Easy Mint Chocolate Chip Ice Cream

Ingredients

2 cups 2% milk
2 cups heavy cream
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon mint extract
3 drops green food coloring (optional)
1 cup miniature semisweet chocolate chips
Directions

In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

Lemon Delight

Ingredients

1 (18.25 ounce) package lemon cake mix
1 (11 ounce) can mandarin oranges, with juice
1/2 cup sour cream
4 eggs

1 (3.5 ounce) package instant French vanilla pudding
1 (20 ounce) can crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
Directions

Preheat oven to 350 degrees F (175 degrees C).Grease and flour a 9x13 inch pan.
In a large bowl, mix together the cake mix, madarin oranges with juice, sour cream and eggs until smooth and creamy. Spread batter evenly into the prepared pan.
Bake for 25 to 30 minutes in the preheated oven, until a toothpick inserted comes out clean.
To make the frosting, stir together the pineapple and instant pudding mix in a medium bowl. Fold in whipped toping. Frost cooled cake.

Pineapple Upside down cake

3/4 cup butter
1 1/2 cups brown sugar
20 ounces pineapple rings in juice - sliced in half
1 cup walnuts or pecans - chopped coarse
1 1/2 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
5 eggs - separated
1 1/2 cups sugar
8 tablespoons pineapple juice

Preheat oven to 375 degrees.

Melt butter and brown sugar in a 13 x 9 x 3 baking pan (1/4 sheet). Arrange pineapple slices in any pattern in pan and cover with walnuts. Set aside.

Using an electric mixer beat the yolks with 3/4 cups sugar until light and creamy. Add the pineapple juice and mix slightly. Add the flour, baking powder and salt.
Whip the egg whites with 3/4 cups sugar to a soft peak. Now fold the whipped egg whites into the flour mixture and pour into the pineapple/walnut covered baking pan.

Bake for 40-45 minutes. Cool 5 minutes and invert onto serving plate. Cool completely.

Notes:
Use two 9" pans instead of a 1/4 sheet pan.
Add cherries to pineapple pattern for additional color.

Pineapple Sherbet

Sherbert Ice Cream

Yield: 2 quarts

1 qt Sugar, heaping
8 oz Evaporated milk
4 Oranges, juice of
3 Lemons, juice of
1 qt Heavy cream
1 can Pineapple, small, drained
Milk, whole

Mix to dissolve sugar, evaporated milk, and juice of fruit. Add cream and pineapple. Put mixture in a 2 qt. ice cream freezer and top to line with whole milk.

Banana Bread Pudding

4 Cups French bread or croissants (1 or 2 day old) cubed into 3/4 inch pieces
1 cup sliced bananas, 1/4 inches thick
3 eggs
3/4 cups sugar
1/4 cup melted butter
2 cups milk
1 1/2 tsp. Vanilla extract
1/4 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon

Sauce:
1 Pkg. (3.4 oz) Vanilla (cook and serve) pudding (not instant)
1 cup Milk

Toss bread cubes with melted butter, put buttered bread cubes and bananas in greased 2 quart casserole dish.

In a separate bowl beat the eggs, then add the milk, vanilla, cinnamon, sugar, nutmeg and salt. Pour the mixture over the bread and bananas.
Bake uncovered at 375 for 40 minutes or until knife inserted in the center comes out clean.

For Sauce - follow instructions on pudding box. After it's finished cooking and still hot, add one more cup of milk to make it thin and saucy (add a touch of rum for extra flavor if desired). Pour warm sauce over bread pudding before serving.

