~~Patti's Anything Chocolate~~

Mmmmmmmmmmmmmnn!
More Chocolate!!

Page 2

"Never stand between me and my Chocolate"

Chocolate is the best when it melts so creamy and soft in your mouth and it slides down your throat.

The 12-step Chocoholics program
Never be more than 12 steps away from Chocolate!

Highlight your recipe..copy and paste to notepad then print out..

Recipe #1

Ultra-Delicious Chocolate Chip Cookies

Recipe #1 Ultra-Delicious Chocolate Chip Cookies 1/2 cup (1 stick) butter (unsalted or lightly salted) 1/2 cup packed brown sugar 1/2 cup granulated sugar 1 large egg 1 teaspoon vanilla (better if you can get Mexican vanilla) 1 1/8 cup flour 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 cup lightly toasted almonds, chopped 1 bag Super Cookie Chips or Real Milk Chocolate Chips In a small saucepan over low heat, melt the butter, being careful not to burn it. Once melted, add the sugars and stir until mostly dissolved. It will look like a runny caramel sauce. In a separate small bowl, whisk together the egg and vanilla with a fork. Add the egg mixture to the butter mixture. In large bowl, combine flour, baking soda, and salt. Add the egg and butter mixture to the flour mixture and mix until just blended. Let cool. To speed up cooling to room temperature, put in the freezer for a few minutes. It must be cool before you add the chocolate chips or they will melt. If desired, chop almonds and place on cookie sheet. Lightly brown in oven. (A couple minutes at high heat is probably enough. Be careful not to burn them.) You can use other nuts, but freshly toasted almonds are my favorite. Add bag of chocolate chips to cooled flour mixture. Add nuts if desired. You will have chocolate chips popping out all over the place. Just do your best to mix them all in and keep your snacking to a minimum. Form 1" balls and place on ungreased cookie sheet. Place cookie sheets with dough in freezer and allow dough to become cold, but not solid. Meanwhile, preheat the oven to 375 F. Bake at 375 F, 8 - 10 minutes or until golden brown. If reusing cookie sheets, cool under tap water, dry, and repeat refrigeration process. Let cookies cool on pan for a few minutes before transferring to wire racks. Pattianne's Country Kitchen

Recipe #2

Delicous Chocolate Chip Cookies

From Terri Oakland CA Recipe #2 Delicous Chocolate Chip Cookies 1 cup butter 1 cup packed brown sugar 1/2 cup granulated sugar 2 eggs 2 tsp vanilla 2 1/2 cup flour 1/2 tsp baking soda 1/4 tsp salt 1 bag 60% cacao chocolate chips (optional use 2 bags) Put everything in a bowl and mix it well, mix the butter and sugars, add eggs and vanilla, then the flour mixture, add chocolate chips. Take a small spoonful of dough and put it in a clump on the sheet. Try not to pack the dough at all when putting it on the sheet, but leave it as loosely held together as possible. Bake at 300 F*. for about 11 to 12 minutes. The original recipe said to bake them longer, but still at 300 degrees. I like baking cookies at a lower temperature. I like them JUST baked enough, so they sort of melt in your mouth. Definitely chewy as opposed to crunchy. Sometimes I like to under-bake and you have to practically spoon them into your mouth, but it's a bit like eating cookie dough. From Terri Oakland CA U.S.A. "Thankyou"! Terri Pattianne's Country Kitchen

Recipe #3

Butter Flavored Chocolate Chip Cookie

Recipe #3 Butter Flavored Chocolate Chip Cookie 3/4 cup Butter flavored Crisco 1 1/4 cup Firmly packed brown sugar 2 Tbp Milk 1 Tbp Vanilla 1 Egg 1 3/4 cup All-purpose flour 1 tsp Salt 3/4 tsp Baking soda 1 cup Semisweet chocolate chips 1 cup Pecan pieces Heat oven to 375. Cream butter flavor Crisco, brown sugar, milk, and vanilla in large bowl. Blend until creamy. Blend in egg. Combine flour, salt, and baking soda. Add to creamed mixture, gradually. Stir in chocolate chips and nuts. Drop rounded Tablespoonfuls (about 2 measuring tablespoons) of dough 3 inches apart on ungreased baking sheet. Bake at 375 8 to 10 minutes. For chewy cookies (they will look light and moist) DO NOT OVERBAKE or 11 to 13 minutes for crisp cookies. Cool on baking sheet 2 minutes. Remove to cooling rack. 3 dozen 3-inch cookies. Note: if nuts are omitted, use 1-1/2 cups semisweet chocolate chips. Pattianne's Country Kitchen

Recipe #4

Barbara Bushs Chocolate Chip Cookies Recipe #4 Barbara Bushs Chocolate Chip Cookies 1 cup Flour & 2 tbs; sifted 1/2 tsp Baking soda 1/2 tsp Salt 1/2 cup Butter; softened 1/3 cup Sugar; brown firmly packed 1/3 cup Sugar; granulated 1 Egg 1 1/2 tsp -Water; very hot 1/2 tsp Vanilla 1 cup Chocolate chips; semisweet Preheat oven to 375F. Grease baking sheets with vegetable oil. Sift flour, baking soda and salt on waxed paper. Beat butter, sugar and egg in large bowl till fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth. Drop dough by well rounded teaspoonfuls on prepared baking sheets. Bake in 375F oven till golden, about 10 minutes. Cook on sheets on wire rack to cool completely. Makes about 3 dozen cookies. Pattianne's Country Kitchen

Recipe #5

Hilary Clinton's Chocolate Chip Cookies

Recipe #5 Hilary Clinton's Chocolate Chip Cookies 1 1/2 cup Flour 2 Eggs 1/2 cup Sugar; granulated 1 cup Shortening; vegetable 1 tsp Salt 2 cup Oats; rolled, old fashioned 1 tsp Vanilla 1 cup Sugar; brown, firmly packed 1 tsp Baking soda 1 pkg (12 oz.)Chocolate chips; semisweet Preheat oven to 350F. Brush baking sheets lightly with vegetable oil. Combine flour, salt and baking soda on waxced paper. Beat together shortening, sugars and vanilla in large bowl with electric mixer till creamy. Add eggs and beattill light and fluffy. Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips. Drop batter by rounded teaspoonsfuls onto baking sheets. Bake in 350F oven for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely. Makes 7 dozen. Pattianne's Country Kitchen

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Recipe #6

Cream Cheese-Chocolate Chip Cookies Recipe #6 Cream Cheese-Chocolate Chip Cookies 1/2 cup Butter or Margarine (NOT diet!) 1 (3 ounce) package Cream Cheese, softened 1 tb Milk 1 cup Sugar 1/2 tsp Vanilla 1 cup regular (all purpose) Flour 1 bag of Mini or Regular Chocolate Chips 1/2 cup Pecans or Walnuts, chopped Heat oven to 375 F. Cream butter or margarine, cream cheese and milk in medium bowl at medium speed of electric mixer until well blended. Beat in sugar and vanilla. Mix in flour. Stir in nuts and chocolate chips. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet, covered with parchment paper or they may get too brown or burn on the bottoms. Bake at 375 for 10 minutes. Remove to cooling rack. Makes 3 dozen 2 inch cookies. For a real different taste use white chocolate chips and 1 teaspoon orange or lemon rind & substitute Macadamia nuts. Pattianne's Country Kitchen

Recipe #7

Doh! Boy Chocolate Chip Cookie

Recipe #7 Doh! Boy Chocolate Chip Cookie It's unique in that it uses Marshmallow Creme for sugar. Since marshmallow creme expands when heated. 1/2 cup Butter (1 stick)* 1/2 cup Vegetable Shortening (Crisco Butter Flavor)* 1 cup Brown Sugar, Light, Packed 7 oz Marshmallow Creme or Marshmallow Fluff (1 jar) 1 large Egg 3 tsp Vanilla Extract 3 cup All-Purpose Flour 2 tsp Baking Powder* 1 tsp Salt 1 1/2 cup Semi-Sweet Chocolate Chips (most of a 12 oz package) 1 cup Chopped Walnuts (4 oz package - optional) Soften butter/shortening in a microwave oven (use a microwave safe mixing bowl or glass measuring cup) stirring every 15 seconds until very soft. Add brown sugar, salt, marshmallow creme, baking powder, and vanilla and beat well. Add egg and beat until creamy. Add flour mixture (1/2 cup at a time) while beating. Add chocolate chips and nuts (optional). Refrigerate for 1-3 hours in covered bowl. Pre-heat oven to 375ï¿½F. Drop onto a waxed paper lined, room-temperature, air-bake cookie sheet in large rounded tablespoonful size (or small ice-cream scooper). Bake 10-12 minutes checking every two minutes after 8 minutes for golden brown appearance. Waxed paper may smoke so keep area well ventilated. Remove sheet from oven and let stand 5 minutes before transferring to a cool/flat surface. Rinse and dry cookie sheet between batches. Makes about 4 dozen cookies. Pattianne's Country Kitchen

Recipe #8

Death-By-Chocolate Cookie

From Nora Bakersfield CA Recipe #8 Death-By-Chocolate Cookie 2 pkgs. (16 squares) Baker's Semi Sweet Baking Chocolate (divided)** 3/4 cup firmly packed brown sugar 1/4 cup butter or margarine 2 eggs 1 teaspoon vanilla 1/2 cup flour 1/4 teaspoon baking powder 2 cups chopped walnuts (optional) Heat oven to 350ï¿½. Coarsely chop 8 squares (1 package) of the chocolate, set aside. Microwave remaining 8 chocolate squares in a large microwavable bowl on high for 1-2 minutes. Stir until chocolate is melted and smooth. Stir in sugar, butter, eggs and vanilla. Stir in flour and baking powder. Stir in reserved chopped chocolate and nuts. Drop by 1/4 cupfuls onto ungreased cookie sheet. Bake 12 to 13 minute or until cookies are puffed and feel set to touch. Cool on cookie sheet one minute. Transfer to wire rack to cool completely. Make about 1 1/2 dozen cookies. **Note: I was so anxious to make this recipe but had only one box of Bakers Semi Sweet Chocolate on hand. I substituted semi-sweet chocolate chips for both melted and chopped Baker's chocolate. The cookies were delicious, the substitution worked. From Nora Bakersfield CA U.S.A. "Thankyou"! Nora Pattianne's Country Kitchen

Recipe #9

Chocolate-Mint Bars

Lowcalorie/fat Recipe #9 Chocolate-Mint Bars Lowcalorie/fat/carb Bottom layer: 1 cup all-purpose flour (about 4 1/2 ounces) 1/2 teaspoon salt 1 cup granulated sugar 1/2 cup egg substitute 1/4 cup butter, melted 2 tablespoons water 1 teaspoon vanilla extract 2 large eggs, beaten 1 (16-ounce) can chocolate syrup Cooking spray Mint layer: 2 cups powdered sugar 1/4 cup butter, melted 2 tablespoons fat-free milk 1/2 teaspoon peppermint extract 2 drops green food coloring Glaze: 3/4 cup semisweet chocolate chips 3 tablespoons butter Preheat oven to 350ï¿½. To prepare bottom layer, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and salt; stir with a whisk. Combine granulated sugar, egg substitute, 1/4 cup melted butter, 2 tablespoons water, vanilla, eggs, and chocolate syrup in a medium bowl; stir until smooth. Add flour mixture to chocolate mixture, stirring until blended. Pour batter into a 13 x 9ï¿½inch baking pan coated with cooking spray. Bake at 350ï¿½ for 23 minutes or until a wooden pick inserted in center comes out almost clean. Cool completely in pan on a wire rack. To prepare mint layer, combine powdered sugar, 1/4 cup melted butter, and next 3 ingredients (through food coloring) in a medium bowl; beat with a mixer until smooth. Spread mint mixture over cooled cake. To prepare the glaze, combine the chocolate chips and 3 tablespoons butter in a medium microwave-safe bowl. Microwave at HIGH 1 minute or until melted, stirring after 30 seconds. Let stand 2 minutes. Spread chocolate mixture evenly over top. Cover and refrigerate until ready to serve. Cut into 20 pieces. Makes 20 servings (serving size: 1 piece) NOTE: The dense base layer is like a rich, fudgy brownie, so don't overcook it or the dessert bars will be dry. Refrigerating the mint bars allows the chocolaty top layer to set properly. You can make the dessert up to one day ahead. Nutritional Information: Calories:264 (30% from fat) Fat:8.7g (sat 5.2g,mono 2.5g,poly 0.4g) Protein:2.8g Carbohydrate:45g Fiber:0.5g Cholesterol:38mg Pattianne's Country Kitchen

