Chocolate Star Cookies

1 3/4 C. Flour

1 t. Soda

1/2 t. Salt

1/2 C. Sugar

1 t. Vanilla

1/2 C. brown sugar

1/2 C. shortening

1/2 C. peanut butter

1 egg

2 T. milk

Cream sugar, vanilla, brown sugar, shortening, peanut butter, egg & milk. Add dry ingredients. Roll into ball, coat with sugar. Bake @ 350 degrees about 8 minutes. While warm, press Brach's Chocolate Stars into cookies. 

Chocolate Chip Ice Cream Sandwiches

 These are so fun to make and my daughter loved being able to put on the candy bits!

1/2 gallon vanilla ice cream, softened

1 roll refrigerated chocolate chip cookie dough

1 c. miniature chocolate chips

Line 13x9 inch baking pan with wax paper. Spread softened ice cream evenly in pan. Cover with plastic wrap. Freeze at least 4 hours. Preheat oven to 350 degrees. Shape dough into golf ball size balls and bake for 10 minutes. Using a 2 1/2 inch round cutter, cut ice cream into 8 rounds. Place 1 ice cream round on flat side of 8 cookies. Top with flat side of remaining cookies. Roll edges in chocolate chips. Wrap in plastic wrap and freeze for 4 hours before serving.

(To make it fun, use different flavors of ice cream and instead of chocolate chips choose any kind of candy that you like; mini m&ms, heath bits, peanut butter chips, Butterfinger bits.)

Easiest Cream Puffs!

These cream puffs are so easy to throw together and they are so yummy! 

1 sheet frozen puff pastry, thawed

1 C. cold milk

1 pkg. vanilla instant pudding

1/2 C. thawed cool whip

1 oz. semi-sweet baking chocolate

Preheat oven to 400 degrees. Unfold pastry on lightly floured surface. Cut into 9 circles with 3 inch cutter. Place on baking sheet. Bake about 10 minutes. Meanwhile pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in cool whip. Cover. Refrigerate 15 minutes.

Cut pastry circles horizontally in half. Spoon pudding mixture evenly into bottom halves of pastry, cover with tops. Drizzle with melted chocolate. Serve immediately or cover and refrigerate until ready to serve.

Molten Chocolate Cakes

4 squares semi-sweet chocolate

1/2 Cup butter

1 Cup powdered sugar

2 eggs

2 egg yolks

6 Tbsp. flour

Preheat oven to 425 degrees. Butter four 3/4 cup custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in large microwavable bowl on high 1 minute or until butter is melted. Stir with wire whisk until chocolate is completely melted. Stir in sugar until well blended. Blend in eggs and egg yolks with wire whisk. Stir in flour. Divide batter among prepared custard cups. 

Bake 12 to 13 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately. 

To Bake in Muffin Cups:

Prepare batter as directed; pour evenly among ten paper-lined medium muffin cups. Bake at 425 degrees for 9 minutes. 

To Make Ahead:

Batter can be made a day ahead. Prepare batter as directed; pour into prepared custard cups. Cover with plastic wrap. Refrigerate up to 24 hours. Let stand at room temperature 1 hour before baking as directed. 

Chocolate Chip Cookies

This recipe my mom has used ever since I was a kid. Whenever my friends would come over they would ask her to make them! They are amazing, soft and chewy. The perfect chocolate chip cookie. 

*This time I used mini semi-sweet chocolate chips and m&ms. But you can always use any type of your favorite chocolate chips. 

2/3 C. Shortening

2/3 C. Butter

1 C. Sugar

1 C. Brown Sugar

2 Eggs

2 tsp. Vanilla

3 C. Flour

1 tsp. Baking Soda

1 tsp. Salt

1 Pkg. Chocolate chips*

Heat oven to 375 degrees. Mix shortening, butter, sugars, eggs and vanilla. Cream very well. Stir in remaining ingredients. Drop dough by teaspoonsfuls 2 inches apart onto baking sheet. Bake 8 to 10 minutes or until light brown. Cool slightly before removing from cookies sheet.

Triple-Layer Peanut Butter Brownies

Triple-Layer Peanut Butter Brownies

1 pkg. (19 to 21 oz.) brownie mix, prepared in 13x9-inch pan

1 cup cold milk

1 pkg. (3.4 oz.) Jell-O Instant Vanilla Pudding

1 cup creamy peanut butter

1/2 cup powdered sugar

1 1/2 cups Cool Whip (do not thaw)

3 squares Semi-Sweet baking chocolate

1/2 cup peanuts, coarsely chopped

1. Whisk milk and pudding for 2 minutes, while brownies are cooling. Add peanut butter and sugar, mix well. Cover and refrigerate pudding mixture until brownies are completely cooled.

2. Spread pudding mixture over brownies.

3. Microwave whipped topping and chocolate on HIGH 1 min. 30 sec., stirring every 30 seconds. Mix until combined. Spread over pudding; sprinkle with nuts. Refrigerate 1 hour. Refrigerate leftovers. 

Misti's Sugar Cookies

Be careful, these sugar cookies are amazing! They are very soft and they melt in your mouth! I love to make them around the holidays. One of my mom's many recipes!

3/4 C. Shortening

2 1/2 C. Flour

1 tsp. Baking powder

1 C. Sugar

2 Eggs

1 tsp. vanilla

1 tsp. salt

Mix shortening, sugar, eggs and vanilla until fluffy. Mix flour, baking powder and salt together in a separate bowl. Combine the two mixtures and chill for at least 1 hour. Heat oven to 400 degrees. Roll dough 1/8 inch thick and lightly flour board. Cut with cookie cutter and place on cookie sheet. Bake about 6 minutes. Makes about 3 dozen. Cool and frost.

Icing:

Milk 

Powdered Sugar

Pinch of Salt

1/2 t. Almond extract (you can choose to use any flavor you like, this is my favorite)

Mix well together and add coloring if desired.