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Brownie Cakes In A Jar
2 CANNING JARS, wide mouth
1 c ALL-PURPOSE FLOUR
1 c SUGAR
1/2 t BAKING SODA
1/4 t CINNAMON (optional), Ground
1/3 c BUTTER, or MARGARINE
1/4 c WATER
3 T UNSWEETENED COCOA POWDER
1/4 c BUTTERMILK
1 EGG, beaten
1/2 t VANILLA EXTRACT
1/4 c WALNUTS, finely chopped
Every recipe technique is the same, just different
ingredients. Sterilize, two 1-pint straight-sided wide-mouth canning
jars(specifically made for canning jams and jellies) lids and rings by
boiling for 10 minutes (keep the lids and rings in the hot water until
ready to use); set aside.
In a small bowl stir together flour, sugar, baking soda
and cinnamon, if desired. Set aside. In a medium saucepan combine butter
or margarine, water and cocoa powder; heat and stir until butter or
margarine is melted and mixture is well blended. Remove from heat; stir
in flour mixture. Add buttermilk, egg and vanilla; beat by hand until
smooth. Stir in nuts. Pour mixture into the prepared canning jars; place
jars onto a cookie sheet. Preheat oven to 325-degrees.
Bake for 35-40 minutes or until a pick inserted deep
into each cake comes out clean. Remove cakes from the oven, one at a
time. Place a lid, then a ring onto the jars and screw down tightly. USE
HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to
You'll hear a "plinking" sound. If you miss the sound,
wait until the cakes are cool and press on the lids, they shouldn't move
at all, that means they've sealed. Store cakes in a cool, dark place.
They should last up to a year.
If you'd like to decorate them, place a wad of cotton in
the center of each lid, then place a piece of decorative cloth, about
3-inches larger in circumference than the lid, (cut with pinking shears)
on top of the cotton. Screw the ring back on (by this time the rings can
be removed as the lids should be sealed). Use your imagination when
decorating--a hot glue gun works wonders (dried flowers, ribbon, etc).
You can make WONDERFUL Christmas gifts with these
3 cups of sugar
1 – 3 oz. Package of raspberry gelatin
1/2 cup of flaked coconut
2 egg whites, stiffly beaten
3/4 cup of light corn syrup
1 cup of chopped pecans
3/4 cu of water
Combine sugar, corn syrup, and water. Bring to a boil,
Reduce heat and cook to hard ball stage. Combine beaten
egg whites and gelatin - beat until mixture forms stiff peaks. Pour hot
syrup slowly into egg whites, beating until candy loses gloss and holds
shape. Fold in coconut and nuts (optional). Pour into greased 9 inch
square pan. Top with rows of chopped nuts and coconut.
HOLIDAY FUDGE - Made in no time,
remembered a long time
3 cups of sugar
1 cup of milk
2 tablespoons of butter
2 squares of chocolate
1 teaspoon of vanilla
1/2 cup of black walnuts
1/2 cup of figs, chopped
1/2 cup of raisins, chopped
Mix the sugar, milk, butter and chocolate. Cook until a
soft ball forms when tested in cold water. Stir frequently during
cooking. When fudge is done, remove from fire and set in a cool place. Do
not disturb for 20 minutes or more.
Add other ingredients. Beat until very stiff. Place in a
buttered plate. Take the fudge up in hands and knead for 5 minutes. Pat
into a shape 1" thick. Cut in cubes.
Put apple cider, orange juice, maraschino cherry juice,
cinnamon sticks, orange peel, cloves and allspice in a large saucepan;
bring to a boil. Reduce heat; simmer 15 minutes. Strain out cinnamon
sticks, orange peel, cloves and allspice. Place 2 maraschino cherries
and 1 orange slice half in each of six mugs. Pour about 2/3 cup spiced
cider over cherries. Serve warm.
Makes 8 servings.
Note: Spiced cider can be prepared in advance and
reheated just before serving.
Taste tempting flavors of hot fudge sauce and whipped
cream pair up with cherries for a Valentine's Day dessert that is
guaranteed to melt hearts.
