Brownies (Grandma Morgan)

2 cups sugar                                                

1 cup margarine or butter                            

2 cups sifted flour                                        

4 squares melted chocolate                                    

4 eggs

¼ tsp. salt

1 tsp. vanilla

2 cups chopped nuts

Mix together and bake at 325° for 25 minutes.  Cool and frost.

Frosting:

1 cup sugar                                                           

4 TBS. milk

4 TBS. margarine

Bring the above to a boil, then boil for 30 seconds.  Remove from stove and add 1/3 cup chocolate chips.  Stir until chips are melted.  Add 1 tsp. vanilla.  Spread on brownies.

To. Die. For. Chocolate Frosted Brownies (Leisa)

Brownies:

2 sticks unsalted butter                                

½ cup cocoa                                                

2 cups sugar                                                

1 TBS. vanilla

1 ½ cups flour

½ tsp. salt

Melt butter in a sauce pan over medium heat.  Whisk in cocoa until smooth.  Pour into bowl.  Add sugar and vanilla.  Mix on medium speed until everything is mixed well.  Add eggs, one at a time, to the batter.  Add flour and salt.  Mix.  Pour into greased 9 x 13 pan, and bake at 350° for 25 minutes.  Once brownies have cooled, spread a generous amount of frosting over the top.

Frosting (The  To. Die. For. Part):

1 stick butter at room temperature               

5 TBS. whipping cream                                 

1 tsp. vanilla

3 Cups powdered sugar

1/3 Cup cocoa

Cream butter on high.   Add cream and vanilla.  Mix.  Add half the powdered sugar mix, then repeat.  (Do half at a time so that you don’t end up in a giant powdered sugar cloud around you).  Add cocoa.  Adjust consistency to your liking by adding either 1 TBS. milk at a time to desired consistency, or  ½ cup powdered sugar until you reach desired consistency.

German Chocolate Caramel Brownies (Cinda)

Brownies:

1 pkg. German Chocolate cake mix

¾ cup butter

1/3 cup evaporated milk

1 cup nuts

Caramel filling:

60 light caramels

½ cup evaporated milk

1 cup chocolate chips

Combine cake mix with butter, evaporated milk and nuts.  Place half of the mixture in a buttered pan.  Bake at 350° for 10 minutes.  Remove from oven and spread with chocolate chips and caramel mixture.  Top with remaining cake batter and return to oven for 18-20 minutes.

Chocolate Chocolate Mint Cookies (Melodie)

3 cups semi-sweet chocolate chips

1 ½ cups butter

1 cup brown sugar

1 cup granulated sugar

1 ½ tsp. salt

6 TBS. light corn syrup

3 tsp. vanilla

3 eggs

6 cups flour

3 tsp. baking soda

6 more cups of chocolate chips

(3 cups milk chocolate chips, 3 cups semi-sweet chocolate chips)

1 pkg. Andy’s mints

Melt 3 cups semi-sweet chocolate chips and set aside.  Cream butter, sugars, salt, corn syrup, and vanilla.  Beat in egg and melted chocolate.  Combine flour and baking soda.  Then add chocolate chips.  Make into 2 inch balls, then place on cookie sheet and freeze.  Pull out as many cookies as you want to eat at a time.  Bake at 300° for 20 - 25 minutes.  (Don’t overcook).   While still warm put an Andy’s mint on top.  When mint melts, spread with knife.

Chocolate Turtle Cookies (Stefanie)

1 cup all-purpose flour

1/3 cup cocoa powder

1/4 tsp. salt

8 TBS. butter, softened

2/3 cup sugar

1 large egg, separated, plus 1 egg white

2 TBS. milk

1 tsp. vanilla extract

1 cup chopped pecans, chopped fine

14 soft caramel candies

3 tablespoons heavy cream

Adjust oven rack to upper-middle and lower-middle positions and heat oven to 350°. Line 2 baking sheets with parchment paper. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until fluffy, about 2 minutes. Add egg yolk, milk, and vanilla and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Refrigerate dough until firm, at least 1 hour.

Whisk egg white(s) in another bowl until frothy. Place pecans in another bowl. One at a time, roll dough into 1-inch balls, dip in egg whites, and then roll in pecans. Place balls 2 inches apart on prepared baking sheets. Using teaspoon measure, make indentation in center of each ball. Bake until set, 10 to12 minutes, switching and rotating sheets halfway through baking.

Meanwhile, microwave caramels and cream in bowl, stirring occasionally, until smooth, 1 to 2 minutes. Once cookies are removed from oven, gently press existing indentations with teaspoon measure. Fill each with 1/2 to 1 teaspoon caramel mixture. Cool 5 minutes, then transfer to wire rack and cool completely.

