Pat Nelson's Marshmallow Brownies

Cream:
1 cup soft butter
1/3 cup cocoa
2 cups sugar

Add:
4 eggs, one at a time
dash of salt
2 tsp vanilla
1 1/2 cup flour
1 1/2 cup chopped nute (optional)

1. Bake in large, greased cookie sheet at 350 degrees for 20 minutes. Remove from oven and cover with minature marshmallows. Return to oven for 3-5 minutes. Cool completely and frost with chocolate frosting.

Frosting:
1/2 cup melted butter
1 2/3 cup powdered sugar
1/3 cup evaporated milk (or regular)
1/3 cup cocoa

Cocoa and Chocolate Substitutions

Source: Betty Crocker

Semisweet baking chocolate:
1 oz = 1 oz unsweetened baking chocolate plus 1 Tbsp sugar

Semisweet chocolate chips:
1 cup = 6 oz semisweet baking chocolate, chopped

Unsweetened baking chocolate:
1 oz = 3 Tbsp baking cocoa plus 1 Tbsp vegetable oil or melted shortening or margarine

Lion House Chocolate Zucchini Bread

If you love chocolate you will love this!! It is amazing!!

2 oz. unsweetened chocolate (2 blocks), melted
2 cups grated zucchini
2 cups all purpose flour
1 teaspoon salt
1 teaspoon soda
1/2 teaspoon baking powder
1/2 teaspoon cinnamon
3 eggs
1 cup sugar
1 cup brown sugar
1 cup oil
1 tsp vanilla
1 cup chocolate chips, semi-sweet

Prepare two 8x4 inch loaf pans by greasing and flouring or by lining with parchment paper. Melt unsweetened chocolate and set aside. Wash and grate zucchini; set aside. Measure flour, salt, soda, baking powder, and cinnamon into a bowl, stir, and set aside. Place eggs in mixing bowl and beat. Add the sugars, oil, melted chocolate, and vanilla; beat until creamy. Add the zucchini and stir together. Mix in dry ingredients until incorporated. Add the chocolate chips and mix in. Bake at 325 degrees for 50 minutes. Makes 2 loaves.

Grandma Wilson Chocolate Chip Cookies

This is Grandma Cornelia's recipe and they are so good.
2 C. sugars
1 C. brown sugar
1 1/2 C. shortening
4 eggs
4 C. flour 2 t. vanilla
2 t. salt
2 t. baking soda
1 C. chocolate chips

Mix sugars and shortening. Add eggs and remaining ingredients. Mix well and cook for 8-10 minutes at 350 degrees

Chocolate Buttermilk Cake

• 4 eggs at room temperature
• 2 cups sugar
• 2 cups buttermilk
• 2 teaspoons baking soda
• 1 teaspoon salt
• 3 cups flour
• 1 cup shortening
• 1/2 cup cocoa
• 1/2 cup water

Follow directions exactly...

1. Make a paste with the cocoa and water. Set aside. Cream the shortening and sugar. Add eggs and beat well. Add the baking soda to the buttermilk (do this in a large bowl because it expands the longer it sits). Add the chocolate paste to the buttermilk and soda. Mix flour and salt in a bowl. Add the flour mixture and the buttermilk mixture to the sugar and egg mixture, alternatively. For the cake- pour into 2 greased round cake pans and bake at 350 degrees for 40-45 minutes. For cupcakes, bake at 350 degrees for 15 minutes.

Fluffy Cocoa Frosting:

• 1/2 to 3/4 cup cocoa
• 4 cups powdered sugar
• 1/2 cup butter, softened
• 1 teaspoon vanilla
• 1.2 cups evaporated milk (a small can in 1/2 cup)

1. Mix all ingredients and beat well (Add milk slowly when mixing). If you use 1/2 cup cocoa you will probably want to use 4 1/2 cups powdered sugar.

Cherry Chocolate Fudge Cake

Mom and Julie's favorite...

Cake:

• 1 Chocolate Fudge cake mix
• 2 Eggs
• 1 tsp. Almond extract
• 1 14 oz can cherry pie filling

1.Preheat oven to 350 degrees. Place all ingredients in large mixing bowl and mix well (last time I made it I added 2 tablespoons oil). Grease and flour bunt pan. Bake for 35-45 minutes.

Frosting:

• 5 Tablespoons Butter
• 1/3 Cup Milk
• 1 Cup Sugar
• 1 package Milk Chocolate Chips

2. Place butter, milk, and sugar in pan and bring to a boil. Add chocolate chips and mix until smooth. Pour over warm cake.

Better Than Sex Cake

• 1 German chocolate Cake mix
• 1 can sweetened condensed milk
• 1 jar Mrs. Richardson's caramel butterscotch sauce (or any small can of caramel/butterscotch)
• 1 (8 ounce) container of cool whip
• 2 Score candy bars

1. Prepare care as directed on box. When cake is cool, poke holes all over it with the end of a wooden spoon. Pour the condensed milk and caramel sauce over the cake and into the holes. Frost the cake with cool whip and sprinkle with crushed up Score bars. Chill before serving.

Melissa Hartley's Chocolate Peanut Butter Squares

Chocolatey, peanut buttery, deliciousness!

• 1 German chocolate cake mix
• 1 egg
• 1 cube butter or margarine

1. Mix together and press into a greased cookie sheet.

2. Drizzle with...
1 can sweetened condensed milk

3. Sprink with...

• 1 pkg chocolate chips
• 1 pkg peanut butter chips
• 1 pkg coconut
)

2. Bake at 350 degrees for 20 minutes. It won't look done, but don't over cook it.

Chocolate Peppermint Bundt Cake

Cake:
Add 1 tsp peppermint extract to any favorite chocolate cake recipe.

