Good morning and welcome to your Sunday edition of A to Z Recipes
Newsletter. Hopefully more of you will be able to view the issues online as a result of the notification method. Where there's a will, there's a way!
The current Monthly Theme topic is Easy Does It. I've not had the response I'd hoped for, but I'll chalk that off to the delivery problems we've experienced.
Easy Does It is a topic just about everyone can join in, as we all have our easy to prepare recipes that never seem to fail us. That is what we're looking for this month. Maybe you'll be able to visit the
Monthly Theme section and read more about it. You'll find the email addy for sending in your recipes there, too. Thanks!
I am glad you decided to visit today. If you're a chocolate lover, you'll be so glad you did, too. We will be sharing a few recipes and other goodies, all featuring chocolate. Today's issue began as a little email from
Lisa H. in Belmont, North Carolina, then evolved into an entire issue. I would like to thank Lisa for all her help. She is such a dear and a frequent participant in
A to Z Recipes Newsletters. There is something today for every chocolate lover; we even have reduced calorie and recipes for two. Here is the list of folks whose great submissions made this issue possible:
Lisa H., Belmont, NC
Marilyn, Canton, OH
Pam, OH
Patti, Charlevoix, MI
Mary S., Nashville, TN
Treva, Knoxville, TN
Aafrin, Pune, India
Barbara, Chula Vista, CA
Jean, Syracuse, NY
Larry Holmes, Toronto, Canada
Beverley, Montreal, Canada
Donna, Elkhorn, WI
Luanne, FL
Johnny, LA
We'll see you here again on Wednesday, God willing.
PS: As you may be aware, there are certain expenses associated with publishing this newsletter and maintaining a web site with searchable recipes. Two of the biggest expenditures are in October and April, when I have renewal fees come due. If you would like to help defray some of my expenses incurred in publishing this free newsletter and web site, you can follow directions in the Reader Support section of this and every issue. Your help is greatly appreciated.
Reminder:
We're getting into the serious mode with our planned A to Z Recipes get-together: "Great Northern Escape". We'll meet in Frankenmuth, Michigan, October 12 - 16. What a ball! There's a day trip to Mississauga, Toronto, Canada as well as the chance to see Niagara Falls. Please contact me if you are interested in taking it all in, or just joining us for our big lunch on Saturday the 13th in Frankenmuth or Sunday the 14th in Toronto. Use this handy link
for more information: Great Northern Escape.
I hope to see you there!
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Food For Thought
Chocolate is cheaper than therapy and you don't need an appointment.
~Unknown
Ramblings
Health Benefits Of Chocolate by Laura Fleenor
If you are a chocolate lover, you are going to love hearing about this. It is a little known fact that chocolate can be beneficial to your health. This article will help give some insight on why chocolate is beneficial to your health. Eating chocolate can actually be heart healthy.
Chocolate contains flavonoids, that are great for your heart. What are flavonoids you ask? Flavonoids are found in many foods and beverages. Flavonoids are found in cranberries, apples, peanuts, red wine, tea, onions, and most importantly, chocolate just to name a few. Flavonoids act as antioxidants to our bodies. The definition that American Heritage Dictionary gives for flavonoid is any of a large group of water-soluble plant pigments, including the anthocyanins, that are beneficial to health.
Flavonoids repair damage and protect from environmental toxins. Antioxidants help our bodies resist damage by “free radicals”, formed by such things as breathing, or environmental things such as cigarette smoke. If our bodies do not have enough antioxidants, those “free radicals” can damage our bodies causing a rise in LDL cholesterol oxidation and the forming of plaque on the walls of your arteries. Flavanoids also help to reduce platelet activation and may affect the relaxation of blood vessels.
When you are ready for some chocolate, here are some more things to consider. Dark chocolate is much higher in flavonoids than that of milk chocolate. Milk chocolate tends to be processed much more than dark chocolates, and in this process, flavonoids are lost. So if you are going to eat chocolate for the health benefits, it would be wise to eat the dark chocolates.
So now that you have this information, you are probably thinking “What about all the fat contained in chocolate?”. Chocolate is not nearly as bad as people once thought, when you are talking about its fat. Keep in mind we are not talking about a chocolate bar that contains caramel, nuts, etc inside them, because these are not healthy. Most of the calories found in a candy bar, come from all the other things that are added to them, not the actual chocolate.
My suggestions on chocolate eating is to get some Dove brand dark chocolates (the small snack size chocolates), and eat about 3 to 4 of them a day. The best part about this is that there is no need for you to feel bad about it.
Click if you have a submission for the Ramblings
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Did You Know?
The History of Chocolate
Shared by Lisa H., Belmont, NC
The Olmecs, the oldest known civilization of the Americas, were the first users of cacao. Cacao is, of course, used for making chocolate, a word said to derive from the Mayan "xocolatl."
Hernando Cortez was the first European to note chocolate when he visited the court of Emperor Montezuma of Mexico in 1519.
The first chocolate house in Europe was reputedly opened in London in 1657 by a Frenchman. In the early 19th century, after the introduction of cocao powder in 1828, the English developed solid eating choclate.
The first chocolate box was introduced by Richard Cadbury in 1868, when he decorated a candy box with a painting of his young daughter holding a kitten in her arms. Cadbury also introduced the first Valentine's Day candy box.
In 1875, after experimenting for 8 years, Daniel Peter of Switzerland added milk to chocolate to create today's familiar chocolate. His then sold his creation to his neighbour, Henri Nestle.
The 17th century French Cardinal Mazarin never traveled without his personal chocolate maker. King Louis XIV of France established in his court the position of "Royal Chocolate Maker to the King."
The chocolate chip cookie was invented by Ruth Wakefield in 1933. M&M sweets were launched in military ration packs in 1940.
In 1973, Swedish confectionery salesman Roland Ohisson was buried in a coffin made entirely of chocolate.
Chocolate is the number one foodstuff flavour in the world, beating vanilla and banana by 3-to-1. The pleasant feeling of eating chocolate is caused by a chemical called anadamide, a neurotransmitter which also is produced naturally in the brain.
