Blog Archive:

Chocolate Marble Cheese Pie

For one 9-inch pie
8 oz. cream cheese, softened
1/2 c. granulated sugar
1 tsp. vanilla extract
2 egg yolks
1 tsp. unflavored gelatin
1/4 c. water
1 c. whipping cream
4 oz. semi-sweet chocolate, melted
Cookie crust (recipe follows)
Strawberries, optional
Pecan halves, optional

6 tbsp. butter
1 1/2 c. chocolate cookie crumbs
1 tbsp. granulated sugar 

To prepare crust, place 6 tablespoons butter in a microsafe dish. Microwave at MEDIUM HIGH power until melted. Stir in cookie crumbs and 1 tablespoon sugar. Stir to blend. Press mixture onto bottom and sides of a 9-inch microsafe pie plate.

Microwave at MEDIUM HIGH power for 1 1/2 to 2 minutes, rotating dish one-half turn after 1 minute. To melt chocolate for filling, place 4 ounces chocolate, broken up, in a microsafe dish. Cover with plastic wrap.

Microwave at MEDIUM power for 3 minutes or until chocolate pieces are glossy and soft. DO NOT OVER COOK. Chocolate will not look melted but will become smooth when stirred. Beat cream cheese, sugar and vanilla until smooth. Beat in egg yolks. Combine gelatin and water and melt over low heat. Cool slightly.

Add to cream cheese batter. Combine 3/4 cup batter and melted chocolate. Whip cream. Fold one-half of whipped cream into chocolate batter, remaining into vanilla batter. With large spoon or spatula, alternately place chocolate and vanilla batter into crust. Chill for at least 3 hours. Garnish with strawberries and-or pecans, if desired.

Makes 8 servings

Chocolate Kiss Cookies

Blend together until smooth:
3/4 c. peanut butter
1 (14 oz.) can sweetened condensed milk
2 c. Bisquick
1 tsp. vanilla 

Shape into small balls. Roll in sugar. Place on ungreased cookie sheet. Bake 6 to 8 minutes. Remove from oven and push a chocolate “Hershey’s Kiss” into the center of each cookie. (Makes 3 to 5 dozen.)

Chocolate Honey Butter

1/2 cup butter, softened
2 tablespoons chocolate syrup

2 tablespoons honey



Combine all ingredients in a small bowl. Beat at highest speed until light and fluffy.

Chocolate Graham Cracker House

3 egg whites
1 tsp. cream of tartar
1 lb. powdered sugar 

To make Frosting: Combine egg whites and cream of tartar in a mixing bowl. Beat until a stiff peak forms. Add powdered sugar until mixture is thick and holds its shape. Cover icing with a damp cloth until ready to use.
Empty school milk cartons (or 1/2 pt. carton)
Graham crackers

To construct houses: Prepare graham crackers to fit the 4 sides of the carton and a roof. Use approximately 1/2 cracker for each. You may need to shape them a little….use a serrated knife and saw back and forth to get a clean break. Cut triangles to fit the front and the back of the roof also. Construct the houses by “cementing” graham crackers to the sides of the carton with icing. Allow the sides to dry a little before adding the roof triangles and tops. Once the roof and sides are in place and dried a little, the decorating can begin.

Styrofoam dish or plate
Life Savers
Chocolate chips
Hershey miniatures
Cake decorating sprinkles
Licorice strings
Teddy Grahams
Shredded Wheat or Life cereal
Or any other creative sweets you
might have around

To Decorate: Use the icing to “cement” all the decorations. Place house in a styrofoam plate or shallow pan, allowing for space to create a yard scene. Use an inverted sugar cone to make a pine tree. Make a path with candies and add a few Teddy Grahams out in the yard. Green spearmint leaves make great bushes. Hershey miniatures can serve as a door or window. Stack Life Savers for a chimney; add cotton for a smoke effect or use a chocolate kiss for a chimney. Try making a thatched roof with cereal squares. Try creating different styles of houses, churches or school buildings and make a fun winter village to display at Christmas time. This activity makes a great tradition for the holidays. Invite the neighbors or relatives to share in the fun.

Chocolate Glaze

1 cup Sugar
5 TBsp Butter
1/3 cup Milk 

Heat to boiling, boil 1 minute. Remove from heat and stir in 1 bag ( 6 oz )

Chocolate Glaze

2 tbsp. reduced calorie margarine
2 tbsp. unsweetened cocoa
2 tbsp. water
1/2 tsp. vanilla extract
1 c. sifted powdered sugar 

Melt margarine in a small saucepan. Add cocoa and water; stir until smooth. Cook over low heat until mixture begins to thicken (do not boil). Remove from heat; add vanilla and powdered sugar, and stir until mixture is smooth. Yield: 1/2 cup (77 calories per 1 tablespoon).

Chocolate Fudge Pudding Cake

– 1 box (8 oz.) light creamy deluxe fudge brownie mix
– 1 cup skim milk
– Hot Water 

1. Mix dry brownie mix and milk in a large bowl with electric mixer.
2. Pour into a 9×13 inch pan sprayed with nonstick spray.
3. Pour hot water over mixture and cut through with a knife.
4. Bake uncovered at 350 degrees F. for 25 minutes. Don’t overbake. 

Additional Information
Nutritional Information Per Serving: Calories: 151;
Fat: 6 grams; Carbohydrates: 23 grams;
Protein: 2 grams; Sodium: 109 mg; Cholesterol: 1 mg
Exchanges: 1 Fat; 1-1/2 Starches

Chocolate Fudge

3 cups sugar
1/3 to 2/3 cup cocoa
1/3 tsp salt
1 1/2 cup milk
1/3 cup butter
1 tsp vanilla extract
Cook to softball stage, add butter and vanilla, beat with a wooden spoon until candy loses shine. Pour into buttered pan.

Chocolate Fudge

1 pkg. (8 sqs.) Baker’s semi-sweet chocolate
2/3 c. sweetened condensed milk
1 tsp. vanilla
1/8 tsp. salt
1 c. walnuts, chopped

Microwave chocolate and milk in 1 1/2 quart microwave bowl on High 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and walnuts. Spread in greased 9 x 5 inch loaf pan. Refrigerate until firm, about 2 hours. Cut.

Chocolate Dunk Cookies

1-3/4 Cup all-purpose flour
3/4 tsp. baking soda
1/4 tsp. salt
8 oz. semi-sweet baking chocolate, divided
3/4 Cup Margarine, softened
1/2 Cup brown sugar
1/2 cup Splenda
1 Egg
1 tsp vanilla
1 cup chopped Walnuts 

Preheat oven to 375. Combine flour, soda and salt; set aside. Coarsely chop *5 oz. (5 squares) chocolate; Set aside. Beat margarine, brown sugar and Splenda on medium until light and fluffy. (Remember Splenda takes longer to become fluffy) Add egg and vanilla; mix well. Gradually add dry mixture, beating just until blended. Stir in chopped chocolate and nuts. Drop by heaping Tbls. onto ungreased baking sheet two inches apart. Bake 11 to 12 minutes or until lightly browned. Cool one minute on pan, then remove to wire rack to cool completely. Place remaining 3 oz. chocolate in small bowl: Melt in microwave. Dip one half of each cookie in melted chocolate. Place in single layer on waxed paper. Let stand until chocolate sets. Yield 3 doz. Exchanges 1 starch, 1 fat.