Frozen Chocolate “Soufflés”

Makes 8 servings

• 3 cups milk
• 1 pkg (8 serving size) or 2 pkg (4 serving size each) chocolate flavor instant pudding
• 2 cups thawed whipped topping
• 16 chocolate sandwich cookies, chopped (about 2 cups)
• 8 maraschino cherries

1. Pour milk into medium bowl.  Add dry pudding mix.  Beat with wire whisk 2 minutes.  Gently stir in whipped topping. 
2. Spoon 2 tbsp of the chocolate cookies into each of eight 8 to 9 oz paper drinking cups.  Cover evenly with half of the pudding mixture.  Repeat layers.  Cover with foil. 
3. Freeze 5 hours or until firm.  Remove from freezer about 15 minutes before serving.  Let stand at room temperature to soften slightly.  Peel away paper to unmold onto dessert plates.  Top each with a cherry.  Store leftovers in freezer. 

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Cookies & Cream Freeze

Makes 12 servings

• 4 squares semi-sweet baking chocolate
• 14 chocolate sandwich cookies, divided
• 1 pkg (8 oz) cream cheese, softened
• 1/4 cup sugar
• 1/2 tsp vanilla
• 1 tub (8 oz) whipped topping, thawed

1. Melt chocolate as directed on package; set aside until ready to use.  Line 8 1/2 x 4 1/2″ loaf pan with foil, with ends of foil extended over sides of pan.  Arrange 8 of the cookies evenly on bottom of pan.  Crumble remaining 6 cookies; set aside. 
2. Beat cream cheese, sugar and vanilla in medium bowl with electric mixer on medium speed until well blended.  Stir in whipped topping.  Remove about 1 1/2 cups of the cream cheese mixture; place in medium bowl.  Stir in melted chocolate. 
3. Spread remaining cream cheese mixture over cookies in pan; sprinkle with crumbled cookies.  Gently press cookies into cream cheese mixture with back of spoon; top with chocolate mixture.  Cover.  Freeze 3 hours or until firm.  Remove from freezer; invert into serving plate.  Peel off foil; let stand at room temperature to soften slightly before cutting to serve. 

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Chocolate Marshmallow Mile-High Squares

Makes 48 squares

• 2 cups (12-oz. pkg.) Semi-Sweet Chocolate Morsels
• 1 2/3 cups (11-oz. pkg.) Butterscotch Flavored Morsels
• 1/2 cup creamy or chunky peanut butter
• 9 cups (16-oz. pkg.) miniature marshmallows
• 1 cup dry-roasted peanuts

1. Line 13 x 9-inch baking pan with foil.
2. Microwave semi-sweet morsels, butterscotch morsels and peanut butter in large, microwave-safe bowl on MEDIUM-HIGH (70%) power for 2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool for 1 minute. Stir in marshmallows and peanuts.
3. Spread into prepared pan. Refrigerate until firm. Cut into squares.

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Outstanding Oatmeal Cookies

Makes 4 1/2 dozen

• 1 1/2 cups packed brown sugar
• 1 cup margarine, softened
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1 1/4 tsp vanilla
• 1/2 tsp salt
• 1 egg
• 1 1/2 cups M&M’s
• 2 1/2 cups quick-cooking oats
• 3/4 cup chopped nuts
• 1/2 cup raisins
• 1/4 cup flaked coconut

1. Heat oven to 350°F.  Mix brown sugar, margarine, vanilla and egg in large bowl until well blended. 
2. Stir in remaining ingredients.  Drop dough by rounded teaspoon about 2 inches apart onto ungreased cookie sheet. 
3. Bake 8-10 minutes or until brown. 