How to Make Buckeyes
~Submitted by Marilyn, Canton, OH
Buckeyes are fun little candies. They are made with a simple, fudge-like peanut butter center and dipped in chocolate. The top of the peanut butter ball is left uncovered making it look like a buckeye.
(A buckeye is a tree that forms a little round fruit with nut like seeds.)
1 cup peanut butter*
1/4 cup butter
1 1/2 cups powdered sugar
6 ounces of dark chocolate wafers or other coating chocolate
Mix the peanut butter, butter, and sugar together adding more powdered sugar if necessary to reach the desired consistency. Form little round balls the size of a large marble. Refrigerate the balls until firm. Melt the chocolate. Dip the peanut butter balls in the chocolate using toothpicks as skewers to hold the balls. Cover all but the top portion of the balls. Set aside until the chocolate sets. Store leftover buckeyes in the refrigerator.
*Note: This recipe is made with 100% peanut butter, the kind that needs to be refrigerated after opening. If you use shelf stable peanut butter, the buckeyes may not need to be refrigerated. I prefer the 100% peanut butter.
Click if you have a submission for the Did You Know?
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
What are we looking for in a recipe more often than anything else? For most of us, it is something easy and delicious to serve our family. So, in this Monthly Theme we will focus on recipes that not only please the palate, but are easy to prepare. Many readers are hesitant to send in recipes because, let's face it, we've got some pretty good cooks in our a2z family. Experienced cooks can whip up a gourmet meal in the blink of an eye. For others, we either do not know how to prepare elaborate meals, or don't have the time to do it. We are looking for something easier but still delicious. For all of you who have a recipe that unfailingly works every time but is easy to prepare, now's your time to shine by submitting yours for publication. I know our seasoned cooks will have plenty of recipes to share, as well. I love a simple recipe that makes me say "Duh! Why didn't I think of that?!?!" So, how about it? Easy does it!
Won't you join in the fun by sharing your own recipes for Easy Does It? Since we've shared many recipes, make sure you only send in recipes that you've not submitted before, okay? It's always nice if the recipes you share are those tried and true (TNT) but sometimes it is good to share a recipe or two that you plan to prepare! I have tons of recipes and could not possibly prepare them all, but each I share is something I would enjoy preparing and serving my family and friends. I hope you will maintain that for yourself when you share your favorite Easy Does It recipes with us.
Note:There are still some readers who routinely send in an email that says "do this... do that" and call it a recipe submission. I have graciously put it all in recipe format and made you a hero. PLEASE provide a recipe, i.e.: Title, Ingredients, Procedure, along with your name and location. You'll be an even bigger hero in my eyes! Please share your favorite recipes in this month's theme topic of Easy Does It. We will collect them the remainder of this month and post them on the first Sunday of October. Please understand that we do not wish to infringe on copyrighted material; if your source states it is copyrighted then do not send it. Make sure to view the rules section to ensure your submissions are acceptable.
Please use this email link to submit a recipe for theme recipes: Easy Does It
A to Z Recipes continues with its popular Theme Issues. We will share theme recipes and post them on the first (or second) Sunday of each month. Send your recipes no later than the last day of each month to have them posted in the next monthly theme issue. You may send in your favorite theme recipes in ONE email. If the number of recipes submitted by readers exceeds those needed in the issue, the publisher will post as many from every submitter as possible and save the remaining recipes for the following Sundays of that month. The rules for recipe submissions for the monthly theme issues are the same as ALL recipes submitted for posting.
The rules for posting items in A to Z Recipes newsletters are:
As a service to your fellow readers, please send only items that are in a form that others could easily copy and save for their own use. Items that would require a lot of editing or cleaning up (ALL caps or NO caps) or recipes that use non-standard measurements should not be submitted. Recipes MUST include a title, list of ingredients, and directions for preparation. Items for posting without a name and location of sender may NOT be posted or posted without any credit given. Many web sites prohibit distribution of their materials without a web link. If you wish to submit an item from another web site, be sure that web site allows it. If so, you must include the web site address (the URL - in other words - cut and paste the address shown in your web browser when you viewed the item on that web site). It is unreasonable to expect a2z to research and verify your sources. There will be NO recipes posted that are copyrighted or from other recipe-zines. A to Z Recipes protects the privacy of its readers and does NOT publish email addresses. There will be no exceptions.
Please use this email link for only regular recipes: A to Z Recipes Inbox.
Please use this email link for only theme recipes: Easy Does It.
Please use this email link for all other items for posting: A to Z Recipes.
This mixer is great! I got my order in and couldn't wait to try it. WOW! You have GOT to try it for yourself! The flavor and convenience are top shelf!
~Maggie~
Zilch, a delicious sugar free Margarita mixer is giving A to Z Recipes readers an exclusive 10% discount on all orders. Zilch is ideal for low calorie d-i-e-t programs, low carb lifestyles, and diabetic d-i-e-t-s. The mix is packaged in easy to take along, single serve packets for enjoyment at home, in restaurants, or anywhere you go. Use coupon code “AtoZ” to take advantage of this special offer. Visit Zilch at
www.zilchmixers.com.
F-R-E-E SHIPPING ON ALL ORDERS !
