In a medium saucepan, over medium heat, combine the sugar, salt, butter and milk.
Bring to a boil, then boil for 1 full minute.
Remove from heat and stir in the peanut butter, oats, vanilla and chocolate milk mix.
Drop by spoonfuls onto waxed paper.
Let stand until completely cool.
If possible, buy a french stick that is part-baked so you can bake it at home for that truly fresh texture.
Cut the french stick in half vertically, then halve each part horizontally.
Spread a thin layer of butter over each piece of bread, then top with strawberry jam.
Serve with a glass of chocolate milk, or if you want to have a really authentic breakfast, pour the chocolate milk into a bowl and dunk the bread and jam before savouring each bite!
ixing bowl and add the chocolate milk to it.
Beat until
Soften butter and Crisco.
Add sugar and beat well. Add eggs, one at a time. Sift flour and baking powder together.
Add flour and cocoa.
Mix well.
Pour in chocolate milk, a little at a time. Add vanilla.
Place in cold oven and bake at 325\u00b0 for 1 1/2 hours.
n the freezer for another tart.
Preheat the oven to
Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth.
Stir in mascarpone cheese until mixture is smooth and uniform.
Pack raspberries in a tight layer over base of your favourite tart shell (but don't smush them!). Pour over chocolate mixture covering berries evenly. Some rapsberries may poke out.
Shave dark chocolate over tart if desired.
Either cut the recipe in half or find a
f either cocoa powder OR chocolate milk mix, NOT BOTH.
(My
eat and stir in white chocolate until melted and smooth.
Heat oven to 350\u00b0. Generously grease 12-cup Bundt pan with shortening; lightly flour. Mix cake mix, chocolate milk, butter, eggs, sour cream and pudding mix (dry) in large bowl with spoon until blended (batter will be very thick). Stir in chocolate chips. Spoon into pan.
and baking powder.
Add chocolate milk, oil and vanilla. Stir until
Bring 2 1/4 cups chocolate ilk and the salt to a gentle boil in a medium saucepan.
Stir in dried oats and cinnamon. Reduce heat.
Gently boil, uncovered, over medium heat for 5 minutes, stirring occasionally.
Remove from heat; let stand for 2 to 3 minutes to slightly absorb excess milk in mixture.
To serve, stir vanilla into oatmeal, then gently stir in banana.
Spoon oatmeal into bowls and pour 2 T chocolate milk over each serving.
Puree chocolate milk, frozen raspberries, yogurt, honey and cocoa powder in blender.
Pour into glasses.
Drizzle with chocolate syrup.
Thaw Cool Whip, but keep chilled along with the chocolate milk. Then mix all ingredients together in ice cream freezer and freeze.
ew silicone pans with this recipe and did not need to
he custard by heating the milk to boiling.
Combine the
Mix
oleo,
flour
and\tnuts
together.
Press\tin
8 x 12-inch
or 7 x 10-inch Pyrex oblong dish (bottom only).
Bake for 20
minutes at 325\u00b0 (do not brown).
Let cool.
Mix cream cheese and
powdered
sugar
together and spread mixture over crust. Cover with your favorite chocolate pie filling recipe. Top with Cool Whip and refrigerate.
Place the chocolate sauce, milk and ice cream in a blender. Blend until it turns a chocolate milk color. Pour in a cup. Top with whipped cream and sprinkles. Place the piece of chocolate on top of the whipped cream.
lour.
Beat cake mix, chocolate milk, canola oil, eggs, and espresso
The chocolate milk mix must be Hershey's brand in order to be fat-free.
Mix milk, sugar and Hershey's chocolate milk mix together until it is well mixed.
Use 3 heaping tablespoonfuls to 1 cup hot water.