Taken from Taste of Home, this is a absolutely awesome

dessert that was on the Taste of Home web page. Am going to make this just as soon as I can get to the store and buy peanut butter cups…

Ingredients

• 20 chocolate cream-filled chocolate sandwich cookies, divided
• 2 tablespoons butter, softened
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup peanut butter
• 1-1/2 cups confectioners’ sugar, divided
• 1 carton (16 ounces) frozen whipped topping, thawed, divided
• 15 miniature peanut butter cups, chopped
• 1 cup cold milk
• 1 package (3.9 ounces) instant chocolate fudge pudding mix

Directions

• Crush 16 cookies; toss with the butter. Press into an ungreased 9-in. square dish; set aside.
• In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners’ sugar until smooth. Fold in half of the whipped topping. Spread over crust. Sprinkle with peanut butter cups.
• In another large bowl, beat the milk, pudding mix and remaining confectioners’ sugar on low speed for 2 minutes Let stand for 2 minutes or until soft-set. Fold in remaining whipped topping.
• Spread over peanut butter cups. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours. Yield: 12-16 servings.

1 Devil’s Food cake mix (Duncan Hines preferably)

1 3 oz pkg instant chocolate pudding mix

2 cups sour cream

1 cup melted butter (yes, you are reading this correctly, a cup of melted butter, this way you get your quote of butter for the day in just one slice)

5 eggs

1 teas almond extract

2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees. Grease a 10″ bundt pan. (or use loaf pans if you want to spread joy to others and give some away).

In a large bowl, stir together cake mix and pudding mix. Make a well in center and pour in sour cream, melted butter, eggs and almond extract. Beat on low speed until well blended. Scrape bowl and beat 4 min on medium speed. Blend in chocolate chips. Pour batter into prepared pan. Bake for 50-55 min. (about 30 min if you are using small loaf pans) Let cool in pan for 10 min. Turn out onto a wire rack and cool. Sprinkle powdered sugar. This cake is so moist and rich you do not need frosting unless you are truly in “chocolate overload” mood…then make the chocolate frosting that is on the blog and you will be ready to face anything life throws your way. 

Ah…Springtime and the smell of pie is in the air! We are graduating from pumpkin or pecan pie to a cool, crisp pie that is certain to please. After coming back from a walk, you instantly realize that you might have lost a pound or two, walking, so what better way to celebrate than to see if you can put that poundage right back on with a piece or two of pie. This pie is cool, delicious and is easy to make.

20 oreo double stuffed cookies

2 tables butter

8 oz white chocolate chips

4 large bananas

2 cups milk

1 lg (5.1 oz) box french vanilla instant pudding (or if you are like me, indulge and make it with chocolate)

1/2 cup sugar

2 cups whipping cream

2 tsp vanilla

2 oz. grated milk chocolate bar (I always use Hersheys or Dove)

Remove the frosting from 20 Oreo cookies, setting aside. Using a rolling pin, crush all of the cookies in a heavy Ziplock bag. Combine cookie frosting and butter in a bowl and place in microwave for 30 seconds. Blend with crushed cookies and press cookie mixture into a pie tin or deep tart pan. Melt white chocolate chips. Spread a thin layer of melted chocolate over crust, placing a thicker portion of the white chocolate on the upper edge so it is visible when displayed. (Will this not impress your MIL or what?)

Place in freezer for 5 min. Blend together pudding mix and 2 cups of milk using a whisk, mix well. Beat whipping cream in a chilled bowl on high until stiff peaks appear. Fold in vanilla and sugar, blending until creamy. Fold 2 cups whipping cream into pudding and mix well. Slice bananas and place on the bottom of the pie crust. Fill the pie with the pudding mixture. Top with remaining 2 cup of whipped cream. Sprinkle with grated chocolate bar for garnish. Refrigerate until ready to serve.

This really caught my eye in that it had the word WARM in in along with CHEESECAKE! During the blustery months of winter (well, here in California, blustery means below 70) but for all my sweet friends back in Texas and Virginia, I’m sure that you are wanting desserts that you can savor, sitting right beside the fireplace and believe me, this one is exceptional…..I just had an idea….why not just cup up small little 1/2″ pieces of cocoa peanut butter fudge and use instead of the mini-chocolate chips? Then you could drizzle peanut butter, which you have nuked for a minute over the top of the cheesecake before serving. IF you choose to do this, be sure and use peanuts for the nuts, if you decide to use nuts in the crusts.

