Chocolate Cheesecake

Another recipe Jay got from a co-worker.

2 lbs. (4 packages) cream cheese, softened

16 oz. sour cream

12 oz. semi-sweet chocolate chips, melted

9 oz. chocolate cookies (Oreos, teddy grahams and graham crackers work well)

1 stick butter, melted

4 eggs

1 cup sugar

1 tbsp. vanilla or almond extract


Crush chocolate cookies until sand-consistency. Add melted butter and mix together. Press into bottom of 10-inch spring form pan to form crust.

Whip together cream cheese and sugar until blended. Mix in eggs, sour cream and extract until blended. Add in melted chocolate, then continue mixing until thoroughly blended.

Pour mixture onto crust into spring form pan. Bake at 300 degrees for 1 hour 25 minutes. Let cool for about 1 hour at room temperature, then move into refrigerator for another 3-4 hours.

Coconut Bars

Photos: Lois Stogdill


I got this recipe from my friend Karina and they are so yummy and easy to make! I prefer them refrigerated but others like them gooey! If you love coconut then you will love these, they remind me of Almond Joys! Enjoy!

1 1/2 cups graham cracker crumbs
1/2 cup butter, melted
1 can (14 oz) condensed milk
1 package (7 oz) coconut
2 cups chocolate chips
1/2 cup peanut butter

Combine graham cracker crumbs and butter and press into an ungreased 9x13 pan.

Combine coconut and milk and spread over crust.

Bake at 350 for 18-20 minutes or until lightly browned.

Melt chocolate chips and peanut butter and spread over warm bars.
(I usually keep them refrigerated).

Peanut Butter Bars by Jana L.

A wonderful family in Utah shared this family favorite with us! If you love the combination of peanut butter and chocolate - You will LOVE these bars!

1/2 c. margarine, softened (I use unsalted butter)
1/2 c. sugar
1/2 c. brown sugar
1/2 c. creamy peanut butter
1 egg
1 tsp. vanilla extract
1 cup flour (I use a mix of spelt, wheat & oat groat flours)
1/2 cup oats
1 tsp. baking soda
1/4 tsp salt
1 c. (6 oz) semi-sweet chocolate chips

Mix everything together, spread in a greased 9 x13 x 2 inch pan.
Bake at 350 degrees for 18-20 minutes or until lightly browned - do not over bake!

After it cools for 10 minutes, drizzle with frosting over bars. Cut into squares and serve.

Frosting
1/2 c. powdered sugar
2 Tbsp creamy peanut butter
2 Tbsp milk

NOTES: You may double this recipe and use a 12 x 17 inch cookie sheet.

Best Mint Brownies by Maile F.

1/2 C. butter (softened)
1 C. sugar
4 eggs
1 jar Dove Dark Choc. syrup
1 tsp. vanilla
1 C. flour
1/2 tsp. salt
GLAZE:
1 C. sugar
1/3 C. butter
1/3 C. milk
2/3 C. semi-sweet choc. chips
2/3 C. mini marshmallows
1 cap full of mint extract
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in Dove syrup & vanilla. Add the flour & salt until blended. Pour into a greased baking dish. Bake at 350 for 20-25 min. Meanwhile, in a small saucepan combine sugar, butter & milk. Bring to a boil; boil until sugar is dissolved. Remove from heat; stir in choc. chips, marshmallows & mint until melted. Pour over cooled brownies!

NOTES: The key ingredient to these decadent brownies is the Dove Dark Chocolate Syrup - do not use any substitutes - the brownies will not be the same, trust me on this one! If you don't like mint just omit the mint extract.