Archive for May, 2009


These bars taste so good. But, they do need to cool completely like the directions say to or else they fall apart. I had made them in the evening so we let them sit all night to let the flavors mix. We enjoyed them much more the next day. 

1 1/2 Cups graham cracker crumbs

1/2 cup Hershey’s Cocoa, divided

1/4 cup sugar

1/2 cup (1 stick) butter or margarine, melted

1 can (14 oz. ) sweetened condensed milk (not evaporated milk)

1/4 cup all-purpose flour

1 egg

1 tsp. vanilla extract

1/2 tsp. baking powder

3/4 cup chopped nuts

2 cups (12-oz. bag) Semi-Sweet Chocolate Chips


1. Heat oven to 350 degrees F. Stir in graham cracker crumbs, 1/4 cup cocoa and sugar in medium bowl; stir in butter, blending well. Press mixture firmly onto bottom of ungreased 13x9x2 inch baking pan. 

2. Beat sweetened condensed milk, flour, egg, vanilla, baking powder and remaining 1/4 cup cocoa in small bowl. Stir in nuts. Spread evenly over prepared crust. Sprinkle with chocolate chips.

3. Bake 25 minutes or until set. Cool completely in pan on wire rack. Cut into bars. Store tightly covered at room temperature.

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1 cup butter scotch chips

1/2 cup butter, softened

1 1/2 cup all-purpose flour

1 cup brown sugar

2 tsp. baking powder

1/2 tsp. salt

1 tsp. vanilla extract

2 eggs

2 cups mini marshmallows

2 cups semi-sweet chocolate chips


1. Heat oven to 350 degrees F. Grease or line a 9×13 inch baking dish.

2. In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. As soon as the butter and chips are melted remove from heat and transfer contents of the pan to a mixing bowl. Be sure not to over heat the butter and butterscotch chips or they will separate and appear curdled.  Cool mixture to room temperature.

3. Using an electric mixer, beat the vanilla and eggs into the butterscotch mixture. Combine flour, brown sugar, baking powder and salt. Gradually add to butterscotch mixture. When blended (the batter will be relatively thick) mix in the chocolat chips and marshmallows.

4. Spread the batter evenly into the prepared pan. Bake for about 25 minuted. The center will feel a little soft, but will firm while cooling. Let cool 2-3 hours before cutting. Enjoy! These are SOOO good 🙂 .

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This pie reminds me of ice cream 🙂 . My mom used to make if often for birthdays. In fact, my grandmother just had it for her birthday in April. Very tasty!

cutting pie   piece of pie

Crushed oreo cookies enough to make crust

1 TBSP melted butter

1 pkg. (3.9oz) chocolate instant pudding mix

3/4 cup + 2 Tbsp. milk

4 1/2 tsp. instant coffee granules

1 12oz. container coolwhip

2 Tbsp. choc. syrup (optional)

mix cookie crumbs with melted butter. Press into greased 9-inch pie plate patting crumbs onto bottom and up side of the pie plate to coat evenly. In large bowl, whisk pudding mix, milk, and instant coffee; fold in 3 cups of the whipped topping. Pour filling into pie plate. Decorate by piping remaining whipped topping onto top of pie. Freeze 6-8 hours or until solid. Drizzle with chocolate syrup just before serving.

Yield: 8 servings

Want it lower in fat? Just replace the oreos with reduced fat chocolate cream-filled sandwich cookies, the 2% milk with skim, and the regular cool whip with reduced fat or fat-free.

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I’m Back!

NT3724351Hello to my one or two readers that I still have left :) I have decided to return to the land of recipe blogs!!  I decided that I missed posting on here.  I have returned with some new recipes that  I think you will enjoy.  Rules are the same as before ( :) ) : if you use a recipe on here I would love to hear from you to know if you have made any changes to it or just to let me know that you liked it or not!  God bless you and happy cooking!


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