Tomorrow is Valentines. If you are in a crutch for a last minute gift for a teacher, neighbor or just didn’t get the kind of chocolate you were hoping for, this will fit the bill. It is so chocolatey and smooth and the sweetened condensed milk gives it that wonderful sweet flavor that is so addicting.

Makes 3 dz squares
3 cups milk chocolate morsels
1 (14 oz) can sweetened condensed milk (Eagle Brand)
1/4 cup butter, cut into pieces
Combine all ingredients in a 2 qt glass bowl. Microwave chocolate mixture at medium (50% power) stirring at 1 1/2 min intervals. Pour into a greased 8 in sq dish. Cover and chill 8 hours. Cut into 1 1/2 in squares. Store in fridge.

This is so easy and sooooo good.
2 1/2 cups miniature Ritz crackers (the round buttery ones)
3/4 cup butter
3/4 cup firmly packed light brown sugar
2 cups milk chocolate morsels
Chopped pecans
Place crackers in a lightly greased aluminum foil-lined 12 x 9 inch pan.
Bring butter and brown sugar to a boil in medium saucepan, stirring constantly; cook, stirring often, 3 min. Pour mixture over crackers.
Bake at 350 degrees for 5 mins. Turn oven off. Sprinkle crackers with chocolate morsels and let stand in oven 3 mins or until chocolate melts. Spread melted chocolated evenly over crackers. Top with pecans. Cool and break into pieces. Stor in refrigerator.

Tiramisu is probably one of my favorite desserts in the whole wide world. This one is one of those that makes you wonder why in the world would you need anything else, when you have this sitting in front of you. It is a dessert experience!
1/2 cup chopped pecans
2/3 cup coffee liqueur (I just use strong brewed coffee)
1 1/2 (4 oz) semisweet chocolae bars, divided
3/4 cup butter
2 1/4 cups sdugar, divided
3 large eggs
1 cup all purpose flour
1 (8 oz) cream cheese or mascarpone cheese
1 teas vanilla
1 cup whipping cream
Preheat oven to 350. Arrange pecans in a single layer on a baking sheet and bake 5 to 7 min or until lightly toasted and fragrant. *I have to tell you, I skip this step. I don’t like pecans in the tiramisu, but for all you pecan lovers out there, eat your heart out.
Coarsely chop 1 chocolate bar. Microwave chopped chocolate and butter in a large microwave bowl for about 1 to 1 and 1/2 mins or until chocolate is melted, stirring at 30 sec intervals. Whisk in 2 cups sugar and eggs, whisking until blended; stir in flour, stirring just until blended. Spoon batter into a lightly greased 11×7 inch pan.
Bake at 350 for 30 to 35 min or until center is set. Remove from oven and cool in pan for 10 min. Pierce browne multiple times using a fork.
*See Below
Pour coffee mixture over brownie. Let cool on wire rack 1 hour until completely cool.
Whisk together remaining 1/4 cup sugar, mascarpone or chream cheese and vanilla in a bowl. Beat whipping cream at medium speed with mixer untill stiff peaks form. Fold whipped cream into cream cheese mixture.
Crumble half of brownies and divide evenly among 6 (8 oz) glasses. Spoon half of cheese mixture over brownies. Repeat procedure with remaining brownies and cheese mixture. Chop remaining half of chocolate and sprinkle over top of glasses.
*If you are in a hurry, buy brownies or make Duncan Hines Fudge brownies and preceed with pouring the coffee over warm brownies. Then proceed as directed.

Here is the dessert I was telling you about. A precious young lady named Laura made this for teacher training at church and everyone raved about it. She told me to pass it on as she got the recipe from a friend in Virginia. (you know, another state which is in the Butter Belt, so it has to be good). Thanks, Laura

8 oz softened cream cheese
1 stick butter, softened
4 teas vanilla
3/4 cup powdered sugar
2 Tables brown sugar
3/4 cup mini chocolate chips
3/4 cup chopped and toasted pecans

Mix the cream cheese, butter and vanilla together and beat well. Add the sugars and mix well. Add chocolate chips. Shape into a ball and refrigerate for 2 hrs and then roll into crushed pecans. Serve with chocolate graham crackers.

I think this will be a marvelous dessert to sit in the middle of the table after a heavy meal. You can visit with family and friends and sip on your favorite coffee and just use this dessert to end the night on a sweet note…..your company will go away very impressed and with a great memory of a meal ending very well.

Ok, if you have ever tried anything I have ever suggested, you have got to believe me on this. IT IS THE BEST BREAD PUDDING EVER!!!!! A friend and I were having lunch at Nordstroms today and we remembred that we had ordered this on our birthdays and how delicious it was. So we knew that we had to order it again, after having their grilled chipolte lime shrimp salad. We began to ask the waiter what type of bread it was made from and he told us all about it and then left the table. In a few minutes he returned with a recipe in hand for our wonderful dessert. What a gift to receive, as I leave the Butter Belt for the land of sushi and granola…I am sharing it with you because you will be tasting a little bit of heaven at the first bite. Trust me on this.

8 – 10 slices stale baguette bread (brioche works well too)

1 1/2 cups heavy cream

1 cup milk

1/2 cup sugar

1/2 lb chopped white chocolate

2 whole eggs

6 egg yolks (beat theyolks and the eggs together)

A round cake pan or small square pan works well with this. Spray pan with Pam and line with parchment paper. Break up stale bread and place in pan. Bring milk, cream and sugar to a simmer. Whisk in chopped white chocolate. Temper this mixture in egg mixture. Pour over bread, making sure that bread is immersed in custard. Let sit in refrigerator until bread soaks up custard. Bake in 350 degree oven uncovered. Check after half hour. Pudding should be set but should still jiggle when shaken. Allow pudding to cool completely. Cut into serving size when cool and bake in oven at 350 degrees for approx 7 min before serving.

White Chocolate Sauce

1/3 qt heavy cream

1/2  lb white chocolae  cut into broken pieces

 1 cup  white Corn syrup, (Karo works great)

Directions:

Bring cream to a simmer, 190 degrees, in a small sauce pan.

Remove from heat and stir in broken white chocolate until smooth and completely melted.

Stir in corn syrup and then cool in an ice bath. (this is simply putting the bowl that has the mixture in a bigger bowl, that is filled with ice cubes. Cover and store in refrigerator until needed. Then drizzle over heated bread pudding and top with mint leaves and fresh raspberries on top of bread, after you have drizzled the sauce on top of the bread…

Just made these and they are delicious and so easy to make. Great little gift for friends or family. Try them….they are addicting…

Pecan Clusters

Recipe courtesy Paula Deen