Find Recipes Instantly! (Type the Recipe name or any Ingredient) Baked Pineapple 1 (20 ounce) can crushed pineapple, drained 1 cup white sugar 2 tablespoons cornstarch 1/4 cup cold water 2 eggs 1 tablespoon vanilla extract 1 tablespoon butter 1 teaspoon ground cinnamon Directions 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. 2 In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon. 3 Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour. Chocolate Mint Finger Paint Candies (no baking) 1 cup dark cocoa candy melts 1 cup white candy melts 1 cup red or pink candy melts 8 round peppermint candies, crushed STEP 1.lINE 15x10x1 inch baking pan with foil so foil extends over ends of pan. Place each color candy melts in separate small resalable plastic freezer bags. MICROWAVE each bag on high for 90 seconds, squeezing bag to mix after each 30-second interval. If not completely melted, microwave each bag for an additional 30 seconds or till completely melted.STEP 2. Cut off small corner of each bag. Drizzle warm candy into foil lined pan, create swirls and designs in warm candy with fingers, spoons or flat wooden sticks with round ends. When desired design is achieved, tap pan until candy is all same thickness. Sprinkle peppermint candy over top. Place pan in freezer for about 4 minutes or till completely set.STEP 3.Remove candy from pan by lifting foil, remove foil. Break candy into 2 inch random pieces.YIELD:1 POUND 35(2 INCH)CANDIES. Store in airtight containers or place in tins for Christmas gift giving. Creamy Chocolate Fudge 1 (7 ounce) jar marshmallow creme 1 1/2 cups white sugar 2/3 cup evaporated milk 1/4 cup butter 1/4 teaspoon salt 2 cups milk chocolate chips 1 cup semisweet chocolate chips 1/2 cup chopped nuts 1 teaspoon vanilla extract Directions 1 Line an 8x8 inch pan with aluminum foil. Set aside. 2 In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly. 3 Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until chocolate is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigerator for 2 hours, or until firm. Spider Web Munch 1 (12 ounce) package NESTLE ® TOLL HOUSE ® Semi-Sweet Chocolate Morsels 1 cup creamy peanut butter, divided 1/3 cup powdered sugar 3 cups crisp rice cereal Directions 1 HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth. 2 PLACE cereal in large bowl. Add 1 cup melted chocolate mixture; stir to coat well. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border. 3 FOR SPIDERWEB: PLACE remaining peanut butter in small plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges. Cookies n Cream Fluff 2 cups cold milk 1 pkg.(3.4 oz.)instant vanilla pudding mix 1 carton (8oz)cool whip,thawed 15 chocolate cream-filled cookies,broken in chunks Additional broken cookies optional In a bowl,whisk milk and pudding mix for 2 minutes OR till slightly thickened.Fold in whipped topping and cookies.Spoon into dessert dishes.Top with additional cookies if desired.Refridgerate until serving.YIELD:6 Servings.TIP;could also use chocolate bar curl shavings for a different look on top.Just use a vegetable peeler and run it down the side of a hersheys bar or other plain candy bar.ENJOY! Chocolate Fudge Cream Puffs 3/4 cup margarine 1/2 cup flour 4 eggs 3/4 cups sugar 2 squares unsweetened chocolate, melted 1 teaspoon vanilla Fudge sauce In a large saucepan combine 1/4-cup margarine and 1/2-cup water; bring to a rolling boil. Stir in flour; cook over low heat stirring constantly for about 1 minute or until mixture forms ball. Remove from the heat. Add 2 eggs; beat until smooth. Drop by tablespoonfuls, 3-inches apart on ungreased cookie sheet. Bake in a preheated 400-degree oven for 35 to 40 minutes; cool. Cut off tops; remove the inside dough. In a medium-sized bowl cream remaining margarine and sugar until light and fluffy. Add chocolate and vanilla; beat until smooth. Add the remaining eggs, one at a time, beating for 5 minutes after each addition; chill. Spoon into cream puffs; spoon fudge sauce over the top of each. NOTE: Please be aware of the problems with raw eggs and salmonella in the American poultry industry. Use caution when making this recipe. Fudge Sauce: 1 cup sugar 1 cup Karo syrup 1/4 cup water 1-1/2 square chocolate cut in bits 2 drops vanilla Few grains salt 1 tablespoon Mazola In a large saucepan combine the ingredients, bring to boiling point stirring constantly and boil until the mixture forms a short thread. Add the vanilla, stir until it begins to thicken and serve hot. Chocolate Nut Brownies 1 square unsweetened chocolate 1/3 cup margarine 1 tablespoon Sucaryl 2 teaspoons vanilla extract 2 eggs, beaten 1 cup sifted cake flour 1/2 teaspoon salt 1/2 teaspoon baking soda 1/2 cup nuts, chopped In a large saucepan melt the chocolate and margarine over low heat. Remove from heat and cool slightly. Add the Sucaryl, vanilla, and eggs; stir until well blended. Stir in walnuts. Pour into well greased 8-inch square pan. Smooth out the batter. Bake in a 325-degree oven for 20 to 25 minutes. Yield: 32 pieces at 54 calories per serving Nectarine Dessert Scoop 1/3 cup vanilla or peach-flavored frozen yogurt or ice cream into chilled bowl. Add one half of a pitted nectarine. Sprinkle with crumbled gingersnap cookies. Cherries in the Snow 8 oz. pkg cream cheese 1 cup icing sugar 1 carton Cool Whip - thawed 1 angel food cake, cubed 1 (20oz) can cherry pie filling Beat the cream cheese until smooth and then beat in sugar. Fold in the Cool Whip. Layer in a glass bowl - 1/2 cake, 1/2 whipped mixture, 1/2 cherries and repeat layer. Chocolate Cinnamon Meringues Ingredients: 2 large egg whites pinch salt 1/8 teaspoon cream of tartar 1/4 teaspoon cinnamon 1/2 cup confectioners' sugar 1 1/2 teaspoons cornstarch 3 ounces semisweet chocolate, coarsely grated Preheat the oven to 300°. Line a large baking sheet with parchment paper. In a large bowl, beat the egg whites with the salt until foamy, about 1 minute. Add the cream of tartar and continue beating on high until the whites hold soft peaks, about 3 to 4 minutes. Add the cinnamon and beat 30 seconds. Sift the confectioners' sugar with the cornstarch in 6 batches over the beaten whites, beating the mixture for 30 seconds after each addition. Gently fold in the chocolate. Drop by heaping tablespoons onto the prepared baking sheet. Bake the meringues in the middle of the oven for 30 minutes, or until they are firm when touched lightly. Turn off the heat and let the meringues stand in the oven with the door open slightly for 1 hour. Transfer to a rack and cool completely.