1 (15-ounce) package refrigerated pie crusts
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
1 teaspoon almond extract
1/2 cup whipping cream
2/3 cup hot fudge ice cream topping
1 (21-ounce) can cherry filling and topping
Allow both crust pouches to stand at room temperature 15
to 20 minutes. Remove one crust from pouch; unfold. Press out fold
lines. If crust cracks, wet fingers and push edges together. Sprinkle 1
teaspoon flour over crust. Turn crust, floured side down, on ungreased
cookie sheet. Using paper pattern as guide, cut crust into heart shape.*
Generously prick heart crust with fork. Bake in a preheated 450-degree
oven 9 to 11 minutes, or until lightly browned. Let cool. Repeat with
the remaining crust.
Combine cream cheese, confectioners' sugar and almond
extract in a small bowl; beat until smooth. Add whipping cream and beat
To assemble, place one heart-shaped pie crust on serving
plate; spread with 1/3 cup of the hot fudge. Carefully spread half of
cream cheese mixture over hot fudge. Spoon 2/3 of the cherry filling
over cream cheese. Spread second crust with remaining hot fudge and
place over filling. Carefully spread with remaining cream cheese
mixture. Spoon remaining cherry filling about 1 inch from edge.
Refrigerate until serving time. Store any remaining torte in
Makes 8 to 10 servings.
* To make pattern, cut a piece of paper into a heart
shape about 10 1/2 inches high and 10 inches wide.
1 sm. can frozen lemonade
1 can Eagle brand sweetened milk
1 lg. carton Cool Whip
1 ready to serve graham cracker pie crust
Mix lemonade and milk; let stand a few minutes. Fold in
Cool Whip. Pour into prepared graham cracker crust. Chill for 1 hour and
Hamburger Stroganoff-Quick And Economical
1 lb. ground beef
1/2 c. chopped onion
1/4 c. margarine
2 tbsp. flour
1 tsp. garlic salt
1/4 tsp. pepper
1 can cream of chicken soup
1 c. dairy sour cream
2 c. hot cooked noodles
8 oz. mushroom pieces (optional)
In large skillet, brown ground beef. Drain off most of
fat. Stir in onions and margarine and continue browning until onion is
tender. Stir in flour, garlic salt, pepper, and mushrooms. Cook 5
minutes, stirring constantly. Remove from heat.
Stir in soup. Simmer uncovered 10 minutes. Stir in sour
cream. Heat through. Serve over noodles. Serves 6.
Quick And Easy Meatloaf
1 (10 1/2 oz.) can cream of mushroom soup
2 lbs. ground beef
1 pouch dry onion soup & recipe mix
1/2 c. dry bread crumbs
1 egg, beaten
1/4 c. water
In large bowl, mix thoroughly 1/2 cup of the mushroom
soup, beef, onion soup mix, bread crumbs and egg. In 12"x8" baking pan,
firmly shape meat mixture into 8"x4" loaf. 2. Bake at 350 degrees for 1
1/4 hours or until done. Spoon off 2 tablespoons drippings; reserve. 3.
In saucepan over medium heat, heat remaining soup, water and reserved
drippings to boiling, stirring occasionally.
Thin sauce with additional wafer to desired consistency.
Spoon over meat loaf. Makes 8 servings. Prep Time 5 minutes. Cook Time 1
Very Quick Apple Squares
3/4 c Softened butter
1 pkg White cake mix
1 (21 oz.) can apple pie filling
1/2 c Flaked coconut
In a large bowl, cut butter into dry cake mix. Set aside
one cup. Press remaining mixture into 13x9 inch baking pan. Spoon pie
filling evenly over cake mixture.
In a small bowl, combine reserved cake mixture and
coconut. Sprinkle over pie filling. Bake at 350 degrees for 45 minutes
or until golden brown. Cool slightly before cutting in 3 x 1 1/2 inch
Hot and Delicious Pizza
Basic Heart Shaped Valentine Pizza Recipe
1 cup water
2 tablespoons milk
2 teaspoons sugar
1 1/4 teaspoon salt
1 tablespoon shortening
1 tablespoon olive oil
1 tablespoon durum semolina (or corn meal)
1 cup unbleached all-purpose flour
2 cups unbleached bread flour
1 1/4 teaspoon yeast
Place water, milk, sugar, salt, shortening and olive oil in bowl of food
processor and pulse to dissolve sugar and salt.
