• 1/2 cup butter, softened
• 1 cup white sugar
• 2 eggs, beaten
• 1 cup sour cream
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 1/2 cups all-purpose flour
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips

Directions
reheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pan.

In a small bowl, mix flour, baking powder, baking soda and chocolate chips. Set aside.

In a large bowl, cream butter and sugar until light. Add eggs and mix thoroughly. Add sour cream and mix well. Add flour mixture and mix thoroughly.

Pour batter into 9 inch pan and bake at 350 F (175 C) for 30 minutes or until golden brown and springy on the top.

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

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.

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 Tbsp 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

2 1/2 Tbsp finely ground hazelnuts
6 Tbsp sugar

6 Tbsp 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

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

Chocolate Glaze
1/2 cup semisweet chocolate chips
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.

Notes
Makes about 16 servings

Spoon 1 level Tbsp 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

Ingredients

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

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.

Notes
Makes 2-5 servings
Prep Time: 7 minutes