#3929 - Ice Cream Bon Bons

(by Shirley McNevich)

good quality ice cream (your choice of flavor)
1/2 cup butter
2 cups Nestle's semi-sweet chocolate chips OR milk chocolate chips
6 TBSP milk
toothpicks
sea salt

Line a cookie sheet with foil and place it in the freezer to get it cold (about an hour). Remove cookie sheet from freezer. Soften ice cream just a bit. Use a cookie dough scoop to scoop an ice cream ball (golf ball sized) from the pint of ice cream, then place it on the cold cookie sheet and stick a toothpick down through the center of the ice cream balls. Repeat with more ice cream. Place the cookie sheet back in the freezer for 5 hours or until ice cream balls are solid. In a saucepan over low heat add the butter and chocolate chips--cook/stir until melted and smooth. Remove from heat--add the milk--stir to mix. Cool the mixture to room temperature, then stir again. Remove cookie sheet from the freezer. Pick up one ice cream ball by the toothpick and coat it in the chocolate mixture, set it back on the cookie sheet and twist the toothpick to remove it. Get a little extra chocolate on the end of the used toothpick and spread it over the hole where the toothpick was removed. Sprinkle a little sea salt over the coated ice cream ball. Repeat with all ice cream balls, then return the cookie sheet to the freezer until ice cream balls are firm. Note: you have to work quickly. If you notice the ice cream balls starting to melt before you have a chance to coat them, put the whole tray back in the freezer for an hour, then try again OR you can just remove one ice cream ball from the freezer at a time, coat it, and immediately place it back on the tray in the freezer.

#3826 - Cashew Brownies

(by Shirley McNevich)

1 1/2 cups Domino's dark brown sugar (packed)
3/4 cup softened butter
3 eggs
3oz. Baker's UNsweetened baking chocolate (melted and cooled according to box directions)
1 TBSP vanilla
1 1/4 cups flour
1/4 tsp. salt
1 1/2 cups Nestle's semi-sweet chocolate chips
1 cup chopped cashews
16 Kraft caramels (unwrapped)
3 TBSP milk

In a bowl add brown sugar and butter--beat with a spoon. Add eggs and vanilla--beat. Add cooled unsweetened melted chocolate and salt--beat. Add flour and chocolate chips--stir just until mixed. Pour the batter evenly into 2 - 9" square cake pans (lined with foil and sprayed with Pam). Sprinkle the chopped cashews evenly over the batter in each pan. Bake at 325 degrees 20-25 minutes just until brownies are firm to the touch--do NOT overbake. Cool for 30 minutes. In a saucepan over low heat add the unwrapped caramels and the milk--cook/stir until melted and smooth. Drizzle the melted caramel mixture evenly over the cooled brownies in each pan. Cool completely. Use the foil to remove the brownies from each pan and cut them into squares.

#3825 - Turtle Pecan Cookies

(by Shirley McNevich)

1 cup softened butter
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
1 3/4 cups flour
1/2 tsp. baking powder
12oz. Nestle's semi-sweet chocolate chips
1 TBSP Crisco shortening
30 Kraft caramels (unwraped and each cut in half; caramels MUST be fresh)
chopped pecans

Preheat oven to 325 degrees. Place the unwrapped/halved caramels on a cookie sheet and set them on TOP of the oven (so they will soften a bit). In a mixer add butter and brown sugar--beat. Add vanilla and baking powder--beat. Slowly add flour--beat. Refrigerate dough for 20 minutes, then scoop a teaspoonful of dough at a time and roll it into a 1" ball. Place the dough balls on greased cookie sheets 2" apart. Use the back of a spoon to slightly flatten each dough ball. Bake at 325 degrees 13-15 minutes. Place cookies on paper towels and cool them completely. In a microwave safe bowl add the chocolate chips and Crisco--microwave on high in 30 second increments, stirring in between, until melted and smooth. Use your fingers to flatten one caramel half to almost the same size as one of the cooled cookies. Place a dab of melted chocolate in the center/top of the cookie and place the flattened caramel on top of the cookie. Place the cookie on wax paper. Use a small spoonful of melted chocolate and spread it so it covers the top and sides of the cookie. Sprinkle some chopped pecans over the melted chocolate on the cookie and LIGHTLY press the chopped pecans into the melted chocolate. Repeat with all cookies, caramels and melted chocolate. Cool completely.

