Mint Chocolate Chip "Nice" Cream

This recipe was a huge hit with my family, especially my husband and oldest son. They couldn't get enough of it. 

I have been trying to eat healthier lately and I am following Clean&Delicious.com. On her YouTube channel she shared this recipe:

Mint Chocolate Chip Ice Cream

We didn't have semi sweet chocolate chips, those are a bit healthier. I would recommend you use those.

P.S. Make sure you just put a little bit of peppermint extract in it. Our first batch, we put in too much, and it was pretty over powering. :)

Chocolate Mint Mousse

I like to watch YouTube videos on healthy recipes. Here is one I saw, I changed the amounts of the ingredients to make it my own and to my taste.

Ingredients:

3 ripe avocados, pitted and scraped out with a spoon
5-6 dates, pitted
2 Tbsp. honey
Hand full of mint
1-2 Tbsp. Cocoa Powder
Dash of cinnamon
Dash of salt

In a blender (I used my Vitamix) add ingredients. You will need to use the wand for this. Blend until smooth and scrape out with a spatula.
Place in serving dish and chill for about an hour before serving.
Enjoy!

Recipe by: Becky

Chocolate Zucchini Cake

This was yummy, moist, tempting, and delicious! 

I found the recipe at jugglingactmama.com. I didn't use the chocolate tidbits. I just decided to frost it instead. 

My frosting I used was:

1/4 C. butter

2 Tbsp. cocoa powder

1 1/2 C. powder sugar

1 Tbsp. evaporated milk

Whisk like crazy and pour over cake when done. 

I also made mine in a bunt pan. 

Enjoy!

Homemade Chocolate Pudding

I have been making this special recipe for years. I got it from my mother-in-law. This is something we make on special occasions (and every Sunday if we can help it). Ha ha! It is such a yummy dessert. You won't regret making it, trust me!

In a nonstick pot whisk together:

3 Tbsp. cocoa powder

1/2 C. sugar

1/4 tsp. salt

4 Tbsp. Cornstarch

1 Tbsp. Flour

2 whole eggs

2 egg yolks

Turn on heat to Medium and whisk in:

4 C. milk (I like to use evaporated milk from the can)

Whisk until smooth and keep stirring until it becomes thick and a creamy pudding.

Take off heat and add:

2 Tbsp. Coconut oil (You can add butter instead if you wish)
1 tsp. vanilla

Whip until creamy.
Serve hot or cold.

Recipe by: Becky Jones

Tweaked from a recipe given to me by Kathy Jones.

Chocolate Zucchini Cookies

This Fall Zucchini is so abundant and you kind of have to get creative. So, I just decided to add a bit to one of my favorite chocolate cookie recipes. They are soft and yummy!

Ingredients:

1/2 C. butter

1 C. brown sugar

1 lrg. package chocolate pudding mix

2 eggs

1/2 tsp. salt

1 C. grated zucchini

1 tsp. vanilla

1 tsp. baking soda

3 C. flour

1/2 bag white chocolate chips

Mix all ingredients in order in a mixing bowl. Spoon by Tbsp. full onto a greased cookie sheet. 

Bake for 10-12 minutes at 350 degrees. 

Let cool for 2 minutes on pan and at least 10 minutes on cooling rack.

Can frost with chocolate frosting. 

Recipe by: Becky

Healthy Chocolate Protein Bars

I went to my friend's Healthy Living class and she served these. They are great for a protein bar and healthy.
I like to have these for breakfast with a green drink or just for a snack. My husband loves these too!
Ingredients:
2 large egg whites
1/2 C. honey
6 heaping scoops chocolate protein powder
1/2 C. nonfat milk
1 C. natural peanut butter
2 C. old fashioned rolled oats

Mix peanut butter & honey in bowl. Microwave until melted (about 60-100 seconds). Add rest of ingredients. Mix together. Preheat oven to 320 degrees. Smooth into a 9X13 inch pan.

Bake for 25 minutes or until knife inserted is clean. Cut into 20 equal bars when cooled. Cover with plastic wrap and store in fridge.

I tweaked the recipe a bit. This is mine...

Ingredients:
2 eggs
1/2 C. honey
3 heaping scoops chocolate protein powder (I use Jillian Michaels from Wal-mart)
(I added less because it is way expensive)
1/2 C. Rice, almond, or soy milk
2 C. oats
1 tsp. vanilla
Bake at 325 for 25 minutes

1st recipe from my friend Katherine
2nd recipe by: Becky

S'more Bars

1 pkg. refrigerated chocolate chip cookie dough
1/4 C. graham cracker crumbs
3 C. mini marshmallows
1/2 C. semisweet or milk chocolate chips
2 tsp. shortening or butter

Preheat oven to 350 degrees. Press cookie dough into a greased 9X13 inch pan. Sprinkle evenly with graham cracker crumbs. Bake for 10-12 minutes. Sprinkle with marshmallows. Bake 2-3 minutes or until marshmallows are puffed. Cool completely in pan on wire rack.

Combine chocolate chips and shortening in small bowl in the microwave for 1 minute. Stir well and place in small plastic bag. Cut a hole in the corner. Drizzle over bars. Refrigerate 5-10 minutes or until chocolate is set. Cut into bars.

Recipe from TLC website. Not word per word.

Oatmeal cup cookies

I got this recipe from my neighbor. She brought them by on a day I needed extra comfort. They temporarily did the job. :)

These were actually a different kind of cookie. I had never made these before. It was fun!

Ingredients: 
1 lb. butter (4 sticks)
2 C. sugar
2 C. brown sugar
4 eggs
2 tsp. vanilla
4 1/2 C. flour
2 tsp. baking soda
2 tsp. baking powder
2 C. chocolate chips (or white chocolate, that's what I used)
5 C. oatmeal
2 bags of candy-kisses, mini Reese's buttercups, Rollo's, etc.

Mix softened butter, sugars, eggs, and vanilla well. Sift dry ingredients together, then add to wet ingredients. Add Oatmeal & chocolate chips.

Roll into 2 Tbsp. size balls and place in greased muffin tins, or 1 Tbsp. size balls for mini muffin tins.

Bake at 400 degrees for 7-8 minutes. When you remove the cookies from the oven immediately press down candy in the middle of each cookie.

Cool. Remove from pan with a spoon. Cool on cooling rack.

I cut this recipe in half and it still makes plenty!

Recipe by my neighbor: Kristen

Oatmeal Carmelita Bars

I got this yummy recipe from  my sister in law. They were a big hit at my party last night.

Ingredients:
1 C. flour
1 C. quick oats
3/4 C. brown sugar (packed)
1/4 tsp. salt
1/2 tsp. soda
3/4 C. melted butter
1 C. chocolate chips (I used white chocolate)
Caramel (Ice cream topping) or homemade caramel or butterscotch chips

In a large mixing bowl combine flour, oats, brown sugar, soda, salt, and melted butter.

Blend well to form crumbs. Press half of mixture in a 9X13 inch pan. Bake at 350 degrees for 10 minutes. Remove from oven. Sprinkle with chocolate chips & pour caramel or sprinkle with butterscotch chips. Then spread the rest of the crumb mixture over top. Bake for 15-20 minutes. Cool before cutting. 

Recipe by: Sadie

Homemade caramel:
1/4 C. butter
1/3 C. brown sugar
2 Tbsp. Karo syrup
1 can Sweetened condensed milk

Whisk together butter, sugar, and Karo Syrup. Boil on stove top for 2-3 minutes. Add Sweetened condensed milk. Whisk together. Take off heat.

Becky's Mint Chocolate Brownies

I know this frosting may not look too appetizing, but these tasted great!

Batter
3/4 C. butter
1 1/2 C. sugar
4 eggs
2 tsp. vanilla
1 1/2 C. flour
1/2 C. cocoa powder
Stir all ingredients together in a large bowl.

