#3732 - Peanut Butter Banana Cookies

(by Shirley McNevich)

3/4 cup softened butter
1/2 cup Jif smooth peanut butter
1/2 cup white sugar
1/2 cup Domino's dark brown sugar (packed)
2 eggs
2 tsp. vanilla
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 - 3oz. box Jell-O INSTANT banana cream pudding
1 cup Nestle's MINI semi-sweet chocolate chips
3/4 cup dried banana chips (coarsely chopped)

In a mixer add softened butter, white sugar and brown sugar--beat. Add eggs and vanilla--beat. Add baking soda, salt and banana cream pudding powder--beat. Add peanut butter--beat. Slowly add flour--beat. Remove bowl from mixer--add banana chip pieces and mini chocolate chips--stir to mix. Drop batter by spoonfuls on to greased cookie sheets. Bake at 350 degrees 10-12 minutes or until browned. Cool the cookies for 5 minutes, then place them on paper towels to cool completely.

#3712 - Chocolate Chip Oreo Pie

(by Shirley McNevich)

(this recipe is for Dec. 21st)

1 ready-made Oreo cookie crust
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup Domino's dark brown sugar (packed)
2 eggs
1 egg yolk
1 tsp. vanilla
2/3 cup Nestle's MINI semi-sweet chocolate chips

In a mixer add cream cheese and brown sugar--beat. Add eggs and the egg yolk--beat. Add vanilla--beat. Remove bowl from mixer--add mini chocolate chips--stir to mix. Pour batter into the Oreo cookie crust. Bake at 350 degrees 45-50 minutes or until filling is almost set. Cool completely. Refrigerate overnight before serving.

#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.

#3590 - Cannoli Muffins

(by Shirley McNevich)

1 box refrigerated pie crusts (softened according to directions)
turbinado sugar
cinnamon
1 bag Nestle's mini chocolate chips
1 - 15oz. container whole milk ricotta cheese
1/2 cup Domino's powdered sugar + extra for sprinkling
2 TBSP white sugar
1 tsp. vanilla

Use a cheesecloth to drain the ricotta cheese. In a mixer add drained ricotta cheese, 1/2 cup powdered sugar, white sugar and vanilla--beat until nice and creamy. Place all of the filling mixture into a Ziploc bag and place it in the refrigerator. Lightly flour your counter. Unroll one pie crust at a time and sprinkle cinnamon and turbinado sugar evenly over the whole pie crust. Use a rolling pin to LIGHTLY press the turbinado sugar and cinnamon into the dough. Use a 3" round cookie cutter to cut out circles of dough. Place the dough circles into greased muffin tins, pressing lightly so they take the shape of the tins. Repeat with all pie crusts. Bake at 425 degrees 8-10 minutes or until golden brown. Cool for 20 minutes, then remove them from the tins and place them on paper towels until cooled to room temperature. Just before serving, cut off the corner of the filling bag. Squeeze the bag carefully to fill each cooled cup with filling. Sprinkle a few mini chocolate chips over the filling in each cup. Dust the top of all cups with powdered sugar. Optional: if you wish, you can melt the chocolate chips according to bag directions and drizzle the melted chocolate over the ricotta filling instead of just sprinkling the whole chocolate chips over the filling.

#3580 - Chocolate Crust Cheesecake

(by Shirley McNevich)

1/2 cup softened butter
1 1/4 cups white sugar
1/4 tsp. salt
1 cup flour
1/4 cup Hershey's cocoa
2 - 8oz. Philadelphia cream cheese (softened)
2 eggs
2 tsp. vanilla
1 cup Nestle's mini semi-sweet chocolate chips

