Combine crumbs, margarine and sugar; press onto bottom of 9 inch spring form pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend

CHOCOLATE MINT MIDDLES Trader Joe s chocolate mint UFOs, or similar chocolate wafers 1 egg Melt butter in microwave, stir it, make sure it s not too hot. Stir in egg thoroughly, add to cake mix, stir up into a cookie dough. All dry ingredients should be moistened.

For sauce: Combine creme de menthe and sugar in small saucepan. Scrap in seeds from vanilla bean; add bean. Stir over medium heat until sugar dissolves. For Mousse: Whisk yolk and 1/4 cup sugar in small bowl to blend. Bring 1/4 cup cream to simmer in heavy small saucepan. Gr

Preparation : Makes one drink. Pour into blender and blend two minutes on high speed.     strongServings: 1/strong  

Mix together cookie crumbs and butter: Press into 9" pie plate to make crust. Freeze 1 hour. Spread Ice Cream iun an even layer. Freeze 8 hours. Spoon whipped cream over top: Garnish with candies. Serve Immediately.     strongServings: 8/

* One 10 oz package of Nestle Toll House Mint Chocolate Morsels; divided. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++ Melt, over hot (not boiling) water, 1/2 cup mint chocolate chips, stir until smooth. Cool to room temperature, set aside. In a

* One 10 oz package of Nestle Toll House Mint Chocolate Morsels; divided. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt, over hot (not boiling) water, 1/2 cup mint chocolate chips, stir until smooth. Cool to room temperature, set aside. In a

Blend ingredients until frothy. Pour over ice. Nutritional analysis per serving: 244 calories; 10.5 grams total fat (28 percent of calories from fat); 33.4 milligrams cholesterol; 42.8 milligrams sodium.     strongServings: 4/strong

1. Place chocolate and water in a deep, 1 1/2 quart, heat resistant, non metallic casserole. 2. Heat, uncovered, in Microwave Oven 45 seconds or until chocolate is melted. Stir to blend chocolate and water. 3. Add sugar, corn syrup and salt. Heat, uncovered, in Microwave Ov

In small bowl, combine flour, baking powder and salt; set aside. In small saucepan over low heat, melt 1 cup mint chocolate chips. (Or, microwave chips in bowl on HIGH power 1 minute; stir. Microwave on HIGH power 30 seconds longer; stir until smooth.) In large mixer bowl,

1. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25 30 minutes until toothpick inserted in center

* Use 1 10 oz bag of Nestles Mint Chocolate Chips in this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Be

Recipe by: The Cook s Book of Uncommon Recipes ISBN 0 940367 14 9 Mix chocolate cookie crumbs and melted butter/margarine. Press firmly into the bottom of an 8 inch springform pan (or use a pie pan). Bake for 7 8 mins. Cool. Use your electric mixer to prepare the fill

Chocolate Mint Truffle Cake powdered sugar Bourbon Creme Anglaise (recipe follows) Melt chocolate and butter in double boiler over low heat until chocolate melts in small bowl. Whisk together sugar, egg yolks, and mint extract until light lemon color. Add to chocol

Place peppermint tea bags in bottom of pan. Add milk and heat to just under boiling. Gently squeeze tea bags and remove. Place 1 tablespoon chocolate in each mug and pour 1 cup of hot minted milk over chocolate. Serve with fresh mint leaf on side or peppermint stick candy.

Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by sm spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate.     strongServings: 6/strongb

CHOCOLATE MINTS Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by small spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate.     s

Cream butter; add sugar gradually and cream until fluffy. Blend in melted chocolate. Add unbeaten egg yolks, sour milk and vanilla; beat well. Add sifted flour alternately withhot coffee, beginning and ending with dry ingredients. Fold in stiffly beaten egg whites. Pour int

Beat to gether with mixer the egg, salt, cocoa and coffee. Alternately add the milk and icing sugar and vanilla. This makes light, fluffy and extremely sweet icing and is fool proof. Carol Laveau s recipe.     strongServings: 6/strong br

Grease 2 (9 inch) round cakepans; dust lightly with cocoa. Beat cake mix, 1 3/4 cups water, and eggs at medium speed with an electric mixer 30 seconds; beat 2 minutes at high speed. Pour into prepared cakepans. Bake at 350=B0 for 25 to 30 minutes or until a wooden pick inser

Preheat oven to 350F. In a medium mixing bowl, whisk together the cocoa and water until smooth. Allow the mixture to cool to room temperature, then lightly whisk in the eggs and vanilla extract. In a large mixing bowl, combine the remaining dry ingredients and mix

