Mint Chocolate Chip Dessert

Provided by Carol Adams

1 box vanilla wafers
2 squares baking chocolate
2/3 cup butter
2 cups 10x sugar
3 egg yolks, beaten
1/2 cup nuts
1 tsp vanilla
dash salt
3 egg whites, beaten
1/2 gallon mint chocolate chip ice cream

Crush vanilla wafers and spread on the bottom of a 13x9" pan.  Melt chocolate.  Cream butter, sugar, and egg yolks.  Add melted chocolate.  Add nuts, vanilla, and salt.  Fold in egg whites.  Spread over wafers.  Freez 1 hour.  Melt ice cream and spread over chocolate layer.

Chocolate Chip Cookies

Provided by Joyce Goodhart

1 stick butter (1/2 cup)
1/2 cup butter flavored Crisco
1 cup peanut butter
1 cup sugar
1 cup brown sugar, packed
2 eggs
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
12 ounce package chocolate chips (2 cups)

Heat oven to 375 degrees.  In a large bowl, beat butter, shortening, peanut butter, sugar, brown sugar, and eggs until well blended.  Put flour, baking soda, baking powder, and salt into sifter.  Sift into butter mixture.  Beat until well blended.  Stir in chocolate chips.  Bake 8-10 minutes.

Chocolate Chip Cake

Provided by Betty Weaver (my aunt) - This recipe can also function as a breakfast pastry

Cream together 1/4 pound of margarine and 1 cup sugar
Add and beat well 2 eggs and 1 cup sour cream
Add and beat well 2 cups Wondra flour, 1 tsp salt, and 1 1/2 tsp baking powder

Mix together:  1/2 cup sugar and 1 tsp cinnamon

Spread half of batter in a well greased and floured 13x9 inch pan.  Sprinkle with 1/2 of the 6 ounce package of chocolate chips and 1/2 of the cinnamon-sugar mixture.  Spread remainder of batter in pan and sprinkle with the remaining chips and cinnamon-sugar mixture.  Bake at 350 degrees for 30 minutes.

* MUST use Wondra flour