Chocolate Peanut Supreme

Provided by Carol Myers

1/2 cup chunky peanut butter
1/3 cup butter or margarine
1 1/2 cup graham cracker crumbs (about 24 graham cracker squares)
1 5.9 ounce instant chocolate pudding mix
3 cups cold milk
1 12 ounce container frozen whipped topping (thawed)
1 cup peanuts, chopped

In a bowl, combine peanut butter and butter.  Stir in cracker crumbs and sugar;  mix well.  Press into a greased 13x9" pan.  Prepare pudding mix with milk and spoon over crust.  Spread with whipped topping, and sprinkle with peanuts.  Cover and refrigerate for at least one hour.

Ben's Chocolate Homemade Ice Cream

(As in "Ben & Jerry's")

Ben's chocolate ice cream is about as rich as they come.  The pinch of salt helps to bring out the chocolate flavor.

4 ounces unsweetened chocolate

1 cup milk

2 large eggs

1 cup sugar

1 cup heavy cream

1 tsp vanilla extract

1 pinch salt

Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling, water.  Gradually whisk in the milk and heat, stirring constantly, until smooth.  Remove from the heat and let cool.

Whisk the eggs in a mixing bowl until light and fluffy (1 to 2 minutes).  Whisk in the sugar a little at a time, then continue whisking until completely blended (about 1 minute more).  Add the cream, vanilla, and salt, and whisk to blend.

Pour the chocolate mixture into the cream mixture and blend.  Cover and refrigerate until cold (about 1 to 3 hours).

Transfer the mixture to an ice cream maker and freeze following the ice cream maker manufacturer's instructions.

Chocolate Swirl Cheesecake

Provided by Linda George

1 cup chocolate chips
1/2 cup sugar
1 1/4 cup graham cracker crumbs
2 Tbs sugar
1/4 cup margarine, melted
2 8 ounce package cream cheese, softened
3/4 cup sugar
1/2 cup sour cream
1 tsp vanilla
4 eggs

Combine chocolate chips and 1/2 cup sugar over hot, not boiling, water in a double boiler.  Heat until chips melt and mixture is smooth.  Remove from heat.  Combine crumbs, 2 Tbs sugar, and melted margarine.  Pat into 9" spring form pan bottom and 1 1/2" up the sides.  Beat cream cheese, gradually, and add 3/4 cup sugar.  Mix in sour cream and vanilla.  Add eggs, one at a time, beating well after each addition.  Divide batter in half.  Stir chocolate mixture in first half.  Pour into pan, and cover with plain batter.  Carefully marble with knife.  Do not disturb the pie crust.  Bake at 325 degrees for 50 minutes or until only a 2"-3" circle in the center will shake.  Cool at room temperature, and then refrigerate.

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.

White Chocolate Macadamia Nut Cookies

Provided by Linda George

1/2 cup butter or margarine, softened
3/4 cup packed brown sugar
1/2 cup shortening
1/2 cup white sugar
1 egg
1 1/2 tsp vanilla extract
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup white chocolate chips
7 ounces macadamia nuts, coarsely chopped

Preheat oven to 350 degrees.  Lightly grease cookie sheets.  Beat butter and shortening until soft and creamy.  Gradually add the sugars and beat well.  Add egg and vanilla and beat well.  Combine flour, soda, and salt.  Gradually add to butter mixture beating well after each addition.  Stir in chips and nuts.  Drop dough by rounded teaspoonfuls onto lightly greased cookie sheets.  Bake for 10-12 minutes or until done.  Remove to wire racks to cool.

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.

Peanut Butter Munchies

Provided by Jena Root

No cooking:  Makes about 3 dozen

1 1/4 cups graham cracker crumbs
1 cup unsifted 10x sugar
1 cup creamy peanut butter
1/4 cup butter or margarine
1/2 cup chopped walnuts
Melted chocolate chips for coating if desired

Mix graham cracker crumbs, 10x sugar, peanut butter, and butter in a medium sized bowl, using a spoon.  Roll into small balls.  Roll in chopped nuts or coat with melted chocolate.  Refrigerate.

Coca Cola Cake

Provided by Irene Hammons (2000)

1/2 cup margarine
1/2 cup Crisco
1/4 cup cocoa
1 cup coca cola

Mix and bring to a boil.  Remove from heat and add 1 1/2 cups miniature marshmallows.  Let cool

2 cups flour
2 cups sugar
1/2 cup buttermilk
1 tsp soda
1 tsp vanilla
2 eggs

Mix together thoroughly and add to above cooled mixture.  Pour into greased 9x13" pan.  Bake at 350 degrees for 45 minutes.  While still warm, frost with topping below.

1/4 cup cocoa
1/3 cup coca cola
1/2 cup margarine

Bring to a boil, remove from heat and add

2 cups 10x sugar
1 tsp vanilla
1 cup chopped nuts

Spread over warm cake

Easy Chocolate Caramel Cake

Provided by Carol Myers (1999)

Bake 1 9x13" chocolate cake (boxed or homemade)
Let cool, and punch holes in cake with the handle of a wooden spoon

Pour 1 can of sweetened condensed milk over cake and then pour 1 small jar of caramel ice cream topping over milk.

