Chocolate Fondue

3/4 cup heavy whipping cream, reserve 1/4 cup to thin if fondue begins to thicken
4 bittersweet chocolate bars chopped, 3 1/2 ounces each
1/4 cup finely chopped hazelnuts or almonds, optional

Suggested Dippables, choose 3 or 4 selections of the following:
Hazelnut or almond biscotti
Salted pretzel sticks
Cubed pound cake
Sliced bananas
Strawberries
Sectioned navel oranges
Ripe fresh diced pineapple

Directions
Heat 1/2 cup cream in a heavy non-reactive saucepot over medium heat until cream comes to a low boil. Remove the pan from the heat and add chocolate. Let the chocolate stand in hot cream 3 to 5 minutes to soften, then whisk chocolate together with the cream. Stir in the chopped nuts (optional) and transfer the fondue to a fondue pot or set the mixing bowl on a rack above a small lit candle. If fondue becomes too thick, stir in reserved cream, 1 tablespoon at a time, to desired consistency. Arrange your favorite dippables in piles on a platter along side chocolate fondue with fondue forks, bamboo skewers or seafood forks, as utensils, for dipping.

Chocolate "Almond" Pecan Pie Bars

This rich and delicious bar recipe was submitted by Rachelle Kunkel!

Crust
1/2 c. unsalted butter, room temp.
2 T unsalted butter, melted
1/4 c packed brown sugar
1 1/4 c flour
1/2 t salt

Combine all ingredients, mix until it forms small pea size balls. Press into a 13x9 pan. Bake at 375 degrees for 25-30 minutes. Cool for 10 minutes.

Filling
3 eggs
3/4 c light corn syrup
1/2 c sugar
2 c semi-sweet chocolate chips
2 c chopped pecans (I substituted almonds)

Stir together all ingredients. Pour over crust. Bake at 350 degrees for 25-30 minutes.

Oatmeal Fudge Bars

This "sweet treat" was submitted by Alexa Madsen.

1 c. shortening
2 c. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. salt
4 c. oats
1 tsp. baking soda
1 ½ c. flour
1 c. nuts (optional)

Mix above ingredients together and press all but 2 cups into greased 13x9 pan.

1 large package of chocolate chips
1 c. sweetened condensed milk
2 tsp. vanilla
2 TB butter
½ tsp. salt

Melt above ingredients together and pour over oatmeal mixture. Sprinkle remainder 2 cups of oatmeal mixture on top. Bake at 350 degrees for 20 minutes (or a little less.)

Fudgy Bon-Bons

This "sweet treat" was submitted by Lindsay Terrill.

1 (12 oz) pkg. (2 cups) Semi-sweet chocolate chips
1/4 cup butter or margarine
1 (14 oz) can sweetened condensed milk (I used fat-free)
2 cups all-purpose flour
1/2 cup finely chopped nuts, if desired
1 teaspoon vanilla
60 hershey kisses (unwrapped)
2 oz. white choc. chips, or baking bar or white candy coating
1 tsp shortening or oil

Heat oven to 350 F. In a medium saucepan, combine chocolate chips and butter; cook and stir over very low heat until chips are melted and smooth. Add sweetened condensed milk; mix well.
In a medium bowl, combine flour, nuts, chocolate mixture and vanilla; mix well. Shape 1 tablespoon dough (use measuring spoon) around each candy, covering completely. Roll into a ball. Place 1 inch apart on ungreased cookie sheets.
Bake at 350 F for 6 to 8 minutes. DO NOT OVERBAKE. Cookies will be soft and shiny but will become firm as they cool. Remove from cookie sheets; cool.
In small saucepan, combine white chocolate and shortening; cook and stir over low heat until melted and smooth. Drizzle over cookies. Store in tightly covered container.

Triple Layer Cookie Bars

This "sweet treat" was submitted by Katie Jensen.

1 1/4 cups AP flour
2/3 cup sugar
1/3 cup baking cocoa
1/4 cup packed brown sugar
1 tsp. baking powder
1/4 tsp. salt
1/2 cup cold butter
2 eggs

Topping:
1 pkg. (7 ounces) flaked coconut
1 can (14 ounces) sweetened condensed milk
2 cups (12 ounces) semisweet chocolate chips
1/2 cup creamy peanut butter

1. In a large mixing bowl, combine the first 6 ingredients. Cut in butter until crumbly. Beat in eggs. Spread in a greased 9x13 baking pan.
2. Bake at 350 degrees for 8 minutes. Sprinkle coconut over crust; drizzle with milk. Bake 20-25 minutes longer or until lightly browned.
3. (I do this step when there is about 5 minutes left of baking time) In a microwave, melt chocolate chips and peanut butter; stir until blended and smooth. Spread over brownies. Cool on wire rack. When the bars are completely cooled, cut them into bars.

Note: It's easier to cut them into bars if the pan has been in the fridge for about 30-45 minutes. You may also need to wipe your knife between cuttings.

Yields 2-3 dozen

Kyra's Goober Rocky Road

This "sweet treat" was submitted by Kyra Harmon.

1 (12oz) package of milk chocolate chips
2 Tbls of butter or margarine
1 (14oz) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)
2 cups Trail mix (the original recipe calls for only dry roasted peanuts), i didnt have any so i used trail mix, i like it that way with the M&Ms and all the other goodies!
1 (10 1/2oz) package of mini marshmallows

1. Line 13x9 baking pan with wax paper. In heavy sauce pan over low heat, melt chips, butter and milk; remove from heat.
2. In large bowl, combine trail mix with Marshmellows; stir in chocolate mixture. Spread in prepared pan.
3. Chill 2 hours or until firm
4. Remove candy from pan; peel off paper and cut into squares. Store loosely covered at room temp.

