3/4 c. butter or margarine, divided 2 c. powdered sugar 1 c. evaporated milk 3/4 c. semi-sweet choc. chips 24 cream-filled chocolate sandwhich cookies,crushed 3 to 4 medium firm bananas cut into 1/2 inch slices 2 quarts vanilla ice cream softened, divided 1 can crushed pineapple, drained 1 jar maraschino cherries, drained and halved whipped topping In a saucepan, combine 1/2 c. butter, sugar, milk, and chocolate chips. Bring to a boil over medium heat; boil and stir for 8 minutes. Remove from the heat and cool completely. Meanwhile, melt the remaining butter; toss with cookie crumbs. Press into a greased 9 x 13 pan. Freeze for 15 minutes. Arrange banana slices over crust; spread with 1 quart ice cream. Top with 1 cup of chocolate sauce. Freeze for 1 hour. Refrigerate remaining chocolate sauce. Spread the remaining ice cream over the dessert; top with pineapple, cherries, and pecans. Cover and freeze several hours or overnight. Remove from the freezer 10 minutes before serving. Reheat the chocolate sauce. Cut dessert into squares; serve with chocolate sauce and whipped cream. 
Candy Bar Croissants 1 tube refrigerated crescent rolls (8 oz.) 1 Tbsp. butter or margarine, softened 2 plain milk chocolate candy bars (1.55 size) broken into small pieces 1 egg, beaten 2 Tbsp. sliced almonds Unroll crescent roll dough; seperate into triangles. Brush with butter. Arrange candy bar pieces evenly over triangles; roll up from the wide end. Place point side down on a greased baking sheet; curve ends slightly. Brush with egg and sprinkle with almonds. Bake at 375 degrees for 11-13 minutes or until golden brown. Cool on a wire rack.
Chocolate Syrup 1/2 c. sugar 1 Tbsp. cocoa 2 1/2 tsp. cornstarch 1/2 c. water 2 tsp. butter 1/2 tsp. vanilla 1 quart vanilla ice cream In a 1-qt. microwave-safe dish, combine the sugar,cocoa,cornstarch and water until smooth. Cover and microwave on high for 4 minutes or until the mixture boils,stirring twice. Stir in butter and vanilla until blended. Serve warm over ice cream.
Chocolate Malts 3/4 c. milk 1/2 c. caramel ice cream topping 2 c. chocolate ice cream,softened 3 Tbsp. malted milk powder 2 Tbsp. chopped pecans Grated Chocolate In a blender, combine the first five ingredients; cover and process until blended. pour into chilled glasses. Sprinkle with grated chocolate.
Chocolate Sauce 1/2 c. butter or margarine 2 squares unsweetened chocolate 2 c. sugar 1 c. light cream or evaporated milk 1/2 c. light corn syrup 1 tsp. vanilla In a saucepan, melt butter and chocolate. Add sugar,cream,corn syrup and vanilla. Bring to a boil, stirring constantly. Boil for 1 1/2 minutes. Remove from the heat. Serve warm or cold over ice cream or pound cake. Refrigerate leftovers.
Chocolate Banana Bread 1/2 c. butter or margarine,softened 1 c. sugar 2 eggs 1 c. mashed,ripe bananas (about 2 medium) 1/4 c. milk 1 tsp. vanilla 2 c. flour 1/4 c. baking cocoa 1 tsp. baking soda 1 tsp. salt 1/2 c. chopped nuts In a mixing bowl, cream butter and sugar. Add eggs, bananas, milk and vanilla. Combine the flour, cocoa, baking soda and salt; add to the banana mixture and mix just until combined. Fold in nuts. Transfer to a greased 9 x 5 x 3 inch loaf pan. Bake at 350 degrees for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes and remove from pan to a wire rack.
Caramel Chocolate Sauce 30 caramels 1 c. semi-sweet chocolate chips 1 can evaporated milk 1/2 c. butter (no substitute) Ice Cream In a 1 qt. microwave-safe bowl, combine the caramels, chips,milk and butter. Microwave, uncovered, on high for 2 minutes; stir. Heat 1 to 2 minutes longer or until the carmels are almost melted; stir until smooth. Serve warm over ice cream (sauce will thicken upon standing). Refrigerate leftovers. Yield: 2 cups.
