Nutella Chocolate Fudge Brownies

Ingredients:

4 - one ounce squares unsweetened chocolate
1 cup butter (2 sticks)
2 1/2 cups sugar
4 large eggs
1 Tablespoons pure vanilla
1/8 teaspoon salt
1 cup unbleached white flour
1 cup chopped nuts and/or chocolate chips, optional
1/2 - 1 whole jar of Nutella


How To Make Nutella Chocolate Fudge Brownies:

Preheat oven to 350 degrees F.
Butter or spray and flour a 9 X 13 inch glass or non-stick baking pan.
Melt unsweetened chocolate and butter in a large saucepan over medium heat. Do not burn. Remove from heat.
Using a wooden spoon or spatula, add sugar and stir until well mixed.
Add eggs, vanilla and salt and beat well with a wooden spoon.
Fold in flour and mix just until smooth. Do not over mix. This is also the time to fold in chopped nuts & chocolate chips.
Pour into prepared pan.

Bake at 350 degrees for 30-40 minutes or until knife comes out clean.
Cool for about 15 minutes, then spread desired amount of Nutella over warm brownies.
Sprinkle with more nuts, chips sprinkles or whatever else you like!
Cool completely before cutting into squares.
Yields from 16-24 servings depending on size.

Extreme Brownie Cookies

Ingredients

   * 12 ounces (2 cups) bittersweet chocolate, chopped
   * 8 tablespoons (1 stick) unsalted butter
   * 3 eggs
   * 1 1/2 teaspoons vanilla extract
   * 1 cup sugar
   * 1/2 cup all-purpose flour
   * 1 1/2 teaspoons baking powder
   * 1/4 teaspoon salt
   * 6 ounces (1 cup) semisweet chocolate chips
   * 1 cup chopped pecans or walnuts (or a combination)

Directions

In the top of a double boiler set over very hot water, melt the bittersweet chocolate and butter. Allow it to cool.

Using an electric mixer, beat the eggs and vanilla in a mixing bowl until frothy. Slowly add the sugar and beat until the mixture ribbons off the beaters. Add the melted chocolate mixture. Stir to combine.

Sift the dry ingredients together. Add to the chocolate mixture and stir to combine. Fold in the chips and nuts. The dough will seem more like cake batter than cookie dough. Cover the mixing bowl with plastic wrap and refrigerate until the dough is well chilled (and more cookie-dough-like).

Set the oven to 350 degrees. Line several baking sheets with baking parchment.

Scoop up the chilled dough and roll with your hands into small balls the size of a whole walnut (in the shell). Place the cookies on the prepared pans, about 1 1/2 inches apart.

Bake about 12 minutes or a bit longer. The tops of the cookies should look dry and cracked. Allow to cool for a minute on the baking sheet, then remove to cake racks for further cooling.

Chocolate Bottom Banana Bars

Ingredients:

1/2 cup butter
1 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups mashed banana (about 3 medium bananas)
1 1/2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup baking cocoa
1 cup chocolate chips

Instructions:

1. In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, beating thoroughly.

2. In a separate bowl, combine flour, soda, baking powder, and salt. Add to creamed mixture and mix well.

3. Divide batter in half. Add the cocoa to one portion of the batter. Spread that portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top, swirling gently with butter knife if desired, and sprinkle with chocolate chips.

4. Bake at 350 degrees for 30 minutes or until batter tests done with a toothpick or fork. Cool and cut into 24 squares.

Giant Peanut Butter Zebra Cookies

INGREDIENTS

1

roll (16.5 oz) Pillsbury  refrigerated peanut butter cookies

12

miniature chocolate-covered peanut butter cup candies,  I used reeces unwrapped

1/3

cup semisweet chocolate chips

1

teaspoon shortening

DIRECTIONS

• Heat oven to 350°F. Divide cookie dough into 12 equal pieces. With floured fingers, wrap 1 piece of dough around each peanut butter cup, shaping into ball. On ungreased cookie sheet, place 6 dough balls, arranging evenly apart. Refrigerate remaining 6 balls until ready to bake.Bake 11 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Bake remaining balls of dough.
• In small saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Drizzle melted chocolate in crisscross pattern over cooled cookies. Let stand until glaze is set before storing.

Cheddar and Green Onion Biscuits

2	cups Original Bisquick mix
2/3	cup milk
1/2	cup shredded Cheddar cheese (2 ounces)
4	medium green onions, sliced (1/4 cup)
2	tablespoons butter or margarine, melted

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1. Heat oven to 450°. Spray cookie sheet with cooking spray. Stir Bisquick mix, milk, cheese and onions until soft dough forms.
2. Drop dough by rounded teaspoonfuls onto cookie sheet.
3. Bake 7 to 9 minutes or until golden brown. Brush butter over warm biscuits. Serve with salsa if desired.

Savory Cheese Triangles

2	tablespoons firm butter or margarine
1	package (3 ounces) cream cheese
2	cups Original Bisquick mix
1/3	cup milk
1	egg yolk
1/2	cup chive-and-onion cream cheese spread  softened
1/2	cup shredded Gouda cheese (2 ounces)
1	egg white
1	tablespoon chopped fresh parsley, if desired

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1. Heat oven to 425°. Cut butter and 3-ounce package of cream cheese into Bisquick mix in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk and egg yolk. Place dough on surface well dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into a ball; knead 10 times.
2. Roll dough into 16x8-inch rectangle. Spread chive-and-onion cream cheese lengthwise over half of dough to within 1/4 inch of edges; sprinkle with Gouda cheese. Carefully fold dough over filling. Brush egg white over top; sprinkle with parsley. Cut into four 4-inch squares; cut squares diagonally in half to form 8 triangles. Place on ungreased cookie sheet.
3. Bake 10 to 13 minutes or until golden brown. Cut each triangle in half. Serve warm.