1 (12 ounce) container frozen whipped topping, thawed 1 (14 ounce) can sweetened condensed milk 1 cup white sugar 1 teaspoon vanilla extract 1 1/2 cups candy-coated chocolate pieces 1 pinch salt 2 cups milk Directions 1. Combine whipped topping, condensed milk, sugar, vanilla, candy and salt in the freezer canister of an ice cream maker, stir. Insert paddle, and fill with enough milk to reach 1 inch from top of canister (may be more or less than 2 cups). Freeze according to manufacturer's directions. (To freeze without an ice cream maker, use a 2 quart plastic container, fill with milk to two inches from the top and freeze in freezer, stirring every 15 minutes until hard.) 
Caramel Chocolate Corn Ingredients: 16 cups popped popcorn 1 cup roasted peanuts 1 cup brown sugar 1/2 cup butter 1/4 cup light corn syrup 1 teaspoon vanilla extract 1 teaspoon salt 1/2 teaspoon baking soda 1 cup milk chocolate chips 1 teaspoon shortening Directions: 1. Grease cookie sheets. 2. Place popcorn and peanuts in a paper bag. Set aside. 3. In a microwave safe bowl, combine sugar, butter, corn syrup, vanilla and salt. Microwave 4 minutes, until bubbly. Stir in baking soda. Pour over popcorn mixture and shake bag to coat. 4. Roll down edges of bag and place bag in microwave. Heat for 2 minutes, shaking three times to mix. Spread mixture onto prepared sheets to cool. 5. In a microwave safe bowl, combine chocolate and shortening. Microwave 90 seconds, stirring once, until melted. Drizzle over popcorn mixture. Let cool before serving.
Hershey’s Hot Cocoa Ingredients: 2 tablespoons white sugar 2 teaspoons HERSHEY'S ® Cocoa Powder 1 pinch salt 1 cup milk 1/4 teaspoon vanilla extract Directions: 1. Mix sugar, cocoa and salt in large mug. Heat milk in microwave at HIGH (100%) 1-1/2 minutes or until hot. Gradually add hot milk to cocoa mixture in mug, stirring until well blended. Stir in vanilla. 2. VARIATIONS: Lower Fat: Use nonfat milk; follow recipe above. Sugar Free: Omit sugar. Combine cocoa and salt. Proceed as above, using nonfat milk. Stir in vanilla and sugar substitute with sweetening equivalence of 2 tablespoons sugar.
Hot Chocolate Mix 1 8-quart pkg. powdered dry milk 1 1/2 c. powdered sugar 1 8oz. jar powdered cream 1 lb. can instant chocolate (like Nestle’s Quick) 1/2 c. hersheys cocoa Mix and store in air-tight container. Use 1/4 to 1/3 cup in 1 cup boiling water to serve.
Chinnie’s Banana Chocolate Chip Muffins 1 3/4 c (425 ml) flour 1/2 c (125 ml) sugar 3 tsp (15 ml) baking powder 1/2 tsp (2 ml) salt 1/2 c (125 ml) semi-sweet chocolate chips 1 egg 1/4 c (50 ml) cooking oil 1/4 c (50 ml) milk 1 c (250 ml) mashed bananas (3 medium) Measure first five dry ingredients into large bowl. Mix thoroughly and make a well in center. Beat egg until frothy. Mix in oil, milk and bananas. Pour into well. Stir only to moisten. Batter will be lumpy. Fill greased muffin tins 3/4 full. Bake in 400F (200C) oven for 20-25 min. Yield: 12-14 muffins
Chocolate Gravy 2/3 cup sugar 1/4 cup chocolate 2 Tbls. Flour 1/4 Cup Hot water 1 1/2 Cup milk Make this like any other kind of gravy, serve it over a biscuit for breakfast
Brownie Cones 1 package of your favorite brownie mix Ice cream cones- the ones with flat bottoms Muffin tin Chocolate Glaze (see bottom) Instructions: 1. Prepare brownie mix according to instructions. Spoon the brownie mixture into a cone to the half way point and stand in a muffin tin section. Do the same until the entire mix is used. 2. Bake according to package directions. Allow to cool before glazing. The brownie will look a little bumpy, but don't worry they'll taste great and the glaze will smooth them over. 3. After the brownie cones are completely cooled, dip the brownie side of the cone into the chocolate glaze. While the glaze is still damp, top the brownies with sprinkles or candies. Allow the glaze to harden before serving. Chocolate Glaze: 1/4 cup semisweet chocolate chips 1 tablespoon unsalted butter 1 tablespoon chocolate sauce Melt chocolate chips with butter in top of double boiler over barely simmering water OR microwave chocolate and butter according to package instructions. Stir until smooth. Cool slightly and add chocolate sauce.
Hot Fudge Sauce 1-1/2 cups sugar 3/4 cup cocoa 1/2 tsp. salt 1 cup water 1/2 cup brown sugar 1/4 cup flour 1 (14-1/2 oz) can evap. milk 2 Tbsp. butter combine sugar, cocoa, flour and salt. Add milk, water, and butter. Cook over medium flame, stirring constantly, until boiling. Cook 5 minutes longer. Cool and stir in 2 t. vanilla.
