41645 filled rich chip Recipes

wonderful rich double chocolate zucchini bread, butter melted, dark brown sugar, white sugar, eggs, vanilla, whole wheat white flour, baking soda, baking powder, salt, cinnamon, cocoa, chocolate chips, pecans, zucchinis (about 3 cups) grated, preheat the oven to 350f., line 2 large loaf pans with parchment., combine the butter , sugars, eggs, and vanilla in a bowl., stir well until it is totally combined ., sift together the flour , cocoa, baking soda, salt, baking powder, and cinnamon., add the butter/egg mixture to the flour and stir gently to begin combining., stop and add the zucchini, chocolate chips, and pecans., continue to stir to combine all the ingredients, but don tsp stir too much., fill the loaf pans and bake for 30 to 40 minutes or until a skewer inserted into the bread comes out clean., i start checking at 30 minutes and then add time as needed., when they are baked let them rest in their pans for 5 minutes and then move the breads out of the pans and onto a rack., let them cool before slicing ., wrapped well they should last 4-5 days ., freeze well too.

yellow cake mix, any brand, oil, water, eggs, sour cream, chocolate chip, vanilla

all-purpose flour, baking powder, baking soda, cinnamon, nutmeg, salt, granulated sugar, vegetable oil, eggs, vanilla, pumpkin puree (not pumpkin pie filling), chocolate chips

whole wheat flour, baking powder, salt, eggs, skim milk, canola oil, pumpkin pie filling, chocolate chip

chips ahoy chocolate chip cookies, cool whip, hershey bar, milk

baking soda, cocoa, flour, salt, sugar, vanilla extract, vegetable oil, vinegar, water

yellow cake mix (18.25oz), instant vanilla pudding, sour cream, vegetable oil, water, eggs, vanilla, chocolate chips

chocolate filled thumbprint cookies, makes about 4 dozen, this is a nice change from the traditional thumbprint recipe. don tsp be afraid to add some ground toasted pecans or walnuts to the chocolate filling, chocolate chips, flour, butter, brown sugar, vanilla, milk, shortening, light corn syrup, vanilla, water, pre-heat oven to 375., in a large bowl, blend butter, brown sugar, and vanilla. stir in flour, milk. shape in tsp size balls. place on un-greased cookie sheet. make depression in center of each cookie with thumb. bake 10-12 minutes at 375 degrees., in a double boiler combine chocolate chips and the shortening. stir until melted. remove from heat. stir in corn syrup, 2 tbsp. water, and the 2 tsp. vanilla. fill each cookie.

pillsbury ready to bake refrigerated chocolate chip cookie dough (big deluxe classics 12 cookies), chewy chocolate-covered caramel candies , unwrapped, milk chocolate chips, shortening

milk, vegetable oil, egg, flour, sugar, baking powder, salt, chocolate chip, raspberry jam (or your favorite flavor )

refrigerated chocolate chip cookie dough, cream cheese, eggs, sugar, vanilla

reduced-fat cream cheese, softened, butter, softened, vanilla extract, powdered sugar, brown sugar, semisweet chocolate chips, chopped pecans, toasted, nabisco chocolate wafers

chips ahoy cookies, melted butter, pie filling, milk, chocolate flavored instant pudding mix ., cool whip, thawed

cake, chocolate cake mix, cherry pie filling, chocolate chips, eggs

devils food cake, chocolate instant pudding, brewed coffee, eggs, sour cream, vegetable oil, amaretto and enough water to fill 1 cup, chocolate chips, confectioners sugar, milk, almond extract

chips ahoy chocolate chip cookies, coarsely chopped, chips ahoy chocolate chip cookies, finely crushed, yellow cake mix, water, margarine, softened, eggs, sour cream, pecans, chopped, coconut, brown sugar, cinnamon, margarine, melted

chips ahoy chocolate chip cookies, coarsely chopped, chips ahoy chocolate chip cookies, finely crushed, yellow cake mix, water, margarine, softened, eggs, sour cream, pecans, chopped, coconut, brown sugar, cinnamon, margarine, melted

chips ahoy chocolate chip cookies, cool whip, kahlua (optional) or 1/2 cup amaretto (optional) or 1/2 cup milk, milk