Desserts

Chocolate Covered Strawberries (Kathy Svoboda)

 * 16 ounces milk chocolate chips
 * 2 tablespoons shortening
 * 1 pound fresh strawberries with leaves

 In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. holding the strawberries by the tops, dip into the chocolate mixture. Place the berries on a waxed paper covered cookie sheet. Place in the refrigerator until chocolate is firm.
 * Be sure the strawberries are completely dry and room temperature before you attempt to dip. The chocolate will cling to the berries better.

==Chocolate "Heaven" Cake (Peggy Sue Brown) ==


 * One chocolate cake mix baked in a 9 x 12 pan according to instructions
 * 12 oz cool whip
 * 2 - small chocolate fudge instant pudding mixes
 * pkg Heath Bar bits or Score bits and chocolate shavings
 * chocolate syrup or Kahlua or both

After cooling cake enough to handle, in large serving bowl either rip up half of cake or cut in squares. Transfer cake pieces into serving bowl. Drizzle chocolate syrup or Kahlua over cake. Make 1 pudding according to instructions and layer over drizzled cake. Spread half of cool whip over pudding layer. Sprinkle with 1/2 of Heath bits or Score and chocolate shavings. Repeat process with remaining ingredients. Cover with foil and refrigerate overnight or several hours.

"Schweddy" Balls (Jenn Perino)

 * 1 package Oreos (or NutterButter Cookies for the peanut butter version)
 * 1 package of soft cream cheese
 * 1 package of white or chocolate bark...or a package of milk chocolate chips
 * pkg Heath Bar bits or Score bits and chocolate shavings
 * chocolate syrup or Kahlua or both


 * 1) Put the cookies in a large ziplock bag.
 * 2) Crumble the Oreos (or Nutter Butters) as much as possible.
 * 3) Add the cream cheese and cookies in a bowl and mush together.
 * 4) Roll into balls, place on wax paper, and refrigerate.
 * 5) Heat chocolate...dip balls...let ** cool ** ...hot, Schweddy balls are too sticky to enjoy! :0)

4 cups (1l) heavy cream (or half-and-half) 1/2 cup (100g) sugar 2 teaspoons of vanilla extract, or 1 vanilla bean, split lengthwise 2 packets powdered gelatin (about 4 1/2 teaspoons) 6 tablespoons (90ml) cold water

1. Heat the heavy cream and sugar in a saucepan or microwave. Once the sugar is dissolved, remove from heat and stir in the vanilla extract. (If using a vanilla bean, scrape the seeds from the bean into the cream and add the bean pod. Cover, and let infuse for 30 minutes. Remove the bean then rewarm the mixture before continuing.) 2. Lightly oil eight custard cups with a neutral-tasting oil. 3. Sprinkle the gelatin over the cold water in a medium-sized bowl and let stand 5 to 10 minutes. 4. Pour the very warm Panna Cotta mixture over the gelatin and stir until the gelatin is completely dissolved. 5. Divide the Panna Cotta mixture into the prepared cups, then chill them until firm, which will take at least two hours but I let them stand at least four hours. (Judy told me American refrigerators are colder than European ones. ) If you’re pressed for time, pour the Panna Cotta mixture into wine goblets so you can serve them in the glasses, without unmolding. 6. Run a sharp knife around the edge of each Panna Cotta and unmold each onto a serving plate, and garnish as desired.


 * To make Panna Cotta with sheet gelatin**: Soften 25g (approximately six sheets) in a liter of cold water for 5 to 10 minutes. Wring the sheets out and stir them into the warm Panna Cotta mixture in step # 4, until dissolved.

Raspberry Sauce (can be used with fresh or frozen fruit)
 * 1 pint fresh raspberries (If using frozen raspberries, cup cold water in half added tojuice from package)
 * 1/4 cup white sugar
 * 2 tablespoons orange juice (Lemon juice works as well OR 1 tbsp of your favorite liqueur)
 * 2 tablespoons cornstarch
 * 1 cup cold water

Directions

 * 1) Combine the raspberries, sugar, and orange juice in a saucepan. Whisk the cornstarch into the cold water until smooth. Add the mixture to the saucepan and bring to a boil.
 * 2) Simmer for about 5 minutes, stirring constantly, until the desired consistency is reached. The sauce will thicken further as it cools.
 * 3) Puree the sauce in a blender or with a handheld immersion blender and strain it through a fine sieve. Serve warm or cold. The sauce will keep in the refrigerator for up to two weeks.

