Chocolate Covered Strawberries

Be Mine

24 servings

• 16 ounces milk chocolate chips
• 2 TBS shortening
• 1 lb frsh strawberries with leaves

Preparation:
Insert toothpicks into the tops of the strawberries.
In a double boiler, melt the chocolate and shortening, stirring occasionally until smooth. Holding them by the toothpicks, dip the strawberries into the chocolate mixture.
Turn the strawberries upside down and insert the toothpick into Styrofoam for the chocolate to cool.

Oreo Ice Cream Shop Pie

Ingredients:

• 1/2 cup hot fudge dessert topping, divided


• 1 oreo pie crust ( 6 oz)


• 1 (8oz) tub cool whip topping, thawed, divided


• 1 1/4 cups of cold milk


• 1 package (4 serving size each) JELLO Oreo or chocolate flavor instant pudding

Preparation:
Remove 2 Tbs of fudge topping, set aside. Spoon remaining topping into crust, spread to evenly cover bottom of crust. Top with half of whipped topping, freeze 10 minutes.
Pour milk into large bowl. Add dry pudding mixes. beat with wire whisk 2 minutes or until well blended. Stir in remaining whipped topping. Spoon over.
Freeze 4 hours. Remove 15 minutes before serving.

So Easy Chocolate Souffle

Ingredients:

• Nonstick cooking spray


• 4 oz semi sweet chocolate, chopped


• 1/2 cup whipping cream


• 4 egg whites


• 2 Tbs sugar

Preparation:
Preheat oven to 400 degrees. Coat insides and rims of four 6 oz ramekins with nonstick cooking spray. Sprinkle with sugar and set on a baking sheet, set aside.
In a small microwave safe bowl, combine chocolate and cream. Micro-cook on 100 percent power for 1 1.2 minutes or until smooth, stirring twice. Divide in half. Cover and cool to room temperature.
In a medium mixing bowl, beat egg whites with an electric mixer on medium seed until foamy. gradually add sgar, beating until soft peaks form (tips curl)
Gently fold half of the cooled chocolate mixture into the beaten egg whites until combined. Spoon mixture into prepared ramekins. Bake for 12 to 15 miutes or until a knife inserted near the center of souffles come out clean. Serve immediately. To serve, open the centers of the souffles with two spoos and pour in remaining chocolate mixture. Makes 4 servings.

Caramel Filled Chocolate Cookies

Ingredients:

• 1 cup butter, softned


• 1 cup white sugar


• 1 cup brown sugar packed


• 2 eggs


• 2 tsp vanilla extract


• 2 1/4 cups all purpose flour


• 1 tsp baking soda


• 3/4 cups unsweetned cocoa powder


• 1 Tbs white sugar


• 48 carmellow squares (or your favorite caramel candy)

Preparation:

Beat butter until creamy. Gradually beat in white sugar, brown sugar. Beat in eggs & vanilla. Combine flour, baking soda, & cocoa. Gradually add to butter mixture, beating well. Cover and chill for 2 hours.

Preheat oven to 375 degrees

Combine remaining 1 Tbs sugar. Divide the dough into 4 parts. Work with one part at a time leaving the remainder in the fridge until needed. Divide into 12 pieces. Quickly press each piece of dough around the chocolate covered caramel. Roll into ball. Dip tops into the sugar mixture. Place sugar side up 2 inches apart on greased baking sheet.

Bake for 8 minutes in oven let cool 3 to 4 minutes.

Devil's Food Chocolate Pound Cake

Ingredients:

• 1 package Dunkin Hines Moist Deluxe Devils Food Cake Mix


• 1 package semi-sweet chocolate chips


• 1 package (4 serving size) chocolate instant pudding


• 4 large eggs


• 1 1/4 cups water


• 1/2 cup vegetable oil

Preparation:
Preheat oven to 350 degrees. Grease 10" bundt pan. Combine all ingredients except chocolate chips. Mix with mixer for 1 minute. Add chocolate chips, mix another minute. Bake for 50 minutes at 350 degrees. Sprinkle top of cake with powdered sugar. Serve