Double Chocolate Fudge

This is my version of another recipe. It makes SO much - great for giving as gifts. I often cut the amount of nuts in half and only add them to half the mixture so I have with and without nuts.

1 tablespoon plus 1/2 cup butter, divided
2 3/4 c. milk chocolate chips
4 c. semisweet chocolate chips
1 jar marshmallow creme
1 can evaporated milk
4-1/2 c. sugar
2 c. chopped walnuts or pecans

Line a 13-in. x 9-in. pan with foil and butter the foil with 1 tablespoon butter; set aside. In a large heat-proof bowl, combine the chocolate chips and marshmallow creme; set aside. In a large saucepan over medium-low heat, combine the milk, sugar and remaining butter. Bring to a boil, stirring constantly. Boil and stir for 4-1/2 minutes. Pour over chocolate mixture; stir until chocolate is melted and mixture is smooth and creamy. Stir in walnuts. Pour into prepared pan. Cover and refrigerate until firm. Store in the refrigerator. Makes 6 pounds.

Easy Chocolate Fondue

2 c. (1 pint) heavy cream
1 - 12 oz. package milk chocolate chips
1 - 12 oz. package semi-sweet (or dark) chocolate chips
Liqueor or Vanilla Extract (opt.) - I opted without this week and it was great!

In a double boiler, start to warm the cream. Keep water in underneath pan at a gentle rolling boil. Add all the chocolate and stir until melted and creamy. Transfer to a fondue pot to keep warm and serve with an assortment of fruit, cookies, and cakes. Enjoy!

Triple Chocolate Chip Cookie Pizza

This is a family favorite! I adapted this alot from a Pampered Chef recipe.

1 cups (2 sticks) butter
3/4 c. packed brown sugar
3/4 c. sugar
1 tsp. vanilla extract
2 eggs
3 c. flour
1 tsp. baking soda
1/2 tsp. salt
1 package (11.5 oz.) dark or semi-sweet chocolate chips

Heat oven to 375 degrees F. Beat butter, sugars, and vanilla with mixer until creamy. Add eggs; beat well. Stir together dry ingredients and gradually add to butter mixture. Stir in chocolate chips. Roll dough into a 1/4 in. thick circle on baking stone (or press into bar pan). Bake 12-15 minutes until edges are set and cookie is lightly browned - it will still be soft. Remove from oven; cool 10 minutes. Loosen cookie from stone and cool completely.

Topping:
2 squares white chocolate for baking
2 Tb. milk
1 package (8 oz.) cream cheese
1/4 c. powdered sugar
1 c. whipped topping
1 lb. Strawberries
3/4 c. semi-sweet chocolate chips
1 tsp. vegetable oil

Melt white chocolate and milk in microwave on High for 1 min. Stir until chocolate is melted and mixture is smooth. Microwave and additional 10-20 seconds if needed. Cool slightly. Combine cream cheese and sugar - mix well. Gradually stir in white chocolate mixture; mix until smooth. Fold in whipped topping. Spread mixture over cooke.

Arrange Strawberries and/or any other desired fruit over cream cheese mixture. Combine chocolate chips and oil and melt in microwave for 30 seconds or until choclate is melted and smooth. Drizzle over fruit. Refrigerate at least 30 minutes. Cut into wedges.

Chocolate Chip Almond Muesli Cookies

I came up with these cookies to use some ingredients I had on hand (almond butter and muesli). We really liked them!

1 c. butter
1-1/2 c. brown sugar
14 oz. almond butter (could use peanut butter)
1-1/2 tsp. vanilla
2 eggs
2 c. flour
1-1/2 tsp. salt
1-1/2 tsp. baking soda
2 c. muesli
12 oz. semi-sweet chocolate chips (white chocolate would be also delicious!)

Preheat the oven to 350 degrees. Cream butter, sugar, almond butter, vanilla, and eggs. Add flour, salt, and baking soda. Stir in the muesli and chocolate chips. Drop by Tablespoonfuls on baking sheet and bake for 12-15 minutes until golden brown on the outside. Cool slightly before removing to cooling rack.