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Here are our September Birthday Babies:
1st Cindy W. in New Hampshire
1st Barbara B. in Refugio, Texas
1st Janet P. in Jacksonville, Florida
3rd Patricia W. in Anahuac, Texas
3rd Steve in Virginia
6th Lois in Valrico, Florida
7th Sandy in Snohomish, Washington
7th Dawn H. in Knoxville, Iowa
7th Linda P., in Durham, Ontario, Canada
7th Anna L. in Galveston, Texas (mother to Maggie)
8th Theresa C. in Pennsylvania
8th Wilma S. in Golden, Colorado
8th Gina H. in Independence, Missouri
10th Carrol G. in Scandia, Kansas
10th Laurie G. in Prairieville, Louisiana
14th Jackie N. in Columbus, Ohio
14th Elvera in Fairbury, Nebraska
15th William (Uncle Bill) A. in Burnaby, B.C. Canada
15th Sandra P. in Phoenix, Arizona
16th Marie in Fleming Island, Florida
17th Judy P. in San Jose, California
18th Rita K. in Niceville, Florida
18th Jessica Tracy in New Zealand (granddaughter to Robyn B. in Auckland)
19th Loretta A. in Virgie, Kentucky
19th Jill R. in Masury, Ohio
20th Patti in Charlevoix, Michigan
21st Gordon M. in Cape Ray, Newfoundland
21st TommyJohn in Virginia Beach, Virginia
22nd Joanna H. (daughter to Maggie) in Texas City, Texas
23rd Dustin in New Johnsonville, Tennessee
24th Nina S. in Chicago, Illinois
25th Marlene D. in Copemish, Michigan
25th Carmi in Lake of the Woods, Virginia
26th Jami L. in Keokuk, Iowa
27th Gail D. in Des Plaines, Illinois
27th Cameron (son to Lisa) in Belmont, North Carolina
27th Millie in Isle of Palms, South Carolina
29th Melissa in Murray, Kentucky
29th Margie in North Carolina
30th Jan in Bakersfield, California
Only birthdays shared using the appropriate link and basic information will be considered.
Crazy Corner
CHOCOLATE HUMOR
Shared by Lisa H., Belmont, NC
Chocolate is derived from cocoa beans. Beans are a vegetable. Sugar is derived from either sugar cane or sugar beets. Both are plants which places them in the vegetable category, too. Thus we can only conclude that chocolate is a vegetable. To go one step further, chocolate candy bars also contain milk, which is dairy. So candy bars are a health food. Chocolate covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you like.
If you have melted chocolate all over your hands, you're eating it too slowly.
Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite, and you'll eat less.
If I eat equal amounts of dark chocolate and white chocolate, is that a balanced meal? Don't they actually counteract each other?
Chocolate has many preservatives. Preservatives make you look younger.
Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.
A nice box of chocolates can provide your total daily intake of calories from one convenient source. Now, isn't that handy?
If not for chocolate there would be no need for control top pantyhose. An entire garment industry would be devastated. You can't let that happen, can you?
Remember: "stressed" spelled backwards is "desserts."
In the cookie of life...friends are the chocolate chips.
Chocolate covered raisins, cherries, orange slices and strawberries all count as fruit, so eat as many as you want.
Problem: How to get two pounds of chocolate home from the store in hot car.
Solution: Eat it in the parking lot.
If you can't eat all your chocolate, it will keep in the freezer. But if you can't eat all your chocolate, it may be a sign of a deeper problem.
If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights and they will jump out of the chocolate to protect themselves.
Money talks. Chocolate sings.
Q.: Why is there no such organization as Chocoholics Anonymous?
A.: Because no one wants to quit!
Chocolate
Shared by Pam, OH
A good piece of chocolate has about 200 calories. As I enjoy Two servings per night, and a few more on weekends, I consume 3,500 calories of chocolate in a week, which equals one pound of weight per week.
Therefore...In the last 3 1/2 years, I have had a chocolate caloric intake of about 180 pounds. I weigh only 160 pounds, so without chocolate, I would have wasted away to nothing about three months ago!
I owe my life to chocolate.
Click if you have a submission for the Crazy Corner
section of A to Z Newsletters. Make sure to include your name and location for posting. Thanks!
This is a new section to be added to the web site where we will collect recipes from your region. Your recipes will be gathered and posted to the
A to Z Recipes web site. As time allows, I will post them here, too. It is my hope that each of you will send in a recipe to share that emphasizes what is served in your particular city, state, country, etc. The goal here is building a collection of recipes that reflects the foods our readers from all over the world enjoy. It will hopefully become a data base for people everywhere to share. I hope you will participate! Please use this email link to submit a recipe for Regional Recipes: Regional Recipes. It will ensure that your recipes are posted here and added to the web site for permanent display. Thanks!
FRANKENMUTH, MICHIGAN
Prelude to the Great Northern Escape, Chapter Three
~Submitted by Patti, Charlevoix, MI
Thank goodness the group will not be leaving Frankenmuth without a stop at
Bronner's Christmas Wonderland. This is positively a must see.
Open 361 days of the year and billed as the world's largest Christ store, Bronner's features over 50,000 trims and gifts, including ornaments and lights, artificial Christmas trees, Nativity scenes, and collectibles.
A2Zers will be able to find food ornaments to treasure for years, or love ornaments for that special someone. There are ornaments to celebrate ones heritage, animal ornaments, ornaments for almost any hobby or occupation.
The awe and wonder will not be complete without a visit to the Silent Night Christmas Chapel which is open daily for viewing and meditation. Every evening a 1/2 mile long Christmas Lane glistens with thousands of twinkling lights.
Founded in 1945, Christ's birth is celebrated year round - Bronners motto is "Enjoy
CHRISTmas, It's HIS birthday. Enjoy Life, It's HIS way."
Santa's Thumbprints
1979
1 cup shortening
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 tsp vanilla
1/2 tsp almond extract
2 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 cups oats
1 pkg - 6oz - semi sweet chocolate pieces
Pecan halves
Preheat oven to 375 deg.
Cream shortening in a large bowl; gradually add sugars and beat until fluffy. Add egg, vanilla, and almond extract. Sift together flour, baking soda, and salt; stir into creamed mixture. Blend in oats.
Shape dough into small balls and place on ungreased cookie sheets. Make a hollow in each ball. Bake 10-12 minutes.
In top part of double boiler, melt chocolate over hot, not boiling, water. Spoon melted chocolate into center of each cookie. Top with pecan half. Chill until chocolate is firm.
Makes 4 dozen cookies.
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Recipe Favorites
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***Fourth Layer:***
remaining cool whip from container
***Fifth Layer:***
1 Heath candy bar
chopped nuts (optional)
Directions:
First Layer:
1 pkg. chocolate-chip refrigerated cookie dough (in roll) sliced and placed in bottom of 9x13 baking pan.