Special K Bars

Ingredients
1 cup Sugar
1 cup Corn Syrup
1 1/2 cups Creamy Peanut Butter
6 cups "Special K"
2/3 cup chocolate chips
2/3 cup butter scotch
Directions
Put 1 cup of sugar in a Sause pan. Add 1 cup of corn syurup in the Sause pan. Heat till almost liquid. Remove form heat and stir in 1 1/2 cup of creamy peanut butter. Then Stir in 6 cups of "Special K cereal." Put in to '13 x 9' pan. Topping put 2/3 cup of chocolate chips in sause pan. Then add 2/3 cup of Butter scotch chips in to same sause pan. Heat till smooth. Remove from heat speard over Special K in pan. Let sit in Frigde for about 15 or longer

Popcorn Sweet Snack

Ingredients
14 cups popped popcorn
3 cups crisp rice cereal
2 cups salted peanuts
1 pound white confectionary coating (almond bark)
3 Tablespoons peanut butter
Directions
In a large bowl, combine popcorn, cereal, and peanuts. In the microwave, melt coating and peanut butter, stirring occasionally. Pour over popcorn mixture. Stir to coat. Spread evenly on waxed paper. Allow to set for at least 2 hours. Store in airtight containers.

Chocolate Eclair's

Ingredients
Large box Instant Vanilla Pudding
1/2 cup flour
1/2 cup milk
1/4 cup butter
pinch of salt
Frosting: 3 Tablespoons butter
1-1/2 cups confectioner's sugar
2 teaspoons milk
1 teaspoon vanilla extract
2 Tablespoons cocoa
2 Eggs
Directions
Mix up vanilla instant pudding per instructions on box. Refrigerate. Quickly throw away the pudding mix box as this is the only evidence that you have not slaved over the double boiler to make this fabulous recipe. Sift flour and set aside. Slowly heat the milk. Add butter and bring to boil. Add flour and salt. Stir immediately! Cook and stir the batter until it leaves the sides of the pan and forms a ball. Remove from fire. Beat in eggs, one at a time - making sure each egg is fully mixed in the batter before adding the next egg. Spoon batter onto greased cookie tin making six 2" mounds. Bake in 400 degree oven for 30 minutes. Bake an additional 5 minutes at 350 degrees. Allow puffs to cool . Fill each puff with vanilla pudding by cutting a slice in the side of each puff. Carefully open the eclair and fill. Melt 3 Tablespoons butter. Stir in cocoa and add balance of ingredients for frosting. Mix well and frost each eclair. Make sure to seal the cut side of the puff used to fill eclair with the chocolate frosting. Refrigerate until served.

Berry Bread Pudding

Ingredients
6 slices of white bread
7 eggs
1/2 teaspoon vanilla
1 1/4 cups of sugar
3 cups half and half
1 cup heavy cream
1/4 cup granulated sugar
1 Tablespoon cinnamon powder
1/2 cup berries (your choice)
Directions
Mix together the eggs, vanilla and 1 1/4 cup of sugar in a medium size mixing bowl until sugar is dissolved. DO NOT WHIP. Add half and half and heavy cream slowly to egg mixture until well blended. Mix sugar, cinnamon powder and raisins in a small bowl. Lay white bread in a 9x13 inch deep baking pan. Sprinkle the cinnamon/sugar/raisins mixture on top. Poor liquid mixture on top, pushing bread down when it begins to float. Soak bread well. Cover pan with foil. Place on a sheet pan filled with water. Bake in a pre-heated 320 degree oven for 1 hour or until pudding is firm on top and no liquid is showing. Take out of oven, remove foil from pan. Let cool and serve.

Ambrosia Salad

Ingredients
2 cans of mandarin oranges, drained
1 or 2 red delicious apples, washed and diced
1 or 2 bananas sliced
1 and 1/2 to 2 cups miniature marshmallows
1/2 to 1 cup shredded coconut
1/2 to 1 cup chopped pecans
orange juice (enough to moisten ingredients)
Directions
Combine first six ingredients together in a large bowl. Pour in orange juice and stir until ingredients are moistened. Ambrosia may be chilled or served right away.