Recipe #10

Mocha Frosted Chocolate Drops

Very Low/calorie/fat Recipe #10 Mocha Frosted Chocolate Drops Very Low/calorie/fat/carb 1/2 cup (125 ml) butter, margarine or shortening 1 oz (30 g) squares unsweetened chocolate 1 cup (250 ml) brown sugar 1 egg 1 tsp. (10 ml) vanilla 1/2 cup (125 ml) milk 1 1/2 cups (375 ml) all-purpose flour 1/2 tsp. (2 ml) baking powder 1/2 tsp. (2 ml) baking soda 1/4 tsp. (1 ml) salt 1 cup (250 ml) chocolate chips 1/2 cup (125 ml) chopped pecans (optional) Icing: 1/4 cup (50 ml) butter 2 tbsp. (25 ml) unsweetened cocoa 2 tsp. (10 ml) instant coffee granules Pinch salt 2 1/2 cups (625 ml) sifted icing sugar 1 1/2 (7 ml) vanilla Milk for thinning icing Preheat oven to 375F. Lightly grease cookie sheets. Melt butter with unsweetened chocolate in a small saucepan. Set aside for 10 minutes to cool, then turn into a mixing bowl. Beat in brown sugar, egg, vanilla and milk. In a separate bowl, stir together flour, baking powder, baking soda and salt. Beat into chocolate mixture. Stir in chocolate chips and nuts - the batter will be quite thin. Drop by teaspoonfuls onto prepared cookie sheets. Bake 8 to 10 minutes, until cookies are set. Remove and cool on a rack. Meanwhile prepare icing in a medium bowl, beating butter with cocoa, coffee and salt. Beat in icing sugar, vanilla and just enough milk for spreading consistency. Ice cooled cookies. Makes 3 1/2 dozen Per cookie: 131 calories, 6.7 g fat, 18.1 carbo, 0.9 dietary fibre Hint: Always double your recipe because one batch disappears too fast. Pattianne's Country Kitchen

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Recipe #11

Chocolate Kisses Recipe #11 Chocolate Kisses Lowfat 2 large egg whites 1 cup (250 ml) sugar 6 tbsp. (90 ml) cocoa, sifted 1 1/2 cups (375 ml) medium-fine ground blanched almonds 1/2 tsp. (2 ml) shortening 4 oz. (125 g) semi-sweet chocolate, melted Heat oven to 325 F (160 C). Place egg whites in the bowl of an electric mixer. Beat on high speed, using the whisk attachment, until egg whites are stiff. Add the sugar slowly and continue beating until mixture is very thick; 2 to 3 minutes. Beat in cocoa until combined. Stir in almonds and mix until completely blended. The batter should be thick and sticky. Line a baking sheet with parchment. Dampen hands and shape about 1 heaping tsp. (5 ml) of dough into a 1-in. (3 cm) ball. Pinch the ball with your fingers to form a teardrop shape; place on prepared baking sheet. Continue the process, spacing cookies 2 in. (5 cm) apart, until all the dough is used. Bake until cookies are slightly cracked; 15 to 17 minutes. Let cool on baking sheet for several minutes, then transfer cookies to a rack to cool completely. Combine shortening and melted chocolate. Spoon about 1/2 tsp. (2 ml) of chocolate on to the flat side of a cooled cookie and place another cookie on top. Press together gently so the chocolate oozes out slightly. Return cookie to rack, and let chocolate harden. Repeat process with remaining cookies. Makes 16. Pattianne's Country Kitchen

Recipe #12

Chocolate Dessert

Recipe #12 Chocolate Dessert Bitter Chocolate w/Orange Sauce 600 g (21 oz) bitter chocolate 200 g (7/8 cup) butter 250 ml (1 cup + 1 Tablespoon) sweet cream 50 g (1/4 cup + 1/2 teaspoon) sugar grated orange peel 6 egg yolks [egg yolks are the same size in metric :) ] 100 g (7/8 cup) plain cocoa juice from fresh orange Melt the chocolate and butter in separate double boilers (or VERY slowly in separate saucepans). In a separate bowl, gently beat the sweet cream with the sugar and some grated orange peel. In another small bowl, beat the egg yolks. Mix the cocoa with the melted butter, then mix the cocoa and butter mixture with the melted chocolate. Let cool a few minutes. Vigorously mix the egg yolks into the chocolate mixture. Add the cream mixture and mix until smooth. Line a pan or mold with wax paper, pour in the chocolate mixture, and let cool. Refrigerate until firm. To make the orange sauce, measure the juice from one or more oranges. For every unit orange juice, add two units water. Cook slowly over low heat, add sugar to taste, and allow the mixture to gain the consistency of a thick sauce. Carefully spoon sauce onto slices of the chocolate just before serving. You may wish to add some grated orange peel, orange shavings, or cocoa powder as a garnish. Serves 12. NOTE: For the bitter chocolate, you can use a very good dark eating chocolate, or an unsweetened baking chocolate. The darker the chocolate you use, the more bitter it will be. You can also try substituting different fruits. Pattianne's Country Kitchen

Recipe #13

Cream Cheese Swirl Brownies

LowCalorie/fat Recipe #13 Cream Cheese Swirl Brownies LowCalorie/fatcarb Diabetic Exchanges Brownie mix and cream cheese swirl into baked classic flavors with Halloween party colors. Filling 2 packages (3 oz each) cream cheese, softened 1 egg 1/4 cup sugar 4 drops red food color 4 drops yellow food color 1/2 teaspoon vanilla Brownies 1 box Betty Crockerï¿½ Supreme brownie mix (with chocolate syrup pouch) 1/3 cup vegetable oil 1/4 cup water 2 eggs Heat oven to 350ï¿½F. Grease bottom only of 13x9-inch pan with shortening or cooking spray. In small bowl, beat filling ingredients with electric mixer on low speed until smooth. Set aside. In large bowl, stir brownie ingredients until well blended. Spread 3/4 of brownie batter in pan. Spoon filling by tablespoonfuls evenly onto brownie batter. Spoon remaining brownie batter over filling. For marbled design, pull knife through batter and filling in wide curves; turn pan and repeat. Bake 26 to 30 minutes or until set. Cool completely at room temperature, about 1 hour. Refrigerate at least 1 hour until chilled. For brownies, cut with plastic knife into 6 rows by 4 rows. Store covered in refrigerator. Bake 32 to 36 minutes. Makes 24 brownies. Nutrition Information: 1 Serving: Calories 170 (Calories from Fat 70); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 115mg; Total Carbohydrate 25g (Dietary Fiber 0g, Sugars 18g); Protein 2g Percent Daily Value*: Vitamin A 2%; Vitamin C 0%; Calcium 0%; Iron 6% Exchanges: 1/2 Starch; 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2 *Percent Daily Values are based on a 2,000 calorie diet. Pattianne's Country Kitchen

Recipe #14

Creamy Chocolate Frosting

From Jenny Haney, B.C. Recipe #14 Creamy Chocolate Frosting (Makes About 2 Cups) 1 cup Milk 1/2 cup All-purpose Flour 4 oz. Bittersweet or Semisweet Chocolate, coarsely chopped 3 Tbs. Unsweetened Cocoa Powder (American-style) 2/3 cup Granulated Sugar 1 Tbs. Butter, softened 2 tsp. Vanilla Extract In a medium saucepan over a medium-high heat setting, whisk together the milk and flour. Make sure to whisk constantly until the mixture begins to thicken. Reduce the heat to low and cook, still whisking constantly, until the mixture is dry and stiff and begins to mass together, usually about 5 minutes. Immediately remove the saucepan from the heat and continue whisking for a few seconds to disperse some of the heat. Add the chocolate and whisk until well blended. Add the cocoa powder and whisk again, making sure the mixture is well blended. Cover the saucepan and refrigerate for at least 2 hours. In a medium-sized mixing bowl, combine the sugar, butter, and vanilla with an electric mixer at a medium speed setting. Add about two tablespoons of the chilled chocolate mixture and beat until the sugar is dissolved and all is well blended. Add the remaining chocolate mixture and continue to blend until the frosting is smooth and creamy, usually about 5 minutes. To assembly your chocolate layer cake, center one chocolate cake on a platter and spread a thin layer of the chocolate frosting on top of it. You may need to level the bottom layer of the cake by cutting a bit off the top of it before frosting. Place the second cake on top of the frosted layer and center again. Generously frost over the top and sides of the cakes with the remaining chocolate frosting. Serve and enjoy. From Jenny Haney, B.C. Canada "Thankyou"! Jenny Pattianne's Country Kitchen

Recipe #15

Chocolate Dream Pie

Lowcalorie/fat Recipe #15 Chocolate Dream Pie Lowcalorie/fat/carb Diabetic The combination of a crunchy, crisp crust holding a velvety, smooth chocolate filling is a delectable dessert treat. 1 packet unflavored gelatin 1 1/2 cups (375 ml) Skim milk 1/4 cup (50 ml) cocoa 1 tbsp (15 ml) cornstarch 1 egg, separated Artificial sweetener equivalent to 10 tsp (80 ml) sugar (16 aspartame tablets, crushed) 1 tsp (5 ml) vanilla 1/4 cup (50 ml) instant skim milk powder 1/4 cup (50 ml) ice water 9 inch (1 L) baked Oatmeal Pie Crust (recipe below) NOTE: Variation below Sprinkle gelatin over 1/4 cup (50 ml) milk to soften. Let stand 5 minutes. Whisk 1 cup (250 ml) milk and cocoa together until well blended. Heat to boiling in a heavy saucepan; reduce heat and simmer 5 minutes. Stir together cornstarch, egg yolk and remaining 1/4 cup (50 ml) milk. Stir into cocoa mixture; continue cooking over low heat until mixture thickens. Mix in gelatin and sweetener until they dissolve. Remove from heat and stir in vanilla. Chill until partially set. Beat together egg white, skim milk powder and ice water until stiff peaks form. Fold into chocolate mixture. Spoon into pie shell. Chill about 4 hours until set.b Makes 8 servings. Each serving: 1/8 pie including crust. 17 g carbohydrate 6 g protein 9 g fat 173 calories Variation: Chocolate Mousse Prepare filling as in recipe above. Spoon into 6 individual molds or a rinsed 4 cup (1 L) mold Chill about 4 hours until set. Makes 6 servings. Each serving: about 1/2 cup (125 ml) 7 g carbohydrate 5 g protein 2 g fat 66 calories Pattianne's Country Kitchen

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Recipe #16

Chocolate Sauce

Very Lowcalorie/carb Recipe #16 Chocolate Sauce Very Lowcalorie/carb This sauce is so good it disappears quickly. It is delectable as a dessert topping over ice cream, sponge cake, or fresh pears, and is superb as the base for chocolate drinks. 2 tsp. (10 ml) cornstarch 1/2 cup (125 ml) cocoa 2 cups (500 ml) cold water Artificial sweetener equivalent to 40 ml (8 tsp) sugar (8 aspartame tablets) 2 tsp. (10 ml)vanilla Combine cornstarch and cocoa. Whisk into cold water in a saucepan until there are no dry bits. Cook, stirring frequently, until mixture comes to a boil. Stir 1 minute until mixture thickens. Remove from heat, stir in sweetener amd vanilla, cover and allow to cool. Store in clean jar in refrigerator up to 6 weeks. Makes about 550 ml (2 1/4 cups) sauce, 12 servings. Each serving: 45 ml (3 tbsp) 2 g carbohydrate 1 g protein 12 calories Pattianne's Country Kitchen

Recipe #17

Brownie In A Mug

Lowcalorie/fat

From Paula
Chippewa Falls, WI Recipe #17 Brownie In A Mug Lowcalorie/fat Delicious treat, easy to make, have anytime you have a taste for something sweet. Note from Pattianne: "I made this and it is "Delicious" you may have to adjust your cooking time as I did the first few times...I also added some vanilla as well..I'm going to try a few marshmallows and/or adding some walnuts next time..it's so low in calories and fat you could have 2 or 3 a day lol..mmmmmmnn good"!! 4 Tbsp flour 4 Tbsp sugar 2 Tbsp cocoa powder 2 Tbsp caonola or veg oil 2 Tbsp water tiny pinch of salt 1/4 tsp vanilla (I added vanilla) Put all ingredients into a mug and mix throughly. Put mug in the microwave for about one minute. Let it sit a minute or two, will be very hot. Top with your favorite topping. Whipped cream, ice cream, chocolate sauce/syrup, fruit. Nutritional Info: Servings Per Recipe: 1 Amount Per Serving: Calories: 24.7 Total Fat: 1.5 g Cholesterol: 0.0 mg Sodium: 2.3 mg Total Carbs: 5.9 g Dietary Fiber: 3.6 g Protein: 2.1 g From Paula Chippewa Falls, WI U.S.A. "Thankyou" so much Paula! Pattianne's Country Kitchen

