Ingredients

1/2 cup butter, softened
3/4 cup granulated artificial sweetener
2 tablespoons water
1/2 teaspoon vanilla extract
1 egg, beaten
1 1/8 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans

Directions

Preheat oven to 375 degrees F (190 degrees C).

In a medium bowl, cream together the butter and sugar substitute. Mix in water, vanilla, and egg. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips and pecans. Drop cookies by heaping teaspoonfuls onto a cookie sheet.

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Ingredients

1 tablespoon butter, softened
1 egg white
1/4 cup white sugar
1 teaspoon vanilla extract
2 1/2 tablespoons all-purpose flour
1 tablespoon unsweetened cocoa powder
1 pinch salt
1/2 (1 ounce) square unsweetened chocolate, grated
1/3 cup confectioners’ sugar for decoration

Directions

Preheat 300 degrees F (150 degrees C). Grease cookie sheets.

In a small saucepan over medium heat, melt butter till lightly browned. Pour into medium sized bowl. Stir in the egg white, sugar and vanilla. Combine the flour cocoa, and salt; mix into the butter mixture. Fold in chocolate. Drop by teaspoonfuls about 2 inches apart onto cookie sheets.

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Ingredients

1 (9 inch) graham cracker crust
2 (8 ounce) packages cream cheese
2 cups semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 eggs
1 teaspoon vanilla extract

Directions

Preheat oven to 325 degrees F (165 degrees C). Melt chocolate chips in a double boiler or in the microwave, stirring occasionally until smooth. set aside.

In a medium bowl, mix the cream cheese until smooth and creamy. Gradually add the sweetened condensed milk, then beat in the eggs and vanilla. Finally, stir in the melted chocolate. Pour into the prepared crust.

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Ingredients

1 (9 inch) prepared graham cracker crust
25 large marshmallows
5 (1.5 ounce) bars milk chocolate candy
1/2 cup milk
1 (8 ounce) container frozen whipped topping, thawed

Directions

In a medium saucepan combine marshmallows, chocolate bars, and milk. Melt over low heat, stirring frequently, until mixture is smooth. Allow to cool for 30 minutes.

Fold whipped topping into chocolate mixture and pour mixture into pie shell. Chill for 24 hours before serving.

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Ingredients

1/2 cup margarine
4 tablespoons cocoa powder
4 cups confectioners’ sugar
3 tablespoons milk
1 teaspoon vanilla extract

Directions

Melt margarine over a low heat. Gradually beat in cocoa, sugar, milk and vanilla, mix well.

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Ingredients

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 cups semisweet chocolate chips
6 tablespoons butter, softened
1 cup white sugar
1 1/2 teaspoons vanilla extract
2 eggs
1/2 cup confectioners’ sugar

Directions

Combine flour, baking powder and salt. Set aside.

Melt 1 cup of chocolate chips over low heat. Cream butter and sugar. Add melted chocolate chips and vanilla; beat in eggs; add flour mixture and remaining chocolate chips.

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Ingredients

2 (5 ounce) beef tenderloin filets
1 tablespoon olive oil
coarse sea salt to taste
1 tablespoon cracked white peppercorns
1 tablespoon olive oil
1 tablespoon minced shallot
1/4 cup port wine
1 tablespoon balsamic vinegar
1/4 cup beef stock
1 teaspoon minced fresh rosemary
1/2 (1 ounce) square bittersweet chocolate, chopped

Directions

Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm.

Stir in the minced shallot, and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.

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Ingredients

1 (18.25 ounce) package devil’s food cake mix
1/2 cup butter, melted
2/3 cup milk, divided
3/4 cup creamy peanut butter
1 (7 ounce) jar JET-PUFFED Marshmallow Creme
1/2 cup PLANTERS Salted Peanuts
6 squares BAKER’S Semi-Sweet Chocolate, coarsely chopped

Directions

Heat oven to 350 degrees F. Mix dry cake mix, butter and 1/3 cup milk until blended; press 2/3 onto bottom of 13×9-inch pan. Bake 12 to 14 minutes or until center is almost set; cool 3 minutes. Meanwhile, mix peanut butter and remaining milk.

Spread peanut butter mixture onto crust; top with small spoonfuls of the marshmallow creme and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture.

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Ingredients

2 cups all-purpose flour
1 3/4 cups sugar
2 teaspoons baking soda
1 teaspoon baking powder
5 (1 ounce) squares unsweetened chocolate, melted
1 cup strong brewed coffee
3/4 cup sour cream
1/4 cup vegetable oil

1 (14 ounce) package individually wrapped caramels, unwrapped
4 tablespoons milk

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.

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Ingredients

3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons baking soda
1/2 teaspoon salt
2 cups hot brewed coffee
2/3 cup vegetable oil
2 tablespoons vanilla extract

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking pan.

In a medium bowl, stir together the flour, sugar, cocoa, baking soda and salt. Add the hot coffee, oil and vanilla, mix until smooth. Pour into the prepared pan.

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