maintaining stiff peaks.
Chocolate Fudge Chunks:
Line an 8x8
Cover and freeze overnight.
For the fudge sauce, place all ingredients
owl and allow to cool for 15 mins.
Stir sifted
For the fudge filling:
Finely chop the
ak clean.
Stir the fudge thoroughly but not vigorously
Line bottom of an 8-inch square baking dish with wax paper; set aside.
Combine first 6 ingredients in a 2-quart casserole. Stir gently.
Add butter; microwave, uncovered, on High for 2 to 3 minutes.
Stir.
Stir in pecans.
Pour in prepared dish. Refrigerate until firm.
Yield:
16.
Double recipe for full bowl of fudge.
alt.
Chill the mixture for several hours (overnight is even
nto the prepared molds. Bake for about 30 mins. Allow to
aking a double or triple recipe for the whole family or a
aper over 2 opposite sides for handles.
Sift flour, baking
eat to low and simmer for 5 mins. Transfer to a
educe heat and simmer, uncovered, for 5 mins. Transfer mixture to
For Filling: Beat softened cream cheese with sugar, milk and vanilla until smooth.
Fold in Cool Whip.
Spoon mixture into crust.
Smooth with spatula.
Top with blueberries.
Refrigerate several hours.
before cutting.
In a large mixing bowl, stir all ingredients except fudge topping and mint extract until just moistened.
Pour mixture into a 9 1/2 x 13-inch glass casserole dish which has been sprayed with a nonfat cooking spray.
Bake at 325\u00b0 for 30 to 40 minutes.
Let cook about 10 minutes and then spread fudge topping on top.
If you like a mint taste, stir in mint extract into the fudge topping before it is spread over the brownies.
Combine sugar, milk and butter in large saucepan; heat to boiling.
Stir constantly about 5 minutes over medium heat; remove from heat.
Add remaining ingredients; stir vigorously until well blended.
Pour into greased 13 x 9-inch pan.
Cool; cut into squares.
Makes about 3 pounds.
nto prepared pan.
Bake for about 20 mins until toothpick
In a large bowl, stir all of the ingredients until just moistened.
Spray a 9 1/2 x 13-inch glass casserole dish with a nonfat cooking spray.
Bake at 350\u00b0 for 25 to 30 minutes.
Let cool about 10 minutes and spread with fudge topping.
Grease a 9 x 13-inch cake pan.
Cook pudding according to directions.
Stir in dry cake mix.
Pour into pan and top with nuts and chocolate chips.
Bake at 350\u00b0 for 25 minutes.
Do not overbake.
Heat oven to 350\u00b0.
Grease tube pan.
Cream butter in large bowl.
Add eggs, one at a time, beating after each.
Gradually add sugar, creaming until light and fluffy.
By hand, stir in flour, dry frosting mix and walnuts until well blended.
Pour batter into prepared pan.
Bake at 350\u00b0 for 60 to 65 minutes.
Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!