Mississippi Mud Cookies

Ingredients:

2 cups SemiSweet Chocolate Chips
1 cup Butter, softened
2 cups Sugar 4 large Eggs
2 tsp Vanilla
3 cups All-Purpose Flour
2 tsp Baking Powder
1 tsp Salt
2 cups chopped Pecans
1 cup Milk Chocolate Chips
2 1/3 cups Minature Marshmallows
Directions:

Preheat oven to 350 degrees.

Microwave semisweet chocolate chips in a small microwave-safe glass bowl on High for 1 minute or until smooth, stirring ever 30 seconds.

Beat butter and sugar at medium speed with an electric mixer until creamy;

add eggs (1 at a time) beating until blended blended.

Beat in Vanilla and melted chocolate

Combine flour, baking powder, and salt and add to chocolate mixture 1/2 cup at a time, beating until well blended.

Stir in chopped pecans and milk chocolate chips.

Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets.

Press 3 marchmallows into each portion of dough.

Bake for 10 to 12 minutes or until set.

Remove to wire racks.

Makes 3 dozen

Chocolate Delight

Ingredients:

1 1/2 stick Butter
1 1/2 cups Flour
1/2 - 1 cup Peacan
8 oz Cream Cheese
1 Large Container of Cool Whip
1 cup Powered Sugar
3 cups Milk
1 small box of Vanilla Pudding
1 small box of Chocolate Pudding

Directions:

Crust:
Preheat oven to 350 degrees.

Mix butter, flour, and pecans well with pastry cutter. Spread in bottom of 9 x 13 pan and bake for 15 to 30 minutes. Let cool.

1st Layer:
Mix cream cheese, powered sugar and 1-2 cups of Cool Whip and spread on cooled crust.

2nd Layer:
Mix pudding and milk. Spread on 1st layer.

Top with remaining Cool Whip

Chocolate Eclair Cake

Ingredients:

1 cup Sugar
1/3 cup Cocoa
3 1/4 cup Milk
1 stick Butter
1 tsp. Vanilla
1 box Graham Crackers
8 oz Cool Whip
2 boxes French Vanilla Instant Pudding

Directions:

Topping:
Mix together the sugar, cocoa, 1/4 cup milk, butter and vanilla on medium heat. Boil for 1 minutes. Set aside to cool.

Filling:
Mix together the pudding and 3 cups of milk. Beat and add cool whip.

Line a 9 x 13 dish casserole dish with graham crackers. Spread a layer of filling on top. Then alternate with filling and graham crackers, ending with crackers on top.

Pour topping on top.

Triple Chocolate Chip Cookies

Ingredients

1 cup butter flavored vegetable shortening
1/2 cup vegetable shortening
3/4 cup sugar
1 3/4 cups firmly packed brown sugar
3 large eggs
1 teaspoon vanilla extract
3 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 (6-ounce) package semisweet chocolate morsels
1 (6-ounce) package milk chocolate morsels
1 cup of bittersweet chocolate morsels 

Directions

Preheat oven to 375 degrees F. Line baking sheets with parchment paper.

With an electric mixer, mix shortening at medium speed until creamy;

gradually add sugars,

beating until fluffy.

Add eggs (one at a time) and vanilla, beating well.

In a small bowl, combine flour, baking soda and salt; gradually add to butter mixture, beating until blended.

Stir in chocolate morsels.

Drop cookies by 1/4 cupfuls about 3-inches apart onto prepared baking sheets.

Bake for 11 to 12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheets. Remove to wire racks to cool.