Ingredients

1/2 cup butter or margarine, softened
1 cup sugar
2 eggs
1 1/4 cups canned or cooked pumpkin
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/4 cup chocolate chips
1/4 cup chopped walnuts
GLAZE:
1 tablespoon heavy cream
1/2 cup confectioners’ sugar

Directions

In a large mixing bowl, cream butter. Gradually add sugar, eggs and pumpkin. Combine dry ingredients; stir into creamed mixture and blend well. Stir in chocolate chips and nuts. Pour into a greased and floured 9-in. x 5-in. x 3-in. loaf pan. Bake at 350 degrees F for 45-50 minutes or until loaf tests done. Cool on a wire rack. Combine glaze ingredients and drizzle over cooled bread.

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Ingredients

1 pound chocolate confectioners’ coating
1 (8.5 ounce) package chow mein noodles

Directions

Chop the chocolate confectioners’ coating and place into a heatproof bowl over simmering water. Cook, stirring occasionally until melted and smooth. Remove from heat and stir in the chow mein noodles so they are evenly distributed. Spoon out to desired size onto waxed paper. Let cool completely before storing or serving.

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Ingredients

1 cup butter, softened
1 cup brown sugar
3/4 cup white sugar
2 egg, beaten
3 tablespoons coffee-flavored liqueur
3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon ground cinnamon
3 cups milk chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.

In a large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the coffee liqueur. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.

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Ingredients

1 cup butter or margarine, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/2 teaspoon salt
confectioners’ sugar

Directions

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Flatten with a fork if desired. Bake at 350 degrees F for 8-10 minutes or until the edges are firm. Remove to wire racks. Dust warm cookies with confectioners’ sugar.

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Ingredients

3 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
2 cups brown sugar
6 tablespoons white sugar
2 eggs
4 teaspoons vanilla extract
1 (12 ounce) bag chocolate chips

Directions

Preheat an oven to 300 degrees F (150 degrees C).

Gently mix the flour, baking powder, baking soda, and salt with a fork in a bowl. Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the chocolate chips; mixing just enough to evenly combine.

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Ingredients

1/3 cup instant hot cocoa mix
1/3 cup white sugar
2 eggs
1 1/2 teaspoons baking powder
1 cup rolled oats
1 cup all-purpose flour
1/3 cup milk
2 tablespoons butter

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.

Combine the powdered hot chocolate, sugar, baking powder, oats, and flour. Mix in the butter or margarine.

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Ingredients

1 (9 inch) prepared graham cracker crust
6 (1.45 ounce) bars milk chocolate with almonds, coarsely chopped
2 cups miniature marshmallows
1/2 cup milk
1 pinch salt
1 cup heavy whipping cream

Directions

Place chopped chocolate bars, marshmallows, milk, and salt in the top of a double boiler. Heat and stir until mixture is melted and smooth. Remove from heat and allow to cool, stirring occasionally.

In a medium bowl, beat cream until soft peaks form. Fold cream into cooled chocolate mixture. Pour mixture into graham cracker crust. Chill before serving. This pie is also delicious frozen.

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Ingredients

4 (1 ounce) squares semisweet chocolate
1/3 cup sour cream
1 cup chocolate cookie crumbs

1/3 cup chocolate cookie crumbs
1/3 cup confectioners’ sugar
24 silver dragees decorating candy
1/4 cup sliced almonds
12 (2 inch) pieces long red vine licorice

Directions

Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.

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Ingredients

1/2 cup butter
1/2 cup brown sugar
2 tablespoons unsweetened cocoa powder
1 egg, beaten
1 teaspoon vanilla extract
1/2 cup chopped walnuts
15 arrowroot biscuits, crushed

Directions

Butter an 8×8 inch baking dish.

In a saucepan over medium heat, melt together the butter, brown sugar and cocoa, stirring frequently until smooth. Remove from heat and stir in the egg and vanilla. Mix in the crushed cookies and walnuts. Press the mixture into the prepared pan and refrigerate until firm.

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Ingredients

1 cup butter, softened
1 1/2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup baking cocoa
3/4 teaspoon baking soda
1/4 teaspoon salt
1 (10 ounce) package vanilla or white chips
1/2 cup chopped pecans (optional)

Directions

In a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in chips and pecans if desired.

Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until set. Remove to wire racks to cool.

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