Rolo Cookies

Got this recipe and picture from http://jbeanrecipes.blogspot.com/. These were WAY easy to make and really yummy!

Rolo Cookies from http://jbeanrecipes.blogspot.com/

There are many recipes for these cookies floating around. These are my own version and I think they're the most moist and easy to make. You'll just have to make sure you don't eat all the Rolos before you make the cookies. :)

2 ¼ cup flour
1 tsp baking soda
1 cup butter/margarine softened
¼ cup sugar
¾ cup light brown sugar
1 tsp vanilla
1 small pkg instant chocolate pudding
2 eggs
Approximately 36 Rolo pieces, unwrapped

Mix flour with baking soda in separate bowl. In large bowl, combine butter, sugars, vanilla, and pudding. Beat until smooth and creamy. Add eggs. Gradually add flour mixture. Let chill in refrigerator for at least an hour. Roll medium to small amount of cookie dough around each Rolo. Place on greased cookie sheet. Bake 10 minutes at 350. Let sit on cookie sheet for a couple of minutes to let the caramel set up. Then place on wire rack to cool.

Makes about 3 dozen.

Chocolate Pudding Cake

Chocolate Pudding Cake by Kierra Dyer

1 box white cake mix
1 6oz instant choc. pudding
1 egg 2 egg whites
2 cups water

Beat for 2 mins. Bake @ 350 in greased 9x13 pan for 30-35 mins. Cake will shrink and pull away from sides after cooled.

Topping:
Mix 8 oz cool whip with 1 tsp vanilla and 1/4 cup softened butter then add 1 cup powdered sugar, mix well.

Chop one Almond and Toffee Symphony chocolate bar coarsely and add to top of cake. Keep refrigerated.

Chocolate Chip KISS Cookies

Chocolate Chip KISS Cookies

1 bag (9oz) Hershey’s Kisses
1 cup butter, softened
1/3 cup sugar
1/3 cup packed brown sugar
1 tsp vanilla
2 cups flour
1 cup mini semi-sweet baking chips

Beat butter, sugar and vanilla. Add flour. Stir in mini chocolate chips. Mold scant TBS dough around Hershey’s kisses, covering completely. Place on ungreased cookie sheet and bake at 375 for 10-12 minutes.

Chocolate Drizzle for top:
Melt ¼ cup semi-sweet chips and 1 tsp. shortening. Drizzle over cooled cookie

Chocolate Hello Dollies

Chocolate Hello Dollies by Tiffany Roderick

1 package (18.25 oz.) devil's food cake mix w/pudding
8 TBS butter, at room temperature, cut into 8 pieces
1 c. butterscotch chips
1 c. semi-sweet chocolate chips
1 c. sweetened flaked
1 c. chopped pecans or walnuts (optional)
1 can (14 oz.)sweetened condensed milk

Place the cake mix and butter in a large mixing bowl. Cut the butter
into the cake mix until the mixture is crumbly. Sprinkle this mixture over the bottom of an ungreased 15X10 jelly-roll pan and
press it into the pan to form a crust. Sprinkle the top of the crust evenly with the butterscotch chips, chocolate chips, coconut, and nuts. Pour the sweetened condensed milk evenly over all the ingredients. Bake the bars at 350 until they are lightly browned and bubbly all over, 25
to 30 minutes, cool for 30 minutes. Cut into bars.

Double Chocolate Snack Cake

Double Chocolate Snack Cake by Sherry Smith

1 2/3 cups all-purpose flour
1 cup brown sugar
¼ cup Cocoa
1 tsp baking soda
1 tsp salt
1 cup water
1/3 cup oil
1 tsp vinegar
¾ tsp vanilla
½ cup chocolate chips

Heat oven to 350. Grease and flour square pan, 8X8X2 inches. Combine flour, sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35-40 minutes. Cool and cut into squares. 6-8 servings.

Hot Fudge Sauce

Hot Fudge Sauce by Merlene Betteridge

½ cup butter
2/3 cup semi-sweet chocolate chips
1 – 13 oz can evaporated milk
2 cups powdered sugar
1 tsp vanilla

Boil at a low boil for 6-7 minutes; remove from heat and add vanilla. (yields about 3 cups)

Snickers Cake

Snickers Cake by Jen Hopkin (Israel 1996)

Mix together German Chocolate Cake mix. Pour ½ of the cake in greased and floured 9X13 pan and bake for 15-20 minutes.

