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.

Cranberry Margarita

1 can cranberry or cran-raspberry juice-frozen concentrate
Tequila ( to taste-strength)
Triple sec ( 1 shot- or less)
2 tbs sugar
Ice (fill blender)

Mix all ingredients together in blender. Add tequila to suit your taste and strength of drink.

Makes 1 blender full. I like to wet the rim of the glasses and dust with the red sugar crystals

Red Rooster

· 1 1/2 quarts cranberry juice cocktail
· One 6-ounce can frozen orange juice concentrate defrosted
· 2 cups vodka
Combine all of the ingredients in a large plastic container. Freeze for several hours. It will not freeze solid, but rather achieve the consistency of a slushy. Scoop into punch cups or wine glasses and serve.

Cake Balls

These are highly addictive. The combinations of cake mix, icing and coatings are endless.
1 (18.25 ounce) package cake mix (your choice)
1 (16 ounce) container prepared frosting (again, your choice)

Make cake according to directions. Once cake has cooled, break it into small pieces and add a container of frosting. Mix well. Form the mixture into balls using a cookie scooper, mellon baller or your hands.

Once balls are formed, place in refrigerator toto chill. Then you can roll in powdered sugar, cocoa powder, nuts or dip in chocolate coating.

Pumpkin Gooey Butter Cake

I made this to serve at Bunco. It is definitely Gooey...

Pumpkin Gooey Butter Cakes

1 (18 1/4-ounce) package yellow cake mix

1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Marinated cheese

This is a party favorite and sure to get requests for the recipe.

Marinated Cheese

1/2 cup olive oil
1/2 cup white wine vinegar
1 (2 ounce) bottle diced pimento, drained
3 tablespoons chopped fresh parsley
3 tablespoons minced green onions
3 cloves garlic, minced
1 teaspoon sugar
3/4 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 (8 ounce) package Cheddar cheese
1 (8 ounce) package cream cheese, cold


DIRECTIONS
In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.

Green Grape Salad

This is so easy and so yummy!
Green Grape Salad
4 pounds seedless green, or red grapes (or you can use half 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

Wash and dry grapes. In a large bowl, mix together the cream cheese, sour cream, sugar and vanilla. Fold in grapes, mixing until evenly distributed. Sprinkle with brown sugar and pecans, mix thoroughly and refrigerate until serving at least 15 minutes and preferably 3 hours