Chocolate Chip Cheese Ball

 I have a problem with the internet. It has websites on it. The websites have recipes on them. I have a printer. I like food. Do you see the problem?? Good. I'm glad you commiserate with me about how expensive ink is! I found this particular recipe on Taste of Home's awful page. I can't say that I built it, or even remotely imagined it. Only that it tastes extremely good, and I can give you the link for the recipe. I might get arrested for plagiarizing or something otherwise. Haha!

 Chocolate Chip Cheese Ball

Enjoy!! :D

Chocolate Toffee Delight

 This here recipe is all mom's fault. SHE was trying to make dad a birthday cake and screwed it up. Don't be like her. I had her chop it into 1" chunks and threw it in a bag to save for this Trifle that I suddenly envisioned. I sorta thought I knew kinda what I was doing, so I didn't look up a recipe for a trifle. I just more or less built one of my own. 

 I was informed by one person that I can use the Bible Study goers as Guinea pigs anytime I want to, so I'm guessing this must have tasted ok. I WAS Planning on putting a layer of the toffee bits in the middle layer there, where you see white stuff in between black stuff, but I didn't remember that part until the top layer of cake was on. Don't be like me either. You can be yourself if you want to tho. It's probably more fun anyhow!

1 (9x13 size) pan of brownies*, cut into 1" cubes
1 (6 oz.) box Cook N' Serve Chocolate Fudge pudding, prepared according to the instructions
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz.) tub cool whip
1/4 C. powdered sugar
1/2 tsp. vanilla
Toffee bits or a crushed Heath bar or Skor bar
Mini chocolate chips

 *I'm telling you to use brownies, 'cause normal chocolate cake ain't gonna hold up right when it's layered like this. I don't think. But then you already knew that I don't think, so never mind.

 Step 1. Bake, cool & cube your brownies.
 Step 2. Prepare your pudding.
 Step 3. Beat the cream cheese until smooth. Add the cool whip, vanilla & powdered sugar. Beat until smooth & creamy. SOMEONE had snuck LITE cool whip into my freezer. DON'T be like them!! It defeats the purpose of this dessert.
 Step 4. Layer half the cake in a trifle bowl. Top with half the chocolate pudding and half the cream cheese mixture. Sprinkle with toffee bits. (You could even sprinkle on some mini chocolate chips if you felt led to do so...) Repeat layers. Top with mini chocolate chips and more toffee bits for garnish. Refrigerate until serving.

Nutty Chocolate Toffee Stuff

 

  As usual, this is a combination of two recipes, with my own idea of How Things Work thrown in for good measure... :D I hope you enjoy it as much as I do/did/am. And please. Don't yell at me like mom does when it happens to sit in front of your face while it gets broken into  *bite sized pieces* ;)

  I just used semi-sweet chips 'cause that's all I found when I raided the cupboards, but just think -if you like dark chocolate- what this would taste like with Ghirardelli chips in it. See, I was looking for them in my freezer to use in this recipe, but I apparently have a large mouse *ahem* (remind me to set a trap tomorrow) in my house and there was none to be found. You could also use whatever kind of chocolate chips you like best. And you can switch the nuts around to your hearts content. Be creative like me and then blog about it! LOL!

1  1/2 C. chocolate chips

1/4 C. raw almonds, roughly chopped

1/4 C. pecans, roughly chopped

1/4 C. walnuts, roughly chopped

1 lb. butter

2 C. sugar

1/3 C. water

1 tsp. salt

1 tsp. vanilla

Butter a 15X10 jelly roll pan. Line with parchment or waxed paper and buter the paper. Sprinkle with the chocolate chips & nuts, set aside.

Combine butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, until candy thermometer registers 298 degrees.
Remove from heat and stir in vanilla until well combined. Pour over the chips & nuts, spread evenly. Let set until cool, break into pieces, run to your room and hide them in your sock drawer so you can enjoy it all by yourself in peace.

A Pie So Good That Reece Can't Eat It

In the actual world this pie is probably called Chocolate Cream Cheese Satin Pie but I like my name better. It has more of a ring to it don't you think?

Please pardon my nausea for these many many moons. I couldn't stand thinking about writing about food on here so I haven't posted anything at all. Hence the large pile of recipes and magazines next to my computer. *sigh*

Here's your recipe. And trust me. Cut it in the smallest pieces you can or you'll die of sugar overload. Unless you're like me and my kids, in which case you'd have to eat 3 small pieces in order to satisfy everyone, but there is no documentation on this theory. And as usual... No recipe escapes unscathed when I gaze upon it... so with no further ado... Please wipe up your drool. I'm done talking now.

I think.

Crust:
1  1/2 C. Oreo cookie crumbs
5 T. butter, melted

Filling:
11 oz. semisweet chocolate, chopped
1 (8oz.) pkg. cream cheese, softened
1/2 C. powdered sugar, divided
2 C. whipping cream
2 t. vanilla

Garnish:
2 T. grated semisweet chocolate -about 1 oz.

  Heat the oven to 325 degrees. Combine all the crust ingredients and press on to the bottom and up the sides of a 9" pie pan. *The easiest way to crush your cookies is stick them in the food processor until they are all crummy.* Bake for 8 minutes and cool on a wire rack.
  Melt the chopped chocolate in a heat proof bowl over a pan of simmering water. Or just use a double boiler. *Do Not let the object containing the chocolate to touch the water!!* Stir often until the chocolate is melted and smooth.
  Beat the cream cheese and 1/4 C. of the powdered sugar until smooth. Beat in the melted chocolate until blended.
  Beat the cream, remaining powdered sugar and the vanilla until firm but NOT stiff peaks form. Fold half the whipped cream into the chocolate mixture until blended and spread into the crust. Spread the remaining whipped cream over the filling. Sprinkle with the grated chocolate. Refrigerate for at least 4 hours before serving. Cover and store in the fridge.