Add yeast, semolina or corn meal, bread flour and all purpose flour.
Process until a soft ball forms. Remove from machine and allow to rest,
covered with a towel, about 45 minutes. OR to make by hand:
Use only all-purpose flour. Place water, milk, sugar, salt, shortening
and olive oil in bowl and dissolve sugar and salt. Stir in yeast,
semolina or corn meal, all purpose flour
and knead to form a soft, but not-too sticky dough (8-10 minutes). Allow
to rest, covered with a towel about 45 minutes.
Deflate dough very gently before using and allow it to rest 15 minutes
more before using in a recipe. You may also refrigerate dough in an
oiled plastic bag for up to two days.
Shape dough into a heart. Top with your favorite sauce and toppings.
Bake in a hot oven 425 - 450°F. for 15 - 20 minutes.
Combine all in small saucepan and cook over low heat for 15 minutes, or
until sauce thickens.
Homemade Pizza Sauce Recipe
1 medium onion, finely chopped
2 tablespoons olive oil
500 grams can whole/chopped Italian plum tomatoes
2 teaspoons concentrated tomato puree
1 tablespoon white wine vinegar
3 teaspoons sugar
In a large saucepan, gently sauté' the onion in the oil until
transparent. Add the tomatoes and bring to the boil. Once simmering, add
the tomato puree, the vinegar and sugar. Simmer for a full hour, using a
wooden spoon to break up any tomato pieces. If the sauce still has
pieces of tomato,
pass through a sieve before bottling and storing in the refrigerator for
up to two weeks.
Spread thinly on pizza, use over pasta with a grated, strong, hard
cheese, or use as a base for more complex meat sauces for pasta.
Heart Shaped Valentine Pizza Recipe
1 large Pizza shell; pre-baked
1/3 cup Pizza sauce
1/3 cup Mozzarella or Jack cheese; grated
12 large Shrimp; cooked
1 medium Red Bell Pepper
3 Pieces artichoke hearts; frozen and thawed, sliced
Trim the pizza shell(s) or foccacia bread into heart shape, place on
pizza pan or baking sheet. Spread pizza sauce on shell to near edge.
Sprinkle cheese over sauce, not quite to edge of sauce. Place shrimp, in
pairs, tails touching, to make hearts, on top of cheese. Do the same
with some slices of red bell pepper, using the top,where it curves, for
the top of the heart. Put a few slices of artichoke heart here and
there. drizzle a little olive oil over top. Sprinkle with minced basil
Bake at 375 degrees until cheese melts and pizza is piping hot. Serve
1 pound pork sausage
1 cup hash browns
1 cup shredded cheese
5 eggs with milk to scramble
1 (8 ounce) package of crescent rolls
Spread crescent rolls in oiled 9 x 12-inch pan to fit bottom of pan,
bringing dough up along the edges. Seal seams. Brown and drain pork
sausage. Spread on crescent rolls. Cover with potatoes, scrambled eggs
and sprinkle top with shredded cheese. Bake at 375 for 20 minutes.
2 cups Unsalted chicken broth -- defatted
1 tablespoon Olive oil
2 teaspoons Ground cumin
2 tablespoons Pickling spice
1/2 Red bell pepper -- sliced
1 pound Boneless chicken breast -- halves
1/2 Yellow bell pepper -- sliced
2 tablespoons Minced jalapeno chili with -- seeds
1 Onion, halved -- thinly sliced
1/3 cup Rice wine vinegar
1/4 cup Fresh cilantro leaves
3 large Garlic cloves -- minced
baked (no oil) tortilla chips
Boil broth and pickling spice in heavy large saucepan ten minutes.
