Romney's Foolproof Fudge

We went to church with Romney and his sweet family when we lived in Kentucky. In my opinion, Romney's fudge is second to none...AND...it's so easy to make!

Ingredients:

• 2 - 12 oz. bags milk chocolate chips
• 14 oz. can Eagle Brand mild
• 1/4 cup butter (use 3/4 stick when using off-brand chips)
• 6 oz. pecans or walnuts (optional)

Directions:

1. Butter 8"x8" or 9"x9" casserole dish and set aside.
2. Put chips in microwaveable bowl.
3. Pour milk over chips.
4. Lay butter on top.
5. Microwave on medium temperature for 5 minutes.
6. Remove bowl from microwave and mix well with wooden spoon.
7. Return bowl to microwave on medium temperature for 5 more minutes.
8. Remove bowl from microwave and mix well with wooden spoon.
9. Stir in pecans or walnuts. (optional)
10. Pour fudge mixture in buttered casserole and put in refrigerator.
11. Cut into square pieces after completely cooled in refrigerator.

Mama Sherri's Brownies

 Although my grandchildren call these delicious brownies "Mama Sherri's Brownies", the reality is that I got this wonderful recipe from a colleague when I started teaching in the early 1980's. Thanks, Chris Dever! These brownies have been a hit since I started making them.

1. Preheat oven to 300°.
2. Spray 9"x13" pan with Pam.
3. Melt 2 sticks of butter with 8 tablespoons of cocoa in a saucepan.
4. Add the following to the melted butter/cocoa mixture: 2 cups sugar, 1 cup flour, 1 teaspoon vanilla & 4 well-beaten eggs.
5. Pour mix into 9"x13" pan.
6. Bake for 35-45 minutes.
7. Frost with a tub of ready-made frosting.

KETO One-Minute Chocolate Chip Cookie

 Ingredients:

• 1 1/2 TBSP. melted butter
• 3/4 TBSP. heavy whipping cream
• 2 TBSP. Swerve brown sugar replacement
• 1/3 cup super fine almond flour
• 1/8 tsp. baking soda
• Lily's milk chocolate chips

Directions:

1. Mix all ingredients (one at a time).
2. Flatten dough on microwaveable plate with palm of hand.
3. Bake in microwave oven on high for 1 minute.
4. Let baked cookie cool on counter for 5 minutes.
5. Enjoy cookie as is, or add KETO vanilla ice cream.

DELICIOUS!!!!

Keto Chocolate Mousse

 Ingredients:

• 8 oz. Sugar-Free Cool Whip

• 8 oz. Whipped Cream Cheese

• 1 box Sugar-Free Chocolate Pudding

• Lily’s Chocolate Chips (I prefer milk chocolate)

• Optional ~ Sugar-Free Whipped Topping

Directions:

1. Stir Cool Whip and whipped cream cheese until well blended.

2. Stir in chocolate pudding.

3. If whipped topping is used, spray it on top of the mousse.

4. Sprinkle with chocolate chips.

Keto Brownie in a Mug

 Ingredients:

• 1 tbsp. butter 

• 1 egg

• 1/4 cup almond flour

• 1 tbsp. Swerve granular sweetener

• 1 tbsp. cocoa

• 1/2 tsp. baking powder

• 1 tbsp. Lily’s chocolate chips

Directions:

1. Melt the butter in a mug.

2. Stir sweetener in the butter.

3. Add cocoa and stir.

4. Add egg and stir.

5. Add almond flour and stir.

6. Add baking powder and stir.

7. Add cocoa and stir.

8. Cook in a microwave on high for 2 minutes.

Bill and I like to split this brownie for 2.5 net carbs each. Then we add 2/3 cup Carb Smart Breyers Ice Cream each for 4 more net carbs. (6.5 net carbs per serving)

Keto Frosty (0 Net Carbs)

 Ingredients:

• 1 cup heavy cream

• 1/2 tsp. vanilla extract

• 2 tbsp. cocoa powder

• 2 tbsp. Swerve granulated sugar

• Lily’s dark chocolate chips

Directions:

1. Using a hand mixer, mix first 4 ingredients until peaks are formed.

2. Transfer to tupperware with a lid.

3. Place in freezer for a minimum of 2 hours.

4. Serve in a bowl and sprinkle with chocolate chips.

Samoa Brownies

I can't remember where I found this recipe. I wish I could remember, so I could give credit where credit is due. If you like Samoa Girl Scout cookies, you are going TO LOVE this recipe!