Recipe #18

Lighter Orange White Chocolate (and Cranberry Cake) Recipe #18 Lighter Orange White Chocolate (and Cranberry Cake) Lowcalorie/fat/carb 1/2 cup light margarine 1/2 cup Neufchatel cheese 2/3 cup brown sugar, packed 1/4 cup Splenda 2 eggs 1/2 cup vanilla non-fat yogurt 2 Tbsp grated orange zest 3 Tbsp orange juice 1 cup whole wheat flour 1 cup flour 2 tsp baking powder 1 1/2 cups fresh or frozen cranberries 3/4 cup white chocolate chips Preheat oven to 350ï¿½, coat tube pan or Bundt pan with cooking spray. Add margarine, light cream cheese, brown sugar, and Splenda to large mixing bowl and beat with electric mixer on medium speed until fluffy. Add eggs one at a time, then yogurt, orange zest and orange juice, mixing well. Slowly add the whole-wheat flour mixture to the mixture in the mixing bowl, beating on low speed. Slowly beat in the white flour and baking powder. Stir in the cranberries and white chocolate chips with a spoon. Pour into the prepared pan and bake 1 hour. Pattianne's Country Kitchen

Recipe #19

Creloe Chocolate Cake

Recipe #19 Creloe Chocolate Cake 1 cup sour cream 1-1/2 cups sugar 1/4 cup milk 2 cups flour 1/4 teaspoon salt 1 teaspoon baking soda 2 eggs, beaten 4 squares or 4 ounces unsweetened chocolate 1/2 cup hot water Icing: 1 8 ounce package cream cheese, softened 2 squares or 2 ounces unsweetened chocolate 1/8 cup milk or cream 3/4 or 1 cup powdered sugar 1 cup pecan halves In large bowl, mix sour cream, sugar and milk with whisk. Sift in flour, salt and baking soda. Stir in the eggs. Melt the chocolate in water. Stir into the flour mixture. Pour into a greased and floured 9 X 13 pan, or may use an 8-1/2 X 14 inch oblong pan. Bake for 40 minutes or until a toothpick comes out from the center clean. Let cool until sides shrink from pan (about 10 minutes). Turn cake onto tray or serving dish. "ENJOY"! Icing: In bowl, mash softened cream cheese until slightly blended. Melt chocolate in milk or cream over low heat. Mix into cream cheese. Add enough of the powdered sugar to thicken the icing for spreading. Spread over entire cake with a knife. Cover top and sides with pecan halves. Pattianne's Country Kitchen

Recipe #20

Chocolate Muffins

Lowcalorie/fat Recipe #20 Chocolate Muffins Lowcalorie/fat/carb 3 cups Kellogg's All Bran Cereal (Extra Fiber) 2 1/2 cups Water 1 1/2 tsp. Baking Powder 1 Fat free Brownie Mix Soak the bran in the water for 5 minutes. Mix in the brownie mix and baking powder. It makes 24 muffins. Bake at 350 *F. for 20-25 minutes. Put a teaspoon of Cool Whip on top. Serving size: 1 Muffin Nutrition Facts: Calories 102, Fat 0.2,Cholesterol 0, Sodium 230 mg., Carbohydrates 23.7g, Fiber 3.2 g, Protein 1.4 g. Weight Watchers Points 1 Pattianne's Country Kitchen

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Recipe #21

Chocolate Pudding

From Deb Ontario, Canada Recipe #21 Chocolate Pudding Can use lowfat milk 1/2 cup sugar 1/3 cup unsweetened cocoa powder 3 Tbsp cornstarch 1 tsp flour pinch of salt 2 cups milk (low fat is okay) 1 tsp butter 1 tsp vanilla extract 2 oz Kahlua(or however much you want) Mix sugar, cocoa, cornstarch, flour and salt in large, saucepan. Add 1 cup of milk, turn heat to medium and whisk, dissolving dry ingredients. Add remaining milk and continue whisking over medium heat until thickened and starting to simmer - 5 - 7 minutes. Simmer for 1 minutes, whisking constantly. Remove from heat and stir in butter and vanilla. Pour into pretty glasses, dessert dishes or custard. This may make more than you want - if it does, just save some for tomorrow (breakfast?). Chill for 2 hours in the refrigerator or 1 hour in the freezer. Pour Kahlua over the top, and serve. From Deb Ontario, Canada "Thankyou"! Deb Pattianne's Country Kitchen

Recipe #22

Ooey Gooey Treat

Diabetic
lowcalorie Recipe #22 Ooey Gooey Treat Diabetic/lowcalorie/fat 2 graham crackers squares* Sliced bananas Sugar-free chocolate pudding 1 graham cracker broken in half Prepare pudding according to instructions on box. Spread 1 graham cracker with pudding, then top with thinly-sliced banana. Put other graham cracker on top. Wrap and freeze. When it thaws out, it's gooey! Exchanges: 1 starch Pattianne's Country Kitchen

Recipe #23

Chocolate Chip Pudding in a Bowl

Microwave
Low fat Recipe #23 Chocolate Chip Pudding in a Bowl Microwave: Lowfat 1 1/2 tsp. corn starch pinch of salt 1/2 cup milk (can use 2% or 1% milk) 1 oz. (1/4 cup) chocolate Chocolate chips regular or mint flavoured Combine corn starch, salt and milk together in an 8 oz. custard cup or microwave bowl. Add chocolate chips. Cook 1:00 minute at 100% power until hot, but not boiling. Stir until the melted chocolate chips are completely blended with the milk mixture. Cook 45 seconds at 100% power more until just beginning to boil. Serve warm or chilled. Delicious if topped with vanilla ice cream or whipped cream. Make it right in the bowl your going to eat it from. It is good both warm and cold. Pattianne's Country Kitchen

Recipe #24

Miniature Praline Truffle Cups

Recipe #24 Miniature Praline Truffle Cups 6 ounces vanilla-flavored candy coating (almond bark) 24 tiny paper candy cups 6 ounces semisweet baking chocolate, cut up 2 tablespoons butter or margarine, cut into pieces 1/3 cup whipping (heavy) cream 1/4 cup finely ground pecans 1 tablespoon praline liqueur or maple syrup Melt candy coating in heavy 2-quart saucepan over very low heat, stirring constantly; remove from heat. Spread 1 teaspoon coating evenly on bottoms and up sides of paper cups. Let stand about 1 hour or until hardened. Melt chocolate in heavy 2-quart saucepan over low heat, stirring constantly; remove from heat. Stir in remaining ingredients. Refrigerate about 35 minutes, stirring frequently, until mixture is thick and mounds when dropped from a spoon. Spoon chocolate mixture into decorating bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired. Pattianne's Country Kitchen

Recipe #25

Chocolate Cream Pie

Recipe #25 Chocolate Cream Pie Who would have thought this creamy and rich milk chocolate pie would be so easy to make! 1/2 cup milk 1 1/2 cups miniature marshmallows or 16 large jet-puffed marshmallows 1 bar (8 ounces) milk chocolate, chopped 1 cup whipping (heavy) cream 1 package (6 ounces) ready-to-use graham cracker or chocolate-flavored pie crust Heat milk, marshmallows and chocolate in 3-quart saucepan over low heat, stirring constantly, until chocolate and marshmallows are melted and blended. Refrigerate about 20 minutes, stirring occasionally until mixture mounds slightly when dropped from a spoon. Beat whipping cream in chilled medium bowl with electric mixer on high speed until soft peaks form. Fold chocolate mixture into whipped cream. Pour into pie shell. Refrigerate uncovered about 8 hours or until set. Garnish with milk chocolate curls and whipped cream if desired. Immediately refrigerate any remaining pie after serving. Pattianne's Country Kitchen

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Recipe #26

Fudgy Frosted Brownie Cookies

Lowcalorie/fat Recipe #26 Fudgy Frosted Brownie Cookies Lowcalorie/fat 1 cup Original Bisquickï¿½ mix 3/4 cup granulated sugar 2/3 cup chopped pecans 1/2 cup unsweetened baking cocoa 1/2 cup sour cream 1 teaspoon vanilla 1 egg FroSTinG: 2 oz unsweetened baking chocolate 2 tablespoons butter or margarine 2 cups powdered sugar 3 to 4 tablespoons hot water Heat oven to 350ï¿½F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended. Drop dough by rounded tablespoons about 2 inches apart on cookie sheets. Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes. In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 Tbsp of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies. Makes 18 cookies. Nutrition Information Per Serving: 1 Cookie: Calories 200 (Calories from Fat 80); Total Fat 9g (Saturated Fat 3.5g); Cholesterol 20mg; Sodium 100mg; Total Carbohydrate 29g (Dietary Fiber 2g); Protein 2g Pattianne's Country Kitchen

Recipe #27

Chocolate-Cinnamon Sundae Cake (for 2)

Very Low Fat Recipe #27 Chocolate-Cinnamon Sundae Cake Verylow/Fat/Carb Lowcalorie Diabetic Exchanges Serves 2 2/3 cup Bisquick Heart Smartï¿½ mix 1/4 cup sugar 2 tablespoons unsweetened baking cocoa 1/2 teaspoon ground cinnamon 2 tablespoons fat-free egg product or 1 egg white 1/3 cup fat-free (skim) milk 1 1/2 tablespoons margarine or butter, softened 1/2 cup chocolate-flavor syrup 1/4 teaspoon ground cinnamon 1/2 pint (1 cup) reduced-fat vanilla ice cream, if desired Heat oven to 350ï¿½F. Spray bottom and sides of 8x4-inch loaf pan with cooking spray; lightly flour. In small bowl, beat all ingredients except chocolate syrup, 1/4 teaspoon cinnamon and the ice cream with electric mixer on low speed 30 seconds, scraping bowl frequently. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Before serving cake, in small microwavable bowl, stir chocolate syrup and 1/4 teaspoon cinnamon. Microwave on High 1 minute; stir. Drizzle warm sauce over warm or cool cake. Serve with ice cream. Serves 2. Nutrition Information: 1 Serving: Calories 260 (Calories from Fat 50); Total Fat 6g (Saturated Fat 1 1/2g, Trans Fat 1g); Cholesterol 0mg; Sodium 240mg; Total Carbohydrate 49g (Dietary Fiber 2g, Sugars 30g); Protein 4g Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 1 Fat Carbohydrate Choices: 3 Pattianne's Country Kitchen

Recipe #28

Mocha Dessert Sauce
Recipe #28 Mocha Dessert Sauce 1/2 cup chocolate chips 1 tablespoon butter 1/4 cup hot black coffee Combine all ingredients; blend until smooth. Pattianne's Country Kitchen

Recipe #29

Diabetic Chocolate Cake

Recipe #29 Diabetic Chocolate Cake 2 eggs, beaten 1/2 cup butter, melted 1 cup strawberry apple butter 1 tsp. vanilla 5 Tbsp. milk 3/4 cup Fudge Sweet Topping 5 Tbsp. Fruit Sweet 2 cup flour 2 tsp. baking powder Combine eggs, butter, strawberry apple butter and vanilla. Place the covered jar of Fudge Sweet into hot water to thin. Add the milk, Fudge Sweet and Fruit Sweet to the butter mixture. Sift the flour and baking soda together and blend with the wet mixture. Pour into two greased and floured 9" round tins or equivalent. Bake at 350 degrees for 40 minutes. Cool. Top with whipped cream. Pattianne's Country Kitchen

Recipe #30

Caramel Chocolate Coffee

Recipe #30 Caramel Chocolate Coffee 1 cup coffee, freshly brewed 2 tablespoons caramel ice cream topping 1 tablespoon chocolate syrup 1-2 tablespoon cream (optional) Stir together. Serve hot. Pattianne's Country Kitchen

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Recipe #31

Kahlua Hot Chocolate

Recipe #31 Kahlua Hot Chocolate Serves 1 1 (1/3 ounce) packet instant powdered cocoa mix 1 cup water (or 2% milk) 1 ounce Kahlua Toppings: cinnamon, pinch (optional) whipped cream (optional) mini marshmallows (optional) Boil water in microwave or on stove top. While stirring, mix cocoa packet with water. Add kahlua and stir well. Add toppings, if desired. Makes 1 serving. Nutrition Facts: Serving Size 1 (273g) Calories 120 Calories from Fat 3 (3%) Total Fat 0.4g 0% Saturated Fat 0.2g 1% Trans Fat 0.0g Cholesterol 0mg 0% Total Carbohydrate 16.1g 5% Dietary Fiber 0.3g 1% Pattianne's Country Kitchen

