STACKED PEANUT BUTTER-CHOCOLATE FUDGE

1 1/2 tsp butter (not margarine!)

2 2/3 cups milk chocolate chips
1 cup peanut butter, divided in half
2 tbsp shortening, divided
2 2/3 cups white chocolate chips

Use foil to line a 9 x 13-inch pan; butter the foil and set aside.

In a heavy saucepan over low heat, melt the milk chocolate chips, half the peanut butter, and half the shortening.  Stirring constantly, cook until smooth.  Pour into the prepared pan.  Refrigerate until firm.

Meanwhile, in another heavy saucepan over low heat, repeat the process with the remaining peanut butter, shortening, and white chocolate chips.  Spread this layer evenly over the firmed chocolate layer.  Refrigerate for around 30 minutes until firm.

Use the foil to lift fudge from the pan.  Gently peel off the foil and cut into squares.

Yield: approximately 2 lbs of fudge.

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BUTTERMILK PECAN PIE

1 stick butter

2 cups sugar
5 eggs
2 tbsp all-purpose flour
2 tbsp lemon juice
1 tsp vanilla
1 cup buttermilk
1 cup coarsely chopped pecan
1 9-inch deep dish pie shell, unbaked

Cream together the butter and sugar.  Add the eggs, one at a time, beating after each addition.  Add flour, lemon juice, vanilla, and buttermilk; blend well.  Stir in the pecans.  Pour the filling into the pie shell and bake at 325 degrees for 55 minutes.

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BERRY CITRUS MOUSSE CAKE

2 pkgs (3-oz each) soft ladyfingers

1 pkg (4-serving size) lemon gelatin
1 1/2 cups boiling water, divided
2 cups frozen whipped topping, thawed
1 pkg (4-serving size) cranberry or raspberry gelatin

Cut 1-inch from the bottom of each of the ladyfingers.  Arrange cookies, cut side down, around the side of a 9-inch springform pan.  Place remaining ladyfingers over the bottom of the pan; set aside.

Prepare the lemon gelatin as directed using speed-set method, using 3/4 cup of the boiling water.  Remove any unmelted ice cubes.  Fold in 1 cup of the whipped topping until smooth and well blended.  Gently pour into the prepared pan.  Refrigerate for 30 minutes or until set.

While the gelatin sets, prepare the berry gelatin as directed on package, speed-set method, using the remaining 3/4 cup of the boiling water.  Remove unmelted ice cubes and fold in the remaining cup of whipped topping.  Gently spoon this mixture over the lemon layer.

Refrigerate for at least 4 hours or until firmly set before serving.  Remove from pan and garnish with fresh or sugared berries and/or thin lemon slices, if desired.

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Yield: 12 servings

How to sugar berries:  Dip berries in water and shake off excess.  Put 1/4 cup granulated sugar in a ziptop bag.  Add the berries, shake to coat and place atop cake, if desired.

SIMPLE PUMPKIN CAKE

Pumpkin is a healthy food that we should eat year-round.  If you save pumpkin for Thanksgiving and Christmas only, you are leaving a healthy food out of your diet the rest of the year.

1 box (2-layer size) yellow cake mix
2 eggs
1/4 cup water
2 tsp baking soda
1 can (16-oz) pumpkin
2 tsp pumpkin pie spice
Powdered sugar

Heat oven to 350 degrees.

In a large mixer bowl blend the cake mix, eggs, water, baking soda, pumpkin, and spice.  Beat mixture for 4 minutes at medium speed.

Spray a 12-cup Bundt pan with nonstick cooking spray and pour the cake mixture into the pan.  Bake at 350 degrees for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean.

Cool cake in the pan for 10 minutes.  Remove from pan to a serving plate and dust with powdered sugar.

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DELICIOUS CHOCOLATE TRUFFLES

1/2 cup whipping cream

1/3 cup granulated sugar
6 tbsp butter
1 cup semisweet chocolate chips
1 tsp vanilla extract
Unsweetened cocoa powder
powdered sugar
finely chopped pecans

In a small saucepan bring the cream, sugar, and butter just to a boil while stirring constantly.  Remove from the heat.

Stir in the chocolate chips until completely melted; stir in the vanilla extract.

Pour the mixture into a glass bowl and allow to cool while stirring constantly.

