Ingredients:
1 bar (4 oz) sweet baking chocolate
1/2 cup butter
2 eggs
1/4 cup sugar
2 teaspoons vanilla
1 cup flour
1/4 teaspoon salt
1/2 cup crushed candy canes
1/3 cup semisweet chocolate mini chips
Directions:
1. Preheat your oven to 350 degrees. Grease a 8 inch square pan and line the bottom with aluminum foil. Grease the aluminum foil and dust with flour (or cocoa).
2. In a small saucepan, melt the chocolate with butter over low heat.
3. In a large bowl, beat the eggs and sugar for 3 minutes on low speed.
4. Beat in the cooled chocolate mixture and vanilla extract.
5. Beat in the flour and salt until blended. Add the crushed peppermints and stir in the chocolate chips. Pour into
6. our prepared pan.
7. Bake for 25 to 30 minutes. Cool.
Makes about 16 brownies.
Thursday, January 8, 2009
Christmas Candy Cane Cheesecake
Ingredients:
1 cup Chocolate wafer crumbs
3 Tbsp Margarine, melted
1 ea Envelope unflavored gelatin
1/4 cup Cold water
16 oz Soft Philly cream cheese
1/2 cup Sugar
1/2 cup Milk
1/4 cup Crushed candy canes
1 cup Whipping cream, whipped
3 oz Milk chocolate candy bars, chopped
Directions:
1. Combine wafer crumbs and margarine and press onto bottom of 9-inch springform pan. Bake at 350 degrees F. for 10 minutes. Cool.
2. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and candy canes, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate.
3. Pour over crust. Chill until firm.
4. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
1 cup Chocolate wafer crumbs
3 Tbsp Margarine, melted
1 ea Envelope unflavored gelatin
1/4 cup Cold water
16 oz Soft Philly cream cheese
1/2 cup Sugar
1/2 cup Milk
1/4 cup Crushed candy canes
1 cup Whipping cream, whipped
3 oz Milk chocolate candy bars, chopped
Directions:
1. Combine wafer crumbs and margarine and press onto bottom of 9-inch springform pan. Bake at 350 degrees F. for 10 minutes. Cool.
2. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and candy canes, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate.
3. Pour over crust. Chill until firm.
4. Garnish with additional whipped cream combined with crushed peppermint candies, if desired.
Chocolate Candy Cane Pie
Ingredients:
1 ready-made chocolate cookie pie crust
14 ounce can Eagle Brand Regular Sweetened Condensed Milk
1/2 cup chocolate chips
1/4 cup candy canes, finely crushed
10-12 drops green food coloring
2 cups whipping cream, whipped
Directions:
Combined sweetened condensed milk, finely crushed candy canes, chocolate chips and food coloring. Fold in whipping cream. Pour into crust, cover. Freeze for 6 hours or until firm.
1 ready-made chocolate cookie pie crust
14 ounce can Eagle Brand Regular Sweetened Condensed Milk
1/2 cup chocolate chips
1/4 cup candy canes, finely crushed
10-12 drops green food coloring
2 cups whipping cream, whipped
Directions:
Combined sweetened condensed milk, finely crushed candy canes, chocolate chips and food coloring. Fold in whipping cream. Pour into crust, cover. Freeze for 6 hours or until firm.
Chocolate Chips Cookies
1 cup Butter flavor shortening
2 eggs
1 1/2 cup brown sugar
1 tsp salt
1 tsp baking soda
2 cups flour (add enough flour that dough doesn't stick to fingers, sometimes it takes a little extra)
Chocolate Chips
Mix the wet ingredients thoroughly, then add the dry. Add as many chocolate chips as you like.
2 eggs
1 1/2 cup brown sugar
1 tsp salt
1 tsp baking soda
2 cups flour (add enough flour that dough doesn't stick to fingers, sometimes it takes a little extra)
Chocolate Chips
Mix the wet ingredients thoroughly, then add the dry. Add as many chocolate chips as you like.
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