6 whole Eggs
1 stick margarine — melted
4 cups sugar
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4 Tablespoon flour
1/2 cup cocoa

1 Tablespoon vanilla
1 medium can coconut
3/4 cup chopped nuts
1 large can evaporated milk

Directions

Mix all filling ingredients together and pour equal amounts in unbaked pie shells. Bake at 325 for 50 minutes. — Makes 4 pies To Freeze: Cool. Wrap well in aluminum foil. To Serve: Thaw and enjoy.

Makes 4 pies

Ingredients

ice

2 ounces chocolate-flavored liqueur (Godiva)

2 ounces cherry wine (Kijafa)
2 fluid ounces vodka
1/2 ounce chocolate syrup
chocolate covered cherries, for garnish

Directions

Fill a cocktail shaker with ice.

Add the chocolate, cherry liqueur and vodka to the shaker.

Shake very very briskly to mix and well chill.

Strain into a chilled martini glass that you drizzled the chocolate syrup into.

Garnish with Chocolate covered Cherries.

Ingredients

4 cups milk
2/3 cup instant chocolate drink mix
5 chocolate mint candy canes, crushed
1-1/2 cups heavy whipping cream

1/4 cup confectioners’ sugar
1/2 teaspoon vanilla extract

Directions

In a large saucepan, combine the milk and drink mix. Cook and stir over medium heat until heated through. Remove from the heat. Set aside 1 tablespoon crushed candy canes for garnish. Stir remaining candy canes into cocoa; keep warm.

In a small mixing bowl, beat cream until it begins to thicken. Add confectioners’ sugar and vanilla; beat until stiff peaks form. Ladle cocoa into mugs. Top with whipped cream; sprinkle with reserved crushed candy canes.

Makes 4 servings

Ingredients

1 3/4 cups all-purpose flour

2 1/2 tablespoon finely ground hazelnuts
6 tablespoon sugar

6 tablespoon unsalted butter coarsely chopped
1/4 teaspoon salt
12 ounces bittersweet chocolate chopped

1 1/4 cups heavy cream plus extra for whipping, optional
1 teaspoon vanilla extract
1 pint Raspberries for garnish, optional

Directions

Preheat oven to 350. Combine salt, nuts, sugar and flour. Cut in butter with knives or your fingers until you achieve a sandy texture (alternately, do this in a food processor).

Press into the bottom and sides of a 9-inch removable-bottom tart pan. Bake 20 minutes or until golden brown. Remove and allow to cool completely.

Put chocolate in a bowl large enough to accomodate the rest of the ingredients. Bring cream to a boil, then pour over chocolate. Stir until completely combined, then add vanilla.

Pour mixture into the tart shell. Allow to set at room temperature for about 2 hours. Serve garnished with whipped cream and/or raspberries.

Makes 12 servings

Ingredients

1 cup butter or margarine, softened
2 cups granulated sugar
2 eggs
2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1 cup sour cream
1/2 tsp vanilla extract

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Topping
1 cup chopped pecans
2 tbsp granulated sugar
1 tsp ground cinnamon

Chocolate Glaze
1/2 cup semisweet chocolate chips

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1/2 cup butter or margarine

Direction

Preheat the over to 350F.  For cake, cream the butter and sugar in a large pan bowl until fluffy.  Add eggs, beating until smooth.  In a medium bowl, combine flour, baking powder, and salt.  Gradually add dry ingredients to creamed mixture, blending well.  Gently fold in sour cream and vanilla.

Topping

Combine pecans, sugar, and cinnamon in a small bowl

Chocolate Glaze
Melt chocolate chips and butter in a small saucepan over low heat, stirring until smooth.  Sprinkle 2 tbsp topping in bottom of a greased and floured 9 inch tube pan.  Spoon half of the cake batter into the pan.

Sprinkle 4 tbsp topping over batter and drizzle half of glaze over the topping. Spoon remaining batter into the pan and sprinkle with remaining topping.  Reserve the remaining glaze.

Bake 1 to 1 1/2 hours or until a toothpick inserted into the center of the cake comes out clean.  Cool in the pan.

Transfer to a serving plate.  Reheat remaining glaze and drizzle over cake.

Makes about 16 servings

Directions

Spray a cookie sheet with nonstick spray; set pan aside.

In a small saucepan combine brown sugar, corn syrup, and margarine. Cook and stir over medium heat until mixture boils. Remove from heat. Stir in flour and walnuts; beat until smooth.

Spoon 1 level tablespoon batter for each cookie, about 6 inches apart onto prepared cookie sheet. (Place 2 cookies on each sheet.)

Bake in a 375 degree F oven for 6 to 8 minutes or until cookies are set. Let cookies cool 1 to 2 minutes on baking sheet. (Cookies should be set but still flexible.) Remove carefully and drape cookies over inverted 6-ounce custard cups to cool. (If cookies are too firm to remove from baking sheets, place baking sheet back into oven for 15 to 20 seconds to soften.) Cool cookies completely. Let cookie sheet cool and spray with nonstick spray before baking 2 more cookies.

To serve, place scoops of ice milk or frozen yogurt in each cookie cup and top with Chocolate Dessert Sauce. Garnish with a cherry, if desired. Makes 8 servings.

Makes 8 servings
Prep Time: 30 minutes
Cook Time: 6 minutes

• 2 1/2 cup(s) milk
• 12 ounce(s) bittersweet chocolate, finely chopped
• 4 cup(s) eggnog
• 1 teaspoon(s) vanilla extract
• 1/4 cup(s) coffee liqueur (optional)
• Whipped cream
• Cinnamon or peppermint sticks, for garnish (optional)

Directions

In medium saucepan, bring milk and chocolate just to a simmer; remove from heat. Let stand 2 minutes. Whisk chocolate until melted and smooth.

Stir in eggnog. Gently heat over low heat until very warm. Stir in vanilla and coffee liqueur, if using. Pour into mugs. Top with whipped cream and cinnamon sticks, if desired.

Makes 8 servings
Prep Time: 10 minutes

Cook Time: 10 min

This is a romantic way to share dessert with your LOVED ONES. You can decorate the top of a decadent chocolate cake with them. Hey! You don’t like strawberries or Grand Marnier Use any fruit or liquor you like. You can skip the liquor all together if you want! NOT ME!!!!

Ingredients

20 fresh clean dry strawberries
1 lb semisweet chocolate
2 tablespoons butter
2 tablespoons cream
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2 tablespoons grand marnier

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Directions

In a Microwave glass bowl melt butter and chocolate 1-2 minutes.

Add cream and Grand Marnier stirring to blend.

Dip strawberries into chocolate and place on wax paper till hardened.

Makes 2-5 servings
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Prep Time: 7 minutes