Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Desserts

1 cup flour
1 stick butter
1 cup pecans — chopped
First Layer:
1 cup powdered sugar
8 ounces cream cheese
1 cup Cool Whip
Second Layer:
1 package vanilla pudding — instant
1 package chocolate pudding — instant
2 cups milk
Third Layer:
1 large Cool Whip

Mix Flour, butter, and nuts. Spread in bottom of 9 x 13 inch greased pan. Bake 20 minutes at 350 degrees. Let cool.

Mix first layer ingredients together using the 1 cup of cool whip from the large container. Spread on pastry.

Whip the second layer ingredients together and spread on the first layer.

Spread rest of cool whip on top of everything. Sprinkle with chocolate spangles or grated Hershey bar. Chill. Cut in squares and serve.

This will also make 2 – 8 inch pies.

Description:
“Dessert”

Per Serving (excluding unknown items): 320 Calories; 22g Fat (61.0% calories from fat); 5g Protein; 27g Carbohydrate; 1g Dietary Fiber; 48mg Cholesterol; 200mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 Fat; 1 Other Carbohydrates.

NOTES: From Billy’s Mom ?? in Jackson, MS

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cookie

6 ounces semisweet chocolate chip
6 ounces bittersweet chocolate broken into pieces
(Lindt Bittersweet)
8 Tablespoons butter
1 1/2 cups flour
1/3 cup unsweetened Dutch-style cocoa (Hershey’s
European-style)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup dark brown sugar — packed
3/4 cup granulated sugar
3 large eggs
1 1/2 teaspoons vanilla extract

In the top of a double boiler, melt the chips, chopped chocolate, and 4 tablespoons of the butter. When melted, set aside to cool briefly.

Sift together the flour, cocoa, baking powder, and salt. Set aside.

In a large mixing bowl, beat the remaining 4 tablespoons of butter with the sugars. When the mixture is the consistency of wet sand, add the eggs and vanilla. Mix in the slightly cooled chocolate mixture,beating only until combined. Stir in the flour mixture, mixing only until completely combined and no traces of flour appear.

Cover the bowl with plastic wrap and refrigerate for 25 minutes, until the mixture can be easily spooned up with an ice-cream scoop.

Preheat the oven to 350 degrees F. Butter two cookie sheets.

Using a 4-teaspoon ice cream scoop, measure out a dozen cookies per sheet. Bake one sheet at a time for about 9 to 11 minutes, just until the cookies have puffed and flattened. Do not overbake; the cookies will firm up upon cooling. Allow the cookies to cool 2 minutes on the cookie sheet, then transfer them to racks and allow to cool completely.

Frost with Vanilla Icing:

Beat the butter until very creamy. Gradually add the cream, vanilla, and confectioners’ sugar and beat well. If necessary, add more confectioner’s sugar to the icing. It should be fairly stiff, not soupy. Spread a thick layer of icing on each cookie.

Yield: “4 dozen”

Per Serving (excluding unknown items): 3756 Calories; 160g Fat (37.0% calories from fat); 46g Protein; 566g Carbohydrate; 15g Dietary Fiber; 884mg Cholesterol; 3032mg Sodium. Exchanges: 9 1/2 Grain(Starch); 2 1/2 Lean Meat; 30 Fat; 28 Other Carbohydrates.

NOTES: From: Diane Mott Davidson’s Sticks & Scones book

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Frosting

1 square unsweetened chocolate
2 tablespoons butter
2 tablespoons light cream
1 cup powdered sugar
1/2 teaspoon vanilla

Melt chocolate. Let cool.

Combine sugar, butter, and cream. Beat until smooth.

Stir in cooled chocolate and vanilla.

Yield: “3/4 cup”

Per Serving (excluding unknown items): 883 Calories; 45g Fat (43.0% calories from fat); 4g Protein; 129g Carbohydrate; 4g Dietary Fiber; 82mg Cholesterol; 251mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 9 Fat; 8 Other Carbohydrates.

Recipe By :
Serving Size : 18
Preparation Time: 0:00
Categories : Desserts

6 eggs
2 1/4 quarts whipping cream
3 cups milk
1 1/2 cups sugar
3/4 cup light corn syrup
1 tablespoon vanilla
3/4 teaspoon salt
1 cup Creme De Menthe
3/8 teaspoon green food coloring
1 cup Mini chocolate chips — chop in food
processor

Beat eggs on high till light — almost 4 minutes. Add shipping cream, milk, sugar, corn syrup, vanilla and salt; stir till sugar is dissolved. Add creme de menthe and chips. Stir in green food coloring.

Pour into 6 quart ice cream freezer container. Freeze. Let ripen 3 hours. Makes about 15 cups of ice cream.

Per Serving (excluding unknown items): 620 Calories; 47g Fat (70.3% calories from fat); 6g Protein; 39g Carbohydrate; 0g Dietary Fiber; 239mg Cholesterol; 194mg Sodium. Exchanges: 1/2 Lean Meat; 1/2 Non-Fat Milk; 9 Fat; 2 Other Carbohydrates.

NOTES: Lia Anderson – Fairfax, VA

Recipe By :
Serving Size : 8
Preparation Time: 0:00
Categories : Pies

1 package Baker’s German sweet chocolate OR
4 squares Baker’s Semi-sweet chocolate — broken into pieces
2 tablespoons butter
1/3 cup sugar
1 cup Karo syrup
3 eggs — slightly beaten
1 teaspoon vanilla
1 1/4 cups pecan halves
1 unbaked pastry shell (9 inch)

Heat oven to 350°. Microwave chocolate and butter in microwavable bowl on high 1 to 2 minutes or until butter is melted, stirring halfway through heating time. Stir until chocolate is completely melted.

