Foodie Friday ~ No-Bake Chocolate Smores


Nonstick cooking spray

8 cups miniature marshmallows, divided

1/4 cup butter

1 3/4 cups Milk Chocolate Morsels, divided

1/4 teaspoon salt

8 whole graham crackers, broken into 1/2-inch pieces


Line 8- or 9-inch-square baking pan with foil leaving an overhang on two sides. Spray foil with nonstick cooking spray.

Heat 6 cups marshmallows, butter and salt in large, heavy-duty saucepan over medium-low heat, stirring frequently, for 5 to 10 minutes, until smooth. Remove from heat. Add 1 cup morsels; stir until melted.

Working quickly, stir in graham cracker pieces, remaining 2 cups marshmallows and 3/4 cup morsels. Spread mixture into prepared baking pan with greased spatula, pressing down lightly. Cool for 2 hours or until set. Lift from pan; peel off foil. Cut into squares with serrated knife. Enjoy!

Foodie Friday ~ Chocolate Pretzel Treats


20 small mini pretzels

20 chocolate covered caramel candies

20 pecan halves


Preheat oven to 300 degrees.

Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on top of each pretzel.

Bake for four minutes. While the candy is warm, press a pecan halfway onto each candy covered pretzel. Cool completely before storing in an airtight container.

Merry Christmas Eve!

christmas eve


Here is an easy and delicious hot cocoa recipe! Our family’s favorite. <3

3/4 teaspoon vanilla extract

4 cups (1 qt.) milk

1/3 cup hot water

Dash salt

1/4 cup Hershey’s Cocoa

Miniature marshmallows or sweetened whipped cream (optional)

1/2 cup sugar


1. Stir together sugar, cocoa and salt in medium saucepan; stir in water. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil and stir 2 minutes. Add milk; stirring constantly, heat to serving temperature. Do Not Boil.

2. Remove from heat; add vanilla. Beat with rotary beater or whisk until foamy. Serve topped with marshmallows or whipped cream, if desired. Five 8-oz. servings.

Foodie Friday ~ Chocolate Silk Pecan Pie


1 Pillsbury® refrigerated pie crust, softened as directed on box

Pecan Filling:

2 eggs

1/3 cup granulated sugar

1/2 cup dark corn syrup

3 tablespoons butter or margarine, melted

1/8 teaspoon salt (optional)

1/2 cup chopped pecans

Chocolate Filling:

1 cup hot milk

1/4 teaspoon vanilla extract

1 (12 ounce) bag semisweet chocolate chips


1 cup whipping cream

2 tablespoons powdered sugar

1/4 teaspoon vanilla extract

Chocolate curls (optional)


Heat oven to 350 degrees F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.

In small bowl, beat eggs with electric mixer on medium speed until well blended. Add granulated sugar, corn syrup, butter and salt; beat 1 minute. Stir in pecans. Pour into crust-lined pie plate. Cover crust edge with 2- to 3-inch-wide strips of foil to prevent excessive browning; remove foil during last 15 minutes of bake time.

Bake 40 to 55 minutes or until center of pie is puffed and golden brown. Cool 1 hour.

Meanwhile, in blender or food processor, place chocolate filling ingredients. Cover; blend about 1 minute or until smooth. Refrigerate until mixture is slightly thickened but not set, about 1 hour 30 minutes.

Gently stir chocolate filling; pour over cooled pecan filling in crust. Refrigerate at least 1 hour or until firm before serving.

Just before serving, in small bowl, beat whipping cream, powdered sugar and 1/4 teaspoon vanilla with mixer on high speed until stiff peaks form. Spoon or pipe whipped cream over filling. Garnish with chocolate curls. Cover and refrigerate any remaining pie.

Foodie Friday ~ Mocha Cheesecake Brownies


1/4 cup unsalted butter

2 (1 ounce) squares semisweet chocolate, chopped

1/3 cup all-purpose flour

1/3 cup white sugar

1 egg

1/2 teaspoon vanilla extract

1 pinch salt

1/3 cup heavy whipping cream

1 (8 ounce) package cream cheese, softened

2/3 cup white sugar

1 egg

1 egg yolk

1/4 cup sour cream

1 tablespoon all-purpose flour

1/2 teaspoon vanilla extract

1/3 cup mini semi-sweet chocolate chips

1 1/2 tablespoons instant coffee powder

1/3 cup confectioners’ sugar

1 cup sour cream


First make the brownie crust. Begin by melting butter in medium saucepan over low heat. Add 2 ounces chopped chocolate to the butter; stir until chocolate melts, and remove from heat. Whisk in 1/3 cup flour, 1/3 cup sugar, 1 large egg, 1/2 teaspoon vanilla extract, and pinch of salt. Spread batter in thin layer on bottom of greased and floured 8 x 8 x 2 inch pan.

Bake at 350 degrees until tester toothpick inserted into center comes out with only moist crumbs attached, about 10 minutes. Cool.

Next make the filling. In a small saucepan, stir cream and coffee powder over medium-high heat until coffee powder dissolves. Cool.

Beat cream cheese and 2/3 cup sugar in large bowl until light and fluffy. Beat in 1 egg and yolk. Add 1/4 cup sour cream, 1 tablespoon flour, 1/2 teaspoon vanilla, and the coffee mixture; beat until smooth. Stir in chocolate chips. Spoon filling evenly over brownie crust.

Reduce oven temperature to 325 degrees. Bake about 35 minutes, or until filling puffs slightly around the edges and center is set. Cool completely on rack. Cover pan with foil, and chill overnight.

Now make the topping. In a small saucepan, stir 1 cup sour cream and confectioners’ sugar over low heat until sugar dissolves; do not boil. Spread topping evenly over filling. Cool slightly. Cover and chill until topping sets, at least 2 hours. Cut dessert into 24 bars. Serve cold. Enjoy!

Foodie Friday ~ Mini Chocolate Chip Pancakes


1 cup all-purpose flour

2 tablespoons white sugar

1 tablespoon baking powder

1/4 teaspoon salt

1 egg

1 cup milk

2 tablespoons butter, melted and cooled

1/2 cup miniature chocolate chips


Sift flour, sugar, baking powder, and salt together in a bowl. Beat egg into milk in a separate bowl until thoroughly combined. Pour melted butter into flour mixture; whisk in milk mixture to make a smooth batter. Fold chocolate chips into batter.

Heat a small nonstick skillet over low heat; pour about 1/3 cup of batter into hot skillet and cover with a lid. Cook pancake until browned on the bottom, about 3 minutes; flip pancake and cook covered until other side is browned. Repeat with remaining batter.

Foodie Friday – Thick and Chewy Chocolate Chip Cookies


2 cups all-purpose flour

2 tablespoons all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter at room temperature

1 cup packed brown sugar

1 (3.5 ounce) package instant vanilla pudding mix

1 jumbo egg

1 egg yolk

2 tablespoons vanilla extract

1 1/2 cups semisweet chocolate chips


Preheat oven to 350 degrees.

Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips.

Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets.

Bake until golden brown, about 15 minutes.