Whipped Cream Buttercream Icing (like Elite)

Part One

Beat til very creamy and fluffy, about 5 to 8 min., occasionally scraping sides of the bowl.

1 lb. powdered sugar (sift if using C & H, has more lumps)
2 1/2 cups Crisco (omit 1/2 cup for crusting)

Part Two

Mix together:

3/4 cup granulated sugar
1/2 tsp. salt
2 TBsp. meringue powder (add another 2 Tbsp. if you want a crusting frosting)

Add and immediately mix on high speed:

1/2 cup (less 2 TBsp.) BOILING water (has to be boiling to melt salt and sugar)

When mixture is beginning to get stiff, add:

1 TBsp. or less of flavoring of your choice (clear colored, like vanilla)

Keep on beating until mixture gets very stiff and stands in peaks, about 8 minutes.

Add part one and part two together and mix well, about 8 minutes, occasionally scraping sides of the bowl to make sure all is blended.

Using a rubber spatula, down beat a little bit to remove some of the air bubbles caused by the high beating. Will be very light and creamy. Cover.

Do NOT refrigerate.

Outrageous Brownies

from Barefoot Contessa Cookbook

These brownies are RICH! Only need a small amount to satisfy any chocolate cravings. I think they're best right out of the fridge.

Ingredients

* 1 pound unsalted butter
* 1 pound plus 12 ounces semisweet chocolate chips, divided
* 6 ounces unsweetened chocolate
* 6 extra-large eggs
* 3 tablespoons instant coffee powder
* 2 tablespoons real vanilla extract
* 2 1/4 cups sugar
* 1 1/4 cups all-purpose flour, divided (1 cup for batter and 1/4 cup in the chips and nuts)
* 1 tablespoon baking powder
* 1 teaspoon kosher salt
* 3 cups diced walnut pieces (I prefer mine without)

Directions

Preheat oven to 350 degrees F. Grease and flour a 13 by 18 by 1 1/2-inch sheet pan.

Melt together the butter, 1 pound chocolate chips, and unsweetened chocolate on top of a double boiler. Cool slightly. Stir together the eggs, instant coffee, vanilla and sugar. Stir in the warm chocolate mixture and cool to room temperature.

Stir together 1 cup of the flour, baking powder and salt. Add to cooled chocolate mixture. Toss the walnuts and 12 ounces of chocolate chips with 1/4 cup flour to coat. Then add to the chocolate batter. Pour into prepared pan.

Bake for about 30 minutes, or until tester just comes out clean. Halfway through the baking, rap the pan against the oven shelf to allow air to escape from between the pan and the brownie dough. Do not over-bake! Cool thoroughly, refrigerate well and cut into squares.

Golden Grahams Indoor S'Mores Treats

3/4 c. light corn syrup
3 tbsp. butter
1 pkg. milk chocolate morsels
1 tsp. vanilla
1 pkg. Golden Graham cereal (9 c.)
3 c. miniature marshmallows

Grease 9 x 13 inch pan. Heat syrup, butter and morsels to boiling stirring constantly. Remove from heat, stir in vanilla. Pour over cereal in bowl, toss until coated. Fold in marshmallows 1 cup at a time. Press into pan with buttered back of spoon. Let stand 1 hour. Cut into 2 inch squares. Store at room temperature.

Oatmeal Cookies with Dried Apricots and White Chocolate

from Martha Stewart

1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oatmeal
1/2 teaspoon baking soda
8 ounces (2 sticks) unsalted butter, softened
1/4 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
1 teaspoon pure vanilla extract
2 large eggs
8 ounces white chocolate, chopped
7 ounces dried apricots, preferably California, chopped (1 1/2 cups)

Directions

1. Preheat oven to 350 degrees. Mix flour, oatmeal, and baking soda in a medium bowl. Cream butter and sugars with a mixer until light and fluffy. Reduce speed to low. Add salt, vanilla, and eggs, and beat until well combined, about 1 minute. Add flour mixture gradually, beating until just combined. Stir in chocolate and apricots. Cover, and refrigerate until cold, about 30 minutes.
2. Drop heaping tablespoons of dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are golden brown around the edges but still soft in the center, 14 to 16 minutes. Let cookies cool on baking sheets for 2 minutes. Transfer cookies to a wire rack; let cool. Cookies will keep, covered, for up to 1 week.

