Cocoa Brownies

1 ½ c flour

2 c sugar

½ tsp. salt

½ c cocoa

1 c margarine, softened

4 eggs

2tsp. vanilla

1 c chopped nuts, optional

½ c chocolate chips, optional

Grease and flour 9x13 pan. Preheat oven to 350^o. Mix dry ingredients in large mixing bowl. Add butter, eggs and vanilla. Beat for 2 min. on medium speed. Stir in nuts. Spread evenly in prepared dish. Sprinkle top with chocolate chips. Bake for about 20 min. or until toothpick inserted in the middle comes out clean.  Serve warm.

Chocolate Truffle Pie

½ c pecans, toasted and coarsely chopped
One 6oz ready –to-fill chocolate flavored crumb crust (or graham cracker)

Caramel Layer
17 individually wrapped square caramels
¼ c canned evaporated milk

Truffle Layer
1^1/2  cups semisweet chocolate chips
1 c heavy whipping cream
3 Tbs. stick butter

Decoration: Redi Whip

1. Sprinkle pecans on crust

2. Caramel Layer: Put caramels in a bowl with the evaporated milk. Microwave, stirring every 10 seconds, until caramels are melted and mixture is smooth. Pour over pecans.

3. Truffle Layer: Heat chocolate chips, cream and butter in a bowl in the microwave, stirring every 10 seconds, until chocolate is melted and mixture is smooth. Pour over caramel layer. Refrigerate about 4 hours until set.

4. To serve: Pipe or spoon whipped cream around edge of pie.

Chocolate Pecan Pie

My mom’s twist on a classic, you won’t go back if you are a chocolate lover!

1 ½ c pecan halves
4 oz Bakers Semi- sweet chocolate (melted and cooled)
3 eggs lightly beaten
1 c light karo syrup
1/3 c sugar
2 tbs. butter, melted
1 tsp. vanilla
1 unbaked pie crust

Mix eggs, syrup, chocolate, sugar, butter and vanilla in a large bowl. Stir in pecans halves.
Pour Mixture into an unbaked 9” pie shell.
Bake @ 350o for 50-60 min. or until a knife comes out clean.
Serve with whipped cream.

Chocolate Peanutbutter Frosting

½ c butter
¼ c +2T. milk
¼ c cocoa
1 lb. powdered sugar
1 tsp. vanilla
¾ c chunky peanut butter

Combine butter, milk, and cocoa in heavy saucepan, bring to boil, stirring constantly. Remove from heat. Add remaining ingredients. Beat at medium speed w/ and electric mixer until smooth.

Spread onto a cool chocolate cake.

This was my grandfather’s “Pap” favorite icing!

Nanny's Chocolate Layer Pie

Crust:
1 stick butter, melted
1 c flour
¼ c powdered sugar
½ c nuts, chopped fine

Mix together thoroughly and press into pyrex pan and bake @ 350o until golden brown. Cool.

1^st layer: Mix 1-8oz package cream cheese, softened, I c powdered sugar & ½ c cool whip.
2^nd layer: Mix 2 box, or 1 large box instant chocolate pudding + 3 c milk.
3^rd layer: Remainder of small cool whip
4^th layer: nuts & shaved chocolate curls

Refrigerate.

This dessert always appears at our family functions! It tastes wonderful. Learn from me, don’t just make it at Christmas or Easter!

Chocolate Chip Cookies- Updated

Ingredients:

1 c butter, softened
1 c brown sugar
½  c sugar
2 eggs
2 tsp. vanilla
3 c flour
1tsp. baking soda- dissolved in 2 T hot water.
1tsp. salt
2 c chocolate chips
1 c nuts

Instructions:
Beat Butter, sugars and vanilla in a large mixer bowl until creamy. Add eggs, one at a time, beating well after each. Gradually beat in flour, soda & salt. Stir in morsels and nuts.  Drop by rounded tablespoon onto ungreased baking sheets.

Bake in preheated 350^o oven for 10 min. Let stand for 2 min. on pan and then remove to a wire rack to cool.

Connie's Big Soft Ginger Cookies

2 ¼ c flour
2 tsp. ginger
1 tsp. cinnamon
1 tsp. soda
¾ c butter
1 c sugar
1 egg
¼ c molasses
2Tbs. sugar

Beat butter on low spread for 30 seconds to soften. Gradually add 1 c  sugar, beat until fluffy. Add egg and molasses, beat well. Stir in dry ingredients. Shape into 1 ½” balls. Roll in sugar and place 2 ½” apart on ungreased cookie sheet. Bake @ 350^o  for 10min or until light brown and still puffed. Let stand 2 min. before removing from pan.