#3823 - Caramel Toffee Bars

(by Shirley McNevich)

8 TBSP softened butter
2 1/4 cups flour
2 1/4 tsp. baking powder
1 tsp. salt
1 1/2 cups Domino's dark brown sugar (packed)
3 eggs
2 tsp. vanilla
1 cup mini marshmallows
1 cup Nestle's semi-sweet chocolate bits (chopped)
1 cup Nestle's white chocolate chips (chopped)
18 Kraft caramels (unwrapped)
1 cup Heath Bits 'o Brickle toffee chips

In a bowl add flour, baking powder and salt--whisk to mix. In a mixer add butter and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add HALF of the mini marshmallows, HALF of the semi-sweet chocolate chips, HALF of the white chocolate chips, and HALF of the toffee chips--stir with a wooden spoon to mix. Spread the batter evenly into a buttered 9 x 13 cake pan. Sprinkle the rest of the mini marshmallows, semi-sweet chocolate chips, white chocolate chips and toffee chips evenly over the top. Bake at 350 degrees 30-35 minutes--test wth a toothpick for doneness. Cool completely. Melt the unwrapped caramels according to bag directions, then drizzle the melted caramel evenly over the top. Cool for another 15 minutes, then refrigerate for 1 hour. Cut into bars or squares.

#3822 - German Chocolate Caramel Bars

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 cup chopped pecans
1/3 cup + 1/2 cup Carnation evaporated milk (NOT condensed)
3/4 cup butter (melted)
60 Kraft caramels (unwrapped)
1 cup Nestle's semi-sweet chocolate chips

In a bowl add the dry cake mix, chopped pecans, 1/3 cup evaporated milk and the melted butter--stir to mix. Spread HALF of the batter into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 8 minutes. In a double boiler add the unwrapped caramels and 1/2 cup evaporated milk--cook/stir until melted and smooth. Spread caramel mixture evenly over the baked crust. Sprinkle the chocolate chips evenly over the caramel. Spread remaining batter over the top. Return to oven and bake at 350 degrees 18-20 minutes. Cool completely. Cut into bars or squares.

#3803 - Easter Poppers

(by Shirley McNevich)

3/4 cup Nestle's semi-sweet chocolate chips
3/4 cup Nestle's butterscotch chips
1 - 9oz. bag Chex Mix Popped Sweet and Salty snack mix

In a saucepan over low heat add the chocolate and butterscotch chips--cook/stir until almost all of the chips have melted. Remove from heat--stir well. Add the Chex mix--stir to coat. Drop mixture by heaping spoonfuls on to wax paper. Cool completely, then refrigerate until cold. Optional: right after you drop them on to the wax paper, you can sprinkle them with a little powdered sugar.

#3777 - Ritz Snow Sandwiches

(by Shirley McNevich)

32 regular Ritz crackers
1/2 cup Jif creamy peanut butter
1 tsp. vanilla
2 cups Nestle's semi-sweet chocolate chips
2 cups Domino's powdered sugar

Place the powdered sugar in a bowl--set aside. In a bowl add the peanut butter and vanilla--mix well. Spread a little of the peanut butter mixture on to one cracker, then place another cracker on top. Repeat with all crackers. Place the cracker sandwiches on a cookie sheet. Place the cookie sheet in the freezer for 10 minutes. In a microwave safe bowl add the chocolate bits--microwave on high in 30 second increments until melted and smooth. Remove tray from freezer. Dip one sandwich at a time completely in the melted chocolate, let any extra chocolate drip off, then toss it in the bowl of powdered sugar until coated. Place it on wax paper. Repeat with all sandwiches.

#3775 - Chocolate Snack Mix (Muddy Buddies)

(by Shirley McNevich)

9 cups Rice Chex cereal
1 cup Nestle's semi-sweet chocolate bits OR Nestle's white chocolate bits
1/2 cup Jif peanut butter
1/4 cup butter
1 tsp. vanilla
1 1/2 cups Domino's powdered sugar

Place the cereal in a large bowl--set aside. In a microwave safe bowl add the chocolate bits, peanut butter and butter--microwave on high in 30 second increments, stirring in between, until melted and smooth. Add the vanilla--stir. Drizzle the chocolate mixture over the cereal--use a spatula and toss to coat. Pour the cereal into a large plastic bag and add all of the powdered sugar--close the bag tightly and shake until coated. Spread the cereal mixture on sheets of wax paper to cool.

