Ultimate Chocolate Chip Pudding Cookies

3/4 cup shortening

1 cup firmly packed light brown sugar

1 small package (3.4 oz) instant vanilla pudding mix

1/4 cup milk

1 teaspoon vanilla extract

1 egg

1 1/2 cups all-purpose flour

1 teaspoon salt

3/4 teaspoon baking soda

1 1/2 cups semisweet chocolate chips

Preheat oven to 375F.  Combine shortening, brown sugar, pudding mix, milk, and vanilla in a large bowl.  Beat at medium speed of electric mixer until creamy; about 3 to 5 minutes.  Beat egg into creamed mixture.  Combine flour, salt, and baking soda in small bowl; mix into creamed mixture just until blended.  Stir in chocolate chips.  Drop by rounded tablespoonfuls 3 inches apart onto ungreased cookie sheet.  Bake one baking sheet at a time for 8 to 10 minutes or until edges are light golden brown for chewy cookies or a few minutes longer for crisp cookies.  Cool 2 minutes on baking sheet.  Remove cookies to cooling racks to cool completely.  Makes about 3 dozen cookies.

French Mint Brownies (Killer Brownies)

Louise got this recipe from her friend in church, Nancy Lund.  Her children dubbed them "Killer Brownies" because they are so good.  I think it's one of our favorite desserts that Mom makes.

Prep Time: About 1 1/2 hours to 2 hours including cooling time

BROWNIES
1 cup oil
2 cups sugar
2/3 cup cocoa
4 eggs
2 tsp vanilla
1 1/2 cups flour
1 tsp salt

Mix all ingredients and bake in greased jelly roll pan at 350F for 20 to 25 minutes; cool.

MINT FROSTING
3 Tbsp butter, softened
3 cups powdered sugar
1 tsp mint extract
4 Tbsp milk
A few drops of green food coloring

Mix ingredients until fluffy and spread over cooled brownies.  Refrigerate 20 minutes until crusty.

CHOCOLATE TOPPING
1 1/2 cups Hershey's(R) semi-sweet chocolate chips*
4 1/2 Tbsp butter

Melt chips and butter and spread over mint frosting; cool.

*Use Hershey's - don't substitute - Hershey's turns out best

Notes:
-I didn't have room in my fridge, so we let the brownies sit out after frosting until they got crusty
-Louise doubles the chocolate topping so that the chocolate is thicker and the frosting doesn't show through
-Sometimes we drizzle the chocolate over the frosting in a diagonal pattern.  Just put the chocolate in a sandwich bag and snip off one of the corners.


Substitutions - omit mint extract and green food coloring and add one of the following choices:
-Orange extract and orange food coloring
-Strawberry or chocolate confectioner's sugar instead of regular confectioner's sugar
-1 teaspoon vanilla
-Raspberry extract and red food coloring (or blue!)

Quadruple Chocolate Pound Cake

Another one of my mother-in-law's wonderful recipes.

Prep Time: 15 minutes
Bake Time: 60-70 minutes

Cake:
1 1/2 cups flour
3/4 cup cocoa powder
2 cups sugar
1/2 tsp salt
1/2 tsp baking soda
1 tsp vanilla
1 cup butter, softened
8 oz. sour cream
3 eggs
3 Tbsp chocolate syrup
Small box instant chocolate pudding
1 cup semi-sweet chocolate chips

Grease and dust with cocoa powder a 12-cup (10-inch) Bundt or Tube pan.  Preheat oven to 325F.  Blend all ingredients at low speed of electric mixer.  Beat 3 minutes at medium speed.  Pour into prepared pan. Bake for 60 to 70 minutes, until top of cake springs back when touched lightly in center. Cool cake upright in pan for 15 minutes; remove from pan.  Cool completely.  Glaze or drizzle chocolate glaze over cake.

Chocolate Glaze:
3 Tbsp butter
1 Tbsp corn syrup
3/4 cup semi-sweet chocolate chips
1/4 tsp vanilla

Melt butter, corn syrup, and chocolate chips in microwave for 30 seconds; stir.  Microwave at 15 second intervals stirring after each time until melted.  Stir in vanilla.  Scoop into a plastic bag and cut off the tip of one corner.  Squeeze chocolate to drizzle over cake.


Other options:
Dust top with powdered sugar and serve with cherry pie filling on top of slices
Dust top with a mixture of powdered sugar and cocoa powder
Instead of dusting pan with cocoa powder, dust pan with raw sugar

Homemade Hot Chocolate

Prep Time: 10 minutes
Serves: 8

1/2 to 1 cup sugar
1/2 to 1 cup cocoa powder
8 cups milk (1 1/2 cup non-instant dry milk and 8 cups water)
1/2 cup heavy cream, optional
1 teaspoon vanilla

Mix dry ingredients in 3-quart (or larger) saucepan.  Whisk in milk (or water if using dry milk) and heat over medium heat, stirring often.  Remove from heat when steamy and add heavy cream and vanilla.