Strain and return liquid to saucepan. Add chicken, onion, vinegar,
garlic, oil and cumin to pan. Simmer over very low heat until chicken is
just cooked through, about ten minutes. Transfer chicken and onions to
shallow dish. Top with bell peppers and minced chili.
Boil cooking liquid until reduced to 2/3 cup about ten minutes. Pour
liquid over chicken and let cool 30 minutes. Add cilantro to chicken
Cover and refrigerate until well chilled, turning chicken occasionally,
about 4 hours (can be prepared one day ahead). Slice chicken and
transfer to plates. Top with marinated vegetables and some of the
juices. Pass tortilla chips to use as "pushers." . Makes 6 servings
3 Whole chicken breasts -- boneless & split
4 ounces Green chilies -- diced
3/4 cup Cheddar cheese -- shredded
3/4 cup Monterey Jack cheese -- shredded
3 tablespoons Onion -- finely chopped
1/3 cup Butter -- melted
1/4 teaspoon Chili powder
1/4 teaspoon Cumin -- ground
1 cup Tortilla chips -- crushed
Remove skin from chicken. Between sheets of waxed paper, pound each
until 1/4" thick. Drain chilies and combine with the cheeses and onion.
Divide into 6 equal portions. Sprinkle one portion down center of each
Roll chicken around filling, folding in ends and securing with wooden
toothpicks. Combine the butter, chili powder and cumin. Coat rolls with
butter mixture and roll in chips.
Arrange chicken, seam side down, in a shallow greased casserole. Bakeat
375 degrees for 45 minutes. Serve with sour cream and taco sauce. Goes
great with Mexican rice.
2 tablespoons amaretto
1/2 cup butter or margarine -- soften
1/4 cup amaretto
1 cup maple syrup
Combine butter and amaretto.
In small saucepan, combine amaretto and
syrup. Heat to boiling. Allow to cool before serving.
6 tablespoons amaretto
4 eggs -- well beaten
1/2 cup milk
12 slices french bread
amaretto butter (see recipe)
amaretto syrup (see recipe)
In shallow bowl mix all ingredients except bread. Soak bread in mixture.
In large skillet, melt some butter. Drain bread. Cook in butter until
both sides are golden brown. Serve immediately with Amaretto butter and
Amaretto Syrup. NOTE: For a change, try Irish Cream instead of Amaretto.
Sweet and tangy with a hint of garlic, these highly flavored chicken
breasts make a great, quick dinner. Serve with rice,
a green salad and hot rolls.
Preparation time: 10 mins
Cooking time: 30 mins
1/2 cup apricot preserves
1/2 cup dried apricots, halved
1 tablespoon + 1 tsp. soy sauce
2 cloves garlic, minced
4 (4-6-oz.) fresh boneless, skinless chicken breasts
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Preheat oven to 425°F.
In a bowl combine apricot preserves, dried apricots, soy sauce and
garlic; mix well. Add chicken and coat well. Season with salt and
Place chicken in a shallow roasting pan. Roast chicken for 30 minutes,
or until done. Baste chicken several times during cooking. Remove
chicken to a warm platter and pour pan juices over top. Serve warm.
Cooking Recipe For Apple Quick Cobbler
1 (18.25 ounce) box yellow cake mix
6 medium tart apples, peeled and sliced
2 tablespoons granulated sugar
1 teaspoon cinnamon
Preheat oven to 350 degrees F.
Combine apple slices with sugar and cinnamon in a large bowl. Sprinkle
1/4 of cake mix over the top. Toss until apples are completely
coated. Spoon into a greased 8-inch square baking dish. Bake for 30
Place remaining cake mix in a medium bowl. Dribble 1/2 cup melted butter
over the top. Toss until mixture forms large crumbs. Sprinkle over
partially cooked apple mixture. Bake for 20 minutes longer or until the
top is puffed and yellow. Serve warm.
Home Cooking Recipe for Blue Ribbon Chili
2 pounds ground beef
1/2 onion, chopped
1 teaspoon ground black pepper
1/2 teaspoon garlic salt
2 1/2 cups tomato sauce
1 (8 ounce) jar salsa
4 tablespoons chili seasoning mix
1 (15 ounce) can light red kidney beans
1 (15 ounce) can dark red kidney beans
In a large saucepan over medium heat, combine the ground beef and the
onion and saute for 10 minutes, or until meat is browned and onion is
tender. Drain grease, if desired.
