Search Results for "chocolate"
Recipe Results 36 of 58 pages
Salted Butterscotch Pretzel Cookies
Ingredients: 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 1/2 teaspoon salt 1 cup butter, softened 3/4 cup granulated sugar 3/4 cup packed brown sugar 1 box (4-serving size) butterscotch instant pudding 2 eggs 1 teaspoon vanilla 2 cups mini pretzel twists, coarsely crushed 1 cup semisweet chocolate chips 1/2 cup milk chocolate
English Toffee Bars
Originally appeared in Farm and Dairy on December 28, 1978 Ingredients: 1 cup butter (2 sticks) 1 cup sugar 1 egg yolk 1 3/4 cup all-purpose flour 1 tsp. cinnamon 1 egg white, slightly beaten 1 cup chopped pecans 3 Tbsp. milk 1 tsp. instant coffee 2 squares (2 oz.) semi-sweet chocolate Directions: Cream butter,
Honey Oatmeal Cookies
Ingredients: 1/2 cup hot water, or hot black tea 1 cup raisins 2 cups flour 1 1/2 cups quick cooking rolled oats 1 tsp. baking soda 1 tsp. ground cinnamon 1/2 tsp. salt 1/2 tsp. ground nutmeg 1 cup butter 3/4 cup honey 1 egg 1 tsp. vanilla 1/2 to 1 cup chopped walnuts 1
Sweet and Salty Snack Mix
Ingredients: 4 cups Multi Grain O’s cereal 4 cups Rice squares cereal 1 cup small pretzel twists 1 cup roasted salted peanuts 1/4 cup butter 1/4 cup honey 1 cup mini candy-coated chocolate-covered candies Directions: In large microwavable bowl, mix cereals, pretzels and peanuts. In 2-cup microwavable measuring cup, microwave butter and honey uncovered on
Golden Summer Banana Split
Ingredients: 1 ripe banana, split in half lengthwise 1 scoop chocolate or rocky road ice cream 1 scoop vanilla ice cream 1 scoop strawberry ice cream 2 teaspoons chocolate sauce 2 teaspoons caramel sauce 2 teaspoons raspberry sauce Whipped cream 1/4 cup chopped or sliced almonds 3 fresh raspberries Directions: Place banana halves in dish.
Mocha Mudslide
Submitted by: The Klippenstein Family of Columbiana, Ohio Ingredients: 1 cup chocolate milk 3 Tbsp. instant coffee (dry) 2 cups ice cubes 2 cups ice cream Directions: In a blender, combine milk, coffee and ice. Blend, and add in the ice cream. Blend until smooth and enjoy!
No Churn Coffee Toffee Ice Cream Cake
Ingredients: For the Ice Cream Cake: 30 chocolate sandwich cookies 6 tablespoons (3/4 stick) melted butter 2/3 cup sweetened condensed milk 2 tablespoons espresso powder 2 tablespoons coffee liqueur 1 1/4 cups heavy whipping cream 6 chocolate covered toffee bars For the Quick Caramel Sauce: 1 cup light brown sugar 4 tablespoons butter 1/2 cup
Mocha Chip Muffins
Ingredients: 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1 cup granulated sugar 1/2 cup (1 stick) unsalted butter, melted 3-4 (1 shot) tablespoons espresso 1 teaspoon vanilla extract 1 large egg 1/2 cup mini semisweet chocolate chips Directions: Preheat oven to 350°F. Line a standard
Cappuccino Cheesecake
Ingredients: For the Crust: 1 cup finely crushed shortbread cookies 4 tablespoons (1/2 stick) unsalted butter, melted For the Filling: 3/4 cup whole milk .25 ounce (1 envelope) unflavored powdered gelatin 24 ounces (3 8-ounce packages) cream cheese, softened 8 ounces sour cream 3/4 cup sugar 2 teaspoons vanilla extract 3 tablespoons instant espresso powder
Tiramisu
Ingredients: 1 cup ricotta cheese 3/4 cup cream cheese 1 Tbsp. dark rum 1/4 cup sugar 1-1/2 cups very strong espresso coffee, cooled 16 Ladyfingers 2 Tbsp. cocoa powder for dusting Directions: Spray bottom of souffle dish with non-stick spray; set aside. Beat together cheeses, rum and sugar until light and creamy; set aside. Pour
