Hi Wolf! Are you aka Erin? Either way, I'm gonna pass this on to my neighbor -- she loves making breads and this sounds YUMMO! Donna
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Yup, that's me! Yeah, I've made this a few times. My mom doesn't normally do more than taste what I've made, but that woman had several pieces of this. She would have a slice for breakfast once or twice a week until it was gone.
Okay, here's the first one, Ladies!
EASY CHOCOLATE PEANUT BUTTER CHEESECAKE
1-1/2 c. choc. graham cracker or cookie crumbs
1/3 c. sugar
1/3 c. melted butter (REAL butter)
Mix, press into large pie pan, bake at 350 deg for 10 min. Set aside to cool
16 oz. softened cream cheese
2 c. cream peanut butter
1-3/4 c. sugar
1 c. heavy whipping cream, stiffly beaten
Beat cream cheese, p-butter and sugar till well blended. Fold in whipped cream.
Spoon into crust and refrigerate.
1/3 c. sugar
2/3 c. heavy whipping cream
3 oz semi-sweet chocolate
1/2 c. (1 stick) real butter
1 tsp. vanilla
Combine sugar and cream in heavy saucepan, bring to boil over med. heat. Reduce heat
and simmer 7 minutes, stirring regularly. Remove from heat. Add chocolate and butter
and stir until thoroughly melted and mixed. Stir in vanilla. Cool until it's a thick
sauce. Spread over top of cooled pie and refrigerate for a minimum of 4 hours -- overnight
is better.
ENJOY!
Tips:
I crush chocolate graham crackers or cookies in a ziploc, using a rolling pin. Food
processor would probably work and be easier. Blender works, but not too well.
I use Hershey's Special Dark Chocolate chips -- they have the richest flavor, and
Mexican vanilla for better flavor.
This could probably be made with diet margarine and cool whip, but I haven't tried it.
Why mess up a good thing?!
This makes a BIG pie and most people can only eat a small slice because it's so rich,
so it feeds a lot of folks.
The topping is good for anything you can put chocolate topping on and I have a hard
time not eating it out of the pan before I can use it!! lol
EASY CHOCOLATE PEANUT BUTTER CHEESECAKE
1-1/2 c. choc. graham cracker or cookie crumbs
1/3 c. sugar
1/3 c. melted butter (REAL butter)
Mix, press into large pie pan, bake at 350 deg for 10 min. Set aside to cool
16 oz. softened cream cheese
2 c. cream peanut butter
1-3/4 c. sugar
1 c. heavy whipping cream, stiffly beaten
Beat cream cheese, p-butter and sugar till well blended. Fold in whipped cream.
Spoon into crust and refrigerate.
1/3 c. sugar
2/3 c. heavy whipping cream
3 oz semi-sweet chocolate
1/2 c. (1 stick) real butter
1 tsp. vanilla
Combine sugar and cream in heavy saucepan, bring to boil over med. heat. Reduce heat
and simmer 7 minutes, stirring regularly. Remove from heat. Add chocolate and butter
and stir until thoroughly melted and mixed. Stir in vanilla. Cool until it's a thick
sauce. Spread over top of cooled pie and refrigerate for a minimum of 4 hours -- overnight
is better.
ENJOY!
Tips:
I crush chocolate graham crackers or cookies in a ziploc, using a rolling pin. Food
processor would probably work and be easier. Blender works, but not too well.
I use Hershey's Special Dark Chocolate chips -- they have the richest flavor, and
Mexican vanilla for better flavor.
This could probably be made with diet margarine and cool whip, but I haven't tried it.
Why mess up a good thing?!
This makes a BIG pie and most people can only eat a small slice because it's so rich,
so it feeds a lot of folks.
The topping is good for anything you can put chocolate topping on and I have a hard
time not eating it out of the pan before I can use it!! lol
These recipes sound so delish! I'm definitely coming back here after I stop working and have some time for baking - I plan on doing some baking with my granddaughter.
Fudgey, this one's especially for you!! Not a cake, but I don't think anyone will mind! 
FANTASY FUDGE
3/4 c. real butter (1-1/2 sticks)
3 c. sugar
2/3 c. canned milk
1 pkg choc chips (12 oz)
1 jar marshmallow cream
1 tsp vanilla
1 c. chopped nuts (optional)
Cook butter, sugar and canned milk on medium heat in a heavy pan
to a full rolling boil. Continue boiling for 5 minutes or until
candy thermometer reaches 234 degrees F, stirring constantly. Remove from
heat and add chocolate, stir until melted. Add remaining ingredients,
mixing well. Pour into buttered pan. Wait till it cools to eat it --
IF you can!!
Tips:
DON'T use margarine
Canned milk means plain, evaporated milk, not sweetened condensed like
Eagle Brand
I use Hershey's Special Dark Choc. chips -- MUCH better flavor.
Mexican vanilla if you can get it.
I HIGHLY recommend using a candy thermometer -- that 5 minutes varies
drastically depending on the saucepan.