Meltaway Cookies

This "sweet treat" was submitted by Missy Aldridge.

2 sticks butter
3/4 cup cornstarch
1/3 cup powdered sugar
1 cup flour

Beat butter; add cornstarch, flour and powdered sugar and beat until creamy. Drop from teaspoons on ungreased cookie sheet. (Make very small cookies). Bake at 350 for 12 minutes. Using a decorating bag and tip (#21 Star Tip), place a dollop of frosting on top. (These will look better if you roll the dough into balls.)

Cream Cheese Frosting
8 ounces Cream Cheese, softened
1 stick Butter or Margarine, softened
1 box Powdered Sugar (4 cups)
1 teaspoon vanilla

To make the frosting thick enough to use a decorating tip, extra powdered sugar will need to be added (amount of powdered sugar will be almost doubled.) Half this recipe is enough for 2 recipes of the Meltaway Cookies.

Chocolate-Pumpkin Brownies

This "sweet treat" was submitted by Rachelle Kunkell.

Fun fall treat...

PUMPKIN BATTER:
1 Tbs unsalted butter, softened
3 ounces cream cheese, softened
½ cup granulated sugar
1 large egg
1/3 cup canned pumpkin puree
1 tsp pure vanilla extract
½ tsp ground cinnamon
½ tsp ground ginger
1 Tbs all-purpose flour

CHOCOLATE BATTER:
5½ ounces best-quality semisweet- chocolate, finely chopped
1¼ sticks (5 ounces) unsalted butter, cut into 1-inch pieces
4 large eggs, at room temperature
1½ cups granulated sugar
1 tsp pure vanilla extract
¼ tsp salt
1 1/3 cups all-purpose flour

Preheat oven to 350°F. Lightly butter 13x9-inch baking dish. Prepare pumpkin batter: In a small bowl, using an electric mixer, beat butter with cream cheese until smooth. Beat in sugar, scraping bowl occasionally. Bet in egg, then add pumpkin puree, vanilla, cinnamon and ginger. Stir in flour. Prepare chocolate batter: Combine semisweet chocolate and butter in a medium bowl. Set bowl over saucepan with 1-inch of simmering water and stir occasionally until melted. Remove from heat. In a separate bowl, combine eggs with sugar, vanilla and salt. Beat at low speed until light and fluffy- about 4 minutes. Using a large rubber spatula, fold in melted chocolate. Sift flour over the batter and fold it in just until combined. Spread chocolate batter evenly in prepared pan. Using a Tablespoon, drop dollops of the pumpkin batter all over the top. Using the back of a butter knife, swirl the pumpkin batter slightly into the chocolate. Bake for 30-40 minutes (starting checking on brownies at 30 minutes to see if they're done- a toothpick inserted into center should come out clean). Let brownies cool completely before cutting.

Yield: 24 brownies

Cooking Tip: *Let eggs sit on counter for 30 minutes to achieve "room temperature" eggs.

Cherry Pineapple Dump Cake

1 can (16 oz.) crushed pineapple
1 can (20 oz.) cherry pie filling
1 pkg. yellow cake mix
1/2 to 2/3 c. chopped nuts(optional)
1/2 c. butter

Grease a 9 x 13 inch pan. Dump in the pineapple and juice, spreading evenly. Pour cherry pie filling over the pineapple, spreading evenly. Add dry cake mix evenly over the fruit. Add nuts, then slice butter and lay all over the top. Do not mix. Bake in a 350 degree oven 1 hour.

Crockpot Chocolate Mud Cake

This delicious recipe is from the kitchen of Lindsay Terrill...

Crockpot Chocolate Mud Cake

1 cup all-purpose flour
2 teaspoons baking powder
6 tablespoons butter
2 ounces semisweet chocolate (or 1/3 cup chocolate chips)
1 cup sugar (2/3 cup & 1/3 cup, added separately)
3 tablespoons plus 1/3 cup Dutch-processed cocoa
1 tablespoon vanilla extract
1/4 teaspoon salt
1/3 cup milk
1 egg yolk
1/3 cup brown sugar
11/2 cups hot water
Whipped cream or ice cream

1. Coat the inside of a 2 1/2- to 5-quart slow cooker with cooking spray. (Note: the cake's cooking time and final appearance will vary depending on your crock's size.)

2. Whisk together the flour and baking powder in a medium bowl and set aside. In a large bowl, melt the butter and chocolate in the microwave or over a pan of simmering water and mix well.

3. Whisk in the 2/3 cup of sugar, 3 tablespoons of cocoa, vanilla extract, salt, milk, and egg yolk. Add the flour mixture and stir until thoroughly mixed.

4. Pour the batter into the slow cooker and spread it evenly. In a medium bowl, whisk together the remaining sugar, cocoa, and hot water until the sugar is dissolved.

5. Pour the mixture over the batter in the slow cooker. Cover and cook on high for 1 to 2 hours, depending on the size of the crock pot.

6. Even when done, the cake will be very moist and floating on a layer of molten chocolate, but you'll know it's ready when nearly all of the cake is set and the edges begin to pull away from the sides of the pot. (As you check, try not to let the condensed steam from the lid drip onto the cake.)

7. When it's done, turn off the power and remove the lid. Let it cool for 25 minutes, then serve it in bowls topped with whipped cream or ice cream. Makes 6 to 8 servings.