Hershey's Chocolate Pie

1 cup heavy whipping cream
sugar (to taste)
vanilla (to taste)

8 oz. Hershey Candy Bar

Oreo or graham cracker pie crust

Melt chocolate for 30 seconds in microwave or until melted enough you can stir it smooth. Meanwhile, whip up the heavy whipping cream, sugar and vanilla. Fold the melted chocolate into the whipped cream. Pour into pie crust, cover and refridgerate for a few hours. Serve cold.

Michelle's notes: I prefer the taste of the oreo crust with this pie, but graham cracker crust works fine too. Let the cream sit out a few minutes before whipping. If the cream is too cold and chocolate too hot, when you fold it together you will get mini chocolate pieces scattered throughout.

Nestle's fudge

10 oz. Kraft marshmallow cream
2/3 cup evaporated milk
1/4 cup butter
1 tsp. vanilla
1/2 cup chopped walnuts
1 1/2 cup sugar
1/4 tsp. salt
12 oz. nestle chocolate chips

Combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil stirring constantly over moderate heat. Boil 5 minutes stirring constantly. Remove from heat. Add 12 oz. pkg. of Nestles chocolate chips and stir until melted. Stir in 1/2 cup chopped nuts and 1 tsp. vanilla. Pour into greased 8" square pan. Chill until firm.

Chewy Oatmeal Chocolate Chip Cookies

2 cups flour
1 1/2 tsp. baking soda
1 tsp. salt
1 1/2 cup shortening or 3 sticks of butter, room temperature
3-4 cups uncooked oats (start out with 3 cups then add more or less depending on consistency
2 cups sugar
2/3 cups brown sugar
3 eggs
1 tsp. vanilla
1 pkg. semi-sweet chocolate chips

Preheat oven to 325 degrees. Cream shortening/margarine and sugars. Beat in eggs and vanilla. Sift dry ingredients together then add to the wet ingredients. Stir in oats, adjust amount of oats to how wet or dry the dough is. Fold in chocolate chips. Bake on greased cookie sheet 12-15 minutes. Let cookies cool 5 minutes before removing from cookie sheet.

Yields about 5 dozen medium sized cookies.

Spicy Pumpkin Cookies

Courtesy of Betty Crocker

Prep Time: 10 minutes
Makes 2 1/2 dozen cookies

1 box Yellow Cake Mix
2 teaspoons pumpkin pie spice
1 cup canned pumpkin (not pumpkin pie mix)
1/4 cup butter or margarine softened
1/2 cup chocolate chips
1 cup vanilla frosting

Heat oven to 375 degrees. Lightly grease or spray cookie sheet (I didn't spray and didn't have any sticking problems).

In a large bowl, beat cake mix, pumpkin pie spice, pumpkin and butter with electric mixer on low speed 1 minute. Stir in chocolate chips.

On cookie sheet, drop dough by generous tablespoonfuls 2 inches apart.

Bake 11 to 14 minutes or until set and light golden brown around edges. Cool 1 to 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Frost with frosting. Store loosely covered.

Layered Strawberry Cheesecake Bowl

Courtesy of kraftfoods.com

3 cups sliced fresh strawberries

3 Tbsp. sugar

2 pkg. (8 oz. each) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened

1-1/2 cups cold milk

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

2 cups thawed COOL WHIP LITE Whipped Topping, divided

2 cups frozen pound cake cubes (1 inch)

1 square BAKER'S Semi-Sweet Chocolate

COMBINE berries and sugar; refrigerate until ready to use. Beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; mix well.

BLEND in 1-1/2 cups COOL WHIP. Spoon half into 2-1/2-qt. bowl.

TOP with layers of cake, berries and remaining cream cheese mixture. Refrigerate 4 hours.

Michelle's notes: Once I just used a regular 9x13 glass dish and only 1 layer of each, it worked out fine. I also am against Cool Whip and just whipped together some heavy whipping cream, a little sugar and a little vanilla.

Turtle Cheesecake

Photo courtesy of verybestbaking.com

1 3/4 cups chocolate graham cracker crumbs
1/3 cup butter or margarine, melted
3 (8 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/2 cup granulated sugar
3 large eggs
3 tablespoons lime juice
1 tablespoon vanilla extract
1 1/2 cups semi-sweet chocolate morsels
2 tablespoons chocolate syrup
2 tablespoons caramel sundae syrup or ice cream topping
1/2 cup coarsely chopped pecans
1/4 cup nestle miniature semisweet chocolate chips

Preheat oven to 300 F. Grease 9 inch spring-form pan.

Combine crumbs and butter in medium bowl. Press onto bottom and 1 inch up side of prepared pan.

Beat cream cheese and sweetened condensed milk in large mixer bowl until smooth. Add sugar, eggs, lime juice and vanilla extract; beat until combined.

Microwave morsels in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

Stir 2 cups of cheesecake batter into melted morsels; mix well. Alternately spoon batters into crust, beginning and ending with yellow batter.

Bake for 1 hour 10 to 15 minutes or until edge is set and center moves slightly. Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake. Cool completely. Refrigerate for several hours or overnight.

Drizzle chocolate and caramel syrup over cheesecake. Sprinkle with pecans and mini morsels. Enjoy!

A finalist in the 2001 Nestle Toll House Share the Very Best Recipe contest, this dessert was submitted by Audra Burtch of Chandler, Arizona. This family favorite is a marbled cheesecake topped with a decadent combination of pecans, chocolate morsels and caramel and chocolate syrups.

Chocolate - Chocolate Chip Muffins

1 3/4 cup all-purpose flour
1 cup chocolate chips
3/4 cup granulated sugar
1/3 cup cocoa, sifted if lumpy
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla

Combine all-purpose flour, chocolate chips, sugar, cocoa,salt and baking powder in a mixing bowl. Create a well in the center.

Beat egg in a small bowl. Add milk, cooking oil, and vanilla. Stir and pour into well. Stir until just moistened.

Grease 12 muffin cups with cooking spray. Fill cups 3/4 full.

Bake at 375 for 15 minutes until tops are firm.