Bake at 350 degrees for 15 minutes. Cool.
Second Layer: Beat together and spread on first layer
Third Layer: Beat together and let stand until set. (about 3 mins) Spread over 2nd layer.
Fourth Layer: Spread remaining Cool Whip from 2nd layer over the 3rd layer.
Fifth Layer: Shave Heath candy bar over top; chopped nuts optional.
Serves 10
DECADENT CHOCOLATE CAKE WITH RASPBERRY SAUCE
~Submitted by Mary S., Nashville, TN
1 cup semisweet chocolate chips
1/2 cup margarine or butter
1/2 cup all-purpose flour OR
1/2 cup cake flour
4 eggs -- separated
1/2 cup sugar
1/2 cup semisweet chocolate chips
2 tablespoons margarine or butter
2 tablespoons corn syrup Raspberry Sauce -- (recipe follows)
RASPBERRY SAUCE
1 (10 ounce) package frozen raspberries -- thawed, drained and juice reserved
1/4 cup sugar
2 tablespoons cornstarch
1 tablespoon orange- or raspberry-flavored liqueur, if desired (1 to 2 tablespoons)
Heat oven to 325º. Grease springform pan, 8 × 2 1/2 inches, or round pan, 9 × 1 1/2 inches. Heat 1 cup chocolate chips and 1/2 cup margarine in 2-quart heavy saucepan over medium heat until chocolate chips are melted; cool 5 minutes. Stir in flour until smooth. Stir in egg yolks until well blended.
Beat egg whites in large bowl on high speed until foamy. Beat in sugar, 1 tablespoon at a time, until soft peaks form. Fold chocolate mixture into egg whites. Spread in pan.
Bake springform 35 to 40 minutes, round 30 to 35 minutes (top will appear dry and cracked) or until toothpick inserted in center comes out clean; cool 10 minutes.
Run knife along side of cake to loosen; remove side of springform pan. Invert cake onto wire rack; remove bottom of springform pan and cool cake completely. Place on serving plate.
Heat 1/2 cup chocolate chips, 2 tablespoons margarine and the corn syrup over medium heat until chocolate chips are melted. Spread over top of cake, allowing some to drizzle down side. Serve with Raspberry Sauce. Garnish with fresh raspberries and sweetened whipped cream, if desired.
RASPBERRY SAUCE:
Add enough water to reserved juice to measure 1 cup. Mix sugar and cornstarch in 1-quart saucepan. Stir in juice and raspberries. Heat to boiling over medium heat. Boil and stir 1 minute; strain. Stir in liqueur.
CHOCOLATE COBBLER
~Submitted by Treva, Knoxville, TN
6 Tbsp. Margarine
1 cup Self-Rising Flour
3/4 cup Sugar
1 & 1/2 Tbsp. Cocoa
1/2 cup Milk
1 tsp. Vanilla
1 cup Sugar
1/4 cup Cocoa
1 & 1/2 cup Boiling Water
Preheat oven to 350 degrees.
Melt margarine in 13 x 9 inch pan in oven.
Mix together flour, 3/4 cup sugar, 1 & 1/2 Tbsp. cocoa, milk, and vanilla. Spoon batter over melted margarine. DO NOT mix margarine into batter.
Mix together 1 cup sugar and 1/4 cup cocoa.
Sprinkle over batter. Pour boiling water on top.
DO NOT mix water into batter. Bake for 30 minutes.
CHOCOLATE BROWNIE TORTE WITH WHITE
CHOCOLATE MOUSSE AND CARAMELIZED BANANAS
~Submitted by Aafrin, Pune, India
Begin making this one day before serving.
Brownie
Nonstick vegetable oil spray
1/4 cup (1/2 stick) butter
2 ounces unsweetened chocolate, chopped
1 ounce bittersweet (not unsweetened) or semisweet chocolate, chopped
2 large eggs
3/4 cup sugar
2 teaspoons vanilla extract
1/2 cup cake flour
Mousse
12 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
1 1/2 cups chilled whipping cream
3 large egg whites
Caramelized bananas
Nonstick vegetable oil spray
4 firm but ripe bananas, peeled, cut diagonally into 1/2-inch-thick rounds
1/4 cup sugar
2 teaspoons fresh lemon juice
To serve:
Bittersweet Chocolate Sauce
For brownie:
Preheat oven to 350°F. Spray 9-inch-diameter springform pan with 2 3/4-inch-high sides with nonstick spray. Dust pan with flour. Stir butter and both chocolates in heavy small saucepan over low heat until melted and smooth. Cool to room temperature.
Using electric mixer, beat eggs and sugar in large bowl until thick, about 5 minutes. Beat in vanilla. Stir in chocolate mixture. Sift flour over and fold in. Transfer batter to prepared pan. Bake until tester inserted into center of brownie comes out with dry crumbs attached, about 18 minutes. Cool completely in pan on rack.
For mousse:
Stir white chocolate and 3/4 cup cream in heavy medium saucepan over low heat just until white chocolate is melted. Cool completely.
Beat remaining 3/4-cup cream in another large bowl until peaks form. Using clean dry beaters, beat egg whites in medium bowl until stiff but not dry. Gently fold whites, then whipped cream, into white chocolate mixture. Spoon mousse atop brownie in pan; smooth top. Cover torte and refrigerate overnight.
For caramelized bananas:
Preheat broiler. Line heavy large baking sheet with foil. Spray foil with nonstick spray. Toss banana slices with sugar and lemon juice in large bowl to coat; arrange in single layer on prepared baking sheet. Broil until bananas begin to caramelize, about 3 minutes. Cool completely.
Release pan sides from torte. Transfer torte to platter. Top with caramelized bananas. Serve with chocolate sauce.
