Uncle Ed’s Chocolate Chip Cookies

INGREDIENTS:

2 cups packed dark brown sugar

1 ½ cups white sugar

4 cubes butter

3 eggs

1 ½ tsp baking soda

1 ½ tsp salt

2 tsp vanilla

2 packages semi-sweet chocolate chips

6 cups flour

DIRECTIONS:

Cream the sugars and butter for TEN minutes. Don’t cheat on the time, you need to whip air into the cookies.  Make a hole in the center and crack the eggs in and beat them for a minute before folding the rest of the dough in.  Add the soda, salt, and vanilla.  Mix in the flour and add the chocolate chips.  Bake at 350 for 13-18 minutes.  Generally 15 minutes is the right amount, but it depends on elevation.

Baptism Brownies

1. Prepare a cookie sheet of brownies from any 2 box mixes of your liking. (I usually use the Costco Ghiradelli brownies)

2. Cool brownies completely then mix together middle layer and spread on top:

½ C. Butter
4 T. Milk
1 ½ t. Peppermint extract
4+ C. Powdered sugar
Green food coloring

3. Refrigerate until cool then spread final layer :
8 T. Melted Butter
8 oz. Semi-sweet chocolate chips

4. Refrigerate until chocolate is set and cut.

Notes:
o This recipe freezes well.
o The original recipe calls for making brownies from scratch.
(Way too complicated because that’s not the part that
people care about.)
o I’ve never met anyone who didn’t love these! (Unless they
couldn’t eat them due to dietary restrictions.) This is a foolproof recipe!

No Bake Reese's Peanut Butter Bars

* Sorry, I don't remember where online I found this recipe. But I've tried it, and it skyrocketed to the top of my husband's favorite treats list.


1 1/2 C graham cracker crumbs
1 lb (3 1/2 C) powdered sugar
1 1/2 C creamy peanut butter
1 C (2 sticks) real butter, melted
1 12oz bag chocolate chips (milk, semi-sweet, or dark, you pick!)
2 tsp shortening

In a large mixing bowl, combine graham cracker crumbs, powdered sugar and peanut butter and butter and beat until combined.  Press into a parchment (or waxed paper or foil) lined 9x13 pan.

Place chocolate chips and shortening in a microwave safe bowl and heat in 30 second intervals, stirring after each one, until melted and smooth.  Pour chocolate over peanut butter mixture and spread out evenly.  Place pan in the fridge just until chocolate is set and then cut into bars.  Tip:  If the bars chill until the chocolate is too hard to easily cut, use a sharp knife and score the cuts first, then gently cut through.  Can be stored in the fridge or at room temp.  They will stay firmer if stored in the fridge.

Leslie's Tuxedo Brownies

1 pkg. brownie mix (plus ingredients to make the cake like brownies)

6 oz white chocolate chips

2 Tbsp milk

1 (8oz) pkg. cream cheese

¼ C powdered sugar

1 (8oz) container cool whip

Strawberries, sliced

Directions:

Prepare brownie mix following the cake like directions. Spray mini muffin pan with non-stick spray. Fill each cup 2/3 full. Bake @ 325۫ for approximately 12-13 minutes or until the edges are set. 15-17 minutes for regular muffin pans. Remove and immediately press tops of brownies in (there's a pampered chef tool actually called a presser). Cool in pan for 15 minutes. Gently remove and cool completely.

Melt white chocolate with milk on stove; cool slightly. Transfer mixture to bowl. Add powdered sugar and cream cheese. Mix with electric mixer until smooth. Fold in cool whip. Pour into brownie cups. Place one strawberry slice or a single raspberry on each brownie cup. Sprinkle powdered sugar over cups.

Grasshopper Pie

This one is verbatim from Mel's Kitchen Cafe. My favorite thing is the cool Andes mint curls. It takes it up a notch to a professional level. That and the syrup swirls on the plate make it look gourmet, even if you use the cheapest ice cream. I also poured some homemade hot fudge in between the ice cream layers and loved that addition.

