Submitted by: Adrienne
BEWARE: this dessert is deadly delicious!
35 saltine crackers
1 c. butter
1 c. brown sugar
1/2 tsp almond (or vanilla) extract
Chocolate chips, about 2 c.
Preheat oven to 400 degrees. Line a cookie sheet with foil and spray with cooking spray. Place crackers salty side up on the foil. In a saucepan, boil butter and sugar for 2-3 minutes, stirring constantly. Remove from heat and stir in the almond extract.
Pour mixture over crackers and bake 4-6 minutes. Remove from oven, top with chocolate chips and spread evenly as it melts. Cool slightly and transfer. Cool completely and serve.
Showing posts with label Chocolate. Show all posts
Showing posts with label Chocolate. Show all posts
Wednesday, March 11, 2009
Sunday, September 9, 2007
Filled Oatmeal Bars
Submitted by: Mom
These are sooooo good!!
1 Can Sweetened Condensed Milk
1 Cup Butter Softened
3 T. Butter 3 Cups Quick Oats
2 Cups Milk Chocolate Chips (This is one package)
2 1/4 Cups Flour
1 tsp. Baking Soda
2 Cups Sugar
1 tsp. Salt
3 Eggs
Melt in microwave on low power (so that it does not scorch), milk, 3 T. Butter, and chocolate chips. Set aside. Mix all other ingredients in large mixing bowl. Press half of the dough into an 11 x 16" (Approximately) greased cookie sheet. Pour and spread chocolate mixture over it. Sprinkle the rest of the dough on top and bake at 350 degrees for 15 to 18 minutes. Let cool before cutting into bars.
These are sooooo good!!
1 Can Sweetened Condensed Milk
1 Cup Butter Softened
3 T. Butter 3 Cups Quick Oats
2 Cups Milk Chocolate Chips (This is one package)
2 1/4 Cups Flour
1 tsp. Baking Soda
2 Cups Sugar
1 tsp. Salt
3 Eggs
Melt in microwave on low power (so that it does not scorch), milk, 3 T. Butter, and chocolate chips. Set aside. Mix all other ingredients in large mixing bowl. Press half of the dough into an 11 x 16" (Approximately) greased cookie sheet. Pour and spread chocolate mixture over it. Sprinkle the rest of the dough on top and bake at 350 degrees for 15 to 18 minutes. Let cool before cutting into bars.
Magic Cookie Bars
Submitted by: Mom
½ cup butter
1 14 oz. Can condensed milk
1 ½ cups graham cracker crumbs
6 oz. Chocolate chips
1 ½ cups coconut
1 cup chopped nuts
In 9 x 13 pan, melt butter. Sprinkle crumbs over the top, pour milk on next. Top evenly with remaining ingredients and press down lightly. Bake 25 to 30 minutes or until lightly browned, 350 degrees. Chill thoroughly and cut into bars.
½ cup butter
1 14 oz. Can condensed milk
1 ½ cups graham cracker crumbs
6 oz. Chocolate chips
1 ½ cups coconut
1 cup chopped nuts
In 9 x 13 pan, melt butter. Sprinkle crumbs over the top, pour milk on next. Top evenly with remaining ingredients and press down lightly. Bake 25 to 30 minutes or until lightly browned, 350 degrees. Chill thoroughly and cut into bars.
Cinnamon Oatmeal Cookies
Submitted by: Mom
1 cup sugar
1 t. soda
1 cup brown sugar
½ t. baking powder
1 cup melted shortening
1 t vanilla
2 eggs 1 t. cinnamon
2 cups flour
1 t. salt
2 cups oatmeal chocolate chips
Combine sugar, brown sugar, shortening, eggs and vanilla and blend well. Mix dry ingredients and then add to other. Add chocolate chips and bake at 350 degrees for 8 - 12 minutes.
1 cup sugar
1 t. soda
1 cup brown sugar
½ t. baking powder
1 cup melted shortening
1 t vanilla
2 eggs 1 t. cinnamon
2 cups flour
1 t. salt
2 cups oatmeal chocolate chips
Combine sugar, brown sugar, shortening, eggs and vanilla and blend well. Mix dry ingredients and then add to other. Add chocolate chips and bake at 350 degrees for 8 - 12 minutes.
Thursday, September 6, 2007
Éclair Dessert
Submitted by: Adrienne
Mix the following:
- 3 c. milk
- 1 tsp vanilla
- 2 small pkgs instant French vanilla pudding
- 1 8-oz container Cool Whip
Layer the cream mixture with graham crackers (crackers, cream, crackers, cream, etc)
Chocolate Glaze:
- 3 Tbs melted butter
- 3 Tbs cocoa
- 1 tsp vanilla
- 1 ½ c. powdered sugar
- 3 Tbs hot water
Drizzle the glaze over the top and refrigerate for 24 hours or longer.
