SNOW-CAPPED CHRISTMAS TREE COOKIES
No rolling pin or cookie cutters are needed for this cookie recipe! Cookie mix dough is pressed with fingers, then cut into wedges to create the sugar cookie holiday trees.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 9
Steps:
- Heat oven to 375°F. Grate 2 oz of the white chocolate. In large bowl, stir cookie mix, butter, egg, flour, almond extract, 2 oz grated white chocolate and green food color until dough forms.
- Divide dough into 6 pieces. Press each piece into 6-inch round. Cut each round into 8 wedges; separate wedges. On ungreased cookie sheet, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk.
- Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from cookie sheet. Cool completely, about 15 minutes.
- Line cookie sheet with waxed paper. In small microwavable bowl, microwave remaining 4 oz white chocolate and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip top of each cookie in white chocolate mixture, allowing excess to drip off. If desired, decorate with decorator sprinkles or sugars. Place cookies on waxed paper; refrigerate until set, about 30 minutes.
Nutrition Facts : Calories 80, Carbohydrate 11 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 1 1/2 g, ServingSize 1 Cookie, Sodium 40 mg, Sugar 7 g, TransFat 0 g
SNOW GHOST CHOCOLATE CREAM PIE
Cut from a women's magazine many years ago. As I remember, it was an American recipe and the title had some significance. Maybe someone here can enlighten!
Provided by The old scone burner
Categories Dessert
Time 20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine cocoa, sugar, salt and cornstarch in a medium saucepan. Gradually blend in milk, stirring until smooth.
- Cook over medium heat, stirring constantly, until filling boils. Boil for 1 minute.
- Remove from heat. Blend in butter and vanilla. Pour into pie crust.
- Carefully press cling wrap directly on to pie filling. Cool then chill for 3-4 hours. Garnish with whipped cream.
Nutrition Facts : Calories 218, Fat 10.9, SaturatedFat 6.4, Cholesterol 32.3, Sodium 137.1, Carbohydrate 24.6, Fiber 1.4, Sugar 8.4, Protein 5.4
SNOW-CAPPED CHOCOLATE PIE
A creamy, marshmallow-y topping is the perfect complement to creamy, chocolatey pudding in this easy-to-make, no-bake pie.
Provided by My Food and Family
Categories Home
Number Of Ingredients 7
Steps:
- Microwave 2 cups of the marshmallows and 2 Tbsp.milk in medium microwavable bowl on HIGH 45 seconds; stir gently. (Marshmallows will be partially melted.) Refrigerate 15 minutes to cool.
- Add 1 cup of the whipped topping; stir with wire whisk until well blended. Stir in remaining 1/2 cup marshmallows.
- Pour 2 cups milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes or until well blended. (Mixture will be thick.) Gently stir in remaining 1-1/2 cups whipped topping. Spoon into crust. Spread marshmallow mixture over pudding layer. Drizzle with melted chocolate. Refrigerate 4 hours or until set. Store leftover pie in refrigerator.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SNOW-CAPPED CHOCOLATE DROPS
Steps:
- HEAT oven to 350 degrees F.
- COMBINE flour, baking soda and salt in bowl of electric mixer. Add egg, brown sugar, shortening, cherry liquid and chocolate. Blend well at low speed. Stir in walnuts and cherries. Drop by rounded teaspoons onto ungreased cookie sheets.
- BAKE 10 to 12 minutes. Cool on racks.
- FROST each cooled cookie with 1 teaspoon marshmallow creme.
SMOOTH CHOCOLATE PIE
My mom and I made this chocolate pie, just the two of us, and our whole family got to enjoy it. We think you will, too. -Steve Riemersma, Allegan, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, mix wafer crumbs and melted butter. Press onto bottom and up sides of an ungreased 9-in. pie plate., In a bowl, beat cream cheese and sugar until blended. Gradually beat in melted chocolate and milk. Refrigerate 10 minutes., Fold whipped topping into chocolate mixture; spoon into crust. Freeze 4 hours or until firm. If desired, drizzle with melted chocolate before serving.
Nutrition Facts : Calories 383 calories, Fat 24g fat (15g saturated fat), Cholesterol 33mg cholesterol, Sodium 293mg sodium, Carbohydrate 39g carbohydrate (23g sugars, Fiber 2g fiber), Protein 4g protein.
MOM'S MOST REQUESTED CHOCOLATE PIE
This chocolate pie is not only a Southern traditional dish, but my mom has to make 2 to take to church lunches. Most people go back for dessert only to find all the pie gone - the smart ones get their piece on the first trip through. This is pie is also served as "birthday cake" on most everyone's special day. And the only way to top it off is with a piled-high meringue!
Provided by Redneck Epicurean
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients except butter in a saucepan.
- Cook over medium heat until thick like pudding, stirring constantly to prevent scorching and lumping.
- When mixture becomes thick, remove from heat and add butter; stir to combine.
- If lumping does occur, beat filling with a whip.
- Pour into pie shell.
- Make meringue according to your favorite recipe and top pie, sealing the edges with the meringue.
- Bake to brown meringue.
- Best if allowed to cool to lukewarm or room temperature.
NO-BAKE CHOCOLATE PIE
This is a tradition that we make every holiday and is so delicious! Rich cocoa flavor, deep brown in color, and creamy delicious. Tastes great with homemade whipped cream.
Provided by Sabrina Sperry
Categories Desserts Pies No-Bake Pie Recipes
Time 8h20m
Yield 8
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs and sugar in a 9-inch glass pie dish. Add melted butter and mix together. Press mixture firmly across pie dish and up sides. Set aside.
- Combine milk, sugar, eggs, cornstarch, cocoa powder, and salt in a bowl and mix using an electric mixer until well combined. Pour into a saucepan and bring to a boil over medium-high heat, stirring constantly. Boil for 1 minute. Remove from heat and stir in vanilla extract.
- Pour filling into crust and immediately cover with plastic wrap. Cool on counter to room temperature. Refrigerate 8 hours to overnight.
Nutrition Facts : Calories 382.4 calories, Carbohydrate 52.4 g, Cholesterol 80.6 mg, Fat 17.6 g, Fiber 1.5 g, Protein 6.2 g, SaturatedFat 9.9 g, Sodium 266.4 mg, Sugar 40.5 g
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