French Silk Pie

This is my BIL's favorite pie. :) This is from allrecipes but I altered it slightly.

2 sticks butter
1 1/2 cups white sugar
4 (1 ounce) squares unsweetened baking chocolate
2 teaspoons vanilla extract
4 eggs
1 (9 inch) pie shell, baked

In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.

In a large bowl, cream butter and sugar until pale yellow and very fluffy. Blend in the melted chocolate and vanilla. With an electric mixer on medium speed, beat in the eggs, one at a time, taking 5 minutes for each egg. Pour filling into baked pie shell. Refrigerate 4 hours before serving.

I top with shaved chocolate (white & dark) and/or fresh whipped cream!

Cookie Dough Truffles

This is a TOH recipe. They really taste like cookie dough! So good!

1/2 cup butter, softened
3/4 cup packed brown sugar
2 cups all-purpose flour
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips
1/2 cup chopped walnuts
1-1/2 pounds semisweet candy coating, chopped (I often just use chocolate)

In a mixing bowl, cream the butter and brown sugar until light and fluffy. Add the flour, milk and vanilla; mix well. Stir in the chocolate chips and walnuts. Shape into 1-in. balls; place on waxed paper-lined baking sheets. Loosely cover and refrigerate for 1-2 hours or until firm.

In a microwave-safe bowl, melt candy coating, stirring often until smooth. Dip balls in chocolate; place on waxed paper-lined baking sheets. Refrigerate until firm, about 15 minutes. If desired, remelt remaining candy coating and drizzle over candies. Store in the refrigerator. Yield: 5-1/2 dozen.

New York-Style Chocolate Cheesecake

This is really good with raspberries, whip cream, and shell choclate. Yum! This was also from the internet but I made some changes.

CRUST:
1 1/4 cups graham cracker crumbs
1/4 cup butter or margarine, melted
2 tablespoons granulated sugar

FILLING:
1 (11.5-ounce) bag milk chocolate chips
3 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
4 large eggs
1/2 cup sour cream
2 teaspoons vanilla extract

TOPPING:
1 1/2 cups sour cream
2 tablespoons granulated sugar
1 tsp. vanilla extract
1/2 c. melted chocolate

1. Heat oven to 350°F.
2. Stir together all crust ingredients in medium bowl. Press onto bottom and 1-inch up side of ungreased 9-inch springform pan. Bake for 8 to 12 minutes or until golden brown. Cool completely.
3. Meanwhile, melt chocolate chips in 2-quart saucepan over low heat, stirring occasionally, until melted (5 to 6 minutes). Cool 15 minutes.
4. Combine cream cheese and 3/4 cup sugar in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes). Gradually add eggs, one at a time, beating well after each addition. Reduce speed to low; add melted chocolate, 1/2 cup sour cream and 2 teaspoons vanilla. Beat until well mixed (1 to 2 minutes).
5. Pour cheesecake mixture into baked crust. Bake for 1 hour 20 minutes to 1 hour 35 minutes or until just set 2-inches from edge of pan.
6. Meanwhile, combine topping ingredients. Spread evenly over top of hot, partially baked cheesecake. Continue baking for 5 minutes. Let stand uncovered until cooled (1 to 2 hours). Loosen sides of cheesecake by running knife around inside of pan. Loosely cover; refrigerate 8 hours or overnight. Store refrigerated.

Makes 16 servings.

Tip: A large crack may form around cheesecake. Cheesecake will settle when cooled

Nieman - Marcus Cookies

2 c. butter
24 oz. chocolate chips
4 c. flour
2 c. brown sugar
2 tsp. soda
1 tsp. salt
2 c. sugar
1 - 8 oz. hershey bar, grated
5 c. oatmeal
4 eggs
2 tsp. baking powder
2 tsp. vanilla
3 c. chopped nuts

Measure oatmeal and blend to fine powder. Cream butter and sugars. Add eggs and vanilla. Mix w/ flour, oatmeal, baking powder, and soda. Add chocolate chips, hershey bar, and nuts.

Roll into balls and place 2 in. apart. Bake for 10 minutes at 375 degrees.

Makes 112 cookies