Chocolate Chip Cookie Bread

Ingredients:

5 T butter, melted and cooled completely
2/3 C sugar
1 t vanilla
1/4 t salt
1 C vanilla yogurt
1 egg
3/4 t baking powder
3/4 t baking soda
1 1/2 C flour
3/4 C chocolate chips

Directions:

Preheat oven to 350 degrees.

Combine butter, sugar, vanilla, salt, yogurt and egg.
Mix well.
Stir in baking soda and baking powder.
Add flour and mix until just combined.
Fold in chocolate chips.

Grease a loaf pan, and fill it with batter. Bake bread for 55 minutes, or until a toothpick inserted in the center comes out clean.

Submitted by:  Caroline G.

Cheese Balls

This recipe only takes me 2 minutes to make and is a yummy appetizer to share with others.

Ingredients:

2 packages (8 ounces) Cream Cheese, softened (regular or 1/3 reduced fat)

1 package (8 ounces) Shredded Sharp Cheddar Cheese

2 teaspoons of Worcestershire sauce

4 slices of bacon (cooked and crumbled) - I omit this from my cheese balls

Crackers to serve on the side

Directions:

Mix all ingredients together and roll in three balls (large, medium and small).
Place on a platter in the refrigerator for an hour before serving.

Freezer Instructions:

Assemble cheese balls  and wrap securely in saran wrap and freezer bags. Defrost in fridge a few hours before gifting or using.

I use a carrot for the nose, pretzels for arms and raisins for the eyes, mouth and buttons, but you can also use peppercorns. It is not necessary to have a hat, but since I had oreos and large marshmallows on hand my boys asked me to give him a hat.

Submitted by: Caroline G.

"This recipe can also be rolled in nuts of your choice and in the shape of one or two cheese balls and freezes beautifully!"

Peanut Butter Buckeyes

Ingredients: • 1/2 cup Hungry Jack® Instant Mashed Potato Flakes • 1/4 cup water • 1 cup Jif® Creamy Peanut Butter • 1 tablespoon butter, melted • 1/4 teaspoon almond extract • 2 1/2 cups powdered sugar • 1 cup semi-sweet chocolate chips • 1 tablespoon Crisco® All-Vegetable Shortening Preparation Directions: 1. COMBINE potato flakes and water in large bowl. Allow to stand 2 minutes or until potato flakes are fully hydrated. 2. BEAT in peanut butter, butter and almond extract with an electric mixer on low speed until blended. Add powdered sugar 1 cup at a time, beating until smooth. Make 36 1-inch balls using 2 teaspoonfuls of mixture for each ball. 3. MELT chocolate chips and shortening in medium bowl. Dip peanut butter balls partially into chocolate, keeping the top uncovered. Chill until chocolate has hardened. Yield: 3 dozen Prep Time: 45 min Source: Hungry Jack

Chocolate Chip Shortbread Cookies

Ingredients:
4 sticks unsalted butter, at room temperature
2 cups powdered sugar, sifted
1 teaspoon pure vanilla extract
1 teaspoon almond extract
2 tablespoons water
4 cups all-purpose flour, sifted (do NOT use self-rising)
1 teaspoon salt
1 12-oz package of mini semi-sweet chocolate chips
1/2 of a 12-oz package of Ghiradeli 60% chocolate chips for dipping (optional)

Directions:
In a large mixing bowl, combine the butter and sugar with a hand mixer. Beat until light and fluffy. Mix in the extracts and the water. Add the flour and the salt and mix until well blended. Stir in the chocolate chips.

Divide the dough into two portions. Form each into a disc and wrap in waxed paper. Chill 2-24 hours.

Preheat oven to 350 degrees.

Roll out the dough into 1/3 inch thickness onto a lightly floured surface. Cut with desired cookie cutter(s) and place on ungreased cookie sheets at least an inch apart (these cookies keep their shape very well and do not spread).

Bake approximately 14-18 minutes (depending on the size of your cookies) or until the edges are golden but the center of the cookie is still very pale. Remove from oven and place pan on a cooling rack. Let sit for 3 minutes before removing cookies to a cooling rack to cool completely.

Once the cookies are completely cooled, melt the dark chocolate chips. Cover cookie sheets with waxed paper. Dip each cookie halfway into the melted chocolate and place on wax-lined cookie sheets. Place cookie sheets in the refrigerator to set the chocolate. Store cookies in airtight containers.

Variation: You can also roll the dough into two logs instead of discs. Then, after chilling for 2-24 hours, slice and bake.

Submitted by: Caroline G.

Cocanutty Bars

Ingredients:

Crust:

7 tablespoons butter, melted
1 egg
1 package chocolate fudge cake mix

Filling:

14-oz can sweetened condensed milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 egg
7-oz bag flaked coconut, divided
12-oz bag semi-sweet chocolate chips
1 cup chopped pecans
Preheat oven to 350 degrees. Spray a 13×9 inch baking dish with non-stick cooking spray and set aside.

Instructions:

In a large bowl, combine the butter and the egg. Stir in the cake mix until well combined. (It will be dry.) Press into the bottom of your prepared pan.

