How to make foods?: 10

White Chocolate Truffles

Ingredients:

12 oz White chocolate, coarse chop
1/3 c Whipping cream
2 tb Orange liquor
1 ts Grated orange zest
1 1/4 c Confectioner's sugar

Instructions:

Melt white chocolate with whipping cream in heavy, medium saucepan
over low heat, stirring constantly. Whisk in liquor and zest until
blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft,
about 2 hours., Shape about 1 tablespoon of the mixture into 1 1/4
inch balls. To shape, roll mixture in your palms.,Place balls on waxed
paper. Sift sugar into shallow bowl. 4.Roll balls in sugar, place in petit
four or candy cases. Truffles can be refrigerated 2-3 days or frozen
several weeks. Makes about 35 truffles.

White Chocolate Scones

Ingredients:

2 c All-purpose flour
1/3 c Granulated sugar
2 ts Baking powder
1/2 ts Salt
1/4 c Unsalted butter, chilled
1/2 c Heavy (whipping) cream
1 lg Egg
1 1/2 ts Vanilla extract
6 oz White chocolate, cut into 1/2 inch chunks

Instructions:

Preheat oven to 375 degrees. In a large bowl, stir together the flour,
sugar, baking powder, and salt. Cut the butter into 1/2 inch cubes and
distribute them over the flour mixture. With a pastry blender or two
knives used scissors fashion, cut in the butter until the mixture
resembles coarse crumbs. In a small bowl, stir together the cream,
egg, and vanilla. Add the cream mixture to the flour mixture and
knead until combined. Knead in the white chocolate. With lightly
floured hands, pat the dough out on a floured work surface to a
thickness of 5/8 inch. Cut circles in the dough with a biscuit cutter.
Gather the scraps of dough together and repeat till all the dough is
used. Bake scones on ungreased baking sheet for 15 to 20 minutes, or
until lightly browned on top. Place baking sheet on wire rack for 5
minutes, then transfer scones to wire rack to cool. Serve warm or cool
completely and store in an airtight container. Makes 8 or 9 scones.

White Chocolate Ribbon Fudge

Ingredients:

1 1/4 lb White chocolate; cut-up
14 oz Sweetened condensed milk
1 1/2 ts Rum extract
1 1/2 ts White vinegar or lemon juice
ds Salt
1 1/2 c Walnuts; chopped
6 oz Semisweet chocolate chips melted

Instructions:

In a 2-qt glass bowl, melt white chocolate with sweetened condensed
milk in microwave on Medium 3 to 4 mins, or until melted and smooth
when stirred. Stir in rum extract, vinegar, and salt; mix well. Stir in
walnuts. 2. Spread half of white chocolate mixture into a buttered 8-
or 9-inch square baking pan. Refrigerate about 10 mins, or until
almost set. Spread melted semisweet chocolate over white chocolate.
Carefully top with remaining white chocolate mixture, spreading evenly
over all. Refrigerate until firm, about 2 hours or longer. Cut into 25
squares. Store in refrigerator in tightly covered container.

White Chocolate Raspberry Cake

Ingredients:

1/4 lb White chocolate
6 tb Unsalted butter
6 Eggs
2 tb Sugar
1/4 c All-purpose flour
2 pt Raspberries

Instructions:

Preheat oven TO 325 degrees F. Melt the chocolate in the top of a
double boiler. Cut the butter into tablespoon pieces, place in the bowl
of a mixer and mix until smooth. Slowly add the melted chocolate until
incorporated. Add the eggs, one at a time, as each one is absorbed.
Add the sugar, then the flour. Lightly grease a 9-by-11-inch baking
pan. Pour in the batter and smooth the top. Place in the oven and bake
for 25 to 30 minutes. When the cake is cooked, remove from the oven
and let cool before removing from the baking pan. To serve, cut the
cake into individual portions and top with fresh raspberries.
Accompany with whipped cream or raspberry sauce, if desired.

White Chocolate Pretzels

Ingredients:

1 lb White chocolate
1 sm Bag mini pretzels

Instructions:

Melt chocolate in double boiler. Put handful pretzels in chocolate, stir
to coat. Using large tong meat fork remove and place on foil lined
cookie sheet. Put cookie sheet full of pretzels in freezer for a few
minutes (1-2 minutes), then remove. Store in airtight container.

White Chocolate Pecan Corn

Ingredients:

1 pk Microwave popcorn; popped
8 oz Vanilla flavor candy coating
1/2 c Pecan halves

Instructions:

Place popped popcorn in large bowl. Put candy coating in 1 quart glass
measure; microwave on HIGH for 1 to 1-1/2 minutes or until shiny;
stir to melt completely. Stir in pecans. Add to popcorn; stir well to
coat. Spread on cookie sheet and allow to cool completely.

White Chocolate Mousse Cheesecake With Sun Dried Cherries

Ingredients:

9 oz White chocolate
3 ts Gelatin powder
1 qt Soft whipping cream
8 oz Sugar
2 lb Cream cheese
4 oz Caramel DeLites Cookies, diced and crumbled
4 oz Shortbread Cookies, diced and crumbled
4 oz Praline Royale Cookies, diced and crumbled
6 oz Sun-dried cherries
1 oz Melted butter

Instructions:

Melt chocolate. Dissolve gelatin with 1 ounce of water. Place cream
cheese and sugar in mixing bowl. Use medium speed for 10 minutes.
When mixture is soft and creamy add melted white chocolate and
gelatin. Mix for two minutes. Add whipped cream and sun dried
cherries.

To assemble: Grease a 10-inch mold with butter and cover sides with
the Shortbread crumbles. Pour Caramel DeLite crumbles on bottom,
then pour the cheesecake mixture over the first layer of cookies.. On
top of that pour the Praline Royale mixture. Alternate the cheese and
cookie layers.
Makes 10 servings.

White Chocolate Mousse

Ingredients:

1 pk Baker's Premium White Chocolate (6 squares)
1 1/2 c Whipping cream, divided

Instructions:

Microwave white chocolate and 1/4 cup of the cream in a large
microwaveable bowl on High for 2 minutes or until white chocolate is
almost melted, stirring half way through the heating time. Stir until
white chocolate is completely melted. Cool 20 minutes or until at room
temperature, stirring occasionally.
Beat remaining 1 1/4 cups of cream in chilled medium bowl with
electric mixer on medium speed until soft peaks form. DO NOT
OVERBEAT! Fold 1/2 of the whipped cream into the white chocolate
mixture. Fold in the remaining whipped cream until just blended.
Spoon into 6 one-half cup dessert dishes.
Refrigerate 2 hours or until ready to serve. Garnish as desired.

White Chocolate Mint Truffles

Ingredients:

1/2 lb White chocolate; cut into small pieces
1/2 c Packed, fresh mint leaves (green or white)
1/4 c Heavy cream
2 tb Creme de menthe
6 tb Unsalted butter; cut into small pieces

Instructions:

To make the truffles: Melt the chocolate in a large heatproof bowl set
over gently simmering water. When chocolate is almost melted, turn
off the heat and let stand until completely melted, stirring occasionally.
Meanwhile, in a small saucepan, steep mint leaves in cream and creme
de menthe until liquid is very flavorful (amount of time depends upon
the strength of the mint leaves). Then bring just to a simmer, strain,
pressing down on the mint leaves to give as much flavor as possible,
and whisk into the melted chocolate. Place the pieces of butter around
the warm mixture and let the butter melt. When melted, stir to mix
well. Pour mixture into a shallow pan, giving you a 1-inch-thick layer of
chocolate. Cool completely and then refrigerate or freeze until very
firm.

