CHOCOLATE CHEESECAKE

CHOCOLATE CHEESECAKE ...an amazing chocolate recipe to try...a must try !

INGREDIENTS
CRUST:

• 1 cup chocolate wafer cookies, crushed
• 2 tablespoons sugar
• 1/4 cup butter, melted

CHEESECAKE:

• 24 ounces cream cheese, softened
• 3/4 cup sugar
• 1 cup semisweet chocolate chips, melted
• 1/2 teaspoon vanilla
• 1/2 teaspoon almond extract
• 3 eggs

INSTRUCTIONS
Combine cookie crumbs, sugar, and butter; press onto bottom of 9-inch springform pan. Bake at 350 F. for 10 minutes.
Combine cream cheese, sugar, vanilla extract, and almond extract, mixing at medium speed on electric mixer until well blended. Add eggs one at a time, mixing well after each addition. Blend chocolate into batter.

Spoon into crust and bake at 450 F. for 10 minutes. Reduce oven temperature to 250 F. Continue baking for 30 to 40 minutes. Loosen cake from rim of pan. Chill. The chocolate recipe of cheesecake is ready to serve 12 persons. Nice one ! Enjoy the feasts !

amish-apple-brownies.

CHOCOLATE MERINGUE PIE

CHOCOLATE MERINGUE PIE ...a great chocolate recipe...try it !

INGREDIENTS

• 1 baked 12 inch pie shell made with
• 2 c. flour
• 1 tsp. salt
• 2/3 c. Crisco
• 5-6 tbsp. cold water

FILLING:

• 2 c. milk
• 4 eggs, separated
• 1/2 c. flour
• 3/4 tsp. salt
• 2 c. white sugar
• 4 tbsp. butter
• 3 blocks unsweetened chocolate
• 1 tsp. vanilla

INSTRUCTIONS
Scald the milk in a small pan. Beat egg yolks in small bowl. Mix flour, salt and sugar in double boiler. Add egg yolks and stir. Add scalded milk, stirring well. Add butter and chocolate; cook until thick, stirring often. When mixture is thick, add vanilla. Pour into baked pie shell.

Use 4 egg whites, 4 tablespoons sugar, dash salt, 1/2 teaspoon cream of tartar and 1/2 teaspoon vanilla to make meringue.Bake 15 minutes in 275 degree oven. The chocolate recipe is ready to serve...! Enjoy it !
banana-fudge-walnut-brownies

EASY DARK CHOCOLATE CAKE

EASY DARK CHOCOLATE CAKE ...another nice chocolate recipe....try this one ! Great !

INGREDIENTS

• 1/2 cup cocoa
• milk (see note below)
• 4 tablespoons Crisco or butter
• 1 cup sugar
• 1 egg yolk
• 1 cup flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon baking soda

INSTRUCTIONS
Preheat oven to 350°F.
In a 1 cup measure, put cocoa powder; add a small amount of hot water and stir until cocoa dissolves. Fill remainder of measuring cup with milk to bring the measurement up to 1 cup total.

Combine flour, salt and baking soda, mixing well. Set aside.
Beat shortening or butter and sugar, add egg yolk, beating for one minute. Stir in vanilla.
Combine all ingredients for one minute. Turn batter into a buttered brownie pan which has been lightly dusted with cocoa (shake out any excess cocoa). Bake for about 40 minutes or until cake tests done...and the chocolate recipe is ready to serve.....hmmm...nice one ! Enjoy it !
chocolate-cheesecake

CHOCOLATE TREASURE PUFFS

CHOCOLATE TREASURE PUFFS ...try this nice chocolate recipe....a great one !

INGREDIENTS

• 8 regular sized three MUSKETEERS® bars
• 1 (8 ounce) package refrigerated crescent dinner rolls
• 3/4 cup melted butter

INSTRUCTIONS
Preheat oven to 375°F.
Divide bars into eight pieces. Unroll crescent dough into eight triangles. Place one piece of candy at the wide and of each triangle.
Roll up jellyroll style. Pinch any open edges together to seal.
Dip each roll in melted butter and place in greased muffin pan cups.
Bake in a 375°F oven for 10 minutes or until golden brown. Cool on wire rack. Serve while still warm...and the chocolate recipe of puffs is ready.....enjoy it !
chocolate-cheesecake

PEANUT BUTTER CHOCOLATE CHUNK COOKIES

PEANUT BUTTER CHOCOLATE CHUNK COOKIES ..an amazing chocolate recipe to try !

INGREDIENTS

• Reynolds® Parchment Paper
• 1 3/4 cup flour
• 3/4 teaspoon each salt and baking soda
• 3/4 cup creamy peanut butter
• 1/2 cup butter flavor shortening
• 1 1/4 cup packed light brown sugar
• 3 tablespoons milk
• 1 tablespoon vanilla extract
• 1 egg
• 1 bag (11.5 oz.) semi-sweet chocolate chunks
• 1/3 cup each chopped peanuts and quick cooking oats

INSTRUCTIONS
Preheat oven to 375°F. Line 2 cookie sheets with Reynolds Parchment Paper; set aside. On another sheet of parchment paper, combine flour, salt and baking soda; set aside.

Beat peanut butter, shortening and brown sugar in a large bowl on medium speed of an electric mixer until well blended. Beat in milk, vanilla and egg just until blended.

Add flour mixture gradually to creamed mixture; beat at low speed until blended. Stir in chocolate chunks, peanuts and oats. Drop by heaping tablespoons onto parchment-lined cookie sheets. Flatten each cookie slightly with the back of a spoon.

Bake 9 to 11 minutes or until cookies are set and edges start to brown. Slide parchment with cookies onto a wire rack to cool. The chocolate recipe is ready to serve...enjoy the chocolate ! Nice one !
chocolate-pudding-cake.

CHOCOLATE MACADAMIA COOKIES

CHOCOLATE MACADAMIA COOKIES RECIPE

INGREDIENTS

• Reynolds® Parchment Paper
• 1 box (about 18.25 oz.) chocolate cake mix
• 1/4 cup oil
• 1/4 cup water
• 2 eggs
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips
• 1/2 cup chopped macadamia nuts
• 1/2 cup mini chocolate chips

INSTRUCTIONS
Preheat oven to 350°F.
Line 2 cookie sheets with Reynolds Parchment Paper; set aside.
Beat cake mix, oil, water, eggs and vanilla extract together in a large bowl, with an electric mixer, until well blended. Stir in white chocolate chips, nuts and chocolate chips. Drop by heaping tablespoons onto parchment-lined cookie sheets.

Bake 10 to 12 minutes or until set. Slide parchment with cookies onto a wire rack to cool. Cool cookies completely before removing with spatula.
Drizzle with melted white chocolate chips for a more professional look. The chocolate recipe is ready and makes 36 cookies.
chocolate-pudding-cake

CHOCOLATE PEANUT CLUSTERS

CHOCOLATE PEANUT CLUSTERS ...a nice chocolate recipe to try !

INGREDIENTS

• 1 6 oz pkg. chocolate chips
• 1 6 oz pkg. butterscotch chips
• 2 tablespoons creamy peanut butter
• 1/2 cup salted cocktail peanuts
• 4 cups Rice Krispies cereal

INSTRUCTIONS
Melt chocolate and butterscotch and butter in a saucepan, over low heat, stirring constantly until very smooth. Remove pan from heat.
Stirn in the nuts and cerial and blend together thoroughly.Drop by teaspoonfuls onto a silicone baking sheet or buttered parchment or wax paper. Place in refrigerator until set. The chocolate recipe is ready to serve...enjoy !
peanut-butter-chocolate-chunk-cookies.