1. Yoo-Hoo Chocolate Drink Recipes

1/2 cup Nestle chocolate powder
1 1/2 cups nonfat dry milk powder
3 cups water

Mix all contents in a blender for 30 seconds. Refrigerate until cool. Makes 2 drinks.

2. Chocolate-Cinnamon Quesadillas

2 tablespoons semisweet chocolate, grated or chopped (about 3/4 ounce)
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
2 medium flour tortillas, plain or whole wheat
1 teaspoon powdered sugar

Description

Sprinkle 1 tablespoon of chocolate, 1/2 tablespoon of sugar, and 1/4 teaspoon of cinnamon over half of each tortilla. Fold tortillas in half to cover ingredients.

Set quesadillas in a dry skillet and cook over medium heat until speckled with brown spots on both sides, about 2 minutes per side. Sprinkle each with 1/2 teaspoon of powdered sugar; serve. Yields 1 quesadilla per serving. Serves 2. - POINTS per serving: 3

3. Chocolate Bunny Bread (ABM)

2/3 cup milk (70 to 80 degrees F)
1 egg
2 tablespoons butter or margarine, cut up
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1/3 cup granulated sugar
3 tablespoons cocoa powder
1 tablespoon bread machine yeast
1/4 cup milk chocolate or peanut butter chips

Description

Add all ingredients except chocolate chips to the bread machine pan. A process on dough cycle. When complete, remove dough to a floured surface. Divide dough in half.

BODY: Knead chocolate chips into one piece of the dough; form into a ball. Place on greased baking sheet; flatten to 5-inch round.

HEAD: For 1/3 of remaining dough into a ball. Flatten slightly; attach to the body by pinching together.

NOSE: Pinch off a 1/2-inch ball from remaining dough; place on the head. Divide remaining dough into 6 pieces.

ARMS: Roll 2 pieces into balls and attach to each side of the body.

FEET: Shape 2 pieces into 2-inch ropes.

EARS: Shape the remaining 2 pieces into 4-inch ropes and arrange above the head, tucking ends under the head. Cover; let rise in warm place.

Bake in a 350 degree F oven for 35 to 40 minutes or until done, tenting with foil after 15 minutes to prevent over-browning. Remove from pan; cool on wire rack. Decorate as desired.

4. Chocolate Coca-Cola Cake

1 cup Coca-Cola
3 tablespoons cocoa
1 cup butter, softened
2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups miniature marshmallows
1/2 cup buttermilk
2 eggs

Description

Preheat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan. Mix together Coca-Cola, cocoa, and butter. Pour Coca-Cola mixture over dry ingredients, stirring to blend. Add buttermilk and eggs. Blend well. Add marshmallows. (This batter is thin and marshmallows will float.) Pour in prepared pan. Bake for 40 minutes or until done. Let cool, then frost.

Frosting

1/2 cup butter
3 tablespoon cocoa
6 tablespoons Coca-Cola
1 box confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped nuts

Bring butter, cocoa, and Coca-Cola to boiling, then pour over sugar. Add vanilla extract and nuts. Spread over cake while hot.

5. White Chocolate Dipped Strawberries

This is very elegant and delicious!

1 quart fresh strawberries
1/2 pound fine-quality white chocolate

Select perfect firm but ripe berries. Wash, drain and leave green hull on berries. Be sure berries are dry before dipping into chocolate. Prepare white fine quality chocolate, by placing it in a glass measuring cup. Set cup in warm water in an electric skillet. White chocolate melts very quickly. Do not overheat. Holding by stem end, very quickly dip each berry about halfway into the chocolate. Place on a plate, chill immediately.

To serve: Fasten berries to a 12-inch foil-covered cone with wooden picks. Start with the largest berries at the bottom with chocolate tips pointing down. Fill in gaps with tiny pink ribbons.

6. Chocolate Fudge Shakes

2 cups ice-cold skim milk
1 package Jell-o Chocolate Fudge Instant Pudding & Pie Filling,
fat-free, sugar-free, reduced-calorie
2 cups crushed ice

Pour milk into a blender container. Add remaining ingredients and cover. Blend at high speed for 15 seconds or until smooth. The mixture thickens as it stands. Thin with additional milk, if desired. Makes: 4 portions - 1 WW point per portion

7. Chocolate Log Cabin Rolls

This fudge recipe was published in Hershey's 1934 Cookbook.

1 cup firmly packed light brown sugar
3/4 cup granulated sugar
1/2 cup maple syrup
1 cup light cream
2 tablespoons butter
Pinch of salt
1 1/2 ounces unsweetened chocolate, broken into small pieces
1 egg white, lightly beaten
1 cup pecans, broken into pieces

Description

In a heavy 3-quart saucepan, combine sugars, maple syrup, cream, butter, salt and chocolate. Stirring constantly, bring the mixture to the boiling point over low heat. Cover the pan and cook the mixture for 5 minutes. Remove the lid, clip a candy thermometer to the side of the saucepan and continue to cook the mixture, stirring occasionally, until it forms a soft ball in cold water (236 degrees F).

Remove the pan from the heat and allow the contents to cool to about 110 degrees F, or until the bottom of the pan feels lukewarm. Beat the fudge vigorously until it begins to lose its gloss and will hold its shape. Turn it out onto a buttered work surface. Keeping your hands well-buttered, knead the fudge until it can be shaped into 2 (9-inch) rolls.