Chocolate Peppermint Dessert

1/2 c. margarine
1 c. powdered sugar
3 eggs, separated
2 oz. melted chocolate
1 c. chopped pecans
1 c. crushed vanilla wafers
1 c. whipping cream, whipped
1/4 lb. peppermint candy, crushed
40 miniature marshmallows

Beat egg whites and set aside. Cream margarine and sugar until fluffy. Add egg yolks and beat well. Gradually add melted chocolate and beat. Add 1/2 cup nuts. Fold in egg whites. Line 8 x 8" pan with 1/2 of crumbs. Pour above batter onto crumbs and chill 5-10 minutes. Fold crushed candy into whipped cream and marshmallows. Put on top of batter and sprinkle with remaining crumbs and nuts. Chill several hours or overnight. Double recipe for 9 x 13 pan.

Pumpkin Chiffon Pie

from Boots Fenton

5 eggs, separated
2 1/2 c pumpkin
1 c white sugar
2 T. gelatin
1 c whole milk
1 c brown sugar
1 tsp. cinnamon
1 tsp. salt
1 tsp. nutmeg
1 tsp. ginger

Combine egg yolks, pumpkin, 1/2 cup of white sugar, milk, brown sugar and spices, heat until thick. Stir. Add gelatin in 1/2 cup cold water. Cool. Fold in egg whites (stiffly beaten) with rest of white sugar (1/2 cup). Pour into pie crusts.

Topping:

1/2 pt. whipping cream
1/4 c. powdered sugar
1 tsp. vanilla

Whip cream until almost stiff. Add sugar and vanilla and beat until cream forms peaks. Sprinkle 3/4 teaspoon gelatin over 2 tablespoons milk and stir thoroughly. Place over boiling water and stir until dissolved. Add to cream. Chill.

Popcorn Balls

from Cindy Scharman

1 pkg. 16 oz. minature marshmellows

20 caramels

1/4 C. butter cubed

10 cups of popped popcorn
1 1/2 C. salted peanuts

1 C. M&M's

Combine and microwave marshmallows, caramels and butter for 3 minutes or until melted stirring occasionally.

Place popcorn in a large bowl and pour over the caramel mixture, and then mix well. Stir in peanuts and M&M's.

Form popcorn balls and wrap tightly in plastic wrap

These popcorn balls can be made up to 5 days before being served! Enjoy

Chocolate Buttercream Cherry Candies

from Hershey's Kitchens

About 48 maraschino cherries, with stems, well drained
1/4 cup (1/2 stick) butter, softened
2 cups powdered sugar
1/4 cup HERSHEY'S Cocoa or HERSHEY'S SPECIAL DARK Cocoa
1 to 2 tablespoons milk, divided
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
WHITE CHIP COATING(recipe follows)
CHOCOLATE CHIP DRIZZLE(recipe follows)

Directions:

1. Cover tray with wax paper. Lightly press cherries between layers of paper towels to remove excess moisture.

2. Beat butter, powdered sugar, cocoa and 1 tablespoon milk in small bowl until well blended; stir in vanilla and almond extract. If necessary, add remaining milk, one teaspoonful at a time, until mixture will hold together but is not wet.

3. Mold scant teaspoonful mixture around each cherry, covering completely; place on prepared tray. Cover; refrigerate 3 hours or until firm.

4. Prepare WHITE CHIP COATING. Holding each cherry by stem, dip into coating. Place on tray; refrigerate until firm.

5. About 1 hour before serving, prepare CHOCOLATE CHIP DRIZZLE; with tines of fork, drizzle randomly over candies. Refrigerate until drizzle is firm. Store in refrigerator. About 4 dozen candies.