In a mixer add softened butter, 1/2 cup white sugar and salt--beat. In a bowl add flour and cocoa--stir with a whisk. Slowly add cocoa mixture to butter mixture--beat. Press the mixture into the bottom of a greased 9" springforms cheesecake pan. In a mixer add cream cheese and 3/4 cup white sugar--beat. Add eggs and vanilla--beat. Reserve 1 cup of the cheesecake batter--set aside. Add 1/2 cup mini chocolate chips to the cheesecake batter (NOT the reserved batter)--stir to mix. Pour the batter over the chocolate crust. Melt the other 1/2 cup of mini chocolate chips according to bag directions. Add the melted chocolate to the reserved cheesecake batter--stir well. Drop spoonfuls of the reserved batter on to the top of the cheesecake batter. Wet a butter knife and carefully swirl the two batters (just like making a marble cake). Bake at 350 degrees for 35-45 minutes or until firm. Cool completely. Refrigerate until cold before removing the springform sides from the cheesecake and cutting.

#3490 - Whipped Chocolate Pie

(by Shirley McNevich)

1 - 8" chocolate graham cracker crust
1 3/4 cups Nestle's MILK chocolate chips
1 - 8oz. Philadelphia cream cheese (softened)
2 tsp. vanilla
1 cup heavy whipping cream
a handful of Nestle's MINI chocolate bits

In a mixer whip the heavy whipping cream, then set aside. In a microwave safe bowl add the 1 3/4 cups milk chocolate chips--microwave on high in 30 second increments until melted--stir until smooth and cool slightly. In a mixer add cream cheese and vanilla--beat. Add melted chocolate--beat. Remove bowl from mixer--add whipped heavy whipping cream--stir to mix. Pour the batter into the chocolate graham cracker crust. Sprinkle mini chocolate bits all over the top. Refrigerate until very cold.

#3469 - Chocolate Chip Cookie Balls

(by Shirley McNevich)

1 1/2 cups softened butter
3/4 cup Domino's powdered sugar (plus extra for rolling)
1 TBSP vanilla
1/2 tsp. salt
3 cups flour
2 cups Nestle's semi-sweet MINI chocolate chips
1/2 cup chopped nuts (optional)

In a mixer add butter and powdered sugar--beat. Add salt and vanilla--beat. Slowly add flour--beat. Remove bowl from mixer--add mini chocolate chips and chopped nuts--stir with a wooden spoon. Shape the dough into 1" balls and place them on greased cookie sheets. Bake at 375 degrees for 10-12 minutes or until lightly browned. Cool for 10 minutes on the cookie sheet, then place them on paper towels. Cool completely. Place some extra powdered sugar in a bowl and roll each cookie ball in the powdered sugar to coat.

#3305 - White Cherry Cake

(by Shirley McNevich)

1 box Duncan Hines white cake mix
3 eggs
1 - 21oz. can Lucky Leaf cherry pie filling
1 cup Nestle's MINI semi-sweet chocolate bits

In a bowl add eggs--beat. Add white cake mix powder, cherry pie filling and mini chocolate bits--stir until mixed. Pour batter into a greased 9 x 13 cake pan. Bake at 350 degrees 35-45 minutes--test with a toothpick for doneness. Cool completely. Frost or glaze if desired.

#3295 - Chocolate Chip Peanut Cookies

(by Shirley McNevich)

1 3/4 cups flour
1 tsp. baking soda
1/4 tsp. salt
1/2 cup Jif peanut butter (smooth OR crunchy)
1/4 cup softened butter
1/2 cup Domino's dark brown sugar (packed)
1/4 cup white sugar + extra white sugar for sprinkling
1/4 cup milk
1 egg
2 tsp. vanilla
1/2 cup Nestle's mini chocolate chips
1/2 cup finely chopped peanuts (only use 1/4 cup if using crunchy peanut butter)

In a mixer add butter, brown sugar and 1/4 cup white sugar--beat. Add egg and milk--beat. Add baking soda and salt--beat. Add vanilla--beat. Add peanut butter--beat. Slowly add flour--beat (if it gets too thick for the mixer, remove bowl and stir with a wooden spoon). Remove bowl from mixer--add mini chocolate chips and chopped peanuts--stir. Cover the bowl and refrigerate for 30 minutes. Scoop a heaping teaspoonful of batter and roll it into a ball. Place the ball on to a greased cookie sheet. Flatten the dough ball with a greased fork. Sprinkle a little white sugar over the top. Repeat with all batter. Bake at 350 degrees for 10-12 minutes. Let the cookies cool slightly before transferring them to paper towels.

