Chocoholics
This section is for all us chocolates lovers
and is dedicated to Chrissy "P" the biggest Chocoholic I know
Chocolate Turtle Cheesecake
1 (7 ounce) package of caramels ----------------- 1/4 cup vaporated milk
3/4 cup chopped pecans --------------------------- 1 (9 inch) chocolate crumb pie crust
2 (3 ounce) packages cream cheese softened ----- 1/2 cup sour cream
1 1/4 cups milk ----------------------------------- 1 (3.9 ounce) pack instant choco pudding mix
1/2 cup fudge topping
Place caramels and evaporated milk in a heavy saucepan and heat over medium-low heat, stirring continually, until smooth, about 5 minutes. stir in 1/2 cup chopped pecans and pour into pie crust. Combine cream cheese, sour cream and milk in blender and process until smooth. Add pudding mix and process for 30 seconds longer. Pour pudding mixture over caramel layer, covering evenly. Chill loosely covered until set about 15 minutes. After set drizzle fudge topping over top and sprinkle reaming pecans on top. Chill till ready to serve.
Easy Fudge
12 oz package semisweet chocolate chips -------------------- Walnuts
10 oz sweetened condensed milk
Combine chocolate chips and condensed milk in a quart size microwave bowl and cook on high, stopping to stir every minute until the chocolate is melted and smooth. Make sure chocolate does not boil over or scorch. Stir in nuts, spoon into pie plate and let cool.
Chocolate Chip Cookie Bars
1 1/4 sticks butter ---------------------------------------- 1 pound brown sugar
3 eggs ---------------------------------------------------- 2 3/4 cups self rising flour
12 oz semisweet chocolate chips -------------------------- 1 cup chopped walnuts
Butter a 9 by 13 baking dish. Cream together the butter, brown sugar and eggs, then stir in the flour (if using regular flour add 1 tbls baking powder and 1/2 tsp salt). Stir in the chocolate chips and nuts, add mixture to pan and bake 25 minute at 350. Let cool and cut into serving size bars.
Chocolate Whipped Cream
1 pint whipping cream ------------------------------------ 4 tbls unsweetened cocoa
1/2 cup confectioner sugar
Combine all and mix with hand mixer on low till peaks form.
Best if you wait till just before ready to use but can set in refrigerator till ready to use.
Chocolate Trifle
12 oz package plain chocolate icebox cookies ------------- Tai Maria liqueur or sherry
Frozen whipped topping ----------------------------------- 10 oz jar raspberry jam
Grind cookies in food processor to crumbs. Spread a layer of cookie crumbs in the bottom of a lightly buttered pie pan, sprinkle lightly with liqueur, spread a thin layer of whipped topping, dabble raspberry jam and place another thin layer of cookie crumbs on top. Repeat till pan is full. Refrigerate over night.
Chocolate Pudding Cake
1 cup self rising flour ------------------------------------ 3/4 cup sugar
1/2 cup milk -------------------------------------------- 2 tablespoons oil
1/3 cup cocoa ------------------------------------------ 1 cup chopped nuts
1 3/4 cups very hot water ------------------------------- 1 cup firmly packed brown sugar
Butter a 8 inch cake pan. Beat the flour, sugar, milk, oil and half the cocoa till smooth, pour in the nuts. Pour batter into cake pan. Mix the hot water, brown sugar and remaining cocoa and slowly pour over the batter in the pan. Bake at 350 for 45 minuets.
Best server with vanilla ice cream or whipped cream.
Easy Chocolate Pie
2 packages (4 oz each) bakers sweet chocolate ------------------------1/2 cup milk
1 package (8 oz) cream cheese ----------------------------------------2 tablespoons sugar
3 1/2 cups whip cream -------------------------------------------------1 chocolate pie crust
Melt all but 3 squares of the chocolate with the milk *DO NOT BOIL* In large bowl mix chocolate, cream cheese, sugar and rest of milk till smooth, fold in whip cream, spoon into crust and place in freezer till smooth. Melt remaining chocolate and drizzle on top. Refrigerate till ready to serve.
Overnight Angels
2 egg whites ----------------------------------------------------- 1/4 tsp cream of tartar
1/2 cup sugar ---------------------------------------------------- 1 tsp vanilla
1/4 cup cocoa
Let egg whites reach room temperature. Preheat oven to 325, on a cookie sheet place wax paper. Whip egg whites and cream of tartar until foamy, gradually add sugar and continue whipping till stiff peaks form, then fold in vanilla and cocoa. Drop with a tablespoon on wax paper and bake for 1 hour. Then turn off oven without opening door and leave over night. By morning the cookie will be crisp and dry.
The cookies will wilt and crack in humid weather so best to do on a dry day.
Cow Pies
2 cups chocolate chips --------------------------------------- 1 tbls shortening
1/2 tsp vanilla ------------------------------------------------ 1/2 cups peanuts
1/2 cup slivered almonds
In a double boiler melt chocolate chips and shooting until smooth, add vanilla and mix well. Remove from heat and add peanuts and almonds, Drop tablespoon on wax paper and refrigerate till ready to serve.
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