Brush the rolls with the beaten egg white and roll them in the broken nuts, pressing the nuts into the roll to make them adhere. Enclose the rolls in plastic wrap or wax paper, and chill them.To serve, cut each roll of fudge into about 18 slices.

8. Chile Chocolate Drops

Source: Chile Head Mailing List - Posted by Elsa Altshool

4 tablespoons butter
1 box powdered sugar
Up to 3 tablespoons evaporated milk
3 tablespoons unsweetened cocoa
4 tablespoons powdered habaneros
1/2 cup chopped pecans or walnuts
Extra powdered chile

Description

In a mixer or processor bowl, combine the butter, sugar, and 2 tablespoons of milk. Beat until blended. Add the cocoa and chile. Beat again to blend thoroughly.If the dough is firm enough, remove it from the bowl and knead more powdered sugar into the dough. If still wet, divide the dough into two parts. Into half of the dough, stir the chopped nuts.

Drop the candies onto a nonstick baking pan, making small mounds. Leave the second half of the mixture open to dry further. The second half of the dough can be rolled into balls 3/4-inch in diameter. Roll each ball in more powdered chile. Put on a baking sheet and let rest at least 1 hour before serving.

9. White Chocolate Walnut Brownie

1 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/2 cup chopped walnuts
1/3 cup butter or margarine
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Description

Preheat oven to 350 degrees F. Sift flour, add baking powder, baking soda, and salt. Sift again. Add chopped nuts. Mix well and set aside. Melt butter. Add brown sugar and mix well. Add egg and vanilla extract. Blend well. Add flour mixture, a little at a time, mixing well. Stir in white chocolate chips.

Spread in a 9-inch square pan. Bake for 20 to 25 minutes or until wooden pick inserted in center comes out clean or with slightly fudgy-looking crumbs. Serve with ice cream and Maple Butter Sauce.

Maple Butter Sauce

3/4 cup maple syrup
1/2 cup butter
3/4 cup brown sugar
1/2 cup walnuts, chopped (optional)

Combine syrup and butter, cook over low heat until butter is melted. Stir in brown sugar until dissolved. Add walnuts, if desired.

10. Chocolate-Raspberry Almond Spritz

Makes: 2 1/2 dozen

1/2 cup blanched whole almonds
3/4 cup granulated sugar
2 1/4 cups all-purpose flour
1 cup softened butter
1 1/2 teaspoons almond extract
1/4 teaspoon salt
1 egg
1/4 cup plus 2 tablespoons heavy whipping cream
6 ounces semi-sweet chocolate
3 tablespoons seedless raspberry jam

Description

Heat oven to 350 degrees F. In food processor with knife blade attached, blend almonds with sugar, pulsing processor on and off until almonds are finely ground. (Or, in the blender, grind almonds with sugar in batches.) At low speed, beat the almond mixture, flour, butter, almond extract, salt, and egg just until blended, scraping bowl occasionally with a rubber spatula.

Spoon dough into a large decorating bag with a large star tube (about 3/4-inch diameter). Pipe dough into teardrop shapes (about 2 x 1 1/2 inches), 1 inch apart, onto an ungreased cookie sheet. Bake cookies 12-14 minutes until lightly browned around edges.

Allow cookies to cool slightly on cookie sheets. Remove to racks to cool completely. When cookies are cool, prepare Chocolate-Raspberry Filling. Spread about 1 rounded teaspoon filling onto the flat side of half of the cookies. Top with remaining cookies, flat-side down, to make filled cookies.

In a saucepan over low heat, heat cream to boiling. Meanwhile, finely chop chocolate and place in a small bowl with 3 tablespoons of jam. Pour hot cream over chocolate mixture; let stand 1 minute. Stir the chocolate mixture until smooth. Refrigerate until the chocolate mixture is firm enough to spread, about 15-18 minutes. If the mixture becomes too firm, let stand at room temperature until slightly softened.

11. White Chocolate Cranberry Bark

1 1/2 cups white chocolate chips
1/2 cup blanched whole almonds, toasted
1/2 cup sweetened dried cranberries

Line cookie sheet with foil. In a small saucepan, melt chocolate chips over low heat, stirring constantly until smooth.

Stir in almonds and cranberries, Pour onto foil-lined cookie sheets, spread to 1/4 inch thickness. Refrigerate for 30 minutes or until firm. Break bark into pieces. Store in a covered container in the refrigerator.

12. Chocolate Passion Bowl

3 cups cold milk
2 (4 serving size) Jell-O chocolate flavor instant
pudding & pie filling
1 (8 ounces) container Cool Whip French Vanilla
whipped topping, divided
1 baked 9-inch square brownie layer, cut into
1-inch cubes (about 5 1/2 cups)
1 pint (2 cups) raspberries

Description

Pour milk into a large bowl. Add dry pudding mixes. Beat with a wire whisk for 2 minutes or until well blended. Gently stir in 1 cup of whipped topping. Place half of the brownie cubes into a 2-quart serving bowl; top with half of the pudding mixture, half of the raspberries, and half of the remaining whipped topping. Repeat all layers. Refrigerate for at least one hour. Makes 16 (2/3 cup) servings.

NOTE: French Vanilla Cool Whip is available in Fall and Winter.