Scrape with a spatula into a greased 9X13 inch glass baking dish.

Bake at 325 degrees for 35 minutes, or a 350 degree oven for 20 minutes, or knife comes out clean.
Poke all over with a fork, so frosting can seep in a bit.

Frosting
1/4 C. butter
2 tsp. milk
1 1/2 Tbsp. cocoa powder
1/2 tsp. mint extract
1 1/2 C. powdered sugar (you may need to add more for the right consistency)
A few drops green food coloring. (If you want it brighter green, omit the cocoa powder)
Mix together well with a whisk.
Spread onto warm brownies.

Let cool & cut into squares. (Cut down the middle first, then cut those sections in half, etc. Until you have perfect squares/rectangles).

Recipe by:
Becky

Chocolate-Dipped Coconut Macaroons

I love coconut. These weren't too rich and were a great treat after Sunday dinner.

1 2/3 C. flaked sweetened coconut* (don't pack into measuring cup)
1/3 C. sugar
3 Tbsp. flour
1/4 tsp. salt
3 egg whites
1/4 tsp. vanilla extract
1/4 tsp. almond extract
chocolate for dipping

Mix coconut, sugar, flour, and salt together in a small bowl. Set aside. Beat egg whites in a medium-sized bowl until frothy--about 30 seconds. Add extracts and mix until combined. Add coconut mixture and stir until combined.

Drop by rounded teaspoonfuls onto well-greased baking sheets, parchment paper, or silicone baking sheet. (Macaroons are notorious for sticking to the pan). Shape with fingers so they are nice and round.

Bake at 325 degrees for 18-20 minutes or until golden brown around the bottom edges. Let cool completely before removing from pan to prevent sticking.

Dip bottom half of cookie into a bowl of melted chocolate.
Cool completely. Store in an airtight container.
Makes about 2 dozen cookies.

*For a tasty option, toast half the coconut by spreading coconut in single layer on a baking sheet. Bake at 350 degrees for about 15 minutes or until coconut is light brown. You can also put coconut in toaster oven on "dark" cycle. Check frequently to avoid burning.

Recipe from the Book English Trifle by Josi S. Kilpack

I would recommend using a silicone baking sheet if you have one. I did and they came off great.
You can also use melted chocolate chips for dipping.

Sadie's Better Brownies

24 oz. (1 1/2 bags) semi-sweet chocolate chips (using 1/2 mint chocolate chips is delicious!)
1 C. (2 sticks) unsalted butter
6 large eggs
2 C. granulated sugar
1 Tbsp. vanilla
1 1/2 C. all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
1 C. walnuts or pecans

Preheat oven to 350 degrees and melt chocolate chips and butter in a double boiler or in the microwave in 30 second increments, stirring between each heating until smooth). Remove from heat and set aside to cool slightly. In a separate bowl, mix together the eggs and sugar. Mix in the melted chocolate and the vanilla. Add the flour, baking powder, and salt to the chocolate mixture and mix well. Pour into a 9X13 greased pan and bake for about 35 to 45 minutes, or until a toothpick comes out with just a few moist crumbs. Remove from oven and let cool, before cutting into 2 inch squares.
Makes 24 brownies.

Recipe from the Book Lemon Tart.

Isn't word per word.

Cake Balls

My version of Cake balls. You can put them on a stick and call them Cake Pops.

Bake a cake by following the instructions on the back.

Dump in a large bowl

Add 1 C. frosting

Mix with hands until it is a play dough consistency

Form into balls and put on a cookie sheet

Melt 2 C. chocolate chips (You can use white, milk, semisweet, butterscotch, etc.) in the microwave until it is a runny consistency.

Add about 1 Tbsp. shortening to the chocolate chips and continue stirring. I didn't do this step and I think they would have been a lot prettier if I would have.

Roll balls in chocolate with a spoon and place on greased cookie sheet.

When they are still wet, sprinkle with what ever sprinkles you have.