Frosting:

• 6 ounces milk chocolate chips
• 2 tablespoons mild
• 1 tablespoon butter
• powdered sugar, enough to make desired consistency
• 1/2 cup coarsely crushed hard peppermint candies
  

1. Melt chocolate chips in a double-boiler. Remove from heat and stir in milk and butter. Mix in powdered sugar until frosting reaches desired consistency (it should be somewhere between a glaze and a frosting). Pour over cooled cake. Sprinkle cake with candies.

**You may also use a vanilla, powdered sugar frosting.

Cake Mix, Fudge Crinkles

These cookies are not as good as Grandma Wilson's made from scratch crinkles, but none the less, the are quick, easy and delicious.

• 1 (18 1/4 ounce) box devil's food cake mix
• 1/2 cup vegetable oil
• 2 large eggs
• confectioners sugar

1. Preheat oven to 350 degrees. Stir (by hand) dry cake mix, oil and eggs in large bowl until dough forms.

2. Dust hands with confectioners sugar and shape dough into 1" balls.

3. Roll balls into confectioners sugar and place 2 inches part on un-greased cookie sheets.

4. Bake 8-10 minutes or until center is just set.

5. Remove from pans after a minute or so and cool on wire racks.

Candy Bar Fudge

• 5 cups sugar
• 1 cup butter
• 1 quart marshmallow creme
• 1 bag semi-sweet chocolate chips
• 2 (8 ounce) milk chocolate bar with almonds, broken in pieces
• 1 can evaporated milk 1 cup pecans (don't chop)
• 1 cup walnuts (don't chop)

1. Place sugar, butter and milk into heavy pan. Stir constantly while cooking until sugar dissolves. Bring to a boil. Boil for 7 minutes, stirring occasionally. Place marshmallow creme, broken chocolate bars, chocolate chips in a large mixing bowl. Pour hot mixture into bowl and using a hand mixer, mix for 2 to 3 minutes until it becomes very creamy and smooth. Add walnuts and pecans and stir by hand (do not use mixer or it will chop them up). Pour into a buttered 9x13 pan AND an 8x8 pan. Do not double this recipe or cut it in half - it will not work.

Judith's Texas Sheet Cake

Cake:

• 2 c. flour
• 2 c. sugar
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 c. water
• 4 tbsp. cocoa
• 2 sticks butter
• 2 eggs
• 1/2 c. buttermilk (you can sour milk with 1/2 T. vinegar or lemon juice)
• 1 tsp. vanilla

1. Preheat oven to 350 degrees.

2. In a sauce pan bring to a boil, water, cocoa and butter-set aside. In a large mixing bowl combine flour sugar, soda, salt, eggs, buttermilk, and vanilla. Add the sauce pan mixture, Blend all together and put into greased 10 x 15 inch cookie sheet.

3. Bake for 20 minutes. Frost the cake immediately while hot.

Frosting:

• 2 T. butter (softened)
• 1/3 C. cocoa
• 3 tbsp. milk
• 2 c. confectioners sugar
• 1 tsp. vanilla

1. Combine in saucepan. Remove from heat and add confectioners sugar and vanilla. Beat well. Spread on cake as soon as it comes out of the oven. Garnish with chopped walnuts "if desired."

Nestle Tollhouse Cookies

• 2 1/4 cups flour
• 1 teaspoon soda
• 1 teaspoon salt
• 1 cup butter at room temperature
  
• 3/4 cup sugar
• 3/4 cup brown sugar
• 1 teaspoon vanilla
• 2 eggs at room temperature
  
• 2 cups chocolate chips
• 1 cup nuts (optional)

1. Preheat oven to 375 degrees. Cream butter and sugars. Add eggs, one at a time, and vanilla.

2. In separate bowl, mix flour, soda, and salt. Add flour mixture slowly to wet ingredients. Mix in chocolate chips and nuts. Bake for 9-11 minutes.

Easy Mint Truffles

1 20 oz. pkg. Oreo brand cookies (I recommend the mint)
8 oz pkg cream cheese, light or regular, softened
20 oz package milk or dark chocolate chips (Andes mint pieces are delicious too!)

1. Crush the cookies fine with food processor. Add cream cheese and mix well. Roll into 1" balls (or smaller) and set on cookie sheet. Place in refrigerator to chill for 1 hour.

2. Melt the chocolate in microwave safe bowl 30 seconds at a time until melted and smooth (you may not need all the chocolate). Add 1-2 tablespoons of oil to the chocolate as it is melting to help with the consistency. Dip the Oreo balls into chocolate and place on cookie sheet. Place in refrigerator to chill until firm.

Cowboy Cookies

These delicious cookies were an instant family favorite.

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 8 ounces (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 1 1/2 cups old-fashioned oats
• 6 ounces semisweet chocolate, cut into 1/4-inch chunks (1 cup)
• 3 ounces (3/4 cup) pecan halves
• 1/2 cup shredded unsweetened coconut

1. Preheat oven to 350 degrees. Coat baking sheets with cooking spray, line with parchment, and spray parchment. Sift flour, baking soda, salt, and baking powder into a medium bowl.

2. Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

3. Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)

4. Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.

5. Bake until edges of cookie begin to brown, 11 to 13 minutes. Transfer baking sheets to wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool.