Chocolate Chip Cheeseball

A sweet version of the party favorite.

8 oz. cream cheese, softened
1/2 c. butter, softened
1/4 t. vanilla
3/4 c. powdered sugar
2 t. brown sugar
3/4 c. miniature chocolate chips
3/4 c. chopped pecans*
Chocolate graham crackers**

Beat cream cheese, butter, and vanilla. Gradually beat in sugars; fold in chocolate chips. Refrigerate in a covered bowl for 2 hours. Shape into a ball. Chill another hour. Roll in chopped pecans.* Serve with chocolate graham crackers.**

*It's better if you roll it in additional miniature chocolate chips.
**Can use regular graham crackers if desired.

Cheese Ball

2 (8 oz.) packages cream cheese, softened slightly
2 c. shredded cheddar cheese
1 (1 oz.) envelope vegetable soup mix
Seasonings to taste, possibly including but not limited to black pepper, garlic powder, onion powder, paprika, etc.
Crackers

Mash cream cheese with a fork. Beat in soup mix, cheddar, and seasonings. Form a ball, return to bowl, and cover. Chill for at least an hour. Roll in fresh chopped parsley leaves. Serve with butter round or wheat crackers.

NOTE: Preferably, chill the cheeseball overnight, so the flavors can mellow and blend.
Also, parsley does not like to stick to the cheeseball. However, it looks pretty with parsley on it. =)

Peanut Butter Sandwiches

Question time again! What do you like to have with peanut butter sandwiches? (Oh--you don't like peanut butter? I'll forgive you.) Here are a few of my favorites:

• Cinnamon
• Strawberry preserves
• Grape jam
• Honey
• Raisins
• Cinnamon and raisins

Fantasy Fudge

My Grandma makes this every year around this time. Hers is the best in the world!
3 c. sugar
3/4 c. butter or margarine
2/3 c. (5 1/3 oz. can) evaporated milk
12 oz. semi-sweet chocolate chips
6 oz. chocolate almond bark
1 (7-oz.) jar marshmallow creme
1 c. chopped nuts (optional)
1 t. vanilla

Grease a 9"x13" pan. Measure chocolate (prepare nuts) and have chocolate, marshmallow creme, (nuts,) and vanilla ready to add to your fudge. (This will make the process flow more smoothly, and the final results will be better.) Also, place a small cup of cold water near the stove.
Combine sugar, butter, and milk in a heavy 2 1/2 quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 4 minutes until 234°, or soft ball stage, stirring constantly to prevent scorching. (Drop a small amount of the sugar mixture into the water, and try to form a soft ball with a spoon. When a soft ball forms, remove mixture from heat.) If you like very firm fudge, cook slightly longer--no more than a minute.
Remove from heat. Add chocolate; stir until melted. Add remaining ingredients; beat until well-blended.
Pour into prepared pan. Cool at room temperature. Cut into pieces.

Almond Oatmeal Granola

5 c. uncooked old-fashioned oatmeal
1 c. steel-cut oats (I used 6 c. regular oatmeal. Is there a difference between steel-cut oats and old-fashioned oatmeal?)
1 c. almond slivers
1 c. coconut
1 pkg dried cherries (I used less and it seems like plenty)
1/2 c. almond oil (not having any of this, I used a few drops of almond extract with vegetable oil)
1/2 c. honey
3/4 t. cinnamon

Preheat oven to 300°F. In a large mixing bowl, stir together oatmeal, oats, almond slivers, and coconut; set aside. In a small bowl, stir together almond oil, honey, and cinnamon; add to oat mixture and mix well.
Spread granola in a large greased baking pan and bake 1 hour, stirring every 10 minutes.
Add cherries after baking--otherwise they will be hard, dry chunks.
Cool completely; store in an airtight container. Serve with yogurt, fresh fruit, or milk.
Makes 16 servings, 1/2 c. each.

Chocolate Upside-Down Cake

It has been too long since anything chocolate appeared on this blog. And while we're making upside-down cakes, what could be better than a chocolate variety?

2 T. melted butter
3/4 c. sugar
1 c. flour
2 t. baking powder
1 1/2 T. cocoa powder
1 egg
1/2 c. milk
1 t. vanilla
1/2 c. nuts

Preheat oven to 350°. Mix all ingredients; spread in a greased 6"x 9" or 8"x 8" pan. Mix and pour the following over batter:

1 c. white sugar
1/2 c. brown sugar
3 T. cocoa powder
1 T. cornstarch
1 c. hot water

Bake for 45 minutes. Serve upside down. (This upside-down cake should not be inverted onto a plate as a whole.)