This recipe is quite easy, just a little trouble and time. I have yet
to serve this to anyone who didn't say it was the best fudge they ever
had and that's not bragging, cause it's not me, it's the recipe! Just
follow directions!
Note: DH eats this still hot til he makes himself sick every single
time! lol
FANTASY FUDGE
3/4 c. real butter (1-1/2 sticks)
3 c. sugar
2/3 c. canned milk
1 pkg choc chips (12 oz)
1 jar marshmallow cream
1 tsp vanilla
1 c. chopped nuts (optional)
Cook butter, sugar and canned milk on medium heat in a heavy pan
to a full rolling boil. Continue boiling for 5 minutes or until
candy thermometer reaches 234 degrees F, stirring constantly. Remove from
heat and add chocolate, stir until melted. Add remaining ingredients,
mixing well. Pour into buttered pan. Wait till it cools to eat it --
IF you can!!
Tips:
DON'T use margarine
Canned milk means plain, evaporated milk, not sweetened condensed like
Eagle Brand
I use Hershey's Special Dark Choc. chips -- MUCH better flavor.
Mexican vanilla if you can get it.
I HIGHLY recommend using a candy thermometer -- that 5 minutes varies
drastically depending on the saucepan.
This recipe is quite easy, just a little trouble and time. I have yet
to serve this to anyone who didn't say it was the best fudge they ever
had and that's not bragging, cause it's not me, it's the recipe! Just
follow directions!
Note: DH eats this still hot til he makes himself sick every single
time! lol
OMGosh........you stole my recipeI love this fudge......it melts in your mouth!!!
Isn't it the BEST?!! Have you ever tried it with black walnuts? OMG, it's so rich you can hardly eat more than a piece or two, but sooooooooo yummo!!!
Hey you working ladies and moms -- here's a quick and easy for you, if you haven't already discovered it.
Mix brownie mix according to directions, except use melted butter instead of oil and add about a cup of chocolate chips to the batter (along with chopped nuts if you like them). Bake as usual. Turns mix brownies into divine treats.
Mix brownie mix according to directions, except use melted butter instead of oil and add about a cup of chocolate chips to the batter (along with chopped nuts if you like them). Bake as usual. Turns mix brownies into divine treats.
no no no no.....no nutzzzz in the fudge !!
I could eat nuts all day long...but I don't eat things with nuts in them...figure that one out !
I could eat nuts all day long...but I don't eat things with nuts in them...figure that one out !
But.....but......nuts are good in fudge
Pecans right off of our tree are the best!
There she goes again, bragging about those free pecans......
There she goes again, bragging about those free pecans......
We didn't even have any last year
Not enough rain so they just didn't grow. Fingers crossed for this year.
We didn't even have any last year
Same here, Fudgey, and pecan prices were sky high and there were NO black walnuts! I watered all the critical trees -- ones that shade the house, barn, etc, but we lost quite a few and no mulberries or wild plums. My mulberry tree is LOADED right now -- LOVE all the rain we've had. Can't beLIEVE it's already so hot where you are -- we've had one or two freaky days where it got up in the low 90's, but otherwise 80'ish is the hottest. We're actually have an EXcellent spring, which is unusual in TX -- mostly it's looooooots of summer and a little winter! lol
Same here, Fudgey, and pecan prices were sky high and there were NO black walnuts! I watered all the critical trees -- ones that shade the house, barn, etc, but we lost quite a few and no mulberries or wild plums. My mulberry tree is LOADED right now -- LOVE all the rain we've had. Can't beLIEVE it's already so hot where you are -- we've had one or two freaky days where it got up in the low 90's, but otherwise 80'ish is the hottest. We're actually have an EXcellent spring, which is unusual in TX -- mostly it's looooooots of summer and a little winter! lol
It was 90 today
We have a lot of blooms on the pecan tree, we are just hoping the wind doesn't knock them all off. Spring.......what's that?
Okay, time to revive this! One of my all-time fav quick and easies:
Frozen Lemon Pie
1 graham cracker crust
1 can Eagle Brand
1 SMALL can frozen lemonade, thawed
1 regular size cool whip
1/2 lemon
Mix Eagle Branch, lemonade and juice from lemon. Folk in cool whip, poor into pie crust and freeze. Can be topped with additional cool whip of whipped cream, if you like.
Tips: If you can't find a small can of lemonade, just use half a large one. This comes out pale yellow, so it can be tinted to use with a "themed" meal or party -- I've done pink, purple, orange, etc.
One of my all-time fav quick and easies:Frozen Lemon Pie
1 graham cracker crust
1 can Eagle Brand
1 SMALL can frozen lemonade, thawed
1 regular size cool whip
1/2 lemon
Mix Eagle Branch, lemonade and juice from lemon. Folk in cool whip, poor into pie crust and freeze. Can be topped with additional cool whip of whipped cream, if you like.
Tips: If you can't find a small can of lemonade, just use half a large one. This comes out pale yellow, so it can be tinted to use with a "themed" meal or party -- I've done pink, purple, orange, etc.
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