Powdered sugar
1 large egg
1 cup butter, softened
1/2 tsp cinnamon
1 tsp baking powder
1 1/2 tsp vanilla
1 cup brown sugar
1/4 cup unsweetened cocoa powder
1/2 tsp salt
2 1/4 cups flour

Stir together flour, baking powder, salt, cinnamon and cocoa in a bowl.
In another bowl, cream butter and brown sugar until fluffy, then add egg and vanilla and mix until combined.
Add flour mixture. Transfer dough to a zip top bag and flatten into a disc.

Refrigerate 2 hours.

Heat oven to 350 degrees.

1 – 12 oz. package of semi-sweet chocolate chips
1 – 12 oz. package of butterscotch chips
1 cup of peanut butter
1 – 10 1/2 oz. package of mini marshmallows
1 cup of salted nuts

Combine chocolate, butterscotch and peanut butter in large glass bowl.
Microwave on medium 5 minutes. Stir until melted. Fold in marshmallows and peanuts.

Spread in a buttered 13 x 9 inch pan.

Refrigerate for several hours or until set.

Cut into squares.

12 oz. package of chocolate chips
1 – 14 oz. can sweetened condensed milk
2 teaspoons of vanilla
1 cup of white chocolate chips
1 tablespoon of peppermint extract
1 drop green food coloring

In heavy saucepan melt chocolate chips and 1 cup of the milk over low heat.
Add vanilla.
Spread 1/2 the mix into waxed paper-lined 8 or 9-inch square pan.

Chill 10 minutes or until firm. Hold remaining mix at room temperature.

In heavy saucepan melt white chocolate chips and the rest of the milk.
Add peppermint extract and food coloring.

Spread on chilled chocolate layer.

1/2 cup of butter
1 (1 oz.) square of unsweetened chocolate
1/4 cup of granulated sugar
1 teaspoon of vanilla
1 egg, beaten
2 cups of graham cracker crumbs
1 cup of shredded coconut
1/4 cup of butter
1 tablespoon of milk or cream
2 cups of powdered sugar
1 teaspoon of vanilla
1 1/2 (1 1/2 oz.) square unsweetened chocolate

Melt 1/2 cup butter and 1 square chocolate in saucepan. Blend granulated sugar, 1 teaspoon vanilla, egg, crumbs and coconut into butter-chocolate mixture.

Mix well and press into ungreased 11 1/2 x 7 1/2 inch baking dish.

Refrigerate.

1 can of Eagle Brand milk
2 lbs. of powdered sugar
1 stick of margarine, melted
1 teaspoon of vanilla
1 lb. of pecans, chopped
1/4 lb. of paraffin wax
1 giant package of semi-sweet chocolate chips

Mix the first five ingredients together wel .

Shape into small bal s and drop on wax paper and chill in ice box.

Melt wax and chocolate chips in double boiler and dip candy with a toothpick in chocolate then set on the wax paper

3/4 cup of instant potatoes (2 servings cooked, but not seasoned)
4 cups of flaked coconut
1 – 16 oz. package of powdered sugar
1 teaspoon of almond extract

Stir together the instant potatoes, coconut, powdered sugar, and the almond extract, mixing thoroughly.

Refrigerate the mixture for 1 to 2 hours.

Melt a 12 ounce bag of semi-sweet chocolate chips and 1/3 of a bar of paraffin was in a double boiler.

Shape the coconut mixture into small bal s and dip in the melted chocolate.

Lay on waxed paper until cool.

2 cups all-purpose flour
1/3 cup sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1/2 cup unsalted butter, frozen
1 egg
1/2 cup sour cream
1/2 cup chopped strawberries
1/2 cup semi-sweet chocolate chips
sugar, for sprinkling

Preheat oven to 400.
Combine the flour, 1/3 cup sugar, baking powder, baking soda and salt in a mixing bowl. Grate butter into the flour mixture.
Beat in egg and sour cream until just combined. Stir in strawberries and chocolate chips.

1box devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
2 teaspoon almond extract, if desired
1can (21 oz) cherry pie filling
2containers (4 oz each) vanilla pudding
1container (1 lb) creamy chocolate frosting

1Heat oven to 350°F (325°F for dark or nonstick pans).

Make and bake cake mix as directed on box for 24 cupcakes, using water, oil, eggs and almond extract.
Cool in pans 10 minutes; remove from pans to cooling racks.
Cool completely, about 30 minutes.

2 oz. melted chopped white chocolate
6 oz. chocolate pie crust
2 bananas, sliced
5 3gg yolks
2 cups milk
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp. salt
8 oz. chopped semisweet chocolate

Spread white chocolate into pie crust; top with two layers of sliced bananas. Cook egg yolks, milk, sugar, cornstarch and salt over medium heat whisking constantly, until thickened; then whisk in chopped semisweet chocolate.
Pour egg mixture over bananas and chill.

Redbook magazine, June 2003.