Mix the following:
- 3 c. milk
- 1 tsp vanilla
- 2 small pkgs instant French vanilla pudding
- 1 8-oz container Cool Whip
Layer the cream mixture with graham crackers (crackers, cream, crackers, cream, etc)
Chocolate Glaze:
- 3 Tbs melted butter
- 3 Tbs cocoa
- 1 tsp vanilla
- 1 ½ c. powdered sugar
- 3 Tbs hot water
Drizzle the glaze over the top and refrigerate for 24 hours or longer.
Mom's Secret Ingredient Chocolate Chip Cookies
Submitted by: Mom
Preheat oven to 350 degrees
2 c. butter
2 c. brown sugar
2 c. sugar
2 tsp. vanilla
3 eggs
6 c. four
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 package of instant French Vanilla Pudding
1 1/2 c. nuts
3 c. chocolate chips (or 1 1/2 c. chocolate chips and 1 1/2 c. butterscotch chips)
Cream butter, sugars, vanilla and eggs until fluffy (about 2 minutes in a mixer). Combine dry ingredients in a separate bowl, then add to wet mixture. Add nuts and chocolate chips. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 8-10 minutes.
Preheat oven to 350 degrees
2 c. butter
2 c. brown sugar
2 c. sugar
2 tsp. vanilla
3 eggs
6 c. four
1 1/2 tsp. baking soda
1 1/2 tsp. salt
1 package of instant French Vanilla Pudding
1 1/2 c. nuts
3 c. chocolate chips (or 1 1/2 c. chocolate chips and 1 1/2 c. butterscotch chips)
Cream butter, sugars, vanilla and eggs until fluffy (about 2 minutes in a mixer). Combine dry ingredients in a separate bowl, then add to wet mixture. Add nuts and chocolate chips. Drop by rounded tablespoonfuls onto greased cookie sheets. Bake 8-10 minutes.
Pumpkin Chocolate Chip Bread
Submitted by: Kristl
3 scant c. sugar
3 1/3 c. flour (I use bread flour)
1 1/2 tsp. salt
1 heaping tsp. cinnamon
1 heaping tsp. nutmeg
2 tsp. baking soda
1 15 oz. can prepared pumpkin
1 c. canola oil
4 eggs
2/3 c. water
1 c. mini chocolate chips
Preheat oven to 350 degrees
Spray 3 bread loaf pans with cooking spray
Mix the first 6 ingredients (dry ingredients)
Add the next 4 ingredients (pumpkin, eggs, oil, water)
Beat on medium speed for at least two minutes, until the color lightens and all ingredients are thoroughly mixed.
Add 1 c. chocolate chips, folding in gently.
Distribute batter evenly into three pans
Bake at 350 degrees for 55 minutes. Cool on racks for 10 minutes in the pan. Turn out to cool.
3 scant c. sugar
3 1/3 c. flour (I use bread flour)
1 1/2 tsp. salt
1 heaping tsp. cinnamon
1 heaping tsp. nutmeg
2 tsp. baking soda
1 15 oz. can prepared pumpkin
1 c. canola oil
4 eggs
2/3 c. water
1 c. mini chocolate chips
Preheat oven to 350 degrees
Spray 3 bread loaf pans with cooking spray
Mix the first 6 ingredients (dry ingredients)
Add the next 4 ingredients (pumpkin, eggs, oil, water)
Beat on medium speed for at least two minutes, until the color lightens and all ingredients are thoroughly mixed.
Add 1 c. chocolate chips, folding in gently.
Distribute batter evenly into three pans
Bake at 350 degrees for 55 minutes. Cool on racks for 10 minutes in the pan. Turn out to cool.
Wednesday, September 5, 2007
Chocolate Revel Bars
Submitted by: Kristl
In a large mixer bowl beat together:
1 c. softened butter or margarine
1 1/2 c. flour
2 c. packed brown sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
When thoroughly mixed, add:
1 more c. flour
Then stir in 3 cups quick cooking rolled oats
In a medium saucepan, cook over low heat until melted:
2 c. semisweet chocolate pieces
14-oz. can of sweetened condensed milk (1 1/4 cups)
2 Tbsp. butter or margarine
Then stir inot the chocolate mixture in saucepan:
2 tsp. vanilla
1/2 c. chopped walnuts
Pat 2/3 of the oat mixture (about 3 1/2 cups) into the bottom of an ungreased pan (15x10x1). Spread the chocolate mixture over oat mixture. Dot with the remaining oat mixture.
Bake at 350 degrees for about 25 minutes, or until the top is lightly golden (chocolate mixture will still look moist). Cool on a wire rack, cut into bars.
In a large mixer bowl beat together:
1 c. softened butter or margarine
1 1/2 c. flour
2 c. packed brown sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
When thoroughly mixed, add:
1 more c. flour
Then stir in 3 cups quick cooking rolled oats
In a medium saucepan, cook over low heat until melted:
2 c. semisweet chocolate pieces
14-oz. can of sweetened condensed milk (1 1/4 cups)
2 Tbsp. butter or margarine
Then stir inot the chocolate mixture in saucepan:
2 tsp. vanilla
1/2 c. chopped walnuts
Pat 2/3 of the oat mixture (about 3 1/2 cups) into the bottom of an ungreased pan (15x10x1). Spread the chocolate mixture over oat mixture. Dot with the remaining oat mixture.
