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.
Make a 1 1/4 batch of Nif's Chocolate Crepe Batter #354547 and keep warm.
Mix together the butter and sugar in the top of a double boiler. Place over simmering water.
Beat in the egg yolks one at a time, beating thoroughly after each addition. Remove from the heat and cool slightly.
Beat the egg whites until stiff. Add the Creme de Cacao and blend thoroughly.
Fold the egg whites into the yolk mixture.
Put a scoop of vanilla ice between two crepes.
Pour the Creme de Cacao sauce over and sprinkle with grated chocolate.
Heat 3/4 C canned milk just to boiling.
In blender, put
2 Tbl sugar
1 tsp vanilla
1 C chocolate chips
pinch of salt
1 egg
add heated milk; blend one minute. Pour into 4 pretty glasses and refrigerate.
mall saucepan, combine the milk chocolate chips, butterscotch chips and peanut
r until very hot. Melt chocolate by adding to hot cream
ake is cooling, start the chocolate glaze:
Begin with the
double boiler, combine the chocolate, butter, coffee, and rum. Set
In a microwave, melt chocolate and butter; stir until smooth.
Prepare and bake 32 cookies according to package directions. Mix marshmallow creme and powdered sugar.
Knead mixture into a \"cookie dough roll\".
Slice into 18 slices and place between two cookies.
Serve warm.
ee note in my Chocolate Tart Dough recipe regarding this step.)
Melt chocolate in the top of a double boiler; let stand until cool but not set.
Combine melted chocolate, Marshmallow Creme and rum extract; stir well.
Add cereal, coconut and pecans.
Shape into 1-inch balls.
Chill until firm.
Yields 4 1/2 dozen.
In a small slow cooker sprayed with cooking spray, combine broken chocolate bars, white chocolate, marshmellow creme, half and half, and almonds, and stir well.
Cover and cook on low for 2 hours, or until chocolate melts.
Stir to mix well, and fold in amaretto.
Cut pound cake into small squares and use to dip into fondue.
Combine sugar and water in medium heavy saucepan over medium high heat. Bring to a boil, stirring constantly. Lower heat and simmer 5 minutes. Remove from heat and cool thoroughly. Stir in chocolate extract, vanilla and vodka.
Pour into a clean glass bottle with tight fitting lid and store in a cool, dry place.
Pour the chocolate liqueur, creme de cacao, vodka, and creamer into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Dip the rim of a chilled martini glass in chocolate syrup. Strain the cocktail into the glass to serve.
Combine the chocolate, dark creme de cacao, Bailey's and vanilla vodka in a cocktail shaker filled with ice and shake. Strain into a chilled martini glass.
Drop 3 to 4 miniature marshmallows in the glass and roast with a creme brulee torch if you have one!
onstantly.
Cool.
Melt chocolate in creme de menthe.
Stir
Combine chocolate liqueur, creme de cacao, vodka, half-and-half, and ice in a cocktail shaker. Cover and shake until chilled. Strain into a chilled cocktail glass.
Fill each tart shell with chocolate, then cheese. Place on an ungreased baking sheet. Top with marmalade.
Bake at 350\u00b0 for 6-8 minutes or until golden brown. Serve warm. Yield: 15 appetizers.
Cream the butter and both sugars.
Add eggs and vanilla.
Mix together with flour, oatmeal, salt, baking powder and soda. Add chips, candy and nuts. Refrigerate for 1/2 hour.
Roll into balls and place 2-inches apart on cookie sheet.
Bake for 6 minutes at 375\u00b0.
Makes 112 cookies.
Recipe can be halved.
about 5 minutes. Add white chocolate. Remove from heat and whisk