2 1/2 c Flour
1/2 ts Baking soda
1/4 ts Salt
1 ts Grated orange peel
1 c Sugar
1/2 c Light brown sugar, packed
1 c Butter, softened
2 lg Eggs
1 ts Orange extract
1 1/2 c Semisweet chocolate bar Coarsely chopped (8 oz)
Preheat oven to 300*F. In a medium bowl combine flour, soda, salt and orange peel. Mix well and set aside. In a large bowl blend sugars with electric mixer at medium speed. Add butter and beat to form a grainy paste, scraping sides of bowl as needed. Add eggs and orange extract, and beat at medium speed until light and fluffy. Add the flour mixture and chopped chocolate. Blend on low speed just until mixed. Drop by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 22-24 minutes until cookies are slightly brown along the edges. Transfer cookies immediately to a cool surface.
CHOCOLATE TURTLE COOKIES
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
SOAK pecans in water for 5 minutes. Arrange 5 pecans on ungreased baking sheets (1 for head, 4 for legs), leaving about a 1-inch circle in center.
SHAPE slightly rounded tablespoons of cookie dough into balls; place over circle onto pecans.
REPEAT with remaining pecans and dough, placing turtles two inches apart on baking sheets.
BAKE for 11 to 13 minutes or until edges are crisp. Cool on baking sheets on wire racks for 1 minute; remove to wire racks to cool completely.
MICROWAVE caramels and milk in medium microwave-safe bowl on HIGH (100%) power for 1 1/2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Drizzle over turtles.
NOTE: Or dough from one batch Original NESTLÉ® TOLL HOUSE® Chocolate Chip Cookies (NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels 6-ounce package recipe) may be used.
FROZEN CHOCOLATE SOUFFLÉS
~Submitted by Treva, Knoxville, TN
Prep Time: 10 min
Total Time: 5 hr 10 min
Makes: 8 servings, one "soufflé" each
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in whipped topping. SPOON 2 Tbsp. of the chopped cookies into each of eight 8- to 9-oz. paper drinking cups. Cover evenly with half of the pudding mixture. Repeat layers. Cover with foil. FREEZE 5 hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Peel away paper to unmold onto dessert plates. Top each with a cherry. Store leftovers in freezer.
Healthy Living Save 80 calories per serving by preparing as directed with fat-free milk, JELL-0 Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling, COOL WHIP LITE Whipped Topping and Reduced Fat OREO Chocolate Sandwich Cookies.
Variation; Prepare as directed, using JELL-O Vanilla Flavor Instant Pudding & Pie Filling and CHIPS AHOY! Real Chocolate Chip Cookies.
1 cup softened butter
2/3 cup icing sugar
1/2 teaspoon vanilla
1 3/4 cup all-purpose flour
1/4 cup cornstarch
2/3 cup chocolate chips
1/2 cup coarsely chopped macadamia nuts or pecans
In large bowl, with electric mixer, cream butter and sugar until light and fluffy. Beat in vanilla. In medium bowl, mix together flour and cornstarch; stir into creamed mixture.
Stir in chocolate chips and nuts. Form into rounds of about 2 tablespoons, 1 tablespoons for small; flatten into 1/2-inch thickness. Bake in 350-degree oven 12 to 15 minutes, until lightly browned. Store in plastic container or cookie tin.
Makes about 18 medium cookies or 35 smaller.
Per medium cookie: 230 calories; 2.2 g protein; 15.8 g fat; 20.5 g carbs; 1 g fiber
RED VELVET CHEESECAKE
~Submitted by Beverley, Montreal, Canada
1 1/2 cups chocolate graham cracker crumbs
1/4 cup butter, melted
1 tablespoon granulated sugar
3 (8-oz.) pkgs. cream cheese, softened
1 1/2 cup granulated sugar
4 large eggs, lightly beaten
3 tablespoons unsweetened cocoa
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon white vinegar
2 (1-oz.) bottles red food coloring
1 (3-oz.) pkg. cream cheese, softened
1/4 cup butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
Garnish: fresh mint sprigs
Stir together graham cracker crumbs, melted butter and 1 tablespoon granulated sugar; press mixture into bottom of a 9-inch springform pan.
Beat 3 (8-oz.) packages cream cheese and 1½ cups granulated sugar at medium-low speed with an electric mixer 1 minute. Add eggs and next 6 ingredients, mixing on low speed just until fully combined. Pour batter into prepared crust.
Bake at 325º for 10 minutes; reduce heat to 300º, and bake 1 hour and 15 minutes or until center is firm. Run a knife along outer edge of cheesecake. Turn oven off. Let cheesecake stand in oven 30 minutes. Remove cheesecake from oven; cool in pan on a wire rack 30 minutes. Cover and chill 8 hours.
Beat 1 (3-oz.) package cream cheese and ¼ cup butter at medium speed until smooth; gradually add powdered sugar and 1 teaspoon vanilla, beating until smooth. Spread evenly over top of cheesecake. Remove sides of springform pan. Garnish, if desired.
1 box Duncan Hines Devils Food Cake Mix
2 eggs
1/2 cup Crisco oil
1 6oz package semi sweet chocolate chips
1/2 cup chopped nuts (optional)
1 tablespoon water
Mix all ingredients together. Roll into 1 inch balls, roll in powdered sugar. Bake 7 - 10
minutes at 350. Simple and delicious!!
A LITTLE BIT OF EVERYTHING COOKIE
~Submitted by Donna, Elkhorn, WI
1 cup of butter
2 eggs
3/4 cup dark brown sugar
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
12 cup pecans, broken up
1/2 cup walnuts, broken up
1/2 cup macadamia nuts, whole
1/2 cup mini-chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup white chocolate chips
1/2 cup Heath toffee bits
Cream the butter, sugar and eggs. Add flour, 1/2 cup at a time, adding the salt and soda in between additions of flour. Stir in the remaining ingredients. Bake 375 for 8/10 minutes. Remove after one minute to wire rack.
MOCHA AU LAIT MIX
~Submitted by Lisa H., Belmont, NC
This mix is a wonderful gift to package up and give at anytime during the year.
