Chocolate Ice Cream

2 ⅔ C. sugar

2 Tbsp. cornstarch

½ tsp. salt

6 C. milk

4 eggs, beaten

6 squares semisweet chocolate, melted (or 6 Tbsp. unsweetened cocoa powder, ¼ C. sugar, and ¼ C. shortening)           

1 ½ C. half and half

2 C. whipping cream

2 tsp, vanilla extract

Combine sugar, cornstarch, and salt in saucepan.  Gradually stir in milk.  Cook over medium heat until mixture comes to a simmer, stirring constantly.  Gradually stir about 1 C. of the hot mixture into the beaten eggs.  Add to remaining hot mixture, stirring constantly.  Cook and stir over low heat until slightly thickened (about 2 min.) Stir in melted chocolate.  Beat with a whisk until smooth.  Stir in half and half, whipping cream, and vanilla.  Cover and refrigerate 2 hours.  Freeze as directed.

Chocolate Chip Ice Cream

2 ½ C. milk

2 ¾ C. sugar

1 tsp. salt

2 ½ C. half and half

1 ½ tsp. vanilla

6 C. whipping cream

2 C. (12 oz.) grated semisweet chocolate or chocolate chips

 Scald milk until bubbles form around edge of pan.  Remove from heat.  Add sugar and salt.  Stir until dissolved.  Stir in half and half, vanilla, and whipping cream.  Cover and refrigerate 30 min. Freeze as directed.  Before serving stir in chocolate.

Mint Chocolate Chip Ice Cream

Add 2 tsp. peppermint extract and ½ tsp. green food coloring to mixture before refrigerating.

Caramel Chocolate Trifle

1 pkg. devil’s food cake mix

2 pkgs (3.9 oz. each) instant chocolate pudding mix

1 12 oz. Cool Whip thawed

1 jar (12 ¼ oz.) caramel ice cream topping

1 pkg. English toffee bits, or crushed up candy bars

Prepare cake mix as directed.  Cool.  Prepare pudding according to package directions.  Cut half cake into 1 ½ in. cubes.  Set the rest aside to eat later.  Place half of the cake cubes in 3 qt. trifle bowl or large bowl.  Press lightly down to fill gaps.  Top with half each of the whipped topping, pudding, caramel topping and toffee bits.  Repeat layers.  Cover and refrigerate.

Raspberry Brownie Torte

1 recipe brownies

¾ C. granulated sugar

⅓ C. cornstarch

1 bag (16 oz.) frozen unsweetened raspberries, thawed but not drained

1 Tbsp. powdered sugar

3 ½ C. heavy whipping cream

1 C. heavy whipping cream (for garnish)

Raspberries (For garnish)

Heat oven to 350º Grease bottom only of 9” springform pan.  Line square 8x8 pan with aluminum foil; grease foil in bottom of pan.

Prepare brownies as directed.  Divide batter between two pans; spread evenly.  Bake 20-25 min. or until toothpick comes out clean.  Cool completely. 

Mix granulated sugar and cornstarch in 3 qt. saucepan.  Stir in thawed raspberries.  Heat to boiling over medium heat, stirring constantly.  Boil and stir 1 min.  Let stand room temperature until no longer warm. 

Remove brownies from square pan.  Cut into 24 rectangles (approx. 2 ½ x1 in.)  Sprinkle with powdered sugar.  Release side of springform pan, and loosen around edge of brownies to make removing dessert easier, reattach side of pan.  Arrange brownie rectangles vertically and with top sides facing outward around side of pan on brownie layer.

Beat 3 ½ C. whipping cream in large bowl with electric mixer on high speed until stiff.  Fold thickened raspberry mixture into whipped cream.  Pour into pan lined with brownies.  Refrigerate about 4 hours but no longer than 24. 

To serve, remove sides of pan.  Beat 1 C. whipping cream until stiff.  Beat 1 C. whipping cream until stiff.  Garnish with raspberries.  Cover and refrigerate any remaining torte.