Chocolate Dipped Apples Submitted by Penny_Picks: 4 medium apples 4 wooden craft sticks 1 pkg. (14 oz.) caramels 2 Tbsp. water 1-1/2 cups chopped PLANTERS Nuts 2 pkg (4 oz. each) BAKER'S GERMAN'S Sweet Baking Chocolate 2 tsp. margarine, butter or shortening Preparation- Wash and dry apples; insert stick into stem end of each apple. Microwave caramels and water in deep microwavable bowl on HIGH 2 to 3 minutes or until caramels are melted and mixture is smooth, stirring every minute. Dip apples into hot caramel mixture; turn until well coated. Scrape excess from bottoms of apples. Roll bottom halves in nuts. Place on greased tray. Refrigerate at least 15 minutes. Microwave chocolate and margarine in deep microwavable bowl on HIGH 2 to 3 minutes until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted. Drizzle apples generously with chocolate. Let stand on waxed paper-lined tray until chocolate is firm. Store dipped apples in refrigerator up to two weeks.
Hard Chocolate Sauce-Dairy Queen Style 1 pkg. (6 oz.) chocolate chips 1/2 stick butter or margarine 1/4 c. Mazola oil In a double boiler melt chips and butter together.When melted add oil. Pour over ice cream and it will harden.
Quick Frosting Fudge 1 (12oz) pkg (2 cups) semi-sweet chocolate chips 1 can Pillsbury Chocolate Fudge Creamy Supreme Frosting 1 1/2 cup miniature marshmellows 3/4 cup chopped mixed nuts Line an 8" square pan with pil, extending foil over edges, and lightly butter the foil. Melt chips in large saucepan over very low heat, stirring until smooth. Remove from heat and stir in frosting. Add marshmellows and nuts, mix until well coated. Spread in buttered pan, and chill until firm (about 1 hour). Remove from pan by pulling up foil, cut into squares. There are many variations you can make, using different kinds of chips (vanillia, butterscotch, peanut butter, etc.) and different flavors of frosting.
Chocolate Zucchini Bread 3 Eggs 1 cup Vegetable oil 2 cups Sugar 1 tablespoon Vanilla extract 2 cups Shredded -- peeled zucchini About one medium 2 1/2 cups Flour 1/2 cup Cocoa 1 teaspoon Salt 1 teaspoon Cinnamon 1/4 teaspoon Baking powder In a mixing bowl, beat eggs, oil, sugar and vanilla. Stir in zucchini. Combine dry ingredients; add to zucchini mixture and mix well. Pour into 2 greased 8 x 4 x 2 loaf pans. Bake at 350 for hour or until bread tests done. Yield: 2 loaves.
Snowman Soup Submitted by Mistyshadows2u Warm the hearts of good little boys and girls with a packet of Snowman Soup! Also good for teachers, co-workers and anyone you just would like to give a little something to. Assemble in a gift bag or small zipper food storage bag: 1 individual pack hot chocolate mix 3 Hershey's chocolate kisses 10-15 mini-marshmallows 1 small candy cane Print our Snowman Soup Gift Tag. Or, hand-write a gift tag with the following poem: Was told you've been real good this year. Always glad to hear it! With freezing weather drawing near, You'll need to warm the spirit. So here's a little Snowman Soup Complete with stirring stick. Add hot water, sip it slow. It's sure to do the trick!
Chocolate Crackers 1 sleeve saltine crackers 2 sticks butter (not margarine) 1/2 cup sugar 12 oz bag chocolate chips Preheat oven 350 degrees. Cover a cookie sheet with tin foil. Lay out saltine crackers onto the cookie sheet. Do not crush crackers. Crackers will cover the entire cookie sheet. Melt butter with sugar in a microwave or on the stove. Pour butter and sugar mixture over crackers. Put tray into oven for 7 minutes. Take tray out of oven (butter and sugar should be bubbling). Turn off the oven. Pour chocolate chips on top of the cracker mixture. Put tray back into the oven to melt the chips and then pull the tray out and spread the melted chips. Put into freezer for at least 20 minutes (the longer the better) and then take out and break into chunks. Store in an air-tight container at room temperature.