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Chocolate Chip Cookie Dough Peanut Butter Cups (Katie Hausauer)

Credit to How Sweet It Is for the recipe. [|Click here for pictures and more!]
[cookie dough adapted from cookie dough dip ] //makes 24 cups// 2 1/2 cups milk chocolate chips 1/2 cup unsalted butter 1/3 cup packed brown sugar 1 teaspoon vanilla extract 1/4 cup creamy peanut butter <span style="background-color: #ffffff; color: #111111; font-family: 'Times New Roman',Times,Georgia,serif; font-size: 14px;">3/4 cup powdered sugar <span style="background-color: #ffffff; color: #111111; font-family: 'Times New Roman',Times,Georgia,serif; font-size: 14px;">2 tablespoons all-purpose flour <span style="background-color: #ffffff; color: #111111; font-family: 'Times New Roman',Times,Georgia,serif; font-size: 14px;">1/4 teaspoon salt <span style="background-color: #ffffff; color: #111111; font-family: 'Times New Roman',Times,Georgia,serif; font-size: 14px;">1/2 cup mini chocolate chips

<span style="background-color: #ffffff; color: #111111; font-family: 'Times New Roman',Times,Georgia,serif; font-size: 14px;">In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter. The mixture will be liquidly. Whisk in vanilla. Let sit and cool completely, about 20 minutes.

<span style="background-color: #ffffff; color: #111111; font-family: 'Times New Roman',Times,Georgia,serif; font-size: 14px;">Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips (I do mine in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted). Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolate up the sides of the liner. (I found it easier to use the bottom of the teaspoon and 'roll' the chocolate around the sides). Place in the freezer for 20 minutes. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips. The dough will be wet, but pop it in the fridge for 15 minutes to harden.

<span style="background-color: #ffffff; color: #111111; font-family: 'Times New Roman',Times,Georgia,serif; font-size: 14px;">Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. These are fine out in room temperature for a few hours (they may soften a bit) but I like them best stored in the fridge.

<span style="background-color: #ffffff; color: #111111; font-family: 'Times New Roman',Times,Georgia,serif; font-size: 14px;">

<span style="background-color: #ffffff; color: #ff0006; font-family: Arial,Helvetica,sans-serif; font-size: 120%;">Death by Chocolate Mousse (Kathy Svoboda)
==<span style="background-color: #ffffff; color: #ff0006; font-family: Arial,Helvetica,sans-serif; font-size: 120%;">from [|allrecipes.com] ==

Ingredients
(total of 4 cups heavy whipping cream are needed)
 * 21 chocolate sandwich cookies, crushed
 * 1/4 cup butter or margarine, softened
 * 1 cup heavy cream
 * 1 (12 ounce) package semisweet chocolate chips (I used milk chocolate chips in the one I made for lunch)
 * 1 teaspoon vanilla extract
 * 1 pinch salt
 * 2 cups heavy cream
 * 1/4 cup white sugar
 * 1 cup heavy cream, chilled
 * 1/4 cup white sugar


 * 1) Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch springform pan with 2 3/4 inch sides.
 * 2) In a medium bowl, mix together crushed cookies and softened butter or margarine. Press mixture evenly into greased pan. Bake in preheated oven for 5 minutes, then allow to cool.
 * 3) Combine 1 cup cream, chocolate, vanilla extract, and salt, in the top of a double boiler. Heat until chocolate is fully melted and mixture is smooth. Alternatively, if you have a food processor, you can blend mixture by placing chocolate, vanilla extract, and salt, in processor bowl. Bring 1 cup cream to a boil on stovetop, then slowly pour cream into processor with blade running. Continue to process until mixture is smooth.
 * 4) Pour chocolate mixture into a bowl and cool to room temperature, stirring occasionally.
 * 5) In a large bowl, beat 2 cups chilled cream with 1/4 cup sugar. Beat until stiff peaks form. Fold whipped cream into chocolate mixture. Pour mixture into cooled crust. //(When I made this filling, I poured the chocolate onto the whipped cream and then whipped everything together. the filling was very light and the extra whipping did not seem to hurt the filling.)//
 * 6) Chill pie at least 6 hours before serving. Prior to serving, beat remaining 1 cup cream with 1/4 cup sugar. Beat until stiff, then pipe onto top of pie with a star tip, or place a spoonful on top of each slice. //(Or just frost the cake with the whipped cream.)//