In large bowl, combine all ingredients, mix well. Beat on medium speed 2 minutes, or 300 strokes by hand. Pour into greased Bundt pan. Bake in 350 F oven 40 45 minutes.     strongServings: 1/strong  

Preparation time: 10 min. Baking time: 15 to 20 min. Oven temperature: 350 degrees F. A rich chocolate chip morsel, somewhere between a cookie and a candy. Easy to bake up a batch and keep on hand. For 3 dozen cookies you will need: chips 1. Cream

Servings: 8 DIRECTIONS: For crust: Place broken chocolate pieces, sugar and almonds into bowl of processor or blender. Process for about 20 to 25 seconds until the mixture is like powder. On top of chocolate mixture in food processor, spread flour, butter and salt. Proc

Line three buttered baking sheets with parchment or foil and trace an 11" circle on each sheet of parchment. Meringues: In a food processor grind fine the hazelnuts with 1/2 cup of the sugar, transfer the mixture to a bowl, and stir in 1/2 cup of the remaining sugar and the

Combine chocolate and coffee in double boiler over almost simmering water. Stir till chocolate begins to melt, then go to next step. Beat egg yolks while gradually adding sugar. Beat 2 or 3 minutes till mixture is thick, pale, and forms a slowly dissolving ribbon when beater

Melt the chocolate carefully into the cream. Bring the mixture to a boil. Cool for at least an hour and whip until stiff. Refrigerate overnight. Add rum and pipe into serving glasses. Dust with sugar and chocolate shavings and serve. Source: Great Chef

1. In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften. Set over low heat, cook stirring constantly until dissolved. Remove from heat. Add cocoa; stir until dissolved. 2. In a food processor, combine gelatin mixture, ricotta cheese, and c

Remove wrappers from 4 Mars Bars. Break into pieces in a microwave safe measuring cup. Melt in Microwave for 45 seconds. Stir and pour into bowls. Chill and serve.     strongServings: 999/strong  

Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot. Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate. Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the

FOR THE CAKES: Butter two 9" round cake pans and line the bottoms with wax paper, then butter the paper. Dust the pans with flour and knock out the excess. Preheat the oven to 350 degrees. In the top of a double boiler, heat the chocolate over hot water, stirring, until

FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. Remove the pan from the heat, add the chocolate and let the mixture stand, covered, for 5 minutes. Stir in the liqueur and continue to stir the ganache until smooth and tepid. Strain through a fine sieve

Melt the chocolate together with the butter in a saucepan over the stove in a place not too hot. Beat the 10 egg yolks with 5 oz sugar then add them to half of the melted chocolate. Beat 6 egg whites very firm and fold the chocolate mixture into them, adding at the end the

Put the chocolate in a blender on high for 6 seconds (or so). Scrape the sides of the blender with a knife. Add the water and blend on high for 10 seconds. Then add the yolks and liquer/coffee and blend until smooth. Meanwhile, beat the egg ehites to stiffness. br

You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. PASTRY: Combine flour, icing sugar and 1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs, br

TO MAKE CRUST: Process chocolate wafers in blender or food processor to make 1 1/2 cups fine crumbs (or place wafers in plastic bag and crush with rolling pin). Combine crumbs with butter and vanilla; stir until blended. Press mixture onto bottom and up sides of 9 inch tart

Soak cherries in 1/2 cup brandy and place in freezer. Melt 5 ounces semisweet chocolate over hot water. When cherries are frozen, dry on paper towel and quickly dip, one at a time, into chocolate, swirling around by stem until completely covered. Chocolate will harden almost br

Melt chocolate in top of double boiler, SLOWLY, over hot, not boiling water. Combine water, sugar and vanilla and cook syrup until it reaches 230 degrees on a candy thermometer. Set syrup aside and let it cool to a warm temperature around 125 degrees. Meanwhile

Combine chocolate, brandy and 2 tbls water in medium bowl and set over nearly simmering water. Stir until smooth. Remove from water. Stir in butter until blended. Let cool. Whisk egg yolks with sugar and remaining 4 tbls water in small metal bowl. Set bowl in pan of nearly

Batter: Grease Tiara pan (do NOT flour) Add eggs, water & oil to cake mix, blending on low until moistened, then on medium for 2 minutes. Place 3 1/2 cps of batter in the pan (you ll have batter left over to bake cupcakes) Bake the cake at 350 for 21 24 minutes or until