Chocolate Fondue Ingredients: 6 ounces unsweetened baking chocolate squares 1 1/2 cups sugar 1 cup light cream 1/2 cup butter 1/8 teaspoon salt 3 tablespoons cream de cacao or coffee-flavored liqueur Angel cake cut into bite-size chunks marshmallows Fruits (such as bananas, strawberries, maraschino cherries, or pineapple) Place chocolate in slow-cooking pot. Cover and heat on high for about 30 minutes or until chocolate melts. Stir in sugar, cream, butter, and salt. Cook on high, stirring constantly, for about 10 minutes or until blended. Add creme de cacao. Turn control to low. Spear angel cake chunks, marshmallows or fruits with fondue fork. Dip into chocolate mixture. Keep chocolate hot in slow-cooking pot.
Easy Chocolate Crockpot Fondue 24 ounces semisweet chocolate chips 1-1/4 C. evaporated milk 1/4 C. sugar 2 t. vanilla extract 1 T. fruit flavored liqueur Place ingredients in cooker. Cover and cook on high 30 minutes. Stir well, cover and cook on low 1 hour longer. Dip pieces of pound cake, fruit, pretzels, cookies or marshmallows into chocolate mixture. Makes 3 cups.
Chocolate Waffles 1 Egg 2 Tablespoons Unsalted Butter 1/3 Cup Milk 3 Tablespoons Sugar 3 Tablespoons Amaretto or 1 Teaspoon Almond Extract 1/3 Cup Sour Cream 1/4 Cup Chocolate Syrup 2/3 Cup Flour 1 Teaspoon Baking Powder 1/4 Teaspoon Baking Soda Separate the egg and melt the butter. Mix together the milk, sugar, sour cream,, almond liqueur or extract, chocolate syrup, melted butter and egg yolk. In another bowl mix the dry ingredients together. Beat egg white until firm but not dry. Stir liquid mixture into dry ingredients until well mixed. Fold in beaten egg white.
Chocolate Double Chocolate Muffins 4 ounces (1 stick) margarine or Butter 3 ounces 1 oz. squares, cut up of Unsweetened chocolate 1 cup Sugar 1 Egg 2 teaspoons Vanilla extract 1 dash Salt 2 cups Flour 1 cup Buttermilk 1 teaspoon Baking soda 6 ounces Semisweet chocolate chips (1 cup) 1. Preheat oven to 400 deg. F. In a 2-quart glass bowl, combine butter and unsweetened chocolate. Heat in microwave oven on High 2 to 2 1/2 minutes, until melted and smooth when stirred. Let cool to lukewarm. 2. Stir in sugar, egg, vanilla, salt, and buttermilk, until thoroughly blended. Mix together flour and baking soda and stir into chocolate mixture just until combined. Stir in chocolate chips. 3. Spoon batter into 12 paper-lined 2 and 1/2 inch muffin cups, filling to top. 4. Bake 15 to 20 minutes, or until a cake tester inserted in center comes out clean. Let muffins cool in pans 5 minutes, then transfer to racks to cool completely. Serve warm or cool.
Mistyshadows Chocolate Breakfast Preparation Method -------- ------------ -------------------------------- 1 thin bittersweet chocolate bar -- (1 ounce) such as Lindt 2 large eggs -- beaten lightly 1/2 teaspoon vanilla extract 1 tablespoon milk 1 thick slices stale egg bread -- (4 1/3 inch) 1 tablespoon butter 1/2 cup fresh raspberries 2 teaspoons sugar -- or to taste Confectioners' sugar for dusting Mint for garnish Break chocolate into 2 pieces. In a bowl whisk together eggs, vanilla, and milk. Using a 3-inch heart shaped cutter cut a heart shape from each slice of bread. Place a piece of chocolate on top of one of the pieces of bread and gently press another piece on top, pinching the edges. Repeat the procedure with other 2 pieces of bread. Dip bread into egg mixture, making sure they are soaked. Heat the butter in a non-stick skillet over moderate heat until it begins to foam, add the stuffed bread hearts and cook them, turning them once for 2 to 3 minutes per side or until they are nicely browned. In a bowl mash 3/4 of the raspberries and stir in the sugar. Stir in the remaining berries. Transfer the browned hearts to a plate and top with the raspberries. Dust with confectioners' sugar and garnish with mint. Yield: serves 1
Chocolate Sauce 2 squares unsweetened chocolate or can use 1/2 c. cocoa 1 c. sugar 1 c. hot water 1 Tbsp. cornstarch 1 Tbsp. butter 1/8 tsp. salt 1 tsp. vanilla Melt chocolate in double boiler. Gradually add hot water and stir until smooth. Dissolve cornstarch in 2 Tbsp. cold water and add to chocolate mixture. Add sugar and salt and stir until dissolved. Cook over boiling water until mixture is thick and smooth, about 8-10 minutes. Stir frequently. Remove from heat and add butter and vanilla. Makes about 1 1/2 cups.
Chocolate Popcorn Balls 1 1/2 c. sugar 1/2 c. corn syrup 2/3 c. water 1 tsp. vanilla 1/3 c. sorghum molasses 3 Tbsp. butter 3 squares chocolate, melted 4 quarts popped corn, lightly salted Combine sugar, syrup and water. Cook to hard-ball stage (280 degrees). Remove from heat and add melted chocolate and vanilla. Pour over popped corn and mix together well. Shape into balls.
RECIPE NAVIGATION
 |
