Better Than Hershey's Chocolate Syrup

Yes, that's a salad dressing bottle. Don't tell anyone.

1 1/2 c. sugar

3/4 c. unsweetened cocoa powder

1 c. water

dash salt

1 t. vanilla

In a saucepan, combine sugar, cocoa, and salt with a whisk.  Add water; bring to a boil, stirring occasionally.  Reduce heat and cook one minute.  Remove from heat; stir in vanilla.  

Cool and store in refrigerator.   For chocolate milk, add 2 tablespoons chocolate syrup to 8 ounces of milk.  

I found this recipe here.

Banana Fudge Pops

These handy popsicle molds are not necessary--some people make popsicles with paper cups and popsicle sticks.  However, if you happen upon any at a garage sale or second-hand store, they are handy to have around.

Basically all you do is thoroughly mash bananas, peanut butter, cocoa powder, vanilla, and milk together; spoon into popsicle molds; and freeze.

Begging pardon--my amounts are approximated.  I didn't measure anything; and I ended up with too much filling.  The leftover filling I froze in an ordinary container for spoon eating.  For six pops, three bananas probably would have been enough.

Banana Fudge Pops

3-4 ripe bananas, mashed
1/4 to 1/3 c. Peanut butter
3-4 T. Cocoa powder
1 splash vanilla extract
Milk, to thin

Beat all ingredients together until smooth.  Taste for correct amounts of cocoa and peanut butter.  Add frozen blueberries or strawberries, if desired.  Spoon into popsicle molds.  Cover with lids, add sticks, and freeze.  Makes 6-8

Savor on a summer day!

Peanut Butter Pie (Π)

What better way to celebrate Pi Day (3.14), which falls in the middle of National Peanut Butter Month, than with a luscious Peanut Butter Pie?  It's so simple and so rich that you'll want it more than once a year; but it's a very fitting dessert for March 14th.

Peanut Butter Pie

Prepared Graham Cracker Crust
8 oz. Cream Cheese, softened
1 c. powdered sugar
1 c. peanut butter
1 8-oz. carton whipped topping, thawed

Cream the cream cheese.  Add powdered sugar and peanut butter and beat until smooth.  Fold in cool whip.
Place in crust.  Refrigerate or freeze.

For added delight, add chopped peanut butter cup candies or chocolate chips; or drizzle melted chocolate on top.

Serve on Π Day to your friends/family/coworkers.  
NOTE: If you have no friends, this pie may help you to obtain friends. 
DISCLAIMER: Having never loved math, I do not observe this day because of 3.14159....But I love pie, and I'll take any excuse to make one.

Blueberry Cheesecake (No-bake)

Graham Cracker Crust:

16-18 graham cracker squares
1/4 c. sugar
6 T. butter, melted

Crush graham crackers with a rolling pin; measure 1 1/4 c. crumbs.  Place in medium mixing bowl; stir in sugar.  Stir in melted butter and toss to thoroughly combine.

Place in a 9-inch pie plate.  Spread evenly and press to make a firm, even crust.  Bake at 375 degrees F. for 6-9 minutes or until edges are brown.  Cool completely. 
NOTE: Crust can also be chilled until firm if a completely no-bake dessert is your goal.

Cheesecake:

8 oz. cream cheese, softened
1 can sweetened condensed milk
1/4 c. lemon juice
1 t. clear vanilla

After crust is cool, blend cream cheese with milk until smooth and creamy.  Add lemon juice and mix well, then add vanilla.  Pour into crust.  Chill  until firm.  Prepare blueberry topping while cheesecake chills.

Blueberry Sauce*:

1/4 c. water
1 t. cornstarch
1 1/2 c. blueberries (frozen work well, but fresh could be used as well)
1/4 c. sugar
1/8 t. salt
2 t. lemon juice

Combine water and cornstarch in a medium saucepan.  Stir in blueberries, sugar, and salt.  Simmer 5 minutes or until blueberries cook down and the liquid is thickened, stirring occasionally.  Remove from heat and stir in lemon juice.  Cool. 

Before serving, pour blueberry sauce over cheese cake.  Do not eat while wearing white, lest you spill blueberries on yourself and stain a perfect garment.

*I might try this sauce recipe next time:
In a small saucepan combine 2 c. blueberries, 2 T. water, 1/3 to 1/2 c. sugar, 1 t. vanilla, and a dash salt.  Bring to boiling over medium heat.  Reduce heat and simmer 30 minutes or until thickened, stirring occasionally.

Orchard Whirlwind Milkshake

1 nectarine or peach, cored and chopped

1 c. vanilla ice cream

milk

Whirl in blender until smooth.  Serves 1 or 2.

Cheesecake Pudding

1 sm. box white chocolate pudding mix
1 8-oz. cream cheese, softened
2 c. milk, divided

Combine cream cheese with 1/4 c. milk until smooth.  With a wire whisk, beat in remaining milk.  Add pudding mix and beat 1 minute, until smooth.  Spoon into serving dishes; serve after 5 minutes.

Any pudding may be used.  Cream cheese makes it richer and also firmer.

Quick, Creamy Chocolate Pudding

Otherwise known as apologies for not posting anything recently. =)

2/3 c. sugar

1/2 c. cocoa

6 T. cornstarch

2 1/4 c. milk

2 T. butter

1 t. vanilla

Combine sugar, cocoa, and cornstarch in a medium saucepan; gradually stir in milk. Cook over medium heat, stirring constantly, until mixture boils; boil and stir for one minute. Remove from heat and blend in butter and vanilla. Pour into individual serving dishes, or one large glass bowl. Carefully press plastic wrap onto surface. Chill at least one hour, or until thickened. Garnish with whipped topping and nuts, if desired. Makes 4 or 5 large servings.

I will add that if you don't cook this long enough, it will not thicken. Also, what is listed here is twice the cornstarch listed in the original recipe, because I can never thicken my pudding.

P.S. This is double the chocolate from the original recipe, because we like it dark at my house. :)

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.

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.

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.