Apple Upside-Down Cake

1/4 c. butter or other fat
1/2 c. sugar
1 egg
1 t. vanilla
1 1/2 c. sifted flour
2 t. baking powder
1/4 t. salt
1/2 c. milk
2-4 firm-fleshed apples
2 t. cinnamon, mixed with 1/4 c. sugar
Hard sauce* or whipped cream

Cream the fat while adding sugar, well-beaten egg, and vanilla. Sift together the flour, baking powder, and salt; add alternately with milk to the first mixture. Spread a thick coating of fat on the bottom and sides of a glass baking dish or a very heavy pan (8-inch). Pare, quarter, and slice the apples thin. Spread in an overlapping layer on the bottom of the baking dish and sprinkle with cinnamon-sugar. Pour cake batter over the apples. The batter is very thick and may need to be smoothed on top with a knife. Bake in a very moderate oven (300°-325°) for 45 minutes. Loosen sides of the cake; turn it out carefully, upside-down; and the top will be covered with a neat layer of transparent apples. (Apparently you're not supposed to use Jonathans. I did and my "transparent" apples were pinkish.) Serve hot with hard sauce* or whipped cream.

*What is hard sauce? Really, does anyone know? Because there was no recipe for it in this cookbook, and I have never heard of it. =)

Onion-Ranch Dip

This recipe was born of forgetfulness, necessity, and an internet query. Oh, and an ingenious idea from my sister, P.

1 pkg. onion soup mix
8 oz. cream cheese, softened
1/2 c. plain yogurt
ranch dressing
milk
black pepper to taste

Blend cream cheese and soup mix with a fork. Gradually blend in yogurt; add ranch dressing/milk for flavor and thinning until desired consistency is acheived. Stir in black pepper to taste. Cover and chill overnight or several hours for the flavors to blend.

Serve with vegetables, crackers, chips, etc.

Fresh Applesauce

8 cooking apples, peeled, cored, and chopped (Jonathan apples work well)
1/2 c. sugar
1 T. cinnamon
juice of 1/2 lemon (or a few drops of orange juice)
1 t. vanilla extract
water

Place apples in a 5-quart pot. Add sugar, cinnamon, lemon juice, and vanilla. Add just enough water to cover half the apples (to prevent a watery sauce).
Bring apples to boiling; reduce heat and simmer until apples are soft.
Hand-blend or mash apples to desired consistency (I just mashed gently with a fork--I wanted chunky sauce). Serve warm or cold.

This sauce is delicious served over pancakes!  It is also delicious warm on vanilla ice cream.

Pumpkin Pudding

1 15-oz. can pumpkin
2 slightly beaten eggs
1 c. sugar
1/2 t. salt
1/2 t. ginger
1/2 t. nutmeg
2 t. cinnamon
8-12 oz. whipping cream or evaporated milk*

Preheat oven to 425 degrees F. Mix ingredients in the order given. Pour into a 1 1/2 quart casserole dish. Bake for 15 minutes; reduce heat to 350 degrees and bake 45-55 minutes or until a knife inserted near the center comes out clean. Stir with a fork; cool completely and chill. Stir again before serving if necessary. Garnish with ground cinnamon, if desired.

*I used 12 oz. whipping cream, but the cream flavor was somewhat strong. However, 8 oz. might not be quite enough. Evaporated milk may be used instead of cream.


To make pumpkin pie:
Prepare, but do not bake, a 9" pie crust. Prepare filling as above; pour into crust. Bake as directed, but probably only 45 minutes at 350. Skip stirring. ;)

The above recipe for pudding was adapted from a pumpkin pie recipe.

1930's Recipes

My Grandma handed me a cookbook this weekend. It was compiled by the uncle of a distant relative. In the front of the cookbook is some history about threshing and the days when farmers depended upon their neighbors to help with their harvest. It also talks about the food women cooked for their threshing neighbors. The recipes are from his grandmother, mother, and aunts.

There is just something about family recipes that excites me. Even though it's not my family--I'm looking forward to trying some of these recipes! One thing I love about this cookbook: since the recipes are from the 1930's and earlier, this is real cooking. No boxed mixes involved. It has the feel of a pioneer cookbook or something!

After I use some of these recipes, they may appear here. Two of the things that sound yummy are Apple Upside-Down Cake, and Blueberry Dumplings. It's going to be fun!