#3723 - Chocolate Chip Potato Chip Cookies

(by Shirley McNevich)

1/2 cup softened butter
1/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
1 egg
1/2 to 1 TBSP vanilla
1 1/4 cups flour
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1 cup Nestle's semi-sweet chocolate chips
1 cup ridged potato chips (coarsely crushed; measure AFTER crushing; do NOT use unsalted chips)

In a mixer add butter, white sugar and brown sugar--beat. Add egg, vanilla, baking soda, baking powder and salt--beat. Slowly add flour--beat. Remove bowl from mixer--add chocolate chips and coarsely crushed chips--stir with a wooden spoon to mix. Because baking time must be the same for each cookie, you'll need to use a cookie scoop. Drop even scoops of dough on to greased cookie sheets, then when almost out of batter scoop just ONE scoop of batter on to one of the cookie sheets (for a test cookie). Place the cookie sheets in the refrigerator for 1 hour. Remove just the test cookie sheet from the refrigerator and bake the test cookie at 350 degrees for 9 minutes. Cool for 5 minutes, then remove from cookie sheet and place cookie on a paper towel. If cookie comes out nice and chewy after cooling, you have the correct baking time and can continue with remaining cookies. If test cookie is too hard, decrease baking time 1-2 minutes. If cookie tastes "doughy", increase baking time 1-2 minutes.

#3710 - Ricotta Pie

(by Shirley McNevich)

(this recipe is for Dec. 19th)

16 eggs
3 cups white sugar
3 tsp. vanilla
3 lbs. ricotta cheese
1/4 cup Nestle's semi-sweet chocolate chips (optional)
4 cups flour
5 tsp. baking powder
1/2 cup + 1 TBSP Crisco shortening (cold)
1 TBSP milk

Batter: In a mixer add 12 eggs, 2 cups of white sugar and 2 tsp. vanilla--beat. Remove bowl from mixer--add all of the ricotta cheese and the chocolate chips--stir well, then set aside. Crust: in a bowl add the flour, baking powder and 1 cup white sugar--stir to mix. Add 1/2 cup + 1 TBSP cold Crisco shortening--mix with a pastry blender to make crumbs. Add four beaten eggs and 1 tsp. vanilla--mix with your hands to form the dough. Cut the dough into four equal balls, wrap each in Saran wrap, then refrigerate them for 1 hour. Grease TWO deep dish pie plates. Roll out two of the doughs and place them in the greased pie plates. Flute the edges of the doughs. Roll out the other two doughs, cut them into 1/2" strips. Divide the batter evenly into the two pie crusts. Arrange the cut dough strips evenly over the top of each pie. Use a pastry brush to brush the milk over the dough strips. Cover the dough edges with foil. Bake at 325 degrees for 20 minutes, then remove the foil and turn each pie halfway around. Continue baking another 30 minutes or until inserted knife comes out clean and crusts are golden brown. Cool completely, then refrigerate until cold.

#3705 - German Chocolate Oatmeal Cookies

(by Shirley McNevich)

1 box Duncan Hines German chocolate cake mix
1 - 3oz. box Jell-O INSTANT chocolate pudding
2/3 cup Quaker quick oats
1 tsp. baking powder
1/4 to 1/2 cup canola oil
1/2 cup Breakstone's sour cream
1/4 cup water
2 tsp. vanilla
1/3 cup Nestle's semi-sweet chocolate chips
1/3 cup Nestle's white chocolate chips
1/3 cup chopped pecans
1/3 cup Baker's angelflake coconut

In a bowl add cake mix powder, pudding powder, baking powder and oats--stir. Add 1/4 cup canola oil, sour cream, water and vanilla--stir well. If batter is too dry add another 1/4 cup canola oil and stir again. Add chocolate chips, white chocolate chips, coconut and chopped pecans--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-14 minutes. Cool slightly, then place on paper towels to cool completely. Note: this cookie can take WAY longer to bake than other cookies, so best to bake a test cookie to figure out the correct baking time for your oven.

#3691 - Coconut Walnut Bars

(by Shirley McNevich)

2/3 cup white sugar
1/2 cup butter flavored Crisco
1/4 cup Hershey's cocoa
1 egg
1 TBSP water
1 1/4 cups flour + 3 TBSP flour
1/4 tsp. salt
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
2 tsp. vanilla
3/4 cup Nestle's semi-sweet chocolate chips
2/3 cup chopped walnuts
1/2 cup Baker's angelflake coconut

In a mixer add white sugar and butter flavored Crisco--beat. Add cocoa, egg and water--beat. Add salt and 1 1/4 cups flour--beat. Press the batter into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 10 minutes. In a bowl add Eagle milk, 3 TBSP flour and vanilla--stir to mix. Add chocolate chips, chopped nuts and coconut--stir. Spread the mixture over the top of the hot crust. Bake at 350 degrees 20 minutes. Cool completely. Cut into bars or squares.

