Chocolate and other food groups

Chocolate Mousse Pie Chocolate Crust (bought or homemade, recipe follows) 8 oz. cream cheese, softened 1/2 c. cocoa powder 1 c. powdered sugar 1 1/2 tsp. vanilla 2 c. whipping cream Beat cream cheese and cocoa together in large mixing bowl until fluffy and well blended . Gradually add powdered sugar and vanilla. Blend well. Set aside. Whip cream until stiff peaks form. Fold cream into chocolate mixture. Pour into prepared crust; chill until firm. Garnish with chocolate curls. Makes 1 pie. Chocolate Crust 1 1/2 c. chocolate cookie crumbs (I used chocolate graham crackers from Albertson's) 1/3 c. melted butter 3 Tb. sugar (if you use the graham crackers, do not add sugar; they have sugar on the outside) Combine ingredients together. Press mixture onto bottom and sides of a 9 inch pie pan. Bake at 350 for 10 minutes; cool. This is a very rich pie with only a little sweetness. Great for dark chocolate lovers.

Since Thanksgiving is just around the corner, I thought I would share this pie recipe. I love a good chocolate pie. (All right, I love chocolate everything.) German Sweet Chocolate Pie 4 oz. bar German Sweet Chocolate 1/4 c. butter 1 2/3 c. evaporated milk (14 oz.) 1 1/2 c. sugar 3 Tb. cornstarch 1/8 tsp. salt 2 eggs 1 tsp. vanilla 1 unbaked deep dish pie crust or 2 8" pie crusts 1 1/3 c. coconut 1/2 c. chopped pecans Melt chocolate and butter over low heat, stirring until blended. Remove from heat and gradually blend in milk. In a separate bowl, mix sugar, cornstarch, and salt thoroughly. Beat in eggs and vanilla. Gradually blend in chocolate mixture. Pour into pie shell. Combine coconut and pecans and sprinkle over filling. Bake at 375 for 45 minutes. Filling will be soft, but will set during cooking. Cool at least 4 hours before cutting.

This recipe comes from my mom, as does the German Chocolate Pie above. Chess Pie is a traditional Southern favorite, and I love this version. Evelyn's Lemon Chess Pie 2 c. sugar 1 Tb. flour 1 Tb. cornmeal 2-4 Tb. lemon peel 4 eggs 1/4 c. melted butter 1/4 c. milk 1/4 c. lemon juice Whisk together sugar, flour, and cornmeal in large bowl. Add remaining ingredients. Beat with mixer until smooth. Pour filling into unbaked 9" pie shell and bake 35 to 40 minutes at 350 or until the top is a golden brown. Tip: for best results, use freshly grated lemon peel and fresh squeezed lemon juice. You'll need about 2 for enough juice.

My grandma made this every Christmas, so I thought I'd include it here. Rocky Road Candy 12 oz. chocolate chips 2 Tb. butter 14 oz. can Eagle Brand Melt in a double boiler over hot water until chocolate is completely melted. Remove from heat. Combine: 10 oz. mini marshmallows 2 c. nuts - pecans are what Grandma used Fold into the chocolate mixture. Pour onto wax paper lined 13 x 9 pan. Cool 2 hours. Turn pan over and peel wax paper off candy. Cut into squares and serve.

Made for Christmas one year. Tart, creamy, and delicious. Lime Cheesecake 1 Tb. crushed graham crackers 3/4 c. crushed graham crackers 4 Tb. flour 1 Tb. sugar 3 Tb. butter or margarine, melted 3 8-oz. pkgs. light cream cheese, softened 3/4 c. sugar 8 oz. light sour cream 1/4 c. flour 3 eggs 1/2 c. milk 2 tsp. lime peel 1/4 c. lime juice 1 tsp. vanilla 10 drops green food coloring 1/2 c. light cream cheese Spray 9 inch springform pan with nonstick coating. Sprinkle sides of pan with 1 Tb. crushed graham crackers. Set pan aside. For crust, stir together 3/4 c. crushed graham crackers, 4 tsp. flour, 1 Tb. sugar, and melted butter. Press mixture onto bottom of prepared pan. Bake at 350 for 5 minutes. In large mixing bowl, combine cream cheese and 3/4 c. sugar. Beat until smooth. Add 8 oz. sour cream, 1/4 c. flour, eggs, milk, lime peel, lime juice, vanilla, and food coloring. Beat at low until just combined. Pour filling onto baked crust. Place pan in a shallow baking pan. Bake at 350 for ...

These were in a cookbook and they looked so cute, I had to make them! Will helped and they turned out just like the picture. Santa Grahams 16 oz. can white frosting (I like the whipped frosting) Red food coloring 6 whole graham crackers 1 c. mini marshmallows 6 small red gumdrops, cut in half or 12 red M&Ms 24 mini chocolate chips or cinnamon cookies (you'll probably need extra candies and marshmallows for testing) Line cookie sheet with waxed paper. Place 1/4 c. frosting in small bowl and add food coloring to tint red, about 1/4 tsp. Blend well. Place 1 c. frosting in another bowl and add 1 drop red food coloring to tint pale pink. Blend well. Break each large graham cracker into 2 squares, making 12 squares. For each cookie, frost 1 corner red for Santa's hat. Place marshmallow on corner for pom-pom. Frost rest of the cookie with pink frosting. Use chocolate chips for eyes and gumdrops for nose. Then use mini marshmallows around 2 sides of graham cracker for beard. Place ...

