Ingredients:
CHOCOLATE CRUST (recipe follows)
3 packages (8 oz. each) cream cheese, softened
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
3 eggs
2 teaspoons vanilla extract
4 sections (1/2 oz. each) Unsweetened Chocolate Premium Baking Bar, melted

Directions:
1. Prepare CHOCOLATE CRUST. Heat oven to 300°F.

2. Beat cream cheese in large bowl until fluffy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and vanilla; mix well.

3. Pour half of batter evenly over prepared crust. Stir melted chocolate into remaining batter; drop by spoonfuls over vanilla batter. With metal spatula or knife, swirl gently through batter to marble.

4. Bake 45 to 50 minutes or until set. Cool in pan on wire rack. Refrigerate several hours until chilled. Cut into bars. Cover; store leftover bars in refrigerator. 24 to 36 bars.

CHOCOLATE CRUST: Stir together 2 cups vanilla wafer crumbs (about 60 wafers), 1/3 cup HERSHEY’S Cocoa and 1/2 cup powdered sugar in medium bowl. Stir in 1/2 cup (1 stick) melted butter or margarine until well blended. Press mixture firmly on bottom of 13×9x2-inch baking pan.

Ingredients:
1 cup (2 sticks) butter or margarine, softened
2 cups sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
3/4 cup Cocoa
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12-oz. pkg.) White Chips

Directions:
1. Heat oven to 350°F.

2. Beat butter and sugar in large bowl until creamy. Add eggs and vanilla; beat until light and fluffy. Stir together flour, cocoa, baking soda and salt; gradually beat into butter mixture. Stir in white chips. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 9 minutes. (Do not overbake; cookies will be soft. They will puff while baking; flatten upon cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 4-1/2 dozen cookies.

Ingredients:
1 pkg. (6 squares) Premium White Baking Chocolate
1/4 cup (1/2 stick) butter or margarine
3/4 cup sugar
2 eggs
1 cup flour
1/2 tsp. Baking Powder
1/2 tsp. salt
1 cup toasted Chopped Pecans

Directions:
1. Preheat oven to 350°F. Line 8-inch square pan with foil, with ends of foil extending over sides of pan. Grease foil; set aside. Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs. Add flour, baking powder and salt; mix well. Stir in nuts.

2. Spread into prepared pan.

3. Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Lift out of pan onto cutting board. Carefully remove brownie from foil. Cut into 16 squares to serve.

Ingredients:
1 package Supreme brownie mix (with chocolate syrup pouch)
1/3 cup water
1/3 cup vegetable oil
2 or 3 eggs
1 1/2 cups whipping (heavy) cream
1 1/2 cups miniature marshmallows
1/2 cup chopped maraschino cherries, well drained
1 ounce unsweetened or semisweet baking chocolate, melted and cooled, or 2 to 3 tablespoons chocolate topping, if desired

Directions:
1. Heat oven to 350ºF. Prepare and bake brownie mix as directed on package, using water, oil and eggs, in 13×9-inch rectangular pan. Cool completely.

2. In chilled medium bowl, beat whipping cream with electric mixer on high speed until stiff. Gently stir in marshmallows and cherries. Spread evenly over brownies. Drizzle chocolate over top. Swirl chocolate through whipped cream mixture with knife if desired.

3. Cover and refrigerate about 1 hour or until chilled. For servings, cut into 4 rows by 4 rows. Cover and refrigerate any remaining dessert.

Ingredients:
16 Chips Ahoy Chocolate Chip Cookies, divided
2 squares Semi-Sweet Baking Chocolate, chopped
2 tsp. Flake Coconut
16 Miniature Marshmallows

Directions:
1. Preheat oven to 350°F. Place 8 of the cookies, flat sides up, on foil-covered baking sheet. Top evenly with chocolate, coconut and marshmallows.

2. Bake 4 min. Cover each with second cookie, flat side down, to make sandwich. Continue baking 2 to 4 min. or until cookies are warmed and chocolate and marshmallows are melted.

3. Serve warm. Or, cover and refrigerate 5 to 10 min. or until filling is set.

I will be doing my holiday baking shopping within the next few days. I have started my extremely long list and will be making a trip to Walmart to get the needed items to begin this year’s holiday baking. Which means when I start the actual baking process I will have to chase out two big rats (one who goes by the name of Raven and the other who calls himself Mike) who sneak in and start stealing the cookies! That’s why I keep my big wooden spoon (which I nicked named the terminator) on my side at all time.

Ingredients:
1 stick butter, softened
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
1 cup chopped macadamia nuts
1/2 cup candied cherries
1 1/2 cups white chocolate chunks

Directions:
1. Preheat oven to 375 degrees F.