When cooled, cover and refrigerate 6 to 8 hours or overnight.

Shape the chilled mixture into 1/2-inch balls, handling as little as possible; place on a waxed paper covered cookie sheet.  Chill, covered loosely, for several hours.

Roll balls in the cocoa powder, powdered sugar, and/or chopped pecans.

Note: If you prefer, you can make a chocolate coating to dip the balls in by melting 2 cups of semisweet chocolate chips with 2 tablespoons of shortening in a double boiler.  Cool chocolate to 85 degrees on a candy thermometer while stirring constantly then dip balls into the chocolate.

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Yield: 2 1/2 dozen truffles
Store in refrigerator in an airtight container.

MULTI-USE CREAM CHEESE COOKIE DOUGH

1 block (8-oz) cream cheese, softened
3/4 cup butter, softened
1 cup granulated sugar
2 tsp vanilla
2 1/4 cups all-purpose flour
1/2 tsp baking soda

In large mixer bowl beat the cream cheese, butter, sugar, and vanilla on medium speed of mixer until well blended.  Add the flour and baking soda, mixing well.  Cover the dough.

To Make Pinwheel cookies:  Additional ingredient: 2 squares (1-oz each) semisweet baking chocolate

Divide the dough in half.

Melt the chocolate in the microwave and add to half the prepared dough.  
Divide the white dough into 2 equal pieces and the chocolate dough into 2 equal pieces.

Roll one of the white pieces into a 10 X 8-inch rectangle.  Do the same with 1 of the chocolate pieces.  Place the chocolate rectangle onto the white one and press gently to form together.  Starting at a short side, roll the rectangles into tightly formed log; wrap in plastic wrap and refrigerate for 1 hour.  Repeat the process with the other pieces.

Preheat oven to 350 degrees.  Cut the dough into thick slices and place on ungreased baking sheets.  Bake at 350 degrees for 10 to 12 minutes until lightly browned.

Yield: Approximately 5 dozen cookies.

THUMB PRINT COOKIES:
Additional ingredients: 1 cup finely chopped pecans  and 1 jar of your favorite preserves

Add the pecans to the original cream cheese dough and refrigerate for 30 minutes.

Preheat 350 degrees.
Shape the dough into 1-inch balls.  Place on ungreased baking sheets and indent centers.  Bake cookies for 10 minutes.  Fill each cookie with 1 tsp of the preserves.  Return to oven and continue baking for 8 to 10 minutes or until golden brown.

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Yield: Approximately 5 dozen cookies.

CINNAMON PULL-APART BREAD

3/4 cup granulated sugar

1 tbsp ground cinnamon
2 cans (10-count) refrigerated buttermilk biscuits
1/2 cup butter, melted
Cream cheese glaze (see recipe below)

Preheat oven to 350 degrees.
Grease a 12-cup fluted tube or Bundt pan; set aside.

Cut each of the biscuits into 4 pieces.

Mix the sugar and cinnamon together in a medium bowl.  Roll the dough quarters in the cinnamon mixture.  Place half the biscuit pieces into the prepared pan.  Drizzle half the butter (1/4 cup) over the biscuit pieces.  Top with the remaining biscuit quarters and drizzle with the remaining butter.  Sprinkle the remaining cinnamon mixture over the biscuits.

Bake bread at 350 degrees for 40 to 45 minutes or until golden brown.  Remove from oven and let stand in pan for 5 minutes then invert onto a serving plate.  Spoon the glaze below over the warm bread.

To serve, pull bread apart as desired.

Cream Cheese Glaze:
1/2 pkg (8-oz size) cream cheese, softened
1/2 cup powdered sugar
1 to 2 tbsp milk to reach drizzle consistency

In a small mixing bowl combine the cream cheese and powdered sugar with electric mixer until well blended.  Add the milk starting with 1 tablespoon and adding more until you get the desired consistency.  

Spoon the glaze over the warm bread.
Serve 12.

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BLACK CHERRY JUBILEE PARFAIT

1 cup boiling water

1  pkg (4-serving) black cherry gelatin (or your favorite flavor)

1 cup cold water
1 cup frozen whipped topping, thawed

Pour the dry gelatin mix into a medium mixing bowl.  Stir the boiling water into the gelatin stirring for a couple of minutes until the gelatin is completely dissolved.  Stir in the cold water.

