Chocolate Cheesecake

18 OREO chocolate sandwich cookies, finely crushed

2 tablespoons butter or margarine, melted

24 ounces cream cheese

¾ cup sugar

1 teaspoon vanilla

8 squares semi sweet chocolate, melted and cooled slightly

3 eggs

1. Preheat oven to 325 if using silver 9 inch spring form or 300 if using dark non-stick 9 inch spring form pan.
2. Mix together melted butter and OREO crumbs.
3. Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well blended.
4. Then add in chocolate mix, and slowly add in each egg one at a time, mixing on medium speed until blended, then pour into crust
5. Bake for 1 hour, then run a knife along the edges, refrigerate overnight.

Serves 12

Peanut Butter Buckeyes

½ cup powdered sugar

½ cup peanut butter smooth

1/8 cup milk

½ cup semi sweet chocolate

¼ cup confectioners sugar

1. Mix together powdered sugar and peanut butter until smooth. 1-2 minutes.
2. Mix in milk.
3. In a medium pan melt chocolate chips, over low heat, stir constantly until melted.
4. Pour chocolate sauce into a small medium bowl.
5. Roll the peanut butter mixture into 1 inch wide balls set aside after done.
6. Take a skewer and poke one of the balls in the center then dip in chocolate ¾ of the way, pull out of chocolate and put on a foil coated baking pan, continue with all balls.
7. When all the balls are covered in chocolate place cookie sheet in refrigerator and refrigerate for 2-3 hours.

Mrs.Millimans Frosting

12 ounces semi sweet chocolate finely chopped

2 cups heavy cream

1 cup white sugar

3/8 cup water

1/8 teaspoon cream of tartar

dash of salt

1. Combine chocolate in a med. sized pan over low heat, stirring constantly until thickened. (20-30 min.)
2. Raise heat to medium low and cook, stirring constantly for 3 more minutes.
3. Remove from heat and stir in corn syrup.
4. Transfer to large bowl and chill covered until mix is thick enough to spread stirring every 20 min. (about 2 hours)

Butter Frosting

3 cups powdered sugar

1/3 cup butter softened

1 teaspoon vanilla extract

2 to 3 tablespoons milk

1. Combine all ingredients except milk in a small bowl.
2. Beat at low speed, scraping bowl often and gradually adding enough milk for desired spreading consistency.

VARIATIONS:

1. Almond frosting- stir in ½ teaspoon almond extract.

2. Cocoa frosting- Stir in ½ cup unsweetened cocoa powder. Increase milk 5-6 tablespoons.

3. Peppermint frosting- Stir in 1 teaspoon peppermint extract and 3 to 4 drops red food coloring.

4. Spice frosting- Stir in ¼ teaspoon ground cinnamon, 1/8 teaspoon each ground cloves and nutmeg.

Makes 1 ½ cups

Brownie Cupcakes

6 tablespoons unsalted butter

11 ounces semi sweet sweet chocolate, coursly chopped

3 large eggs

1 cup sugar

¾ cup all purpose flour

¼ cup unsweetened cocoa powder

1/8 teaspoon baking soda

1 cup coursly chopped walnuts (optional)

Mrs. Millmans frosting (Recipe follows)

Non-stick cooking spray

1. Pre-heat oven to 350.
2. Line 12-cup muffin tin with paper lingers.
3. In a small sauce pan over low heat melt butter and 8 ounces chocolate; stir until smooth, remove from heat and set aside.
4. In a small bowl whisk together eggs and sugar.
5. Slowly add in flour, cocoa, and baking soda, when mixed well add in melted chocolate mixture. 9
6. Add in remaining chocolate and the walnuts, desired.
7. Fill prepared muffin tins ¾ of the way.
8. Bake for about 20 min.
9. Cool on wire rack for 20 min. or until completely cool.
10. Put on desired toppings.