To form the truffles: Have a small bowl of very hot water ready and
replace the water as it cools down. Line a baking tray with parchment
paper. Remove truffle base from the refrigerator or freezer. Before
scooping out a ball of chocolate, dip the melon baller into the hot
water, shaking to remove any excess water. Scoop out a truffle,
tapping the melon baller on a firm surface to release the truffle.
Quickly roll between the palms of your hands and place on the
prepared baking tray. You will have to wash your hands in cold water
often to prevent the chocolate from sticking to your hands. Repeat this
procedure until all the balls have been scooped and rolled. If the truffle
base begins to soften too much, refrigerate or freeze until firm and
then continue to scoop out the truffles. Refrigerate or freeze until
needed. Makes 45 to 50 small truffles.

White Chocolate Macadamia Cookies

Ingredients:

1/2 c Butter
1/2 c Shortening
3/4 c Brown sugar; packed
1/2 c White sugar
1 Egg
1 1/2 ts Vanilla
2 c Flour
1 ts Baking soda
1/2 ts Salt
6 oz White chocolate chips
7 oz Macadamia nuts

Instructions:

Beat butter, shortening, sugar, eggs and vanilla well. Combine dry
ingredients and add to butter mixture. Stir in white chocolate and nuts.
Drop by teaspoonfuls 2 inches apart on greased cookie sheets. Bake at
350 for 8-10 minutes. Makes 5 dozen cookies.

White Chocolate Ice Cream

Ingredients:

2 c Half and half
12 oz White chocolate, coarsely chopped
4 Eggs
1 1/2 c Sugar
2 c Whipping cream

Instructions:

Scald half and half in top of double boiler set over simmering water.
Add chocolate. Reduce heat so water barely simmers and cook until
chocolate is melted, stirring occasionally. Remove from heat. Using
electric mixer, beat eggs in medium bowl to blend. Add sugar and beat
until dissolved. Slowly mix in chocolate mixture. Beat in cream.
Refrigerate until well chilled.

Process chocolate mixture in ice cream maker according to
manufacturer's instructions. Freeze in covered container at least 4
hours to mellow. If frozen solid, let ice cream soften slightly in
refrigerator before serving. Makes 2 quarts.

White Chocolate Cream Filling

Ingredients:

1 1/2 ts Unflavored Gelatin
3 tb Cold Water
6 oz White Choc.-flav. baking bar
1 1/4 c Whipping Cream
1 ts Vanilla Extract

Instructions:

* White Chocolate-flavored baking bar should be grated.
Sprinkle gelatin over water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves. Add grated baking
bar and stir constantly until chocolate melts; cool slightly.
Combine whipping cream and gelatin mixture in a mixing bowl; beat at
medium speed of an electric mixer until thickened. Stir in vanilla.
Makes 3 cups.

White Chocolate Chunk Brownies

Ingredients:

3 tb Instant coffee powder
1 tb Water
2 c Brown sugar; firmly packed
3/4 c Unsalted butter
2 lg Eggs
2 tb Coffee liqueur
2 c Flour
2 ts Baking powder
1/2 ts Salt
5 oz White chocolate; cut 3/4"
3/4 c Pecans; coarsely chopped toasted

Instructions:

Preheat oven to 350 degrees F. Butter a 10" diameter pan and line the
bottom with parchment. Combine coffee powder and 1 tb. water in a
heavy med. saucepan. Stir over medium low heat until coffee
dissolves. Add sugar and butter and stir til butter melts. Pour into large
bowl and cool to room temperature, stirring occasionally. Add eggs and
coffee liqueur to butter mixture, whisk to combine. Sift flour, baking
powder, and salt in small bowl. Add to butter mixture and stir to blend.
Stir in chocolate and pecans. Pour batter into prepared pan. Bake until
tester inserted in center comes out almost clean about 35 minutes.
Cool in pan on rack. Run small sharp knife around sides of pan to
loosen brownie. Turn out on plate; peel off parchment. Cut into
wedges to serve. Serve with caramel sauce and ice cream.

White Chocolate Cheesecake

Ingredients:

1 lb White chocolate; chopped
12 oz Cream chesse; room temp
2 Egg yolks
1 c Sour cream
1 ts Vanilla
3 Egg whites
1 ts Cream of tartar
2 tb Superfine sugar

Instructions:

Melt chocolate; set aside beat cream cheese untill fluffy-beat in egg
yolks 1 at a time and mix well,mix in sour cream,vanilla,chocolate and
set aside Beat egg whites w/tartar untill peaks-gradually add sugar,
beat till stiff. Stir 1/3 of the whites into chocolate mix (to lighten) then
fold in remaining whites. Spoon into a pan with a graham cracker crust
and bake in a water bath till center is set.

White Chocolate Butter Cream Frosting

Ingredients:

6 oz White Chocolate -- chopped
1/4 c Whipping Cream
1 c Unsalted Butter -- cold, cut up
1 c Powdered Sugar

Instructions:

Microwave white chocolate and cream in medium bowl on high for 1
1/2 minutes or until white chocolate is almost melted, stirring halfway
through heating time. Stir until white chocolate is completely melted.
Cool to room temperature. Beat butter and sugar gradually into cooled
mixture on high speed until light and fluffy.
Makes enough to frost 2 9-inch cake layers.

White Chocolate Butter

Ingredients:

1 Stick butter
2 tb White chocolate; melted & cooled
Cinnamon to taste

Instructions:

Mix all ingredients well. Serve with scones, etc.

White Chocolate Brownies

Ingredients:

6 oz White chocolate, imported, cut-up
3/4 c Sugar
4 oz Butter
2 Eggs
1 1/2 ts Vanilla extract
1 c Flour
1/2 ts Baking powder
ds Salt
6 oz Semisweet or bittersweet chocolate; cut-up
1/2 c Walnuts; chopped

Instructions:

Preheat oven to 350 F. In a 2-qt glass bowl, combine white chocolate
pieces, sugar, and butter. Heat in microwave on High about 1 1/2
mins, or until melted and smooth when stirred. With a whisk or fork,
beat in eggs and vanilla until well blended. Add flour, baking powder,
and salt and stir until well mixed. Stir in bittersweet chocolate and
walnuts. Spread evenly in a buttered, foil-lined 7 x 11-inch baking pan.
Bake 20 to 25 mins, or until golden brown. Do not overbake. Let cool,
then cut into 24 pieces.

White Chocolate Almond Pecan Pie

Ingredients:

4 Eggs; beaten
1 c Light corn syrup
2/3 c Sugar
3 tb Butter; melted
1 tb Vanilla
1 tb Almond extract; (or to taste)
1 tb Chocolate extract
6 oz White chocolate; melted
1 c Pecan halves
1 c Sliced or slivered almonds

Instructions:

Unbaked 9-inch pastry shell
Combine first eight ingredients, beat with an electric mixer until
blended. Stir pecans and almonds into mixture. Pour mixture into
pastry shell. Bake at 350 for 50-55 minutes.

Peanut Butter White Chocolate Candy Dreams

Ingredients:

1/2 c Peanut butter -- crunchy or smooth
1/2 c Powdered sugar
2 tb Heavy cream
12 oz Imported white chocolate
1/2 c Almonds -- toasted and finely chopped
18 Whole natural almonds

Instructions:

In a small glass bowl or dish, heat peanut butter in a microwave oven
on High 30-40 seconds to soften. Mix in powdered sugar and cream;
mixture should be stiff, not runny.

In a medium glass bowl, melt white chocolate in microwave oven on
Medium 1-1/2 to 2-1/2 minutes, stirring once halfway through cooking
time, or until melted and smooth. Stir in chopped almonds.