WHITE CHIP COATING: Place 2 cups (12-oz. pkg.) HERSHEY'S Premier White Chips in small microwave-safe bowl; drizzle with 2 tablespoons vegetable oil. Microwave at MEDIUM (50%) 1 minute; stir until chips are melted and mixture is smooth. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating until chips are melted and mixture is smooth. If mixture thickens while coating, microwave at MEDIUM for 15 seconds; stir until smooth.

CHOCOLATE CHIP DRIZZLE: Place 1/4 cup HERSHEY'S SPECIAL DARK Chocolate Chips or HERSHEY'S Semi-Sweet Chocolate Chips and 1/4 teaspoon shortening (do not use butter, margarine, oil or spreads) in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds to 1 minute; stir until chips are melted and mixture is smooth.

Fudgesicles or Pudding Pops

from Anna Fenton

1 pkg. choc. instant pudding
2 C. milk
1/2 C. cream
1/2 C. sugar

Mix all ingredients. Pour into molds, Freeze until firm.

Cheesecake

from Mom's Recipe Box

Crust:
10 double graham crackers
1/2 stick butter
Grind crackers into crumbs in blender. Melt butter in microwave and stir into crumbs. Spray one 10" metal pie tin with cooking spray and press crumb mixture into tin.

Filling:
2 8-oz. pkg. cream cheese, softened
2 eggs
2/3 c. sugar
1 tsp. vanilla
Beat cream cheese until well blended. Blend in eggs, sugar and vanilla. Pour into crust. Preheat oven to 375 degrees. Bake for 25 minutes. Remove from oven and let stand for 15 minutes.

After removing from oven combine:
1/2 pt. sour cream
2 T. sugar
1 t. vanilla
Very carefully spread over baked filling. DO NOT PUSH TO EDGES. Return to oven preheated to 425 degrees for 10 more minutes. Cool. Chill 6-8 hours or overnight before serving.

Malinda's Fudge

from Mom's Recipe Box

4-1/2 c. sugar
1 cube butter
1 12-oz. can evaporated milk
1 7-oz. bottle marshmallow creme
1 12-oz. pkg. semi-sweet chocolate chips
2 lg. (7 oz. each) Hershey bars, chopped
1 tsp. vanilla

Butter two 9 x 9 inch square pans. Butter saucepan before adding ingredients to cook. Boil sugar, butter and evaporated milk together stirring constantly for 4 minutes from time of boil. Remove from heat and add marshmallow creme and stir until blended. Add chocolate chips and hershey bars and stir until smooth. Add vanilla and pour into prepared pans. Cool several hours before cutting.

Strawberry Supreme Cake

from Mom's Recipe Box

1st layer:
1 white cake mix baked in 9 x 13" pan, cooled.

2nd layer:
1 - 8 oz. pkg. cream cheese, softened
2 c. powdered sugar
1 pt. whipping cream, whipped
Beat cream cheese and sugar until smooth. Fold in cream. Spread on cooled cake.

3rd layer:
1 qt. strawberries, lightly crushed and drained
1 pkg. Raspberry Danish dessert
Make danish dessert as directed except using 1-3/4 c. water. Cool and add berries. Spread on cream layer and refrigerate four hours to overnight.

Snickerdoodles

from Becky Cruz

1/2 c. butter
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 3/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. sugar
2 tsp. cinnamon

Cream butter, shortening and sugar. Add eggs. Sift together flour, cream of tartar, soda and salt. Add to butter mixture, beat until combined. Mix 2 T. sugar and cinnamon in small bowl, roll dough into balls and roll in cinnamon sugar. Bake 8-10 minutes at 400 degrees.

