Hasty Chocolate Pudding

PREP TIME
5 Min
COOK TIME
10 Min
READY IN
15 Min

Servings:4

INGREDIENTS :

1/2 cup white sugar
1/3 cup unsweetened cocoa powder
3 tablespoons cornstarch
2 cups milk
2 teaspoons vanilla extract

DIRECTIONS
1.In a microwave-safe bowl, whisk together the sugar, cocoa and cornstarch. Whisk in milk a little at a time so the mixture does not have any dry lumps.

2.Place in the microwave, and cook for 3 minutes on high. Stir, then cook at 1 minute intervals, stirring between cooking times for 2 to 4 minutes, or until shiny and thick. Stir in vanilla.

3.Place a piece of plastic wrap directly on the surface of the pudding to prevent a skin from forming, and chill in the refrigerator. Serve cold.

One Bowl Brownies

Original recipe yield 2 dozen
Servings:12

INGREDIENTS:
4 (1 ounce) squares unsweetened chocolate
3/4 cup butter
2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup chopped walnuts


DIRECTIONS
Preheat oven to 350 degrees F (180 degrees C).
Microwave chocolate and butter or margarine in large bowl at HIGH for 2 minutes or until butter or margarine is melted.
Stir until chocolate is melted. Stir in sugar. Mix in eggs and vanilla. Stir in flour and nuts.
Spread in greased 13 x 9 inch pan. Bake for 35 minutes (do not overbake).

Peanut Butter Chip Chocolate Cookies

Original recipe yield 2 dozen
Servings:12

INGREDIENTS:
cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
2 cups peanut butter chips



DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa, baking soda and salt, stir into the creamed mixture. Finally, fold in the peanut butter chips. Drop cookies by heaping teaspoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes in the preheated oven, until set. Cool on wire racks.

Chocolate Scotcheroos

PREP TIME
20 Min
COOK TIME
5 Min
READY IN
45 Min
Original recipe yield 1 - 9x13 inch pan
Servings:48


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




DIRECTIONS
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.

Hot Fudge Ice Cream Bar Dessert

PREP TIME
30 Min
COOK TIME
4 Min
READY IN
1 Hr 35 Min
Original recipe yield 1 - 9x13 inch dish
Servings:18


INGREDIENTS (Nutrition)
1 (16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts



DIRECTIONS
Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

Oatmeal Peanut Butter Cookies III

Servings:12

INGREDIENTS:
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup white sugar
1/2 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup quick cooking oats
3 tablespoons butter, softened
1 cup confectioners' sugar
1/2 cup smooth peanut butter
2 1/2 tablespoons heavy whipping cream

DIRECTIONS
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well.
In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir.
Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown.
To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.

Beth's Spicy Oatmeal Raisin Cookies

PREP TIME
15 Min
COOK TIME
12 Min
READY IN
50 Min
Original recipe yield 3 dozen
Servings:36


INGREDIENTS:
1/2 cup butter, softened
1/2 cup butter flavored shortening
1 cup packed light brown sugar
1/2 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon salt
3 cups rolled oats
1 cup raisins

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together the butter, butter flavored shortening, brown sugar, white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon, cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2 minutes before removing from cookie sheets to cool completely. Store in airtight container. Make sure you get some, because they don't last long!

Classic Chocolate Cake with Creamy Chocolate Frosting

PREP TIME
30 Min
COOK TIME
25 Min
READY IN
55 Min

servings: 12

INGREDIENTS Cake:
6 ounces Nestle Chocolatier 53% Cacao Dark Chocolate Baking Bar, melted, cooled slightly
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups granulated sugar
3/4 cup butter, softened
1 teaspoon vanilla extract
3 large eggs
1 cup milk

Creamy Chocolate Frosting:
1/2 cup butter, softened
2 ounces Nestle Chocolatier 53% Cacao Dark Chocolate Baking Bar, broken into small pieces
2 1/2 cups powdered sugar, divided
1 teaspoon vanilla extract
1/8 teaspoon salt
2 tablespoons milk

DIRECTIONS
Preheat oven to 350 degrees F. Grease and lightly flour two 9-inch-round baking pans or one 13 x 9-inch baking pan.
For Cake: Combine flour, baking soda and salt in small bowl. Beat sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted chocolate. Beat flour mixture into creamed mixture alternately with milk. Spoon and spread into prepared baking pan(s).
Bake for 25 to 30 minutes (13 x 9- inch 30 to 32 minutes) or until wooden pick inserted in center comes out clean. Cool for 20 minutes; invert round cakes onto wire rack(s) to cool completely.
Frost with Creamy Chocolate Frosting.
For Creamy Chocolate Frosting: Microwave butter and chocolate in small, uncovered, microwave-safe mixer bowl on High (100%) power for 45 seconds; stir. Sections may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
Beat 1 cup powdered sugar, vanilla extract and salt into chocolate mixture until creamy. Gradually beat in remaining powdered sugar alternately with milk until smooth.

Cherry Cheesecake

PREP TIME
30 Min
READY IN
5 Hrs 30 Min
Original recipe yield 1 - 9 inch cheesecake

serving size: 12

INGREDIENTS
1 (9 inch) prepared graham cracker crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 (21 ounce) can cherry pie filling

DIRECTIONS
Place softened cream cheese in a mixing bowl; add condensed milk, lemon juice, and vanilla. Beat until well blended. Pour mixture into the pie crust. Chill for 5 hours. DO NOT FREEZE!!!
Pour cherry pie filling on top of pie. Serve.

Oreo Cookie Cake

PREP TIME
30 Min
READY IN
1 Hr
Original recipe yield 1 - 9x13 inch cake

serving size: 24 slices

INGREDIENTS (Nutrition)
1 (20 ounce) package chocolate sandwich cookies
1/2 cup butter
1 (16 ounce) container frozen whipped topping, thawed
2 (8 ounce) packages cream cheese
1 cup confectioners' sugar
2 cups milk
1 (3.5 ounce) package instant vanilla pudding mix

DIRECTIONS
Crush cookies into bite size pieces. Reserve 1 cup for top. Melt butter and mix with rest of cookies. Press into 9x13 pan. Put in freezer for 5 minutes.
Blend 1/2 of the whipped topping, all of the cream cheese and confectioners' sugar. Spread over crust and place cake back in freezer.
Prepare instant pudding with the milk according to package directions then spread over top of cake. Spread the remaining whipped topping on top of the pudding then sprinkle with the remaining cookies. Keep cake refrigerated.