I love making ice cream cake because it is super easy, yet impressive and popular. And it costs A TON less than buying one. So give it a whirl, bust out that springform pan!

*Serves 8

Crust:
2 cups finely crushed chocolate cookie crumbs (i.e. chocolate teddy grahams, chocolate graham crackers, Nabisco famous wafers, etc.)
5 tablespoons butter, melted

Pie:
1 quart green mint chocolate chip ice cream
1 quart chocolate ice cream

Garnish:
1 cup heavy cream
1 tablespoon powdered sugar
10 rectangle Andes mints

Combine the crushed cookie crumbs and the butter together in a medium bowl until the cookie crumbs are well-moistened and the mixture looks and feels like wet sand. Press the crumbs into a 9- or 10-inch springform pan and refrigerate or freeze until set (about 30 minutes).

While the crust is in the refrigerator, take out the mint chocolate chip ice cream and let it sit at room temperature for 15-ish minutes to soften up a bit. Scoop the softened ice cream into a medium bowl (you can use the same one as the cookie crumbs, if you like!) and stir the ice cream until it is smooth. You don’t want it overly melted here – just try to stir it all up so it is easy spreadable but is still cold and icy. Spread the ice cream over the cookie crust in an even layer. Cover with plastic wrap and freeze until firm, at least an hour.

Follow the same step above with the chocolate ice cream and spread it on top of the mint chocolate chip ice cream (make sure the mint ice cream is thoroughly frozen so the layers don’t mix). Once the chocolate ice cream has been spread evenly, again cover with plastic wrap and freeze for 1-2 hours (or tightly covered up to a three days).

When you are ready to serve the pie, whip the heavy cream into stiff peaks with the powdered sugar. To make the Andes mint curls, microwave one mint for five seconds on 20 or 30% power (this was adequate in my microwave but keep in mind that each microwave can cook hotter or cooler so test accordingly). Hold the mint nestled in a paper towel with one long thin edge exposed above the top of the paper towel. Take a vegetable peeler and gently shave off curls from the long, thin edge. Repeat this process until you have the desired amount of curls to garnish with (I shaved the curls early in the day and kept them on a plate in the freezer until I was ready to use them).

Unmold the grasshopper pie from the springform pan and pile the whipped cream on top of the ice cream. Spread in large dollops over the top of the pie. Sprinkle with the curls. Cut the pie into slices and serve immediately. If you are planning to have leftovers, serve the whipped cream on each piece separately instead of the whole pie, as the whipped cream doesn’t fare as well being frozen on top of the pie for a long period of time.

Chocolate Mousse Eggs

Yield: 6-8 servings

8 ounces / 225g bittersweet chocolate (no more than 60% cacao), chopped

3/4 stick / 3 oz / 75g unsalted butter, cut into 6 pieces

3 large eggs, separated

1/4th cup sugar

1 cup / 200g very cold heavy or whipping cream

2 ounces / 60g white chocolate shavings

12 empty eggshells

1. In a large bowl, set over a saucepan of simmering water, melt the chocolate and butter and stir until smooth. Remove from the saucepan and switch off the heat.
2. In the same saucepan (now with the heat turned off), set a small bowl and beat yolks and sugar with your electric mixer until thick enough to form a ribbon that takes a few seconds to dissolve — this will take about two to four minutes to achieve. Whisk yolks into chocolate mixture.
3. In the bowl of a KitchenAid, beat the egg whites until they just hold soft peaks. Remove from bowl and set aside.
4. In the bowl, whip up the cream until it just holds stiff peaks.
5. Fold the whipped cream and beaten whites into the chocolate mixture, gently but thoroughly. Transfer to 8 (4 ounce) ramekins (or hollowed out egg shells) and sprinkle with the white chocolate shavings. Let the mousse set in the fridge for about an hour before serving.
   Note: The mousse will keep for up to two days in the refrigerator.

