Other Dessert Recipes 3

Chocolate Covered Peanut Brittle:

2 cups sugar, 1 cup corn syrup, 2 cups dry roasted salted peanuts, 2 Tbs. butter, 2 tsp. vanilla, 2 tsp. baking
soda, 1 1/2 cups chocolate chips.

My microwave is 1150 watts. If yours is different you will need to adjust your cooking times.
Cover an 11 x 17 cookie sheet or jelly roll pan (needs to have sides), with parchment or wax paper and
spray with cooking spray, set aside. Combine the sugar and corn syrup and cook for 4 minutes on high.
Add the peanuts or nuts of your choice (if you like more nuts add another cup) and cook for 3 minutes on
high. Add the butter and vanilla and cook for 2 minutes on high. Add the baking soda and stir well. the
mixture will turn a lighter color at this point. Pour immediately onto the prepared pan and spread out
quickly. Let set for 1 minute, then sprinkle the chocolate chips over the top. Allow the chocolate to soften
(approximately 5 - 10 minutes). Then spread out to cover the brittle. If you wish you made sprinkle chopped
peanuts (or nut of your choice on top). Let stand until chocolate is no longer sticky (usually about 2 hours).
Then break into pieces. Will keep will for weeks if stored in cool, dry place.

Chocolate Covered Pretzels:

6oz. chocolate chips, 2Tbs. shortening or 1/8 block paraffin wax, 24 pretzels (3inch)

Melt chocolate and shortening or wax over a double boiler or in the microwave. Stir until smooth and
combined. Remove from heat, leaving mixture over hot water if using a double boiler. If using microwave
you may need to reheat if mixture gets to thick for dipping. Dip each pretzel in chocolate, allowing excess to
drip off. Place on waxed paper lined cookie sheets and chill until firm.


Chocolate Cream Cheese Brownies:

Brownie: 1 cup butter softened, 3 ounces cream cheese softened, 2 cups sugar, 3 eggs, 1 tsp. vanilla, 1 cup
all purpose flour, 3/4 cup unsweet cocoa, 1/4 tsp. baking powder, 1/2 tsp. salt, 3/4 cup chopped nuts
(optional).
Frosting: 3 Tbs. softened butter, 3 Tbs. unsweet cocoa, 1 1/3 cups powdered sugar, 3/4 tsp. vanilla, 1-2 Tbs.
milk, 1 Tbs. light corn syrup.

Heat oven to 325°F. Grease bottom of a 13x9x2-inch baking butter. Beat butter, cream cheese and sugar in
a large bowl until light & fluffy. Beat in eggs and vanilla. Combine flour, cocoa, baking powder and salt;
gradually add to butter mixture until well blended. Stir in nuts (optional). Spread batter into prepared pan.
Bake 35-40 minutes or just until brownies begin to pull away from sides of pan. Cool completely in pan on
wire rack. Prepare brownie frosting:. Beat butter and cocoa in small bowl until blended; gradually add
powdered sugar and vanilla, beating well. Add 1 Tablespoon milk and corn syrup. Beat until smooth and of
spreading consistency. Add additional milk, 1/2 teaspoon at a time, if needed. Cut into bars.


Chocolate Crumb Bars:

1 cup flour, 1 cup quick cooking oats, 2/3 cup packed brown sugar, 1/4 tsp. baking soda, 1/2 cup butter, 1/2
cup chopped walnuts, 3/4 cup semi sweet chocolate chips, 2/3 cup sweet condensed milk, 1 Tbs. butter, 1
tsp. vanilla.

Preheat oven to 350ºF. In a mixing bowl combine flour, quick ccoking oatmeal (uncooked) brown sugar and
baking soda. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Remove 1/2 cup of the crumb
mixture adding chopped nuts and set aside. Press the remainder into the bottom of ungreased 9" pan.
In a small saucepan, combine chocolate chips, sweetened condensed milk and 1 tablespoon of butter.
Cook over low heat heat until the chcolate melts, stirring occasionally. Remove from heat and stir in vanilla.
Spread the chocolate mixture over the crumb crust; top with the crumb/nut mixture pressing lightly into the
surface. Bake 30-35 minutes, or until the top is golden. Cool in pan before cutting into bars.


