Chocolate Peanut Butter Frosting

¼ cup butter

3 Tablespoons cocoa

1/3 cup peanut butter

3 cups powdered sugar

1 teaspoon vanilla

Melt butter and cocoa in microwave. Be careful not to burn. Stir together melted butter and cocoa, then add 1/3 cup peanut butter to butter and cocoa mixture. In a separate bowl, measure out 3 cups powdered sugar and 1 teaspoon vanilla. Add the butter, cocoa and peanut butter into the powdered sugar and vanilla mixture. Mix with beaters. Add milk to desired spreading on cake. You can add more powdered sugar if you accidentally put too much milk.

Pumpkin Chocolate Chip Cookies

1 cup butter or margarine

¾ cup packed brown sugar

¾ cup sugar

1 egg

1 Tablespoon vanilla

1 cup pumpkin

1 cup quick oats

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 ½ chocolate chips

Cream butter and sugars, beat in egg and vanilla, add pumpkin and then flour, oats, cinnamon and soda. Add chips. Drop by spoon or small scoop on baking sheet. Bake at 350^o 12- 13 minutes.

Note: Triple recipe will use full can of pumpkin and yield 15 dozen.

Snickers Cake

1lb caramels, unwrapped

1 cube margarine or butter

½ cup milk

1 chocolate cake mix

1 cup milk chocolate chips

½ cup chopped nuts

Melt together caramels, butter and milk. Mix chocolate cake mix as directed and bake ½ of the batter for 15 minutes at 350^o in a 9x13 pan. Remove from oven and sprinkle with chocolate chips and nuts. Pour melted caramel over chips and add remainder of the cake mix and bake 20-25 minutes at 350^o.

Fudge Filled Squares

Crust

1 cup butter

1 ½ cup packed brown sugar

1 egg

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

2 ½ cups quick oats

          Press 2/3 mixture into greased 9x13 pan. Press tightly.

Filling

1 pkg chocolate chips

¼ cup sweetened condensed milk

1 teaspoon vanilla

1 cup chopped nuts (optional)

          Melt chocolate chips in microwave, add sweetened condensed milk, vanilla and nuts. Spread on base, take the other 1/3 of base mixture and drop on top. Bake at 325^o for 15-20 minutes or till lightly brown.

Chocolate Trifle

1 chocolate cake mix

2 boxes of instant chocolate pudding

2 Cool Whips

2 Butterfingers

Make the chocolate cake according to directions on the box. Make instant chocolate pudding according to directions on the box. Once cake has cooled and pudding has set, you are ready to start layering. Take ½ of the chocolate cake and put it in the bottom of a bowl. Layer on top of that ½ of the chocolate pudding. Layer on top of that 1 of the Cool Whips. Layer on top of that a crushed Butterfinger. Repeat layers. Makes about 12 servings.

E'Clair Dessert

Crust:
1 cube butter
1 cup water
1 cup flour
4 eggs
Melt butter and add to water; bring to a boil. Add flour. Cool for 5 minutes. Add eggs, one at a time, beating well between each egg. Bake on a greased cookie sheet for 20 minutes at 400 degrees. *Note to self: if doubling the recipe, use 2 cookie sheets :D
Filling:
1 8 oz package cream cheese
2 small packages instant vanilla pudding
3 cups milk
Cool Whip
Chocolate topping
Cream the cream cheese. Add pudding and milk and beat until thickened. Spread pudding over cooled pastry crust, then spread a layer of cool whip on top. Drizzle with chocolate topping.

Sooooooo yummy! My younger brother-in-law made it with my supervision. We doubled the recipe, because it did not sound like it would be enough, and put it into 1 cookie sheet...lesson learned. Follow the recipe when it comes to quantity, lol. It was ok, though. It didn't overflow, just looked like an ocean, haha. I definitely recommend it!

 Half of what was left disappeared by the time I put it away for the night.

Definitely a success!