Mel's Kitchen Puppy Chow

2 c semisweet chocolate chips
1 1/4 c peanut butter
6 T salted butter
1 t vanilla
10 1/2 to 11 cups rice or corn chex (12 oz box) 
2 1/2 c powdered sugar
2 T cocoa powder

Combine chocolate chips, peanut butter, and butter and melt together. Stir in the vanilla. 

Place the cereal in a very large bowl, and pour the chocolate mixture over it. Let the cereal rest for 5-10 minutes, ging from wet and shiny to sticky. 

Whisk together the powdered sugar and cocoa. Put cereal mixture in a large paper bag, sprinkling the sugar mixture on top. Shake shake shake! 

 Scotcharoos
a la Salt and Baker

1 c light corn syrup
1 c sugar
1 c creamy peanut butter
5- 5 1/2 c Rice Krispy cereal

Topping: 
1 c butterscotch chips
1 c chocolate chips

In medium saucepan over medium low heat, stir the Karo syrup and sugar until it is no longer grainy. Do not let this mixture come to a boil. Once the mixture is hot, almost boiling, remove it from the heat and stir in peanut butter. Pour the hot mixture over the cereal, in a separate bowl. 

Transfer the mixture to a greased 9x13 baking dish and spread into an even layer. 

In a medium bowl, melt the butterscotch and chocolate chips. Pour the melted mixture over the cereal mixture. Let set- I use the fridge. 

 Chocolate Banana Bread

1 c flour

1/2 c cocoa

1 t baking soda

1/2 t salt

1/2 c butter, melted

3/4 c brown sugar

3 large bananas

2 eggs

1/2 c sour cream 

1 t vanilla

1 c chocolate chips

1/4 c mini chocolate chips

Sift dry ingredients. Mix butter and sugar into a paste. Add bananas, then eggs one at a time, then sour cream and vanilla. Mix in dry ingredients. Fold in chocolate chips. 

Bake at 350 in bread pan (9x5) for 50-60 minutes. 

Peanut Butter Bars

3 T butter
1 c peanut butter
1/2 c Graham crackers
Less than 1 c powdered sugar

1 c chocolate chips
1/2 t coconut oil or butter

Brown butter until frothy and it smells nutty. Turn off the heat, and add peanut butter. Fold in crackers and sugar. Press into an 8x8 pan.

Melt chocolate and oil together. Pour over mixture. Refrigerate 1 hour.

Grand Floridian Chocolate Chip Cookies
Disney website

2 1\2 c flour
1 t baking soda
1\2 t salt
10 T butter (1 1\4 sticks)
1 c packed brown sugar
3\4 c powdered sugar
2 eggs
2 t vanilla
12 ounces semisweet chocolate chips

Preheat oven to 330°
Sift flour, salt and baking soda in large bowl and set aside.
Combine butter and sugars and cream until fluffy.
With mixer running, add eggs one at a time, then add vanilla. Mix until combined, scraping sides of the bowl.
Slowly add flour mixture, scraping sides of bowl. Stir in chocolate chips.
Scoop 1 tablespoon dough for medium cookies, 2 tablespoons for large onto ungreased baking sheet.
Bake until lightly golden, 10-12 minutes for medium, 12-14 minutes for large.

Ty's Puppy Chow Recipe
(The Not Stupid version)

1 box regular Rice Chex (12 oz)
1 1\2c semisweet chocolate chips
3\4 c peanut butter
6 T unsalted butter
1 1\2t vanilla
2 1\2c powdered sugar

You know the drill, melt butter, chocolate and peanut butter. Add vanilla. Pour over cereal, toss in bag with powdered sugar.

Note: Ty was annoyed at the recipe saying to only use 9 cups. That leaves 2 more cups of cereal. Use the whole box!
I disagree on unsalted butter. Use the salted, delicious kind.

Nutella Puppy Chow

1/2 cup butter
1 1/2 c chocolate chips
1 c Nutella
12 oz cereal (I like mixing cinnamon and corn, or honey nut)
2-3 c powdered sugar

Melt butter and chocolate chips. Remove from heat and stir in Nutella. Pour over cereal to coat evenly. Toss in paper bag with powdered sugar.

Never Fail Chocolate Cake
a la Mom

1/2 c shortening
2 c sugar
2 eggs
1 c milk
1 T vinegar
2 t soda
1/2 t salt
6 T cocoa
2 1/2 c flour
1 c boiling water

Cream shortening and sugar. Add eggs and beat well. Add vinegar to milk. Sift together dry ingredients. Alternate milk with dry ingredients to creamy sugar. Mix well. Add the boiling water. Stir in well. Batter will be very thin, but don't add more flour.
Bake 350 for 45-55 minutes. I love using a bundt pan!