Chocolate Grahm Pecan Squares:

40 grahm crackers, 1 1/2 cups margarine, 1 cup milk, 1 1/3 cups brown sugar, 1 cup chocolate chips, 2 1/2
cups grahm cracker crumbs, 2 cups chopped pecans.
Frosting: 3/4 cup margarine, 1 1/2 cups brown sugar, 1/3 cup milk, 3 cups icing sugar.

Line crackers on a Pam sprayed 9x13 pan. In a large saucepan, over med heat soften the margarine. Add the
milk and brown sugar, bring to a boil. Boil 1 min, then simmer for 2 min's. Stir in the choc chips until melted.
Fold in the graham crumbs and pecans, then spread over the graham crackers. Filling will look soft. Place a
layer of graham crackers over top. Chill to set, then frost as instructed. FROSTING: On med. heat melt
maragarine in saucepan, add milk and brown sugar. Low boil for 1 minute. Simmmer on low for 2 min's, then
pour into mixing bowl. When cool, beat in the icing sugar. Icing should be firm but soft enough to spread,
you may add more sugar or milk to get the right consistency. Run a fork down the icing making a lined
design.


Chocolate Marshmallow Squares:

3/4 cup sugar, 1/2 cup softened margarine, 2 eggs, 1 tsp. vanilla, 3/4 cup flour, 1/2 cup chopped walnuts, 2
Tbs. cocoa, 1/4 tsp. baking powder, 2 cups mini marshmallows, 1 cup creamy peanut butter, 3/4 cup semi
sweet chocolate chips, 2 cups puffed rice cereal, 1/4 tsp. salt.

Preheat oven to 350°F Grease a 13x9x2 inch baking pan. Cream together sugar and butter until fluffy. Beat
in eggs and vanilla. In a separate bowl, mix together flour, walnuts cocoa and baking powder. Stir into
butter mixture. Spread in the bottom of prepared baking pan. Bake 15 to 20 minutes or until center is set.
Sprinkle marshmallows evenly over top. Bake for 3 minutes to melt. Remove from oven and let it cool down
Combine chocolate chips and peanut butter in a medium saucepan. Cook and stir over low heat until melted
and smooth, about 3 minutes. Stir in cereal and salt and mix gently to combine. Spread the mixture over the
marshmallow layer. Let them cool down before cutting into bars. Store in the refrigerator.


Chocolate Pudding:

1 1/2 cups instant non fat dry milk powder, 5 cups sugar, 3 cups cornstarch, 1 tsp. salt, 2 1/2 cups
unsweetened cocoa.

Mix all ingredients until they are well blended. Store mix in an airtight container. To use, stir the mix in the
container before measuring out 2/3 cup of the mix into a saucepan. Add 2 cups milk and cook over low heat,
stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute. Remove from heat and
pour into individual serving dishes. Pudding will thicken further as it cools.


Cinnamon Honey Bars:

2 cups flour, 1 cup sugar, 1 1/4 tsp. cinnamon, 1 tsp. baking soda, 3/4 cup oil, 1/4 cup honey plus 2 Tbs.
seperated, 1 egg beaten, 1 cup chopped walnuts, 1 cup sifted powdered sugar, 2 Tbs. melted butter, 1 tsp.
vanilla, 1 Tbs. hot water.

Preheat oven to 350º. Grease 15x10inch baking pan. In large bowl, combine flour, sugar, cinnamon, and
baking soda. Add oil, 1/4 cup honey and egg. Stir until combined. Stir in walnuts. Press into prepared pan
using waxed paper or hands. Bake 18-20 minutes or till toothpick inserted comes out clean. In small bowl,
combine powdered sugar, butter, vanilla, hot water and remaining 2 Tbsp honey. Beat until smooth. Spread
over warm bars. Cool completely before cutting into bars.


Cookie Dough Brownies:

Brownies: 2 cups sugar, 1 1/2 cups flour, 1/2 cup cocoa, 1/2 tsp. salt, 1 cup vegetable oil, 4 large eggs, 2 tsp.
vanilla.
Filling: 3/4 cup softened butter, 3/4 cup firmly packed brown sugar, 3/8 cup sugar, 3 Tbs. milk, 1 Tbs. vanilla,
1 1/2 cups flour.
Glaze: 8 ounces baking chocolate, 1 Tbs. shortening.

