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Chocolate Peanut Butter Cream Pie

1-1/3 c. sugar
2 1/2 tbsp. cornstarch
1 tbsp. flour
1/2 tsp. salt
3 eggs
3 c. milk
1/2 c. butter or oleo
1 tsp. vanilla
1/3 c. peanut butter (crunchy or smooth) 

Use whisk to stir dry ingredients. Then add 3 egg yolks plus 1 cup milk and whisk until smooth. Then add other 2 cups of milk and whisk until smooth. Cook in microwave for about 7 minutes until thickened. Stir a couple of times while it is cooking to maintain smoothness. Remove from microwave and add butter and vanilla. Stir until butter is melted, then add peanut butter and stir until smooth. Put in baked 9 inch pie shell. Use egg whites to make meringue adding 1 tablespoon sugar and 1 teaspoon of vanilla. Put on top of filling and bake until golden brown in 400 degree oven.

Chocolate Peanut Butter

1-1/2 cup Smooth peanut butter
1/2 cup Semisweet chocolate chips, melted

1/4 cup Butter or margarine, softened

1/4 cup Confectioners sugar

1 teaspoon Vanilla extract

1 teaspoon Instant coffee granules

1 teaspoon Hot water



In a large bowl, combine first 5 ingredients; stir until smooth. Combine coffee granules and water; stir until coffee dissolves. Stir coffee into peanut butter mixture. Serve with cookies or crackers. Store in an airtight container.

Chocolate Ornaments

8 squares semi-sweet chocolate
4 oz cream cheese, cut into cubes, softened
8 oz cool whip
A variety of coatings: powdered sugar, chopped nuts,
sprinkles, grated chocolate, etc. 

In a large bowl, microwave chocolate on High for 1 1/2 to 2 minutes, until almost melted. Stir at half way through. Take out of microwave and stir until smooth. Add the cream cheese and stir well. Let cool for 15 -20 minutes. Stir in whipped topping and put in freezer for an hour. Scoop into 1″ balls and roll each one in 1 or more of the coatings. Freeze until serving time.

Chocolate Nut Butter

1-1/2 cup Cashews
1/4 cup Butter — softened

1/4 cup Semisweet Chocolate

1 teaspoon Instant Coffee Powder

Place nuts in blender. Cover; blend or process until finely ground. Add half of the butter. Cover; blend 3 minutes or until spreadable. Transfer to bowl. Heat remaining butter and chocolate pieces over low heat until melted. Dissolve coffee in 1 teaspoon of water. Stir melted chocolate and coffee into nut mixture. To store, cover and chill up to 3 months. To serve, let stand at room temperature for 1 hour.

Chocolate Mousse

1 teaspoon un-flavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup HERSHEY’S cocoa
1 cup (1/2 pint) cold whipping cream
1 teaspoon vanilla extract
In small bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is clear. Cool slightly.
In small bowl, stir together sugar and cocoa; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; bat until well blended. Spoon into serving dishes. Refrigerate about 30 minutes before serving. Cover; refrigerate leftover desserts.
Four 1/2 cup servings.

Chocolate Mint Fudge Candy

1 2/3 c. (13 1/2 oz.) sugar
2/3 c. (5 1/2 oz.) light cream

6 oz. mint flavored chocolate bits

Few drops oil of peppermint

1 (8 inch) square pan lined with

buttered foil



In a heavy 2-quart saucepan, combine the sugar and cream. Cook over medium heat, continue cooking until sugar dissolves and mixture comes to a boil. Boil and stir constantly for 5 minutes. Remove from heat and blend in 6 oz. mint flavored chocolate bits and a few drops of peppermint oil. Stir until thick. Pour into pan. Cool until firm. Remove from pan and cut into small squares.

Chocolate Mint Bars

2 eggs
1/2 cup margarine, melted
1 cup sugar
2 squares chocolate, melted
1/2 teaspoon mint flavor
1/2 cup flour
1/2 cup chopped nuts

2 tablespoons margarine
1 tablespoon cream
1 cup powdered sugar
1 teaspoon mint flavoring
a drop or two of green coloring to make a mint color.

Beat eggs margarine and sugar. Add chocolate and mint flavoring until blended. Add flour and nuts. Bake in a 8 inch square greased pan in a preheated oven for 20-25 minutes.
Combine frosting ingredients then spread on top of cooled bars.

Chocolate Meringue Pie 2

3/4 c. sugar
2 tbsp. cornstarch
2 c. milk
2 (1 oz.) squares unsweetened chocolate
3 eggs, separated
2 tbsp. margarine or butter
1 tbsp. grated orange peel
1 9 inch baked pie shell
1/2 tsp. cream of tartar
6 tbsp. sugar
Mix sugar and cornstarch in medium bowl. Stir in milk. Add chocolate squares. Microwave at High (100%) until smooth and thick, 6 to 8 minutes, stirring after 3 minutes. Stir a small amount of chocolate mixture into egg yolks; return to hot chocolate mixture, blending well. Microwave at Medium-High (70%) 3 minutes, stirring once. Stir in margarine and orange peel until margarine is melted. Pour into pie shell. Set aside.
Preheat oven to 425 degrees. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spoon meringue onto chocolate filling; spread over filling, carefully sealing meringue to edge of crust. Bake 8 to 10 minutes, or until meringue is brown. Makes 9″ pie.

Chocolate Meringue Pie

3/4 c. sugar
3 tbsp. cornstarch
3 tbsp. flour
1/2 tsp. salt
2 1/2 c. milk
2 squares chocolate
2 egg yolks
1 tsp. vanilla
Grate or cut chocolate into 2 cups milk, place over hot water to melt. Combine first 4 ingredients and blend with 1/2 cup milk. When chocolate is melted and milk is scalded, add to egg yolks well beaten. Stir constantly. Add flour and sugar mixture. Cook over boiling water stirring constantly until thick, add vanilla. Cool.
Place in pastry shells and top with meringue made of 3 egg whites and 6 tablespoons sugar. Beat egg whites until stiff then add sugar gradually. Spread on pie. Bake in oven at 300 degrees for 7 minutes.

Chocolate Log Cookies

1 lb. powdered sugar
1 stick melted butter
2 c. crunchy peanut butter (I used extra crunchy)
4 c. Rice Krispies 

Use a large mixing bowl. Put the powdered sugar together with the melted butter and stir with a spoon. I then use my hands to mix the peanut butter and Rice Krispies in with the powdered sugar and butter mixture. Pinch off enough of the mixture to make logs about the size of your thumb. Sort of roll them in your hand. Put them into the refrigerate for about an hour. Remove and frost with chocolate frosting.