#3625 - Dreamy Chocolate Cheesecake

(by Shirley McNevich)

1 1/2 cups Nestle's semi-sweet chocolate chips
1 - 8oz. Philadelphia cream cheese (softened) AND
1 - 3oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
1/4 cup softened butter
2 cups Cool Whip (thawed)
1 ready-made graham cracker crust
1 bag Nestle's MINI chocolate chips (optional)

Melt chocolate chips according to bag directions, then cool slightly. In a mixer add both packs of cream cheese--beat. Add white sugar and butter--beat. Slowly add melted chocolate chips--beat until smooth. Remove bowl from mixer--add Cool Whip--stir to mix. Spread the mixture into the graham cracker crust. Refrigerate until cold. Optional: garnish the top with mini chocolate chips.

#3573 - Tailgate Chocolate Cake

(by Shirley McNevich)

1 cup water
2 sticks softened butter
1/2 cup Hershey's cocoa
2 cups white sugar
1 3/4 cups four
1 tsp. baking soda
1/2 tsp. salt
3 eggs
3/4 cup Breakstone's sour cream

Frosting: 1/3 cup butter; 1/3 cup milk; 1 - 10oz. bag Reese's peanut butter chips; 1 tsp. vanilla; 1 cup Domino's powdered sugar

Drizzle: 1/2 cup Nestle's semi-sweet chocolate bits; 1 tsp. Crisco shortening

In a saucepan add water, 2 sticks softened butter and cocoa--cook/stir over medium heat until boiling. Once boiling, cook/stir for 1 more minute, then remove from heat and set aside. In a bowl add white sugar, flour baking soda and salt--stir to mix. In a mixer add eggs and sour cream--beat. Slowly add cocoa mixture--beat. Slowly add flour mixture--beat. Pour batter evenly into a greased and floured 11 x 15 jelly roll pan. Bake at 350 degrees for 25-30 minutes--test with a toothpick for doneness. Cool completely. Frosting: in a saucepan add 1/3 cup butter, milk and all of the peanut butter chips--cook/stir over low heat until melted and smooth. Remove from heat and add vanilla--stir well. Place powdered sugar in a bowl--slowly pour melted peanut butter chip mixture into the powdered sugar while stirring, then beat with a whisk. Let the mixture cool for 1 hour, stirring vigorously with a whisk every 15 minutes. Frost the cooled cake. Drizzle: in a microwave safe bowl add semi-sweet chocolate bits and Crisco--microwave on half power for 35 seconds. Stir well. Return to microwave and microwave on half power in 10 second increments until mixture is melted and smooth. Let the melted chocolate mixture cool slightly, then stir well and drizzle all over the peanut butter frosting.

#3568 - Frozen Peanut Butter Cheesecake

(by Shirley McNevich)

1/3 cup butter
1 cup Nestle's semi-sweet chocolate bits
2 1/2 cups Rice Krispies cereal
1 - 8oz. Philadelphia cream cheese (softened)
1 - 10oz. can Eagle brand sweetened condensed milk
3/4 cup Jif smooth peanut butter
1 tsp. vanilla
1 cup whipped cream OR Cool Whip
ice cream fudge topping

In a saucepan add butter and chocolate chips--cook/stir over low heat until melted. Remove from heat--add Rice Krispies--stir well. Press the mixture into the bottom of a greased 9 x 13 cake pan, then refrigerate the crust for 1 hour. In a mixer add cream cheese--beat. Slowly add Eagle milk--beat. Add peanut butter and vanilla--beat. Remove from mixer--add whipped cream OR Cool Whip--stir well. Spread batter over the refrigerated crust. Drizzle the top with fudge topping. Cover and freeze for 4-6 hours. Keep frozen.

