Chocolate Chip Cookies

Ingredients

2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips

Directions

1.Preheat oven to 375 degrees F (190 degrees C). 2.In the microwave or over a double boiler, melt
unsweetened chocolate and butter together, stirring occasionally until smooth.
3.Sift together flour, baking soda, baking powder, and salt; set aside.
4.In a medium bowl, beat sugar, eggs, and vanilla until light.
5.Mix in the chocolate mixture until well blended.
6.Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. 7.Drop by rounded tablespoonfuls onto ungreased cookie sheets.
8.Bake for 8 to 10 minutes in the preheated oven.
9.Allow cookies to cool on baking sheet for 5
minutes before transferring to a wire rack to cool completely. .

Tacos

Ingredients
1 pound of ground chuck or beef
1 packet of taco seasoning
Taco (tortilla) shells
extra condiments such as lettuce,cheese,tomatoes, salsa, sour cream, ect ( anything you want on your tacos.

Directions
1. Brown the ground beef or chuck.
2. Add the taco seasoning to it and stir thoroughly
3. Add condiments to your taco shell of your choice. (hard or soft)

Not Your Mom's PB & J Milk Shake

1 cup 2% milk
2 Tbsp. JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 tsp. peanut butter
1 Tbsp. jelly, any flavor



POUR milk into tall glass. Add pudding mix; stir several minutes until pudding mix is completely dissolved. Stir in peanut butter and jelly. Serve immediately.


kraftfoods.com

Oreo Cookies Desert

Ingredients
24 oreo cookies crushed
1(8oz) okg. Cream cheese at room temperature
2/3 c. Chunky peanut butter
1(8oz) tub Cool Whip
2 c. powdered sugar
1 c. cold milk

Directions
1. Line 9x13 inch dish with 1/2 Oreo cookie crumbs.
2. Press down firmly
3. beat cream cheese and powdered sugar together
4. Blend peanut butter and milk
5. Mix ingredients thoroughly, then fold in Cool Whip.
6. Spoon the mixture over the crumb base and sprinkle remaining crumbs on top
7. Refrigerate until ready to serve

Resource: Grandma Sizemore

Taco Dip

Ingrediants
1 pound hamburger
1 can stewed tomatoes, chopped
1 package taco seasoning
1/2 cup sour cream
2 cups shredded Cheddar cheese
1 can refried beans

Directions
1. Brown hamburger and drain.
2. In crockpot, combine hamburger, tomatoes and taco seasoning.
3. Heat on low for 3 hours.
4. Add sour cream and cheese.
5. Stir until cheese melts.
6. Serve with tortilla chips

resource:http://www.cdkitchen.com/recipes/cat/617/0.shtml

Granita Di Limone

Ingrediants

2 cups water
3/4 cup sugar
1/2 cup freshly squeezed lemon juice

Directions

1.Combine water and sugar in a small sauce pan over low heat and stir until sugar is dissovled.
2. Add lemon and stir until mixed well. Let sit until it cools to room temperature.
3. Transfer mixture to a tupperware container and refrigerate for at least 4 hours or overnight.
4.Remove mixture from refrigerator and process in ice cream maker following manufacturer's instructions until granita is slushy with little chunks of soft ice,
20-30 minutes. Serve immediately..


http://www.italianchef.com/

Ultimate Turtle Cheescake

Ingredients

2 cups Oreo cookie crumbs
6 tablespoons butter, melted
1 bag (14oz) Kraft caramels
½ cup milk
½ cup Planters pecan pieces
3 packages (8oz) cream cheese, softened
¾ cup sugar
1 tablespoon vanilla
3 eggs
2 squares Bakers Semi-Sweet baking Chocolate

Directions

1. Mix crumbs and butter, press onto bottom and 2’ side up 9’springform pan. Place caramels and milk in small microwaveable bowl. Microwave on HIGH 3 minutes/until caramel are completely melted, stirring each minute. Pour ½ of caramel mixture into crust. Refrigerate for 10 minutes.
2. Set aside rest of caramel. Beat cream cheese, sugar and vanilla with electric mixer on Medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition juts until blended.
3. Pour over caramel mixture in crust.
4. Bake at 325 for 1 hour and 5 minutes or until center is almost set. Run a knife around the side of the pan to loose cake. Cool before removing side of pan. Refrigerate 4 hours or over night.
5. Top with remaining caramel mixture and pecans just before serving. Melt chocolate as directed on package; drizzle over cheesecake. Store leftovers in refrigerator. Makes 16 servings.


Resource: Found in Christmas newspaper coupon section

Strawberry-Fudge Mud Pie

Ingredients
6 tablespoons margarine or butter,melted
1-1/2 cups finely crushed chocolate wafers(30 wafers)
1 pint chocolate icre cream or coffee-flavored ice cream
1/2 cup toasted coarsely chopped almons
1 pint strawberry ice cream
1/3 cup fudge ice-cream topping
whipped cream
whole strawberries

Directions
1. In a medium bowl stir together the crushed wafers and melted margarine or butter the chocolate crumb mixture into a 9-inch pie plate crumb mixture evenly in pie plate. Press on bottom and sides to form a firm, even crust. Chill about 1 hour until firm.
2. In a medium mixing bowl soften chocolate or coffee-flavored ice-cream using a wooden spoon to stir and press against side of bowl softened chocolate or coffee flavored ice-cream evenly atop the cookie crust,sprinkle with toasted almonds until firm(about 1 hour)
3. In a clean bowl soften strawberry ice cream as described above. Remove pie from freezer and spread strawberry ice cream atop almond layer. Return to freezer.
4. In a small saucepan heat and stir the fudge topping just until heated through. Cool the topping slightly. Remove the pie from the freezer and drizzle the top of the pie with fudge topping slightly in a lacy design. Return to freezer immediately. Freeze for 4 hours or until firm.
5. To serve,let pie stand at room temputure about 10 min. Garnish pie with whipped cream and whole strawberries if desired. For easier slicing,place pie plate atop a warm wet towel. Slice the pie and serve immediantly. Makes 8 servings.

Resource: www.bhg.com

Banana Split Ice Cream Pie

Ingredients

1(9 inch) prepared chocolate cookie crumb crust
2 bananas sliced
1 quart strawberry ice cream, softened
1(20 ounce) can crushed pineapple,drained
1 cup heavy whipped cream
1/4 cup chopped walnuts, or almonds (which ever one you prepare)
1/4 cup maraschino cherries (optional)

Directions

1. Mix cookie crumbs with 1/4 cup melted butter or margarine. Press into a 9-inch pie plate.
2. Arrange bananas over bottom of crust. Spread ice cream in an even layer over bananas. Top with drained pineapple. Whip the cream and spread over the top. Sprinkle with nuts.
3.Place pie in the freezer for 4 hours or until firm. Garnish with cherries,if desired. Makes 8 servings.

resource: www.allrecipies.com