1 bag caramels
1/3-cup evaporated milk
1 stick butter or margarine
1 12 oz bag chocolate chips
walnuts or pecans

Melt candy caramels with evaporated milk and butter or margarine. Pour caramel mixture over ½ baked cake and pour chocolate chips and pecans or walnuts on top. Pour the rest of the cake mix on and bake for 30 minutes or so. Cool well. Optional: top with cool whip.

Fudge

Fudge- No cookbook would be complete without this recipe for Fudge!!


In a large bowl, mix:
2 giant Hershey bars with almonds (broken up)
12 oz pkg. Chocolate chips
13 oz. Jar of marshmallow cream

In a saucepan mix:
1 ¼ cubes butter
1 can evaporated milk
4 ½ cups sugar
Bring to a boil, stirring constantly for 5 minutes.

Pour hot mixture over chocolate & marshmallow mixture. Stir and beat thoroughly. Add 2 tsp. Vanilla and 2 cups chopped walnuts or pecans. Pour into buttered 9X13 pan, uncovered. Leave out uncovered overnight. In the morning cut and remove from pan, cover.

Chocolate Caramel Brownies

Chocolate Caramel Brownies by Merlene Betteridge

1 box German chocolate cake mix 1 cup chopped pecans
1/3 cup evaporated milk
½ cup evaporated milk
¾ cup melted margarine
1 6 oz pkg. Chocolate chips
1 pkg. Kraft Caramels

In double broiler, melt caramels in ½ cup evaporated milk and set aside. Mix with spoon 1/3 cup evaporated milk, cake mix, marg. and nuts. Spread ½ mixture in greased 9X13 pan and pat out in thin layer. Bake for 8 minutes at 350. Take out of oven and while still hot sprinkle chocolate chips on top, then pour caramel mixture over chocolate chips. Top with other half of cake mixture. Bake at 350 for 18-20 minutes. Cool completely before cutting.

Surprise Package Cookies

Surprise Package Cookies by Heather Betteridge

1 cup butter (no sub), softened
1 cup sugar
½ cup brown sugar
2 eggs
1 tsp. Vanilla
3 cups flour
1 tsp. Baking powder
½ tsp. Salt
65 Andes candies

Cream butter and sugar. Add eggs and vanilla. Combine flour, baking powder and salt and add to creamed mixture. Cover and refrigerate for 2 hours or until easy to handle. With floured hands, shape a tablespoon of dough around 42 candies, forming rectangular cookies. Place 2 in. apart on a greased backing sheets. Bake at 375 for 10-12 minutes. Melt remaining candies and drizzle over cookies. Yield: 3 ½ dozen

Peanut Butter Fingers

Peanut Butter Fingers by Ben’s work 2008


¾ c. butter ///////////// ½ tsp salt
¾ c. sugar //////////// ½ tsp vanilla
¾ c. peanut butter ///////////// 1 ½ c. rolled oats
¾ tsp. baking soda /////////////// 1 c. peanut butter whipped (for frosting)
1 ½ c. flour
¾ c. brown sugar
2 eggs


Combine all ingredients except for whipped pb. Press into cookie sheet. Bake at 350 degrees for 10-12 minutes. Top with whipped peanut butter while still warm. Cool and frost with Chocolate frosting.

Hot Chocolate Recipes

Hot Chocolate

Warm up this winter with a rich, steaming cup of holiday cheer. Whether you make a luxurious hot chocolate with melted chocolate bars or create a delectable hot cocoa with fine-quality cocoa powder, these delicious recipes will put smiles on the faces of everyone coming in from the cold.


Luscious Hot Chocolate

• 1 cup milk
• 1 cup half and half
• 1 oz. semisweet chocolate, chopped
• 1 oz. unsweetened chocolate, chopped
• 8 tsp sugar
• ½ tsp vanilla

Heat milk, half and half, both chocolates, and sugar in a saucepan on medium-low heat until chocolates melt and sugar dissolves. Pour half of the mixture into a blender and mix until frothy. Return to the saucepan and add vanilla. Stir briefly and serve.


Aztec Hot Chocolate
• 2 cups milk
• 4 squares baker’s chocolate
• 1 tsp chili powder
• 1 tsp cinnamon
• ½ tsp cardamom
• ½ tsp ginger
• ¼ tsp ground cloves
• ¼ tsp nutmeg

Break chocolate squares and melt in a saucepan with the milk. Do not boil. Whisk until foamy. Pour into mugs. In a separate bowl, combine all spices. Mix ½ tsp of blended spices in each mug, adding more as desired.