No-Bake Cookies (Stefanie)

1 cube butter                                             

1 tsp. vanilla                                                

3 TBS. cocoa                                                        

2 cups sugar

½ cup milk

1 ½ cups peanut butter

3 cups oatmeal

Combine all ingredients in a pan and bring to boil and boil for 1 minute.  Take off heat and drop onto waxed paper by tablespoons.  Let cool.

Chocolate Cream Cheese Peanut Butter Bars (Alena)

Makes 36 bars

Cookie base and topping:

1 pouch Betty Crocker peanut butter cookie mix (or peanut butter cookie dough)

3 TBS. vegetable oil

1 tsp. water

1 egg

Filling:

1 ¼ cup semisweet chocolate chips

¼  cup butter or margarine

1 pkg. (8 oz.) cream cheese, softened

2/3 cup crunchy or creamy peanut butter

¾ cup powdered sugar

½ cup whipping cream

Heat oven to 350°. Spray 13 x 9 in pan. In large bowl, stir cookie base and topping ingredients until dough forms. Shape 6 (1 in) balls of dough.  Press remaining dough in pan. Bake cookies (balls) and base 10-12 min. Cool for 10 min use cookies for toppings.  Microwave chocolate chips and butter on high for 1 minute.  Stir every 30 seconds until melted and smooth.  Spread evenly over bars.  Refrigerate 30 minutes.

Beat cream cheese, peanut butter, powdered sugar and whipping cream mix until blended. Beat 2 minutes until light and fluffy.  Spread over chocolate layer.  Crush cookies over cream cheese. Refrigerate 30 minutes.

Truffles (Melodie)

1- 12 oz. bag semi-sweet chocolate chips

1- 8 oz. carton Cool Whip

2 tsp. peppermint extract

4 bottles chocolate sprinkles

Melt chocolate.  Let cool.  Fold in Cool whip (thawed and warmed to room temperature).  Add peppermint extract.  Place mixture in fridge to firm enough to make balls.  Roll in sprinkles.  Refrigerate.  May Freeze.

Rocky Road Fudge (Jannie and Grandma Morgan)

1 ½ cups small frozen marshmallows

2 ½ pkg. milk chocolate bars (16-20 oz.)

12 oz. package semi-sweet chocolate chips

1 cup butter

4 cups sugar

1-12 oz. can of evaporated milk

13 oz. marshmallow cream

2 tsp. vanilla

Walnuts (optional)

Put milk chocolate, chocolate chips, butter, and marshmallow cream in a big bowl. 

In a LARGE pan bring sugar and evaporated milk to a boil.  Stir constantly and simmer for 7 minutes.  Pour over ingredients and stir by hand until smooth.  Add vanilla and frozen marshmallow.  Makes a 9x13 and 8x8.

Chocolate Frosting (Grandma Morgan)

3 TBS. baking cocoa

3 TBS. butter or margarine

3 TBS. water

1 lb. powdered sugar

1 tsp. vanilla

Mix until melted and thick.  Cool.  Add powdered sugar and vanilla until frosting is a good consistency. 

Chocolate Swirl Icing (Melodie)

Caramel:

1 cup brown sugar                              

8 tsp. corn starch                                    

¾ cup water

1 egg yolk

3 TBS. butter     

White marshmallow frosting:

1 egg white

1/8 cup sugar

½ cup Karo syrup

½ tsp. vanilla

For Swirl:

2 squares Baker’s sweetened chocolate (or ¼ cup melted semi-sweet choc. chips)

Beat egg until white stiff.  Add sugar slowly, and beat well after each addition.  Add Karo syrup.  Beat until stiff.  Add ½ tsp. vanilla.  Melt 2 squares of Baker’s sweetened chocolate.  Put caramel on cake, then put white icing on.  Pour melted chocolate over cake and swirl with fork.        

German Chocolate Frosting (Stefanie)

1 cup evaporated milk

1 cup sugar

3 beaten egg yolks

1/2 cup butter

1 tsp. vanilla

1 1/3 cup Baker's Angel Flake Coconut

1 cup chopped pecans (roasted)

Directions:

Mix evaporated milk, sugar, beaten egg yolks, butter, and vanilla on a stove set on medium heat for 12 minutes.  Add coconut and roasted pecans!  Cool frosting until it is firm and easy to spread.  Put on your favorite chocolate cake or brownies!  (Sam’s Chocolate crazy cake base is really yummy with this on top!

Better than Sex Cake (Stefanie)

Chocolate cake Mix

1 can sweetened condensed milk

1 jar caramel ice cream topping

1 tub cool whip

3 English toffee bars, broken to bits

Bake cake according to directions on box.  While the cake is hot, poke holes into it and pour milk and caramel over it.  Let cake cool and frost with cool whip.  Sprinkle with broken candy pieces.