Add the ground black pepper, garlic salt, tomato sauce, salsa, chili
seasoning mix and kidney beans. Mix well, reduce heat to low and simmer
for at least an hour.
1/2 cup granulated sugar
1/2 cup butter or margarine, melted
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F.
Mix blueberries, sugar and cinnamon in the bottom of a 13 x 9-inch pan.
Cover blueberries with dry cake mix. Pour butter over cake mix, but do
not stir. Bake for 30 minutes or until light brown. Serve warm or cold,
topped with ice cream.
"FINALLY! You Can Cook A Professional Delicious Gourmet Meal Lightning
Fast, Without Slaving Crazy Hours in Your Kitchen...30 Minutes or Less!"
Home Cooking Recipes for
your crock pot can be great time-savers. You can prepare them in the
morning before you go to work or go about the activities of your busy
day. Then your recipe will be ready for you and your family by dinner
Apple And Brown Sugar Corned Beef
1 quart apple juice
1 cup packed brown sugar
1 tablespoon prepared mustard
8 small red potatoes
2 medium carrots, pared and cut into chunks
1 onion, peeled and cut into eighths
1/2 head cabbage, cut into chunks
Place all ingredients in a large crock pot, cutting meat in half if
necessary. Stir to mix. Cook on HIGH for 4 to 5 hours or on LOW for 8 to
Remove meat and vegetables and some of the cooking liquid. Slice meat
thinly across the grain. Serve with the vegetables and some of the
Hamburger & Shells Casserole
1 lb lean ground beef
1 small onion, chopped
1 tsp salt
1/4 tsp garlic powder
1 tsp Worcestershire sauce
1/4 cup flour
1-1/4 cup hot water
2 tsp beef bouillon
2 tbl red wine
6 oz shell macaroni
1 can (2 oz) sliced mushrooms, drained
1 cup dairy sour cream
In a skillet cook ground beef and onion until red color disappears. Drain
meat and place in slow-cooker. Stir in salt, garlic
powder, Worcestershire sauce, and flour. Add water bouillon, and wine;
mix well. Cover and cook on low for 2 to 3 hours.
In the meantime, cook macaroni according to package directions. Add
cooked macaroni, mushrooms, and sour cream to slow-cooker; stir to mix
ingredients. Cover and cook on high for 10 to 15 minutes. Serves 4.
Raisin Nut Apples
6 medium tart red apples
1 cup brown sugar
1/4 cup seedless raisins
1/2 cup chopped walnuts
1 Tbsp grated orange peel
1/4 cup soft butter
2 cups very hot water
3 Tbsp orange juice
Wash, core and stem the apples, but don't peel them.
Stand them in a buttered mold and fill with 2/3 cup of
the brown sugar, the raisins and the orange peel. Fill
the tops of the core cavities with butter and sprinkle
the remaining brown sugar over the tops.
Place the mold in the slow cooker and pour the hot water
into the cooker. Sprinkle the orange juice concentrate over
the apples. Cover the cooker and cook on Low for 3 to 5
hours, or until the apples are tender. Makes 6 servings
chicken pieces dredged in flour mixture and deep fried in hot oil.
3 pounds boneless chicken breasts without skin
1/8 teaspoon salt
1/8 teaspoon garlic powder
2 tablespoons red pepper, [or less]
1/2 teaspoon black pepper
1 cup flour
Wash chicken breasts and pat dry. Cut into 1-inch strips. Sprinkle
chicken strips with salt and garlic powder, turning pieces so all sides
are seasoned. Continue seasoning with with red and black peppers.
Refrigerate for 1 hour to bring out the flavor of seasonings. Dust
chicken with flour, then deep fry in vegetable oil at 370°, for 3 t 4
minutes. Drain on paper towels; serve with your favorite dipping sauce.
Serves 6 to 8.