Recipe from The Purple Foodie

Brittany's Oreo Truffles

"I hate to give away the recipe b/c it's so easy, you won't be as impressed with my mad skills!" ~ Brittany

Ingredients

1 pkg. Oreos
8 oz. cream cheese
melting chocolates (or chocolate chips)

1. Crush the Oreos pretty fine and save 1/2 or so out of the bowl.
2. Soften the cream cheese and mix the two together until they form an ugly dough.
3. Roll them into balls and put them in the fridge for 30 minutes or so.
   
4. Melt a bag of melting chocolates (or chocolate chips, but I find the melting chips so much easier to use and you can do pretty colors!)
5. Roll the balls in the choc. and top with a few of the leftover Oreo crumbs and then put them in the *fridge until ready to serve.
   

"I find that Michael's almost always has the melting chocolates on sale, or you can use the coupon and then it's cheaper than at Meijer and they have more colors."

* I have to put them out in the cold garage or else I eat them before the party!

Decadent Chocolate and Peanut Butter Mousse Pie

I love this new food blog. This winner pie recipe is from www.mykitchencafe.blogspot.com.



Graham Cracker Crust:
12 to 14 whole graham crackers, crushed (about 1 1/2 to 2 cups crumbs)
6 tablespoons butter, melted

Dark Chocolate Layer:
¾ cup heavy cream
4 oz. semisweet chocolate, coarsely chopped

Peanut Butter Mousse Filling:
½ cup sugar
1 ½ tablespoons cornstarch
1/8 teaspoon salt
1 ½ cups milk
2 large egg yolks
1 teaspoon pure vanilla extract
¾ cup creamy or chunky peanut butter

Topping and Decoration:
Sweetened whipped cream
2 tablespoons crushed peanuts
3 tablespoons mini chocolate chips

Prepare the crust: Preheat the oven to 350. In a small bowl, combine the graham cracker crumbs and butter, stir until well blended. Using the palm of your hand, press the moistened crumbs into the bottom and up the sides of an ungreased 9- or 10-inch pie plate. Bake in the center of the oven for 7 to 8 minutes, or until the crust turns lightly golden. Set the pie crust on a wire rack to cool completely.

Prepare the chocolate layer: In a small saucepan, heat the cream over medium heat until it just comes to a simmer. Remove the pan from the heat, add the chocolate, and stir until melted and smooth. Pour the mixture into the cooled pie crust, smoothing it over the bottom and slightly up the sides. Freeze for 30 to 40 minutes, or until the chocolate layer is firm.

Prepare the mousse: In a heavy medium-size saucepan, combine the sugar, cornstarch, and salt. Add ½ cup milk and whisk until smooth. Add the remaining milk and the egg yolks and whisk until smooth. Set the saucepan over medium-high heat and whisk constantly until the custard comes to a boil. Still whisking, boil for 1 minute until very thick. Remove the pan from the heat and stir in the vanilla and peanut butter. Pour the mousse into the baked pie crust. Chill for 1 hour, or until firm. Before serving, decorate the pie with whipped cream and sprinkle with the chopped peanuts and mini chocolate chips, if desired.

Eclairs

Just a recipe I found online and had great success with. Made them in heart shapes for Valentine's and they were a smash hit!

* 1/2 cup butter
* 1 cup water
* 1/4 teaspoon salt
* 1 cup all-purpose flour
* 1 teaspoon sugar
* 4 eggs
* Vanilla Cream Filling
* 1 small box instant vanilla pudding
* 1 cup milk
* 1 cup whipping cream, whipped
* 1 teaspoon vanilla
Chocolate Glaze

• 1 cup semisweet chocolate morsels
• 1/4 cup whipping cream
• 2 tablespoons butter, softened