Chocolate Raspberry Ice Cream 4 oz unsweetened chocolate 1 cup milk 2 eggs 1 cup sugar 1 tsp vanilla 1 cup cream 1/2 pint raspberries 1/8 to 1/4 cup sugar Melt the chocolate over very low heat. Add 1 cup milk and heat until chocolate is fully dissolved into the milk. Remove from heat and cool. Beat eggs until light and fluffy. Add sugar and beat more. Add cream and vanilla and beat more. Add chocolate mixture, beat thoroughly, and chill until cold (1-3 hours, depending on your 'fridge). While chocolate base is freezing, mash the raspberries with the sugar, cover, and refrigerate. When chocolate mixture is cold, freeze it in your ice cream maker. When it is about 2 minutes from being "done" add the raspberry mixture. Finish freezing and enjoy.
Chocolate Dumplings Submitted by Daylilytam Chocolate sauce: 3/4 cup sugar 1/4 cup cocoa 1 Tbsp cornstarch or flour dash of salt 2 cups water 2 Tbsp. butter or margarine Combine sugar,cocoa,flour, and salt in a heavy skillet. Stir in water and cook until mixture begins to boil and thicken slightly, stirring constantly. Add butter and mix well. Remove from heat while making dumplings. Chocolate Dumplings: 1 cup flour 2 tsp. baking powder 1/2 tsp. salt 1/2 c. sugar 2 Tbsp. cocoa 3 Tbsp. shortening or butter 1 egg 1/2 c. milk 1 tsp. vanilla Sift together flour,baking powder, salt, sugar, and cocoa. Add shortening,egg,milk and vanilla. Stir to blend ingredients. Beat thoroughly for 1 minute. Return skillet to heat and bring to boil. Drop dumplings by spoonfuls in sauce. Reduce heat, cover, and simmer gently for 20 minutes. Serve plain,with cream,whipped cream,ice cream,nuts, cherries,etc. as desired (variations on this is to leave the cocoa out of dumpling mixture,leave it like that or add a different flavor or food color).
Chocolate Chip Cheese Ball 1 package (8oz) cream cheese, softened 1/2 cup butter (no substitutes), softened 1/4 teaspoon vanilla extract 3/4 cup confectioners sugar 2 Tablespoons brown sugar 34 cup miniture semisweet chocolate chips 3/4 cup finely chopped pecans serve with chocolate graham crackers, or anything that sounds good. In a mixing bowl, beat the cream cheese, butter, and valilla until fluffy. Gradually add the sugars; beat just until combined. Stir in chocolate chips. Cover and refirgerate for 2 hours, at least. Place cream cheese mixture on large piece of plastic wrap; shape into a ball. Refrigerate for another 1 hour(at least) Just before serving, roll cheese ball in pecans. Serve with chocolate graham crackers,apple wedges, etc. Yield: 1 cheese ball (about 2 cups)
Chocolate Crumb Muffins 1 1/4 c Flour 3/4 ts Baking soda 1/4 ts Cinnamon 3/4 c Sugar 1/2 c Chopped nuts, Set aside. 1/4 c Cocoa 1/4 c Oil 3/4 c Applesauce 1 ea Egg Crumb Topping: 1 tb Butter, melted 1/4 c Brown sugar 2 tb Flour 2 tb Cocoa 1/4 c Chopped nuts 1/4 ts Cinnamon 1/4 t salt Sift together flour, sugar, baking soda, salt & cinnamon. Stir in chopped nuts and set aside. Beat together cocoa, applesauce, oil and the egg. Add this to dry ingredients, stirring only until combined. Crumb Topping: In a small bowl, mix all the ingredients. Place paper baking cups in 6 microwave safe custard cups or muffin pan. Fill cups 1/2 full with batter, sprinkle with 1 tsp Crumb Topping. Microwave for 3 1/2 minutes on high; rotate cups 1/4 turn every minute. Repeat with remaining batter.
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