Pour the mixture into a 9-inch square baking dish and refrigerate at least 4 hours or until firm.

Cut the set gelatin into small cubes.  Set aside half the whipped topping.  Into 4 dessert dishes or glasses, place a layer of gelatin cubes, a layer of whipped topping, and another layer of gelatin cubes.  Top each with a dollop of the remaining whipped topping to serve.

Yield: 4 servings

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CHOCOLATE LAYER CAKE WITH WALNUT FILLING

CAKE:

2 cups all-purpose flour
2 cups granulated sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/4 tsp salt
1/4 cup vegetable shortening
1/4 cup unsweetened applesauce
1 cup milk
1/2 cup cold black coffee
1 tsp vanilla extract
2 large eggs

Preheat oven to 350 degrees.
Grease and flour two 9-inch round cake pounds; set aside.

In a large bowl combine the flour, sugar, cocoa powder, baking soda, and salt.  With an electric mixer on low speed beat in the shortening and applesauce.  Beat in the milk, coffee, and vanilla extract until combined.  Increase the speed of the mixer to high and beat for another 2 minutes.  Add the eggs and beat an additional 2 minutes.

Pour the batter evenly divided into the prepared pans.  Smooth tops with a rubber spatula and tap gently on counter.  Bake at 350 degrees for 30 to 35 minutes or until a wooden toothpick inserted in the center comes out clean.  Remove from oven and allow to cool in the pans for 5 minutes before removing from pans to cool completely on wire racks.  Fill and frost with the frosting recipe below.

FROSTING:
1 cup unsweetened cocoa powder
1/2 cup butter, softened
1/2 cup light corn syrup
1/2 tsp vanilla extract
1/4 tsp salt
1/4 cup warm water
4 cups powdered sugar
1 cup chopped walnuts, divided

In a large bowl combine the cocoa, butter, corn syrup, vanilla, and salt; beat on medium speed for 2 minutes.  Add the warm water and mix well.  Beat in the powdered sugar in two batches and beat until smooth.

Place one layer of the cake on a serving plate.  Spread with 1 cup of the frosting and sprinkle with 2/3 cup of the walnuts.  Top with the remaining cake layer, top side up.  Use the remaining frosting to cover the top and sides of the cake.  Use a small spatula to make decorative swirls in the frosting.  Garnish with the remaining walnuts.

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TRIPLE CHOCOLATE CHIPPERS WITH WALNUTS

2 cups all-purpose flour

1 cup white whole-wheat flour
1/8 tsp salt
1 1/2 tsp baking powder
2 sticks butter, softened
1 cup granulated sugar
3/4 cup firmly packed brown sugar
3 large eggs
1 tsp vanilla extract
1 pkg (12-oz) white chocolate chips
1 pkg (12-oz) semisweet chocolate chips
1 pkg (11 1/2-oz) milk chocolate chips
1 cup coarsely chopped walnuts

Preheat oven to 350 degrees.

In a large bowl, combine the flours, salt, and baking powder; set aside.

In a large mixer bowl, combine the butter and sugars.  Beat mixture, with an electric mixer on high speed, until light and fluffy.  Beat in the eggs, one at a time; stir in the vanilla.

Gradually add the flour mixture to the butter mixture.  Beat well after each addition.  Fold in the chips and the walnuts. 

Drop the dough onto ungreased baking sheets by rounded tablespoonfuls, 2-inches apart.  Flatten dough slightly.  Bake at 350 degrees for approximately 15 minutes until light golden brown.  Allow to cool on baking sheets for 4 to 5 minutes then remove to wire racks to cool completely.

Yield: Approximately 5 dozen cookies.

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VERY EASY SUGAR COOKIES

3/4 cup sugar

1/3 cup butter, softened
1/3 cup canola oil
1 tbsp milk
1 1/2 tsp almond extract
1 egg
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 tbsp colored sugar

Preheat oven to 375 degrees.

In a large mixing bowl beat the 3/4 cup sugar, butter, oil, milk, almond extract and egg until light and fluffy.

Lightly spoon the flour into the measuring cup and level off.  Stir the flour, baking powder, and salt into the sugar mixture; blend together well.

