Double Chocolate No Bake Cookies (Shalene)

Ingredients:
2 cups granulated sugar
1/2 cup butter or margarine
1/2 cup milk
1/3 cup cocoa
1/4 teaspoon salt
1/2 cup chocolate chips
3 cups oats

Directions:
In saucepan, combine sugar, butter, milk, cocoa and salt. Bring to full boil over medium heat. continue boil for 3 minutes stirring constantly. Remove from heat. Stir in chocolate chips until melted. Stir in oats.
Drop 1 Tablespoon cookie mixture onto wax paper and allow to completely cool.
Store tightly covered.

Easy Chocolate Pastry Puffs (Emlyn)

1 can crescent rolls
1 7 oz. milk chocolate candy bar
1 egg white from small egg
1 tsp. sugar
Sliced almonds

Spray a cookie sheet with nonstick spray and unroll crescent rolls onto sheet. At base of rolls place four squares or two rectangles broken from candy bar. Roll crescent from base to point. Pinch sides to enclose chocolate. Mix egg white with sugar using fork. With pastry brush, brush mixture on sides and tops of rolls. Add almonds to top, gently pressing into pastry. Brush egg mixture again over top and sides to cover almonds. Bake at 375 degrees for 12 minutes or until lightly golden. Makes 8 fist-sized rolls.

5 Minute Chocolate Mug Cake for 1 (Emlyn)

4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
A small splash of vanilla extract
1 large coffee mug (MicroSafe)

Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly.
Pour in the milk and oil and mix well .
Add the chocolate chips (if using) and vanilla extract, and mix again.
Put your mug in the microwave and cook for 3 minutes at 1000 watts.
The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT ! (this can serve 2 if you want to feel slightly more virtuous).

Now why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Candy Easter Eggs (Ronnett)

Maple Nut

Ingredients:
2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
1 Tablespoon Maple flavoring
1/2 cup broken nuts

Directions:
Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistency.

Vanilla Nut

2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
2 Tablespoon Vanilla flavoring (real vanilla would do better)
1/2 cup broken nuts
Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistancy.

Chocolate Nut

2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
1 capful vanilla flavoring 1/2 Tablespoon Coco
1/2 cup broken nuts

Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistancy.

Cherry Nut

2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
1 Teaspoon flavoring (might use juice from Maraschino cherries)
2 Tablespoons Maraschino cherries cut up
? 1/2 Teaspoon oil?
1/2 cup broken nuts

Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistancy.

Peanut Butter

2 lbs Powdered Sugar (6 cups)
1/2 lbs. margarine (mix like pie crust)
2 Tablespoons evaporated milk (use more as needed)
1 capful Vanilla flavoring
1 or 1 1/2 cups Peanut Butter (Creamy or Crunchy)
Cream all ingredients together except nuts until thoroughly blended and creamy add nuts and mold egg weigh 6 oz Dip in melted chocolate (cookettes) chips adding wax to get proper consistancy.

HELPFUL HINTS
Put on foil, then paper towels in boxes before you put the base egg in box, this helps soak up moisture so eggs won't fall apart while dipping 9 1/2c. nuts in 1 lb. 24 T. milk per can 6 C Chocolate chips to 1 box(sq) of paro wax 4 boxes paro wax to 30 lb box C Chips ( it's more than enough) Let eggs sit a couple of days until dry enough to dip Flowers on top of eggs tell the flavor of egg.

Purple maple
Blue Vanilla
Yellow Chocolate
Orange Peanut Butter
Pink Cherry

Shalene’s Chocolate Chip Cookies (Shalene)

Ingredients:
½ cup shortening
½ cup butter
1 ½ cup brown sugar
½ tsp baking soda
¼ tsp salt
2 eggs
1 tsp vanilla
2 ½ cups flour
1 ½ cups semisweet chocolate chips

Directions:
Beat shortening, butter and brown sugar until creamy. Add salt and baking soda until combined. Beat in eggs and vanilla. Add flour (dough hooks work well to incorporate all flour.) Stir in chocolate chips. Bake at 375° for 8 to 10 minutes.

The Real Neiman Marcus Cookie Recipe (Shalene)

An urban myth is a modern folk tale, its origins unknown, its believability enhanced simply by the frequency with which it is repeated. Our signature chocolate chip cookie is the subject of one such myth. If you haven't heard the story, we won't perpetuate it here. If you have, the recipe below should serve to refute it. Copy it, print it out, pass it along to friends and family. It's a terrific recipe. And it's absolutely free.

Ingredients:
½ cup (1 stick) butter, softened
1 cup light brown sugar
3 tablespoons granulated sugar
1 large egg
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons instant espresso coffee powder
1 ½ cups semi-sweet chocolate chips Directions

Directions:

1. Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)
2. Beat in the egg and the vanilla extract for another 30 seconds.
3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.
4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.
Yield: 2 dozen cookies

http://www.neimanmarcus.com/store/service/nm_cookie_recipe.jhtml

(I omit the coffee when I use this recipe.)

Fantasy Fudge (Shalene)

Ingredients:
3 c. sugar
¾ c. butter
⅔ c. (5 ⅓ fl. oz. can) evaporated milk
1 (12 oz.) pkg. semi-sweet chocolate pieces
2 c. Kraft marshmallow creme
1 c. chopped nuts
1 tsp. vanilla

Directions:
Combine sugar, butter and milk in heavy 2 ½ quart saucepan; bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat until candy thermometer reaches 234° F, stirring constantly to prevent scorching. Remove from heat; stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla; beat until well blended. Pour into greased 13 x 9 inch pan. Cool at room temperature; cut into squares. Makes approximately 3 pounds.
Double recipe: Use this full 13 ounce jar of Kraft marshmallow creme, doubling all ingredients. Prepare fudge as directed, using 5-quart Dutch oven. Pour fudge into 2 greased 13 x 9 inch pans. Makes approximately 6 pounds.

Chocolate Pudding Dessert "Chocolate Salad" (Shalene)

Ingredients:
2 cups flour
4 tsp baking powder
½ tsp salt
1 ½ cup sugar
¼ cup cocoa
1 cup milk
¼ cup oil

Directions:
Sift flour, baking powder, salt, sugar, and cocoa in a bowl. Stir in milk and oil. Spread in a 13 x 9” cake pan.

2 cups brown sugar
½ cup cocoa

Mix brown sugar and cocoa and sprinkle over cake.

3 ½ cups hot water

Pour hot water over all. Bake at 350° for 45 minutes.

Mississippi Mud Cake (Shalene)

Ingredients:
2 cups sugar
⅓ cup cocoa
2 sticks margarine or butter
3 eggs
1 ½ cups flour
1 ½ cups coconut
1 ½ cups chopped walnuts
¼ cup buttermilk
1 tsp vanilla
1 (7 oz) jar marshmallow crème

Directions:
Cream sugar, coca, and margarine. Add eggs and vanilla. Mix well. Add flour, coconut, nuts, and buttermilk. Bake in a 13 x 9” greased cake pan at 350° for 40 minutes. Spread marshmallow crème on warm cake. Let cool and add frosting.

Frosting:

½ bag powdered sugar
½ cup evaporated milk
½ cup cocoa
1 tsp vanilla

Mix well.

Bavarian Mints (Emlyn)

Melt Together:
1 lb milk chocolate
1 square unsweetened chocolate

Stir in:
1 can sweetened condensed milk
1 tsp. peppermint extract
1 tsp. vanilla
1 tbsp butter or margarine

Pour into greased 9x9 pan. Cut into 1-inch squares after refrigerating