In a large bowl, combine the sweetened condensed milk, the extracts, and the egg. When blended, stir in 2 cups of the coconut, the chocolate chips and the pecans. Spread the mixture over the crust. Sprinkle with the remaining coconut.

Bake for 45 minutes or until the coconut is golden brown. (The center will appear jiggly but it will set up as it cools.) Remove the bars from the oven and cool completely before cutting.

Store in a sealed container.

Submitted by: Caroline G.

Source: http://www.shecooks.org/

CHOCOLATE CHIP CREAM CHEESE COFFEE CAKE

Ingredients
* 1/4 lb butter (1 cube)
* 8 oz. cream cheese
* 1 1/4 cup sugar
* 2 eggs
° 1 tsp vanilla
° 2 cups flour
° 1 tsp baking powder
° 1/4 tsp salt
- 1/4 cup milk
- 6 oz chocolate chips

Topping:
* 1/4 cup sugar
* 1 tsp cinnamon
* 1/4 cup chopped pecans

Makes one large bundt cake, or two medium bread-size loafs, or 4 small (individual size) loafs.

Instructions:Mix together * (first 4) ingredients in a large bowl till creamy. Add the ° ingredients, continually mixing. Add in the flour last, and in small increments to aid in smooth mixing. Add milk last. You may not need the whole 1/4 cup of milk, or you may need a little more. Batter should be creamy but not drippy. Stir in chocolate chips using a large spoon.

Spoon mixture into pan(s). If using a bundt pan, fill half full. You will need to slice off the excess to serve, so don't bother filling it overfull. If using bread pans, fill about half to 3/4 full. Sprinkle topping over all. Bake at 350° (F) for 50-55 minutes. Cakes will rise and become golden brown. Test by inserting a knife or toothpick. When done, the knife will come out almost dry.

Note: I like to make the smaller loafs and give as gifts. They freeze well and are good to have on hand for company coming. Wonderful with a cup of tea or coffee.

SIMPLY SENSATIONAL TRUFFLES

Ingredients:

2 1/2 packages (20 squares) Baker's Semi-Sweet Chocolate, divided

1 package (8 ounces) Softened Cream Cheese

Instructions:

Melt 8 chocolate squares. Beat cream cheese with mixer until creamy; stir in melted chocolate and then refrigerate until firm.

Shape into small balls. Place on wax paper-covered tray.

Melt remaining chocolate. Use fork to dip truffles; return to tray. Decorate as desired then place in fridge for a minimum of one hour. If not serving that day please keep in refrigerator.

For decorations use sprinkles after dipping in chocolate or coat with powdered sugar or unsweetened cocoa instead of dipping in chocolate

Submitted by: Caroline G.

Source: Kraft foods

CHOCOLATE CHIP POUND CAKE

Makes 2 loaf pans or 2 bundts or 1 of each. Keep one and gift someone with the other or place in the freezer

Ingredients:

1 Duncan Hines Classic Yellow cake mix
1 large chocolate instant pudding mix
8 oz. sour cream
3/4 cup veg. oil
4 eggs
1/2 cup white sugar
2/3 cup water
1 cup chocolate chips

Instructions:

Beat all ingredients together except for chocolate chips
Stir in chocolate chips.
Pour into greased & floured bundt cake pan.
Bake at 350 for 45mins.- 1 hour
Dust with powdered sugar

Submitted by: Sandy B.
Great for the holidays.

EXTRA EASY FUDGE

INGREDIENTS:

2 cups milk chocolate chips
2 1/2 cups prepared chocolate frosting
1 cup chopped walnuts

INSTRUCTIONS:

Line one 8x8 inch square pan with foil. Lightly butter the foil.
In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

Submitted by: Caroline G.
"I don't add nuts to mine. It is such an easy recipe and great for quick gifts and parties".

Source: http://www.allrecipes.com/

BANANA BREAD

BANANA BREAD

Ingredients:

1 C Sugar

1/2 C oil

3 ripe bananas

2 Eggs

2 C Flour

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. vanilla

3 T milk

Chopped Pecans (optional)

Instructions:

Beat sugar and oil.

Add eggs and bananas. Beat.

In separate bowl, add sifted flour, baking soda, baking powder and salt.

Add flour mixture to wet mixture.

Add vanilla and milk. Beat.

Pour into bread pan and bake at 350 degrees for 1 hour.

Submitted by: Caroline G.

Source: http://whatsfordin-din.blogspot.com/

"When we moved to NC Donna arrived with a loaf of this yummy banana bread. I must say it is divine. It freezes beautifully and when it is defrosted tastes so moist and yummy."

PEANUT BUTTER CHOCOLATE TREATS

PEANUT BUTTER CHOCOLATE TREATS

Ingredients:

Ritz Crackers
Creamer Peanut Butters
Chocolate Bark/Candy Coating

Instructions:

You need a large space on your counter, and I cover it with wax paper to make clean up easy. Empty the cubes of chocolate into a glass mixing bowl and microwave a minute at a time until melted. Take ritz crackers and put some creamy peanut butter on top. Then drop the crackers into the chocolate and use a spoon to cover them completely. You will need a tong to lift the cookies out of the chocolate and let the excess drip off into the bowl. I place them on cookies sheets that I've covered with wax paper, and then put the cookie sheets in the refrigerator to harden. They harden within an hour, and you can take them off and place in a container.