Candy Bar Pie

1 prepared graham cracker crust

4 oz. cream cheese

1 Tbsp. milk

1 tub (12 oz.) Cool Whip

2 Snickers bars, chopped

1 ¾ C. cold milk

2 pkgs. (4 ser. ea.) chocolate instant pudding

Mix cream cheese and 1 Tbsp. milk in bowl with wire whisk until smooth.  Gently stir in 2 C. of Cool Whip and chopped Snickers; set aside.  Pour 1 ¾ C. milk in another bowl.  Add pudding mix.  Beat with wire whisk for 1 min.  Gently stir in ½ C. Cool Whip.  Spread ½ of the pudding mixture on bottom of crust.  Spread cream cheese mixture over pudding.  Top with remaining pudding.  Refrigerate 4 hours or until set.  Garnish with remaining Cool Whip.

Chocolate Ribbon Bars

1 pkg. butterscotch chips

1 C. peanut butter

8 C. Rice Krispies

2 C. Semi-sweet chocolate chips

¼ C. butter

2 Tbsp. water

¾ C. confectioner’s sugar

 In medium sauce pan melt butterscotch chips and peanut butter over low heat, until smooth.  Gradually add cereal, stir until well coated.  Press half into greased 9x13 pan.  Set remainder aside.  In another medium sauce pan melt semisweet chips and butter.  Stir in water until blended.  Gradually add sugar, stirring until smooth.  Spread over cereal layer.  Cover and refrigerate 10 min.  Or until chocolate layer is set.  Spread remaining cereal over chocolate.  Chill before cutting.

Peanut Butter Bars

½ C. margarine

½ C. sugar

½ C. brown sugar

⅓ C. peanut butter

1 egg

1 tsp. vanilla

½ tsp. baking soda

½ tsp. salt

1 C. flour

1 C. oatmeal

1 C. chocolate chips

1 C. powdered sugar

½ C. chunky peanut butter

4-8 tsp. milk

Cream together margarine and sugar.  Add brown sugar, peanut butter, egg, vanilla, baking soda, and salt.  Mix well.  Stir in flour and oatmeal.  Press into greased 9x13 pan.  Bake on 350º for 15 min. Sprinkle chocolate chips on while still warm.  Allow them to melt then spread evenly.  Mix together powdered sugar, chunky peanut butter and milk and drizzle over chocolate.  Allow to cool.

Karen

Fudge Oatmeal Bars

1 C. soft margarine

2 C. brown sugar

2 eggs

2 tsp. vanilla

2 ½ C. flour

1 tsp. soda

1 tsp. salt

3 C. rolled oats

1 C. chocolate chips

1 can sweetened condensed milk

2 Tbs. butter

2 tsp. vanilla

 Cream together margarine, sugar, eggs and vanilla.  Add flour, soda, salt, and oats.  Mix well.  Spread ⅔ into bottom of greased 9x13.  Melt chocolate chips; add sweetened condensed milk, butter, and vanilla.  Pour over dough in pan.  Drop the rest of the dough over the chocolate.  Bake on 350º for 25 min.

Cookies and Cream Brownies

1 pkg. (1 lb. 3.8 oz.) fudge brownie mix

Ingredients needed on mix.

1 ⅔ C.  crushed Oreos, divided

White frosting

Make brownies as directed, excepts stir in 1 C. Oreo crumbs.  Bake as directed.  Let cool, frost and sprinkle remaining crumbs over frosting.