Chocolate Chip Banana Pancakes

K, the next time your neighbor gives you ripe bananas, you can do this with your pancakes! =D

1 1/4 c. flour
1 T. sugar
2 t. baking powder
1/2 t. salt
1/2 t. ground cinnamon
1 1/4 c. milk
1 small ripe banana, mashed (about 1/2 c.)
1 large egg, lightly beaten
1 t. vanilla extract
1/3 c. miniature chocolate chips, divided

Combine flour, sugar, baking powder, salt, and cinnamon in a large bowl. After thoroughly mixing, stir in milk, banana, egg, and vanilla. Fold in 1/4 c. chocolate chips. Grease nonstick skillet or griddle; heat over medium heat. Pour batter onto griddle making 3-inch rounds. Cook about 2 minutes, or until tops are bubbly; flip and cook another 2 minutes, or until golden. Prepare remaining pancakes, adding more grease to griddle with each batch. Place on individual plates and sprinkle with remaining chocolate chips. Yeild: approximately 4 servings.

Rosemary

I've discovered a new favorite spice: rosemary! It compliments chicken wonderfully! Thank you, Aunt S, for 'planting' the idea in my head. ;)

Fall Favorites

It's time to see if our followers really follow this blog. =)

Question time: What is your favorite fall food? Please post a recipe for it in your comment.

Some of my fall favorites include:
Apple Crisp (already posted)
Sweet Potato Casserole (I don't have a recipe for it. I just love to eat it.)
Pumpkin Pie (recipe might follow some day)
Pumkin Bars with Cream Cheese Frosting
Potato Cheese Soup (the recipe is sure to end up on here someday)

Stuffed Apple

This is delicious! The idea came from my cousin M.

1 apple
2 T. peanut butter (approximately)

Wash apple and remove the core. Fill it with peanut butter. (If desired, sprinkle with cinnamon.) Serve immediately. Serves 1.

Whipped Cream

A sister at church, C, has got me hooked on homemade whipped cream. She was kind enough to tell me her recipe; and I am sharing it with you. =) This stuff is waaaay better than non-dairy whipped topping!

1 c. (1/2 pint carton) heavy whipping cream
2 T. (1/8 c.) sugar
1/4-3/4 t. vanilla extract

Combine ingredients in mixer bowl. Beat with electric beaters until thick.

Note: sugar and vanilla amounts may be adjusted to taste.

Apple Crisp

Cooler weather, colorful leaves, clear blue skies. . .it's definitely October, and time for apple crisp!

5 c. sliced, pared apples
1 c. brown sugar
3/4 c. flour
3/4 c. quick oats
1 t. cinnamon
1/2 c. butter

Arrange apples in a buttered 9-inch pie plate. Combine brown sugar, flour, oats, and cinnamon; cut in butter until crumbly. Press mixture over apples. Bake in moderate oven (350 degrees) for 45-50 minutes or until top is browned. Serve warm with ice cream or whipped cream.

Chocolate Chip Cookie-Brownies

Inspired by Betty Crocker*

Walking through the grocery store one day, I caught sight of a box of Betty Crocker brownie mix. But it was no ordinary brownie mix. It had a pouch of chocolate chip cookie mix inside the box as well. The idea was to prepare both batters separately, then drop the cookie dough on top of the brownie batter. I was instantly intrigued. But, refusing to go the simple route and buy the mix, I resolved to develop my own scratch recipe for these delicious-sounding cookie bars. Weeks passed, and I was too busy to try making a new recipe. But the idea did not leave me. Finally, more than a month after my eyes fell upon the mix in the store, I determined to begin the experiment. Success met me with the first attempt; and here is the resulting recipe:

Brownie layer:
½ c. flour
2/3 c. cocoa powder
¼ t. baking powder
¼ t. salt
2 eggs
1 c. sugar
½ t. vanilla
½ c. melted butter

Preheat oven to 350°. Grease an 8x12” baking dish (9x13” might work as well, but you will have thinner bars). Line pan with foil; grease foil. In a small mixing bowl, whisk together flour, cocoa, baking powder, and salt; set aside. Beat eggs in a small or medium mixing bowl. Gradually add sugar and vanilla; beat well. Blend in melted butter. Gradually add cocoa mixture until well-blended.
Spread batter in prepared pan.