Adjust sugar and cocoa powder amounts to your liking, keeping sugar and cocoa powder measurements equal.

Variations:
*Italian: put a few small chunks of sharp provolone cheese in each mug with the hot chocolate (Michael's mom made it this way)
*Extra chocolatey: add a small handful of chocolate chips to your mug of hot chocolate and stir until melted
*Mint: substitute mint extract for vanilla
*Raspberry: add a couple tablespoons raspberry syrup to each mug

Chocolate Muffins

Prep Time: 30 minutes

Another recipe from my wonderful mother-in-law...

1 1/2 c all-purpose flour
1/2 c cocoa powder
3/4 to 1 c sugar
2 1/4 tsp baking powder
1/2 tsp salt
1 egg
1 c milk
1/2 c oil
1 tsp vanilla
1/2 to 3/4 c chocolate chips
1/2 c finely chopped nuts, optional

Mix wet and dry ingredients separately, then mix together just until blended.  Fill greased muffin tins 2/3 to 3/4 full and bake at 400F for 15 to 20 minutes.

Chocolate Buttercream Frosting

Prep Time: 10 minutes

Makes 2 cups frosting

2 2/3 cups confectioners' sugar
Cocoa powder (1/4 cup for light flavor, 1/2 cup for medium flavor, 3/4 cup for dark flavor)
6 Tbsp butter or margarine, softened
4 to 5 Tbsp milk
1 tsp vanilla

In small bowl, combine confectioners' sugar with amount of cocoa for flavor you prefer. Cream butter and 1/2 cup cocoa mixture in small mixer bowl. Add remaining cocoa mixture, milk and vanilla; beat to spreading consistency. For a glossier texture, add 1 Tbsp light corn syrup to the mixture.

This is my go-to chocolate frosting recipe. I got it out of a Hershey's Cookbook. It is really fast and easy and delicious, too!

German Chocolate Brownies

Prep Time: 35 to 45 minutes

Makes: 1 - 13"x9" pan

Brownie mix (for 13"x9" pan)

Ingredients to make brownies

1 cup chocolate chips (I used milk chocolate chips)

1 cup chopped nuts (I used pecans)

1 cup shredded coconut

1 can sweetened condensed milk (NOT evaporated milk)

Make brownies according to package directions. Spread brownies in lightly greased 13"x9" pan. Sprinkle chocolate chips, chopped nuts, and coconut on brownie batter. Drizzle sweetened condensed milk over the top. Bake as per brownie mix instructions until edges and some of the top is golden. Remove from oven and cool slightly before serving.

This started as an experiment. I wanted to make the bar cookies that are sometimes called "Seven Layer Bars" or "Magic Cookie Bars" or "Easiest Cookies in the World". One time I made them with chocolate graham crackers instead of honey grahams and really liked them. So I decided to try using a brownie crust with the "seven-layer" part on top. I made a homemade brownie mix and altered the recipe a bit, but I won't post it since it's in a copyrighted book. I'm sure any brownie mix will work.

I served this at my parents' house and my dad named it. He had two big pieces in about 10 minutes...

Cookies 'n Brownies

My mother-in-law recently gave me a great idea. Make a batch of brownies and a batch of chocolate chip cookies. Pour the brownie batter in the pan and drop cookie dough on top. Bake as directed for the brownies.

Try it with a scoop of ice cream on top. Yum!

If you have refrigerated or frozen cookie dough, it makes it go a lot faster. See my tips for freezing cookie dough in Ultimate Chocolate Chip Cookies. Just put frozen cookie dough balls on top without defrosting.

I did this for FHE last night and it was a hit. I just wish I'd put more scoops of cookie dough on it! (I'll post a picture when I make it again, since I didn't take a picture of it.)

Ultimate Chocolate Chip Cookies

Prep Time: 20 minutes

Bake Time: 8 to 13 minutes per sheet

1 recipe makes: 3 dozen 3-inch cookies

My mom got a Butter Flavor Crisco(R) Cookie Recipe Book when I was a young teenager and I tried the Ultimate Chocolate Chip Cookies recipe and loved it. I have been making them often ever since...

Original recipe:

3/4 cup Butter Flavor Crisco (regular is fine, too)

1 1/4 cups firmly packed brown sugar

2 Tbsp milk

1 Tbsp vanilla

1 egg

1 3/4 cups all-purpose flour

1 tsp salt

3/4 tsp baking soda

1 cup semi-sweet chocolate chips (1 1/2 cups if nuts are omitted)

1 cup large pecan pieces, optional

Doubled:

1 1/2 cups Butter Flavor Crisco (regular is fine, too)

2 1/2 cups firmly packed brown sugar

1/4 cup milk

2 Tbsp vanilla

2 eggs

3 1/2 cups all-purpose flour

2 tsp salt

1 1/2 tsp baking soda

2 cups semi-sweet chocolate chips (3 cups if nuts are omitted)

2 cups large pecan pieces, optional

Tripled:

2 1/4 cups Butter Flavor Crisco (regular is fine, too)

3 3/4 cups firmly packed brown sugar

6 Tbsp milk

3 Tbsp vanilla

3 eggs

5 1/4 cups all-purpose flour

1 Tbsp salt

2 1/4 tsp baking soda

3 cups semi-sweet chocolate chips (4 1/2 cups if nuts are omitted)

3 cups large pecan pieces, optional

1. Heat oven to 375F.

2. Cream shortening, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg.

3. Combine flour, salt, and baking soda in separate bowl. Gradually add to creamed mixture. Stir in chocolate chips and nuts.

4. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3-inches apart on ungreased baking sheet.

5. Bake at 375F for 8 to 10 minutes for chewy cookies (they will look light and moist - DO NOT OVERBAKE), 11 to 13 minutes for crisp cookies. Cool on baking sheet for 2 minutes (they will continue to bake during cooling). Remove to cooling rack.

My hints:

Using cookie scoops makes it go much faster and I end up with even, round cookies.

I like to bake cookies on stone. The cookies turn out more moist and cook more evenly. Occasionally, I forget that I'm baking cookies and remember about 20 minutes later when they start to smell overcooked, but they still aren't burned! When baking on stone, for moist cookies, the first batch takes about 12 minutes, but once the stones are a little warmed, it only takes about 10 minutes. They are ready when they are slightly golden and no longer shiny.

I usually triple the recipe and bake a couple of sheets of cookies, then scoop the rest of the dough onto cookie sheets lined with wax paper and freeze until hard. Then I put the frozen cookie dough balls into freezer bags, remove the air, label them, and put them in the freezer. Then when I want fresh cookies, I put the frozen cookie dough onto a cookie sheet and bake until slightly golden. I usually just use my toaster oven with my toaster oven-size stone pan!

Crisco's Variations:

1. Drizzle

Melt 1 cup semi-sweet or white melting chocolate with 1 tsp Butter Flavor Crisco over VERY low heat or 50% power in microwave. Stir well. If too thick to drizzle, add a little more Butter Flavor Crisco to thin. Drizzle from end of spoon back and forth over cookie. Sprinkle with nuts before chocolate hardens, if desired.

To harden chocolate quickly, place cookies in refrigerator for a few minutes.

2. Chocolate Dipped

Melt 1 cup semi-sweet or white melting chocolate with 1 tsp Butter Flavor Crisco over VERY low heat or 50% power in microwave. Stir well. Spoon into a cup. Dip one end of cooled cookie halfway up in chocolate. Sprinkle with finely chopped nuts before chocolate hardens. Place on wax paper.

To harden chocolate quickly, place cookies in refrigerator for a few minutes.

3. Holiday Dress-Ups

Frost cookies with Creamy Vanilla Frosting. Decorate with red and green candy coated pieces.

Creamy Vanilla Frosting

Combine 1/2 cup Butter Flavor Crisco, 1 pound (4 cups) confectioners sugar, 1/3 cup milk and 1 tsp vanilla in medium bowl at low speed of electric mixer until well blended. Scrape bowl. Beat at high speed for 2 minutes, or until smooth and creamy. Frost cooled cookies.

Chocolate, Banana, and PB Smoothie

Prep Time: 5 minutes
Serves: 2

2 cups milk
2 envelopes chocolate Carnation® Breakfast Essentials
1 banana, quartered
1/3 cup peanut butter
1 cup crushed or cubed ice

Put all ingredients in a blender in order listed. Puree until smooth.

Variations: Add only two of the chocolate, banana, or peanut butter ingredients.

Substitute 2 packages of hot chocolate mix or 1/2 to 3/4 cup chocolate syrup or Nestle® Quik for the Carnation® Breakfast Essentials.

Tip: I like to use mostly frozen fruit and cut back on the ice. It makes for a richer, fruitier smoothie. When bananas are getting the brown speckles, I peel them, put them in a freezer bag, and freeze them, removing as much air as possible. Then they are ready to be used in smoothies or banana bread. Use in 3 months or less.

No-Bake Chocolate Cookies

Prep Time: 20 minutes
Makes: About 4 dozen 2-inch cookies


One of my favorite cookies, but horribly addictive.

Lay out 2 to 3 feet aluminum foil on the counter.

Mix together in a large pot:
4 cups sugar
1/2 cup cocoa powder

Mix in:
1 cup milk

Start heating on high, then add:
2 sticks margarine (do not substitute)

Bring to a rolling boil and boil for 2 full minutes. Remove from heat and add:
1 cup peanut butter, creamy or crunchy
5 cups quick oats (do not substitute)

Quickly drop by teaspoonfuls onto foil. Wait for cookies to completely set up, then remove and store in an airtight container.

One of my favorite ways to eat these are to crumble 2 or 3 cookies in a cup of milk and eat it with a spoon.

This is a cookie that Christian constantly requests.