Rich Chocolate Chip Toffee Bars

2 ⅓ C. all purpose flour

⅔ C. packed light brown sugar

¾ C. butter or margarine

1 egg, slightly beaten

2 C. (12 oz.) chocolate chips, divided

1 C. coarsely chopped nuts, optional

1 can (14 oz.) sweetened condensed milk

1 ¾ C. toffee pieces, divided

Heat oven to 350º.  Grease 9x13 baking pan.  Combine flour and brown sugar in large bowl.  Cut in butter until mixture resembles coarse crumbs.  Add egg; mix well.  Stir in 1 ½ C. chocolate chips and nuts; set aside 1 ½ C. of the mixture.  Press remaining mixture in the bottom of greased pan.  Bake 10 min.  Pour sweetened condensed milk evenly over hot crust; top evenly with 1 ½ C. toffee bits.  Sprinkle reserved crumb mixture and remaining ½ C. chips over top.  Bake 25-30 min.  or until golden brown.  Sprinkle remaining ¼ C. toffee bits.  Cool completely in pan on wire rack.  Cut into bars. 

Congo Bars

⅔ C. shortening, melted

2 ¼ C. brown sugar

3 eggs

2 C. flour

2 ½ tsp. baking powder

½ tsp. salt

1 C. nuts, optional

1 pkg. chocolate chips

Mix shortening, brown sugar, and eggs.  Add flour, baking powder, and salt.  Mix in nuts and chocolate chips.  Pour into greased 9x13 pan.  Bake at 350º for 30 min. or until toothpick comes out clean.

Mom

Chocolate Chip Pudding Cookies

Small Box Pudding

1 C. margarine

¼ C. granulated sugar

¾ C. brown sugar

1 sm. pkg. instant pudding

1 tsp. vanilla

2 eggs

2 ¼ C. flour

1 tsp. baking soda

1 C. chocolate chips

Large Box Pudding

1 ½ C. margarine

6 Tbsp. granulated sugar

1 C. +2 Tbsp. brown sugar

1 lg. pkg. instant pudding

1 ½ tsp. vanilla

3 eggs

3 C. +6 Tbsp. flour

1 ½ tsp. baking soda

2 C. chocolate chips

Combine margarine, sugars, pudding, vanilla, and eggs.  Mix until creamy, add flour, soda, and chocolate chips.  Bake at 375º for 8-10 min.

Grandma’s Marble Cookies

2 C. flour

½ tsp. baking powder

¼ tsp. salt

½ C. brown sugar

½ C. granulated sugar

½ C. butter

1 egg

½ C. sour cream

1 tsp. vanilla

1 bag chocolate chips

 In a small bowl, combine flour, baking powder and salt.  In another bowl combine sugars.  Add butter and beat.  Add egg, sour cream, vanilla and beat.  Add flour mixture and stir until combined.  Melt chocolate chips, and cool slightly.  Fold into cookie batter.  DO NOT MIX COMPLETELY!  Drop 2 in. apart on greased baking sheet.  Bake at 300º for 23-25 min.  Don’t brown. 

Chocolate Chip Cookies

2 C. brown sugar

2 C. granulate sugar

2 C. butter or margarine

4 eggs

1 tsp. vanilla

6 1/2 C. flour

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

2-4 C. chocolate chips

Cream together sugars, margarine, eggs, and vanilla.  Sift together flour baking powder, baking soda, and salt.  Add to sugar mixture.  Stir in chocolate chips.  Bake at 375º for 12 min.

Oatmeal Variation

            Reduce flour to 2 C. and add 2 ½ C. oatmeal.

Chip Lover’s Cupcakes

1 package (18-1/4 ounces) white cake mix

1/4 cup butter, softened

1/4 cup packed brown sugar

2 tablespoons sugar

1/3 cup all-purpose flour

1/4 cup confectioners' sugar

1/4 cup miniature semisweet chocolate chips

BUTTERCREAM FROSTING:

1/2 cup butter, softened

1/2 cup shortening

4-1/2 cups confectioners' sugar

4 tablespoons milk, divided

1-1/2 teaspoons vanilla extract

1/4 cup baking cocoa

18 miniature chocolate chip cookies

Prepare cake batter according to package directions; set aside. For filling, in a small mixing bowl, cream the butter and sugars. Beat in flour and confectioners' sugar until blended. Fold in chocolate chips.

