Recipes

Chocolate Surprise
Blend together:

1 1/2 cup plain flour
1 1/2 stick margarine
1 1/2 cup chopped nuts

Press into 9″ x 13″ pan. Bake for 15 minutes at 350 degrees. Cool

Cream together:

1 cup powdered sugar
1, 8 oz package of cream cheese

Fold in 9 oz. defrosted Cool Whip. Spread onto the cooled pastry layer.

Mix well:

1 large box of chocolate INSTANT pudding
Add 3 1/2 cups milk

Spread on top of the second layer.

Spread a 9 oz. container of defrosted Cool Whip on top of the third layer and refrigerate.

Splendid Raspberry Spinach Salad
2 Tablespoons Raspberry Vinegar
2 Tablespoons Raspberry Jam
1/3 Cup Vegetable Oil
8 Cups Spinach, rinsed, stemmed and torn into pieces.
3/4 Cup coarsely chopped Macadamia nuts or toasted almond slices
1 Cup Fresh Raspberries
3 Kiwis, peeled and sliced

Dressing: Combine vinegar and jam in blender or small bowl. Add oil in thin stream, blending well.

Toss spinach with 1/2 of the nuts, 1/2 of the raspberries, 1/2 of the kiwi’s and the dressing. Top with the remaining ingredients (nuts, raspberries and kiwis.) Serve immediately.

Cappucino Truffles
This is a microwave recipe
Ingredients

one 11 1/2-ounce package milk-chocolate pieces
6 tablespoons butter, cut into 4 pieces
3 tablespoons heavy cream
1 1/2 tablespoons instant-espresso or coffee powder
You will also need cocoa, confectioners’ sugar, or chopped nuts to roll them in.

In 2-quart glass container, cook the first 4 ingredients on High 1 to 1 1/2 minutes until almost melted; stir until smooth.
Freeze 1 hour until firm.

With hands, shape tablespoons of mixture into balls,

Roll in cocoa, confectioners’ sugar, or chopped nuts.

Refrigerate. Makes 24 truffles.

*Sweet* Heart Ice Cream

Here’s what you need:

1.Any flavor ice cream

2.Different size heart cookie cutters

3.Sweet Heart candies

4.Red food color

5.Spoon

6.Cleaned small paint brush(A new/unused one PLEASE!!!)

7.Plate

8.Small bowl

Here’s what you do:

Ask an adult for permission/help.

1.Wash your hands.

2.Scoop the ice creams out.

3.Then put it into the cookie cutters.

4.Now put it into the refrigerator for 10 minutes.

5.Take it out of the FREEZER and take off the cookie cutters.The ice cream should harden now.

6.Pour the red color food into a bowl.

7.Dip the paint brush into the bowl and write some sweet words. *Example*SWEETY,LOVE,BE MINE,KISS,even a kiss mark.

8.Put it into the FREEZER for another 10 minutes.

9.Take it out and stick some Sweet Heart candies onto it.

10.You can never miss this step… eat it!
Very Rocky Road Fudge
This is a microwave recipe
Ingredients

1 1/2 Cups sugar
2 cups miniature marshmallows
1 5-ounce can evaporated milk
1/4 cup margarine or butter
1 12-ounce package semisweet chocolate pieces
1 teaspoon vanilla extract
1 10 to 12-ounce can mixed nuts

In 2-quart glass measure, cook sugar, 1 cup marshmallows, milk, and margarine on High for four and a half to six and a half minutes until melted, stirring once during cooking. Stir; cook for another one and a half minutes.
Stir in chocolate and vanilla until smooth. Fold in nuts and remaining marshmallows.

Spread in foil-lined 8″ by 8″ baking pan.

Refrigerate until firm. Cut into 24 pieces.

“You won’t believe it’s almost fat-free” salad dressing Chocolate Pudding Cake

10 cloves garlic, skins left on
2 t. Dijon mustard (I use Trader Joe’s brand)
2 T. honey
2 T. seasoned rice vinegar
1 12-ounce carton of soft silken tofu
1/4 t. salt
coarse ground pepper, to taste
Put garlic cloves in saucepan and cover with water by a couple of inches. Bring to boil. Turn to low, cover and cook for about 20 minutes, till soft. Drain and allow to cool. Squeeze garlic out of their skins into a blender or food processor. Add remaining ingredients and blend or process till smooth. Taste and correct seasonings, if necessary.

Chocolate Pudding Cake
1 cup flour
2 t. baking powder
1/2 t. salt
2/3 cup sugar
1/2 cup milk
1 square unsweetened chocolate, grated (1 ounce)*
1/2 cup chopped nuts**
2 T. melted butter
1 t. vanilla extract
Topping

1/4 cup white sugar
1/2 cup brown sugar
3 squares (3 ounces) unsweetened chocolate, grated,
or 3 T. unsweetened cocoa powder
1/4 t. salt
1 t. vanilla
1 cup boiling water

Sift flour, baking powder, salt and sugar into bowl. Add milk, chocolate, nuts, butter, vanilla, and blend well. Pour mixture into a greased baking dish. Combine sugars, chocolate, salt and vanilla, and spread evenly over first mixture. Pour the boiling water over this but do not stir. Bake in a moderate oven, 350F, for 1 hour, until the cake that rises to the top There will be a layer of fudge sauce beneath. Can be served warm or cold, with or without cream.* I further reduce fat content by substituting 3 T. cocoa powder + 1 t. melted butter or margarine. I omit the nuts…to reduce fat and also because we prefer it without nuts, but if you’re so inclined, walnuts work with this. When I cook this in the microwave, I use an 8″ square glass or Corningware dish. If using the microwave, allow 8 to 9 minutes on high (750-watt oven, adjust for your own particular nuker), turning quarter way around halfway through the cooking time
Mother’s Cake (Makes One 9-Inch Cake)