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Strawberry Cream Roll

Serves 8

Cake Roll:

• 1/2 cup sifted cake flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 3 eggs, separated
• 1/2 cup sugar
• 1 tsp vanilla
• confectioners’ sugar

Filling:

• 1 pint strawberries
• 1 cup heavy cream
• 2 tbsp confectioners’ sugar

1. Preheat oven 400°F.  Grease 15x10x1″ jelly roll pan.  Line bottom with waxed paper; grease paper.  Sift together flour, baking powder and salt into piece of waxed paper. 
2. Beat egg whites in small bowl at high speed until soft peaks form.  Beat in 1/4 cup sugar, 1 tbsp at a time, until stiff peaks form.  Beat yolks, remaining 1/4 cup sugar and vanilla in another small bowl until thick and fluffy.
3. Fold in flour mixture, half at a time, with rubber scrapper until completely blended.  Fold meringue into egg yolk mixture until no streaks remain.  Spread mixture evenly in prepared pan.  Bake at 400°F for 10 minutes or until center springs back when lightly pressed. 
4. Loosen cake around edge with knife; sieve confectioners’ sugar lightly over cake.  Cover with paper towel.  Invert onto wire rack; peel off waxed paper.  Starting at short end, roll up cake with towel.  Cool cake completely on wire rack. 

Filling:

1. Wash and hull berries; dry on paper towel.  Slice into small bowl.  Beat cream in another small bowl until slightly thickened.  Add confectioners’ sugar, continue beating until stiff. 

To assemble:

1. Unroll cake carefully.  Sprinkle top of cake evenly with sliced berries.  Cover with whipped cream spread within 1/2″ of all edges. 
2. Reroll cake again using towel as guide. Refrigerate until serving time. 

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Crispy Peanut Butter Bars

Makes 60

• 1 bag (10 oz) peanut butter chips
• 1 stick (1/2 cup) butter
• 6 1/2 cups crisp rice cereal
• 1 bag (12 oz) semisweet chocolate chips
• 1/2 cup light corn syrup
• 1/2 cup honey-roasted peanuts, chopped

1. You’ll need a 13×9″ baking pan lined with nonstick foil to extend about 2″ above narrow ends of pan. 
2. Melt peanut butter chips and butter in a large bowl in microwave or in a heavy saucepan over low heat, stirring often, until thoroughly blended and smooth.  Remove from heat, add cereal and stir until evenly coated. 
3. Scrape into prepared pan, spread evenly, then cover with wax paper.  Use another 13×9″ pan or heavy book on top to press into an evenly compact layer, then remove wax paper.  Place pan in freezer 10 minutes or until firm. 
4. Melt chocolate chips as directed on bag.  Add corn syrup and stir until well blended.  Spread chocolate evenly on cereal mixture, then sprinkle with nuts.  Top with wax paper and lightly press nuts into chocolate.  Remove wax paper; refrigerate pan 1 hour or until firm. 
5. Lift foil by ends into cutting board.  Cut crosswise in 10 strips, then cut each strip into 6 bars. 

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Easy Brownie Shortcake Dessert

Serves 16

• 1 pkg (19.5 oz) brownie mix
• 1 container (16 oz) sour cream
• 1 cup thawed whipped topping
• 1 tbsp powdered sugar
• 1 tsp vanilla
• 3 cups cut-up mixed strawberries and blueberries

1. Preheat oven to 350°F.  Prepared brownie batter as directed on package; stir in 1/2 cup cup sour cream.  Spoon into greased and floured 9 inch round cake pan. 
2. Bake 45 minutes; cool 10 minutes.  Remove from pan to wire rack; cool completely. 
3. Mix remaining sour cream, whipped topping, sugar and vanilla.  Cut brownies horizontally in half.  Place bottom half on plate; spread with half of the sour cream mixture.  Cover with top of brownie, remaining sour cream mixture and fruit.  Store in refrigerator. 