**Mrs. Cummings Pumpkin Pie Cake** (submitted by Peggy Sue Brown)

In a large bowl, mix:
 * 1 30 oz can of pumpkin
 * 4 eggs
 * 1 13 oz evaporated milk
 * 1 1/2 - cups sugar
 * 3 tsp pumpkin pie spice (or 2 tsp cinnamon, 1 tsp ginger, 1/2 tsp nutmeg)


 * 1) Pour mixture into an ungreased 9 x 13 inch pan
 * 2) Sprinkle 1 yellow cake mix over the mixture
 * 3) Drizzle 1 c of melted margarine (or butter) over everything
 * 4) Add chopped nuts if desired (pecans)
 * 5) Bake at 350 degrees for 1 hour no longer

= Marshmallow Creme Fudge = (Kathy Svoboda)

<span style="background-color: #ffffff; color: #333333; font-family: Verdana; font-size: 12px; text-decoration: inherit;">Ingredients:

 * <span style="background-color: #ffffff; color: #333333; font-family: inherit; font-family: Verdana; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">3 cups sugar
 * <span style="background-color: #ffffff; color: #333333; font-family: inherit; font-family: Verdana; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">3/4 cup butter or margarine
 * <span style="background-color: #ffffff; color: #333333; font-family: inherit; font-family: Verdana; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">5-1/3 ounce can (2/3 cup) evaporated milk
 * <span style="background-color: #ffffff; color: #333333; font-family: inherit; font-family: Verdana; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">12-ounce (2 cups) package semi-sweet chocolate chips
 * <span style="background-color: #ffffff; color: #333333; font-family: inherit; font-family: Verdana; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">7-ounce jar marshmallow creme
 * <span style="background-color: #ffffff; color: #333333; font-family: inherit; font-family: Verdana; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">1 cup chopped and lightly [|toasted nuts]
 * <span style="background-color: #ffffff; color: #333333; font-family: inherit; font-family: Verdana; font-size: 12px; text-decoration: inherit; text-decoration: inherit;">1 teaspoon vanilla extract

<span style="background-color: #ffffff; color: #333333; font-family: Verdana; font-size: 12px; text-decoration: inherit;">Preparation:
<span style="background-color: #ffffff; color: #333333; display: block; font-family: Verdana; font-size: 12px; text-decoration: inherit;">Butter a 13 x 9-inch pan. Bring sugar, margarine and milk to a boil, while stirring constantly. Still stirring, boil for 5 minutes on medium heat or until candy thermometer reaches 234 degrees F. Remove from heat. Stir in chocolate chips until melted. Add remaining ingredients and mix until well blended. Pour into prepared pan. Cool at room temperature and then cut into squares. <span style="background-color: #ffffff; color: #333333; display: block; font-family: Verdana; font-size: 12px; text-decoration: inherit;"> <span style="background-color: #ffffff; color: #333333; display: block; font-family: Verdana; font-size: 12px; text-decoration: inherit;"> = Lemon Buddies = Jacqueline Kelly Ingredients
 * 9 cups Rice Chex
 * 1 1/4 cup white chocolate chips
 * 1/4 cup butter or margarine
 * 4 teaspoons grated lemon peel
 * 2 tablespoons fresh lemon juice
 * 2 cups powdered sugar

Directions
 * 1) Measure cereal in large bowl and set aside.
 * 2) In a 1 quart microwavable bowl, microwave chips, butter, lemon peel and juice uncovered on high for 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon Ziploc baggie.
 * 3) Add powdered sugar. Seal bag; gently shake until well coated. Spread on waxed paper to cool. Cool for several hours or mixture will get soggy. Store in air tight container.