Let set.

Enjoy!

Recipe by: Becky

For a more professional looking cake ball, check them out over at Little Miss Momma.

Hot Chocolate Mix

As a family growing up we would make hot chocolate mix and doughnuts for our neighbors for Christmas. It is a little nostalgic for me.

In a large bowl add:
2 C. dry milk powder
3/4 C. sugar
1/2 C. cocoa powder
1/2 C. powdered creamer
Dash of salt
Whisk together.
Store in an air tight container.

Do you want to Flavor your hot chocolate?
Add 5-6 drops of any extract of choice:
mint, raspberry, orange, etc.

Recipe by: Becky

Chocolate Mood or Peanut Butter Mood

Growing up we would make this in the blender all the time. So, I did a little research online and this is what I came up with.

For the Chocolate Mood
In a blender add:
5-6 ice cubes
1 C. milk
1/2 banana
1/2 C. hot chocolate mix or 1/2 C. chocolate syrup
2 Tbsp. malted milk, optional
fill it almost to the top with frozen yogurt or vanilla ice cream
Blend for 30 seconds to a minute.

For Peanut Butter Mood
In the blender add:
5-6 ice cubes
1 C. milk
1/2 banana
3 Tbsp. Peanut Butter
1/2 C. hot chocolate mix or 1/2 C. chocolate syrup
fill it almost to the top with frozen yogurt or vanilla ice cream
(if it needs more liquid add more milk)
Blend. Enjoy!

Recipes by: Becky

Chocolate Peanut Butter Cheesecake

This recipe was on Studio 5 the other day and I think it looks delectable! A great Valentines dessert.

Ingredients:
1 1/2 cups crushed Oreo cookies (about 15 cookies)
4 packages (8-oz ea) cream cheese, softened
1 cup sugar
4 eggs
1 teaspoon vanilla
2 cups (12-oz) chocolate chips*
1/2 cup creamy peanut butter
2/3 cup whipping cream
Reese Peanut Butter cups, optional garnish

Method:
Preheat oven to 350 degrees.

Press crushed Oreo cookies into bottom of 10-inch spring-form pan. Bake 7-9 minutes or until set. Cool on wire rack while preparing cake. Reduce oven heat to 300 degrees.

Beat softened cream cheese, sugar and vanilla until smooth and creamy; add eggs one at a time beating well after each addition. Divide batter equally between two bowls.

Melt 1 cup chocolate chips; stir into 1/2 the cheesecake batter; pour batter into crust prepared pan. Microwave peanut butter until soft; stir into until remaining cheesecake batter and spread pour on top chocolate layer. (If desired, place alternating spoonfuls of chocolate and peanut cheesecake batter into prepared pan and swirl.) Bake cheesecake at 300 degrees for 60-65 minutes or until center is almost set.

Place pan on cooling rack; cool approximately 1 hour. Carefully run a knife around edge of pan and remove sides of pan. Place remaining chocolate chips in bowl; bring cream to a boil and pour over chocolate chips. Stir until chips are melted and mixture is smooth and creamy. Spread chocolate over top and sides of cheesecake. Refrigerate overnight; cut optional Reese Peanut Butter cups into quarters and garnish top of cheesecake. Refrigerate leftovers.

Notes:
Rich, smooth and decadently delicious cheesecake – enjoy sparingly. Optional Peanut Butter Cups not included in nutrition analysis. Serves 16

* Try semi-sweet chocolate chips inside the cheesecake and milk chocolate chips for the topping.

By: Becky Low
Dairy Farmers of Utah

Hello Dolly Bars

These are so tasty! I'm glad I only made an 8X8 pan and not a 9X13. They are dangerous. If you know what I'm say'n?

