Death By Chocolate

1-1/4 C. Butter, softened
2 Eggs
1 tsp. Vanilla
2 C. All-Purpose Flour
1 t. Baking Soda
1/2 tsp. Salt
3/4 C. Unsweetened Cocoa Powder
1-1/2 C. sugar
2/3 C. White ChocolateChips
2/3 C. Reeses Peanut Butter Chips

Preheat the oven to 350° F. In a large bowl, cream the butter, eggs and vanilla. Add flour. Sugar, baking soda, salt and cocoa powder. Next add chips. Stir until well mixed. Drop dough by heaping teaspoons onto an ungreased baking sheet, spacing about two inches apart. Bake for eight to 10 minutes, or until lightly browned. Cool for five minutes; then remove to a wire rack. Let cool completely before dipping.

Chocolate Dipping Mixture
2 C. semi-sweet chocolate chips
2-3 tsp shortening
Melt chocolate chips and shortening in heavy small saucepan over low heat or double boiler. May need to add more shortening to make dipping sauce thinner. Dip one side of each cookie in mixture; place on waxed paper. Let stand until chocolate is set, about 30 minutes.

White Drizzle
1-1/2 C. white chocolate chips
1-1/2 tsp shortening

Melt chocolate chips and shortening in heavy small saucepan over low heat or double boiler. May need to add more shortening to make dipping sauce thinner. Quickly spoon into a ziplock bag with the corner snipped off. Drizzle over the cookies. Store between pieces of waxed paper in an airtight container.

Green Grape Salad

Green Grape Salad
4 pounds seedless green, or red grapes (or you can use 1/2 of each)
1 (8 ounce) package cream cheese (softened)
1 (8 ounce) container sour cream
1/3 cup white sugar
1 tsp. vanilla extract
4 ounces chopped pecans, or walnuts
2 level tablespoons brown sugar

Combine all ingrediant together and stir well. Keep refrigerated until it is time to serve.

Frog Eye Salad

This is a super yummy summer treat

Frog Eye Salad
1 box Acini de Pepe pasta (de Cecco brand)
1 can crushed pineapple (drain juice to use for sauce)
2 cans chunk pineapple (drain juice to use for sauce)
2 cans mandarin oranges drained
1 cup sugar
3 T flour
2 eggs beaten
1 tablespoon lemon juice
1-2 cups marshmallows
1 large container Cool Whip

Make sauce of 1 ¾ cups pineapple juice, 1 cup sugar,
2 eggs beaten, 3 Tablespoons flour.
Cook over medium heat, stirring constantly until thickens.
Add 1 tablespoon lemon juice. Cool.

Cook and rinse pasta; allow to cool.
Add sauce
Add pineapple, mandarin oranges and 1-2 cups marshmallows
Add Cool Whip

Garnish with sliced strawberries or raspberries

Eclair Cake

· 1-l lb. box Graham Crackers
· 2 sm. pkgs. Instant French Vanilla Pudding
· 3-1/2 cups milk
· 8 oz. Cool Whip Chocolate Frosting
Butter (use Pam spray) bottom of 9 x 13 baking dish. Line bottom with graham crackers. Mix pudding with milk, then beat at medium speed for 2 minutes. Blend in cool whip. Pour half of pudding mixture over cracker layer.
Layer with more crackers. Pour remaining pudding over, then cover with another layer of crackers.
Refrigerate for 2 hours, then frost with chocolate frosting. Refrigerate 24 hours before serving.

Death By Chocolate Cookies

Death By Chocolate Cookies

2 C. all-purpose flour
1 t. baking soda
1/2 t. salt
3/4 C. unsweetened cocoa powder
1 1/2 C. sugar
1 C. semisweet chocolate chips

1 1/4 C. butter, softened
2 eggs
1 t. vanilla

Preheat the oven to 350° F. In a large bowl, cream the butter, eggs and vanilla. Add the other ingredianets until well-mixed, then chocolate chips. Drop dough by heaping teaspoons onto an ungreased baking sheet, spacing about two inches apart. Bake for eight to 10 minutes, or until lightly browned. Cool for five minutes; then remove to a rack. Store airtight for up to two weeks.

Makes 3 dozen.