Chex Muddy Buddies

Ingredients
9 cups Chex cereal
1 cup semi-sweet chocolate chips
1/2 cup Peanut Butter
1/4 cup margarine or butter
1 tablespoon vanilla extract
1 1/2 cups powdered sugar
Directions
Pour cereals into large bowl; set aside. In 1 quart microwave-safe bowl combine chocolate chips, peanut butter and margarine. Microwave on HIGH 1 to 11/2 minutes or until smooth, stirring after 1 minute*. Stir in vanilla. Pour chocolate mixture over cereals, stirring until all pieces are evenly coated. Pour cereal mixture into a large resealable plastic bag with powdered sugar. Seal securely and shake until all pieces are well coated. Spread on waxed paper to cool. Stovetop: Pour cereals into large bowl; set aside. In small saucepan over low heat melt chocolate chips, peanut butter and margarine until smooth, stirring often. Remove from heat; stir in vanilla. Continue as indicated above. Do not use reduced-fat margarine or butter as it may cause chocolate mixture to clump and will not coat the cereal mixture evenly.

Manicotti with Sauce

Cheese Filling and Pasta

3 cups part-skim ricotta cheese
4 ounces grated Parmesan cheese (about 2 cups)
8 ounces shredded mozzarella cheese (about 2 cups)
2 large eggs , lightly beaten
3/4 teaspoon table salt
1/2 teaspoon ground black pepper
2 tablespoons chopped fresh parsley leaves (or 2 1/2 teaspoons dried parsley)
2 teaspoons chopped fresh basil (or 1 teaspoon dried basil)
16 no-boil lasagna noodles (I use the Barilla brand – apparently they are supposed to be the most similar to homemade pasta and I love them, both in this and in lasagna)

Adjust oven rack to middle position and heat oven to 375 degrees.

Heat oil, garlic, and pepper flakes (if using) in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 teaspoon salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine ricotta, 1 cup Parmesan chese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes, separating noodles with tip of sharp knife to prevent sticking. Remove noodles from water and place in single layer on clean kitchen towels; discard water in baking dish and dry baking dish.

Spread bottom of baking dish evenly with 1 1/2 cups sauce. Using soupspoon, spread 1/4 cup cheese mixture evenly onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish). Top evenly with remaining sauce, making certain that pasta is completely covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, about 6-7 minutes. Remove from oven and let sit for 15 minutes before serving.

The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil, and refrigerated for up to 3 days or frozen for up to 1 month. (If frozen, thaw the manicotti in the refrigerator for 1 to 2 days.) To bake, remove the parchment, replace the aluminum foil, and increase baking time to 1 to 1 1/4 hours.

* if using shells prepare the same. boil shells until pliable then let them cool off, spoon mixture inside and cover with sauce.

Divine Spagetti Sauce

3 tablespoons olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I’ve let it simmer on the stove for up to three hours before with no problems.

*Freezable Meal: The finished spaghetti sauce freezes very well. I store mine in a freezer-safe container. To serve, I thaw in the refrigerator (usually about one day) and reheat over medium-low heat in a saucepan on the stove.

Pineapple Cupcakes with Mango Frosting

Pineapple Cupcakes
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1 1/2 cups sugar
3 eggs, room temperature
1 teaspoon vanilla
1/2 cup milk, room temperature
20 oz. can of crushed pineapple, drained and pureed*

Preheat oven to 350 degrees and line cupcake tray with 24 paper liners.
Whisk together the flour, baking powder, baking soda and salt in a medium bowl and set aside.
Cream the butter and sugar together in a mixer for several minutes. Add the eggs one at a time scraping down the sides of the bowl with each addition. Add the vanilla and mix until combined.
Add the flour mixture to the sugar mixture in three additions with the milk in two additions (flour, milk, flour, milk, flour) Mix until combined with each addition
Add the pineapple and mix until combined.
Fill cups about 2/3 full and bake for about 15 minutes.
* I pureed the pineapple in a food processor. I’m not a big fan of fruit chunks. Flavor yes. Chunks. Not so much.

Mango Frosting

1-2 Mangoes
1 cup butter, room temperature
1 lb box of confectioners’ sugar
1 teaspoon vanilla

Cut mangoes. Instructions here.
Place mango pieces in food processor and puree enough so you have about 1/3 cup.
Beat butter and vanilla until creamy.
Add confectioner’s sugar in several additions. beating until well combined with each addition.
Add 1/2 cup of mango puree and beat until completely combined.
Spread frosting on cooled cupcakes.