Ingredients:
1 1/2 cups dry milk powder
1/2 cup instant coffee granules
1/3 cup brown sugar
2/3 cup miniature semisweet chocolate chips *
Directions:
In a medium bowl, combine milk powder, instant coffee, brown sugar and mini chocolate chips. Mix well and store in an airtight container.
Instructions per serving: In a blender, combine 2/3 cup boiling water with 1/4 cup mix. Blend until frothy and serve in a mug.
*M & M's can be substituted for chocolate chips*
Also can add additional sugar to taste
12 servings
FROZEN CHOCOLATE MOUSSE
~Submitted by Luanne, FL
Here is a chocolate delight for the hot summer.
2 boxes sugar-free instant chocolate pudding, (1.4 oz ea)
3 cups fat-free milk
4 tsp cinnamon
16 oz frozen "lite" whipped topping, thawed
1/2 cup mini chocolate chips
Instructions:
Place pudding mix, milk, and cinnamon in a large mixing bowl. Beat with an electric mixer on medium speed until pudding is dissolved.
Add whipped topping and mix on low speed until smooth. Gently stir in chocolate chips.
Cover tightly and freeze until firm, about 3 hours. To serve, scoop into bowls using an ice cream scoop.
This recipe yields 12 servings. Serving size: 1 cup
Exchanges Per Serving: 1 1/2 Carbohydrate, 1 Fat.
Nutrition Facts: Calories 163; Calories from Fat 63; Total Fat 7g; Saturated Fat <1g; Cholesterol 3mg; Sodium 136mg; Carbohydrates 22g; Dietary Fiber <1g; Sugars 14g; Protein 3g.
I personally don't like the cinnamon, so leave it out. I added 2 tsps of vanilla instead.
Lightly butter one 9x13" pan. In a large bowl, combine the milk chocolate, semi-sweet chocolate, butter, marshmallow cream, and nuts. ground or minced jalapeños. Combine the evaporated milk and sugar in a large saucepan over medium heat. Stir constantly and bring to a boil for 4 minutes. Pour hot sugar mixture over chocolate mixture and stir with large spoon until well blended (do this quickly before fudge begins to harden). Once this is well blended, pour fudge into a buttered 9x13" baking pan. Spread out and smooth into pan. Set aside to cool and harden, about 6 hours. Cut into squares when ready to serve.
EASY THIN MINTS
~Submitted by Mary S., Nashville, TN
1 package (6 oz.) of semi sweet chocolate chips
3 tablespoons of butter or margarine, divided
1 cup of powdered sugar
1/8 teaspoon of peppermint extract
2-5 drops of green food coloring
3-4 teaspoons of milk
In a 2-cup measure cup combine chocolate chips and 2 tablespoons of butter. Microwave at high for 45 seconds to 1 1/2 minutes, or until the chips are soft. Stir until smooth. Spread in an 8 x8 inch baking dish. Chill about 1 hour, or until
set. In a medium bowl combine the sugar, 1 tablespoon of butter, the peppermint extract, and food coloring. Beat with electric beater adding milk as needed, until smooth and stiff frosting
consistency. Spread on chilled chocolate layer. Chill 3-4 hours, or until firm.
Cut into about 1 1/2 inch squares. Store in the refrigerator, tightly covered, no longer than a week.
CHOCOLATE-CHERRY LAYER CAKE
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Serves : 10
Prep. Time : 1:30
3/4 cup cocoa powder
1/4 cup granulated sugar
1/2 cup boiling water
16 oz. angel food cake mix
1 1/4 cups water
20 oz. canned cherry pie filling - lite okay
chocolate frosting - low fat okay
chocolate shavings - for garnish
-Line a jelly roll pan with wax paper (pan should be approx. 10" X 15" X 1" or 11" X 17" X 1").
-Whisk together cocoa, sugar, and boiling water.
-Cool mixture to lukewarm.
-Prepare angel food cake mix per package directions, using 1 1/4 cup water and adding cocoa mixture.
-Spread batter evenly into prepared jelly-roll pan.
-Bake in 350 degree oven for 20 minutes or until top looks dry.
-Invert onto a large wire rack.
-Remove the pan and wax paper; cool.
-Slice cake into three equal parts.
-Start with one section of cake, top with cherry pie filling, then top that with more cake and more pie filling and end with cake layer.
-Frost and decorate with chocolate shavings.
NOTES : Very Low Fat!
STRAWBERRIES DIPPED IN CHOCOLATE
~Submitted by Treva, Knoxville, TN
Makes 4 servings
2 ounces high-quality dark chocolate
12 strawberries
Melt chocolate over barely simmering water or in the microwave.
Dip strawberries in the chocolate.
Nutrition Information
Per serving: 74 calories; 4 g fat (2 g sat, 0 g mono); 0 mg cholesterol; 12 g carbohydrate; 1 g protein; 2 g fiber; 0 mg sodium; 55 mg potassium.
Nutrition bonus: Vitamin C (25% daily value).
CHOCOLATE MARTINI
~Submitted by Jean, Syracuse, NY
Please visit my web site: Cooking With Jean
Serves 2 people
Ingredients:
100ml (4 fl oz Vodka
50ml (2 floz) Chocolate Liqueur
Ice cubes
25ml (1 floz) Sugar Syrup
Four chocolate chunks. Two to garnish & two for the rim of the glass
To serve:
Using two pieces of chocolate make two lollipops.
Finely grate the remaining chunks.
Dip the rim of the glasses into the sugar syrup then into the grated chocolate.
Pour the vodka and liqueur into a cocktail shaker filled with ice.
Shake until very cold, pour into a cocktail glass and garnish with a lollipop.
ZEBRA MARSHMALLOW CUPS
~Submitted by Lisa H., Belmont, NC
White chocolate, dark chocolate, cookie crumbs, and marshmallows make a black and white layered zebra candy. What's not to love? No-bake zebra candy cups are easy to make and great for gifts.
In a double-boiler, melt butter and white chocolate Nuggets, stirring to avoid scorching, until combined.