Ingredients:

1 brownie mix

3 1/2 cups shredded coconut, toasted
(2) 14 oz. package of caramels, unwrapped
1/2 tsp. salt
4 tbsp. milk
3 oz. semi-sweet chocolate (I use chocolate Almond Bark found in the baking aisle at Walmart.)

Directions:

1. Prepare brownie mix according to box directions and cool.

2. Preheat oven to 300 degrees. To toast coconut, spread shredded coconut in a thin layer on a baking sheet. Bake for about 20 minutes, stirring every 5 minutes to make sure that the coconut browns evenly.

3. In a large, microwaveable bowl, add unwrapped caramels, salt, and milk and cook on high for 3-5 minutes, stirring occasionally (about every 45-60 seconds). Cook until all caramels are melted and smooth.

4. Add coconut and mix together. Spread over cooled brownies.

5. Drizzle chocolate on top

6. Refrigerate 4-5 hours or overnight.

7. Remove at least 1 hour from the fridge before cutting into bars.

8. Store in refrigerator, but remove 20-30 minutes before serving as the caramel will be hard.

Turtle Brownies

These brownies are to die for! Oh, my goodness! They should be cut into small squares because they are soooooooo rich!

Ingredients:

• Brownies ~ ingredients you need for your personal homemade brownies (sorry...I don't share mine because I bake them for rewards at school...don't want my students to have the recipe because Mrs. Canterbury's homemade brownies will no longer be special treats)
• 40 Kraft caramels, unwrapped
• 3/4 cup heavy cream
• 2 cups pecan halves
• 2 oz. semi-sweet chocolate (I use chocolate chips)

Step-by-Step Directions:

1. Toast pecans ~ Bake in 350 degrees oven 8-10 minutes or until lightly brown and fragrant.
2. Bake homemade brownies of your choice in 9x13 baking pan sprayed with Pam.
3. Toward the end of the baking time for the brownies, make the caramel ~ Place unwrapped caramels and 1/2 cup heavy whipping cream in sauce pan. Cook on low heat, stirring frequently, until creamy.
4. Add pecans to smooth, warm caramel.
5. Pour caramel/pecan mixture on top of brownies shortly after the brownies come out of the oven. Spread over entire pan of brownies.
6. Let brownies cool to room temperature; then cover and put in refrigerator for one hour or until brownies are firm.
7. Make ganache ~ Place chocolate chips in heatproof bowl. Heat 1/4 cup heavy whipping cream in small sauce pan on medium heat or in microwave. Bring cream to a boil. Then pour hot cream over chocolate chips, and allow it to stand for 5 minutes. Then whisk chocolate/cream until smooth.
8. Drizzle ganache over cold brownies.
9. Cut into 48 squares. This dessert is rich, rich, rich!
10. Enjoy! This is a little taste of heaven!

Oreo Cupcakes

I found this yummy recipe at

Lemonade Makin' Mama's website

Ingredients for cupcakes:

• yellow box cake mix
• Oreo cookies (regular, not double-sstuffed)

Directions for cupcakes:

1. Line two cupcake tins with paper liners (24).
2. Place a whole Oreo cookie in bottom of each liner.
3. Crush remaining cookies and set aside half of cookie crumbs. (I use a food processor.)
4. Mix yellow box cake mix per package instructions.
5. Stir 1/2 of cookie crumbs in cake batter.
6. Spoon Oreo batter into liners.
7. Bake according to box instructions...will probably have to reduce the baking time because of the cookie in the bottom.

Ingredients for frosting:

• 2 1/4 sticks butter
• 3 1/4 cups + 2 TBSP. powdered sugar
• 1 1/2 TBSP. milk
• 1 tsp. vanilla extract
• remaining crushed Oreos

Directions for frosting:

1. Beat butter and 3/4 cup powdered sugar until pale and fluffy.
2. Gradually add the rest of the powdered sugar.
3. Add milk and vanilla extract.
4. Beat until pale and fluffy.
5. Stir in remaining crushed Oreos.
6. Store at room temperature until ready to use.
7. Pipe frosting on cooled cupcakes and place a mini Oreo on top.