Recipe #32

Minted Hot Cocoa

Lowcalorie/fat Recipe #32 Minted Hot Cocoa Lowcalorie/fat 2 Tbsp cocoa powder 1 hard peppermint candy, crushed 1 cup hot water 1 cup 1% low-fat milk (or 2% milk) 1 teaspoon vanilla extract sugar substitute (try 3 packages) optional 1/4 cup Light whipped cream (optional) In a large mug (20 oz) or microwavable container, mix the cocoa, peppermint and hot water together and stir well. Microwave for 1 minute on High and stir. Add the milk and vanilla. Microwave for another 1 1/2 to 2 minutes until hot. Add the sugar substitute and stir. Top with the whipped cream if using. Enjoy. Pattianne's Country Kitchen

Recipe #33

Marshmallow Hot Chocolate

Recipe #33 Marshmallow Hot Chocolate Serves 2 2 cups 1% low-fat milk (or 2% milk) 5 tablespoons unsweetened cocoa powder 2 tablespoons sugar 10 large marshmallows In a small saucepan pour all ingredients. Heat saucepan to medium heat. Mix it every 2 minutes. Heat until very hot (or just after it starts boiling) and then turn the heat off. Stir Mixture and pour into 2 mugs. Serves 2. Enjoy! Nutrition Facts: Serving Size 1 Calories 293 Calories from Fat 38 (13%) Total Fat 4.3g 6% Saturated Fat 2.6g 13% Trans Fat 0.0g Cholesterol 12mg 4% Total Carbohydrate 60.6g 20% Pattianne's Country Kitchen

Recipe #34

Delcious Hot Chocolate

Recipe #34 Delicous Hot Chocolate 1 (14 ounce) can sweetened condensed milk 1/2 cup unsweetened cocoa 1 1/2 teaspoons vanilla extract 1/8 teaspoon salt 6 1/2 cups hot water In a large saucepan, combine sweetened condensed milk, cocoa, vanilla and salt; mix well. Over medium heat, slowly stir in water; heat through, stirring occasionally. DO NOT BOIL. Top with marshmallows, if desired. Note: Chocolate can be stored in the refrigerator up to 5 days. Mix well and reheat before serving. Pattianne's Country Kitchen

Recipe #35

Crockpot Hot Chocolate #1

Recipe #35 Crockpot/Slowcooker Hot Chocolate #1 Lowcalorie/fat/carb 4 cups skim milk powder 3/4 cup cocoa powder 10 cups water 2 Tbsp cream, whipping, 1 Tbsp chocolate grated Combine skim milk powder, water. amd cocoa. Stir until smooth in crock pot. Cook on low for 3 - 4 hours. Spoon into mugs. Serve using additional ingredients. Makes 10 servings. Nutrition Facts: Serving Size 1 Calories 124 Calories from Fat 21 (17%) Total Fat 2.4g 3% Saturated Fat 1.5g 7% Trans Fat 0.0g Cholesterol 8mg 2% Total Carbohydrate 18.0g 6% Pattianne's Country Kitchen

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Recipe #36

Crockpot Hot Chocolate #2

Recipe #36 Crockpot/Slowcooker Hot Chocolate #2 4 cups skim milk powder 1 cup icing sugar 10 cups water 3/4 cup cocoa Combine ingredients in crock pot; stir. Let cook 3 hours on low setting. Makes 11 servings. Nutrition Facts: Serving Size 1 Calories 152 Calories from Fat 6 (4%) Amount Per Serving Total Fat 0.7g 1% Saturated Fat 0.1g 0% Trans Fat 0.0g Cholesterol 4mg 1% Total Carbohydrate 27.0g 9% Pattianne's Country Kitchen

Recipe #37

Mexican Hot Chocolate

Recipe #37 Mexican Hot Chocolate 3 ounces unsweetened chocolate or Mexican chocolate tablets 1/2 cup sugar 2 tablespoons instant espresso granules 1 1/4 teaspoons ground cinnamon Pinch of salt 1 tablespoon finely grated orange zest 4 cups milk 1/2 teaspoon almond extract Cinnamon sticks, for garnish Sweetened whipped cream (optional) Combine chocolate, sugar, espresso granules, cinnamon, salt, orange zest and 1 1/2 cups water in a medium saucepan over low heat. Stir until chocolate is melted and mixture is smooth. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in milk and almond extract; reheat but do not boil. Remove saucepan from stove; whisk hot chocolate until foamy. Pour into mugs. Garnish with cinnamon sticks and top with whipped cream, if desired. Serves 3-4. Pattianne's Country Kitchen

Recipe #38

Graham Wafer Chocolate Cake

No Bake Recipe #38 Graham Wafer Chocolate Cake No Bake Cake: 220g sugar 240g butter 4 Tbsp cocoa 2 eggs, beaten 45 graham carckers (broken into about 5 pieces each) Icing: 220g sugar 240g shortening 240ml milk 41/2 tbsp flour 1/2 tbsp vanilla extract Melt the butter over medium heat then add the sugar and cocoa. Bring gently to a boil, stirring constantly, until the sugar has dissolved and the mixture has thickened. Remove from the heat, allow to cool a little then add the eggs very, very, slowly stirring all the while (you must add the eggs slowly otherwise all you get are scrambled eggs). Still beating the mixture, return to the heat and continue to cook for 1 1/2 minutes. Combine with the broken pieces of graham crackers then place the mixutre in a well-greased 22 x 30cm (9 x 13 inch) cake pan and compress down. Icing: Combine the sugar and shortening well. Meanwhile, bring the milk and flour to a boil over medium heat until the mixture thickens. One teaspoon at a time slowly add the milk and flour mix to the sugar and shortening mixture. While still warm beat briskly to combine all the ingredients then add the vanilla and continue beating until fluffy. When done spread the icing liberally over the cake, place in a refrigerator until completely cooled (at least 2 hours). Take out of the tin, top with chocolate shavings and serve. Pattianne's Country Kitchen

Recipe #39

Peppermint Mocha

Majic Bullet Recipe Recipe #39 Peppermint Mocha Magic Bullet milk fresh hot coffee 3-4 Tbs chocolate syrup (or cocoa powder) 1-2 peppermint candies 1-2 tsp sugar (optional) Grind your own dark roasted beans using the Flat Blade. The finer the grind the stronger the coffee, so blend into a coarse sand texture for lighter brews or a fine powder for strong coffee. Then Brew a pot of coffee. Fill 1/4 of the Tall Cup with milk and the peppermint candy blend with the Cross Blade for about 7 seconds. Microwave the milk on high for 35-45 seconds (be careful not to let the milk foam up out of the cup...stop it before it hits the top of the cup). Open the cup and add the chocolate syrup, then fill the Tall Cup just about to the top with coffee and Pulse 3 or 4 times. Pour into cups and serve. Serving Suggestion; This recipe serves 2, double or triple the ingredients (and use the Blender Attachment) for more servings. Pattianne's Country Kitchen

Recipe #40

Ooey Gooey Double Chocolate Butter Cake

From Diane Coquitlam B.C. Recipe #40 Ooey Gooey Double Chocolate Butter Cake Cake Mix 8 tablespoons (1 stick) butter, melted, plus 8 more tablespoons (1 stick) butter, melted, plus additional butter, for greasing pan 1 (18.25 ounce) package chocolate cake mix 1 egg, plus 2 eggs 1 (8 ounce) package cream cheese, softened 3 to 4 tablespoons cocoa 1 (16 ounce) box powdered sugar 1 teaspoon vanilla 1 cup chopped nuts Preheat oven to 350 degrees. Lightly grease a 13 x 9-inch baking pan. In a large bowl, combine the cake mix, 1 egg and 1 stick melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs, and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 1 stick of melted butter, and the vanilla extract, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan. Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces. From Diane Port Coquitlam, B.C. Canada "Thnkyou"! Diane Pattianne's Country Kitchen

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Recipe #41

Chocolate Icebox Pie

Recipe #41 Chocolate Icebox Pie 2 cups milk 1 1/2 squares baking chocolate 2/3 cup granulated sugar 3 tablespoons cornstarch 1/2 teaspoon salt 3 egg yolks 2 tablespoons butter 1 teaspoon vanilla extract Scald milk with baking chocolate. Mix in sugar, cornstarch, salt, and then stir in milk and cook in double boiler for 10 minutes until thickened. Stir a small amount of the liquid into beaten egg yolks, being careful not to curdle them, then add the rest of the liquid. Stir and cook for 2 minutes. Add butter and vanilla extract, then cool. Beat well and pour into pastry shell, top with whipped cream, and chill until quite firm. Serves 6. Pattianne's Country Kitchen

Recipe #42

Graham Wafer Turtles

Recipe #42 Graham Wafer Turtles Graham crackers 1 Cup light brown sugar 1 Cup butter (margarine does not taste as good) 1 Cup chopped walnuts 8 oz. chocolate (chips, bars, molding - milk choc. works best) Preheat oven to 350 ï¿½ F. Line a 9' x 13' pan with foil. Cover bottom with a layer of graham crackers (you may have to break some apart to fit to the edges.). Combine sugar, butter and nuts in a sauce pan and bring to a boil. Boil for 3 minutes, stirring constantly. Pour over graham crackers and bake for 10 minutes. Remove from oven and turn oven off. Cover with chocolate and return to oven until chocolate is soft. Spread chocolate with spatula to cover cookies. Cool slightly and cut into squares. Pattianne's Country Kitchen

Recipe #43

Orange-Cream Cheese Brownies

Lowcalorie/fat Recipe #43 Orange-Cream Cheese Brownies Lowcalorie/fat A perfect combination of refreshing orange and rich chocolate. 1 package Betty Crockerï¿½ Supreme dark chocolate brownie mix (with dark chocolate syrup pouch) 1/4 cup water 1/2 cup vegetable oil 2 eggs 1/2 package (8-ounce size) cream cheese, softened 3 cups powdered sugar 2 tablespoons frozen (thawed) orange juice concentrate Yellow food color Red food color 1/2 cup semisweet chocolate chips 1 tablespoon shortening Heat oven to 350ï¿½F. Grease (or use cooking spray) bottom of 13x9-inch rectangular pan. Stir brownie mix, chocolate syrup, water, oil and 2 eggs for fudgelike brownies (or 3 eggs for cakelike brownies) in medium bowl, using spoon, until well blended. Spread in pan. Bake 27 to 29 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely. Stir cream cheese, powdered sugar, orange juice, 4 drops yellow food color and 2 drops red food color until smooth and spreadable; spread over brownies. Place chocolate chips and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) about 2 minutes or until mixture can be stirred smooth. Drizzle over brownies. Refrigerate about 30 minutes or until cream cheese and chocolate are set. For 36 brownies, cut into 6 rows by 6 rows. Cover and refrigerate any remaining brownies. Nutrition Information: 1 Serving: Calories 235 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 30 mg; Sodium 20 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 2 g Exchanges: 1 Starch; 1 Fruit; 2 Fat Pattianne's Country Kitchen

Recipe #44

Nutty Chocolate Dream Bars

Recipe #44 Nutty Chocolate Dream Bars These brownie bars truly are a dream. The center is a fudgy mixture of chocolate chips and sweetened condensed milk, and topped with a tasty vanilla cream drizzle of frosting. 1 (18-1/4 or 18-1/2-ounce) package chocolate or fudge cake mix 1 egg 1/3 cup vegetable oil 1 cup chopped cashews (or your favorite nuts) 1 (14-ounce) can sweetened condensed milk (not evaporated milk) 1 cup (6-ounces) semi-sweet chocolate chips 1/8 tsp salt 1 teaspoon pure vanilla extract Frosting: 2/3 cup confectioners' powdered sugar 1 Tbsp cream cheese, at room temperature 1/2 tsp heavy cream or whole milk (about) Preheat oven to 350 F. Line a 9 x 13-inch baking pan with non-stick foil. Pour cake mix into a very large bowl and make a well in the center. Pour the egg and oil into the well. Using a mixer on medium speed, blend until the mixture is combined to a crumbly texture. Fold in the cashews. Remove 1 cup of the mixture and set aside for use later in the recipe. Pour remaining crumb mixture into the bottom of the foil-lined baking pan. Press firmly into an even layer. In a small saucepan, bring the sweetened condensed milk slowly to a simmer. Turn off heat and immediately stir in chocolate chips, salt, and vanilla extract. Stir until chocolate is melted and all is combined. Pour chocolate mixture evenly over the crumb layer in the pan. Sprinkle reserved 1 cup of chocolate crumb mixture evenly over the fudge layer. Bake about 30 minutes until the edges are firm. Place on a rack and let cool completely before adding the frosting. Frosting: Whisk together powdered sugar, cream cheese, and heavy cream until smooth. It should be thick, but still thin enough to extrude. Pour into a zip-top plastic bag, press out all the air, and seal. Snip a very tiny bit of the corner from the bottom of the bag. Use as a pastry bag to drizzle frosting in a decorative pattern over the top of the brownie dream bars. Let brownies sit at room temperature for about an hour before cutting to let the frosting firm up. Store leftovers covered at room temperature. Pattianne's Country Kitchen

Recipe #45

Rocky Road Bars

Recipe #45 Rocky Road Bars A yummy square with the combination of chocolate, marshmallows and nuts. Quick and easy to make. Base: 3 squares semi-sweet chocolate 1/2 cup butter 1 1/2 cups graham wafer crumbs 1/2 cup finely chopped pecans 1/2 cup flaked coconut Topping: 1 1/2 cups miniature marshmallows 1 cup flaked coconut 1 cup pecans 1 can sweetened condensed milk (Eagle Brand, 300ml) 3 squares semi-sweet chocolate Preheat oven to 350 degrees F. Put chocolate and butter in a 9 x 13 inch cake pan. Put in the oven to melt. Remove from the oven and add the graham wafer crumbs, pecans, and coconut. Mix well and then press into the bottom of the pan. Topping: Sprinkle marshmallows over base. Sprinkle coconut over marshmallows, and then pecans. Pour the sweetened condensed milk evenly over all. Bake for 25 to 30 minutes until golden brown. Remove from oven and cool. Melt chocolate squares. Drizzle over the cooled bars. Chill and cut into squares. Pattianne's Country Kitchen

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Recipe #46

Double-Chocolate Rocky Road Cookie Bars

From Angela San Jose CA Recipe #46 Double-Chocolate Rocky Road Cookie Bars Cookie Mix Rich double chocolate chunk cookie mix a decadent and delicious bar. 1 pouch (1 lb 1.5 oz) double chocolate chunk cookie mix 1/4 cup vegetable oil 2 tablespoons water 1 egg Filling: 1 package (8 oz) cream cheese, softened 1/2 cup granulated sugar 1/4 cup butter or margarine, softened 2 tablespoons Gold Medalï¿½ all-purpose flour 1 teaspoon vanilla 1 egg 1/4 cup chopped pecans 1 cup semisweet chocolate chips (6 oz) 1 1/2 cups miniature marshmallows Frosting: 1/2 cup butter or margarine 1/4 cup unsweetened baking cocoa 1/3 cup milk 3 cups powdered sugar 1 teaspoon vanilla 1 cup chopped pecans Heat oven to 350ï¿½F. Spray bottom and sides of 13x9-inch pan with cooking spray. In large bowl, stir cookie base ingredients until soft dough forms. Press dough in bottom of pan. Set aside. In large bowl, beat cream cheese, granulated sugar, 1/4 cup butter, the flour, 1 teaspoon vanilla and the egg with electric mixer on medium speed until smooth. Stir in 1/4 cup pecans. Spread over cookie dough base. Sprinkle with chocolate chips. Bake 26 to 28 minutes or until filling is set. Sprinkle evenly with marshmallows. Bake 2 minutes longer. In 2-quart saucepan, melt 1/2 cup butter over medium heat. Stir in cocoa and milk. Heat to boiling, stirring constantly. Remove from heat. With wire whisk, gradually stir in powdered sugar until well blended. Stir in 1 teaspoon vanilla and 1 cup pecans. Immediately pour over marshmallows, spreading gently to cover. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Makes 24 bars. From Angela San Jose, CA U.S.A. "Thankyou"! Angela Pattianne's Country Kitchen

Recipe #47

Chocolate Marshmallow Cake

Recipe #47 Chocolate Marshmallow Cake 6 ounces butter (3/4 cup, 1 1/2 sticks) 1 1/2 cups sugar 3 tablespoons unsweetened cocoa 3 eggs 1 1/2 cups self-rising flour 1 1/2 cups chopped pecans 1 teaspoon vanilla extract 6 ounces miniature marshmallows, about 3 cups Icing, below Cream butter and sugar until light and fluffy; beat in cocoa. Add eggs, one at a time, beating well after each addition. Add flour, nuts and vanilla; mix well. Pour batter into greased and floured 9x13x2-inch baking pan. Bake cake at 325ï¿½ for 40 minutes. Remove from oven and place miniature marshmallows on top of hot cake. Let marshmallows melt then frost with icing (below) while still warm. Icing 1/4 cup butter 1 lb confectioners sugar (about 3 1/2 cups unsifted) 1/4 cup unsweetened cocoa 1 teaspoon vanilla milk Mix all ingredients together, adding milk until desired spreading consistency is reached; spread on warm cake. Cool cake thoroughly before serving. Pattianne's Country Kitchen

Recipe #48

Low-Sugar-Chocolate Chip Cookies

Very Lowcalorie Recipe #48 Low-Sugar-Chocolate Chip Cookies Very Lowcalorie/fat/carb Diabetic Exchanges 1/2 cup (1 stick) butter or margarine, softened 1/4 cup sugar granulated sugar substitute to equal 1/2 cup sugar 1 large egg 1 teaspoon vanilla extract 1 cup all-purpose flour 3 tablespoons Hershey's Cocoa or Hershey's European style Cocoa 1/2 teaspoon baking soda 1/8 teaspoon salt 2 tablespoons skim milk 1/3 cup Hershey's mini chips Semi-Sweet Chocolate Heat oven to 375ï¿½. In medium bowl, beat butter, sugar and sugar substitute until well blended. Add egg and vanilla; beat well. Stir together flour, cocoa, baking soda and salt; add alternately with milk to butter mixture, beating until well blended. Stir in small chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 7 to 9 minutes or just until set. Remove from cookie sheet to wire rack. Cool completely. Per 1 cookie: 50 calories, 1 g protein, 3 g fat, 5 g carbohydrate, 5 mg cholesterol, 50 mg sodium Diabetic Exchanges: 1 vegetable, 1/2 fat Pattianne's Country Kitchen

Recipe #49

Chocolate ï¿½clair Dessert

Lowcalorie/fat Recipe #49 Chocolate ï¿½clair Dessert Lowcalorie/fat/carb WW 1 box low-fat graham crackers 2 boxes sugar-free fat-free vanilla pudding mixed with 3 cups skim milk 1 box sugar-free fat-free chocolate pudding mixed with 1-1/2 cups skim milk 12 oz. fat-free Cool Whip In a 9x13 inch pan, layer 8 graham crackers. Mix vanilla pudding with milk and set aside for 2 minutes. Then gently fold in Cool Whip and pour 1/2 over graham crackers. Layer another layer of graham crackers. Pour rest of pudding mixture over graham crackers. Layer another layer of 8 graham crackers. Mix chocolate pudding and set aside for 2 min. Then pour over graham crackers. Put in fridge for 6 hours or overnight to allow graham crackers to soften. Serving size: cut into 15 pieces. Nutritional Information: Calories 166 Fat 2.2g Cholesterol 1mg Carbs 32.2g Sodium 214 mg Protein 4.4g Weight Watcher Points 3 For those of you that do not use the sugar-free products and want to use the regular pudding mixes, the Weight Watcher Points are 5 If your using regular pudding mixes the Nutritional Values are: Calories 238 Fat 2.4g Cholesterol 1mg Carbs 49.5g Fiber 1.1g Protein 4.6g Pattianne's Country Kitchen

Recipe #50

Chocolate Toffee Trifle

Lowcalorie/fat Recipe #50 Chocolate Toffee Trifle Lowcalorie/fat/carb Diabetic Exchanges 1 (16-ounce) angel food cake 2/3 cup sugar 3 tablespoons cocoa 1 tablespoon cornstarch 1 (5-ounce) can evaporated skimmed milk 1/4 cup coffee liqueur 3 (1.4-ounce) English toffee candy bars, crushed 3 (4-serving) packages instant vanilla pudding and pie filling 3 cups skim milk (or 2% milk) 2 bananas, peeled and sliced 1 (12-ounce) container fat-free frozen whipped topping, thawed Cube cake and place in large bowl. To make chocolate sauce: combine sugar, cocoa, cornstarch, and evaporated milk. Cook over low heat until thickens. Remove from heat; add coffee liqueur, cool. Pour chocolate mixture over cake in bowl. Add crushed candy to cake mixture. In mixer, beat pudding and 3 cups skim milk until thick. Pour over angel food cake mixture. In trifle dish, layer cake mixture, banana, and whipped topping. Repeat layers, ending with whipped topping. Makes 16 Servings. Nutrition information per serving: Calories 299; Protein (g) 5; Carbohydrate (g) 61; Fat (g) 3; Calories from Fat (%) 9; Saturated Fat (g) 2; Dietary Fiber (g) 1; Cholesterol (mg) 5; Sodium (mg) 505. Diabetic Exchanges: 4 other carbohydrate, 0.5 fat Pattianne's Country Kitchen

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Recipe #51

Chocolate Cinnamon Bread Pudding

Recipe #51 Chocolate Cinnamon Bread Pudding Lowcalorie/fat The warm melted chocolate makes it a definite comfort food, while the whole wheat bread and evaporated skim milk add to its nutritional punch. 5 slices whole-wheat or white bread, torn into small pieces 2 large eggs 12 ounces evaporated skim milk 3/4 cup packed light brown sugar 1/4 cup cocoa powder 2 teaspoons vanilla 1/2 teaspoon ground cinnamon 2 tablespoons semi-sweet chocolate chips 3 cups nonfat vanilla frozen yogurt Preheat the oven to 350 degrees. Lightly oil an 8-inch square baking dish. Spread the bread in the dish in an even layer. 3. In a mixing bowl, whisk the eggs. Add the evaporated skim milk, brown sugar, cocoa, vanilla, and cinnamon. Whisk until the sugar and cocoa dissolve. Pour the cocoa mixture over the bread. With a fork, mix in any unsoaked bread pieces. Sprinkle the chocolate chips over the top and let stand for 10 minutes. Bake for 35 minutes, or until puffed and set in the center. Serve warm, with a scoop of frozen yogurt or whipped cream on top. Serves 6. NUTRITION INFO (per serving) Calories: 427.5 Fat: 5.4 g Carbohydrates: 82.4 g Protein: 14.9 g Pattianne's Country Kitchen

Recipe #52

Chocolate Cake

From Deridrie Port Moody, B.C. Recipe #52 Chocolate Cake EASY/Quick! 1/4 cup margarine 3 Tbsp. cocoa 1 egg 1 tsp. baking soda 1/4 tsp. salt 1 cup sour cream or milk 1 cup sugar 1 cup flour Mix all ingredients well. Bake at 350 *F. in an 8x8" pan for 40 mins. or until baked. Frost with your favourite icing. From Deridrie Port Moody, B.C. Canada "Thankyou"! Deirdrie Pattianne's Country Kitchen

Recipe #53

Chocolate Cake #2

From Deridrie Port Moody B.C. Recipe #53 Chocolate Cake #2 Easy/Quick! 2 Tbsp. margarine 5 Tbsp. cocoa 1 cup white sugar 1 cup flour 1 small tsp. salt 1 level tsp. baking soda 1 egg plus milk to fill a cup 1 tsp. vanilla Melt margarine and cocoa together. Mix all dry ingredients. Add milk and egg; beat with mixer. Add melted cocoa, butter and vanilla. Bake in an 8x8" pan at 350 *F. for 30 mins. From Deridrie Port Moody, B.C. Canada "Thankyou"! Deirdrie Pattianne's Country Kitchen

Recipe #54

Rocky Road Chocolate Fudge

Microwave Recipe #54 Rocky Road Chocolate Fudge Microwave 1/2 cup butter 3/4 cup Hersheyï¿½s cocoa 4 cups powdered sugar 1 teaspoon vanilla extract 1/2 cup evaporated milk 1 cup nuts 1 cup mini marshmallows Line a jelly-roll pan with foil. Set aside. In medium microwave proof bowl Microwave butter on high to 1 to 1 1/2 minutes or until melted. Add cocoa stir until smooth. Stir in sugar and vanilla; blend well (mixture will be crumbly) stir in milk. Microwave on high 1 minute, stir. Microwave an additional minute or until hot. Beat with wooden spoon until smooth; add nuts, mix well. Add marshmallows, stir. Pour into prepared pan. Cover; chill until firm. Cut into squares, store in tightly covered container in refrigerator. Pattianne's Country Kitchen