#3511 - Upside Down Chocolate Cheesecake

(by Shirley McNevich)

2 cups Nestle's semi-sweet chocolate bits
1 cup chopped pecans
1 cup Baker's angelflake coconut
1 box Duncan Hines chocolate cake mix
1 - 8oz. Philadelphia cream cheese (softened and cubed)
1/3 cup softened butter
2 cup Domino's powdered sugar (sifted)

Prepare the cake mix according to box directions. Line a 9 x 13 cake pan with wax paper (including the sides). Spray the wax paper with Pam. Sprinkle the chocolate chips, chopped pecans and coconut evenly over the wax paper in the bottom of the pan. Slowly pour the prepared chocolate cake batter all over the top. In a saucepan over low heat add the cubed cream cheese and softened butter--cook/stir until melted and mostly smooth. Remove from heat--add powdered sugar--stir until mixed. Carefully and evenly drizzle the cream cheese batter over the chocolate batter. Bake at 350 degrees for 45-55 minutes--test with a toothpick for doneness. Cool the cake for 15 minutes, then invert on to a cake plate. Carefully peel and discard the wax paper. Cool completely.

#3508 - Cold S'mores Pie

(by Shirley McNevich)

1 - 8" Keebler ready-made graham cracker crust
2 cups Nestle's semi-sweet chocolate chips
3 cups mini marshmallows
1/3 cup milk
2 cups heavy whipping cream

In a saucepan over low heat add 1 3/4 cups of the chocolate chips, 1 cup of the mini marshmallows, and all of the milk--cook/stir over low heat just until marshmallows have melted. Pour the melted mixture into a bowl and cool it to room temperature. In a mixer add the whipping cream--beat until stiff. Take 3 cups of the whipped cream and 2 cups mini marshmallows and add them to the chocolate mixture--stir to mix. Spread the whole mixture into the graham cracker crust. Spread the remaining whipped cream over the top. Sprinkle the remaining 1/4 cup chocolate chips over the whipped cream. Refrigerate until cold.

#3495 - Peanut Butter Pretzel Bars

(by Shirley McNevich)

2 cups Jif smooth peanut butter
3/4 cup softened butter
2 cups Domino's powdered sugar
4 cups broken pretzel twists (salted)
2 cups Nestle's semi-sweet chocolate bits

Line a 9 x 13 cake pan with foil and spray the foil with Pam. In a bowl add 1 1/4 cups of the peanut butter and all of the softened butter--stir well. Add 1 cup powdered sugar--stir well. Add the other 1 cup powdered sugar--stir well. Add 3 cups of the broken pretzel pieces and 1/2 cup of the chocolate chips--stir to mix. Spread the mixture evenly into the foil lined pan. In a microwave safe bowl add the other 1 1/2 cups chocolate chips and the other 3/4 cup peanut butter--microwave on 50% power in 30 second increments (stirring in between) until melted and smooth. Spread the melted chocolate mixture over the mixture in the pan. Sprinkle the rest of the broken pretzel pieces evenly over the top. Use your finger to lightly press the broken pretzels into the chocolate layer. Cool completely, then refrigerate until cold. Use the foil to pull the whole thing out of the pan, peel off the foil, and cut into bars or squares.

#3486 - Butterscotch Chocolate Chip Cookies

(by Shirley McNevich)

1 cup flour
1 - 3.5oz. box Jell-O INSTANT butterscotch pudding mix
1 stick softened butter
1/2 cup Domino's dark brown sugar (packed)
1 tsp. baking soda
1 egg + 1 egg white
2 cups Nestle's semi-sweet chocolate bits

In a bowl add flour and butterscotch pudding powder--stir to mix. In a mixer add butter and brown sugar--beat. Add 1 egg and 1 egg white--beat. Add baking soda--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate chips--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 10-12 minutes. Cool slightly, then place cookies on paper towels to cool.

#3485 - Pecan Chocolate Chip Cookies

(by Shirley McNevich)

2 cups flour
3/4 cup finely ground pecans
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 stick softened butter
1/2 cup Crisco shortening
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
1 3/4 cups Nestle's semi-sweet chocolate bits
1 cup chopped pecans

In a food processor or a blender, grind pecans until you have 3/4 cup finely ground pecans. In a bowl add finely ground pecans, flour, baking powder, baking soda and salt--stir to mix. In a mixer add butter, Crisco, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Slowly add flour mixture--beat. Remove bowl from mixer--add chocolate chips and chopped pecans--stir with a wooden spoon. Drop batter by spoonfuls on to greased cookie sheets. Bake at 375 degrees for 8-10 minutes or until browned. Cool slightly, then place cookies on paper towels to cool.