Spoon a little white chocolate mixture into bottom of each of 18 paper
candy cups 2 inches in diameter, swirling with back of a teaspoon to
make an even layer. Drop a little peanut butter mixture on top of white
chocolate in each cup and spread around with back of spoon to make
an even layer. Spoon remaining white chocolate over peanut butter,
using back of spoon to swirl evenly. Top each cup with a whole
almond. Refrigerate until firm. Store candies in refrigerator for up to a
week.

White Russian Truffles

Ingredients:

1 3/4 lb Milk chocolate, divided
1 c Whipping cream
1/4 c Kahlua

Instructions:

Chop finely 1 lb of the chocolate. Melt in a double boiler to 120
degrees. Measure the cream into a 3-quart saucepan and bring just to
the boil. Remove from the heat and cool to 120 degrees. Add the
chocolate to the cooled cream and stir until the mixture is smooth.
Stir the Kahlua into the chocolate, mixing well. scrape onto a baking
sheet and refrigerate until firm.

Finely grate the remaining 3/4 lb of the chocolate. (This is easiest to
do using the grater blade of a food processor.) Remove the filling from
refrigeration and form into small rough balls. Place on a baking sheet
lined with wax paper.

Roll the truffles in the grated chocolate, pressing gently to adhere.
Refrigerate overnight. Remove from refrigeration 15 minutes before
serving. Note: these truffles do not hold well at room temperature.

Rich Chocolate Pumpkin Truffles

Ingredients:

2 1/2 c Vanilla wafers, crushed
1 c Almonds, toasted & ground
1/2 c Powdered sugar, sifted
2 ts Cinnamon
6 oz Chocolate chips (semi-sweet)
1/2 c Pumpkin (canned)
1/3 c Coffee liqueur
1/4 c Powdered sugar, sifted

1/2 Stick butter
1/2 c Peanut butter
2 c Powdered sugar
6 oz Pk chocolate chips
6 c Crispix cereal OR Corn Chex

Instructions:

’

Mix butter, peanut butter and chips together in saucepan over med
heat or melt in bowl in microwave. Pour over cereal in a lg bowl. Stir to
coat. Put powdered sugar in a brown grocery bag and pour cereal into
bag; shake to coat. Cut open bag to lay flat and spread out coated
cereal. Sprinkle with extra sugar if necessary.

Chocolate Pops

Ingredients:

1 ct (8-oz) chocolate-flavored - low-fat or non-fat yogurt
1 Very ripe banana;
3/4 c Club soda; -=OR=- 3/4 c Sparkling water

Instructions:

Combine yogurt and banana in blender or food processor. Whirl until
smooth. Stir in club soda. Freeze until firm in a plastic mold if you have
one. IF NOT, freeze mixture in small paper cups. Add a stick or plastic
spoon when pops are half frozen. To eat, peel away the paper. Eat
right away or transfer to a plastic bags for long-term freezing.

Chocolate Marshmallow Chow

Ingredients:

1 c Miniature marshmallows
1/3 c Chocolate chips
1 Stick diet margarine
9 c Wheat Chex cereal
1/2 c Powdered sugar
1/2 c Raisins

Instructions:

Melt margarine, marshmallows, raisins and chocolate chips. Pour
mixture over cereal and toss. Put mixture into paper bag and add
powdered sugar. Shake until all cereal is covered.

Chocolate Lovers Snack Mix

Ingredients:

3 c White chocolate pretzel -=OR white yogurt pretzel stick
2 c Bite-size chocolate chip cookies
2 c Bite-size fudge cream wafers or wafer candy bars
1 c Mini shortbread cookies with chocolate center

Instructions:

In large bowl, combine all ingredients; toss gently. Store in tightly
covered container.

Chocolate Covered Potato Chips

Ingredients:

8 oz Sweet or milk chocolate chopped finely
24 Thick sliced,ridged potato chips

Instructions:

Melt 6 ounces of chocolate. Remove from heat. While chocolate is still
hot,mix the remaining 2 ounces of chocolate into the melted
chocolate,in 3 additions,stirring until each addition is completely
melted before adding the next. Dip the potato chips,1 at a time,in the
chocolate. Coat completely and lift with a small fork. Shake off excess
chocolate by rapping the fork on the edge of the bowl lightly. Remove
any drips from the bottom by running the fork across the edge of the
bowl. Slide the chips onto a cookie sheet lined with parchment or wax
paper. Allow to cool until solid. Let chips sit at room temperature or in
the refrigerator. Makes two dozen chips about 12 servings

Chocolate Butterscotch Haystacks

Ingredients:

2 c Butterscotch chips
2 c Chocolate chips
12 oz Chow mein noodles

Instructions:

Melt chips. Add in noodles. Drop onto waxed paper and chill until firm.

Chex and Chocolate Party Mix

Ingredients:

9 c Your favorite chex brand cereals
2 c Shredded coconut optional
1 c Peanuts
1 c Packed light brown sugar
1/2 c (1 stick) butter
1/2 c Light corn syrup
1 ts Vanilla extract
1/2 ts Baking soda
12 oz Pkg (2 cup) semi-sweet chocolate morsels
1 1/2 c Raisins

Instructions:

Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in
large, small roasting pan. In small saucepan over medium heat, heat
brown sugar, butter and corn syrup to boiling, stirring. Without
stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over
cereal mixture, stir until evenly coated. Bake 1 hour, stirring every 15
minutes. Cool, stirring frequently. Stir in morsels and raisins. Store in
airtight container.

Caramel Dipped Chocolate Covered Pretzels

Ingredients:

1 ts Vegetable oil
20 Kraft caramels
2 1/2 ts Water
36 Pretzel nuggets
4 oz Semisweet chocolate,finely
1 Chopped

Instructions:

Grease a cookie sheet with the vegetable oil. Combine the caramels
and the water in a saucepan and melt over low heat,stirring
frequently,or in a covered dish in a microwave at full power,for 1 1/2
minutes. Dip the pretzel nuggets,a few at a time,in the caramel and
remove with a fork to the greased cookie sheet. Refrigerate until
caramel is firm. Melt the 3 ounces of the chocolate. Remove from heat.
While the chocolate is still hot,mix the remaining 1 ounce of chocolate
into the melted chocolate,in 2 additions,stirring until each addition is
completely melted before adding the next. Lift the caramels from the
sheet and dip,one at a time,into the chocolate. Coat completely and lift
with a small fork. Shake off excess chocolate by rapping the fork on
the edge of the bowl lightly. Remove any drips from the bottom by
running the fork across the edge of the bowl. Slide the candy onto a
cookie sheet lined with parchment paper or wax paper. Allow to cool
until solid. Let chocolate set at room temperature or in the
refrigerator. Makes 3 dozen chocolates,about 18 servings.

Ultimate Raspberry Chocolate Sauce

Ingredients:

12 oz Frozen raspberries (individually quick-frozen), defrosted
3/4 c Dutch-process cocoa
3/4 c Heavy cream
4 tb Unsalted butter; softened
1 1/2 c Sugar
1/3 c Light corn syrup

Instructions:

Puree the raspberries in a food processor fitted with a steel blade, then
pass them through a fine strainer. Or pass them through a food mill.
Set aside. In a medium-size heavy saucepan, whisk together the cocoa
and heavy cream. Add the butter, sugar, corn syrup and raspberries
and stir until well blended. Place the pan over medium heat and slowly
bring the mixture to a boil, stirring often. Once it reaches a boil, let it
continue to boil slowly for 8 minutes without stirring. Remove the pan
from the heat and pour the sauce into a container. Let it cool for 15
minutes if serving hot, or cover and refrigerate until needed. It will last
for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2
Cups.