Recipe #55

Marshmallow Mud Fudge Bites

Recipe #55 Marshmallow Mud Fudge Bites 1 box devil's food cake mix 2 large eggs, lightly beaten 1/2 cup vegetable oil 1 cup water 1-1/2 cups miniature marshmallows 1 pound semisweet dark chocolate at room temperature, chopped 1-1/3 cups heavy whipping cream 4 Tablespoons (1/2 stick) butter 1/4 teaspoon kosher salt 1/2 cup chopped honey-roasted peanuts Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick foil. Combine cake mix, eggs, oil, and water in a large bowl, whisking with a large fork about 2 minutes until combined. Bake 30 to 35 minutes until done. Set aside until completely cooled. Cut cooled cake into 1/2-inch cubes and place in a large mixing bowl along with marshmallows. Re-line pan with nonstick foil and set aside. Heat cream and butter in a microwave-safe bowl until it begins to boil, about 1-1/2 minutes. Add chopped chocolate to the cream and let sit for 2 minutes to soften. Add salt and whisk until smooth, reheating in 10-second increments if necessary. You should have about 3 cups of ganache. Pour 2 cups of the chocolate ganache into the cake and marshmallows. Fold gently until completely combined. The cake cubes will fall apart and look like mud or wet dirt. Spread mixture evenly in prepared pan. Place pan in the freezer for 1 hour, reserving the remaining 1 cup chocolate ganache, covered, on the counter-top. When the fudge has firmed up, spread remaining chocolate evenly on top, working quickly, and sprinkle with chopped honey-roasted peanuts. You may need to rewarm the ganache slightly to a spreadable consistency. The ganache topping should firm up quickly on the cold cake. If not, refrigerate until firm. Remove from the pan by lifting out the foil. Peel down the sides and cut into small squares to serve. Cover and refrigerate any leftovers. Makes 24 to 48 servings, depending on cut size. Pattianne's Country Kitchen

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Recipe #56

Chocolate Cannoli Cake

Recipe #56 Chocolate Cannoli Cake Topping: 1 egg white, ligtly beaten 1 cup ricotta cheese 1/4 cup sugar 1 Tbsp cold brewed coffee 2 tsp grated orange peel 1/2 cup mini semisweet chocolate chips Batter: 1 cup sugar 1/2 cup cold brewed coffee 1/3 cup canola oil 1/3 cup orange juice 1 egg 1 egg white 1 Tbsp cider vinegar 1 Tbsp vanilla extract 1 cup all purpose flour 1/2 cup whole wheat flour 1/3 cup cocoa 1/3 tsp baking powder 1/2 tsp salt In a small bowl, combine the topping ingredients; set aside. In a large bowl, combine the first 8 batter ingredients; beat until well blended. Combine the flours, cocoa, baking powder, salt; gradually beat into sugar mixture until blended. Transfer to a 13ï¿½9x2 inch baking dish coated with cooking spray. Top with heaping tablespoons of ricotta mixture; cut through the batter with a knife to swirl. Bake at 350 for 25-30 min or until a toothpick inserted near the center comes out clean. Cool on wire rack, referigerate any left overs. Pattianne's Country Kitchen

Recipe #57

Chocolate Lover's Cheesecake

Recipe #57 Chocolate Lover's Cheesecake 18 OREO Cookies, finely crushed (about 1-1/2 cups) 2 Tbsp. butter, melted 3 pkg. (250 g each) Cream Cheese, softened 3/4 cup sugar 1 tsp. vanilla 1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, melted, cooled slightly 3 eggs Preheat oven to 325ï¿½F. Mix cookie crumbs and butter; press firmly onto bottom of 9-inch springform pan. Set aside. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add chocolate; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate at least 4 hours or overnight. Store any leftover cheesecake in refrigerator. Pattianne's Country Kitchen

Recipe #58

Chocolate Truffle Cups

Microwave Recipe #58 Chocolate Truffle Cups Microwave 2 squares BAKER'S White Chocolate 3 Tbsp. milk, divided 1/4 cup (1/4 of 250-g tub) PHILADELPHIA Light Cream Cheese Spread, divided 2 squares BAKER'S Semi-Sweet Chocolate' Microwave white chocolate and 1 Tbsp. of the milk in small microwaveable bowl on MEDIUM 1-1/2 min. or until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended. Add 2 Tbsp. of the cream cheese spread; stir until melted. Repeat using semi-sweet chocolate, remaining 2 Tbsp. milk and remaining 2 Tbsp. cream cheese. Spoon chocolate mixtures, side by side, evenly into two dessert dishes. Refrigerate at least 15 min. before serving. Store leftovers in refrigerator. Pattianne's Country Kitchen

Recipe #59

Cheesecake Topped Brownies

Cake Mix Recipe #59 Cheesecake Topped Brownies Cake Mix 1 (21 1/2 oz) package brownie mix 1 (8 oz) package cream cheese; softened 2 tablespoons butter or margarine, softened 1 tablespoon cornstarch 1 (14 oz) can sweetened condensed milk 1 egg 1 teaspoon vanilla extract 1 (16 oz) container prepared chocolate frosting Preheat oven to 350?F. Grease a 9 by 13 inch baking pan. Prepare brownie mix according to the directions on the package. Spread into prepared baking pan. In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter. Bake for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting and cut into bars. Pattianne's Country Kitchen

Recipe #60

Coffee Mousse

Lowcalorie/fat

from Debbie N.V. Recipe #60 Coffee Mousse Lowcalorie/fat/carb 2 Tbsp. MAXWELL HOUSE Instant Coffee 1 tsp. unflavoured gelatine 1/4 cup water(room temperature) 1/4 cup boiling water 1/2 cup PHILADELPHIA Cream Cheese Spread(1/2 of 250-g tub) 1/3 cup sugar 2/3 cup whipping cream 2 eggs semi-sweet chocolate shavings Mix coffee granules, gelatine and room temperature water in small bowl until well blended. Add boiling water; stir at least 1 minute or until gelatine is completely dissolved. Cool to room temperature. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gradually add cream, beating until well blended. Add eggs; beat just until blended. Gently stir in coffee mixture. Pour evenly into 6 dessert dishes. Refrigerate several hours or until set. Top each with chocolate shavings just before serving. Per Serving: 230.0cal Protein 4.3g Carbohydrate 14.1g Fat 17.7 of which Saturated Fat 10.0g Fibre 0.0g Sodium 0.1g From Debbie North Vancouver, B.C. Canada "Thankyou"! Debbie Pattianne's Country Kitchen

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Recipe #61

Chocolate Cheesecakes

(for Two)

Lowcalorie/fat/ Recipe #61 Chocolate Cheesecakes (for Two) Lowcalorie/fat/carb 60 g (about 1/4 of 250-g pkg.) Brick Cream Cheese, softened 1 Tbsp. sugar 1 square BAKER'S Semi-Sweet Chocolate, melted 1/2 cup thawed COOL WHIP Whipped Topping 2 OREO Cookies Beat cream cheese, sugar and chocolate in medium bowl with wire whisk until well blended. Gently stir in whipped topping. Place 1 cookie on bottom of each of 2 paper-lined muffin cups; top with cream cheese mixture. Refrigerate at least 2 hours or overnight. (Or if you are in a hurry, freeze 1 hour.) Per Serving: 329.9 cal Protein 3.0g Carbohydrate 31.0g Fat 22.0g Fat 13.0g from fat Fibre 1.0g Sodium0.2g Pattianne's Country Kitchen

Recipe #62

Rocky Road No-Bake Cheesecake
Recipe #62 Rocky Road No-Bake Cheesecake 1 cup OREO Baking Crumbs 1/4 cup butter, melted 3 squares BAKER'S Semi-Sweet Chocolate, divided 2 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened 1/3 cup sugar 1/4 cup milk 2 cups thawed COOL WHIP Whipped Topping 3/4 cup JET-PUFFED Miniature Marshmallows 1/3 cup chopped peanuts Mix crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate to form crust. Microwave 1 of the chocolate squares in small microwaveable bowl on MEDIUM 1 min; stir until chocolate is completely melted. Set aside. Beat cream cheese, sugar and milk in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Gently stir in whipped topping, marshmallows and peanuts. Coarsely chop remaining 2 chocolate squares; stir into cream cheese mixture. Spoon into crust. refrigerate 4 hours or until set. Store leftover pie in refrigerator. Pattianne's Country Kitchen

Recipe #63

Chocolate Mayo Cake #1

Lowfat No eggs Recipe #63 Chocolate Mayo Cake #1 Lowfat No eggs 2 Cup flour 1 1/2 tsp. baking soda 1 Cup sugar 1/2 Cup baking cocoa 3/4 Cup mayonnaise 1 Cup cold water 1 tsp. vanilla Sift together flour, sugar, soda and cocoa into a mixing bowl. Add the remaining ingredients and beat until smooth. Put batter in a 9ï¿½13 cake pan. Bake at 350 for 35 min. Pattianne's Country Kitchen

Recipe #64

Chocolate Mayonnaise Cake #2

No Eggs Recipe #64 Chocolate Mayonnaise Cake #2 No Eggs 1 cup granulated sugar 1 cup mayonnaise 2 cups sifted all purpose flour 1/2 teaspoon salt 1/2 teaspoon. baking powder 6 Tbsp cocoa 2 Tbsp baking soda 1 cup warm water 2 tablespoon vanilla Preheat oven at 350 F. Cream together sugar and mayonnaise. Sift together flour, salt, baking powder and cocoa. Disolve soda in warm water, add vanilla. To the creamed mixture alternately add dry and liquid ingredients. Put in ungreased pan. Bake for 35 min aprox. Cool and frost with favorite icing. Pattianne's Country Kitchen

Recipe #65

Chocolate Mayonnaise Cake #3

No Eggs Recipe #65 Chocolate Mayonnaise Cake #3 No Eggs 1 cup dates 1 cup walnuts 1 cup boiling water 1 tsp. baking soda 2 tsp. vanilla 2 cup cake flour 2 Tbsp. cocoa 1 cup sugar 1 tsp. salt 1 cup mayonnaise Mix dates, walnuts, boiling water, baking soda and vanilla together in a large bowl and then let cool. Sift together the cake flour, cocoa, sugar and salt. Add to the cooled date mixture. Fold in mayonnaise. Bake 25 - 30 minutes in a 325 - 350 *F. degree oven in 2 square pans or one rectangular pan. Pattianne's Country Kitchen Kitchen

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Recipe #66

Amish Moist Chocolate Cake

from Michelle

Great Falls MT Recipe #66 Amish Moist Chocolate Cake 2 cups flour 4 Tbsp cocoa 2 tsp baking soda 1 cup granulated sugar 1 cup mayonnaise 1 cup cold black coffee 1 tsp vanilla Sift dry ingredients. Cream in mayonnaise gradually. Add coffee slowly while beating. Add vanilla last Place in a greased 9 x 13 pan Bake 350 for 20 minutes then turn the temperature down to 325 for the rest of the time (usually 5-10 more minutes). Do the toothpick test to see if it is done. From Michelle Great Falls, Momtana U.S.A. "Thankyou"! Michelle Pattianne's Country Kitchen Kitchen

Recipe #67

Mocha Sponge Cake

Recipe #67 Mocha Sponge Cake A delicious light sponge cake, flavored with coffee and a hint of chocolate. 1 tablespoon instant espresso powder 1 tablespoon unsweetened cocoa powder 3 tablespoons hot water 1 tablespoon coffee flavored liqueur 1 tablespoon chocolate liqueur 1 cup sifted cake flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 3 egg whites 3 egg yolks 1 cup white sugar Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. (or use an 8 cup decorative pan.) Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly. In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry. In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly. Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed. Pattianne's Country Kitchen

Recipe #68

Fudgy Skillet Brownies
Recipe #68 Fudgy Skillet Brownies An easy homemade treat in less than an hour with a recipe that uses the same skillet to melt the chocolate and bake the brownies. Then scoop them right from the pan. 1 1/4 cups sugar 3 large eggs 1 cup all-purpose flour (spooned and leveled) 1/4 cup Dutch-process cocoa powder (spooned and leveled) 1/2 teaspoon salt 4 tablespoons (1/2 stick) unsalted butter 1/4 cup heavy cream 8 ounces bittersweet chocolate, coarsely chopped Preheat oven to 350 *F. degrees. In a large bowl, whisk together sugar and eggs. In another bowl, whisk together flour, cocoa, and salt. In a medium ovenproof nonstick skillet, bring butter and cream to a simmer over medium. Add chocolate; reduce to medium-low. Cook, stirring constantly, until chocolate has melted, about 1 minute. Remove from heat, and let cool 5 minutes. Add chocolate mixture to sugar mixture, whisking until blended (reserve skillet). Fold in flour mixture. Pour batter into skillet. Bake until a toothpick inserted in center comes out clean, about 40 minutes. Serve from skillet, warm or at room temperature. Serves 10. Optional: Stir in Pecans, walnuts, or chocolate chips If serving brownies warm. Pattianne's Country Kitchen Kitchen

