In a blender, place the low-fat ice cream, and low-calorie chocolate cookies (aprox 30) and 1 percent milk.
Add the pure vanilla extract and blend untill most of the cookies are broken, leaving a few larger chunks.
Pour into 4 glasses and enjoy!
Gently heat the cream in a small saucepan over low heat then stir in the chocolate until it melts. Stir in the orange liqueur then pour the mixture into a bowl. Cover and chill for at least 3 hours, until set.
Use an electric hand whisk to whip the chocolate mixture until soft. Divide the mixture between 6 serving plates. Sprinkle with chocolate curls and dust with powdered sugar. Serve with chocolate cookies.
Arrange 24 small candy paper cups on a tray.
Combine three-quarters of the melted chocolate, cookies and fruit and nut mix in a medium bowl. Spoon into candy cups.
Using a fork, drizzle with remaining chocolate. Refrigerate for 15-20 mins until chocolate is firm.
Variation: Add 1/2 cup chopped glace cherries.
Variation: Add 1/2 cup chopped marshmallow or Turkish delight to the mix.
Variation: Use milk or dark chocolate to drizzle instead of white.
Heat oven to 375\u00b0.
Cream butter flavored Crisco, brown sugar, milk and vanilla in large bowl.
Blend until creamy.
Blend in egg. Combine flour, salt and baking soda.
Add to creamed mixture gradually.
Stir in chocolate chips and nuts.
Drop rounded teaspoonfuls 3 inches apart on ungreased baking sheet.
Bake at 375\u00b0 for 8 to 10 minutes.
Cool on baking sheet 2 minutes.
Remove to cooling rack.
.
To make the Chocolate Cookies, in a large bowl use
Melt semi-sweet and bitter chocolate with butter over low heat until smooth.
Cool.
Sift flour, baking powder and salt together. Beat eggs, sugar and vanilla until fluffy.
Add chocolate and then flour mixture.
Beat until blended.
Stir in chips and nuts.
Drop by tablespoon amounts onto lightly greased cookie sheets.
Bake 10 to 12 minutes at 350\u00b0.
With three kinds of chocolate, these are the ultimate in chocolate cookies.
This cookie has a soft-center and is moist and fudgy.
They will go fast!
Make and bake moist chocolate cake recipe.
Set aside to cool. Mix instant pudding with whole milk according to directions on package.
Mix melted chocolate, cream cheese, creme de menthe and cinnamon.
Cover and refrigerate at least 1 hour.
Divide into 3 balls and roll in nuts.
Serve with chocolate cookies.
Melt the milk chocolate in a double boiler, stirring
inute.
To get the cookies to come out soft, I
If using Irresistable Peanut Butter Cookies recipe bake at 375 degrees.
ieces; set aside.
For cookies, beat the 1 cup butter
gg. Don't add the chocolate chips just yet, we'll
Beat butter, sugars, vanilla and eggs until fluffy.
Process oatmeal in blender until it's like flour; add to butter mixture. Sift flour, baking soda, baking powder and salt; add to mixture. Stir in chocolate chips.
Drop cookies on baking sheet.
Bake at 350\u00b0 for 7 to 8 minutes.
Blend oatmeal to a fine powder in food processor. Cream the butter and sugars. Add eggs, vanilla and cinnamon, and mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake 10 minutes at 375 degrees. Makes 56 cookies.
hem for reheating later.
Chocolate Sauce Instructions.
1. Mix
OTE: Don't double this recipe for the cake, do it
Preheat oven to 350\u00b0F Grease two cookies sheets.
Beat egg whites until frothy.
Sift sugar, cocoa and flour into the whites.
Add water.
Continue beating on high for a few minutes until the mixture thickens.
Fold in walnuts and chocolate chips with a rubber spatula.
Place generous spoonfuls on the mixture one inch apart on the cookie sheets.
Bake 12-15 minutes, until firm on top but soft on the inside. It is best to bake these one sheet at a time.
Cool on a wire rack.
ou could easily double the recipe, otherwise it's better mixed
Preheat oven to 350 degrees.
Pour dry cake mix into large mixing bowl.
Add eggs and oils.
Mix well.
Add choc or peanut butter chips.
Bake 12-15 minutes or until done. Cool on wire rack. DO NOT OVERBAKE or your cookies will be hard. Store in airtight container.
NOTE* I sometimes use a lemon cake mix and sprinkle cooled cookies with powdered sugar.