Dulce De Le Che Bars

For crust:

1 cup unsalted butter

½ cup confectioners sugar

1 teaspoon pure vanilla extract

2 cups all purpose flour

¾ teaspoon salt

For filling top layer:

7 tablespoons unsalted butter

1/3 cup packed brown sugar

2 cans (14 oz. each) sweetened condensed milk

pinch of salt

10 oz. Semi sweet chocolate chopped

Crust:

1. Heat oven to 350.
2. Place oven rack in center.
3. Line a 13 by 9 inch pan with parchment paper.
4. In a large bowl mix butter and confectioners sugar on medium speed 7

until light, about 2 min.

5. Beat in vanilla extract and salt until combined well.
6. Press along bottom and ½ in up sides of lined pan.
7. Bake until just golden brown around the edges. (12 to 18 min.)
8. Transfer to wire pan and let cool completely.

To make filling:

1. In a medium sauce pan combine butter, brown sugar, milk, and salt.
2. Bring to a boil stirring constantly until thickened and a deep caramel color, about 15 min.
3. Pour over crust and refrigerate until cool, about 1 hour.

To make top layer:

1. Melt chocolate in a small pan, stirring constantly until completely melted.
2. Pour over top of middle and spread slowly.

Makes 48 bars

Best Ever Butter Cookies

1 cup butter softened

1 cup sugar

1 egg

2 ½ cups all purpose flour

2 tablespoons orange juice

1 tablespoon vanilla

1 teaspoon baking powder

1. Combine butter, sugar, and egg in a large bowl.
2. Beat a medium speed until creamy.
3. Reduce speed to low; add flour, orange juice, vanilla extract, and baking powder.
4. Beat until well mixed.
5. Refrigerate until firm, 2 hrs.
6. Heat oven to 400.
7. Roll out dough on lightly floured surface, 1/3 at a time, keeping remainder of dough refrigerate, to 1/8 to ¼ inch thickness.
8. Place 1 inch apart on ungreased baking sheets. Bake for 6-10 min. or until edges are lightly browned. Cool completely and repeat for other 2/3.

Makes 3 dozen

Rudolph The Red Nosed Reindeer Cookies

½ cup unsalted butter softened

¾ cup smooth peanut butter

1/3 cup granulated sugar

1/3 cup packed light brown sugar

1 large egg

1 teaspoon pure vanilla extract

1 ½ cups all purpose flour

1 teaspoon baking soda

½ teaspoon salt

48 large red m&m's

96 semi sweet chocolate chips

Pretzels broken into 96 1 in. pieces

1. Pre heat oven to 375.
2. Grease two baking pans.
3. In a large bowl mix butter, peanut butter, and sugar. (2-3 min.)
4. Add in egg and vanilla extract and mix 3 until combined.
5. Stir in flour, baking soda, and salt until a dough forms.
6. Roll dough into 1 inch balls.
7. Place on greased sheet aprox. 1 inch away from each other.
8. Cook one sheet at a time for 8-10 min. or until bottoms are golden brown.
9. For each cookie immediately put 2 chocolate chips for the eyes, 1 m&m for the nose, and 2 pretzels for antlers.
10. Transfer to wire sheet after decorated to cool. (1-2 hrs.)

Makes 48 cookies

Butt Kickin' Brownies

½ teaspoon salt

½ teaspoon baking soda

¾ cup flour

2 squares of Bakers Unsweetened Chocolate

1 cup & 2 tablespoons sugar

1/3 cup shortening

½ teaspoon vanilla extract

1 large egg

1. Pre heat oven to 350. In a small pan melt shortening and chocolate, stirring constantly. (2-3 min.)
2. Pour the chocolate mixture into a large bowl and add, slowly, vanilla, sugar, and the egg.
3. After mixing very well add the rest of the ingredients and stir until smooth, (3-4 min.)
4. Grease a 8 by 8 pan then pour the brownie mix into the pan then put in oven to bake for 30-35 min.

Makes 1 ¼ dozen