I'm not sure if these are as popular in the rest of the country, but in Utah, they are a regular fall favorite, as well as one of Sarah's very favorite cookies. They puff up when cooked and are more like a little cake than cookies. Pumpkin Chocolate Chip Cookies 1/2 c. butter 1 c. brown sugar 1 egg 1 c. pumpkin 1 tsp. vanilla 2 c. flour 1 tsp. baking powder 1 tsp. cinnamon 1/2 tsp. soda 1/2 tsp. nutmeg 1 c. chocolate chips In large mixer bowl, combine butter and brown sugar. Add egg, pumpkin, and vanilla. Beat well. In separate bowl, whisk together flour, baking powder, cinnamon, soda, and nutmeg. Add dry ingredients slowly and beat well. Stir in chocolate chips. Drop dough by spoonfuls onto lightly greased cookie sheets and bake at 375 for 8 to 10 minutes. Makes about 36-40 cookies.

Another one from Aunt Elaine that I tried for the first time last year. It was a big hit. Mock Roca Line 15 x 10 x 1 pan (jelly roll pan) with foil. Place graham crackers on the bottom. Heat oven to 350.  Boil together: 1/2 c. sugar 1 stick butter 1 stick margarine (or both butter) Bring to a full boil and cook for 3 minutes. Pour mixture over graham crackers. Bake at 350 for 8 minutes. Cool and break into pieces. This is NOT low fat.

These are great for a fast candy/cookie that requires no cooking. Orange Balls 6 oz. crushed vanilla wafers 1 c. pecans, chopped 1 c. orange juice concentrate, thawed 1 lb. powdered sugar Mix all ingredients together. Roll into 1 inch balls. Roll in coconut or ground pecans.

Corn Flake Cookies A Christmas favorite at our house. This one is also courtesy of JoLynn, a former neighbor. Bring to a boil, then remove from heat: 2 c. white Karo 1 c. sugar Then add 2 c. chunky peanut butter to make a syrup. Add about 8 c. corn flakes. When flakes are covered, pour mixture onto cookie sheet with sides. Cool, then cut into squares.

Peanut Butter Fudge This recipe is from my Great-Aunt Elaine.  I have a little book with all her candy recipes in it, and they are all winners. 1 c. sugar 2 Tb. butter 1 c. brown sugar 1/2 c. evaporated milk 1 ts. vanilla 1/2 lb. peanut butter 1 c. marshmallows pinch salt Cook sugar, butter, salt, and milk to soft ball stage. (234-238 degrees - higher at high altitudes) Add marshmallows and peanut butter just before removing from heat. DO NOT STIR. Cool to room temperature. Add vanilla. Beat until mixtures is creamy, thick, and will hold its shape when dropped from a spoon. Pour into well buttered shallow pan.

Triple Treat Walnut Bars 1/2 c. butter 3 oz. cream cheese 1/2 c. brown sugar 1 c. whole wheat flour 1/3 c. toasted wheat germ 1 c. chocolate chips 2 eggs 1/2 c. honey 1/3 c. whole wheat flour 1/3 c. instant nonfat dry milk 1/4 ts. salt 1/4 ts. cinnamon 1/4 ts. mace 1 1/2 c. chopped walnuts Cream butter, cheese, and sugar in a bowl until light. Add 1 c. flour and wheat germ and mix until smooth. Turn into greased 9 x 13 pan; spread evenly. Bake at 375 for 15 to 18 minutes, until edges are very light brown and top is firm. Remove from oven and sprinkle with chocolate chips. Let stand about 5 minutes, until chocolate softens, then spread over crust. Combine eggs and honey; beat until well blended. Add 1/3 c. flour, dry milk, salt, spices, and walnuts; mix well. Spoon over chocolate. Return to oven and bake 18 to 20 minutes or until set. Cook in pan, then cut into bars. Makes about 3 dozen cookies.

My mom used to make this cookie when I was little. Still yummy! Peanut Blossoms 1 3/4 c. flour 1/2 c. sugar 1/2 c. packed brown sugar 1 ts. baking soda 1/2 ts. salt 1/2 c. shortening 1/2 c. peanut butter 2 Tb. milk 1 ts. vanilla 1 egg Sugar about 48 candy kisses, unwrapped (maybe a few extra, just to test) Heat oven to 375. In large bowl, combine flour, sugar, brown sugar, baking soda, salt, shortening, milk, vanilla, and egg. Mix until stiff dough forms. Shape into 1" balls; roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake at 375 for 10 to 12 minutes or until golden brown. Immediately top each cookie with a candy kiss, pressing down firmly. Carefully remove from cookie sheet and allow to cool. Makes about 4 dozen cookies.