Red Skinned Potato Salad

Ingredients
2 pounds clean, scrubbed new red potatoes
6 eggs
1 pound bacon
1 onion, finely chopped can use green onion if you prefer
1 stalk celery, finely chopped
1 cup sour cream
1 cup mayo or miracle whip (your preference)
salt and pepper to taste

Directions
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and set in the refrigerator to cool.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
Chop the cooled potatoes, leaving skin on. Add to a large bowl, along with the eggs, bacon, onion and celery. Add mayonnaise and sour cream, salt and pepper to taste. Chill for an hour before serving.

Monya's Pasta Salad

1 box of spiral pasta, boil to package instructions
any veggies you want I use:
1 chopped tomato or I use cherry tomatoes too
1 cup chopped bell pepper I like color so I use orange yellow and red
1 can sliced black olives
1 cucumber chopped
chopped green onion as much as you want
any type of cheese you like cut in chunks
an optional ingredient could be pepperoni chopped
1 bottle Kraft Tuscan italian Dressing

put the cooked pasta in a large bowl and add all the vegetables, cheese and pepperoni, then add the jar of Italian Dressing mix up and store in the fridge until it is chilled, stir before serving.

Brownie Candy Cups

1 package Duncan Hines Chocolate Lovers Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil
30 mini Reeses cups unwrapped
1 Box Reynolds 2-inch aluminum foil mini cups for muffins

1. Preheat oven to 350
2. Place 30 foil liners on baking sheet
3. Combine brownie mix, contents from fudge packet in mix, eggs, water and oil.
4. Stir with spoon until well blended. (about 50 strokes)
5. Fill each liner with 2 tablespoons of batter
6. Bake at 350 for 10 minutes and remove from oven
7. Push 1 Reeses in center of each “brownie cupcake” until even with surface of the batter.
8. Bake 5-7 minutes longer.
9. Cool 5-10 minutes in pan and then move to cooling rack to cool completely.

Cream Cheese Brownies

Brownies
1 pkg Duncan Hines® Chocolate Lovers’ Double Fudge Brownie Mix
2 eggs
1/3 cup water
1/4 cup vegetable oil

Topping
1 8 oz. pkg cream cheese (softened)
2 eggs
1 lb confectioner’s sugar
1 teaspoon vanilla extract

1. Preheat oven to 350. Grease bottom of 13 X 9 pan.
2. Combine all of the brownie ingredients including fudge packet from mix and stir with spoon until well blended. Spread into pan.
3. Beat cream cheese in large bowl at medium with an electric mixer. Beat in eggs, sugar, vanilla until smooth. Spread over brownie mixture.
4. Bake at 350 for 45-50 miniutes or until edges and top are golden brown.
5. Cool completely and the refrigerate until well chilled.

Blondie With Maple Sauce

Ingredients:
Dough
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1 cup flour, sifted
1/4 cup chopped walnuts (or more if desired)
1/3 cup butter or margarine (melted)
1 cup packed brown sugar
1 egg, beaten
1 tablespoon vanilla extract
1/2 cup white chocolate chips

Maple Butter Sauce
3/4 cup maple syrup ( I highly recommend using REAL maple syrup )
1/2 cup butter
3/4 cup brown sugar
1/4 cup chopped walnuts (optional)

Directions:
Dough
Preheat the oven to 350 degrees F.
Add baking powder, baking soda and salt to the already sifted flour. Then sift dry ingredients again.
Add chopped nuts and mix well. Set aside.

Add brown sugar to melted butter and mix well. Then add egg and vanilla extract. Mix well.
Add flour mixture, a little at a time, until mixed well.
Stir in white chocolate chips. Spread out dough in a 9-inch pan.
Bake for 20 to 25 minutes. Use a toothpick or fork to test if it is cooked in the center.
Serve warm with ice cream and Maple Butter Sauce.

Maple Butter Sauce
In a pan, add real maple syrup and butter, cook over low heat until butter is melted. Next, stir in brown sugar until completely dissolved. If you desire, add walnuts.

