132509 chocolate mccall cooking school Recipes

chocolate cake mix, water, vegetable oil, eggs, cook n serve chocolate pudding mix, milk, cool whip, chopped walnuts

cook-and-serve chocolate pudding mix, milk, chocolate cake mix, butter or 1/2 cup margarine, semi-sweet chocolate chips, evaporated milk, sugar, vanilla extract

cook-and-serve chocolate pudding/pie filling mix, milk, chocolate cake mix (regular size), butter, cubed, semisweet chocolate chips, evaporated milk, sugar, vanilla extract, fresh mint , optional

chocolate cake mix, cooking oil, eggs, vanilla, cherry pie filling, chocolate chips

chocolate cake mix, instant chocolate pudding mix, irish whiskey or bourbon, divided, cooking oil, jumbo or extra large eggs, at room temperature, sugar, butter or margarine, water, lemon juice, cream for garnish

cook & serve jell-o vanilla pudding mix, evaporated milk, creamy peanut butter, peanut butter chips, white chocolate, chopped, cool whip, thawed, nutter butter sandwich cookies, crushed, butter, melted, ganache, symphony candy bar, broken into rectangle pieces (creamy milk chocolate with almonds & toffee chips), whipping cream

german chocolate cake mix, semi-sweet chocolate chips, cooking oats, uncooked, raisins, oil, eggs, slightly beaten

chocolate biscotti, dozen, all-purpose flour, sugar, unsweetened cocoa, eggs, vanilla extract, teeaspoon baking soda, salt, whole blanched almonds, preheat the oven to 350 degrees f. coat a 10 x 15 rimmed cookie sheet with nonstick cooking spray. in a large bowl, combine all the ingredients except the almonds; mix well with a spoon. stir in the almonds until well blended; the dough will be thick and sticky. place half of the dough on the cookie sheet; form a slightly rounded 4 x 12 loat that is about 3/4 inch thick. repeat with the remaining dough on a second cookie sheet and bake for 30 minutes. remove from the oven and reduce the temperature to 325 degrees f. allow the loaves to cool for 5 to 10 minutes, then cut into 1/2-inch-thick slices. lay the slices cut side down on the cookie sheets and bake for 15 more minutes. turn the cookies over and bake for another 15 minutes or until very crisp. allow to cool, then store in an airtight container.

cocoa powder, sugar, salt, walnuts, roughly chopped, vanilla, egg whites, chocolate chips, white chocolate chips

chocolate cookie crust, chocolate cookie (crushed ), unsalted butter melted, nutmeg powder (optional), gelatin powder, full cream milk, egg yolks, cooking chocolate, cream cheese soften, caster sugar

chocolate cake mix, instant chocolate pudding mix, irish whiskey (divided ) or 3/4 cup bourbon (divided), cooking oil, jumbo eggs (at room temperature ) or 4 extra-large eggs (at room temperature), sugar, butter or 1/4 cup margarine, water, lemon juice, cream (to garnish )

german sweet chocolate, broken into pieces, semi-sweet chocolate chips, sweetened condensed milk, chopped pecans, vanilla, pecan halves (optional)

heavy cream, unsalted butter, high quality semisweet chocolate or 6 oz bittersweet chocolate, chopped, cognac

butter, really dark chocolate (not cooking chocolate), eggs, flour, sugar

cook n serve fat-free sugar-free instant chocolate pudding mix, instant espresso powder, vanilla extract, low-fat milk, chocolate-covered coffee beans (optional)

cooked medium-grain rice, unsweetened coconut milk, sweetened condensed milk, milk, semisweet chocolate, chopped, flaked coconut, toasted coconut, for garnish, chocolate shavings, for garnish

chocolate peanut butter brownies, brownies, creamy or crunchy peanut butter, butter, softened, light brown sugar, eggs, vanilla extract, self-rising flour, semisweet chocolate chips, preheat the oven to 300 degrees f. coat an 8-inch square baking pan with nonstick cooking spray. in a medium bowl, with an electric beater on medium speed, beat the peanut butter, butter, and brown sugar until light and fluffyl. add the eggs 1 at a time, beating well after each addition. blend in the vanilla, then beat in the flour. fold in the chocolate chips until well combined, then spread evenly in the baking pan. bake for 45 to 50 minutes, or until golden. remove from the oven and place the pan on a wire rack. allow to cool completely before cutting.

chocolate-chocolate chip muffin mix, fat-free milk, unsweetened applesauce, egg, lightly beaten, crushed peppermint candy (about 12 round peppermint candies), vegetable cooking spray