Baked Chocolate Frosting

6 T canned milk
4 T cocoa
1 cube butter (1/2 c)
1 t vanilla
4 c powdered sugar
1 c nuts, optional

Boil milk, butter and cocoa in a heavy pan until bubbly. Remove from heat, and stir in vanilla, sugar and nuts until smooth. Pour over a hot cake. Eat the rest with your fingers, and try to stop before you feel sick!

White Chocolate Lasagna
a la Karissa

1 large container cool whip
1 c powdered sugar
1 white chocolate bar
1 package Golden Oreos
6 T butter, unsalted
1/2 c butter and melted
3 cups milk
1 8 oz cream cheese
2 3.9 oz pks white chocolate or vanilla instant pudding

Crush your Oreos and add in 6 T melted butter. Mix until well combined. Press into the bottom of a 9x13 pan very evenly.
Blend cream cheese, butter, powdered sugar, and 1/2 of the Cool Whip. Blend well and spread over your Oreos.
In another bowl, make your pudding by adding milk to the pudding mix. Whisk together until pudding thickens. Pour over the cream cheese layer. Refrigerate for at least 5 minutes.
Top off with the rest of your Cool Whip, and add white chocolate shavings. Refrigerate at least 1 hour before serving.

Butterfingers
a la Mom

1 cup butter
1 c sugar
1 c brown sugar
2 eggs
1 c peanut butter
1 t soda
1/2 t salt
2 t vanilla
2 c flour
2 c oatmeal

cream butter and sugars, add eggs, then peanut butter. whisk dry ingredients together, and add to mix.
bake 350 for 12-15 minutes in a cookie sheet pan, all pressed flat. let cool completely. spread a layer of peanut butter, then chocolate frosting. i prefer crunchy pb.

Frosting:
1/4 c cocoa
1/2 cup butter
1/4-1/3 c milk
2 2/3 c powdered sugar

Quick and Easy Peppermint Fudge
 a la the pioneer woman

3 c semisweet chocolate chips
1 can sweetend condensed milk
crush candy canes, for topping

Line an 8-by-8-inch square baking pan with aluminum foil. Spray the foil with cooking spray.

In a medium saucepan over low heat, combine the chocolate chips and sweetened condensed milk and stir until it's all melted and smooth. Pour it into the prepared pan and spread to even out the surface. Sprinkle on the crushed candies. Refrigerate for 2 hours.

Lift the foil out of the pan and peel off the fudge. Cut into small squares.

Kiss Cookies
 a la Laura

Hershey's kisses
1/2 c shortening
3/4 c creamy peanut butter
1/3 c sugar
1/3 c brown sugar
1 egg
2 T milk
1 t vanilla
1 1/2 c flour
1 t baking soda
1/2 t salt
additional sugar for rolling

Preheat to 375.

beat shortening and peanut butter in large bowl until well blended. add sugars, beat until fluffy. add egg, vanilla. stir together dry ingredients, then gradually add to peanut butter mixture. shape into 1 in balls and roll in sugar.
bake 8-10 minutes. press an unwrapped kiss in the center of cookie after cooling for about 2 minutes. cool completely and enjoy!

chad's favorite oatmeal cookies
a la carlie

1 c shortening
1 c sugar
1 c brown sugar
2 eggs
1 t vanilla
1 t soda
1 t salt
1/2 t - 1 t cinnamon (optional, but oatmeal cookies need this, yes?)
1 1/2 c flour
3 c oatmeal
1 c nuts (optional)
1-1 1/2 c chocolate chips

cream shortening and sugars. add eggs and vanilla. add remaining dry ingredients, then chocolate chips and nuts. bake at 350 for 10 minutes. if cookies flatten during baking, chill dough, then bake.

variation- increase flour to 2 1/2 cups, omit oatmeal for regular chocolate chip cookies.

Chocolate (Philabaum) cake
a la Thompson family

2 c flour
2 c sugar
1 t soda
1/2 t salt
1 c butter
1 c water
1/3 c cocoa
2 eggs
1/2 c buttermilk
1 1/2 t vanilla

sift together flour, sugar and soda. bring to boil water, butter and cocoa. add to dry and combine. add eggs, vanilla and buttermilk and beat for 1 minute.
bake at 350 for 25 minutes for jelly roll pan, or 30-35 minutes for 9x13 pan.  frost while still hot.

Chocolate frosting
1/4 c butter
3 T cocoa
3 T buttermilk
2 1/4 c powdered sugar, sifted
1/2 t vanilla

bring butter, cocoa and buttermilk to boil. add sugar and vanilla. frost a hot cake while frosting is still  hot.

5 Ingredient Flourless Cookies
a la mom

1 c peanut butter
1 c packed brown sugar
1 egg
1 t baking soda
1/2 c chocolate chips

blend peanut butter, sugar, egg and soda. fold in chocolate chips.
bake 350 for 9 minutes.

