From the kitchen of Amy Guse :
 German Chocolate cake
Original recipe makes 1 - 3 layer 9 inch cake Change Servings
1/2 cup water
4 (1 ounce) squares German sweet chocolate
1 cup butter, softened
2 cups white sugar
4 egg yolks
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
4 egg whites
1 cup white sugar
1 cup evaporated milk
1/2 cup butter
3 egg yolks, beaten
1 1/3 cups flaked coconut
1 cup chopped pecans
1 teaspoon vanilla extract

1/2 teaspoon shortening
1 (1 ounce) square semisweet chocolate
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Directions
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 9 inch round pans. Sift together the flour, baking soda and salt. Set aside. In a small saucepan, heat water and 4 ounces chocolate until melted. Remove from heat and allow to cool.
In a large bowl, cream 1 cup butter and 2 cups sugar until light and fluffy. Beat in 4 egg yolks one at a time. Blend in the melted chocolate mixture and vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.
In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain.
Pour into 3 - 9 inch pans Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10 minutes in the pan, then turn out onto wire rack.
To make the Filling: In a saucepan combine 1 cup sugar, evaporated milk, 1/2 cup butter, and 3 egg yolks. Cook over low heat, stirring constantly until thickened. Remove from heat. Stir in coconut, pecans and vanilla. Cool until thick enough to spread.
Spread filling between layers and on top of cake. In a small saucepan, melt shortening and 1 ounce of chocolate. Stir until smooth and drizzle down the sides of the cake.

and her Girl Scouts Troop 8925 in the kitchen :
Cool Mint Cookie Balls
6 oz package cream cheese
1 pkg (15.25 oz) Cool Mint Oreos finely crushed
2 pgk (6 squares each) Bakers white chocolate, melted
6 drops green food coloring
sprinkles
Mix cream cheese and cookie crumbs until well blended.
Shape into 40 (1 inch) balls; place on waxed paper covered baking sheet. Freeze 10 minutes. Mix melted chocolate and food coloring until well blended. Dip balls in chocolate; return to baking sheet. top with sprinkles. Refrigerate 1 hour till firm. Keep refrigerated.
Peanut Butter Cup Cookie Balls
8 oz cream cheese
24 Nutter Butter cookies, finely crushed
2 pkg Baker's semi-sweet chocolate, melted
Mix cream cheese and cookie crumbs until well blended.
Shape into 48 (1 inch) balls; place on waxed paper covered baking sheet.
Freeze 10 minutes. Melt chocolate. Dips balls in chocolate; return to baking sheet. Refrigerate 1 hour till firm. Keep refrigerated.

Ellen Kind and her mom Barbara Ruth were busy with :

Choco-Banana Drops

2 1/4 cups all-purpose flour 2 teaspoons baking powder

1/2 teaspoon salt 1/4 teaspoon baking soda

2/3 cup solid vegetable shortening 1 cup sugar

2 eggs 1 teaspoon vanilla extract

1 cup mashed very-ripe bananas

1 package (6 oz.) semisweet chocolate pieces, melted

Sugar, for topping

Preheat oven to 400 degrees. In a medium bowl, combine flour, baking powder, salt, and baking soda until well blended. In a large bowl, beat shortening, sugar, eggs, and vanilla until creamy. Add the flour mixture to the shortening mixture and stir until just blended. Stir in banana and chocolate until well blended. Drop by heaping teaspoonfuls, 1 1/2 inches apart, onto ungreased cookie sheets. Bake 10 to 12 minutes, or until tops spring back when touched lightly. Cool on rack. Sprinkle cookies lightly with sugar. Makes 6 dozen.

 

Lydia Duke may have had some sisters helping with :

Snicker Bars

1st layer-

1 c chocolate chips

1/4 c peanut butter

1/4 c butterscotch chips

Melt and spread in 9x13 pan. Refrigerate till hard

2nd layer-

1 c sugar

1/4 c milk

1/4 c butter

1/4 c peanut butter

7 oz marshmallow cream

1 t vanilla

1 1/2 c chopped dry roasted peanuts

Combine sugar, milk, and butter. Boil about 5 min. Stirring constantly to keep from burning. Add remaining ingredients.

Spread over 1st layer.

3rd layer-

40 caramels

4 T heavy cream

Melt and spread.

4th layer-

repeat 1st layer- spread over top.

Refrigerate

 

 

Darla Neargarth is sharing :

Easy Decadent Truffles makes 5 dozen

• 
  1 (8 ounce) package cream cheese, softened
• 
  3 cups confectioners' sugar, sifted
• 
  
• 3 cups semisweet chocolate chips, melted
• 
  
• 1 1/2 teaspoons vanilla

• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted OR
• 1 lb dipping chocolate (bark), melted

Directions

1. In a large bowl, beat cream cheese until smooth. Gradually beat in confectioners' sugar until well blended. Stir in melted chocolate and vanilla until no streaks remain. Refrigerate for about 1 hour. Shape into 1 inch balls.
2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

Footnotes

How to How to Easily Dip Truffles

• Place truffle ball in melted chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Variations

• Roll truffles in ground walnuts (or any ground nuts), cocoa, coconut, confectioners' sugar, candy sprinkles, etc.
• To flavor truffles with liqueurs or other flavorings, omit vanilla. Divide truffle mixture into thirds. Add 1 tablespoon liqueur (almond, coffee, orange) to each mixture; mix well.