Cold & Creamy Banana Pudding

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk
1 1/2 cups cold water
1 (3.5 ounce) package instant pudding and pie filling
2 cups (1 pint) whipped cream, whipped or use cool whip for convenience if you want
36 vanilla wafers
3 medium bananas, sliced and dipped in lemon juice

In a large mixing bowl, combine sweetened condensed milk and water.
Add pudding mix and beat until well blended.
Chill 5 minutes in refrigerator.
Fold in whipped topping. (Do this slowly and as few times as you possible to combine, so the mixture will retain its thickness.)
Spoon 1 cup pudding mixture into 2 1/2 quart glass serving bowl.
Top with 1/3 each of wafers, bananas and pudding. Repeat twice.
Garnish as desired.
Chill thoroughly. Refrigerate any leftovers.
You can also layer in individual serving dishes.

Banana Bread with Chocolate Chips

Ingredients

1 1/2 c flour (I use whole wheat pastry flour, or you can do a mix of 3/4 c white flour and 3/4 c wheat flour)
1 tsp sea salt (kosher salt is okay too)
1 tsp baking soda
1 c mashed banana (3-4 very ripe)
bread!)
1 c sugar
1 egg
1/4 c melted, cooled butter (I use canola oil, or a heaping 1/3 c apple sauce to be really healthy! and do use a little extra apple sauce to keep bread moist)
(optional) 2/3 c chopped nuts (I used a mix of pecans or walnuts)
2/3 c chocolate chips
Procedure

Mix all of the above together in a big bowl. Don't overmix--just mix until incorporated.
Bake at 325 degrees F for around an hour, check center with toothpick; if toothpick comes out clean, it's done.

Coconut Belles

Makes 24 bars

Ingredients

1/2 cup butter
1 cup packed brown sugar
1 egg
1/2 teaspoon vanilla
1/4 teaspoon lemon extract (I used lemon juice)
2 tablespoons cream
1 cup flour
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup shredded coconut, plus extra for sprinkling on top
2 tablespoons finely chopped candied orange peel
Procedure

Heat oven to 325 F.
Mix butter, sugar, egg, vanilla, lemon, and cream thoroughly.
Measure flour and mix with salt and baking powder; stir into wet mixture.
Blend in the coconut and peel.
Spread in a lightly greased pan (I used 8x8-inch). If desired, sprinkle extra coconut on top.
Bake 30-35 minutes, or until golden brown. While warm, cut into bars. Serve cooled (the next day is best).

Peanut Butter Chocolate Bars Dulche De Leche

Ingredients

Crust
Nonstick vegetable oil spray
2 1/4 cups finely ground Reese's Puffs cereal
2 tablespoons sugar
1/4 teaspoon ground cinnamon
10 tablespoons (1 1/4 sticks) unsalted butter, melted

Filling
1 16-ounce jar peanut butter (preferably smooth, full-fat)
1 cup sugar
3 large eggs
1/2 cup purchased dulce de leche (specialty stores have it)
2 teaspoons vanilla extract

Glaze
2/3 cup purchased dulce de leche
3 tablespoons (or more) heavy whipping cream
(optional) a spoonful of hot fudge sauce

Procedure
Make the Crust. Preheat oven to 350°F. Coat 13x9x2-inch metal baking pan with nonstick spray (I used an 8x8-inch pan for fat, thick bars). Mix cereal crumbs, sugar, and cinnamon in medium bowl. Add melted butter; stir until coated. Transfer crumb mixture to pan. Press evenly onto bottom of pan. Bake until crust is light golden, about 10 minutes. Cool completely on rack.
Make the Filling. Blend peanut butter and sugar in a stand mixer until smooth and creamy, about 1 minute, stopping occasionally to scrape down sides of bowl. Add eggs 1 at a time, processing 3 to 5 seconds to blend between additions. Add dulce de leche and vanilla; process until blended, about 10 seconds. Spread batter evenly over cooled crust. Bake until just set in center and edges are puffed and slightly cracked, about 38 minutes. Transfer to rack; cool completely.
Make the Glaze. Heat dulce de leche, 3 tablespoons cream and chocolate sauce (if using) in microwave-safe bowl in 10-second intervals until melted. Stir to blend, adding more cream by teaspoonfuls if too thick to pour (amount of cream needed will depend on brand of dulce de leche). Pour glaze over cooled baked mixture; spread evenly. Refrigerate until chilled, about 1 hour (glaze will not be firm). Can be made 2 days ahead. Cover; keep chilled. Sprinkle bars with fleur de sel.