Super Hot Fudge Sauce

Ingredients:

4 oz Semisweet chocolate; coarsely chopped
5 tb Butter; unsalted
1/4 c Cocoa
3/4 c Sugar
3/4 c Water
1/4 c Corn syrup
2 ts Vanilla

Instructions:

In heavy medium saucepan, combine the chocolate, butter, cocoa,
sugar, water and corn syrup. Whisk over medium high heat until the
chocolate and butter are melted and the sugar is dissolved. When the
sauce just comes to a boil, reduce the heat to low and cook at a low
boil for 8 to 10 minutes; the sauce will thicken as it cools. Add the
vanilla and stir to combine. Store in the fridge tightly covered.

Rich Chocolate Sauce

Ingredients:

6 oz Bittersweet chocolate
6 oz Semisweet chocolate
1 c Heavy cream
1/2 c Coffee
1 tb Cognac

Instructions:

Melt everything over a double boiler.

Hot Fudge Sauce

Ingredients:

2 c Sugar
1/3 c Cocoa
1/4 c Flour
1/4 ts Salt (optional)
2 c Milk
2 tb Butter
1 1/2 ts Vanilla

Instructions:

Mix dry ingredients together in saucepan. Slowly stir in milk. Add
butter. Bring to a boil over medium heat, stirring constantly. Lower
heat and cook 8 minutes, stirring constantly. Remove from heat and
stir in vanilla. Serve warm over ice cream. Makes about 2 1/2 cups.

Philly Chocolate Sauce

Ingredients:

1 8 oz pkg. Cream Cheese, cubed
1/3 c Milk
1 oz Unsweetened Chocolate Squares
2 c Sifted powdered sugar
1 ts Vanilla

Instructions:

Combine cream cheese, milk and chocolate; stir over low heat until
smooth. Blend in remaining ingredients. Serve over poached pears, ice
cream or cake.
Note this sauce can be refrigerated and then reheated.
Makes 2 cups

Fat Free Hot Fudge Sauce

Ingredients:

3/4 c Sugar; (can be sugar substitute)
1/3 c Cocoa;
4 ts Cornstarch;
1/2 c Evaporated skim milk
1 ts Vanilla

Instructions:

In a small saucepan stir together the sugar, cocoa, cornstarch and
evaporated skim milk. Cook and stir constantly until sauce is bubbly
and thick. Cook and stir two minutes more. Remove from heat and stir
in 1 tsp. vanilla. (For sugar-free sauce skip sugar at the start and stir
in NutraSweet spoon on at the end with the vanilla.)

Deluxe Chocolate Sauce

Ingredients:

2 c Semisweet chocolate chips
1/2 c Butter or margarine
1 T Instant coffee powder
1/8 t Salt
1 T Vanilla
2 c Icing sugar
1 c Light corn syrup
1 c Hot water

Instructions:

Measure first 5 ingredients into saucepan. Heat and stir over medium
heat until smooth. Remove from heat.
Beat in icing sugar, syrup and water until smooth. Pour into jar. Store
in refrigerator. Makes 4 1/2 cups.

Dark Chocolate Sauce

Ingredients:

1 1/2 c Heavy cream
2/3 c Dark brown sugar, packed
4 oz Bittersweet chocolate, chopped
3 oz Unsweetened chocolate, chopped
1/4 c Unsalted butter, softened
3 tb Amaretto, or to taste

Instructions:

In a small heavy saucepan, combine the cream and brown sugar. Bring
the mixture to a boil over mod-high heat, whisking occasionally, and
boil it, whisking, until sugar is dissolved. Remove pan from heat and
add chocolates, whisking, until they are melted. Whisk in the butter
and the Amaretto. Continue to whisk until the sauce is smooth. Let
cool slightly.

Makes about 3 cups.

Chocolate Sauce Diabetic

Ingredients:

1 tb Butter
2 tb Cocoa
1 tb Cornstarch
1 c Skim milk
1/2 ts Vanilla
Artificial sweetener to equal 1/3 cup sugar

Instructions:

Mix all ingredients until well blended in suacepan. Cook over medium
heat stirring constantly until slightly thickened. Remove from heat and
set pan in ice water and stirl until completely cold. Sauce thickens as it
cools. If not cooled over ice, the chocolate sauce will get a pudding-like
skin and be rubbery.

Chocolate Mint Sauce

Ingredients:

3 oz Unsweetened chocolate (3 sq)
1/4 c Water
1 c Sugar
1/2 c Light corn syrup
1/8 ts Salt
2/3 c Light cream or
2/3 c Undiluted evaporated milk
1/8 ts Peppermint extract

Instructions:

Place chocolate and water in a deep, 1 1/2-quart, heat- resistant, nonmetallic casserole. Heat, uncovered, in Microwave Oven 45 seconds or
until chocolate is melted. Stir to blend chocolate and water. Add sugar,
corn syrup and salt. Heat, uncovered, in Microwave Oven 9 minutes or
until a candy thermometer reaches 240 degrees F. (If a candy
thermometer is not available, drop a small amount of the mixture into
very cold water. The mixture should form a soft ball which flattens
when removed from the water. DO NOT PLACE THERMOMETER IN
MICROWAVE OVEN.) Stir every minute. Gradually blend in cream and
flavoring. Makes 2 cups

Chocolate Sauce

Ingredients:

1 c Cocoa powder
3/4 c Granulated sugar
3/4 c Water
1/2 c Corn syrup
1 t Vanilla

Instructions:

In small saucepan, combine cocoa and sugar. Stir in water and corn
syrup. Place over medium heat; bring to the boil. Boil 2 minutes,
stirring constantly. Remove from heat, stir in vanilla and allow to cool
completely. Sauce will thicken when it cools.

Chocolate Dipping Sauce

Ingredients:

3 Jars Hershey's hot fudge sauce
2 Bottles Hershey's syrup (the kind for making chocolate milk)

Instructions:

Mix all in crock pot and keep warm as long as you need it.
Good for parties, for dipping fruit and pound cake.

Black Chocolate Sauce

Ingredients:

1 c Water
1 1/2 c Sugar
1 c Cocoa powder
1 tb Vanilla

Instructions:

Boil water and sugar. Cook 5 minutes. Remove from heat and add
cocoa, stirring constantly. Return to low heat and simmer 5 mins until
cocoa is thoroughly dissolved. Remove from heat and stir in vanilla.

Bittersweet Chocolate Sauce

Ingredients:

1 c Whipping cream
2 tb Sugar
4 oz Bittersweet Hawaiian chocolate, chopped
1 tb Unsalted butter

Instructions:

Combine the cream and sugar in a small saucepan and heat to a boil.
Pour the hot mixture over the chocolate and butter in a medium bowl.
Stir until completely melted and smooth. Strain through a fine wire
mesh strainer into a serving bowl. Serve warm. Reheat in a double
boiler if made in advance and refrigerated.

