Tuesday, March 29, 2011

DOUBLE CHOCOLATE COOKIE BARS

2 cups Oreo-type cookies, finely crushed*
1/2 stick butter, melted
2 cups (12-oz pkg) semi-sweet chocolate chips
1 can (14-oz) sweetened condensed milk
1 tsp vanilla extract
1 cup chopped pecans

Preheat oven to 350 degrees.

Combine the cookie crumbs and melter better until well mixed. Press onto the bottom of a 9 x 13-inch baking pan.

In a medium saucepan, over medium heat, melt 1 cup of the chocolate chips with the sweetened condensed milk. Stir in the vanilla. Pour this chocolate mixture evenly over the crust in the pan. Sprinkle the remaining cup of chocolate chips and the chopped pecans over the top.

Bake at 350 degrees for 20 minutes or until set. Cool in the pan on a wire rack. Cut into 24 large bars or 36 smaller bars.

These bars are good at room temperature or chilled.

Tuesday, March 22, 2011

CHOCOLATE PEANUT CLUSTERS

1/2 milk chocolate chips
1/2 cup semi-sweet chocolate chips
1 tbsp vegetable shortening (do not use a substitute)
1 cup unsalted, dry roasted peanuts

Place all chocolate chips and the shortening in a small microwave-safe bowl. Microwave at medium for 1 minute; stir. If necessary, microwave an additional 15 seconds, stir, and repeat until chips are melted and the mixture is smooth when stirred.

Add the peanuts.

Drop by teaspoonfuls into 1-inch size candy papers. Let sit until firm, about 1 hour.

Store in an airtight container and keep in a cool dry place.

Yield: 2 dozen candies

Sunday, March 20, 2011

AUNT SIS'S PINA COLADA FLIP

1 can (46-oz) pineapple juice
1 can (15-oz) cream of coconut
1 liter Sprite or Club Soda
vanilla ice cream

Mix pineapple juice, cream of coconut, and Sprite or Club Soda. Before serving, add vanilla ice cream.

Yield: 40 servings

Thursday, March 17, 2011

BUTTERSCOTCH BROWNIES

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) butter
2 cups brown sugar, packed
2 eggs OR 1/2 cup egg substitute
1/2 tsp butter flavoring
1/2 tsp vanilla extract
1 cup chopped walnuts
powdered sugar, optional

Preheat oven to 350 degrees.

In a medium bowl, sift together flour, baking powder, and salt.

Over low heat, melt the butter in a large saucepan. Add the brown sugar and mix until well blended. Add the eggs, mixing in well. Stir in the butter flavoring and vanilla extract. Add the flour mixture to the pan and mix well. Stir in the walnuts. Pour into a 9 x 13-inch pan that has been sprayed with nonstick cooking spray. Spread evenly in pan.

Bake at 350 degrees for 30 minutes or until the brownies pull away from the sides of the pan. Cool in the pan for about 10 minutes. Cut into squares while still warm. Dust with the powdered sugar, if desired.


Monday, March 14, 2011

NESTLE'S PEANUT BUTTER CHOCOLATE PIE

3 tbsp cornstarch
1/8 tsp salt
3 cups Nestle Quik Chocolate Milk
3/4 cup Creamy of Chunky peanut butter
1 cup miniature marshmallows
1 pkg (6-oz) Nestle Toll House Semi-Sweet Chocolate Morsels
1 prepared chocolate cookie crumb crust (about 9-inch)

In a 2-quart saucepan combine corn starch and salt. Gradually stir in chocolate milk until smoooth. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Remove from heat. Stir in peanut butter until well blended; place plastic wrap directly on surface. Refrigerate 30 to 45 minutes. (Mixture should be slightly warm.) Quickly sstir in marshmallows and chocolate pieces until marbled. Pour into crust. Cover with plastic wrap; chill several hours or overnight. Makes 8 servings.

Saturday, March 12, 2011

FROZEN RASPBERRY DESSERT

CRUST:
1 cup (20 wafers) crushed vanilla wafers
1/2 cup finely chopped macadamia nuts
1/4 cup butter, melted

Heat oven to 375 degrees.
In a small bowl, combine all crust ingredients; mix well. Press firmly in bottom of an 8-iinch springform pan. Bake at 375 for 8 to 10 minutes. Allow to cool.

FILLING:
1 can (14-oz) sweetened condensed milk
3 tbsp lemon juice
3 tbsp orange juice
1 pkg (10-oz) frozen raspberries with syrup, thawed
1 cup whipping cream, whipped

In a large bowl, combine milk, lemon juice and orange juice; beat until smooth. Add the raspberries; beat at low speed of electric mixer until well blended. Fold in the whipped cream. Pour mixture over the cooled crust.

Freeze dessert until firm. Remove from freezer approximately 15 minutes before serving.

Drizzle with chocolate sauce for garnish, if desired.