Preheat oven to 350°. Grease a 9 x 13 pan. Mix together sugar, flour, cocoa and salt. Add oil and mix well.
Add eggs one at a time mixing well after each addition. Add vanilla (again, be generous with the vanilla,
extra vanilla almost always improves the flavor:-)). Bake for 30 minutes or until toothpick comes out clean (I
like my brownies a little gooey). Allow to cool while you prepare the filling. Cream butter and sugars until
smooth. Add milk and vanilla. Add flour 1/2 cup at a time and mix well. Smooth on top of brownies. Finally, in
a double broiler, melt baking chocolate and Crisco until smooth and runny. Drizzle over top of the cookie
dough filling on the brownies, making sure that the entire top is coated with chocolate. Allow it to set until
chocolate is firm (it's hard to cut with the chocolate still runny. If you are in a hurry you can stick it in the
refrigerator.


Cookie Pizza with Peanut Butter:

1 1/2 cups flour, 1/2 tsp. salt, 1/2 tsp. baking soda, 3/4 cup softened butter, 1/2 cup sugar, 1/2 cup firmly
packed brown sugar, 1 egg, 1/2 tsp. vanilla, 1 (12 ounce) package semi sweet chocolate chips, 1/2 cup
peanut butter, 1 cup Heath candy bars or your favorite.

Preheat oven to 375° degrees F. Lightly grease a 12 - 14 inch pizza pan. Combine flour, soda and salt; set
aside. Combine butter and sugars, mix together. Beat in egg, vanilla and add the flour mix. Stir in one-half
of the chocolate chip package; spread on the pan. Do not spread to the edges, leave a one inch space as
the cookie will spread to the edge as it bakes. Bake 18 to 24 minutes or until lightly browned. Immediately
add the rest of the chocolate chips from the package on top of the baked pizza. Drop spoonfuls of peanut
butter on top; let it rest for 5 minutes or until shiny and soft; smooth out the melted chocolate and peanut
butter and add the chopped candy pieces on top.


Cocoa Frosting:

1/4c. butter or margarine, 3Tbs. milk, 2Tbs. cocoa, 2 1/2c. powdered sugar, 1/2tsp. vanilla.

Combine butter, milk and cocoa in small saucepan. Cook and stir constantly over medium heat until mixture
boils. Remove from heat. Combine sugar and vanilla in small bowl. Add cocoa mixture, beat until smooth.
Makes 1 1/2c. frosting.


Deep Dish Apple Cobbler:

Crust and Topping: 1 (510 g) package yellow cake mix, 1 cup quick cooking oats, 1 cup chopped walnuts, 3/4
cup melted margarine.
Filling: 7 cups apples peeled and sliced, 1/2 cup raisins, 1/2 cup water, 3 Tbs. sugar, 2 Tbs. cinnamon, 1/2
tsp. nutmeg.

Preheat oven to 350°F Grease and flour 13x9x2 inch pan. For crust and topping, combine cake mix, oats,
walnuts and melted margarine in large bowl. Sprinkle half the mixture into pan. For filling, combine apples,
raisins, water, sugar, cinnamon and nutmeg in large saucepan. Stir occasionally over low heat for 10
minutes. Spread filling over crust in pan. Sprinkle remaining topping mixture over filling. Bake at 350F for
35 minutes or until lightly browned. Serve warm or at room temperature.


Divinity:

1 (2 5/8 ounce) envelope dream whip topping mix, 1 tsp. vanilla, 1 pound powdered sugar, 1/3 cup karo corn
syrup, 1/2 cup boiling water.

Combine the dream whip, corn syrup, vanilla, and boiling water in a 2 quart mixing bowl. Beat on highest
speed until stiff peaks form, about 5 minutes. On low speed, gradually blend in the powdered sugar.
Drop by spoonfuls on waxed paper. Allow to dry at least 12 hours.


Easy Peanut Butter Fudge:

1c. peanut butter, 1 (16oz.) can vanilla frosting.

Place both ingredients in a bowl. DO NOT MIX. Microwave for two minutes then stir till smooth. Pour in
buttered 9x9 inch pan or 8x8 inch pan. Refrigerate untill firm. 36 servings    


Fluffy Vanilla Frosting:

1/2c. butter or shortening, 5c. powdered sugar, 2tsp. vanilla, 1/8tsp. salt, 4-5Tbs. milk.

Cream butter, 1c. sugar, vanilla and salt in large bowl. Add remaining sugar alternately with milk beating to
spreading consistency. Makes 3c. frosting.