Chocolate Scotcheroos

from Mom's Recipe Box

1 c. sugar
1 c. light corn syrup
1 c. peanut butter
6 c. rice krispies
1 c. semi-sweet chocolate chips
1 c. butterscotch chips

Combine sugar and syrup in a 3 qt. saucepan. Cook over medium heat stirring frequently until mixture starts to bubble. Remove from heat. Stir in peanut butter. Add rice krispies, stir until well blended. Press into greased 13 x 9" pan.

Melt chocolate and butterscotch chips in double boiler or microwave, stirring until just melted. Spread over rice krispies mixture. Cool until firm.

Cut-out Sugar Cookies w/Cream Cheese Frosting

from Julie B. Teerlink

1-1/2 c. sugar
1 c. butter
1 egg
2 tsp. vanilla
1 c. sour cream
5 c. flour
1 tsp. baking soda
1/2 tsp. salt

Cream together sugar and butter. Add egg and vanilla, mix well. Blend in sour cream and mix thoroughly. Add dry ingredients. Mix. Chill dough. Roll out 1/4 to 1/2" thick and cut in desired shapes. Bake at 425 for 7-8 minutes. Frost with Cream Cheese Frosting.

Cream Cheese Frosting

4 oz. package cream cheese, softened
1 sq. butter, softened
1 lb. powdered sugar (about 3-1/4 c.)
1 tsp. vanilla
Food coloring, any color

Blend in mixer until smooth. Spread on cookies.

Hot Fudge Sauce

from Mom's recipe box

1 square butter
6 oz. semi-sweet chocolate chips
2 c. powdered sugar
1-1/3 c. evaporated milk
1 tsp. vanilla

In medium saucepan, melt butter and chocolate chips. Add evaporated milk to butter/chip mixture. Over head add powdered sugar slowly, boil 8 minutes. Add vanilla.

Chocolate Trifle

from Julie J. Teerlink

1 box German chocolate cake mix, made according to pkg. directions
2 lg. packages instant chocolate pudding mix, made according to pkg. directions
16 oz. cool whip, thawed
1 pkg. toffee bits
1 Hershey chocolate bar, shaved into curls

Cube half of cake and put in bottom of large trifle bowl. Spread half of pudding over cake. Spread half cool whip container over pudding. Sprinkle toffee bits liberally over cool whip layer. Repeat layers, topping with toffee bits and chocolate curls. Refrigerate several hours to overnight.

Lowfat Oatmeal Banana Cookies

from Mom's Recipe Box

1/2 c. cooking oil
2/3 c. brown sugar, packed
1 egg
1-1/2 tsp. vanilla
3 mashed ripe bananas or 1 c. applesauce
1 c. flour
3 c. oatmeal
1 tsp. baking soda
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. cloves
1 c. raisins

Mix oil, sugar and egg. Add vanilla and bananas. Stir in dry ingredients and raising. Bake @ 375 for 12 minutes.

Krispie Brownies

1 lg. box brownie mix
1 7 oz. jar marshmallow creme
1 c. peanut butter
1 c. semi-sweet chocolate chips
1 c. buttersctotch chips
3 c. rice krispies

Make brownies according to pagkage directions in a 13 x 9 inch pan. Let cool. Spread marshmallow creme on top of brownies. In large saucepan over low heat combine peanut butter, chocolate and butterscotch chips; melt together. Remove saucepan from heat and blend in rice krispies. Spread mixture on top of marshmallow creme. Chill in refrigerator.

Chocolate Chip Bundt Cake

from Michelle Ponder

1 yellow butter moist Cake mix
1 small instant vanilla pudding
1 small instant chocolate pudding
4 eggs
1/2 c. oil
1 1/2 c. water
1 cup Nestles semi sweet chocolate chips (I use a most of the bag)

Mix all ingredients together in mixing bowl and mix on high for 2-3 min until well blended. Fold in 1 cup of the chocolate chips Pour into a well greased and floured Bundt pan (or use PAM) Bake at 350 degrees for 45 min to 1 hour. Check doneness with a toothpick.

Allow to sit 15 min before turning out onto a serving plate.
Dust with powdered sugar and choc chips if desired.