbly.  Press half of the mixture into a gredes 13-in.x 9-in. baking pan.   Bake at 350 degrees for 8-10 mins. Remove from the oven. Spread condensed milkover crust. sprinkle with pecans and chocalate chips. Top with remaining oat mixture and pat lightly. Bake for 25-30 mins or until lightly browned.  Cool in pan.

*   1/2 cup chunky peanut butter
*   1/3 cup butter or margarine, melted
*   1-1/2 cups graham cracker crumbs (about 24 squares0
*   1/2 cup sugar
*   1 package (5.9oz) instant chocalate pudding mix
*   3 cups cold milk
*   1 tub (12oz) frozen whipped topping, thawed.
*   1 cup chopped peanuts

In a bowl, combine peanut butter and butter. Stir in cracker crumbs and sugar; mix well. Press into a greased 13x9 in. dish. Prepare pudding with milk according to package directions; spoon into crust. Spread with whipped topping; sprinkle w/ peanuts. Cover and refrigerate for at least one hour or until set. Refrigerate left-overs.

Ingredients:
Crust:
1 1/4 Cups graham cracker crumbs
4 tablespoons (1/4 cup) unsalted butter, melted
2 tablespoons sugar
3 ounces milk chocolate, finely chopped

Filling:
3/4 cup sugar
3 tablespoons water
2 cups heavy cream, scalded
5 large egg yolks
6 ounces semi-sweet chocolate, finely chopped
1 teaspoon vanilla extract
1/4 cup chopped pecans
1/4 cup chocolate chips

yield:  one 9-inch pie

Crust:  In a medium bowl, blend the graham cracker crumbs, butter and sugar.  Stir in the milk chocolate.  Press the crust mixture into the bottom and up the sides of a 9-inch pie plate.  Refrigerate until ready to use.

Filling:  In a heavy medium saucepan, disolve the sugar in the water at low heat, stirring constantly.  Bring to a boil over
medium-high heat, then let boil without stiring until the syrup turns a light amber.  While the syrup is boiling, brush down the sides of the pan with a wet pastry brush to prevent crystals from forming.  Remove the pan from the heat and stir in the hot cream (be careful, it will bubble rapidly).  Continue stirring, over heat if necessary, until all of the caramel is dissolved into the cream.

In a medium bowl, lightly beat the egg yolks.  Whisk about 1/2 cup of the hot caramel cream into the eggs to warm them.  Transfer the warmed eggs to the caramel cream in the saucepan.  Stir in the chopped semi-sweet chocolate and the vanilla, stirring until melted and smooth.

Pour the filling mixture into the pie crust.  Sprinkle the pecans and chocolate chips on top.  Bake for about 35 minutes in a prehated 350 degree oven, or until the center is just set.  Transfer to a wire rack to cool completely, the refrigerate until firm, about 4 hours.

I always makes these around Christmas for some reason, but you can actually make them for any occasion.

*   1 cup butter (no substitutes), softened
*   1/2 cup confectioner's sugar
*   1/4 teaspoon salt
*   1-1/4 cups all-purpose flour
*   1 can (14oz) sweetened condensed milk
*   2 cups semisweet chocolate chips
*   1/2 teaspoon almond extract
*   1/3 cup sliced almonds, toasted

In a mixing bowl, cream butter, sugar and salt until fluffy. Gradually beat in flour. Spread into a greased 13x9 baking pan. Bake at 350 degrees for 16-20 minutes until lightly browned. In a medium sauce pan combine condensed milk and chocolate chips. Heat and stir until all chips are melted are it is smooth; stir in extract. Spread over shortbread. Sprinkle with almonds and
press them down gently. Refrigerate until firm.