Rolo Pretzel Bites

These Rolo Pretzel Bites are easy and fun to serve during the holidays!

Ingredients:

Bag of mini pretzels (I use the Christmas tree pretzels during the holiday.)
Bag of Rolos, unwrapped
Halved Pecans
M&Ms

Directions:

Preheat oven to 350 degrees. Place pretzels on an ungreased cookie sheet. Place unwrapped Rolos on top of pretzels and bake for 3 minutes. You don't want them too melted. Remove from oven and push pecan half (or M&M) halfway down into the melted Rolo.

Derby Tartlets

This recipe allows your Derby guests to have a taste of the Derby Pie without needing a fork. It makes 36 tartlets.

Ingredients:

36 mini phyllo shells
1/3 cup mini semisweet chocolate chips
1 cup finely chopped pecans
3/4 cup firmly packed brown sugar
1/4 cup bourbon
1 large egg, slightly beaten
1 tablespoon butter, softened
1 1/2 cups whipped cream (or Readi-Whip)
1/2 cup coarsely chopped milk chocolate

Directions:

1. Preheat oven to 350 degrees.
2. Lightly spray a large cookie sheet with Pam.
3. Arrange shells on prepared cookie sheet.
4. Sprinkle mini chocolate chips into shells.
5. In a small bowl, stir together pecans, brown sugar, bourbon, egg, and butter.
6. Spoon evenly into shells.
7. Bake for 20 minutes, or until browned.
8. Transfer to a wire rack to cool completely.
9. Top each tart with whipped cream and sprinkle with chopped chocolate.

Bourbon Balls

This candy is a must for a Kentucky Derby party. Although the recipe calls for 5 tablespoons bourbon, you may add more if you want. This recipe makes 30 balls.

Ingredients:

1/2 cup butter, softened
3 1/2 cups confectioners' sugar
5 tablespoons Kentucky bourbon
18 oz. dipping chocolate (I use semisweet.)

Directions:

1. Cream together butter and sugar.
2. Add bourbon until well blended.
3. If the dough is too soft to form balls, put in refrigerator for 1 hour before forming the balls.
4. Form into 3/4" balls, and place on waxed paper-lined baking sheet.
5. Chill balls in refrigerator overnight.
6. Melt chocolate. (I use a double boiler if using semisweet chips.)
7. Dip balls to coat, letting excess drip off.
8. Return to refrigerator to harden.
9. Store in airtight container in refrigerator until serving time.

German Chocolate Cake Cookies

I enjoy browsing All Recipes. This is where I found these simple and delicious German Chocolate Cake Cookies. I am getting all kinds of ideas for new cookies using this concept. I'm thinking it will be fun to try different cake mixes and different fillings! What a variety of cookie ideas!

I am learning to post the actual recipe of findings at other websites because I clicked on a link from my website tonight and discovered the website was not available. So...here't the actual recipe for Allrecipes German Chocolate Cake Cookies:

Ingredients:
• 1 (18.25 ounce) package German chocolate cake mix
• 2 eggs, beaten
• 2/3 cup shortening
• 1 (16 ounce) container prepared coconut pecan frosting

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, stir together the cake mix, eggs and shortening until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Match up evenly sized cookies and sandwich them with the coconut pecan frosting.

Homemade Reeses Peanut Butter Truffles

Pinterest is the best website for finding all kinds of ideas. This is exactly where I first found this Homemade Reeses Peanut Butter Truffles Recipe. From Pinterest I found the Six Sisters Stuff Blog! They have some wonderful sounding recipes, and I can't wait to try more. This recipe was a big hit with Papa Dukes tonight! I just made a few revisions because I'm too lazy to do things the hard way. So...here's my version:

Ingredients:

2 sticks butter softened
3 3/4 cups powdered sugar (1 lb.)
1 cup peanut butter
1 1/2 cups graham crackers (Here's where I was lazy, but you could crush a sleeve of graham crackers instead.)
1 pkg. chocolate Almond Bark (found at Walmart)

Directions:

1. Mix butter, powdered sugar, peanut butter & graham cracker crumbs until well blended.
2. Roll into 1-inch balls and put on wax paper lined cookie sheets.
3. Put cookie sheets in freezer for 20 minutes.
4. After 20 minutes melt chocolate per package directions. (I melt half at a time.)
5. Dip balls in melted chocolate and return to wax paper lined cookie sheets.
6. Once chocolate is firm, store truffles in refrigerator.
Makes 6 dozen.