Oatsies

Ingredients
2 cups rolled oats
1/2 cup brown sugar (packed)
1/2 cup butter
1/4 cup corn syrup light or dark
1/2 teaspoon salt
1 teaspoon vanilla
1 package (6 ounces) semisweet chocolate pieces
1/4 cup chopped nuts (I used pecans)

Procedure
Heat oven to 400 F.
Mix oats and sugar in a large, heatproof bowl
Melt butter; add syrup, salt, and vanilla. Pour over the oats and sugar; mix well.
Pat mixture into a greased square pan (I used 8x8-inches).
Bake 8-10 minutes--do not overbake! (How do you know it's done? It will be lightly bubbling on the sides)
Melt chocolate and spread on top--
Sprinkle nuts on top of this, and let cool, use a sharp knife they are sticky

Pop-Tarts Cookies

1/2 cup butter
1 cup sugar
1 egg
2 squares unsweetened chocolate (2 oz), melted and cooled
3/4 cup buttermilk
1 tsp vanilla
1 3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 chopped s'mores Pop-Tarts
Procedure

Mix shortening, sugar, egg, and chocolate thoroughly. Stir in buttermilk and vanilla.
In a separate bowl, mix flour with baking soda and salt; mix in with wet mixture.
Fold in the Pop-Tarts pieces.
Let dough chill for at least an hour.
Heat oven to 400 F. Drop rounded teaspoonfuls of dough about 2 inches apart on a greased or parchment-lined baking sheet. Bake for 8-10 minutes, or until no imprint remains when lightly touched. Let sit for 5 minutes on the sheet before transferring to a wire rack to cool.

Chocolate Marble Buttermilk Bundt, Chocolate Satin Glaze

Ingredients :
2 ¼ cups all-purpose flour
¼ cup corn starch
1 teaspoon baking powder
½ teaspoon salt
1 cup (4 ounces) unsalted butter, room temperature
1 ½ cups granulated sugar
½ teaspoon vanilla extract
5 eggs
½ cup buttermilk
1 can Love’n Bake Chocolate Schmear, divided this can be found on their website I love using schmear
¼ cup heavy cream

1. Preheat the oven to 350°F. Grease and flour a 10-inch tube or Bundt pan.
2. Sift together the flour, corn starch, baking powder and salt. Set aside.
3. Cream the butter and sugar in the bowl of a mixer fitted with the paddle until the sugar blended. Scrape down the bowl then cream on medium speed until the mixture is lightened and fluffy. Add the vanilla extract.
4. Beat in the eggs on medium speed one at a time. Scrape down the sides of the bowl.
5. Stir in the flour mixture alternating with the buttermilk in 3 additions.
6. Remove about ½ cup of the batter to a small bowl. Mix in ½ can of the Love’n Bake Chocolate Schmear.
7. Spread the remaining plain batter evenly into the bottom of the prepared pan. Drop spoonfuls of the chocolate batter evenly over the surface of the batter in the pan. Swirl the batters together with a knife.
8. Bake the cake until a cake tester comes out clean, about 40 to 50 minutes.
9. Cool the cake on a rack in the pan for 10 minutes. Then invert the cake onto the rack and remove the pan. Allow it to cool completely.
10. While the cake is cooling, heat the remaining Love’n Bake Chocolate Schmear and the heavy cream in a small pan over medium heat. Stir the mixture constantly with a whisk until it is smooth, shiny and flowing. (Do not overheat because the glaze can scorch.)
11. Pour the glaze over the cake allowing it to drizzle down the center and sides of the cake. Allow it to set at least 30 minutes before serving.
12. Covered loosely with plastic wrap or under a cake dome, this cake will stay fresh at room temperature for a few days.