Bake at 350 degrees for about 25 minutes, or until the top is lightly golden (chocolate mixture will still look moist). Cool on a wire rack, cut into bars.
Chocolate Chip Cookies
Submitted by: Amber
1 cup granulated sugar
1 cup brown sugar
½ cup shortening
½ cup butter or margarine, softened
2 eggs
1 ½ tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups all-purpose flour
12 oz. semi-sweet chocolate chips
Place sugars, butter, shortening, eggs, and vanilla in large bowl. Beat until smooth. Mix in baking soda, salt, and flour to sugar mixture. Add chocolate chips.
Drop by rounded teaspoonfuls onto greased baking sheet, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Remove from baking sheets immediately and cool on wire racks.
1 cup granulated sugar
1 cup brown sugar
½ cup shortening
½ cup butter or margarine, softened
2 eggs
1 ½ tsp. vanilla
1 tsp. baking soda
1 tsp. salt
3 cups all-purpose flour
12 oz. semi-sweet chocolate chips
Place sugars, butter, shortening, eggs, and vanilla in large bowl. Beat until smooth. Mix in baking soda, salt, and flour to sugar mixture. Add chocolate chips.
Drop by rounded teaspoonfuls onto greased baking sheet, about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes. Remove from baking sheets immediately and cool on wire racks.
Tuesday, September 4, 2007
Mychael-Ann's Yummy Chocolate Cake
Submitted by: Kristl
1 devil's food cake mix
1 box chocolate pudding
2 cups sour cream
1 cup melted butter
5 eggs
1 tsp. almond flavor
2 cups chocolate chips
Stir cake and pudding mixes together. Make a well and add sour cream, butter, eggs and almon. Beat until blended, scrape sides of bowl and beat at medium speed for 4 minutes. Add chocolate chips, mix. Pour into greased bundt pan, bake at 350 degrees for about 55 minutes. Let sit for 10 minutes and turn onto cooling rack.
Recipe makes a little more than bundt pan can handle, I usually make 6-8 cupcakes with excess batter. This cake is even better the second day.
1 devil's food cake mix
1 box chocolate pudding
2 cups sour cream
1 cup melted butter
5 eggs
1 tsp. almond flavor
2 cups chocolate chips
Stir cake and pudding mixes together. Make a well and add sour cream, butter, eggs and almon. Beat until blended, scrape sides of bowl and beat at medium speed for 4 minutes. Add chocolate chips, mix. Pour into greased bundt pan, bake at 350 degrees for about 55 minutes. Let sit for 10 minutes and turn onto cooling rack.
Recipe makes a little more than bundt pan can handle, I usually make 6-8 cupcakes with excess batter. This cake is even better the second day.
Minty Middle Cookies
Submitted by: Amber
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp. baking soda
¼ tsp. salt
1 cup granulated sugar
½ cup unsalted butter, softened
1 egg
½ tsp. vanilla
¼ tsp. mint extract
Filling:
2 ½ cups sifted confectioner’s sugar
½ cup unsalted butter, softened
2 tbsp. milk
½ tsp. mint extract
Food coloring
1. Sift together flour, cocoa, baking soda, and salt into bowl; set aside. In large bowl, beat sugar and butter until smooth. Beat in egg, then vanilla and mint extract. On low speed, beat flour mixture into butter mixture. Divide in half, shape each into a log about 1 ½ inches in diameter. Wrap in plastic wrap; refrigerate 4 hours.
2. Preheat oven to 375 degrees. Cut each log into slices, about 1/8 inch thick; place onto ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes or until almost firm. Transfer cookies to wire rack to cool.
3. Filling: beat confectioner’s sugar, butter, milk, and mint extract in bowl until spreading consistency. Tint with food coloring. Spread flat side of half of cookies with filling. Top each with a plain cookie.
1 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¾ tsp. baking soda
¼ tsp. salt
1 cup granulated sugar
½ cup unsalted butter, softened
1 egg
½ tsp. vanilla
¼ tsp. mint extract
Filling:
2 ½ cups sifted confectioner’s sugar
½ cup unsalted butter, softened
2 tbsp. milk
½ tsp. mint extract
Food coloring
1. Sift together flour, cocoa, baking soda, and salt into bowl; set aside. In large bowl, beat sugar and butter until smooth. Beat in egg, then vanilla and mint extract. On low speed, beat flour mixture into butter mixture. Divide in half, shape each into a log about 1 ½ inches in diameter. Wrap in plastic wrap; refrigerate 4 hours.
2. Preheat oven to 375 degrees. Cut each log into slices, about 1/8 inch thick; place onto ungreased baking sheet. Bake at 375 degrees for 8 to 10 minutes or until almost firm. Transfer cookies to wire rack to cool.
3. Filling: beat confectioner’s sugar, butter, milk, and mint extract in bowl until spreading consistency. Tint with food coloring. Spread flat side of half of cookies with filling. Top each with a plain cookie.
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