Molten Lava Cake

Have you ever enjoy a molten lava cake at a restaurant? I just love the chocolate that oozes out of the cake when I cut into the cake with my fork (or spoon). I came home one evening after eating one of these delicious desserts at a local restaurant and decided I would try to make my own. It was much easier than I anticipated...and yummy!

Ingredients:
dark chocolate cake mix
eggs (however many cake mix box requires~usually 3)
vegetable oil (however much cake mix box requires)
hot fudge (I use Hershey's.)
vanilla icecream
chocolate Magic Shell

Directions:

1. Mix cake mix according to box instructions, and bake in mini bundt pans or large muffin tins on temperature box suggests...for as long as box suggests.
2. Cool mini cakes a few minutes in pans. Then remove mini cakes from pans and finish cooling on wire rack.
3. Make a well in the middle of each mini cake with a serrated knife. (I use a steak knife.)
4. Spoon out well.
5. Warm hot fudge in microwave just long enough so it will pour.
6. Spoon hot fudge into well.
7. Put mini cakes filled with hot fudge in freezer for 2 hours+. (If I am not going to serve them that day, I wrap the mini cakes individually with plastic wrap. These are nice to have for last minute guests.)

When ready to serve:
1. Microwave mini cake on high for 45 seconds.
2. Put one scoop of icecream on top of well.
3. Drizzle Magic Shell chocolate on top.

XXL M&M Chocolate Chip Cookies

This recipe came from www.Picky-Palate.com. It makes about 18 delicious XXL cookies.

Ingredients:
2 sticks softened butter
3/4 cup sugar
1 cup packed light brown sugar
2 extra large eggs
2 Tablespoons pure vanilla
3 3/4 cups all purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon salt
12 oz. bag chocolate chips
1 bag M&Ms (you'll have some leftover)

Directions:
1. Preheat oven to 350 degrees.
2. Beat butter and sugars with mixer until well blended.
3. Beat in eggs and vanilla until well combined.
4. Stir together flour, baking soda and salt in a large bowl.
5. Slowly add flour mixture to wet ingredients.
6. Stir in chocolate chips...but NOT the M&Ms.
7. Scoop 1/4 cup of dough and press into a muffin top pan (or flatten onto parchment lined cookie sheet).
8. Press M&Ms onto pressed cookies.
9. Bake for 12-15 minutes until edges just start to turn golden brown.
10. Let cool for 10 minutes before transferring to a cooling rack.

My Mom's Chocolate Oatmeal Cookies

Ingredients:
2 cups sugar
1 stick butter (or margarine)
1/2 cup milk
1/3 cup cocoa
3 cups quick cooking oatmeal
1 teaspoon vanilla
1/3 cup peanut butter

Directions:
1. Mix sugar, cocoa, milk and butter in sauce pan.
2. Bring to a boil, and boil 1 minute.
3. Remove pan from heat.
4. Add vanilla, peanut butter and oatmeal.
5. Drop by teaspoon onto waxed paper.

Aaron's Favorite Chocolate Chess Pie

Ingredients:
1 small can evaporated milk
1 1/2 cups sugar
3 Tablespoons cocoa
1/2 stick butter (or margarine), melted
2 eggs
1 teaspoon vanilla
unbaked pie shell

Directions:
1. Preheat oven to 350 degrees.
2. Mix all ingredients and pour into unbaked pie shell.
3. Bake for 30-45 minutes.
4. Cool before serving.

Hot Chocolate Mix

Ingredients:
2 lbs. Nestles Quick
8 quart box powdered milk
6 oz. Cremora (1.5 cups)
1/2 lb. powdered sugar (2 cups)

Directions:
1. Mix all ingredients together and store in airtight container.
2. 1/3 cup mix + 2/3 cup hot water = ABSOLUTELY DELICIOUS HOT CHOCOLATE!