Evenly spread the dough onto a 15 X 10 X 1-inch baking pan and sprinkle with the colored sugar.

Bake cookies at 375 degrees for 10 to 12 minutes or until light golden brown; do not overbake.  Cool for 5 minutes before cutting diagonally into bars.

Approximately 4 dozen cookies

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INDIVIDUAL PEANUTTY CHEESECAKES

2/3 cup Graham cracker crumbs

2 tbsp sugar
2 tbsp melted butter

Preheat oven to 325 degrees.
Line 12 (2 1/2-inch) muffin cups with paper liners; set aside.

In a small bowl mix the cracker crumbs, sugar, and melted butter.  Press 1 level tablespoonful of the mixture into the bottom of each of the prepared muffin cups; set aside.

11 ounces cream cheese, softened
1/2 cup sugar
1 tsp vanilla extract
1/2 cup milk
2 eggs

In a mixer bowl combine the cream cheese, sugar, and vanilla; beat until smooth and creamy.  Add the milk and eggs beating just until blended; set aside.

1/2 cup semisweet chocolate chips

Melt the chocolate chips in a double boiler over hot water. Gradually add 1 1/2 cups of the cream cheese mixture, mixing until smooth.

1/4 cup peanut butter

Add the peanut butter to the remaining cream cheese mixture and beat at low speed just until blended.

Layer the peanut butter mixture and the chocolate mixture in the muffin cups over the crust.  Till the cups almost full.

Bake at 325 degrees for 20 to 25 minutes or until set.  Remove to wire rack to cool then chill in refrigerator.

To serve, peel of the paper and place cheesecakes onto serving plates.  Garnish with whipped cream and chopped peanuts, if desired.

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CHOCOLATE PUDDING-PECAN COOKIES

3/4 cup granulated sugar

3/4 cup firmly packed brown sugar
1/4 cup oil
1 tsp vanilla extract
1 large egg
1 pkg (5 1/8-oz) chocolate fudge pudding and pie filling mix (NOT instant)
1 carton (8-oz) sour cream
2 cups all-purpose flour
1 1/2 cups rolled oats
1 tsp baking soda
1/2 tsp salt
2 cups chopped pecans
1 pkg (12-oz) semi-sweet chocolate chips

Preheat oven to 375 degrees.
Lightly spray cookie sheets; set aside.

In a large mixing bowl combine the granulated sugar, brown sugar, oil, vanilla, egg, and pudding mix, and sour cream at low speed until moistened.  Beat for two minutes at medium speed. Add the flour, eats, baking soda and salt; mix at low speed until blended.  Stir in the pecans and chocolate chips by hand using a large silicone spatula or wooden spoon.

Drop the dough by rounded tablespoonfuls 2-inches apart onto the prepared cookie sheets.  Bake at 375 degrees for 6 to 7 minutes or until set; do not over bake.  Allow to cool on pans for 1 minute then gently remove to wire racks to cool completely.

Yield: 5 to 6 dozen cookies.
1 cookie contains approximately 100 calories

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MOCHA CAPPUCCINO PUDDING CAKE

CAKE:

1 1/4 cups all-purpose flour
3/4 cup sugar
2 tbsp unsweetened cocoa
1 tbsp instant espresso powder
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup skim milk
2 tbsp butter, melted
1 tsp vanilla
whipped cream for garnish, if desired

PUDDING:
1 cup sugar
2 tbsp unsweetened cocoa
1 tsp instant espresso powder
1 1/2 cups low-fat milk heated to 120 to 130 degrees

Preheat oven to 350 degrees.

In a medium bowl combine the flour, 3/4 cup sugar, 2 tablespoons cocoa,  1 tablespooon espresso powder, baking powder, and salt.  Add the milk, butter, and vanilla, mixing until well blended.  Spread the mixture over the bottom of an ungreased 9-inch square baking pan.

In a small bowl combine all the pudding ingredients except the milk and mix well.  Sprinkle evenly over cake batter then pour the hot milk over the sugar mixture.

Bake cake at 350 degrees for 35 to 45 minutes or until center is set and firm to the touch.  Place a cookie sheet or foil on the lower oven rack to cake any spills. 

To serve, spoon the warm cake into dessert dishes.  Add a dollop of whipped cream for garnish, if desired.

Yield: 9 servings

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