Chocolate Cake (Grandma Morgan)

1 cooked chocolate cake (un-frosted)

Cool Whip

Hot Fudge

Cut cake into serving pieces.  Before serving—cut each piece of cake horizontally in half.  Sandwich cool whip between the 2 halves of chocolate cake.  Pour hot fudge sauce on cake, then top with more cool whip.  Yum Yum.

Chocolate Chocolate Chip Bundt Cake (Stefanie)

1 chocolate cake mix

1 small box chocolate pudding

1 bag chocolate chips

4 eggs

1 cup sour cream

¾ cup water

½ cup oil

Mix all ingredients except chips with beater.  Stir in chips.  Pour into well greased bundt pan.  Bake at 375° for about 50 minutes.

Chocolate Crazy Cake (Sam)

3 cups flour                                                                    

2 tsp. soda                                                   

1/3 cup cocoa                                                    

2/3 cup salad oil                                          

1 tsp. vanilla

2 cups sugar  

1 tsp. salt

2 TBS. vinegar 

2 cups cold water

Mix together.  Pour into greased cake pan, 9x13. 

Topping:

½ cup nuts (optional)

½ cup brown sugar

½ cup coconut

½ cup chocolate chips

Mix together and sprinkle over top of uncooked cake.  Bake at 350° for 35-40 minutes.  Can cut recipe in half and pour into 9x9x2 pan.

Magleby’s Chocolate Cake (Jannie)

1 cup butter                                                                      

1 cup water                                                 

¼ cup cocoa                                               

2 cups flour                              

2 cups sugar

½ tsp. salt

2 eggs slightly beaten

1 tsp. baking soda

½ cup sour cream

1 tsp. vanilla

Bring butter, water and cocoa to boil.  In separate bowl stir together flour, sugar and salt.  Pour liquids over dry ingredients.  Gently mix and then add eggs, baking soda, sour cream and vanilla.  The secret is mix as little as possible.  Bake 325°for 35-40 minutes.

Frosting:

½ stick butter                                    

3 TBS. Milk

1 TBS. Cocoa

2 cups powdered sugar

2 drops almond extract

¼ tsp. vinegar

Bring butter, milk and cocoa to a boil.  Boil over medium heat then pour over powdered sugar, almond extract and vinegar.  Mix and Frost!

Chocolate Zucchini Cake (Melodie)

2 ½ cups flour                                              

½ cup cocoa                                                

2 ½ tsp. baking powder                                

1 ½ tsp. baking soda                                  

1 tsp. salt                                                     

1 tsp. cinnamon                                           

¾ cup soft butter

2 cups sugar

3 eggs

2 tsp. vanilla

2 tsp. grated orange peel

2 cups coarsely shredded zucchini

½ cup milk

1 cup chopped walnuts or pecans (opt.)

Glaze ingredients- Mix together.  Beat until smooth.

2 cups powdered sugar                       

3 TBS. milk

1 tsp. vanilla

Cake: Preheat oven to 350°.  Combine the flour, cocoa, baking powder, soda, salt, and cinnamon; set aside.  With a mixer, beat together the butter and the sugar until smooth.  Add eggs to the butter and sugar mixture one at a time beating after each addition.  With a spoon,  stir in vanilla, orange peel and zucchini.  Alternately stir the dry ingredients and the milk into the zucchini mixture, including the nuts last.  Pour the batter into a greased and flour-dusted 10-inch tube pan or Bundt pan.  Bake for about 50 minutes (test at 45), or until a wooden toothpick inserted in the center comes out clean.  Cool in pan 15 minutes.  Turn on wire rack to cool thoroughly.  Drizzle glaze over cake.

Chocolate Yummy Dessert (Melodie)

1 Devil’s Food Cake mix BAKED as directed

2 small packages chocolate instant pudding 

3 cups cold milk

1 16 oz. tub of Cool Whip

1/2 cup Hershey’s chocolate syrup

4 Heath Bars

Make pudding using milk.  Add 1/2 of the Cool Whip to pudding.  Break cake into chunks.  Make a layer cake chunks, pudding, Heath Bars, chocolate syrup, then repeat.  Top with remaining Cool Whip.

Chocolate Mousse (Melodie)

6 oz. semi-sweet chocolate

3 eggs separated

1 to 2 TBS. sugar

3/4 cup heavy cream whipped or 8 oz. Cool Whip

Melt chocolate slowly in microwave stirring often.  Lightly beat egg yolks and blend them into the chocolate.  In separate bowl beat egg whites to a soft peak.  Add sugar and beat again to form stiff peaks.  Mix 1/3 of the whites into chocolate mixture and then fold the chocolate into remaining beaten whites.  Add whipped cream or cool whip folding in gently.  Chill thoroughly.