Raspberry Hot Chocolate
• 2 cups cream
• 1 cup milk
• 6 oz. bittersweet chocolate, finely chopped
• 2 tbsp sugar
• ½ tsp salt
• 1 tbsp butter
• 1 cup raspberries
• whipped cream

In saucepan combine cream, milk, and sugar until hot, but do not boil. Add chocolate and butter and reduce heat to simmer. Stir until chocolate is melted. Puree 1 cup raspberries and pour into the mixture, stirring until smooth. Pour into mugs and garnish with whipped cream and fresh raspberries.


Brown Sugar Hot Cocoa

3 oz. unsweetened chocolate
1/3 cup water
4 cups milk
¾ cup brown sugar, packed
1/8 tsp salt
Melt chocolate and water together in a double boiler. Slowly stir in milk, sugar, and salt. Whisk until well blended.

Old-fashioned Hot Cocoa with Homemade Marshmallows

Old-fashioned Hot Cocoa
3 tbsp unsweetened cocoa powder
¼ cup sugar
4 cups milk
¼ tsp vanilla
Combine sugar and cocoa powder in small bowl. Heat milk in saucepan to scalding. Stir 1/3 cup hot milk into cocoa-sugar mixture, and then pour back into the saucepan. Stir until blended, then add vanilla and garnish with homemade marshmallows.

Double Chocolate Snack Cake

Double Chocolate Snack Cake

1 2/3 cups all-purpose flour 1/3 cup oil
1 cup brown sugar 1 tsp vinegar
¼ cup Cocoa ¾ tsp vanilla
1 tsp baking soda ½ cup chocolate chips
1 tsp salt
1 cup water

Heat oven to 350. Grease and flour square pan, 8X8X2 inches. Combine flour, sugar, cocoa, soda and salt. Add water, oil, vinegar and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35-40 minutes. Cool and cut into squares. 6-8 servings.

Cream Cheese Chocolate Chip Pastry Cookie

Cream Cheese Chocolate Chip Pastry Cookie

1 pkg. (17 ¼ oz) frozen puff pastry, thawed
1 pkg. (8 oz) cream cheese, softened
3 TBS sugar
2 cups milk chocolate chips

Roll 1 sheet pastry to 14X10 inch rectangle on floured surface. Combine cream cheese and sugar. Spread half of cream cheese mixture over pastry – leaving 1 inch border on 1 long side. Sprinkle with 1 cup morsels. Roll up, starting at long side covered with cream cheese. Seal edge by dampening with water. Repeat with remaining ingredients. Chill for 1 hour. Cuts rolls crosswise into 1 inch slices. Place cut side up on parchment paper-lined or lightly greased baking sheets. Bake in 375 oven for 20-25 minutes or until golden. Let stand 2 minutes. Makes 2 dozen.

Chocolate Pudding Cake

Chocolate Pudding Cake

1 box white cake mix
1 6oz. instant chocolate pudding mix
1 egg and 2 egg whites
2 cups water

Beat for 2 mins. Bake @350 in greased 9X13 pan for 30-35 mins. Cake will shrink and pull away from sides after cooled.

Topping:
Mix 8 oz. Cool Whip with 1 tsp. vanilla and ¼ cup softened butter then add 1 cup powdered sugar, mix well.

Chop one Almond and Toffee Symphony chocolate bar coarsely and add to top of cake.

Keep Refrigerated.

Chocolate Hello Dollies

Chocolate Hello Dollies

You will need:

1 package (18.25 oz.) devil's food cake mix w/pudding
8tablespoons (1 stick) butter, at room temperature, cut into 8 pieces
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup sweetened flaked coconut -I did not use cause I did not have any,
thought I did=-)
1 cup chopped pecans or walnuts (optional)- I did not use
1 can (14 oz.)sweetened condensed milk

1. Place a rack in the center of the oven and pre-heat the oven to 350
degrees F. Set aside an ungreased 15 by 10 inch jelly- roll pan.
2. Place the cake mix and butter in a large mixing bowl. Cut the butter
into the cake mix with two knives or a pastry blender until the mixture is
crumbly. Sprinkle this mixture over the bottom of the jelly-roll pan and
press it into the pan with your fingertips to form a crust.
3. Sprinkle the top of the crust evenly with the butterscotch chips,
chocolate chips, coconut, and nuts. Pour the sweetened condensed milk
evenly over all the ingredients. Place the pan in the oven.
4. Bake the bars until they are lightly browned and bubbly all over, 25
to 30 minutes, Remove the pan from the oven and place it on a rack to cool
for 30 minutes. Cut into bars.

* Store these bars, covered in plastic wrap or aluminum foil, at room
temperature for up to 5 days. Or freeze them, wrapped in foil, for up to 6
months. Thaw the bars overnight on the counter before serving.