Cajun Fried Fish
These fish fillets are battered with a beer batter with Cajun seasonings
then deep fried.
2 pounds of fish fillets
3 eggs, slightly beaten
1/2 cup milk
1/2 cup beer
3 tablespoons prepared mustard
1/2 to 1 teaspoon Tabasco sauce
2 tablespoons salt, divided
2 teaspoons black pepper, divided
1/2 to 1 teaspoon cayenne pepper, divided, or to taste
3 cups fine yellow corn flour*
vegetable oil or shortening for deep frying
In a mixing bowl, whisk together eggs, milk, beer, mustard, Tabasco, and
half of the salt and peppers. Cut fish fillets into bite sized pieces,
or nuggets. Place fish in egg mixture, coating well; cover, refrigerate,
and let soak for about 1 hour.
Mix corn flour with the remaining salt and peppers in a shallow, wide
bowl or pie plate. Preheat oil in deep fryer to about 370ºF.
Remove fish from mixture and dredge with corn flour mixture. Fry fish
until the fish nuggets float to the surface and turn golden brown,
taking care not to overcook.
Place fish nuggets on paper towels to drain, patting gently with paper
towels to blot up excess oil. Use this batter to fry shrimp, oysters,
and other shellfish. Serves 4
Barbecued Chicken Wings 35 Chicken
wings -- tips removed
1 Stick butter
1 cup Brown sugar
1/2 tablespoon Sauce
1/2 cup Dry red wine
2 teaspoons Dry mustard
2 large Garlic cloves -- crushed
1/4 cup Fresh lemon juice
Fresh ground pepper to taste
Requires marinating and long cooking time but it is simple. Place
chicken wings, disjointed, in large flat pan. Combine other ingredients
and pour over chicken.
Let stand for at least 1 hour or overnight. Be sure all wings are well
coated with marinade. Place pan in 350 oven and reduce heat to 250. Bake
4-5 hours, turning wings at regular intervals. If all marinade is not
absorbed, pour off and dry wings out a bit longer in oven (but not too
much) before serving.
Can't Get Enough Chicken Wings 12 chicken wings (2 lbs.)
1/2 cup margarine or butter -- melted
1 envelope Lipton recipe
secrets savory herb with
garlic recipe soup mix
1 teaspoon cayenne pepper sauce -- opt'l
Cut tips off chicken wings (save tips for soup.) Cut chicken wings in
half at joint. Deep fry, bake or broil until golden brown and crunchy.
In medium bowl, blend margarine, savory herb with garlic recipe soup mix
and cayenne pepper sauce. Add more or less cayenne pepper to match your
'hot & spicy tolerance level. Add chicken wings; toss until coated.
Serve over greens with cut-up celery, if desired. Makes 24 appetizers.
Blend the condensed milk and the vanilla together in a bowl.
Add the powdered sugar a little at a time, blending each
time until smooth. Stir in the coconut. You should
have a firm mixture. Pat the mixture into a greased 9 x 13
inch pan and chill until firm.
Place the chocolate chips in a microwave-safe bowl and heat
on high 1 minute at a time, stirring after each minute,
until melted. Remove the pan from the refrigerator
and cut the coconut mixture into 1 x 2 inch bars.
Set each bar on a fork and dip into the chocolate,
completely coating the bar. Let excess drip off, then set on
waxed paper. Repeat for each bar.
Bars will take several hours to air-dry; if you are in a
hurry you can refrigerate the bars for about 30 minutes.
Cashew Caramel Bars
"This cashew-caramel combination is reminiscent of a candy
bar." Original recipe yield: 30 bars.
3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup chopped cashews
1/2 cup packed brown sugar
1/2 cup white sugar
2 tablespoons butter
1 1/2 tablespoons light cream
1/3 cup chopped cashews
1/4 cup packed brown sugar
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9
inch baking pan. To prepare Pastry: In a large bowl, mix the
eggs and both sugars together. Blend in the nuts and sift
the flour with the baking powder and salt. Add to egg
mixture and blend well. Press into the bottom of the greased
pan. Bake for 20 to 25 minutes. While pastry bakes, mix 1/4
cup of brown sugar, cream and cashews into the melted
butter. Spread over baked pastry and place under a broiler
for about 1 minute, until toppingbubbles and becomes brown.
