Chocolate Lovers: March

Bavarian Dessert
submitted by Krissi Mill

1 stick butter


1 cup chopped pecans

1 cup flour

1 8 0z. pkg. cream cheese (softened to room temp)

1 cup powdered sugar

12 oz. cool whip

1 large box chocolate instant pudding


Melt butter (I zap it in the microwave) and mix with 3/4 cup nuts and flour. pat into 9x13 pan and bake 15 min. at 350 degrees. Let cool.

Mix cream cheese, powdered sugar, and 1 cup cool whip. Spread on the cooled crust.

Make the pudding as directed on the box and spread over the cream cheese layer.
Top with left over cool whip. sprinkle on the left over pecans.
Cut it up into squares and serve. YUM!

Chocolate Truffle Cookies
submitted by Kylie Walker

*Makes about 3 dozen cookies
1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.
In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.

If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.Bake the cookies for 10 minutes. They will just barely be set but you don’t want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely. When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.

Hot Fudge Pudding Cake
submitted by Heather Larsen


6 T of butter

2/3 c. cocoa powder

2 oz. semi sweet chocolate chopped- or chocolate chips

1/3 c brown sugar

1 c granulated sugar

¾ c flour

2 t baking powder

1/3 c milk

1 T vanilla

¼ t salt

1 egg yolk

1 ½ c water


Preheat oven to 325 degrees and grease a 8 x 8 glass or ceramic baking dish

1st bowl: Chocolate Mixture
Melt chocolate, butter and 1/3 cup cocoa in a glass bowl in microwave at 30 second intervals until melted.

2nd Bowl: Brown Sugar Topping
Brown sugar, 1/3 c granulated sugar and 1/3 c cocoa stir together, set aside.

3rd Bowl: Cake Batter
Whisk 2/3 c granulated sugar, milk, vanilla, egg yolk. Then add in the chocolate mixture and whisk until combined. Next add flour and baking powder. Mix together until combined.

Add cake batter to prepared pan. Sprinkle with the brown sugar topping. Pour water gently over top. DO NOT STIR. Place in oven for 45 minutes. Bake until cake is puffed and bubbly. Let cool on rack for about 20 minutes and serve with ice cream. Yum Yum!

Oatmeal Melt-aways
submitted by Kamilynn Brown

Cookie mix:
1 C butter
2 C brown sugar
2 eggs
2 tsp vanilla
2 1/2 C flour
1 tsp soda
1 tsp salt
3 C oats

Cream butter & sugar. Mix eggs & vanilla.  Add dry ingredients.

Chocolate Filling:
1 (12)oz pkg. of choc.chips
1 can sweetened condensed milk
2 T butter
2 tsp. vanilla

Melt all ingredients in a double broiler. 

Spread 2/3 of cookie mix on pan.  Pour chocolate filling over, then drop pieces of remaining dough on top.

Chocolate Pecan Pie
submitted by Ruth Miller

1 cup light corn syrup

3/4 cup sugar

3 oz unsweetened chocolate, chopped, (or 9 Tablespoons cocoa and 3 Tablespoons oil)

3 Tablespoons butter

3 Large eggs

1 teaspoon vanilla

1/4 teaspoon salt

1 1/2 cup chopped pecans

9" unbaked pie crust


Stir corn syrup and sugar in med saucepan on medium heat until sugar dissolves and boils. Remove from heat.
Add chocolate and butter; stir until melted and smooth. Cool slightly.
Whisk in eggs, vanilla, salt. Stir in Pecans.
Pour filling into crust. Bake about 40 minutes on 350

For a "palette cleanser" Kelly Davis had this yummy plate out: it was perfect! Crunchy red peppers and snap beas with creamy hummus.  Delish!!

Worldwide Sisterhood Birthday Bash

Cranberry, Walnut & Feta Salad
submitted by Merri Stephens


2 cups mixed salad greens (I use leaf lettuce, endive and radiccio)

1 cup dried sweetened cranberries

4 ounces crumbled feta cheese

1/2 cup walnut pieces, toasted

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 teaspoon ground black pepper

1/4 cup extra virgin olive oil

Directions

Toss greens, cranberries, cheese and walnuts in large bowl.
Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
Gradually add oil, whisking constantly until well blended.
Pour over salad; toss to coat.
Serve immediately.


Sparkling Punch
submitted by Merri Stephens
1-64 oz. bottle white grape juice

2-2 liter bottles of Ginger ale

2 limes, sliced

(I usually make an ice mold with juice and ginger ale and limes, that way it doesn’t water down the punch.)


Baked rice and Beans with Monterey Jack Cheese
submitted by Merri Stephens

1 ½ tab. olive oil 1 cup chopped onions

3 gloves garlic, minced ½ cup green pepper

1 cup crushed tomatoes, drained 1 tab. fresh lime juice

2 teas. chili powder 1 teas. oregano

½ teas. salt 1 can red kidney beans, drained

2 cups cooked brown rice ½ cup chopped scallions

3 ounces Monterey Jack cheese, shredded.

Sautee onion and garlic in oil for 3-5 minutes until soft. Add green peppers and cook for 3 minutes. Stir in tomatoes, lime juice, chili powder, oregano, and salt and bring to a simmer. In 2 quart casserole, stir together the beans, rice, and half of the scallions. Pour in the tomato mixture and stir to combine. Sprinkle the casserole with the cheese and bake at 350* for 20 -25 minutes, or until rice and beans are heated through. Sprinkle with remaining scallion and serve.