Chocolate Chip Fondue

From Megan Rowley

• 1 3/4 cups chocolate chips
• 1/3 cup + 2 TBSP light cream

Heat ingredients in metal bowl over simmering water. Stir constantly (do not let boil) until creamy. Transfer to a fondue pot.

Jan's Fabulous Chocolate Chip Cookies

From Anna Anawalt

2 cubes butter
3/4 cup brown sugar
1/2 cup white sugar
1 egg
2 tsp. vanilla (real vanilla if possible)
2 1/4 cups white flour
1 tsp. baking soda

Start with butter at room temperature (I just microwave for a few seconds. Try to avoid it melting though.). Beat butter and sugar together; add egg and vanilla. Mix soda and flour together; add to wet ingredients. Beat together, then use your hands to mix (shouldn't be a sticky dough). Add chocolate chips, macadamia nuts, Reeses chips, or whatever you want (between 1/2 to 3/4 package). Cook medium-sized balls at 375F for about 10 minutes, or until barely cooked. They will cook a bit longer on the cookie sheet. The secret to making these delicious is how long you cook them and the flavor of the vanilla. Of course the butter and sugar help too!

Death by Chocolate Cake with Chocolate Frosting

From Sarah Houghton

• 3/4 cup baking cocoa


• 1/4 cup butter


• 1/2 cup water


• 1 cup butter


• 2 cups sugar


• 4 eggs, separated


• 1 tsp. vanilla


• 1 cup hot chocolate (ready to drink)


• 2 cups flour


• 1 tsp. baking soda


• 1/2 tsp. salt

Melt first three ingredients in a saucepan and set aside. Cream butter and sugar in a large bowl. Add egg yolks, vanilla, and hot chocolate; mix until smooth. Add cocoa mixture, flour and soda. Beat egg whites and salt to stiff peaks. Fold in. Pour into three greased and floured round cake pans. Bake at 350 for 30 minutes. Frost with chocolate frosting.



Chocolate Frosting

1/3 cup milk

1/2 cup butter

1/4 cup baking cocoa

3 1/2 cups powdered sugar

Heat milk, butter, and cocoa in a saucepan until it just boils. Beat in powdered sugar. Continue to add powdered sugar until frosting is of desired consistency.

Oreo Truffles

From Pam Odd

1 package Oreo cookies, finely crushed
8 oz. cream cheese (I use fat-free)
chocolate bark (dark, milk, or white)--chocolate chips will also work

Cream Oreos with cream cheese. Chill until mixture is firm enough to roll into balls without making a huge mess :). Roll into bite-size balls. Chill again until balls are firm enough to dip in melted chocolate without making a huge mess. Melt chocolate bark. Dip Oreo balls in chocolate. Chill on waxed or parchment paper until chocolate is set. Store in a cool place.

Orange Jello Salad

From Kristen Fellows

1 large box orange jello
4 boxes tapioca pudding mix
6 cups water
1 large container whipped topping
mandarin oranges, drained

Boil water and add jello and puddings. Chill until partially set. Add whipped topping and oranges. Chill.

Strawberry-Orange Chicken Pasta Salad

From Kristen Fellows (Schwans)

2 cups cooked and chilled penne pasta
2 cups cooked and diced chicken (hot or cold)
1/4 cup green onion, sliced
1 can mandarin oranges, drained
1 cup sliced strawberries
2 cups salad greens

Toss all ingredients together. Pour poppy seed dressing on top to taste. (I use Kraft Creamy Poppyseed.)

Apple-Cinnamon Fruit Slaw

From Sarah Houghton

3 cups shredded cabbage
1 cup chopped apple
1 cup seedless red grapes, halved
1/3 cup vanilla yogurt
2 tsp. milk
1/8 tsp. ground cinnamon
shelled sunflower seeds (optional)

Combine cabbage, apple, and grapes in a large mixing bowl.
For dressing, stir together yogurt, milk, and cinnamon in a small mixing bowl. Pour mixture over cabbage. Toss lightly to coat. Cover and chill for 2-6 hours. If desired, sprinkle with sunflower seeds just before serving.
Makes 4-6 servings.