Recipe #69

Chocolate Cake Low In Cholesterol

No Dairy
Recipe #69 Chocolate Cake Low In Cholesterol No Dairy 3 cups of self raising flour 6 spoonfuls of cocoa powder 1 small spoonful cooking soda 2 cups of sugar 10 spoonfuls of corn oil 2 spoonfuls of wine vinegar 2 vanillas orange zest 2+ cups of water powder sugar Put all fluids together and slightly beat (no mixer needed), then add remaining ingredients and beat again. Oil a baking pan and bake cake for about an hour in a preheated oven at 170? until a toothpick inserted in the center comes out clean. Frost it with powder sugar on top. If you like you can add pieces of dark chocolate (without milk) in the cake before baking. Pattianne's Country Kitchen

Recipe #70

Dairy/Egg-Free Chocolate Cake

Recipe #70 Dairy/Egg-Free Chocolate Cake 185g flour 3 Tbp cocoa 250g sugar 1 tsp baking soda 1/2 tsp salt 15ml white vinegar 90ml oil 250ml water 1 tsp vanilla essence Pre-heat oven to 180C Combine dry ingredients in a bowl. Combine liquid ingredients. Add liquid ingredients to dry ingredients and stir quickly. Bake for 40 minutes. Cool 10 minutes before turning out of the pan. Pattianne's Country Kitchen Kitchen

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Recipe #71

Flourless Chocolate Almond Cake
Recipe #71 Flourless Chocolate Almond Cake 1/2 cup blanched almonds 3/4 cup organic sugar 1 regular size bittersweet organic chocolate bar 2 tbsp unsweetened cocoa powder 3 tbsp organic unsalted butter 4 oz organic sour cream 5 egg whites for ï¿½fluffï¿½ + 2 egg yolks for chocolate batter mix 1 tsp pure vanilla extract 1/2 tsp pure almond extract Pinch of sea salt In a food processor, combine your blanched almonds with 1/4 cup sugar. Process until finely ground. Preheat the oven to 350 F*. Coat one 9 inch spring form pan lightly with butter and dust with cocoa powder, tap pan and set aside. Melt chocolate and butter in a double boiler, stirring until smooth. In bowl of mixer place 5 egg whites, place 2 of the egg yolks in another large bowl and set the mixing bowl aside. In a large bowl mix 2 egg yolks, chocolate, extracts, sour cream, 1/4 cup of sugar and 2 tbsp of cocoa. Stir until blended well. Return to mixing bowl, beat your egg whites on high speed adding your pinch of salt. Beat until frothy. Add last 1/4 cup of sugar, continue beating until eggs look like clouds. Slowly and gently add your whipped egg whites to chocolate mixture, fold in until well blended. Pour into your spring form. And bake for 30 minutes. When the cake comes out it is first raised, itï¿½s normal for the cake to fall. Once it has fallen and is cooled a bit. Serve. Pattianne's Country Kitchen Kitchen

Recipe #72

Cappuccino-Cream Cheese Brownies

Lowcalorie/fat Recipe #72 Cappuccino-Cream Cheese Brownies Lowcalorie/fat/carb Prep 15 minute(s) 4 squares BAKER'S Unsweetened Chocolate, chopped 3/4 cup butter 2 cups sugar, divided 5 eggs, divided 3 Tbsp. MAXWELL HOUSE CAFï¿½ Instant Coffee Beverage Mix, any flavour 1 tsp. vanilla 1 cup flour 1 pkg. (250g) PHILADELPHIA Brick Cream Cheese, softened 2 Tbsp. flour 1/2 tsp. ground cinnamon Preheat oven to 350 *F. Microwave chocolate and butter in large microwaveable bowl on MEDIUM 2 minutes or until butter is melted. Stir until chocolate is completely melted. Stir in 2 cups of the sugar. Add 4 of the eggs, the coffee granules and vanilla; mix well. Stir in 1-1/4 cups of the flour. Spread into greased foil-lined 13x9-inch baking pan. Beat cream cheese, remaining 1/3 cup sugar, remaining egg, the 2 Tbsp. flour and cinnamon in same bowl until well blended. Spoon over brownie batter. Swirl with knife to marbleize. Bake 40 min. or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Store leftover brownies in refrigerator. Per Serving: 240.0 cal Protein 3.0g Carbohydrate 29.0g Fat 13.0g Fat 7.0g Fibre 1.0g Sodium0.1g Pattianne's Country Kitchen

Recipe #73

Caramel-Pecan Cheesecake Bars

Lowcalorie/fat

From Beverly N.V. Recipe #73 Caramel-Pecan Cheesecake Bars Lowcalorie/fat/carb Prep 15 minute(s) 1 cup pecan pieces, divided 1 cup crushed Vanilla Wafers(about 50 wafers) 1/4 cup butter, melted 4 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened 1 cup sugar 1 cup sour cream 3 Tbsp. flour 1 Tbsp. vanilla 4 eggs 24 KRAFT Caramels 1 Tbsp. water 3 squares BAKER'S Semi-Sweet Chocolate, melted Preheat oven to 325 *F. Remove 1/2 cup of the pecans; set aside. Chop remaining pecans. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix wafer crumbs, chopped pecans and butter. Press firmly onto bottom of prepared pan. Refrigerate until ready to use. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add sour cream, flour and vanilla; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 45 min. or until centre is almost set. Cool completely. Place caramels in microwaveable bowl. Add water. Microwave on HIGH 1 min. or until caramels are completely melted when stirred. Pour over cheesecake; top with the reserved pecans. Drizzle chocolate over cheesecake. Refrigerate at least 4 hours. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Store in tightly covered container in refrigerator. Nutritional Values: 249.9k cal Carbohydrate 20.0g of 12.0g Fat 18.0g Saturated Fat 8.0g Fibre1.0g Sodium 0.2g From Beverly North Vancouver, B.C. Canada "Thankyou"! Beverly Pattianne's Country Kitchen Kitchen

Recipe #74

Caramel Mochaccino Cheesecake

Recipe #74 Caramel Mochaccino Cheesecake Prep 15 minute(s) 1 cup OREO Baking Crumbs 1/4 cup butter, melted 1/2 cup caramel sundae syrup 3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened 3/4 cup sugar 1/4 cup coffee-flavoured liqueur, such as Kaluaa 6 squares BAKER'S Semi-Sweet Chocolate, melted 3 eggs Preheat oven to 350 *F. Mix crumbs and butter; press firmly onto bottom and 1 inch up side of 9-inch springform pan. Pour caramel sauce over crust. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add liqueur and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour into crust. Bake 45 to 50 min. or until centre is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator. Pattianne's Country Kitchen Kitchen

Recipe #75

Berry Mocha Fudge
Recipe #75 Berry Mocha Fudge 1/4 pound butter 12 oz. can of evaporated milk 3 1/2 cups of sugar 1 heaping tablespoon of instant coffee 10 ounces Hershey's Raspberry chocolate chips 2 ounces (2 squares) bittersweet chocolate 7 ounces marshmallow cream 1 teaspoon vanilla In a heavy saucepan melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly until the temperature reaches 235 degrees F. Remove from heat and and raspberry chocolate chips and the bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until blended. Stir in the vanilla. Pour into a lightly greased 9 X 13 inch pan. Cut in bite sized squares when cooled. Pattianne's Country Kitchen Kitchen

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Recipe #76

Chocolate Strawberry Port Cake

from Nana Port Kells Canada Recipe #76 Chocolate Strawberry Port Cake 1/3 cup butter or margarine 1 cup (6 ounces) semisweet chocolate pieces, divided 1/2 cup port wine, divided 2 eggs, separated 1/2 cup sugar, divided 1/2 cup flour 1 pint basket fresh California strawberries, stemmed and sliced 1 cup whipping cream, shipped and sweetened In double boiler over simmering water, melt butter and 1/2 cup of the chocolate in 1/3 cup of the port. Stir and cool. In mixer bowl beat egg yolks with 6 tablespoons of the sugar until thick and pale. Gradually beat in chocolate mixture. Mix in flour and remaining chocolate. In another bowl beat egg whites with remaining sugar just until stiff; gradually fold into chocolate batter to blend. Pour into greased and floured 9-inch round layer cake pan. Bake in 325-degree oven 25 to 30 minutes until pick inserted into center comes out clean. Cool in pan 5 minutes; loosen and invert onto plate. With back of spoon press shallow indentation into center of cake. Toss strawberries with remaining port; spoon into center of cake. Pipe or spoon whipped cream around edge. Makes 6 Servings. From Nana Port Kells, B.C. Canada "Thankyou"! Nana Pattianne's Country Kitchen

Recipe #77

Chocolate Chunk Fudge Brownies

Verylow/Calorie

from Nana Port Kells Recipe #77 Chocolate Chunk Fudge Brownies Verylow/ calorie/fat/carb Sure to please every chocoholic, these brownies are so chocolaty that there is no need for icing. 3/4 cup (175 mL) granulated sugar 1/3 cup (75 mL) butter 8 oz (250 g) bittersweet chocolate, chopped 2 eggs 1 tsp (5 mL) vanilla 3/4 cup (175 mL) all-purpose flour 1/4 tsp (1 mL) each baking soda and salt 4 oz (125 g) white chocolate, chopped In saucepan over medium-high heat, bring sugar, butter and 2 tbsp (25 mL) water to boil, stirring occasionally. Remove from heat; stir in half of the bittersweet chocolate until melted. Let cool for 10 minutes. Whisk in eggs, 1 at a time; whisk in vanilla. In separate bowl, whisk together flour, baking soda and salt ; stir into chocolate mixture. Stir in remaining bittersweet chocolate and white chocolate. Pour into parchment paperâ€“lined 9-inch (2.5 L) square metal cake pan. Bake in centre of 325°F (160Â°C) oven for 30 minutes or until tester inserted in centre comes out with a few crumbs clinging. Let cool in pan on rack. (Make-ahead: Wrap with plastic wrap and store for up to 3 days or freeze in airtight container for up to 2 weeks.) Cut into squares. From Nana Port Kells, B.C. Canada "Thankyou"! Nana Pattianne's Country Kitchen

Recipe #78

Strawberry Chocolate Cheese Cake

Recipe #78 Strawberry Chocolate Cheese Cake Bottom: 4 ounces (1/2 of a large block) cream cheese, at room temperature 8 Tablespoons butter (1 stick), melted and cooled to room temperature 1 egg 1 pkg (21.2 ounces) brownie mix (tested with Betty Crocker Triple Chunk) . Cheesecake Layer: 2-1/2 packages (8 ounces each) cream cheese, at room temperature 1/2 cup sugar 1 teaspoon pure vanilla extract 3 large eggs at room temperature 3/4 cup pureed strawberries, fresh or frozen, sweetened with 1 Tablespoon sugar (sugar is optional) . Topping: 2 packages (3 ounces each) strawberry-flavored gelatin Strawberry Cheesecake Brownie Bars 3/4 cup boiling water 3/4 cup diced (cut into 1/2-inch bits) strawberries Bottom: Preheat oven to 350 degrees F. Line a 9 by 13-inch pan with non-stick foil. Cream butter and cream cheese together (it will look a bit curdled). Add egg and mix until smooth. Combine creamed mixture with dry brownie mix, folding and pressing batter by hand until mixed. Mixture will be thick. Spread evenly in foil-lined pan and bake for 15 minutes. Cool to room temperature. Cheesecake Layer: Beat cream cheese, 3/4 cup sugar, and vanilla with electric mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir strawberry puree into batter. Spoon strawberry batter over pre-baked, cooled brownie bottom. Bake for 40 to 45 minutes or until center is set and edges are lightly browned. Cool to room temperature, then refrigerate while preparing topping. Topping: Combine boiling water and both boxes of gelatin. Stir until no more sugar or gelatin granules are visible and liquid is clear. Cool to lukewarm temperature. Add strawberry chunks to the gelatin and mix well. Pour cooled strawberry gelatin mixture over top of cooled cheesecake and spread evenly. Refrigerate for 2 hours or until topping is firm. Cut into small bars before serving. Refrigerate leftovers. Makes 24 to 48 servings, depending on cut size. Pattianne's Country Kitchen

Recipe #79

Chocolate Mousse (w/pistachios)

Recipe #79 Chocolate Mousse (w/pistachios) 4 oz(113 g) bittersweet or semi-sweet chocolate 250 mL container whipping cream, about 1 cup 2 tbsp(30 mL) orange- or coffee-flavoured liqueur (optional) 1 tsp(5 mL) vanilla 2 tbsp(30 mL) chopped shelled pistachios (optional) Finely chop chocolate. Place in a small saucepan with 1/4 cup (50 mL) cream. Set over low heat. Stir continuously, just until chocolate melts and mixture is smooth, from 2 to 3 minutes. Scrape into a medium-size bowl. Or place chocolate and 1/4 cup (50 mL) cream in a medium-size microwave-safe bowl. Microwave on medium just until chocolate is nearly melted, 1 to 1-1/2 minutes. Remove from microwave and stir until completely melted and mixture is smooth. Stir in liqueur and vanilla. In a medium-size bowl, using an electric mixer, beat remaining 3/4 cup (175 mL) cream until soft peaks form when beaters are lifted. Stir 1/4 cup (50 mL) whipped cream into chocolate mixture. Fold in remaining cream just until no white streaks remain. Spoon into parfait dishes or dessert bowls. Refrigerate, uncovered, at least 1 hour or cover and refrigerate overnight. Sprinkle pistachios over mousse just before serving. Makes 2 to 4 servings. Pattianne's Country Kitchen