Cake Ingredients:
1 1/2 cups Almonds; Skinned
6 oz. Semi-Sweet Chocolate; Chopped
3/4 cup Granulated Sugar
6 oz. Sweet Butter (Unsalted)
6 large Eggs; Yolks and Whites Separated
1 tsp. Fresh Lemon Juice
Icing Ingredients:
1/2 cup Heavy Cream
2 tsp. Instant Espresso or Coffee Powder
8 oz. Semi-Sweet Chocolate; Chopped
Toast almonds in a single layer on a cookie sheet in a 350-F degree oven for about 15-minutes or until the almonds are lightly colored and fragrant. Make sure to shake the pan occasionally to turn almonds while toasting.

Pre-heat oven to 375-F degrees. Spray the bottom of a 9-inch spring form pan with a non-stick cooking spray. Dust lightly with flour or very fine, dry bread crumbs. Shake out any excess and set prepared pan aside.

Warm chopped chocolate in the top of a small double boiler over warm water set at moderate heat. Cover until partially melted, then stir until smooth. Set aside to cool to room temperature. Reserve 1/2 cup sugar and place the remaining 1/4 cup sugar with the almonds in a food processor or blender and chop until nuts are fine and powdery. Set aside.

In a large mixing bowl beat the butter until soft. Add 1/4 cup of sugar and reserve the remaining 1/4 cup sugar for use later. Beat sugar and butter until thoroughly combined. Add the egg yolks, one at a time, and continue to beat until smooth. Add the melted chocolate and blend on low speed until combined. Add almonds and continue to beat mixture on a low speed setting.

In a clean bowl with clean beaters, beat the egg whites with salt and lemon juice. Start on low speed and gradually increase until the egg whites hold a soft shape. Reduce speed again and add remaining 1/4 cup sugar. Then on high speed, beat egg whites to soft peaks.

Gently fold the egg whites into the chocolate mixture about one-third at a time until blended. Pour the cake batter into the prepared spring form pan an quickly rotate to level the batter. Bake for 20-minutes at 375-F degrees, then reduce heat to 350-F degrees and continue to bake an additional 50-minutes. Remove cake from pan when cooled, after about 1-hour.

To prepare the icing, scald the heavy cream in a saucepan over medium heat until a thin skin forms on the top. Add the espresso or coffee powder and whisk to dissolve. Add the chocolate and whisk to dissolve, for about a minute or two. Remove from heat and continue to stir to finish melting the chocolate. Let icing cool for about 15-minutes, then pour over the top of the cake, starting at the center. Gently push the icing with a spatula over the sides to dribble down the cake. Top with shaved chocolate, or whipped cream just prior to serving. A fresh strawberry is an optional garnish with each served slice.

Easy Pie

1 cup sugar
1 cup flour
1 cup milk
1 stick butter, melted
1 can peaches (or any favorite fruit), drained

In a bowl, combine sugar, flour and milk. Pour mixture over
butter, stir and press into pie pan. Add peaches. Cook in
bottom of oven at 450 degrees until brown.

Mother’s Pot Roast

Ingredients:
2 1/2 to 3 pound shoulder or sirloin tip roast
1 (16 ounce) can tomato sauce
1 medium onion, cut into thin strips
2 bay leaves
3 tablespoons all-purpose flour
salt and pepper to taste
Directions:
1 Spray slow cooker with non-stick cooking spray. Place meat in pot with fat side up. Pour tomato sauce over roast. Place onion rings over all. Toss in bay leaves. Cover and cook 1 hour on high.
2 After 1 hour reduce heat to low and cook 6 to 8 more hours. Carefully lift meat out of pot and remove to a warm platter.
3 Pour drippings through strainer into medium sized saucepan and discard material in strainer. Whisk in flour to liquid. Cook, stirring constantly over medium heat until thickened. Season to taste with salt and pepper, serve alongside roast.

Mother’s Moon Cookies

Ingredients:
1 1/2 cups all-purpose flour
3/4 cup powdered sugar
1/2 teaspoon salt
1/4 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1/2 cup butter or margarine, softened
1 cup chopped nuts
Directions:
1 Sift together flour, 1/2 cup powdered sugar and salt. Stir in condensed milk, vanilla and soft butter. Blend well and fold in chopped nuts. Chill well.
2 Preheat oven to 375 degrees F (190 degrees C). Line cookie sheets with foil.
3 Roll the dough pencil thin and form in crescent shape. Arrange cookies on the cookie sheet.
4 Bake on top rack of the oven for 12 minutes until set, do not brown. Let the cookies cool on pan. While still warm roll the cookies in leftover powdered sugar.

coffee cake my kids love that ty for adding them rainny

Chocolate Chocolate Chip Cookies

1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs, beaten
1 tablespoon vanilla
1/2 cup unsweetened cocoa
2 cups chocolate chips, 2 Hershey’s chocolate bars, chopped or M&M’S
1 cup chopped walnuts (optional)

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.
For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.
For bars: Pat dough into a greased 9 inch square baking pan and bake 20 to 25 minutes. Cut into squares when cooled