1/2 cup butter, softened
1/3 cup sugar
1 cup flour
1 tables vanilla, divided
2/3 cup chopped pecans, walnuts or pistachios (even almonds would be great)
4 (8 oz) packages cream cheese, softened
1 1/2 cups sugar
4 large eggs
2 cups (a 12-oz package equals 2 cups) semisweet chocolate mini-morsels
Sweetened whipped cream
Garnish chocolate shavings *optional
Beat butter at medium speed with an electric mixer until creamy. Add 1/2 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teas vanilla and nuts. Press into bottom and 1″ up sides of a 9-in springform pan. Bake at 350 for 12-15 min or until golden. Cool on wire rack.
Beat cream cheese at medium speed with an electric mixer until flight and fluffy; gradually adding 1 1/2 cups sugar, beating well.
Add eggs, 1 at a time, beating just until yellow disappears and the cellulite has begun to form on our……oops,sorry, just wanted to be sure you were paying attention….
Stir in remaining 2 teas vanilla. Do not overmix.
Pour half of batter into crust; sprinkle with chocolate morsels to within 3/4″ of edge. Pour in remaining bater, starting at outer edge and working toward center. Place cheesecake on a baking sheet.
Bake at 350 for 1 hr or until set. Cool on a wire rack 1 hour. Serve slightly warm with sweetened whipping cream, if desired, (and yes, we always do desire whipped cream, now don’t we?)
*Warm left over cheesecake slices in the microwave 30 sec before serving.

Oh my, am going to make this tomorrow. It is just one of those recipes that you can tell the minute you read it, it will be a favorite. Can’t wait to bite into the first bite. It was on the Just A Pinch web site.

1 bx brownie mixed and baked according to directions
CHOCOLATE CRUST
1 1/2 c crushed vanilla wafer(about 45 cookies)
6 Tbsp powdered sugar
6 Tbsp cocoa powder
1 stk butter melted
CHEESECAKE
4(8oz) pkg cream cheese, room temperature
1 c sugar
4 eggs
choclate sundae syrups in a bottle..or any kind
1 tsp pure vanilla
Mix crust ingredients..press mixture into a 9 inch springform pan. bake 8 min and allow to cool slightly 3Beat cream cheese, sugar and vanilla. Gradually add eggs one at a time. Pour batter into crust. 4Cube up about half the pan of brownies. sprinkle the pieces into the batter and push them down. Drizzle chocolate sundae syrup on top and with a butter knife swirl gently to give it the marble effect. 5Bake 50-55 min 6Lossen from pan after cooled. Cover and refrigerate.
Better served cold.

These will be a hit at any gathering. Just perfect for popping into your mouth. Perfect for grabbing the whole tray of them and going over to a corner and just savoring each and every one. After all, there will be enough people to “mingle” with the other guests while you sit back and enjoy these delectable little bites of heaven. This recipe comes from the Southern Living Christmas 2011 Edition.

1 (18.25 oz) package German chocolate cake mix
1 (16 oz) container milk chocolate ready to spread frosting
2 cups toasted coconut, divided
1 3/4 cups toasted finely chopped pecans, divided
Wax Paper
4 (7 oz) containers milk chocolate dipping chocolate
Prepare and bake cake mix according to package directons in a lightly greased 13 x 9 pan. Let cool completely in pan (about 30 min)
Crumble cake into a large bowl. Scoop frosting by spoonfuls over cake crumbs. Sprinkle with 1 cup each coconut and pecans; stir gently just until thoroughly blended. Using a cookie scoop, scoop cake mixture into 1 1/4 ” balls and roll in hands making them round. Place balls on wax paper lined baking sheets. Cover and chill 1 to 2 hrs.
Meanwhile, combine remaining 1 cup coconut and 3/4 cup pecans; stir well. Melt dipping chocolate, 1 container at a time, according to package directioins; dip chilled balls in melted chocolate, using candy dipping fork or if you don’t have one use a fork with a toothpick to secure ball to fork. Allow excess chocolate to drip off. Place coated truffles on wax paper lined baking sheets. Sprinkle tops with coconut pecan mixture and chill 30 min or until set. Place truffles in small baking cups to serve or a platter.
*I used Duncan Hines German Chocolate Cake mix, Betty Croker Frosting and Bakers Real Milk Chocolate Dipping Chocolate