#3036 - Mint Chocolate Chip Cheesecake

(by Shirley McNevich)

1 ready-made chocolate crust
12oz. Philadelphia cream cheese (softened)
2/3 cup white sugar
1 tsp. peppermint extract
2 drops McCormick green food coloring
2 eggs
3/4 cup Nestle's mini chocolate bits
1 - 8oz. Cool Whip (thawed)
extra Nestle's mini chocolate bits for sprinkling

In a mixer add cream cheese and white sugar--beat. Add peppermint extract and green food coloring--beat. Add eggs--beat. Remove bowl from mixer--add 3/4 cup mini chocolate bits--stir to mix. Pour batter into the ready-made chocolate crust. Bake at 325 degrees for 30-35 minutes or until almost set. Cool completely. Spread Cool Whip over the top of the pie, then sprinkle more mini chocolate bits over the Cool Whip. Refrigerate until cold.

#2934 - Peanut Butter Dream Squares

(by Shirley McNevich)

Crust: 1/4 cup softened Parkay margarine; 1/2 cup Jif peanut butter; 1 1/2 cups Domino's dark brown sugar (packed); 1 1/3 cups flour

Topping: 2 beaten eggs; 1 tsp. vanilla; 1/2 tsp. baking powder; 3/4 cup Baker's angelflake coconut; 8oz. Nestle's MINI semi-sweet chocolate bits; Domino's powdered sugar for sprinkling

Crust: in a bowl add Parkay, peanut butter, 1/2 cup of the brown sugar and 1 cup of the flour--mix with a pastry blender to make crumbs. Press the mixture into the bottom of a greased 9 x 9 cake pan. Bake at 350 degrees for 10 minutes or until lightly browned. While the crust is baking, in a bowl add beaten eggs, 1 cup brown sugar, 1/3 cup flour, vanilla, baking powder, coconut and mini chocolate bits--stir to mix. When you remove the crust from the oven, spread the coconut mixture evenly all over the top of the hot crust. Return mixture to oven and bake at 350 degrees for 20-25 minutes. Cool completely. Sprinkle powdered sugar all over the top, then cut into bars or squares.

#2920 - Cream Cheese Peanut Butter Cake

(by Shirley McNevich)

Crust: 1/2 cup Parkay margarine; 1 cup flour; 1/2 cup chopped nuts

Batter: 8oz. Philadelphia cream cheese (softened); 1/4 cup milk; 1 3/4 cups Domino's powdered sugar; 1 cup Jif peanut butter; 8oz. Cool Whip (thawed)

Topping: 2 3/4 cups milk; 2 - 3oz. boxes Jell-O instant chocolate pudding; Nestle's mini chocolate bits

In a bowl add Parkay, flour and chopped nuts--mix with a pastry blender to make crumbs. Press the crumb mixture into the bottom of a greased 9 x 13 cake pan. Bake at 350 degrees for 20 minutes or until browned. Cool completely. In a mixer add cream cheese and 1/4 cup milk--beat. Add powdered sugar--beat. Add peanut butter--beat until smooth. Remove bowl from mixer--add Cool Whip--stir until mixed. Pour the mixture over the cooled crust. In a mixer add 2 3/4 cups milk and both boxes of instant chocolate pudding--beat until thickened. Spread the chocolate pudding over the top of the cream cheese mixture. Sprinkle some mini chocolate bits all over the top of the pudding. Refrigerate until cold.