2. In a medium bowl, with electric mixer, cream butter and sugars together until light and fluffy. Add eggs and vanilla and beat until just combined. Set aside.

3. Sift together flour, soda, and salt. Add milk to the butter mixture and then add the flour mixture. Mix until just combined. Batter should be stiff.

4. In another bowl, combine nuts, cherries, and white chocolate. Then add to batter, stirring only to blend. Drop by heaping tablespoons onto a greased cookie sheet, 2 inches apart. Bake for approximately 11 to 13 minutes. Cool on wire rack.

I made these cookies for my sister in law’s wedding and I made extra for my family to try. And they loved them! My Aunt Lois has been trying to get me to make some more for her. She even after to buy all the ingredients if I would make them for her. I think this is what I am going to bake her for Christmas.

Ingredients:
36 Hershey’s Kisses
1/2 cup (1 stick) butter or margarine, softened
1 cup sugar
1 egg
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1/3 cup Cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk
1 can (16 oz.) vanilla frosting (I use cream cheese frosting)

Directions:
1. Heat oven to 375°F. Remove wrappers from chocolate pieces.

2. Beat butter, sugar, egg and vanilla in large bowl until well blended. Add flour, cocoa, baking soda and salt alternately with milk, beating until well blended. Cover; refrigerate dough about 1 hour or until firm enough to handle. Shape dough into 1-inch balls; place on ungreased cookie sheet.

3. Bake 8 to 10 minutes or until set. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Spread frosting onto cookies, leaving about 1/2-inch around outer edge unfrosted; place chocolate piece in center of each cookie. About 3 dozen cookies.

I love these cookies! And I usually bake a ton of them during the holiday season. One thing that I do, do differently is I take the cookies out of the over after about 5 minutes then I press the hershey kisses in the center of each cookie and then place them back in the over for the remaining 4 to 5 minutes. I think it taste so much better that way!

Ingredients:
48 Hershey’s Kisses
1/2 cup shortening
3/4 cup Creamy Peanut Butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
Granulated sugar

Directions:
1. Remove wrappers from hershey kisses.

2. Heat oven to 375°F. Beat shortening and peanut butter in large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.

3. Shape dough into 48 balls (about 1-inch each). Roll in granulated sugar; place on ungreased cookie sheet.

4. Bake 8 to 10 minutes or until lightly browned. Cool 3 to 4 minutes. Press kisses into center of each cookie; cookie will crack around edges. Remove cookies from sheet to wire rack. Cool completely. 48 cookies.

Family members and friends who are *uh hum* lucky enough to receive a Christmas goodies basket from me as a gift will see these yummy treats sticking out of it, along with other various mouth watering items that are yet to be decided.

Ingredients:
3/4 cups (1-1/2 sticks) unsalted butter, softened
1 cup confectioners’ sugar
1 egg
1/2 tsp. vanilla extract
2 cups all-purpose flour
2/3 cup seedless raspberry jam (or any other type of seedless jam you want)

Directions:
1. Heat oven to 350 degrees F.

2. Combine butter and sugar in the bowl of an electric mixer. Cream using the paddle attachment until light and fluffy. Add egg and vanilla, scraping the bowl as needed. Add the flour and mix just until incorporated (dough will be soft).

3. Roll 2 teaspoons of dough between your hands into a 1-inch ball. Repeat, spacing 2 inches apart on an ungreased baking sheet. With a floured thumb, make an indentation in the center of each. Fill each indentation with 1/2 teaspoon raspberry or apricot jam.

4. Bake at 350 degrees F about 10 to 12 minutes or until lightly golden brown around bottoms. Remove to a wire rack to cool.

Saw this recipe on Food Network. So glad that the cable company decided to add the food network channel to our service! They did that a few years back and I have been loving it ever since!

Ingredients for Brownie Batter:
4 ounces fine-quality bittersweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
1 stick (1/2 cup) unsalted butter
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
3/4 teaspoons salt
3/4 cup all-purpose flour

Ingredients for Cheesecake Topping:
8 ounces cream cheese, softened
2/3 cup sugar
2 teaspoons fresh lemon juice
1 large egg
1/2 teaspoon vanilla
1/4 teaspoon salt
2 tablespoons all-purpose flour

1 1/2 cups raspberries
1 tablespoon sugar

Confectioners’ sugar, for sprinkling
Brownies (if desired)

Directions:
Preheat oven to 350 degrees, and butter and flour a 13 by 9-inch baking pan. Make brownie batter: In a metal bowl set over a pan of barely simmering water melt chocolate with butter stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan. Make cheesecake topping: In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter. Scatter raspberries over topping and sprinkle with sugar. Bake brownies in middle of oven for 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight. Cut brownies into bars and sprinkle with confectioners’ sugar.