Inside Out S'mores
Veda Henderson
What you need:
2 Hostess Ding Dongs
4 Tablespoons marshmallow creme
4 Tablespoons graham cracker crumbs (about 4 small squares)
*Using a serrated knife, carefully slice Ding Dongs in half horizontally, place cream side up. Dollop the center of each cake with marshmallow creme. Sprinkle with graham cracker crumbs.
Makes 4 servings.
Chocolate Chip Cookies
Sara Holdman
1 Cup shortening, butter flavored
1/2 cup sugar
1 cup brown sugar
1 tsp vanilla
2 eggs, well beaten
2 cups, plus 2 Tbls. flour
1 tsp. soda
1 tsp. salt
1 pkg. milk chocolate chips
*Cream together shortening, sugars, and vanilla until light and fluffy. Fold in eggs and beat. Add flour, soda, and salt and beat until smooth. Then add chocolate chips, and mix gently. Bake at 375 degree's for 9 min. Do not over bake.
Brownies
2 cups sugar
4 eggs
2 tsp. vanilla
3/4 cup melted butter
1/3 cup cocoa powder
2 cups flour
9X 13 pan
350* oven bake for 25-39 minutes
Petite Chocolate Cherry Cheescakes
Timpi Williams
24 bite-sized reduced fat double chocolate chip cookies
8 oz reduced fat cream cheese
1/4 cup granulated sugar
1/4 tsp vanilla extract
1 egg
1/4 cup reduced fat sour cream
1/4 cup maraschino cherries (abt. 14 cherries) well drained, finely chopped
2 tbsp. mini semisweet chocolate morsels
Heat oven to 325* Place paper liners in cups of mini muffin pan, place one cookie in each liner.
In a small bowl, mix cream cheese, sugar and vanilla until well blended.
Add egg: mix well. Stir in sour cream.
Drain cherries on paper towels. Finely chop and drain again on paper towels before stirring into batter. Top each cookie with a rounded spoonful of batter, spread evenly.
Sprinkle evenly with chocolate morsels.
Bake 18-20 minutes or until filling is almost set.
Cool completely in pan.
Remove cheesecakes from pan and refrigerate 1 hour or overnight.
Yield: 24 mini cheesecakes