Remove from heat.
Spoon about 1/2 teaspoon of melted white chocolate into each mini-muffin cup. Press 3 miniature marshmallows into each cup.
Clean double-boiler and dry thoroughly. (One drop of water will make the chocolate seize.) Place shortening and paraffin in double-boiler and melt. Add chocolate chips 1 cup at a time to melt, stirring until all are melted and smooth. Remove top from double-boiler and place on a trivet or heat-proof pad. Mix in cookie crumbs. Spoon melted chocolate mixture into cups to cover marshmallows. When trays are full, tap gently on the counter to force chocolate down and around the marshmallows.
Refrigerate zebra candy cups at least 4 hours before serving. Keep leftovers refrigerated.
Caramel Layer:
1/4 cup packed light brown sugar
2 tablespoons unsalted butter
2 tablespoons light corn syrup
2 tablespoons heavy cream
1 teaspoon vanilla extract
Chocolate Glaze:
3 bars (1.5 ounces each) Dark Chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon light corn syrup
Garnish:
3/4 cup heavy cream
1 tablespoon granulated sugar
1 teaspoon vanilla extract Nut or Caramel Candies, cut up
Make the crust: In medium bowl, stir together wafer crumbs, pecans and butter with fork until mixture is well combined. Press mixture onto bottom and up sides of 9-inch glass pie plate. Freeze for 30 minutes or until firm.
Make the ice cream filling: Spread half of softened ice cream into prepared pie shell. Top with chopped chocolate candies and pecans. Spread with remaining ice cream. Cover pie with plastic wrap and freeze while preparing caramel layer.
Make the caramel layer: In small, heavy saucepan over medium heat, stir together brown sugar, butter and corn syrup. Heat for 2-3 minutes, stirring constantly, until sugar is dissolved and mixture is boiling. Remove pan from heat and whisk in cream and vanilla until blended. Let mixture cool to room temperature.
Spoon caramel mixture over ice cream layer in pie shell, covering it completely. Freeze pie for 20 minutes, until caramel layer is set.
Make the chocolate glaze: Place chocolate in medium bowl. In heavy, medium saucepan, heat cream and corn syrup over medium heat until mixture comes to boil. Pour hot cream mixture over chocolate. Let stand for 30 seconds to melt chocolate. Gently whisk until smooth. Let cool for 5 minutes or until slightly thickened. Remove pie from freezer and pour glaze over top of caramel layer, covering it completely. Freeze pie until ready to serve.
Garnish the pie: Beat cream, sugar and vanilla in chilled, medium bowl, using hand-held electric mixer to stiff peaks. Place whipped cream into pastry bag fitted with large star tip (such as Ateco #7). Pipe cream around top edge of pie. Garnish with chopped chocolate candies. Serve immediately.
CHOCO-SCOTCH COOKIES
~Submitted by Treva, Knoxville, TN
2 cups graham cracker crumbs
1/2 cup flour
2 tsp baking powder
14 oz sweetened condensed milk
1/2 cup soft butter
1 cup flaked coconut
1/2 cup each butterscotch chips and chocolate chips
3/4 cup chopped pecans
Preheat oven to 375 degrees. Mix crumbs, flour and baking powder and stir. In a mixing bowl beat milk and butter until smooth and then add dry ingredients. Stir in coconut, chips and nuts. Drop by rounded teaspoonfuls onto cookie sheet and bake 8-10 minutes.
Makes 2-3 dozen cookies.
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Publisher's Choice
CHOCOLATE-FILLED BREAKFAST CRESCENTS
If you want to treat the family or co-workers to a little something sweet in the morning, this is the way. I made these for my son to take to school once. He made a great final grade and I can't help but think these had something to do with it, ha-ha. You can whip these up in no time. I used a
Ziploc bag for the chocolate glaze and there was no messy clean-up. This is a Hershey's recipe and a real keeper.
Directions:
1. Heat oven to 375°F. Separate crescent dough into 16 triangles.
2. Beat butter in small bowl until creamy. Gradually add powdered sugar, beating until well blended. Beat in milk and vanilla. Add cocoa; beat well. Stir in pecans.
3. Spread slightly heaping teaspoon chocolate mixture on each triangle within 1/2 inch of edges. Roll up; start at shortest side of triangle and roll to opposite point. Press all edges to seal completely. Place point side down on ungreased cookie sheet; curve slightly to form crescents.
4. Bake 12 to 15 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool to room temperature. Drizzle CHOCOLATE GLAZE over top of crescents. 16 crescents.
CHOCOLATE GLAZE
2 tablespoons butter or margarine
2 tablespoons HERSHEY'S Cocoa
2 tablespoons water
1 cup powdered sugar
1/2 teaspoon vanilla extract
Melt butter in small saucepan over low heat; add cocoa and water, stirring constantly, until mixture thickens. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating with whisk until smooth. Add additional water, 1/2 teaspoon at a time, until desired consistency. About 3/4 cup glaze.
CHOCOLATE CHESS PIE
Chocolate lovers will especially enjoy this richly flavored version of the South’s classic Chess Pie served at Luby's Cafeterias.
1 ½ cups granulated sugar
1/3 cup all-purpose flour
1/3 cup butter or margarine, melted
2 tsp unsweetened cocoa
3 extra-large eggs
1 ¼ cups evaporated milk
¼ cup light corn syrup
1 oz German sweet chocolate, melted
2 tsp vanilla
1 unbaked 9” pie shell
1. Heat oven to 375°F.
2. In large bowl, combine sugar, flour, butter, and cocoa. Mix well. Add eggs, one at a time, mixing well after each addition. Add evaporated milk, corn syrup, chocolate, and vanilla. Mix well. Pour into pie shell.
3. Bake 45 to 50 minutes or until wooden pick inserted in center comes out almost clean. Do not overbake.
Makes 1 9” pie
SEE'S FUDGE CANDY
The "Original" Recipe!
