4 More Chocolate Chip Recipes

Chocolate Chip Sour Cream Cake

½ cup butter or margarine, softened

1 cup sugar

2 eggs

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 (8 oz.) carton sour cream

1 teaspoon vanilla extract

1 (6oz.) pkg. semisweet chocolate morsels

1 cup chopped pecans

¼ cup firmly packed brown sugar

         

          Cream butter; gradually add 1 cup sugar, beating at medium speed until light and fluffy. Add eggs, beating well.

          Combine flour, baking  powder, and soda; stir one-third of dry ingredients into creamed mixture. Stir in half of sour cream. Repeat procedure, ending with flour mixture. Stir in vanilla.

          Combine chocolate morsels, pecans, and brown sugar; set aside. Spoon half of batter into a greased and floured, 10-inch tube pan. Sprinkle half of chocolate mixture. Spoon in remaining batter; top with remaining chocolate mixture. Bake at 350° for 50 minutes or until wooden pick comes out clean. Remove from pan; cool completely.

Giant Chocolate Chip Cookies

1 cup butter or margarine, softened

1 cup firmly packed brown sugar

½ cup sugar

2 eggs

2 ¼ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 ½ cups semisweet chocolate morsels

¾ cup chopped pecans

          Cream butter; gradually add sugar, beating at low speed of an electric mixer until light and fluffy. Add eggs, and beat until well blended.

          Combine flour, soda, and salt. Add to creamed mixture, stirring well. Stir in vanilla, chocolate morsels, and pecans.

          Divide mixture into thirds. Spoon each third onto an ungreased cookie sheet, spreading into and 8½-inch circle. Bake at 375° for 12 to 14 minutes or until lightly browned. Gently remove cookies to wire racks to cool completely.

Chocolate Chip Brownies

¼ cup butter or margarine, softened

¾ cup sugar

¼ cup light corn syrup

2 eggs, beaten

1 teaspoon vanilla extract

2 (1 oz.) squares unsweetened chocolate, melted

1 cup all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ cup semisweet chocolate morsels

½ cup chopped walnuts

          Cream butter; gradually add sugar, beating well at low speed of an electric mixer. Add corn syrup, eggs, and vanilla; beat well. Stir in melted chocolate.

          Combine flour, baking powder, and salt; stir into creamed mixture. Stir in chocolate morsels and walnuts.

          Spread mixture into a lightly greased 9-inch square baking pan. Bake at 350° for 25 to 30 minutes. Cool and cut in 1½-inch squares.

Nutty Chocolate Chip Pie

¼ cup plus 2 tablespoons butter or margarine, softened

1 cup sugar

1 teaspoon vanilla extract

2 eggs

½ cup all-purpose flour

1 (6 oz.) pkg. semisweet chocolate morsels

¾ cup chopped pecans

½ cup flaked coconut

1 unbaked 9-inch pastry shell

          Cream butter, sugar, and vanilla in a medium mixing bowl, beating at low speed of an electric mixer. Add eggs, and beat well. Stir in flour. Gradually stir in chocolate morsels, pecans, and coconut. Pour into pastry shell. Bake at 350° for 35 to 40 minutes.

Happy Cheesecake Day!!

Today is National Cheesecake Day!! I LOVE cheesecake! Here are a couple of cheesecake recipes for you.

Cheese Cake Cupcakes

Bottom:

¾ cups graham cracker crumbs

4 Tbsp. melted butter or margarine

1½ Tbsp. granulated sugar

Filling:

½ lb. cream cheese, softened to room temperature

¼ tsp. vanilla

¼ cup granulated sugar

1 egg

          Mix ingredients for the bottom with a fork and set aside. Using electric mixer, combine filling ingredients and mix until smooth and not lumpy. Press graham cracker mixture into bottom of paper cupcake cups in a muffin pan (recipe makes 10 cupcakes). Fill cups about 2/3 full with filling. Bake at 375° for 10 minutes. Refrigerate until thoroughly cooled. Top with an canned pie filling (cherry, strawberry, peach, blueberry, apple, or pineapple).

2- Step Cheesecake

1 (8 oz.) pkg. cream cheese

1/3 cup sugar

1 (8 oz.) Cool Whip

1 (6oz.) graham cracker crumb crust

1 cup cherry pie filling

          Beat cream cheese and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spoon the mixture into the graham cracker crust. Refrigerate for 3 hours. Top with cherry pie filling before serving. Makes 8 servings.

Peanut Butter Pie, Banana Split Pie, Dirt Cake, and Strawberry Margarita Pie

Peanut Butter Pie

8 oz. cream cheese                         9 oz. cool whip

1 cup powdered sugar                     1 chocolate cookie crumb

½ cup peanut butter                        prepared pie crust

½ cup milk

         

          Whip cream cheese until creamy. Beat in sugar, peanut butter and milk. Slowly fold in cool whip. Mix well, pour into pie shell. Refrigerate 3 hours or until set.

Banana Split Pie

30 large marshmallows            1 cup milk

8 oz. carton cool whip             2 cup crushed pineapple, drained

2-4 bananas, peeled                12 maraschino cherries, cut up

walnuts                                    2 graham cracker crusts

chocolate syrup

          Melt marshmallows in milk on top of double boiler; cool. Add cool whip, pineapple, bananas and cherries. Pour into graham cracker crusts. Sprinkle with walnuts on top and drizzle with chocolate syrup. Refrigerate.

Dirt Cake

15 oz. pkg. Oreo cookies                          3 cups milk

2 (3 oz.) pkg. instant vanilla pudding         8 oz. cream cheese

½ cup powdered sugar                              8oz. carton cool whip

          Crush Oreo cookies, divide into 2 equal parts. Mix pudding and milk together, set aside. In a small bowl, blend cream cheese and powdered sugar together then mix into the pudding. Beat until smooth. Fold in cool whip. Put ½ crushed cookies into buttered 9 x 13” pan. Pour cream filling over crumbs. Top with remaining dirt crumbs. Refrigerate 3 hours or until set.

Strawberry Margarita Pie

1 (8 oz.) pkg. frozen sweetened     
whole strawberries, thawed  

 ½ tsp. freshly grated orange peel
 4 oz. frozen whipped topping, thawed

1 (8oz.) pkg. cream cheese, cubed  
1 (10 inch) graham cracker crumb pie crust,

 chilled
1½ tbsp. lime juice                              
 2 tsp. tequila

          In blender or food processor, combine strawberries, cream cheese, lime juice, tequila, and orange peel. Blend or process until combined. Pour mixture into medium bowl; fold in whipped cream. Gently pour into pie crust. Freeze until firm. Let stand at room temperature 5 minutes before serving.