Very Chocolate Pudding

Ingredients:

2 c Milk
2 Squares unsweetened chocolate
1 1/2 tb Cornstarch
1/4 c Sugar
1/2 ts Salt
2 Eggs, separated
1/4 c Sugar
1 ts Vanilla extract

Instructions:

Scald milk and chocolate in the top of a double boiler, stirring
frequently to make it smooth. In a bowl, mix together cornstarch,
sugar and salt. Slowly add chocolate mixture while stirring constantly.
Return mixture to double boiler. Cook while continuing to stir until
mixture thickens, then cover and cook 25 minutes stirring occasionally
to keep smooth. Beat egg yolks with sugar. Pour chocolate mixture
over them while beating constantly. Return to double boiler and cook 1
minute more. Let cool. Add vanilla and beat well. Beat egg whites until
stiff and fold into chocolate mixture. Turn into individual bowls and chill
thoroughly before serving. For Chocolate Pie, pour into 8-inch baked
pie shell and chill. Serves 4

Low Fat Chocolate Pudding

Ingredients:

2 Egg whites
2/3 c Unsweetened cocoa powder
2 tb Cornstarch
2 1/4 c Milk, nonfat -- divided
1/2 c Granulated sugar
1/8 ts Salt
1 ts Vanilla extract

Instructions:

In a small bowl, lightly beat egg whites and set aside. In a large bowl,
combine cocoa and cornstarch. Whisk 3/4 cup of milk into cocoa
mixture until comletely smooth.
In a large heavy saucepan, combine remaining milk, sugar, and salt.
Mix well. Bring to a boil over high heat,, whisking constantly. Remove
pan from heat.

Whisk cocoa mixture into hot milk mixture. Bring to a boil over
medium-high heat; boil for 2 minutes, whisking constantly. Remove
pan from heat.

Gradually whisk 1 cup hot cocoa mixture into egg whites. Pour mixture
back into pan. Cook over medium-low heat for 2 minutes, whisking
constantly. DO NOT BOIL! Remove from heat and add vanilla; blend
well. Pour into serving dishes. Cool to room temperature. Cover and
chill for 1 hour. Garnish with fresh strawberries, mint leaves and a
dusting of cocoa powder.

Strawberry Chocolate and Cheese Parfait

Ingredients:

1 c Strawberries, sliced
1 tb Strawberry liqueur
1/2 c Part-skim ricotta cheese
1 1/2 ts Each granulated sugar and whipping cream
1/2 oz Ini chocolate chips

Instructions:

In small mixing bowl combine strawberries and liqueur; set aside.
Using a fork, in separate small mixing bowl combine cheese, sugar,
and cream; fold in chips. Into each of 2 long-stemmed glasses or
individual dessert dishes spoon half of the cheese mixture, then top
each with half of the strawberry mixture. Serve immediately or cover
and refrigerate until chilled.

Dark Chocolate Pudding

Ingredients:

3 c Milk
3/4 c Hershey's European Style Cocoa
3/4 c Sugar
4 tb Cornstarch
1 ts Vanilla
1/8 ts Salt
3 tb Butter or Margarine

Instructions:

Mix all ingredients together, stirring until chocolate is dissolved.
Place mixture in the top part of a double boiler (have water boiling at
start of cooking) Stir continuously until pudding is thick and smooth.
Cook for several minutes longer. Pour into serving dishes or cups and
refrigerate. This pudding is also excellent served hot.

Chunky Chocolate Pudding

Ingredients:

2 c Skim milk
1 pk Reduced-calorie instant chocolate pudding mix (4 1/2 cup
servings)
1 1/4 oz Mini chocolate chips
1 oz Shelled walnuts; toasted and chopped
1/4 c Frozen dairy whipped topping thawed
1 ts Chocolate syrup

Instructions:

Using milk, prepare pudding according to package directions. Cover
and refrigerate until soft set, about 30 minutes.
Stir in chocolate chips and walnuts. Into each of four 6-ounce dessert
dishes spoon 1/4 of the pudding; top each with 1 tablespoon whipped
topping and then drizzle 1/4 teaspoon chocolate syrup over whipped
topping. Refrigerate until ready to serve.

Chocolate Ranch Pudding

Ingredients:

1/4 c Margarine
2 oz Semisweet chocolate
1 c Packed brown sugar
3/4 c Corn syrup
1/4 c Bourbon
3 Eggs, slightly beaten
1 1/2 c Chopped pecans, toasted
1 c Chilled whipping cream
1 ts Bourbon (optional)

Instructions:

Preheat oven to 400 F. Heat margarine and chocolate in 1 1/2 quart
saucepan over low heat, stirring constantly, until chocolate is melted
and mixture is smooth. Remove from heat; stir in brown sugar, corn
syrup, 1/4 cup bourbon and eggs. Sprinkle pecans over bottom of
greased 2 quart casserole. Pour chocolate mixture over pecans. Bake
uncovered 10 minutes. Reduce oven to 350 F. Bake until pudding is
set, 20 to 25 minutes longer. Beat whipping cream in chilled small
bowl until stiff; fold in 1 teaspoon bourbon. Serve pudding warm with
whipped cream.

Chocolate Pudding

Ingredients:

1 c Sugar
1/2 c Baking cocoa
1/4 c Flour
2 c Water
3/4 c Evaporated milk
1 tb Vanilla extract
pn Salt

Instructions:

In a saucepan, combine sugar, cocoa, and flour. Add water and milk;
stir until smooth. Cook over med. heat, stirring constantly, until
mixture comes to a boil. Cook until thick, about 1 minute. Remove
from heat; stir in vanilla and salt. Cool to room temp, stirring several
times. Pour into a serving bowl or individual dishes. Serve warm or
chill. Yield - 4 to 6 servings.

Chocolate Dream Dessert

Ingredients:

1 pk Silken tofu (10 1/2 oz)
6 tb Honey or rice syrup
1/4 c Cocoa powder
1 ts Vanilla extract

Instructions:

Blend the tofu in a blender or food processor until creamy. Heat honey
in microwave for 90 seconds or until very hot. In a small mixing bowl,
pour heated honey over the cocoa powder and stir until smooth and
fully dissolved. Add vanilla extract. Add mixture to tofu in blender or
food processor and process until fully blended. Pour into custard cups
and chill 2 hours.

Chocolate Pear Pudding

Ingredients:

1/4 c Milk
3/4 c Flour, sifted
1 lb Pears, 4 or 5 medium, bosc
1 tb Sugar
2 tb Butter, cut in bits
1 tb Cocoa, heaping
1/2 ts Baking soda
1/2 ts Baking powder
3/4 c Sugar, dark brown
2 tb Corn syrup, lyle's golden
1 Egg, large beaten
4 tb Butter; melted
Whipped or ice cream, for topping
1/4 c Milk
3/4 c Flour, sifted

Instructions:

Peel, core and slice thin (or cut into chunks) 1 poound of pears, which
you arrange on the bottom of a buttered baking dish ( a souffle dish is
fine). Sprinkle the pears with sugar, and dot with butter. Then mix
together the flour, the cocoa powder, the baking soda and powder, add
the golden corn syrup, the brown sugar, and then the egg, the butter
and milk. Beat together into a batter. Pour the batter on top of the
pears and bake the pudding for 45 to 50 minutes in a 325 degree
oven.

Chocolate Chiffon Pots

Ingredients:

1 1/2 c Skim milk
2 Envelopes unflavored gelatin
3 tb Unsweetened cocoa
2 tb Granulated sugar
Few grains salt
2 ts Vanilla extract
1 c Ice cubes (6 to 8)
4 ts Semisweet chocolate shavings

Instructions:

Place milk in a medium-sized saucepan and add gelatin, cocoa, sugar
and salt. Stir over moderate heat until gelatin is completely dissolved.
Remove from heat; add vanilla and stir briskly with fork or wire whisk
to mix ingredients well. Pour into blender, add ice cubes, cover and
blend at medium speed until ice cubes dissolve. Uncover, stir once with
rubber spatula and let stand 2-3 minutes to jell. Spoon into 4 dessert
dishes or parfait glasses and top each serving with 1 tsp chocolate
shavings.

Chocolate Cheesecake Pudding

Ingredients:

1 c Vanilla Yogurt
1 pkg (4 serving) chocolate instant pudding (can use other puddings if desired)
1 c cold lowfat or skim milk

Instructions:

Pour milk and pudding mix into a bowl. Beat until well blended, 1-2
minutes, using a mixer to mix well. Mix in yogurt until blended. Spoon
into dessert dishes if desired can garnish with chocolate sprinkles or
coconut.

