• 2 cartons strawberries
• 8 ounces chocolate
• 1 10 oz. bag chocolate chips

Melt chocolate in medium saucepan. Dip each strawberry in chocolate and set on wax paper to harden. Melt white chocolate and pour into gallon freezer baggy. Cut the tip off the baggy and squeeze white chocolate over already covered chocolate strawberries. Leave to harden. To store or to make harden faster place in fridge.

• 1 box chex cereal (corn or rice)
• 1 stick butter
• 1 cup peanut butter
• 6oz. bag chocolate chips
• powdered sugar

In large saucepan melt butter, peanut butter, and chocolate. Place cereal in large bowl and pour butter mixture over. Stir to coat. Pour cereal in gallon freezer baggie with powdered sugar and shake to coat cereal completely with sugar. Place on wax paper to cool.

• 1 14oz. can sweetened condensed milk
• 1 cup squares semisweet baking chocolate
• 1 Tbsp. instant coffee powder
• 1/2 cup powdered sugar
• 1/2 cup chopped walnuts

Grease an 8x8inch baking pan. In medium saucepan heat milk, when heated add chocolate and stir until melted, remove from heat. Put instant coffee in small bowl and mix in 3-4 Tbsp. chocolate and stir until coffee dissolves. Add coffee mixture and powdered sugar to chocolate, stir until smooth. Stir in walnuts, and pour into prepared pan. Cool and cut into squares when firm.

• 1/2 cup butter (melted)
• 1 cup granulated sugar
• 1 tsp. vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 tsp. baking powder
• 1/4Â tsp. salt
• 1/2 cup chopped walnuts

Preheat oven to 350 degrees. Grease a 9x9inch baking pan. Blend butter, sugar, and vanilla in large bowl. Beat in eggs until well mixed. In medium size bowl combine flour, cocoa, baking powder, and salt. Gradually add flour mixture to egg mixture, blending well. Stir in nuts and pour into pan. Bake 20-25 minutes or until toothpick inserted in center comes out clean.

• 1 16oz. bag oreo cookies
• 1 cup butter
• 1 8 oz. package cream cheese
• 1 container cool whip
• 1 cup powdered sugar
• 2 boxes instant chocolate pudding

Make pudding according to package directions, and set in the fridge to chill. Crush oreos, saving 1/2 cup to garnish the finished dessert. Melt butter and mix with the oreos, then press into the bottom of a 9×13 inch baking dish. Blend cream cheese, 1 cup cool whip, and sugar and pour over cookies. Pour pudding over cream cheese mixture. Top off the layers with cool whip and sprinkle the 1/2 cup crushed oreos over. Refridgerate until served.

• 2/3 cup shortening
• 1 1/2 cups packed brown sugar
• 1 tablespoon water
• 1 tablespoon vanilla extract
• 2 eggs
• 1 1/2 cups all-purpose flour
• 1/3 cup baking cocoa
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 2 cups semisweet chocolate chips
• 1/2 cup chopped walnuts or pecans

Preheat oven to 375 degrees. In large bowl mix shortening, sugar, water, and vanilla; blend well. Beat in eggs. Mix flour,cocoa, salt and baking soda in separate bowl. Slowly pour flour mixture into shortening mixture, stirring just until blended. Drop by rounded teaspoon full about 2 inches apart on ungreased cookie sheet and bake 7-9 minutes being careful not to overbake. Cool 2 minutes before removing from pans.

• 1 cup sugar
• 1 cup light corn syrup
• 1/ 2 cup unsweetened cocoa powder
• 1/2 cup light cream
• 3 Tbsp butter
• 1 tsp vanilla

In saucepan combine all ingredients, boil 5 minutes.

• 3 quarts popped popcorn
• 1 package corn chips
• 1 package corn pops
• 2 packages vanilla or white chips

In large bowl combine popcorn, corn chips, and corn pops. In a saucepan over medium-low heat, melt chips and stir until smooth. Pour over popcorn mix and toss to coat. Spread in 2 15×10 inch pans and cool. Store in airtight containers. Makes 7 1/2 quarts.

• 3 eggs
• 1 cup lite corn syrup
• 1/2 cup sugar
• 1/4 cup butter (melted)
• 1 tsp vanilla
• 1 cup pecan halves (coursely chopped)
• 3/4 cup semi-sweet chocolate chunks
• 1 unbaked deep dish 9 inch pie shell

Combine eggs, corn syrup, sugar, butter, and vanilla in medium bowl with wire wisk. sprinkle chocolate chunks over bottom of crust. pour pecan mixture over. bake at 350 degrees for 50-55 minutes. Makes 8 servings.

• 1 pk (10 oz) mini pretzels
• 5-6 cups of cheerios (or honey nut cheerios)
• 2 cups corn chex
• 1 pound salted peanuts
• 1 pound m&m’s
• 2 pk (12 oz) vanilla chips
• 1Â tbsp vegetable oilIn a large bowl combine first 5 ingredients. Set aside.
  In microwave heat vanilla chips and veg oil on medium heat for 2 minutes, stirring once. Put in microwave for 15 seconds on high stir until smooth. Pour this over cereal mixture, mix well. Spread on to wax paper, when cool break apart and put into air tight container.
  Makes 5 quarts.