#2839 - Mini Chocolate Cheesecake

(by Shirley McNevich)

1 - Keebler ready-made graham cracker crust (or make your own)
2 - 8oz. Philadelphia cream cheese (softened)
1/2 cup white sugar
2 tsp. vanilla
2 eggs
1/2 + 1/4 cup Nestle's mini semi-sweet chocolate bits

In a mixer add cream cheese and white sugar--beat. Add vanilla and eggs--beat until smooth. Remove from mixer--add 1/2 cup mini chocolate bits--stir until mixed. Pour batter into the graham cracker crust. Sprinkle 1/4 cup mini chocolate bits evenly over the top. Bake at 350 degrees for 35-40 minutes or until center is almost set. Cool completely. Refrigerate until cold.

#2741 - Mini Chip Cookies

(by Shirley McNevich)

1 cup softened butter
3/4 cup white sugar
3/4 cup Domino's dark brown sugar (packed)
2 tsp. vanilla
2 eggs1/2 tsp. salt
1 1/4 tsp. baking soda
3 cups flour
1 bag Nestle's MINI semi-sweet chocolate bits

In a mixer add butter, white sugar and brown sugar--beat. Add vanilla and eggs--beat. Add salt and baking soda--beat. Slowly add flour--beat. Remove bowl from mixer--add mini chips--stir until mixed. Drop by spoonfuls on to greased cookie sheets. Bake at 350 degrees for 8-10 minutes (less time for chewy cookies, more time for hard cookies).

#2603 - Coconut Chocolate Cheesecake

(by Shirley McNevich)

Crust: 2 cups crushed Nilla wafers; 1 cup Baker's angelflake coconut (toasted); 1/2 cup chopped walnuts; 1/4 cup white sugar; 3 TBSP Hershey's cocoa; 1/3 cup butter (melted)

Batter: 4 - 8oz. Philadelphia cream cheese (softened); 1 cup white sugar; 4 tsp. cornstarch; 4 eggs; 1/3 cup whipping cream; 3 tsp. vanilla; 1 1/2 cups Nestle's mini semi-sweet chocolate chips

Topping: 3 squares Baker's semi-sweet baking chocolate; 1 TBSP butter (melted); 1 cup Domino's powdered sugar; 1/4 cup whipping cream; extra coconut and chopped walnuts if you wish

Crust: toast 1 cup of the coconut according to bag directions--cool. In a bowl add crushed Nilla wafers, toasted coconut, chopped walnuts, 1/4 cup white sugar, cocoa and 1/3 cup butter (melted)--stir until mixed. Press the mixture into the bottom and 1" up the sides of a greased 10" springform cheesecake pan. Refrigerate the crust for 20 minutes. Batter: in a mixer add cream cheese--beat. In a small bowl add 1 cup white sugar and the cornstarch--stir until mixed. Add cornstarch mixture to the cream cheese--beat. Add eggs--beat. Add 1/3 cup whipping cream and vanilla--beat. Remove bowl from mixer--add mini chocolate bits--stir until mixed. Pour batter into the chilled crust. Place the cheesecake pan on to a cookie sheet. Bake at 350 degrees for 60-65 minutes or until almost set. Cool completely. Topping: melt the Baker's chocolate according to box directions. In a mixer add melted chocolate, 1 TBSP butter (melted) and powdered sugar--beat. Add 1/4 cup whipping cream--beat until spreadable. Spread the mixture over the top of the cooled cheesecake. Sprinkle extra coconut and chopped walnuts over the top if you wish. Refrigerate overnight.

#2490 - Chunky Vanilla Frosting

(by Shirley McNevich)

1/2 box of Domino's powdered sugar (1lb. size)
1 stick softened Parkay margarine
2 tsp. vanilla
1 or 2 tsp. milk if necessary
1/4 to 1/2 cup Nestle's mini chocolate bits

In a mixer add Parkay and vanilla--beat. Slowly add powdered sugar--beat. If too thin, add 1 or 2 tsp. milk--beat. Remove bowl from mixer--add mini chocolate chips--stir until mixed. Use to frost cupcakes or one cake. Add more mini chocolate chips if desired.