Chocolate Bread Pudding

Ingredients:

Bread; to fill dish 2/3 full
2/3 c Sugar
2 tb Cocoa
2 c Milk
2 Eggs
1 ts Vanilla

Instructions:

Into a greased casserole dish break up enough bread to fill it 2/3 full.
Over this pour 2/3 cup sugar, 2 Heaping Tbsp cocoa that have been
mixed together. Toss all together lightly ( to coat the bread). To 2 cups
of milk add 2 well beaten eggs and 1 tsp vanilla. Pour this over the
bread and it should just cover the pieces. Bake at 350 for about 45
minutes. Serve with milk or with a lump of butter melting into the nice
warm pudding. or with Cool Whip, etc.

Broiled Banana Chocolate Pudding

Ingredients:

2 c Skim milk
1 pk Reduce calorie instant chocolate pudding
1 md Banana peeled and thinly sliced
2 ts Packed brown sugar

Instructions:

In mixing bowl combine milk and pudding mix. Into a flame proof dish
pour in the pudding and chill. Can be prepared a day in advance.
Arrange the banana slices over top of pudding and sprinkle with sugar.
Place in oven and broil until sugar melts and is bubbly about 1 minute.
Do Not Burn

Bittersweet Chocolate Pudding

Ingredients:

1 pk Pudding mix, chocolate (6 serving size)
1 c Water
6 1/2 oz Cola beverage
Whipped topping (optional)

Instructions:

Combine pudding mix, water and cola in saucepan. Cook and stir over
medium heat until mixture comes to full boil. Remove from heat, pour
int individual dessert dishes. Chill, serve plain or with whipped topping,
if desired.

Amaretto Chocolate Pudding

Ingredients:

1 3.4 ounce box (cook and serve) chocolate pudding mix
2 oz Semisweet chocolate, finely chopped
1 1/2 c Plus 2 Tbsp. milk
7 tb Amaretto liqueur
1/2 c Chilled whipping cream
1 tb Sugar

Instructions:

Pour dry chocolate pudding mix into heavy medium saucepan. Add
chopped semisweet chocolate. Gradually mix in milk and 6 Tbsp.
Amaretto liqueur. Stir pudding over medium heat until chocolate melts
and pudding comes to boil and thickens. Divide pudding equally among
four 3/4-cup ramekins or custard cups. Refrigerate until cold, at least
1 hour. Whip cream, sugar and remaining 1 Tbsp. Amaretto in small
bowl until stiff peaks form. Top chilled puddings with large dollop of
whipped cream. Garnish with raspberries and chocolate curls, if
desired.

Toll House Pecan Chocolate Pie

Ingredients:

2 Eggs
1/2 c All-purpose flour
1/2 c White sugar
1/2 c Brown sugar -- firmly packed
3/4 c Butter or margarine, softened
1 (6 oz.) pkg. Toll House Semi-sweet Chocolate
1 c Pecans -- chopped
1 (9 inch) pie shell – Unbaked

Instructions:

Beat eggs until foamy. Blend flour, sugar and brown sugar into eggs.
Add butter or margarine. Stir in chocolate chips and pecans. Pour into
a 9 inch unbaked pie shell. Bake for one hour at 325 degrees.

Turtle Pie

Ingredients:

1/3 c Chopped pecans
1 Baked 9 inch pie shell
1/2 c Sweetened condensed milk
1/2 c Brown sugar, packed
1/2 c Butter or margarine
2 tb Corn syrup
16 Pecan halves
2/3 c Semisweet chocolate chips
2 tb Butter or margarine

Instructions:

Sprinkle chopped pecans over bottom of baked pie shell. Combine next
4 ingredients in heavy saucepan over medium heat. Stir and bring to
boil. Keep stirring as it continues to boil for 5 minutes. Be careful
because it sticks to the bottom of the pan quite readily. Remove from
heat. Slowly beat with spoon about 2 minutes until it shows signs of
thickening; not too long or it will harden when cool. Carefully spoon
over chopped pecans. Visualize the pie being cut into 8 wedges. Now
place pecan halves around outside edge in upright position against
crust sothere will be 2 pecans in each wedge. These are the turtle's
feet. Push them down into filling so they stay upright. Cool. Melt
chocolate chips and butter in small saucepan over low heat. Spread
over pie. Chill. Makes 1 pie.

Snicker Pie

Ingredients:

5 Snicker bars, king size
1 1/2 tb Half & half
1/2 c Peanut butter
4 c Cool whip
1 Graham cracker crust (Deep-Dish -OR- Chocolate)

Instructions:

In double boiler, melt together snicker bars, peanut butter and half &
half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours
before serving. Top with cool whip and chocolate syrup.

Millionaires Pie

Ingredients:

1 10" pie shell, partially baked in its pan
1 c Coconut flakes
1 c Semi-sweet chocolate chips
1 c Chopped pecans
1/2 c Brown sugar
3/4 c White sugar
Pinch of salt
1 1/2 T Margarine, melted
1/2 c Light corn syrup
1/4 t Vanilla
4 Eggs, beaten

Instructions:

Preheat oven to 325 degrees. Toss together the coconut flakes,
chocolate chips and chopped pecans. Place in pie shell. Mix sugars, salt
and melted margarine. Beat in corn syrup and vanilla. Gently fold eggs
into sugar mixture. Pour evenly over ingredients in prepared pie shell.
Bake 55-65 minutes, or until deep golden brown on top and nearly set
in center. Cool at room temperature.

Light Chocolate Pie

Ingredients:

2 tb Vegetable shortening
1 c Graham cracker crumbs
2 tb Sugar PLUS 2/3 c Sugar
3 c Milk (1%)
1 Egg
5 tb Cornstarch
6 tb Cocoa
Salt
1/2 ts Vanilla
2 c Non-dairy topping

Instructions:

Heat oven to 375 degrees. Melt shortening. Combine the graham
cracker crumbs and 2 tbsp sugar. Stir in melted shortening. Spray a 9
inch pie pan with non-stick cooking spray. Presh the crumb mixture
into bottom and up the sides of pan. Bake until edges start to brown,
5-8 minutes. Cool. Beat milk and egg together. In a saucepan,
combine the remaining 2/3 cup sugar, cornstarch, cocoa and a pinch of
salt. Gradually stir in the milk mixture. Cook over medium low heat,
stirring frequently, until mixture thickens and comes to a boil, 10-12
minutes. Boil, stirring, 1 minute. Remove from heat. Stir in vanilla.
Pour into cooled pie crust. Chill til set, several hours or overnight.
Spread whipped topping on pie and chill til ready to serve.

Impossible Chocolate Cream Pie

Ingredients:

2 Eggs
1 c Milk
1/4 c Butter (1/2 stick) or marg.
2 oz Unsweetened chocolate (2 sqares) melted & cooled
1 c Sugar
1 ts Vanilla extract
1/2 c Biscuit baking mix*

Instructions:

Preheat oven to 350. Combine all ingredients in a blender and blend on
high for 1 minute/ Pour mixture into a greased 9" pie plate. Bake for
30 min. or until set. Cool completely before serving. SErve topped with
whipped cream. nuts, cherries, of chocolate sprinkles. (*-Bisquick)

Kentucky Derby Pie

Ingredients:

1 c Sugar
1/4 c Flour
2 Eggs; beaten
4 oz Butter; melted & cooled
1 c English walnuts
1 c Chocolate chips
1 ts Vanilla
1 Pie shell, 9"; unbaked

Instructions:

Mix sugar & flour; add eggs, then butter. Add walnuts, chocolate chips& vanilla. Pour all into pie shell & bake 30 minutes at 350. Test with atoothpick in the center & bake longer if necessary. The pie should besomewhat chewy.