1 1/2 sticks butter
3 cups sugar
2/3 cup evaporated milk
12 oz semi-sweet chocolate chips
1 jar marshmallow creme
1 teaspoon vanilla
1 cup halved maraschino cherries

Microwave margarine in bowl or casserole dish until melted. Add sugar and milk, mix well. Micro on high for 3 minutes, stir, 3 minutes again, stir, 3 minutes again, stir, 3 minutes again, stir. That's a total of 12 minutes. Stir in chips until melted.

Add remaining ingredients.

Pour into 13x9 or 9x9 pan which has been buttered. C

1can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3cup chocolate-hazelnut spread
24raspberries
2tablespoons dark chocolate chips
1egg, beaten
1tablespoon powdered sugar

Heat oven to 375°F.
Line large cookie sheet with cooking parchment paper.
Unroll dough sheet; cut into 8 squares. Place squares on cookie sheet.

2 (10-oz) jars maraschino cherries with stems
3 Tbsp. butter, softened
3 Tbsp. light corn syrup
2 cups powdered sugar
3 cups semisweet chocolate chips
4 tsp. solid vegetable shortening

Drain cherries; pat dry with paper towels.

In medium bowl, sift together butter and corn syrup. Stir in powdered sugar; knead into smooth ball forms. Shape 1/2 teaspoon butter mixture around each cherry.

Place on baking sheet lined with wax paper. Chill 1 1/2 to 2 hours or until firm.

In medium saucepan, melt chips and shortening over low heat.

1 box red velvet cake mix
2 tbs raspberry liqueur or raspberry juice
2 cups shredded coconut
1 cup raspberries, pureed, strained
1/4 cup seedless raspberry jam
2 pkgs 16 oz each cream cheese frosting

Heat oven to 350 degrees.

In measuring cup, combine berry puree and enough water to equal 1 1/4 cups.

Prepare cake mix according to package directions, substituting puree mixture for water and adding jam, divide among 3 greased and floured 8" pans.

Bake 15 min. or until done. Let cool, trim cakes to level.

5 figs, quartered
20 leaves basil or baby arugula
1/4 cup olive or vegetable oil
1 loaf French bread, sliced diagonally
1/2 cup garlic and herb spreadable cheese or chive cream cheese
10 slices prosciutto or ham, halved lengthwise

Heat oven to 350 degrees.

Brush bread with oil. Place bread on baking sheet. Bake 10 min. or until toasted. Let cool. Divide spreadable cheese among toasted bread slices. Top each slice with 1 basil leaf.

Starting at short end, roll each ham half jelly roll style into rosette. Arrange rosettes on bread slices. Top each with 1 fig quarter.

1 C. corn syrup
1/2 C. sugar
3 oz. Jello (any flavor)
4 qt. popcorn
1 tsp. butter flavor (optional)
Food color (optional)

Mix syrup and sugar. Boil 5 minutes. Add Jello and stir until Jello is dissolved.
Pour over popcorn and form into balls.

Add flavored Jello as desired Try Orange for Halloween , cherry raspberry, strawberry or lime for Christmas. Add some food coloring to intensify the color a bit if desired.

1 (2oz) bottle of red food coloring
1 tsp. cocoa
1 tsp. white vinegar
1 1/2 C. sugar
1 1/2 C. veg. oil
2 eggs
1 C. buttermilk
2 1/2 C. flour
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla

Preheat oven to 350°F. Line two standard muffin tins with cupcake liners.
In small bow combine food coloring, cocoa, and vinegar. Set aside.
In large bowl, combine sugar, oil, eggs, and buttermilk. Beat until well blended. Slowly add flour, baking soda, and salt. Stir in vanilla extract.
Fold in red coloring.

Ingredients
6 Juicy sour apples, pared and cored
1 C. Flour
1 C.

Ingredients
2 Cups finely crushed Oreos (about 24 cookies)
3 T Butter or Margarine, melted
3 ( 8 oz ) packages Cream Cheese softened
1 ( 14 oz ) can Sweetened Condensed Milk
3 Eggs
2 tsp. Vanilla extract
2 ( 1 oz ) squares Unsweetened chocolate Melted

Procedure
Preheat oven to 300 degrees. Line 13 x 9 inch pan with heavy foil set aside

Combine crumbs and butter press firmly on bottom of foil lined pan. With mixer beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth.

1/4 cup fat-free cream cheese (in tub)
1/4 cup nonfat or light sour cream
1/4 cup apricot all-fruit spread
1/4 teaspoon crushed red pepper flakes
2 tablespoons finely chopped red bell pepper

Procedure
In a small mixing bowl, beat cream cheese and sour cream with an electric mixer until well blended. Spoon into a small bowl lined with plastic wrap or a 6-ounce ramekin.
Press mixture slightly to get rid of any air pockets; smooth evenly with rubber scraper.
Refrigerate for at least 30 minutes to firm slightly.

Ingredients
12-ounce can pink lemonade concentrate
1 cup raspberry sherbet
12-ounce can of lemon/lime soda (we used 7-Up)

In a pitcher, mix the lemonade concentrate with the recommended amount of water.

In a separate pitcher, combine the sherbet with 1 cup of the lemonade mixture.

 Add the soda, stir, and serve.
Makes 3 cups