Cut into bars while warm. Let cool in pan.
Home Cooking Recipes
Chocolate Lovers Triple
3 1/3 C sugar
1 C butter
1 C packed dark brown sugar
1 can (12 oz) evaporated milk
32 large marshmallows, halved
2 cups (12 oz) semisweet chocolate chips
2 milk chocolate candy bars (7 oz each),
broken 2 squares (1 oz each) semisweet
baking chocolate, chopped
1tsp. vanilla extract
2 C chopped pecans
Makes about 5 1/2 pounds
In a large saucepan, combine first four ingredients. Cook
and stir over medium heat until sugar is dissolved. Bring to
a rapid boil and boil for 5 minutes, stirring constantly.
Remove from the heat and stir in marshmallows until melted.
Stir in chocolate chips until melted. Add
chocolate bars and baking chocolate and stir until melted.
Fold in vanilla and pecans. Pour into a greased 15" x 10" x
1" baking pan. Chill until firm. Cut into squares.
Rich Chocolate Brownies
3/4 cups flour
1/4 t. salt
1 1/2 squares unsweetened chocolate
1/2 c. margarine or butter
1 cup sugar
1 t. vanilla
1 ripe banana, well mashed
1/2 cup semi-sweet chocolate chips
1/2 cup broken walnut meats
No baking powder or soda. This makes them extra dense and
Preheat oven to 350 F, (325 for a glass pan). Combine flour
and salt in a small bowl. Set aside. Melt margarine or
butter and unsweetened chocolate in a small pan on low heat.
Cool to room temperature.
In a large bowl, beat eggs, sugar and vanilla. Add mashed
banana. Stir in chocolate mixture. Gradually sift and stir
in flour mixture. Add chocolate chips and walnuts. Pour into
an 8"x 8" pan that has been sprayed with Pam or cooking oil.
Bake for 30 to 35 minutes.
1 c Vanilla Wafer Crumbs
1/2 c Chopped Pecans
3 tb Granulated Sugar
1/4 c Margarine, Melted
16 oz Cream Cheese, Softened
1/2 c Brown Sugar, Packed
2 ea Large Eggs
6 oz Semi-sweet Chips, Melted
3 tb Almond Flavored Liqueur
2 c Sour Cream
2 tb Granulated Sugar
Combine crumbs, pecans, granulated sugar and margarine; press onto
bottom of 9-inch spring-form pan. Bake at 325 degrees F., 10 minutes.
Combine cream cheese and brown sugar, mixing at medium speed on electric
mixer until well blended. Add eggs, one at a time, mixing well after
each addition. Blend in chocolate and liqueur; pour over crust. Bake at
325 degrees F., 35 minutes. Increase oven temperature to 425 degrees F.
Combine sour cream and granulated sugar; carefully spread over
cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of
pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2
Tablespoons milk and 1/4 teaspoon almond extract for almond flavored
2 c Cream-filled Cookies *
6 tb Margarine, Softened
1 ea Env. Unflavored Gelatin
1/4 c Cold Water
8 oz Cream Cheese Softened
1/2 c Sugar
3/4 c Milk
1 c Whipping Cream, Whipped
1 1/4 c Crème-filled Cookies **
* The cookies (24) should be chocolate cream filled cookies and be to as
fine as can be done. ** These cookies should be chocolate cream filled
cookies and should be coarsely chopped. Combine cookie crumbs and
margarine; press onto bottom of 9-inch spring-form pan. Soften gelatin in
water; stir over low heat until dissolved. Combine cream cheese and
sugar, mixing at medium speed on an electric mixer until well blended
Gradually add gelatin mixture and milk, mixing until well blended. Chill
until mixture is thickened but not set. Fold in whipped cream. Reserve 1
cream cheese mixture; pour remaining cream cheese mixture over crust. Top
with cookies and reserved cream cheese mixture. Chill until firm.