German Chocolate Pie

Ingredients:

3 c Sugar
7 tb Baking Cocoa
13 oz Evaporated Milk
4 Eggs: Lg, Beaten
1/2 c Butter Or Regular Margarine
1 ts Vanilla
2 c Coconut; Flaked
1 c Pecans; Chopped
2 Unbaked 9-inch Pie Shells

Instructions:

Melt the margarine and set aside. Combine the sugar and baking cocoa
in a bowl. Stir in the evaporated milk, eggs, melted butter or
margarine, and vanilla, blending well. Stir in the coconut and pecans
and turn into two unbaked pie shells. Bake in a 350 degree F. oven for
40 minutes or until set around the edges. Cool on racks. Makes 2 pies
of 6 servings each.

Double Chocolate Pie

Ingredients:

2 pk Jello chocolate or chocolate
1 Flavor pudding and pie filli
3 1/2 c Milk
2 tb Butter or margarine
2 ea Squares baker's semi-sweet c
1 ea Baked 9 pie shell,cooled

Instructions:

Combine pie filling and milk in saucepan;add butter and chocolate
Cook and stir over medium heat until mixture comes to a full bubbling
boil.Remove from heat.Cool 5 minutes,stirring twice. Pour into shell
and chill 3 hours.Garnish with whipped topping and chocolate curls,if
desired.Note:Plastic wrap may be placed on surface of pie filling before
chilling.

Chocolate Pie

Ingredients:

2 tb Flour, (heaping)
1 c Sugar
1 c Large can evaporated milk
1/2 ea Stick margarine or butter
1/4 c Cocoa
2 ea Egg yolks
1 c Milk, 1 cup (mixed)
1 ts Vanilla

Instructions:

Mix flour,cocoa,sugar.Add egg yokes.Add milk a little at a time until
you have the dry ingredients and eggs mixed well. Add vanilla and
butter. Cook over medium heat until thick stirring constantly.Pour into
baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies
from filling.

Chocolate Mint Ice Cream Pie

Ingredients:

1 Chocolate cookie crumb pie crust
1 qt Mint chocolate chip ice cream; softened
8 Thin mints
Whipped cream

Instructions:

Fill pie crust with softened mint chocolate chip ice cream. Re-freeze
until firm. Garnish before serving with whipped cream and thin
chocolate covered mints.

Chocolate Malt Shoppe Pie

Ingredients:

1 1/2 c Chocolate cookie crumbs
1/4 c Butter, melted
1 pt Vanilla ice cream, softened
1/2 c Malted Milk Ball Candy, crushed
2 tb Milk, divided
3 tb Instant chocolate malt powder
3 tb Marshmallow Cream Topping
1 c Whipping cream

Instructions:

Combine crumbs and butter. Press into a 9-inch pie pan. Freeze while
preparing filling. In a mixing bowl, blend ice cream, crushed malted
milk balls and 1 T milk. Spoon into crust. Freeze for 1 hour.
Meanwhile, blend malted powder, marshmallow cream and the
remaining milk. Stir in whipping cream; whipped until soft peaks form.
Spread over ice cream layer. Freeze several hours or overnight. Before
serving, garnish with whipped cream and malted milk balls.

Chocolate Eggnog Layer Pie

Ingredients:

1 Envelope unflavored gelatin
1/2 c -Water, cold
1/3 c Sugar
2 tb Cornstarch
1/4 ts Salt
2 c Commercial eggnog
1 1/2 Squares unsweetened chocolate, melted
1 ts Vanilla
1 9" pie shell; baked
1 ts Rum extract
2 c Whipping cream
1/4 c Confectioners sugar
Chocolate curls; optional

Instructions:

In a small bowl, soften the gelatin in the water. Set aside. In a 1-qt.
saucepan, combine the sugar, cornstarch, and salt. Gradually stir in
the eggnog. Cook over med. heat, stirring constantly, until thickened.
Cook for 2 mins. Remove from the heat and add the gelatin mixture,
stirring until dissolved.

Divide the filling in half, setting half aside to cool. Add the melted
chocolate and vanilla to half; stir well, and pour into the pie shell. Chill
until set.

Add rum extract to the remaining filling. Whip 1 cup of cream and fold
into the cooled mixture. Spoon over the chocolate layer and chill.
Whip the remaining cream and add the confectioners sugar. Spread
over the pie, or pipe from a pastry bag, and garnish with chocolate
curls, if desired. Serves 6 to 8.

Chocolate Dream Pie

Ingredients:

2 Envelopes whipped topping mix
2 3/4 c Cold milk
2 pk Chocolate Flavor Instant Pudding mix
1 9-inch prepared pie shell
1 ts Vanilla

Instructions:

Prepare whipped topping mix per package directions in a large mixing
bowl. Add remaining 1 1/2 cups milk and pudding mix. Whip, then beat
at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie
shell. Chill at least 4 hours.

Chocolate Cream Pie

Ingredients:

1 c Semi-sweet chocolate pieces
1/3 c Milk
2 c Sugar
3 oz Cream cheese, softened
1 c Whipping cream
1 ea Pie crust, baked

Instructions:

Beat together cream cheese and sugar; set aside. Heat chocolate and
milk over low heat, stirring until melted; remove from heat. In a
separate bowl, whip cream until soft mounds hold their shape. Beat in
cream cheese mixture only until blended. Beat in chocolate mixture
only until color is uniform. Turn into 9-inch baked pie shell (graham
cracker, pastry or creme de menthe). Chill at least 2 hours before
serving. Garnish with shaved chocolate if desired. Serves 6

Chocolate Crunch Pie

Ingredients:

1 pk Chocolate flavored pudding pie filling (4 serve size)
1 c Cold milk
3 1/2 c Cool whip (8 oz size)
20 Chocolate sandwich cookies, ground up
1 1/2 c Chocolate chips or other rocks (peanuts, peanut butter chips,
etc.)
1 (6 oz.) chocolate crumb crust

Instructions:

Prepare pudding mix with milk as directed on package. Fold in whipped
topping. Stir in 1 cup cookies and the "ROCKS" into the pudding
mixture. Spoon the mixture into the pie shell. Sprinkle with remaining
cookies. Freeze until firm. Garnish with gummy worms or gumdrops, if
desired. Let stand 10 minutes, at room temperature before serving.
Store leftover pie in freezer. Makes 6 servings.

Chocolate Chip Pie

Ingredients:

1 c Sugar
2 Eggs
1 Stick of margarine, melted
1/4 c Cornstarch
1 ts Vanilla
1 c Pecans
1 c Chocolate chips (6 oz.)

Instructions:

Mix sugar, eggs and margarine; stir well. Add cornstarch, vanilla and
chocolate chips. Pour into unbaked pie shell. Bake at 350 degrees for
45 to 50 minutes.

Chocolate Chip Cherry Pie

Ingredients:

40 Chocolate wafers, reduced calorie(5.3oz)
2 tb Sugar
2 tb Stick Margarine, melted
1 lg Egg
Cooking Spray
4 c Vanilla low-fat Yogurt
1 c Cherries, pitted,
1/2 c Semisweet choco minichips
1/2 c Black cherry preserves, melted

Instructions:

Preheat oven to 350 degrees F.
Place cookies in a food processor; process until crumbly. Add sugar,
margarine, and eggwhite; pulse 5 times or just until moist. Press
crumb mixture evenly into a 9-inch pie plate coated with cooking
spray. Bake at 350 degrees for 8 minutes. Freeze piecrust 30 minutes.
Place an extra large bowl in the freezer. Remove yogurt from freezer;
let stand at room temperature while crust is cooling. Spoon yogurt into
chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes
or just until set but not solid. Spread preserves over bottom of
prepared crust. Spoon yogurt mixture evenly over preserves; freeze
until set. Cover with plastic wrap; freeze 6 hours or until firm. Place
pie in refrigerator 30 minutes before serving to soften.