Refrigerate cake until ready to serve and then ice with Cool Whip

Chocolate Zucchini Cake

Provided by Lori Hammons (1990)

Cream together:

1/2 cup shortening
1 1/2 cups sugar
1 tsp vanilla
2 eggs
1/2 cup sour milk (buttermilk)

Mix:

2 1/2 cups flour
1 tsp baking soda
1/2 tsp cloves
1/2 tsp baking powder
1/2 tsp cinnamon
4 tbs cocoa
2 cups zucchini, peeled and grated
1/4 cup chocolate chips
1/4 cup chopped nuts

Grease and flour bundt pan, add above, and bake at 325 degrees for 40-50 minutes

Glaze:

1/2 cup chocolate chips
2 tbs butter or margarine
1 tbs light corn syrup

Heat over low heat until chips are melted.  Spoon over cake.

Striped Chocolate Peanut Butter Pie

Provided by Joyce Goodhart

3/4 cup peanut butter
3 tbs butter or margarine
1 1/2 cup graham cracker crumbs
1 4 ounce package of vanilla pudding mix (not instant)
1 4 ounce container of Cool Whip
3 cups milk
1 4 ounce package of chocolate pudding mix (not instant)
1 tsp vanilla

Heat 1/2 cup peanut butter and the margarine until smooth.  Stir in crumbs and cool.  Press onto bottom and sides of a 9" pie plate.  Chill.  In 1 quart saucepan, combine vanilla pudding mix, and 1 1/2 cups milk.  Cook and stir to a full boil.  Stir in remaining peanut butter (1/4 cup).  Spoon into crust.  Chill.  Combine chocolate pudding mix and 1 1/2 cups milk.  Cook and stir to a full boil.  Stir in vanilla.  Spoon over peanut butter layer.  Chill.  Spread Cool Ship over top of pie.  Sprinkle with chopped peanuts and chocolate curls.

Texas Sheet Cake

Provided by Marie Scheurich (my mom)

Mix together 2 cups of sugar and 2 cups sifted flour

Bring to a boil 1 cup margarine, 4 tbsp cocoa, and 1 cup water.

Pour mixture over sugar and flour

Add and beat well 1/2 cup buttermilk, 1 tsp baking soda, 2 eggs, 1 tsp vanilla

Pour cake into greased jelly roll pan and bake at 400 degrees for 20 minutes.  While cake is still warm, pour on icing (below):

Icing:

Melt 3/4 stick margarine and 5 tbsp milk over low heat.  Add 3/4 box of 10x sugar (not quite 3 cups) and 4 tbsp cocoa.

Sprinkle cake with chopped walnuts or pecans

Chocolate Cake with Peanut Butter Frosting

Provided by Ruth Hammons

2 cups sugar
3 large eggs
1 1/4 cups oil
4 tsp vanilla
1 1/3 cups boiling water
1 cup unsweetened cocoa
1 1/3 tsp baking soda
1 1/3 tsp baking powder
2/3 tsp salt
2 2/3 cups unsifted all purpose flour

Grease 2 9" round cake pans.  In large bowl, beat sugar and eggs until creamy.  Blend in oil and vanilla, beat 2 minutes.  Combine boiling water and cocoa, add to egg mixture and blend thoroughly.  Stir in baking soda, baking powder, and salt.  Add flour and beat until thoroughly blended.  Pour into prepared pans and bake 25-30 minutes.  Remove from oven and let stand for 5 minutes in the pans.  Then, turn onto racks.  Cool completely before frosting.

Peanut Butter Frosting

1 pound of sifted 10x sugar
1/2 creamy style peanut butter
1/4 to 1/3 cup milk

Combine all ingredients, beating until smooth and creamy.  Add more milk if needed.

Turtle Cake

Provide by Carol Myers

1 cake mix - Swiss or German Chocolate

Mix with:

1/2 cup butter or margarine
1/2 cup plus evaporated milk
1 egg

Put 1/2 of the batter in the bottom of a greased and floured 13x9 inch pan.  Bake 15 minutes at 350 degrees.

Melt together:
1 (12 ounce) package of Kraft Caramels
1/2 cup of evaporated milk (the remaining milk in the can is the "plus" to be added to the cake mix)

Pour melted mixture over baked cake, then sprinkle on 1 cup of chopped pecans and 12 ounces of chocolate chips.  Add remaining batter by spoonfuls, spreading together.  Bake 25 minutes at 350 degrees.  Cut while warm.  Keeps best in refrigerator.

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

Chocolate Sheet Cake

Provided by Lois Phillips

1 1/4 cups margarine or btter
1/2 cup unsweetened cocoa
1 cup water
2 cups unsifted flour
1 1/2 cup firmly packed brown sugar
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 (14 ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated)
2 eggs
1 tsp vanilla
1 cup 10x sugar
1 cup chopped nuts

Preheat oven to 350 degrees.

In a small saucepan, melt 1 cup of margarine, stir in 1/4 cup cocoa, then add water.  Bring to a boil.  Remove from heat.

In a large mixer bowl, combine flour, brown sugar, baking soda, cinnamon, and salt.  Add cocoa mixture.  Beat well.  Stir in 1/3 cup Eagle Brand Milk, eggs, and vanilla.  Pour into 9x13 inch pan.  Bake 15 minutes or more until cake springs back when touched.  Another way to test it is to put a toothpick in the middle and waiting for it to come out clean.

In a small saucepan, melt remaining 1/4 cup of margarine, stir in 1/4 cup of cocoa, and remainder of the milk.  Stir in 10x sugar and nuts.  Spread on warm cake.