Cookie top:
½ c. sugar
½ c. brown sugar, packed
½ c. butter
2-3 t. vanilla
1 egg
1 1/3 c. flour
½ t. baking soda
½ t. salt
1 c. chocolate chips

Cream sugars, butter, egg, and vanilla. Add remaining ingredients and mix thoroughly. Drop by teaspoon on top of brownies; gently spread with a spoon if desired. Bake for 30-35 minutes or until top is golden-brown. Cool in pan on a wire rack; gently remove from pan by lifting edges of foil. Cut into bars.

*Betty Crocker is a registered trademark of General Mills Corporation

A Fun Idea...

(This idea was given to me by my boss.)

-Prepare your favorite batch of from-scratch brownie batter (or use a mix if you must).
-Spread half the batter in a prepared baking pan.
-Lay dark chocolate bars over batter.
-Top with remaining batter and bake as usual.

Yummy!

A Scripture verse about food...

"Food is for the stomach and the stomach is for food, but God will do away with both of them."
~I Corinthians 6:13

Mexican Lasagna

Okay, so there is no chocolate involved in this recipe. But it is a wonderful dinner to precede chocolate!

8 medium flour tortillas
1 1/2 to 2 lb. ground beef
1/2 green pepper, minced
1/2 medium onion, minced
1 can cream of chicken soup
1 can chili beans
1 can chili-ready diced tomatoes
4 c. shredded cheese (Chedder/Monterey Jack/Mozzarella/Colby-Jack)

Chop pepper and onion, and cook with ground beef while browning it. Drain fat; add soup, beans, and tomatoes. Heat until warmed. Tear 4 tortillas and place in bottom of a greased 13x9-inch dish. Place half of meat mixture on top of tortillas, then half of cheese. Repeat layer using remainder of ingredients. Bake at 350 degreese for 20-25 minutes.
This can also be prepared ahead of time and baked right before serving.

Mocha Truffle Cookies

My most popular recipe to date.

Ingredients:
1/2 cup margarine or butter
1/2 cup semisweet chocolate chips
OPTIONAL 1 Tablespoon instant coffee crystals (my family doesn't like coffee; the cookies are still amazing without it)
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semi-sweet chocolate chips

Directions:
In large saucepan melt margarine/butter and 1/2 cup chocolate chips over low heat (can also be microwaved). Remove from heat. Stir in coffee crystals (OPTIONAL). Cool 5 minutes. Stir in sugars, eggs, and vanilla. Mix cocoa, flour, baking powder, and salt. Stir into chocolate mixture. Stir in 1 cup chocolate chips. Drop dough by rounded tablespoons onto lightly greased cookie sheet. Bake @ 350 F. for about 10 minutes (not nearly as good if overbaked). Let cool 1 minute and remove from sheet.
These only make maybe 3 dozen; if they won't be eaten in 2-3 days, refrigerate or freeze--they dry out quickly.

--K

No-Bake Chocolate Cheesecake

1 prepared 9" chocolate pie crust (oreo cookie, chocolate graham cracker, etc.)
1 1/2 c. real chocolate chips
1/2 c. white sugar
11 oz. cream cheese, softened
1/4 c. butter, softened
2 c. whipped topping
extra whipped topping and shaved chocolate for garnish

Melt chocolate chips over low heat in saucepan, stirring frequently, until smooth. Set aside. In a large mixer bowl, beat cream cheese, sugar, and butter until smooth. (If you wish to do this by hand, you ought to start it sooner; because the chocolate will cool too fast, and you will have chocolate-chunk cheesecake! Trust me--I speak from experience.) On low speed, blend in melted chocolate. Fold in whipped topping until blended. Spoon filling into crust. Cover and chill until firm. Garnish with whipped topping and shaved chocolate.

Blueberry-Banana Muffins

1 3/4 c. flour
1/2 t. baking soda
1/2 t. baking powder
1/2 t. salt
1/4 c. quick oats
2/3 c. sugar
1/3 c. oil
2 eggs
1 t. vanilla
3 ripe bananas, mashed
1/2 to 3/4 c. blueberries (fresh or frozen)

Preheat oven to 325 degrees (F). Place paper liners in 16-18 muffin tins. Sift flour, salt, baking powder, and soda; stir in oatmeal. Combine sugar, oil, eggs, and vanilla; beat until bubbly. Stir blueberries into flour mixture. Mash bananas and add to liquid mixture. Add flour mixture to liquid mixture and gently stir until dry ingredients are moist. Fill prepared muffin tins 2/3 full. If desired, sprinkle tops with sugar. Bake for about 25 minutes or until lightly browned and toothpick inserted comes out clean. Remove to wire rack to cool.
Yeild: I always get 17 muffins out of this.
Note: If desired, substitute chocolate chips for the blueberries. =)

