Ingredients

1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners’ sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans

Directions

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners’ sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.

Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.

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Ingredients

1 (12 ounce) package semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk, divided
2 teaspoons vanilla extract, divided
1 cup chopped walnuts, divided
1 (11.5 ounce) package milk chocolate chips

Directions

Line a 9-in. square pan with foil and butter the foil; set aside. In a heavy saucepan, melt semisweet chocolate chips with 1/2 cup plus 3 tablespoons milk over low heat. Remove from the heat; stir in 1 teaspoon vanilla 1/2 cup walnuts. Spread into prepared pan. In a saucepan, melt milk chocolate chips with remaining milk. Remove from the heat; stir in remaining vanilla and walnuts. Spread over first layer. Cover and refrigerate until firm. Remove from pan and cut into 1-in. squares. Store at room temperature.

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Ingredients

1 cup butter
2 cups white sugar
1/2 cup evaporated milk
5 teaspoons unsweetened cocoa powder
1 cup flaked coconut
3 cups rolled oats

Directions

Mix oatmeal and coconut together in a large bowl.

Put other ingredients in a saucepan over medium heat, stirring constantly. When mixture comes to a boil, let it boil for 2 minutes.(any longer your cookies will be crumbly, any shorter, your cookies will be gooey)

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Ingredients

1 cup mashed potatoes
1 teaspoon salt
2 tablespoons melted butter
2 teaspoons peppermint extract
8 cups confectioners’ sugar
8 (1 ounce) squares semisweet chocolate
2 tablespoons shortening

Directions

In a large bowl, mix together the potatoes, salt, butter, and peppermint extract. Gradually mix in confectioners’ sugar; mix in enough to make a workable dough, between 6 and 8 cups.

Knead slightly, and roll into cherry-size balls. Flatten balls to form patties. Arrange on sheets of wax paper, and allow to dry overnight.

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Ingredients

1/2 cup butter (no substitutes), softened
1 cup sugar
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
FILLING:
1 cup semisweet chocolate chips
1/2 cup sweetened condensed milk
1/4 cup finely chopped pecans
1/4 cup flaked coconut
2 teaspoons milk

Directions

In a mixing bowl, cream butter and sugar. Beat in egg and vanilla. Combine flour, cocoa, salt, baking powder and baking soda; gradually add to the creamed mixture. Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center of each.

For filling, melt chocolate chips and condensed milk in a heavy saucepan over medium heat; stir until smooth. Stir in pecans, coconut and enough milk to achieve desired consistency. Spoon 1 teaspoon into each cookie. Bake at 350 degrees F for 8-10 minutes or until firm. Remove to wire racks to cool.

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Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt

3 eggs
1 cup white sugar
1 cup vegetable oil
1 teaspoon vanilla extract
2 tablespoons orange juice
1 cup chocolate chips

Directions

Preheat an oven to 350 degrees F (175 degrees C). Grease a baking sheet.

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Ingredients

3/4 cup packed brown sugar
1/4 cup white sugar
1 1/2 cups mini candy-coated chocolates
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions

Combine the flour with baking soda and salt.

In a clean 1 liter sized glass jar layer the ingredients in the order given starting with the brown sugar and ending with the flour mixture.

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Ingredients

2 cups sugar
1/2 cup fat-free milk
1/2 cup butter or stick margarine
3 cups quick-cooking oats
1 cup flaked coconut
6 tablespoons baking cocoa
1/2 teaspoon vanilla extract

Directions

In a large saucepan, combine the sugar, milk and butter; bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat.

Stir in the oats, coconut, cocoa and vanilla. Working quickly, drop by rounded tablespoonfuls onto waxed paper. Let stand until set, about 1 hour.

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Ingredients

1 cup semisweet chocolate chips
2 tablespoons water
1 (16 ounce) package firm tofu, drained
1/4 cup soy milk
1 tablespoon vanilla extract

Directions

Melt the chocolate with water in a heavy saucepan or double boiler.

In an electric blender or food processor, combine tofu with the melted chocolate, milk, and vanilla extract. Process until the mixture is smooth. Chill for approximately one hour, and serve!

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Ingredients

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup butter, softened
1/4 cup white sugar
3/4 cup packed brown sugar
1 (3.4 ounce) package instant pistachio pudding mix
2 eggs
1 teaspoon vanilla extract
1 (16 ounce) package semi-sweet chocolate chips
1/2 cup chopped maraschino cherries
1/4 cup chopped pistachios

Directions

Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda; set aside.

Cream together the butter, white sugar, and brown sugar in a large bowl until smooth. Stir in the instant pudding mix until well combined. Beat in the eggs one at a time, then stir in the vanilla. Blend in the flour mixture. Fold in the chocolate chips, cherries, and pistachios. Drop by large spoonfuls onto ungreased baking pans.

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