#2352 - Devil's Food Cupcakes

(by Shirley McNevich)

1 box Betty Crocker Supermoist devil's food cake mix
2 - 3oz. Philadelphia cream cheese (softened)
1/3 cup white sugar
1 egg + 3 eggs
1 1/2 cups Nestle's mini semi-sweet chocolate bits
1 1/2 cups water
1/2 cup canola oil

In a mixer add cream cheese, white sugar and 1 egg--beat. Remove bowl from mixer--add 1 cup of the chocolate bits--stir until mixed, then set aside. In a mixer add cake mix, water, canola oil and 3 eggs--beat until mixed, then beat on high for 2 minutes. Place cupcake liners into muffin tins--fill each halfway with the cake batter. Drop a teaspoonful of the cream cheese mixture into the center of each cupcake batter. Bake at 350 degrees for 17-20 minutes. Cool completely. Frost as desired. Sprinkle the remaining 1/2 cup chocolate bits over the frosting on each cupcake.

#2228 - Quick Chocolate Chip Cheesecake

(by Shirley McNevich)

1 ready-made graham cracker crust
2 - 3oz. Philadelphia cream cheese (softened)
1 - 14oz. can Eagle sweetened condensed milk (NOT evaporated)
1 egg
2 tsp. vanilla
1 cup mini chocolate chips (semi-sweet OR milk chocolate--your choice)
1 tsp. flour
Glaze: 1/2 cup mini chocolate chips; 1/4 cup heavy whipping cream

In a mixer add cream cheese--beat. Add Eagle milk--beat until smooth. Add egg and vanilla--beat until smooth. In a bowl add 1 cup mini chocolate chips and flour--toss to coat. Remove bowl from mixer--add coated mini chocolate chips--stir to mix. Pour batter into graham cracker crust. Bake at 350 degrees for 35 minutes. Cool completely. Glaze: in a double boiler add 1/2 cup mini chocolate chips and the heavy whipping cream--stir/cook over low heat until thick and smooth. Cool slightly, then pour over the top of the cheesecake. Cool to room temperature, then refrigerate cheesecake overnight.

#1869 - Chocolate Peanut Butter Banana Bread

(by Shirley McNevich)

3 bananas (peeled and mashed)
1 1/2 cups flour
1/4 cup butter (melted)
1 beaten egg
1 cup white sugar
1/4 cup Jif peanut butter
1 tsp. baking soda
1 tsp. vanilla
1/2 cup Nestle's semi-sweet MINI chocolate bits

In a bowl add white sugar and egg--stir. Add melted butter--stir. Add baking soda and vanilla--stir. Add peanut butter--stir. Add mashed bananas--stir. Add flour--stir. Add mini chocolate chips--stir. Pour batter into a greased loaf pan. Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.

#1860 - Black and White Cheesecake Brownies

(by Shirley McNevich)

1 - 12oz. bag Nestle's semi-sweet MINI chocolate chips
1/2 cup white sugar
1/4 cup softened butter
2 beaten eggs
1 tsp. vanilla
1/2 tsp. salt
2/3 cup flour
Filling: 1 - 8oz. Philadelphia cream cheese (softened); 1/2 cup white sugar; 2 TBSP softened butter; 2 eggs; 2 TBSP milk; 1 TBSP flour; 1/2 tsp. vanilla

Remove 1 1/4 cups of the mini chocolate chips--melt them according to bag directions and set it aside. In a bowl add 1/2 cup white sugar and 1/4 cup softened butter--beat with a spoon until creamy. Add 2 beaten eggs--beat with a spoon. Add 1 tsp. vanilla and salt--stir with a spoon. Add melted chocolate (that you set aside) and flour--stir just until mixed. Pour batter into a greased 9" square cake pan. In a mixer add cream cheese--beat. Add 1/2 cup white sugar, 2 TBSP softened butter and 2 eggs--beat. Add milk and 1/2 tsp. vanilla--beat. Add 1 TBSP flour--beat. Remove bowl from mixer--add remaining mini chocolate chips from the bag--stir until mixed. Pour the cream cheese batter evenly over the chocolate batter in the pan. Bake at 350 degrees for 35-45 minutes. Cool completely. Cut into squares.