Directions

1. Preheat oven to 400 degrees
2. Place butter in a medium saucepan, add water, salt and sugar. Bring to boiling, stirring until butter melts. Add flour all at once stirring vigorously. Cook and stir til mixture forms a ball that doesn't separate. Remove from heat: cool 10 minutes, Add eggs one at a time to flour mixture beating with a wooden spoon after each addition for about one minute or till smooth.
3. Drop batter from a spoon onto a lightly greased baking sheet. Leave 3 inches between puffs to allow for expansion. Bake in 400 degree oven for about 30 minutes or until golden brown. Remove puffs from pan. Cool on a rack
4. Slice off the tops or cut in half, and wit a fork gently scrape out any moist dough. Work carefully so that you do not puncture the crust.
5. Vanilla Cream Directions
6. Whip the whipping cream and set aside
7. Beat pudding mix and milk, then fold in the whipped cream and vanilla.
8. Fill puff pastry with filling and apply the top.
9. Drizzle with melted chocolate glaze

Chocolate Glaze

Microwave morsels and whipping cream at HIGH in a 2-cup glass measuring cup 30 seconds to 1 minute or until melted, stirring twice. Whisk in butter until blended, and spoon immediately over eclairs.

*Can substitute vanilla filling for whipping cream w/powdered sugar and vanilla for a lighter filling.

Alisha's Caramel Chocolate Bars

48 caramels
½ cup evaporated milk
2 cups chocolate chips
1 ½ cup flour > 1/3 t. salt
1 1/8 cup brown sugar
1 ½ cup quick oats
2/3 t. soda
1 cup butter softened

• Melt caramels and milk in a glass dish in microwave.
• Stir every few minutes until smooth.
• Mix the dry ingredients and butter until crumbly.
• Press 2/3 crumb mixture into a greased 9X13 pan, and set aside the rest of crust.
• Bake crust at 350 for 5 min.
• Take out of oven and sprinkle with chocolate chips while crust is hot. Pour caramel over top. Sprinkle remaining crumb mixture on top. Bake again for 15 minutes, top with barely start to brown.
  

Turtle Cheesecake

2 cups Graham Cracker Crumbs
6 Tbsp. butter or margarine, melted
35 Caramels
1/4 cup milk
1 cup chopped Pecans
3 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
3 eggs
1 square Semi-Sweet Baking Chocolate

MIX crumbs and butter; press firmly onto bottom and 2 inches up side of 9-inch springform pan.

PLACE caramels and milk in small microwavable bowl. Microwave on HIGH 2 to 2-1/2 minutes or until caramels are completely melted when stirred, stirring after each minute. Stir in pecans. Reserve 1/2 cup of the caramel mixture for topping. Drizzle remaining caramel mixture evenly onto bottom of crust. Refrigerate 10 minutes.

BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel mixture in crust.

BAKE at 325°F for 1 hour 5 minutes to 1 hour 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan. Refrigerate 4 hours or overnight.

TOP with reserved caramel mixture just before serving. Melt chocolate as directed on package; drizzle over cheesecake.

Prep Time: 15 min
Total Time: 5 hr 25 min
Makes: 16 servings, 1 slice each

Courtesy of Kraft Foods

Orange Chocolate Cheesecake

1 cup finely crushed Oreos
1/4 tsp. ground cinnamon
3 Tbsp. butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1/2 cup Sour Cream
1 tsp. vanilla
4 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate, melted
1/2 tsp. grated orange peel

PREHEAT oven to 350°F if using silver 9-inch springform pan (or to 325°F if using a dark nonstick 9-inch springform pan). Mix wafer crumbs, cinnamon and butter; press firmly onto bottom of pan to form crust.

BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Remove 3 cups of the batter; place in medium bowl. Add melted chocolate; mix well. Pour over crust.

BAKE 30 min. Meanwhile, add peel to remaining batter; mix well. Refrigerate until ready to use. Reduce oven temperature to 325°F (or to 300°F for dark pan). Spoon remaining batter over baked chocolate layer in pan. Bake an additional 30 min. or until center is almost set. Run small knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Courtesy of Kraft Foods