Ingredients:
6 Tbsp. butter
1 pkg Graham Crackers (about 8-9)
1/2 C. Nuts, chopped (Can use walnuts or pecans)
1 C. chocolate chips (I used semi-sweet)
1 C. coconut
1 14 oz can sweetened condensed milk

Preheat oven to 350 degrees.
In a food processor or a ziplock bag with a rolling pin, crush graham cracker crumbs.
Pour crumbs into a large bowl and add melted butter.
Press into an 8X8 pan.
Layer on top:
Nuts
Chocolate chips
Coconut
Sweetened condensed milk

Bake in oven for 25 minutes or until lightly golden around the edges.
Cool for 10-15 minutes and then cut into squares.

Recipe by: Becky

Vanilla and Chocolate Rice Pudding

Cook your rice according to the directions on the back of the bag. (I did 5 C. water to 2 C. rice). I like to use Jasmine Rice.

Cook rice in a large pot.
Add to cooked rice:
1 C. milk
1 can evaporated milk
1/3 C. sugar
2 eggs
Dash of salt
Dash of nutmeg
1 tsp. cinnamon

Stir regularly over medium heat until it comes to a boil. Cook for 10-15 minutes until thick and creamy.

Add:
1 tsp. vanilla
1 Tbsp. butter
1/2 C. raisins, optional


For Chocolate Rice pudding add:
1 C. Hot Fudge Sauce
or
1/2 C. chocolate syrup

Recipes by: Becky

Scripture Cookies

The other night I was in charge of the lesson to teach young women. For one of the activities they tried to figure out the ingredients to these cookies. Here is the little quiz with the answers.

OATMEAL RAISIN COOKIES

Beat Together:
3/4 cup     Psalms 55:21           (butter or shortening)
1/3 cup     2 Nephi 26:25         (milk)
1-1/2 c.     Jeremiah 6:20         (sugar 1 cup brown and 1/2 cup granulated)
2              Isaiah 10:14             (eggs)

Add:
2 cups       1 Kings 4:22                  (flour)
1 tsp.        Song of Solomon 4:14     (cinnamon)
1 tsp.        D&C 101:39                     (salt)
1/2 tsp.     1 Corinthians 4:6            (baking soda "puffed up")
3 cups       D&C 89:17                     (oats)
1 cup         1 Samuel 30:12              (raisins)
Drop by spoonful onto greased cookie sheet.  Before baking, read History of Joseph Smith 1:37 and D&C 133:11 (cook, not burn in oven).  Bake at 350 degrees for 15 minutes.

---

CHOCOLATE CHIP COOKIES
 

1 cup  Judges 5:25            (butter)

1 cup Jeremiah 6:20          (sugar)

1 cup Jeremiah 6:20          (brown sugar)

2  Jeremiah 17:11              (eggs)

1 tsp. 2 Chronicles 9:9       (vanilla, cinnamon)

1/4 tsp. 2 Chronicles 9:9   (nutmeg)

1-1/2 c  Numbers 28:5       (flour)

1 tsp.   Amos 4:5                (soda)

3 cups  D&C 89:17             (oatmeal)

1 cup of 1 Samuel 30:12     (raisins) instead of raisins put in chocolate chips
 

Mix together Judges, Jeremiah and Chronicles.  Add Numbers and Amos then mix in D&C and Samuel.   Roll into a 1 inch ball and put on a greased cookie sheet.  Bake about 8 minutes at 350 degrees.  Let cool, eat, enjoy!

This would also be a fun Family Home Evening Activity.

I found this activity idea and recipes on sugardoodle.net.

Earthquake Cookies or Chocolate Crinkle Cookies

In a large bowl add:
1/2 C. cocoa
1/2 C. oil
1 1/2 C. white sugar
4 eggs
2 1/2 C. flour (I use 1 C. white, 1 C. wheat)
2 tsp. baking powder
1/2 tsp. salt
2 tsp. vanilla

Mix all together and chill in fridge for at least an hour. Or just grease your hands really well.
Roll into balls and roll in powdered sugar. Place on a greased cookie sheet about 2 inches apart.

Bake for 12-15 minutes at 350 degrees. Let cool on cooling rack.

Recipe idea from Amish Country Cookbook