   

Fill paper-lined muffin cups half full with cake batter. Drop filling by tablespoonfuls into the center of each; cover with remaining batter. Bake at 350° for 20-22 minutes or until a toothpick inserted in cake comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

   

For frosting, in a large mixing bowl, cream butter, shortening and confectioners' sugar. Beat in 3 tablespoons milk and vanilla until creamy. Set aside 1 cup frosting; frost cupcakes with remaining frosting.

   

Stir baking cocoa and remaining milk into reserved frosting. Cut a small hole in a corner of a pastry or plastic bag; insert #21 star tip. Fill bag with chocolate frosting. Pipe a rosette on top of each cupcake; garnish with a cookie. Yield: 1-1/2 dozen

From Taste of Home

Chocolate Cake

2 C. sugar

1 ¾ C. flour

¾ C. cocoa

1 ½ tsp. baking powder

1 ½ tsp. baking soda

1 tsp. salt

2 eggs

½ C. oil

2 tsp. vanilla

1 C. boiling water

 Mix together sugar, flour, cocoa, baking powder, and baking soda.  Add eggs, milk, oil, and vanilla.  Mix for 2 min.   Add boiling water.  Pour into greased and floured 9x13 pan. Bake on 350º for 30-35 min.  Cool and frost.

From Stephanie

Better-than-Almost-Anything Cake

1 Chocolate cake mix

Ingredients listed on mix

1 can (14 oz.) sweetened condensed milk

1 jar (17 oz.) caramel or butterscotch topping

1 container (8 oz.) Cool Whip, thawed

1 bag (8 oz.) toffee chips or bits

 Preheat oven to 350º. Bake cake as directed in 9x13 pan.  Cool 15 min. Poke top of warm cake every ½ in. with handle of wooden spoon, wiping handle occasionally to reduce sticking.  Drizzle sweetened condensed milk evenly over cake; let stand until milk has absorbed.  Drizzle with topping.  Cover and refrigerate about 2 hours.  Spread Cool Whip over cake, and sprinkle with toffee chips.  Refrigerate remaining cake. 

Chocolate Frosting

¼ - ½ C. butter, melted

¼ C. cocoa, heaping

¼ C. evaporated milk

¼ tsp. salt

1 tsp. vanilla (add more to taste)

Approx. 3 C. powdered sugar

Mix cocoa and butter.  Add milk, salt and vanilla.  Slowly add powdered sugar until spreading consistency.  Mix until creamy.

From Karen

Hot Fudge Pudding Cake

1 C. flour

¾ C. sugar

2 Tbsp. cocoa

2 tsp. baking powder

¼ tsp. salt

½ C. milk

2 Tbsp. oil (or melted butter or shortening)

1 C. brown sugar

¼ C. cocoa

1 ¾ C. hot water

Mix flour, sugar, 2 Tbsp. cocoa, baking powder, and salt.  Stir in milk and oil.  Spread batter in greased 9x9 pan.  Mix brown sugar, and ¼ C. cocoa.  Sprinkle over batter.  Pour hot water over.  Bake 45 min. on 350º.  Serve hot and upside down with ice cream.

From Mom

Fudge Ribbon Cake

1 chocolate cake mix

8 oz. cream cheese

2 Tbsp. butter

1 Tbsp. cornstarch

1 can sweetened condensed milk

1 egg

1 tsp. vanilla

Chocolate frosting

Mix cake mix as package directs, pour into greased pan.  Beat cream cheese, butter and cornstarch, until smooth.  Add milk, egg, and vanilla, stir until combined.  Pour over cake batter.  Bake at 350º for

                                                            30-35 min. for three 8 in. rounds

                                                            20 min. for 10x15 or 36 cupcakes

                                                            50-55 min. for bunt pan

Cool and frost.

Mint Fudge Ribbon Cake

            Omit vanilla, add 2 Tbsp. each green crème de menthe and green food coloring to cream cheese mixture.

From Stephanie