Why stir the blueberries into the dry ingredients? I've read that it keeps them from turning the muffins green with their juice. If you wish to add them to the wet ingredients, or add them after combining everything else, go right ahead and do so. It probably doesn't matter. =D

Chocolate Fudge Frosting

For discovering this recipe, I give the credit to my older sister, R, who loves to eat it from the bowl. =D

Chocolate Fudge Frosting
Ingredients for 1 c. frosting OR 2 c. frosting (bold face):
butter, oil, or margarine: 3 T. 1/3 c.
cocoa powder: 2 T. 3 T. (light flavor) 1/4 c. 1/3 c. (medium flavor) or 1/2 c. 2/3 c. (dark flavor)
confectioners' sugar: 1 1/3 c. 2 2/3 c.
milk: 2-3 T. 1/3 c.
vanilla: 1/2 t. 1 t.

Melt butter in saucepan over medium heat. Add amount of cocoa for flavor you prefer. Heat just until mixture begins to boil, stirring constantly until smooth. Pour into small mixing bowl and cool completely. (Skip boiling if you use oil.) Add powdered sugar alternately with milk, beating to spread consisitency. Blend in vanilla.

One cup frosts an 8" or 9" square or round cake or the top of a 9" x 13" cake. Two cups fills and frosts an 8" or 9" two-layer cake or 30 cupcakes.

Lazy Woman's Cake

This cake is super easy! Aside from being almost mess-free, it is also egg-free and dairy-free. =)

Lazy Woman's Cake
2 c. sugar
3 c. flour
1 t. salt
1 c. cocoa
2 heaping t. soda
Mix all dry ingredients in a 9" x 13" cake pan.
Add:
1 c. oil
1 T. vanilla
2 T. vinegar
2 c. cold water.
Mix with a fork or whisk. Bake for 30 minutes at 350 degrees.

Notes:
-I mix this in a bowl, because in a shallow pan it is easy to spill while mixing.
-The original recipe calls for 5 tablespoons of cocoa, but as a dark chocolate lover, I increased the amount considerably.
-Since this is not chocolate chip cookies, it is okay to use all vegetable oil. ;)
-If desired, add a dash of cinnamon to the dry ingredients.

Chocolate Chip Cookies: A Word to the Wise

Don't make them with all vegetable oil (no butter or shortening). And don't use chocolate-flavored chips! Trust us. Just don't.
-H & K

Parmesan Chicken with Rice

Instead of posting this recipe, I am going to direct you to my favorite recipe website, allrecipes.com =)

http://allrecipes.com/Recipe/Parmesan-Chicken-I/Detail.aspx

Oatmeal Chocolate Chip Cookies

Here is the recipe for the aforementioned Oatmeal Chocolate Chip Cookies:

2 sticks butter
3/4 c. brown sugar
3/4 c. white sugar
2 eggs
1 T. vanilla
2 1/2 c. flour
2 c. oatmeal
1 t. baking soda
1/2 t. salt
1 1/2 c. chocolate chips (we used 1 c. chocolate and 1/2 c. peanut butter chips; these cookies are also good with M&M's)

Cream butter and sugar together. Add eggs and vanilla, beat well. Sift flour, soda, and salt; stir in oatmeal. Add dry ingredients to creamed mixture. Stir in chocolate chips. Drop by teaspoon onto greased or paper-lined cookie sheets. Bake at 375 degrees for 10-12 minutes, watching carefully so they don't over bake. Remove to a wire rack to cool.

OPTIONAL: Can use raisins instead of chocolate, and add 1 t. of cinnamon.

What's in a name?

As oatmeal-chocolate chip cookies cool in the kitchen, we are setting up our delicious blog. How did we decide upon "Morsels of Chocolate?"

From the time we first discussed creating this blog, we have tossed around various ideas for a name. We had thought about using a portion of a Bible verse, but the one we thought of had already been taken. We thought about combining our names, but it sounded too boring. Since one of us speaks French and the other a little Spanish, we thought about finding a food word that was the same in both languages. But the Internet yielded no results.

Now, together again for the first time in two months, we were determined to finally create our blog. Seated in the kitchen (where else?) baking the aforementioned cookies, we hit upon the word "Morsels" followed immediately, of course, by the notion of "Chocolate!"

And thus, our blog was born.