Chocolate Chip Almond Pie

Ingredients:

6 Chocolate bars with almonds
17 Marshmallows
1/2 c Milk
1 c Heavy cream, whipped
1/2 c Chocolate chips
1/2 c Slivered almonds
1 Baked graham cracker crust

Instructions:

Melt chocolate bars and marshmallows in milk in top of double boiler.
Cool. Fold in whipped cream, chocolate chips and slivered almonds.
Pour into graham cracker crust. Garnish with shaved chocolate.
Refrigerate for at least 4 hours.

Chocolate Chess Pie

Ingredients:

2 Eggs, beaten
1 t Vanilla
1 Stick margarine, melted
1 1/2 c Sugar
1 cn Evaporated milk
3 1/2 T Cocoa

Instructions:

Mix sugar, cocoa and margarine. Stir well. Add eggs and beat with
electric mixer for 2 1/2 minutes. Add milk and vanilla. Mix well. Pour
into unbaked Deep Dish pie shell. Bake for 45 minutes at 325.

Chocolate Cherry Cream Pie

Ingredients:

22 Graham Crackers
2 tb Sugar
6 tb Butter, melted
1 pk 4 servings, instant chocolate pudding mix
1/2 Tub Coolwhip
1 cn Cherry Pie Filling

Instructions:

Crush crackers with rolling pin, between waxpaper. Combine with
sugar and butter, stir well. Press firmly into 9" pieplate. Bake at 350 F
for 8 minutes, cool before filling. Prepare pudding as directed for pie
filling. Chill for 30 minutes, spread into crust. Spread coolwhip
carefully on top. Spoon cherries on top. Chill for 2 hours before
serving.

Chocolate Cheese Pie

Ingredients:

1 pk 8 oz. cream cheese,softened
3/4 c Sugar
2 ea Eggs
1/2 c Chilled whipping cream
1 c Cherry pie filling
1 pk 3 oz. cream cheese,softened
1/4 c Hershey's cocoa
1 ts Vanilla extract
1 ea 8" packaged crumb crust

Instructions:

Heat oven to 350 degrees.In large mixer bowl, combine cream cheese
and sugar; beat well. Blend in cocoa, scraping sides of bowl and
beaters frequently. Add eggs and vanilla; blend well. Blend in whipping
cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but
will set upon cooling. Cool to room temperature. Cover and chill
several hours or overnight. Garnish with cherry pie filling. Serve 6 to
8.

Cafe au mint chocolate pie

Ingredients:

2 pt Coffee ice cream
1/2 c Semi-sweet chocolate chips
3 T Whipping cream (or condensed Milk)
1 1/2 Sleeves of Girl Scout Thin Mint Cookies (crushed)

Instructions:

Heavily grease sides and bottom of a 9 inch pie pan with regular (not
light) stick margarine. Crumb cookies in food processor and press into
pie pan. Bake this for 10 minutes at 350 degrees. Soften ice cream in
refrigerator for four hours (or 1 hour room temperature). Fill baked
cool pie shell with ice cream and cover with wax paper. Freeze. Melt
chocolate chips and whipping cream over lowest heat and spread over
pie. Refreeze.

Bourbon and Chocolate Pecan Pie

Ingredients:

1 c Sugar
1/4 c Butter -- melted
3 Eggs -- slightly beaten
3/4 c Light corn syrup
1/4 ts Salt
2 tb Bourbon
1 ts Vanilla
1/2 c Pecans -- chopped
1/2 c Chocolate chips
1 9 inch pie shell

Instructions:

Cream sugar and butter. Add eggs, syrup, salt, bourbon and vanilla.
Mix until blended. Spread pecans and chocolate chips in bottom of pie
shell. Pour filling into shell. Bake in 375 degree oven for 40-50
minutes.

Black Bottom Pie

Ingredients:

1/4 c Butter or margarine
1 1/2 c Chocolate cookie crumbs
3 tb Sugar
3 oz Pk vanilla pudding and pie filling (not instant)
1 1/2 c Milk
1 c Heavy cream, chilled
3 tb Creme de cocoa
2 tb Chocolate sprinkles

Instructions:

In a 9-inch, heat-resistant, non-metallic pie pan melt butter in
Microwave Oven 1 minute. Combine cookie crumbs and sugar in a
small bowl until well blended. Stir cookie mixture into butter. Press
mixture onto bottom and sides of pie pan. Heat, uncovered, in
Microwave Oven 2 minutes or until crust has a crunchy texture. Allow
to cool while preparing filling. In a medium-sized, heat-resistant, nonmetallic bowl empty package of pudding mix.

Gradually stir in milkuntil smooth. Heat, uncovered, in Microwave Oven 2 minutes. Stir and heat an additional 3 1/2 minutes or until mixture boils. Stir occasionally. Place wax paper on top of pudding so that a skin does not form and chill in refrigerator. While pudding is chilling, whip cream.
Stir 3 tablespoons creme de cocoa into pudding. Fold whipped cream
into chilled pudding. Pour into prepared crust and chill 3 to 4 hours or
until set. Garnish top with chocolate sprinkles.

Berry Chocolate Pie

Ingredients:

1 Pie crust, baked empty
1 c Milk chocolate chips
3 tb Milk
1 ts Vanilla extract
1 pk Frozen sliced strawberries in syrup (thawed)
1 pk (8 oz for regular crust; 12 oz for deep dish crust) frozen whipped
topping (not lite) thawed

Instructions:

In medium microwave safe bowl, combine chocolate chips and milk.
Microwave on MEDIUM (50% power) 1 1/2 minutes stirring every 30
seconds. Stir until chocolate is completely melted and smooth. Stir in
vanilla.

Pour chocolate inot baked pie crust. Refrigerate at least 2 hours.
Before serving, stir together strawberries and whipped topping in
medium bow. Spread over chocolate layer. Garnish with chocolate
nonpareils (optional)

Bavarian Chocolate Pie

Ingredients:

1 9" baked pie crust, or crumb Crust.
1 Envelope unflavored gelatin
1 2/3 c Milk, divided
2/3 c Sugar
1/3 c Hershey's cocoa
2 tb Butter or margarine
3/4 ts Vanilla
1/2 c Chilled whipping cream

Instructions:

In medium saucepan sprinkle gelatin over 1 c. milk; allow to stand 2
minutes to soften. Stir together sugar and cocoa; add to mixture in
saucepan. Cook over low heat, stirring constantly until mixture boils.
Remove from heat; add butter, stirring until melted. Blend in
remaining 2/3 c. milk and vanilla. Cool; chill, stirring occassionally,
until mixture begins to set. Beat whippping cream until stiff; carefully
fold into chocolate mixture.

10-Minute German Sweet Chocolate Cream Pie

Ingredients:

4 oz Package German sweet chocolate,
1/3 c Milk,
2 tb Sugar,
3 oz Package cream cheese, softened,
3 1/2 c Whipped topping, thawed
1 8-inch graham cracker pie crust.

Instructions:

Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over
low heat, stirring until chocolate is melted. Beat sugar into cream
cheese; add remaining milk and chocolate mixture and beat until
smooth. Fold in whipped topping, blending until smooth. Spoon into
crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if
desired.