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Sweetheart Brownies

Makes 9 servings

• 1 pkg (19.8 oz) brownie mix
• 1 box (16 oz) confectioners’ sugar, sifted
• 5-6 tbsp milk
• 1/2 tsp almond extract
• red food coloring (optional)
• 9 chocolate hearts (from an 11 oz pkg)

1. Preheat oven to 350°F.  Line a 13×9″ baking pan with aluminum foil, allowing foil to extend over ends.  Prepare brownies according to package directions.  Spread in prepared pan.  Bake brownies until set, 25-30 minutes.  Cool brownies in pan on wire rack. 
2. Remove brownies from pan by lifting foil at ends.  Cut 9 hearts from brownies using 2 1/2″ heart-shaped cookie cutter.  Place a wire rack over waxed paper.  Place brownie hearts on wire rack. 
3. For glaze, combine confectioners’ sugar, milk and almond extract in a medium bowl.  Stir until smooth.  If desired, divide glaze in half; tin half of the glaze pink with 1-2 drops red food coloring. 
4. Spoon glaze over brownie hearts, allowing glaze to run down sides.  (Do no spread, or crumbs will get into glaze).  Place chocolate heart on each brownie heart.  Let stand until glaze is dry, about 30 minutes. 

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Strawberry Creams

Makes 6 servings

• 1 envelope unflavored gelatin
• 1/2 cup water
• 1 lime
• 1 lb strawberries, plus 1 cup for garnish
• 1/2 cup sugar plus 1 tbsp for garnish
• 1/3 cup heavy or whipping cream
• 6 round sugar or shortbread cookies (about 3″ diameter)
• whipped cream (optional)

1. In a 1 qt saucepan, sprinkle gelatin evenly over 1/4 cup cold water to soften gelatin slightly.  Set aside. 
2. From lime, grate 1/2 tsp peel and squeeze 1 tbsp juice.  Coarsely chop 1 lb strawberries. 
3. In blender, combine chopped strawberries, lime peel and juice, 1/2 cup sugar, and remaining 1/4 cup water; blend until pureed.  Transfer strawberry mixture to medium bowl.  Place bowl with strawberry mixture in larger bowl of ice water. 
4. Heat gelatin mixture over low heat about 5 minutes or until gelatin is completely dissolved, stirring frequently.  Stir gelatin mixture into strawberry mixture. 
5. With rubber spatula, stir strawberry mixture frequently just until it begins to mound, about 20 minutes.  Remove bowl from ice bath. 
6. In small bow, with mixer at medium speed, beat heavy cream until stiff peaks form; fold into strawberry mixture with rubber spatula until blended. 
7. Spoon strawberry mixture into six 6 oz ramekins; top each with a cookie.  Place ramekins on tray for easier handling; cover and refrigerate until set, at least 6 hours or overnight. 
8. If you like, for garnish, about 15 minutes before serving, cut each strawberry, from 1 cup strawberries, into quarters.  Place strawberries in bowl with 1 tbsp sugar and toss well.  Set aside. 
9. Meanwhile, to unmold creams: Run tip of knife around inside of 1 ramekin.  Tap side of ramekin sharply with hand to break seal; invert cream onto dessert plate.  Repeat with remaining creams.  Garnish with strawberries and their juice.  Serve with whipped cream if you like. 

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Peanut Butter Snowballs

Makes 4 dozen (48)

• 1 1/2 cups peanut butter
• 1/2 cup (1 stick) butter or margarine, softened
• 1 box (16 oz) confectioners’ sugar
• 1 pkg (12 oz) white chocolate chips
• 1 tbsp vegetable shorting
• confectioners’ sugar or edible glitter for dusting

1. In a large bowl, combine peanut butter and butter until blended; add confectioners’ sugar, 1/2 cup at a time, stirring after each addition. 
2. Line a baking sheet with foil.  Using your hands, shape peanut butter mixture into 1″ balls.  Place balls on prepared baking sheets; chill until firm, about 1 hour. 
3. Place white chocolate and shortening in a large microwave safe bowl.  Microwave on medium, stirring at 30 second intervals, until chocolate is melted and smooth, about 2 minutes. 
4. Line a baking sheet with waxed paper.  Using a spoon, dip each peanut butter ball into melted chocolate, spooning chocolate over ball to coat, if necessary. 
5. Transfer snowballs to the waxed paper-lined baking sheets.  Sprinkle tops with confectioners’ sugar or edible glitter.  Chill snowballs until set, about 30 minutes. 

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