Stir in sugar, Karo, eggs and vanilla until well blended. Stir in pecans. Pour into pastry shell.

Bake 50 minutes or until filling is firm 2 inches from edge. Cool on wire rack.

Per Serving (excluding unknown items): 315 Calories; 16g Fat (43.7% calories from fat); 4g Protein; 43g Carbohydrate; 1g Dietary Fiber; 87mg Cholesterol; 105mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Fat; 2 1/2 Other Carbohydrates.

Recipe By :
Serving Size : 6
Preparation Time: 0:00
Categories : Pies

1 1/2 cups sugar
3 1/2 tablespoons cocoa
1 stick butter — melted
2 eggs
1 small can evaporated milk
1 teaspoon vanilla

Mix sugar and cocoa into butter. Add eggs. Beat well. Then mix in milk and vanilla.

Pour into an unbaked pie crust. Bake at 325 degree for 45 minutes or until knife inserted in center comes out clean.

Description:
“Pie”

Per Serving (excluding unknown items): 419 Calories; 21g Fat (42.8% calories from fat); 6g Protein; 56g Carbohydrate; 1g Dietary Fiber; 124mg Cholesterol; 225mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Non-Fat Milk; 4 Fat; 3 1/2 Other Carbohydrates.

NOTES: From Betty McCain in Jackson, MS

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Sauce

1/2 cup sugar
1/2 cup brown sugar
3 tablespoons cocoa
2 tablespoons flour
1/8 teaspoon salt
2/3 cup milk
2 tablespoons light karo syrup
1 tablespoon butter
1/2 teaspoon vanilla

Mix dry ingredients. Stir in Milk and syrup. Add butter.

Microwave on high 2 to 4 minutes or until it boils. 2-5 more minutes until thick. Stir every 1 1/2 minutes.

Yield: “2 cups or a bit less”

Per Serving (excluding unknown items): 1077 Calories; 19g Fat (15.3% calories from fat); 10g Protein; 231g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 546mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Non-Fat Milk; 3 1/2 Fat; 13 1/2 Other Carbohydrates.

NOTES: From Mary Lou Rich

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories :

Chocolate Chips
Half and half
Powdered sugar
Vanilla
Sambuca

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg Sodium. Exchanges: .

Recipe By :
Serving Size : 12
Preparation Time: 0:00
Categories : Cakes

Mix in Sauce Pan:
1 stick butter
1 cup crisco
3 tablespoons cocoa
1 cup water
Bring to boil and then add:
2 cups sugar
2 cups flour — Mix with sugar
1/2 cup buttermilk — 2
2 eggs — beaten slightly
1 teaspoon vanilla
1 teaspoon soda
Topping:
Bring to a boil:
1 stick butter
3 tablespoons cocoar
1/3 cup milk
Add:
1 box confectioner’s sugar
1 cup pecans — chopped

Pour cake mixture onto a greased jelly roll pan. Bake at 350 degrees for 20 to 25 minutes
5 minutes before cake is done mix topping.

When cake is done, pour topping over cake while it is hot.

Description:
“Cake”

Per Serving (excluding unknown items): 464 Calories; 23g Fat (43.4% calories from fat); 5g Protein; 63g Carbohydrate; 2g Dietary Fiber; 78mg Cholesterol; 184mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 3 Other Carbohydrates.

NOTES: Mary Lou Rich

Recipe By :
Serving Size : 0
Preparation Time: 0:00
Categories : Cakes

1 cup butter
1/4 cup cocoa
1 cup water
1/2 cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla
2 cups sugar
2 cups flour
1/2 teaspoon salt

Cake: Cook first 3 ingredients in a small saucepan over low heat, stirring constantly, until butter melts and mixture is smooth; remove butter mixture from heat.
Beat buttermilk, 2 eggs, baking soda, and vanilla at medium speed until smooth. Add butter mixture to buttermilk mixture, beating until well blended.
Combine sugar, flour, and salt; gradually add to buttermilk mixture, beating until blended.
Coat 3 9-inch round cakepans with cooking spray, and line pans with wax paper. Pour cake batter evenly into pans.
Bake at 350 for 18 to 22 minutes or until cake is set. Cool in pans on wire racks 10 minutes. Remove from pans, and cool completely on wire racks.

Spread about 1/2 Chocolate Ganache between cake layers, and spread remaining ganache on sides of cake.
Pour Praline Frosting slowly over the center of cake, gently spreading to edges, allowing some frosting to run over sides. Freeze, if desired; thaw at room temperature 4 to 6 hours. Garnish if desired.
Microwave chocolate morsels and whipping cream in a glass bowl at MEDIUM (50% power) 2 to 3 minutes or until morsels are melted. Whisk until smooth. Gradually add butter, whisking until smooth. Cool, whisking often, 15 minutes or until spreading consistency.
Praline Frosting: Bring first 3 ingredients to a boil in a 2-quart saucepan over medium heat, stirring often, and boil 1 minute. Remove from heat, and whisk in 1 cup powdered sugar and vanilla extract until smooth. Stir in toasted pecans, stirring gently 3 to 5 minutes or until mixture begins to cool and thicken slightly. Pour immediately over cake.

Yield: “1 9 inch layer cake”

Per Serving (excluding unknown items): 4343 Calories; 200g Fat (40.6% calories from fat); 49g Protein; 610g Carbohydrate; 14g Dietary Fiber; 925mg Cholesterol; 4487mg Sodium. Exchanges: 13 1/2 Grain(Starch); 2 Lean Meat; 1/2 Non-Fat Milk; 38 Fat; 27 Other Carbohydrates.

NOTES: Southern Living