I made this for my sister's birthday last week. Everyone loves it and it's super easy. Fruit Pizza Crust: Refrigerated sugar cookie dough. Preheat oven to 375 and grease a pizza pan. Roll out cookie dough to large circle, or (depending on the dough) place cookie pieces around the pan in a circle. Roll out until there are no seams, making one big circle. Cook about 15 minutes or until golden brown. Sauce: Combine 8 oz. lite or regular cream cheese. Whipped cream cheese works even better. Add 1 tsp. vanilla and 1/4 c. powdered sugar. This time I also added 1 container of yogurt to make it sweeter and creamier without adding fat. Topping: Fresh or canned fruit. This time I used pears, blueberries, bananas, and grapes. I loved it with kiwis and strawberries. Use your favorite fruit. Glaze: Warm 1/3 c. apricot, plum, or peach jam with 1 Tb. water. Brush glaze on top of fruit to prevent browning. Serves about 8-10. Keep refrigerated. Enjoy!

One of my favorite meals for cold, blustery weather. We usually serve it with cornbread White Chicken Chili 1 medium onion, finely chopped 3 Tb. olive oil 4 oz. can chopped green chilies, drained 3 Tb. flour 2 tsp. ground cumin 2 cans Great Northern beans 1 can chicken broth, low sodium 1 1/2 c. finely chopped cooked chicken Shredded Monterey Jack cheese In large skillet, cook onion until transparent. Add chilies, flour, and cumin; cook and stir for 2 minutes. Add beans and chicken broth; bring to a boil. Reduce heat; simmer for 10 minutes or until thickened. Add chicken; cook until heated through. Garnish with cheese.

Buttermilk Chocolate Bread 1 c. sugar 1/2 c. margarine, melted 2 eggs 1 c. buttermilk 1 3/4 c. flour 1/2 c. cocoa powder 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1/3 c. chopped pecans or other nuts, toasted Heat oven to 350 degrees. Grease bottom only of loaf pan. In large bowl, combine sugar and margarine; blend well. Add eggs; beat well. Stir in buttermilk. Add dry ingredients and stir just until moistened. Stir in nuts. Pour into greased pan. Bake at 350 for 55-65 minutes or until toothpick inserted near center comes out clean. Cool 15 minutes; remove from pan. Cool 1 hour or until completely cooled. Wrap tightly and store in refrigerator. Makes 1 loaf. Good with chocolate chips sprinkled on top before baking.

This recipe is courtesy of a friend, JoLynn, who lived in my neighborhood and made these every Christmas. When she moved away, we got her recipe out of the ward cookbook and tried them ourselves. Now we make them every Christmas and I think of her and hope she is doing well. No Bake Cookies Bring the following ingredients to a boil for 2 minutes, then remove from the heat: 2 c. sugar 1/4 c. cocoa 1/2 c. butter 1/2 c. water Add 1/2 c. peanut butter, 3 c. oats, and 1 tsp. vanilla. Mix well. Drop from spoon onto waxed paper and let set.

This is an easy recipe that I tried out when we were first married. It's stuck as a favorite. Chicken Caruso 1 lb. chicken breasts, cut into strips Garlic powder Salt and pepper 2 Tb. butter or olive oil 2 c. sliced celery 15 oz. jar spaghetti sauce 1 tsp. Italian seasoning 3 c. hot cooked rice Season chicken with garlic, salt, and pepper. Saute in butter or oil 2 minutes. Add celery; cook until crisp. Stir in spaghetti sauce and Italian seasoning. Cover and simmer 10 minutes. Serve over rice. Serves 4.

I love this recipe! It makes a very rich, buttery cookie that's absolutely yummy. To get the great flavor, you must use real butter. There are so few ingredients that the butter flavor is necessary to make the cookie work. Traditional shortbread is baked as a circle and cut into rounds, but you can use any shape. I like squares, since they are easy to cut out. Shortbread 2 c. flour 1/4 tsp. salt 1/4 tsp. baking powder 1 c. butter 1/2 c. powdered sugar Stir together flour, salt, and baking powder, set aside. In large bowl cream butter; gradually add sugar. Stir in flour mixture. On lightly floured surface roll to 1/4" thickness. Cut into shapes. Place on cookie sheets. Bake at 350 for 20 to 25 minutes. Do not overbake. Makes about 30 cookies.

This recipe is from Carrie, a former neighbor who made it for Christmas. It's easy and at my house, it's gone in no time. Caramel Corn 8 c. popped popcorn (about 1/3 c. unpopped) 3/4 c. brown sugar 1/3 c. margarine 3 Tb. light corn syrup 1/4 tsp. baking soda 1/4 tsp. vanilla Remove all kernels from popped corn. Butter sides of a medium saucepan. In saucepan, combine brown sugar, margarine, and corn syrup. Cook and stir over medium heat to boiling. Remove saucepan from heat. Stir in baking soda and vanilla; pour over popcorn. Stir gently to coat.