Source: Cathy P.

Submitted by: Caroline G.
"Cathy P. made these and I couldn't believe how amazing they tasted. They are just like a Reese Peanut Butter Cup. They are so easy to make and are wonderful for Christmas Cookie Exchange Parties, gifts of food or a special treat for the family. They store well in the fridge in a covered container."

SURPRISE COOKIE POPS

SURPRISE COOKIE POPS

Ingredients:

2 Milky way candy bars
12 Popsicle sticks
1 tube chocolate chip cookie dough

Instructions:

Cut each candy bar widthwise into six pieces; insert a Popsicle stick into each. Cut cookie dough into 12 pieces. Flatten dough; wrap each peice around each candy car piece, forming a ball.

Place 3 in. apart on ungreased baking sheets. Bake at 350 for 13-15 min. Cool for 3 min. before moving to wire racks. Yield: 1 dozen

Source: Susan M.

Submitted by: Caroline G.
"Susan made these for my family and they are incredible. Since then I have made them with popsicle sticks and also as giant cookies for Glenn's study group. They are truly amazing and make a great gift or party favor."

OREO TRUFFLES

OREO TRUFFLES

Ingredients:

1 lb. Oreo Cookies (crushed)
8 ounces of cream cheese (softened)
1 lb. Vanilla favored candy coating

Instructions:

In a large mixing bowl, combine the crushed cookies and cream cheese to form a stiff dough. Roll into 1-inch diamter balls. Place the cookie balls on a waxed paper cookie sheet and put them in the freezer for 15 minutes. When the 15 minutes is up, melt the vanilla candy coating in the microwave. Remove the tray from the freezer. One at a time put the cookie balls on the tines of a fork and dip them until covered in the melted coating. Allow the excess coating to drip off, and put each completed truffle on a waxed paper covered cookie sheet until the coating is set.

Freezing directions:

When the candy coating is set, put the truffles in a freezer bag or rigid container. Seal, label and freezer.

Serving:

Thaw truffles for a few minutes on the counter, and serve. Keep any leftovers in the refrigerator.

Source: http://www.30daygourmet.com/

Submitted by: Caroline G.
Variations: You can use peanut butter in place of the cream cheese. Try chocloate coating or chocolate chips in place of the vanilla coating.

"These are so easy to make and can be made ahead of time for a party, gifts of food etc. They are great to have on hand in the freezer for any event that arises."

DOUBLE DARE SQUARES

DOUBLE DARE SQUARES

Ingredients:

2 cups (12 ounce package) semi-sweet chocolate chips
9 cups (16 ounce package) mini. marshmallows
1/2 cup creamy or chunky peanut butter
1 cup dry-roated peanuts

Instructions:

Lightly grease a 13x9 baking pan and set aside. In a large saucepan over low heat, melt the chocolate chips and peanut butter together, stirring constantly.

Allow to cool for 5 minutes.

Gently stir in marshmallows and peanuts.

Pour mixture into prepared pan and refrigerate bars for 30 minutes, or until firm.

Then using a lightly oiled knife, cut into squares.

Preparation time is only 10 minutes.

Source: Target

Submitted by: Caroline G.
"These are so easy and fabulous for parties, gifts of food or a special treat."

CHEESEBALL

CHEESEBALL

Ingredients:

2 - 8 oz. pkgs. cream cheese
1/2 lb. sharp Cheddar cheese (2 cups shredded)
1/2 tsp. grated onion
1/2 tsp. Worcestershire sauce
1 tsp. lemon juice
1 tsp. dry mustard
1/2 tsp. paprika
1/2 tsp. seasoned salt
2-1/4 oz. can deviled ham
2 Tbsp. pimento
2 Tbsp. parsley
1/2 cup finely diced pecans (I ground them fairly fine)

Instructions:

Soften cream cheese in a small bowl, beating with electric mixer. Beat in Cheddar cheese and next 8 ingredients. Stir in parsley and pimento. Cover and refrigerate until firm enough to handle. Shape into ball and coat evenly with nuts. Wrap in plastic wrap or foil to refrigerate. This makes 3-4 cheeseballs.

Source: "I got this recipe many years ago from a friend. It is delicious and it freezes well. I make several and freeze them, then pull one out when I need an appetizer. I also give them as gifts during the holidays."

Submitted by: Amy J.

GIANT CHOCOLATE CHIP COOKIE

GIANT CHOCOLATE CHIP COOKIE

Pre-heat oven to 375 degrees

Ingredients:

1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions:

In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and nuts.
Spread in greased 14 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.

Source: allrecipes.com

Submitted by: Caroline G.
"I made this in August 2007 to recognize the first day of classes for Glenn and Liam. Glenn's second year of MBA and Liam's second year of preschool. The recipe is easy and fabulous. I used a disposable 14 inch pizza pan that I purchased in a pack of three. This recipe would be great for a gift, birthday or any celebration".