Ingredients
(25 servings)
4 1/2 c Sugar
3 pk Chocolate chips (12 oz ea)
1/2 lb Margarine
1 ts Vanilla
1 cn Evaporated milk
7 oz Marshmallow cream
2 c Nuts
Instructions
Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil)
Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine.
Cream margarine and marshmallow together and add chocolate chips.
Pour hot mixture over chocolate mixture.
After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla; blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm.
This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware!
CHOCOLATE "TRAIL" MIX
WW Recipe
3 Points per serving
2 oz. Semisweet chocolate chips
2 Tbs. Smooth peanut butter
2 Tbs. Light corn syrup
1 Tsp. Vanilla extract
4 1/2 oz. Toasted oat cereal
1 oz. Finely chopped pecans
Line large baking sheet with wax paper. In medium saucepan, over medium heat, combine chocolate, peanut butter, corn syrup and vanilla. Stir until chocolate is melted and smooth. Remove from heat. Add cereal and pecans to saucepan, stirring to coat cereal. Spread mixture onto prepared baking sheet. Let stand 30 minutes, until completely dry. Break into bite-sized pieces and store in airtight container.
1 9-inch pie shell, baked
1 cup sugar
1/2 cup + 2 Tbsp. flour
1/2 tsp. salt
2 1/2 cups milk
3 oz. unsweetened chocolate
3 egg yolks, beaten
1 tsp. vanilla extract
2 Tbsp. butter
In the top of a double boiler, over boiling water combine flour, sugar, and salt. Gradually stir in milk. Add chopped chocolate. Cook and stir constantly until mixture is smooth and thick; remove from heat. Gradually stir 1 cup of hot mixture into beaten egg yolks. Add egg mixture back to the chocolate mixture. Return to double boiler and cook until mixture begins to boil. Remove from heat and stir in the vanilla and butter. Pour into pie shell and refrigerate at least 3 hours.
Topping: Whip 1 cup heavy cream with 1/2 tsp. vanilla and 1 Tbsp. sugar until stiff. Pile on top of pie filling and spread to all edges of the pie crust. Refrigerate.
CHOCOLATE BOURBON PECAN PIE
Ingredients
6 eggs
½ cup half-and-half
1 cup loosely packed brown sugar
1 cup dark corn syrup
½ cup good bourbon
1⅓ cups chocolate chips
2½ cups pecan pieces
pastry dough for 9-inch pie (commercial or your own)
Procedure
Preheat oven to 350°F (175°C).
Beat eggs until yellow and creamy, in a large bowl.
Whisk in half-and-half, sugar, and syrup, until smooth.
Stir in bourbon, chocolate chips, and pecans.
Oil a springform pan lightly.
Roll out the pastry dough and press it into pan bottom and about 1 inch up sides, pressing out any air bubbles.
Pour mixture into oiled springform pan.
Put pie on a baking sheet with a raised edge or border.
Bake until only the center is slightly jiggly, about 2 hours.
Special note: Do not unmold pie until absolutely cooled, at least an hour.
Tips, Notes, and Variations
Cool on a wire grid or rack for even cooling.
Serve slightly warmed, or at room temperature.
Very good with a dollop of whipped cream or ice cream.
CHOCOLATE ÉCLAIR DESSERT
WW Recipe
22-23 chocolate graham crackers (2-1/2x5" rectangles)
2 pkgs. (3.3 oz. each) white chocolate sugar-free instant pudding
3 cups skim milk
1 (16 ounce) container of fat-free Cool Whip, thawed
3 cups fresh strawberries, sliced
lite chocolate syrup
Line the bottom of a 9X13 inch pan with whole graham crackers. In a large mixing bowl, combine the pudding mix and milk. After the pudding has thickened, blend in half of the Cool Whip. Spread one half of the pudding mixture over the graham crackers; add another layer of the graham crackers. Spread the remaining pudding mixture over the second layer of graham crackers. Place a third layer of graham crackers on top of the pudding mixture. Spread remaining Cool Whip over last layer of graham crackers. Refrigerate over night. Garnish with sliced strawberries and drizzle with lite chocolate syrup.
1. Line an 8 inch square baking pan with foil, and coat foil with cooking spray. Set aside.
2. Combine milk and next 3 ingredients in a medium saucepan; cook over low heat until chocolate melts, stirring frequently. Remove from heat; stir in vanilla. Pour chocolate mixture into prepared pan, spreading evenly. Cover and chill at least 2 hours. Lift foil from pan, and turn fudge out onto a cutting board. Cut into 36 squares.
Store between layers of wax paper in an airtight container in refrigerator.
Yield: 36 servings.
Calories: 85, Fat: 2.2 grams, Fiber: 0.1 grams
CHOCOLATE TRUFFLES
Ingredients
1 (8-oz.) package fat-free cream cheese, at room temperature
4 cups confectioners’ sugar
3/4 cup cocoa powder
1 tsp. vanilla
Cocoa powder (optional)
Procedure
Combine cream cheese, sugar, cocoa powder and extract in a bowl; freeze mixture 30-60 minutes. Remove from freezer and form into 1" balls; roll in cocoa powder, if desired. Freeze 30 minutes or until firm.
Makes 40 truffles.
CROCKPOT CHOCOLATE PUDDING CAKE
1 (18 oz) box chocolate devil's food cake mix
1 (3 oz) box instant chocolate pudding mix
2 c. sour cream
4 eggs
1 c. water
1 c. oil
1 (6 oz) pkg semi-sweet chocolate chips
Whipped cream or ice cream
In mixing bowl, combine dry cake mix, dry pudding mix, sour cream, eggs, water and oil; beat with electric mixer on medium speed 2 minutes. Stir in chocolate chips.
Coat crock pot bowl with vegetable cooking spray; pour batter into crockpot bowl; cover and cook on low 4 to 7 hours. Center should be just set. Finished cake will be very moist. A toothpick inserted near center should come out with moist crumbs when done.
To serve: Spoon into bowls while still hot and top with whipped cream or vanilla ice cream. This is so good.
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