 

 

 

The LeClerc Family was very busy with these three :

Laura's recipe:

TURTLE CHEESECAKE BALLS

8oz cream cheese

1/2 - 1 cup graham cracker crumbs

8 oz bittersweet chocolate cut into 1/2-inch pieces (I used Ghiradhelli chocolate chips)

1 tbsp vegetable oil

3 tbsp chopped pecans, finely chopped

1/4 cup caramel sauce (or melted caramel squares)

Instructions

1. Combine the cream cheese with 1/2 cup graham cracker crumbs. Taste and add more graham cracker crumbs as desired. I found 1 cup of crumbs to be too much, but some people don't care for the taste of cream cheese. Keep in mind that the chocolate and caramel addplenty of sweetness, so you want the cream cheese mixture to still have some tang. Use a melon baller to scoop up 1 1/4" sized balls to a wax-paper lined baking sheet. Repeat until you've scooped up all of the cream cheese. You should have about 15 balls. Freeze for 10-15 minutes.
2. While the cheesecake balls are being chilled, melt the chocolate in a double boiler with the vegetable oil, stirring until smooth.
3. Using 1 or 2 forks, dip each cheesecake ball into the melted chocolate. Let the excess chocolate drip away between the tines. Place the chocolate covered balls back on the wax paper on the baking sheet. Repeat for all cheesecake balls.
4. Top each truffle with pecans. Drizzle caramel over each truffle. Refrigerate at least 1 hour before serving. Best if served within 24 hours.

Katherine's Recipe:

No Bake Nutella Cheesecakes

For the Crust

12 Oreo Cookies, crushed into crumbs
3 tablespoons unsalted butter, melted

For the Filling

1 (8 ounce) package cream cheese, softened
2/3 cup Nutella
1 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed

For the Garnish

whipped topping, optional
chocolate shavings, optional
toasted, chopped hazelnuts, optional

DIRECTIONS:

1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.

2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain.

3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.

4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts.

Jennifer's Recipe:

Chocolate English Toffee

Yield: About 1 1/4 lbs.

Ingredients

8 oz. 60% Cacao Bittersweet Chocolate Baking Bar

¾ cup pecans, finely chopped

1 cup butter

1 cup sugar

2 tbsps. water

1/8 tsp. salt (optional)

1 tsp. pure vanilla extract

Method

Preheat oven to 350°F. Toast the chopped pecans on a baking sheet in the oven for 6 to 8 minutes, or until fragrant.

With heavy-duty aluminum foil, form a 10-inch square shell with 1-inch high sides. Place the foil shell on a baking sheet, and set aside.

In a heavy saucepan, cook the butter, sugar, water, and salt over medium heat until the temperature reaches 305°F (hard-crack stage), stirring occasionally (watch closely after it reaches 290°F because the temperature will increase rapidly).

When the mixture becomes dark golden brown, immediately remove the pan from the heat. Stir in the vanilla extract. Pour the mixture into the foil shell. It will spread but may not reach the edges of the square.

Cool at room temperature for 45 minutes, or until hard. Melt the chocolate according to instructions on the side of package. Spread melted chocolate over the cooled toffee, and sprinkle with the pecans, pressing lightly to set pecans into the chocolate. Let set at room temperature 1 hour, or until the chocolate is set. Break toffee into pieces. Store covered at room temperature for up to 1 month.

Deb Easterhoff has shared this recipe in Haiti and here :

Chewy Chocolate Granola Bars

2 cups rolled oats

3/4 cups packed brown sugar

1/2 cup wheat germ

3/4 teaspoon cinnamon

1 cup all-purpose flour

3/4 cup raisins

1/2 cup chocolate chips

1/4 cup sunflower seeds(optional)

3/4 teaspoon salt

1/2 cup honey

1 egg beaten

1/2 cup vegetable oil

2 teaspoons vanilla extract

Preheat oven to 350 degrees. Generously grease 9x13 baking pan.

In a large bowl, mis together the oats, brown sugar, wheat germ, cinnamon, flour, raisins, chocolate chips, sunflower seeds and salt. Make a well in the center and pour in the honey, egg, oil and vanilla. Mix well and pat mixture evenly into the pan.

Bake for 30-35 minutes until the bars begin to turn a golden brown at the edges. Cool bars for 5 minutes then cut into bars while still warm. Do not allow the bars to cool completely before cutting or else they will be to hard to cut.