Chocolate Mint Parfait Bars
a la Barbara Wright

Base:
1 pkg Devils Food cake mix
1/3 c butter or margarine, softened
1 egg
1/2 t mint extract

Filling:
1 envelope unflavored gelatin (knox)
1/4 c boiling water
4 c powdered sugar
1/2 c margarine or butter
1/2 c shortening
1/4 t mint extract
8-10 drops green food coloring

Frosting:
1 1/2 c chocolate chips
4 1/2 T margarine or butter

Grease 15x10" jelly roll pan (a larger cookie sheet with edges). In a large bowl combine all base ingredients at low speed until crumbly. Press into pan bottom (really get into this- it is a finger-dirtying job). Bake at 350 for 10 minutes. Cool.
Dissolve gelatin in boiling water (stir it fast to dissolve it). In a large bowl, combine dissolved gelatin and 2 cups powdered sugar. Add butter, mint extract and food coloring. Beat 1 minute at medium speed or until smooth and creamy. Blend in remaining 2 c powdered sugar until smooth. Spread evenly over cooled base.
In a small saucepan over low heat, combine chocolate chips and butter, stirring constantly until melted. Spoon frosting over filling, spreading carefully to cover.
Chill until firm. Cut into bars.

*note: these were delicious, and I am anxious to try it with a different flavor than mint, perhaps raspberry?

Fudgey Brownies
a la Rachel Vega

In a sauce pan, and over med low heat, combine the following while stirring constantly until melted and combined.
1 C. plus 2 TBS baking cocoa (if you want ultra rich brownies, use Hershey's Special Dark Cocoa)
1 C. plus 2 TBS butter

Remove from the heat and add, gently stirring until combined:
2 C. sugar

Crack and whisk in a separate bowl:
3 eggs

Add a small splash of the eggs to the chocolate mixture, stirring immediately but gently. Drizzle in the rest of the eggs, stirring constantly.

Add and stir until combined:
1 C. flour

Pour batter into greased 9x13 pan and spread even. Bake at 325 for 25-30 minutes or just until a toothpick comes out pretty clean.

Demetrie's Chocolate Pie

a la Kathryn Stockett

1 2/3 c water

5 T sweetened cocoa powder, such as Ghiradelli

3 T cornstarch

1 (14 oz) can sweetened condensed milk

3 egg yolks, beaten

1 t pure vanilla extract

1 9 inch pie sheel, prebaked plain or graham cracker

Whipped cream (or if it's not too humid, you can top with meringue)

Shaved chocoalte to sprinkle on top, for looks

In a medium sized, cool saucepan, mix water, cocoa and cornstarch with a whisk until all the lumps are gone, making a paste. Stir in condensed milk and egg yolks. Heat to just under a boil and stir until it's thick.

Reduce heat to low and stir in some butter. Add in your good vanilla, and keep stirring well. Turn of the heat and let it cool some. Pour into a prebaked pie shell, storebought if that's how you do things.

Let the pie set yp in a cool spot, like a plug-in refrigerator, covering with wax paper so you don't get a skin. Dollop cream on top or top with meringue.

Note: I looked at the store, and never found sweetened cocoa. I used my unsweetened Hershey's cocoa and it was PLENTY sweet. I prefer graham cracker crust.

Cranberry Oat Mini Chip Cookies
a la Carlie

1 c quick oats
1/3 c flour
1/4 c wheat flour
1/2 t baking powder
1/4 t baking soda
1/3 c butter, softened
1/3 c sugar
1/4 c brown sugar
1/4 c creamy peanut butter
1 egg
1/2 t vanilla
1/3 c dried cranberries or cherries, coarsely chopped
1/3 c mini semisweet chocolate chips

Stir together dry ingredients in medium bowl. Beat butter, sugars and peanut butter in a large bowl at medium speed until creamy. Add the eggs and vanilla, beat until well blended. Add the oat mixture on low speed until just blended. Stir in the dried fruit and chips. Bake 8-10 minutes at 375. Cool the cookies on the sheet for one minute before removing to cooling racks.

Chocolate Chip Cookies
a la Amber F

1 cube cold butter
3/4 c sugar
3/4 c brown sugar
2 eggs
1 t vanilla
1 t soda
1 t baking powder
1 t salt
2 1/4 c flour
2 c chocolate chips

cream butter and sugars. add eggs one at a time and beat until smooth. add vanilla, soda, powder, salt. add flour. add in chocolate chips.
bake 375 for 9-11 minutes. here's the trick- cook them on parchment paper or silpat liners. the cookies stay nice and thick that way. leave on cookie sheet for 5 minutes after removing from the oven. this allows them to cook a little longer on the pan, and get nice and chewy.