Recipe #80

Brown Sugar Pound Cake

Not Chocolate but love Caramel too!! Recipe #80 Brown Sugar Pound Cake 1 cup butter, softened 2 cups dark brown sugar, firmly packed 1 cup sugar 6 eggs 3 cups flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1 cup milk 2 teaspoons vanilla Caramel Rum Sauce** Preheat oven to 325 degrees F. Grease and flour a 10-inch tube pan**. Cream butter and sugars until light and fluffy. Add eggs, one at a time. Combine dry ingredients and add alternately with milk. Begin and end with flour mixture. Add vanilla. Fill prepared pan. Bake for 1 hour and 35-40 minutes or when toothpick comes out clean. Cool cake completely, then remove from pan. **Drizzle with slightly cooled Caramel Rum Sauce. Drizzle the Sauce over cake, you can also brush it over the sides for even coverage. If cake is in two pans, put 1-cup of sauce in a resealable container in the refrigerator to use later on the loaf cake. To serve this cake scoop out some sauce on a slice of cake. Then microwave the piece for about 15 seconds. Caramel Rum Sauce: 1/2 cup whipping or heavy cream 1/2 cup butter 1/2 cup dark brown sugar 1/2 cup sugar 2 tablespoons light corn syrup 3 tablespoons dark rum optional (or flavouring) Combine all ingredients in heavy saucepan. Bring to a boil over medium heat, whisking occasionally. Cover and continue to boil for 1 minute to wash sugars from side of pan. Uncover and boil for 3 to 4 more minutes without stirring. Cool slightly before drizzling* over cake or ice cream. Pattianne's Country Kitchen

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10 Chocolate CROCKPOT recipes from Recipe #81-#90

Recipe #81

Crockpot Chocolate Pudding Cake
Recipe #81 Crockpot Chocolate Pudding Cake Using Cake Mix Low Fat version below 1 package chocolate cake mix (any 2-layer size)** 2 cups sour cream** 1 pkg. instant chocolate pudding (any size)** 1 small bag (6 ounces) semisweet chocolate chips 3/4 cups oil 4 eggs 1 cup water Spray crockpot with non-stick spray. Mix all ingredients together. Cook on LOW for 6 to 8 hours Try not to lift the lid. Serve with ice cream. **NOTE: Or use low fat cake mix, sour cream and fat free pudding. Turns out delicious! This is VERY rich, so be sure to have some ice cream in the house. Keeps in fidge for a while. Just heat and serve. Pattianne's Country Kitchen

Recipe #82

Crock Pot Chocolate & Peanut Butter Cake Recipe #82 Crock Pot Chocolate & Peanut Butter Cake EASY! 2 cup chocolate cake mix 1/2 cup water 1/3 cup creamy peanut butter 1/2 cup chopped nuts Combine all ingredients & mix well. Beat with electric mixer 2 minutes. Pour batter into greased and floured 2 lb. coffee can. Put can in crock pot. Cover top of can with parchment paper or paper towels. Cover crockpot and bake on High 2 hours or until cake tests done with toothpick. Pattianne's Country Kitchen

Recipe #83

Crockpot Peanut Butter and Hot Fudge Pudding Cake Recipe #83 Peanut Butter and Hot Fudge Pudding Cake 1/2 cup all purpose flour 1/4 cup sugar 3/4 teaspoon baking powder 1/3 cup milk 1 tablespoon vegetable oil 1/2 teaspoon vanilla 1/4 cup peanut butter 1/2 cup sugar 3 tablespoon unsweetened cocoa powder 1 cup boiling water vanilla ice cream, hot fudge sauce and nuts, optional In a medium bowl, combine flour, 1/4 cup sugar and baking powder. Add milk, oil and vanilla; stir until smooth. Mix in peanut butter. Pour into crockpot. In the same mixing bowl, stir together the 1/2 cup sugar and cocoa powder. Gradually stir in boiling water. Pour mixture over batter in crockpot. Do not stir. Cover and cook on high 2 to 3 hours or until a toothpick inserted comes out clean. Serve warm with vanilla ice cream, hot fudge sauce and top with nuts, if desired. Pattianne's Country Kitchen

Recipe #84

Crock Pot Chocolate Amaretto Cheesecake

Recipe #84 Crock Pot Chocolate Amaretto Cheesecake Crust: 3/4 cup graham cracker crumbs 1/8 tsp almond extract 1 Tbsp sugar 3 Tbsp butter, melted Filling: 1 cup ricotta cheese 12 oz cream cheese 1 cup sugar 2 eggs 3 tbsp whipping cream 1/4 cup amaretto 1/4 cup plus 1 tsp. cocoa 1/4 all-purpose flour 1 tsp vanilla 1/3 cup semi-sweet chocolate chips Mix the crust ingredients and press into a 7-inch springform pan. Beat the cheeses with sugar until smooth; add eggs, whipping cream and beat for about 3 minutes on medium. Add amaretto, cocoa, flour and vanilla; beat for 1 more minute. Stir in semi-sweet chocolate; pour into prepared pan. Place the cheesecake on a ring of aluminum foil to keep it off the bottom of the crock pot. Cover and cook on high for 2 1/2 to 3 hours. Turn off crock pot and let stand 2 hours, until cool enough to handle. Cool thoroughly before removing pan sides. Chill and serve. Pattianne's Country Kitchen

Recipe #85

Crock Pot Chocolate Fudge Cake
Recipe #85 Crock Pot Chocolate Fudge Cake 2 cup flour 1-1/2 cup sugar 1 tsp baking soda 1/4 tsp salt 6 Tbsp cocoa powder 1 egg 1 cup mayonnaise 1 cup hot water 1 tsp vanilla Sift together: flour, baking soda, sugar, salt & cocoa. Add egg, mayo, water & vanilla & beat on medium with electric mixer until well blended. Spread evenly in a slow cooker insert (Rival sells 'Bread-n-cake pan'.) Bake in covered crock pot on high 3 hours or until cake tests done. Serves 6. Pattianne's Country Kitchen

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Recipe #86

Crock Pot Chocolate Applesauce Cake
Recipe #86 Crock Pot Chocolate Applesauce Cake 6 Tbsp butter 1 cup granulated sugar 1 cup unsweetened applesauce 1 tsp cinnamon 4 squares unsweetened baking chocolate, melted 3 eggs 1 tsp vanilla extract 1 1/2 cups all-purpose flour 2 tsp baking soda 1 tsp baking powder 1/4 tsp salt 1/3 cup buttermilk 3/4 cup semisweet chocolate chips 1/2 cup chopped walnuts Sifted confectioners’ sugar In a large bowl, beat together the butter and sugar with an electric mixer on high for 2 minutes, or until fluffy. Beat in the applesauce, cinnamon, vanilla extract, and eggs until well mixed. Beat in the melted chocolate until blended. Add the flour, baking soda, baking powder, and salt. With the mixer on low speed, beat in the dry ingredients, adding the buttermilk as you beat. Beat just until evenly mixed. By hand, stir in the chocolate chips and walnuts. Scrape the batter into a buttered 3-1/2-quart crockpot and smooth the top. Cover and cook on the HIGH heat setting 2-1/4 to 2-1/2 hours, or until a cake tester inserted in the center comes out clean. (Do not cook on the low heat for a longer time.) Remove the lid and let the cake stand in the crockpot until just barely warm. To unmold, run a sharp knife around the inside edges of the cooker and with a large spatula, carefully lift out the cake in one piece. Sprinkle confectioners’ sugar over the top and cut into wedges to serve. Pattianne's Country Kitchen

Recipe #87

Crockpot Triple Chocolate Surprise Recipe #87 Crockpot Triple Chocolate Surprise 1 pkg chocolate cake mix 1 8oz container sour cream (low fat, of course!) 1 pkg instant chocolate pudding mix 1 cup chocolate chips 3/4 cup cooking oil 4 eggs 1 cup water Spray crockpot with nonstick cooking spray. Mix cake mix, sour cream, pudding mix, chocolate chips, oil, eggs and water in bowl by hand. Pour into crockpot. Cover and cook on low 6-8 hours (or high 3-4 hours). Serve hot or warm with ice cream or whipped cream. Pattianne's Country Kitchen

Recipe #88

Slow Cooker Hot Fudge Sundae Cake

Low Calorie/fat/carb Recipe #88 Slow Cooker Hot Fudge Sundae Cake Lowcalorie/fat/carb It’s magic! A rich hot fudge sauce forms while the cake bakes. Yum! Prep Time: 15 min Total Time: 3 hours 25 min 1 cup Gold Medal® all-purpose flour 1/2 cup granulated sugar 2 tablespoons baking cocoa 2 teaspoons baking powder 1/2 teaspoon salt 1/2 cup milk 2 tablespoons vegetable oil 1 teaspoon vanilla 1/2 cup chopped nuts 3/4 cup packed brown sugar 1/4 cup baking cocoa 1 1/2 cups hot water Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, granulated sugar, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker. Mix brown sugar and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker. Cover and cook on high heat setting 2 hours to 2 hours 30 minutes or until toothpick inserted in center comes out clean. Turn off slow cooker. Let cake stand uncovered 30 to 40 minutes to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top. Note: Cooling the dessert in the slow cooker gives the sauce time to thicken so it’s rich and fudgy. Nutrition Information: 1 Serving: Calories 380 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 2 g); Cholesterol 0mg; Sodium 380 mg; Total Carbohydrate 66 g (Dietary Fiber 3 g); Protein 5 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 16 %; Iron 14 % ; Pattianne's Country Kitchen

Recipe #89

Crockpot Turtle Pudding

Recipe #89 Crockpot Turtle Pudding Cake mix 1 2 1.5 ounce package brownie mix 1/2 cup water 1/4 cup vegetable oil 1 egg 1 cup semisweet chocolate chips 1 cup chopped walnuts or pecans 13 caramel candies, unwrapped whipped cream or vanilla ice cream Place a vegetable steamer or other low rack on the bottom of a 5 quart electric slow cooker. Pour in 4 cups hot tap water and turn on the high heat setting. In a large bowl, combine the brownie mix, water, oil and egg. Beat to mix well. Stir in the chocolate chips and nuts. Butter and dust with sugar a 2.5 quart souffle dish that fits in the 5 quart slow cooker. Turn the brownie mixture into the dish. Push the caramels partially into the top, but do not cover completely with the brownie mixture. Wrap the dish in a double thickness of foil. (You can tie with kitchen string to resemble a package for ease in lowering into the pot and removing if you like.) Place on the rack in the slow cooker. Cover and cook on the high heat setting for 4.5 hours. Remove the dish from the slow cooker, uncover and let cool for 30 minutes. Serve warm with whipped cream or ice cream. Pattianne's Country Kitchen

Recipe #90

Peanut Butter Chocolate Swirl Cheesecake
Recipe #90 Peanut Butter Chocolate Swirl Cheesecake Crust: 1 cup chocolate or regular graham cracker crumbs 2 tablespoons brown sugar 3 tablespoons butter Filling: 12 ounces cream cheese, room temperature 2/3 cup brown sugar 2 large eggs 1/3 cup creamy peanut butter 1 tablespoon all purpose flour 1/2 teaspoon vanilla 1/2 cup chocolate chips, melted; semisweet or milk chocolate Combine crumbs with brown sugar; mix in melted butter until well moistened. Pat into a 7 inch spring form pan. In a medium sized mixing bowl, with an electric hand held mixer, cream together the cream cheese and 2/3 cup brown sugar. Add eggs and beat on medium speed for about 2 minutes. Add peanut butter, flour and vanilla; beat about 2 more minutes. Pour all but about 1/2 cup of the batter into the prepared pan. Combine the melted chocolate chips with the remaining batter and pour on top of the batter in the pan. Cut the chocolate batter in gently with a knife to make a swirling pattern, without disturbing the crust. Place on a rack or aluminum foil ring to keep the pan off the bottom of the pot, in the crockery cooker. Cover and cook on high for 2 1/2 hours. Turn heat off and leave for about 1 1/2 to 2 hours, until cooled enough to remove. Cool completely before removing from pan. Chill before serving and store leftovers in the refrigerator. Pattianne's Country Kitchen

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Design by Pattianne
March 2009