Best Brownies

 From the kitchen of Jean McGee

1 cup butter
4 sq chocolate or 12 Tbsp cocoa
1 1/2 cups + 2 Tbsp flour
1/2 tsp baking powder
1 tsp salt
4 eggs, beaten
2 cups sugar
1 tsp vanilla
1 cup chopped nuts

Melt butter and chocolate or cocoa together. Sift flour, baking powder, and salt together. Mix all ingredients together. (Do not use electric mixer.) Bake exactly 30 minutes in a greased and floured pan at 350 degrees.

Frosting:
6 Tbsp cocoa
5 Tbsp butter
5 Tbsp milk
pinch of salt
1/2 tsp vanilla
2 cups powdered sugar

Melt butter and cocoa together. Add remaining ingredients and spread over cooled brownies.

Chocolate, Chocolate Chip Zucchini Cake

1/2 cup butter
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 tsp vanilla
1/2 cup sour milk
2 1/2 cups sifted flour
4 Tblsp cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 cups shredded zucchini

Pour batter into a 9x13 cake pan. Sprinkle top with chocolate chips and nuts liberally. Bake at 325 for 40 minutes.

German Chocolate Bars

1/2 cup softened butter 

1 pkg. Betty Crocker SuperMoist German chocolate cake mix
1 tub (1 lb.) Betty Crocker Rich & Creamy coconut pecan frosting
1 (6 oz.) bag semisweet chocolate chips
1/4 c. milk

Heat oven to 350 degrees. Lightly spray bottom and sides of 13x9-inch pan with cooking spray. In medium bowl, cut butter into cake mix, using pastry blender until crumbly. Press half of the mixture (2 1/2 cups) in bottom of pan; reserve remaining cake mixture. Bake 10 minutes.

Carefully spread frosting over baked layer; sprinkle evenly with chocolate chips. Stir milk into reserved cake mixture. Drop by teaspoonfuls onto chocolate chips.

Bake 25 to 30 minutes or until cake portion is slightly dry to the touch. Cool completely, about 1 hour. Cover and refrigerate about 2 hours or until firm. Cut into 8 rows by 6 rows. Store covered in refrigerator. Yields 48 bars.

Someone made these for my last book club meeting. They were super yummy!

Super Simple Hot Fudge Sauce

Melt in a microwave safe bowl for 1 minute:

1 C. semi-sweet chocolate chips

1 cube (1/2 C. ) butter

Stir and melt for another 30 seconds if needed.

Add 1- 14 oz. can sweetened condensed

milk and 1/8 C. milk and stir until blended.

Heat through.

This is the best hot fudge sauce I have ever made. Next time you buy some good vanilla ice cream, just make this to go with it! Super delicious!

Chocolate Chip Cookies

Cream together:

1 1/2 cups shortening

1 1/2 cups sugar

3/4 cup brown sugar

Add:

3 well beaten eggs

Add:

3 cups + 6 Tblsp flour

1 1/2 tsp soda

1 1/2 tso salt

Add:

3/4 tsp hot water

1 1/2 tsp vanilla

Add:

1 pkg chocolate chips

1 1/2 cups nuts

coconut (optional)

Bake 350 - 375 for 8 - 10 minutes

Makes about 6 dozen

CHOCOLATE CAKE POPS

1. Bake a plain Chocolate Cake and let it cool.
2. Break it into pieces into a large bowl.
3. Add Chocolate frosting (about half a container) and mix until it it’s the consistency of Play Dough.
4. Use an ice cream scoop to get a portion of dough and put it on a cookie sheet covered with waxed paper.
5. Put them in the freezer until solid and firm.
6. Use a double broiler and melt Chocolate flavored Baker’s Chocolate (about 2 Boxes).
7. Use a toothpick or two spoons to roll each pop in the melted chocolate.
8. Let the excess chocolate drip off and place it on a plate covered with waxed paper and decorate with sprinkles or nuts and marshmallows.
9. Once a few are decorated (enough to fill a plate) put them in the freezer to harden (about 5-10 mins). Repeat until all cake pops are hard.
10. Store in refrigerator until ready to serve.

White Chocolate Bundt Cake

1 Box Yellow Cake Mix
1 Small box White Chocolate Pudding
1/2 C. Sugar
3/4 C. Water
3/4 C. Vegetable Oil
1 t. Vanilla
4 Eggs
1 C. White Chocolate Chips
1 C. Sour Cream

Mix all ingredients together in large mixing bowl. Spray bundt pan with LOTS of Pam. Heat oven to 350, bake for 45 mins. Use the rest of the white chocolate chips to smother top of cake with. To melt choc. chips, heat in microwave in 15 sec. intervals stirring in between. Once melted drizzle over cake. ENJOY!!

Love,

Megs

Julie's Fudge

4 1/2 cups sugar
1 can evaporated milk
1/2 lb. real butter (2 cubes)
2 bags milk chocolate chips
1 T vanilla
2 cups chopped pecans (optional)
Buttered 7x11 pan

Boil sugar and evaporated milk for 7 minutes. Stir constantly. Remove from heat. Add butter, chips, and vanilla. Beat for 3 minutes. Add pecans. Pour into pan. Refrigerate. (I prefer to drop the fudge by spoon fulls onto waxed paper. It looks very pretty.)

Our family loves this recipe. Let me know if any of you try it. I know that the holidays are over, so just tuck this one away for next year.

Cherry Chocolate Popcorn

Ingredients:

1 bag Microwave popcorn, unflavored

In a sauce pan over medium heat:
½ cup Butter
½ cup Sugar
1 small Cherry jello
1 Tbl. Corn syrup
3 Tbl. Water

Directions:
Bring to a boil, boil for about 4 minutes. Pour on popcorn and mix well. Spread on cookie sheet and bake at 250° for 20 minutes. Melt semi-sweet chips and drizzle over the top.

Chocolate Bundt Cake

1 chocolate cake mix
1 small pkg. instant chocolate pudding
1/2 cup sugar
3/4 cup vegetabl oil
3/4 cup water
4 eggs
1 cup sour cream

DIRECTIONS

Mix all ingredients together in large bowl. Grease your bundt cake pan. Bake @ 350 for about 1 hour. (I usually take it out after 50-55 minutes). After it cools, drizzle with chocolate icing or dust with powdered sugar. Very moist and delicious!