Search Results for "chocolate"
Recipe Results 45 of 232 pages
Buckeye Cheesecake
Ingredients 1 (8×8-inch pan size) package brownie mix 3 (8 oz) packages cream cheese, softened 1 (14 oz) can sweetened condensed milk (NOT evaporated milk) 1 (10 oz) package peanut butter chips, melted 4 eggs 2 teaspoons vanilla extract 1 cup semi-sweet chocolate chips 2 tablespoons butter-flavored shortening Directions Preheat oven to 350º. Prepare brownie
Buckeye Cheesecake
(Makes 10 to 12 servings) Ingredients: 1 (8×8-inch pan size) package brownie mix 3 (8-ounce) packages cream cheese, softened 1 (14-ounce) can sweetened condensed milk (NOT evaporated milk) 1 (10-ounce) package peanut butter chips, melted 4 eggs 2 teaspoons vanilla extract 1 cup semi-sweet chocolate chips 2 tablespoons butter-flavored shortening Directions: Preheat oven to 350º.
Pumpkin Bread
Ingredients 1 cup unbleached all-purpose flour 1 cup soy protein powder 1 teaspoon salt 2 teaspoons baking powder 1/2 sugar 1 cup semisweet chocolate chips 1 (15 oz.) can pumpkin (2 cups) 2 large eggs 2 teaspoons vanilla extract 3 tablespoons butter, melted Directions Preheat oven to 350°. Lightly spray a 9×5-inch loaf pan with
Mexican Coffee
Ingredients 3/4 coffee beans, ground 2 teaspoons cinnamon 6 cups water 1 cup milk 1/3 chocolate syrup 2 tablespoons brown sugar 1 teaspoon vanilla whipped cream for garnish Directions Put coffee and cinnamon in coffee filter in basket. Add water and brew. In saucepan, blend milk, chocolate syrup and sugar. Stir until sugar dissolves. Combine
Peanut Butter Blossoms
Peanut Butter Blossoms Yield: 3 dozen Ingredients: 1/2 cup granulated sugar 1/2 cup packed brown sugar 1/2 cup creamy peanut butter 1/2 cup butter, softened 1 egg 1 1/2 cups all-purpose flour 3/4 teaspoon baking soda 1/2 teaspoon baking powder Additional granulated sugar About 36 chocolate kisses, unwrapped Directions: Heat oven to 375°F. In large
Chewy Granola Bars
Ingredients 1 (10 1/2 oz.) pkg. large marshmallows 2/3 chunky peanut butter* 1/2 butter, cubed 1/4 corn syrup 2 teaspoons vanilla extract 4 cups quick-cooking oats 1 cup crisp rice cereal 1 cup miniature semisweet chocolate chips 1/2 flaked coconut 1/2 sunflower kernels 1/2 chopped peanuts 1/2 raisins 2 tablespoons toasted wheat germ 2 tablespoons
Hazelnut Coconut Ice Cream
Ingredients: 2/3 cup Jif® Chocolate Flavored Hazelnut Spread (or Jif® Mocha Cappuccino Flavored Hazelnut Spread) 1 can (15 ounces) cream of coconut 2 cups half-and-half Directions: Beat chocolate hazelnut spread and cream of coconut in large bowl with electric mixer on medium speed until smooth. Stir in half-and-half. Beat until well blended, about 1 minute.
Black Forest Cheesecake
Black Forest Cheesecake Submitted by: Debbie Flinner of Canton, Ohio Yield: 1 cheesecake, 16 servings Prep time: 10 minutes Cooking time: 1 hour 15 minutes Cooling time: at least 6 hours Total time:7 hour and 15 minutes Ingredients: 1 cup uncooked oats 3/4 cup Quaker Natural Cereal, crushed 1/3 cup melted butter 1/4 cup packed
Honey Oatmeal Cookies
Ingredients: 1/2 cup hot water, or hot black tea 1 cup raisins 2 cups flour 1 1/2 cups quick cooking rolled oats 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground nutmeg 1 cup butter 3/4 cup honey 1 egg 1 tsp. vanilla 1/2 to 1 cup chopped walnuts 1
Low-Fat Tiramisu
Ingredients 8 oz semi-sweet chocolate, finely chopped (use food processor) 1/4 cup fat-free egg substitute 1 cup sugar 1 1/2 teaspoons vanilla 1 8-oz package fat-free cream cheese, cut into small pieces 1 8-oz frozen light whipped topping, thawed 1 tablespoon instant espresso powder 1/4 cup hot water 1 cup cold water 1 fat-free pound
