Peanut Butter Chocolate Dessert

I believe this recipe comes from a college roommate of one of my sisters.  It has become another popular family treat for birthdays, etc.  Warning though...this stuff is delicious and RICH.  A little goes a long way.

YIELD: 12 - 16 servings

20 chocolate cream-filled chocolate sandwich cookies, divided
2 tablespoons butter or margarine, melted
1 (8-ounce) package cream cheese, softened
½ cup peanut butter
1½ cups powdered sugar, divided
1 (16-ounce) carton frozen whipped topping, thawed, divided
15 (sometimes we do a few more) miniature peanut butter cups, chopped
1 cup cold milk
1 (3.9-ounce) package instant chocolate fudge pudding mix

Crush 16 cookies; toss with the butter. Press onto the bottom of an ungreased 9-inch square dish. In mixing bowl, beat the cream cheese, peanut butter, and 1 cup powdered sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.  

In another mixing bowl, beat milk, pudding mix and remaining powdered sugar on low speed for 2 minutes. Fold in remaining whipped topping. Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

Chocolate Cheesecake

Cheesecake has become the family favorite for birthdays and my youngest sister whipped this one up for my birthday recently.  This recipe came from my Aunt Linda Acton. Note that we tried using the Demarle at Home Large Round Mold and it worked fabulously!

⅓ cup margarine or butter, melted

1¼ cup chocolate graham cracker crumbs*

¼ cup sugar

3 (8-ounce) packages cream cheese, softened

1 (14-ounce) sweetened condensed milk**

16 ounces semi-sweet chocolate chips, melted

4 eggs

2 teaspoons vanilla

Preheat oven to 325°F. Combine margarine, graham cracker crumbs, and sugar. Pat firmly in bottom of spring form pan. Beat cream cheese until fluffy, add sweetened condensed milk and beat until smooth; add remaining ingredients and mix well. Pour into pan and bake for 65 minutes (cheesecake will not be set in the center). Cool on cooling rack.

*If using regular graham crackers add 3 tablespoons cocoa and increase the sugar to ⅓ cup.

**You can substitute sweetened condensed milk with: ⅔ cup canned milk, 4 tablespoons (¼ cup) margarine, and 1½ cups sugar heated until sugar melts.

Chocolate Chip Cookies

I have half a dozen (or more) recipes for chocolate chip cookies but this is my current favorite. And, funny enough, I got it off the back of a bag of ConAgra Foods Harvest H&R All-Purpose Flour. I usually bake a tray or two and then shape and freeze the rest of the dough for quick cookies another day.

1 cup brown sugar, packed
¾ cup sugar
1 cup butter or margarine
2 eggs
1 teaspoon vanilla extract
2½ cups flour
¾ teaspoon salt
¾ teaspoon baking soda
1 (12-ounce) package chocolate chips
½ cup chopped nuts (optional)

Cream sugars and butter. Blend in eggs and vanilla. Add flour, salt, and baking soda. Stir in chocolate chips and nuts. Drop dough by rounded tablespoonfuls onto baking sheets. Bake at 350°F for 10 – 12 minutes.