Chocolate Covered Strawberry Jam
Chocolate Covered Strawberry Jam2 lbs strawberries, sliced4 1/2 Cups sugar2 Tbsp vinegarpinch of salt3 oz. of bittersweet chocolate, choppedCombine all of the ingredients, EXCEPT the chocolate in a large pot. Bring to a rolling boil on medium-high heat, stirring frequently for about 15-20 minutes, or until you reach 220 F on a candy thermometer. Once you reach this temp, remove from heat and add the chocolate. Stir until all the chocolate has melted and is combined. Transfer to jelly jars and top with the lids. The heat from the jam should make the tops seal. Also, you don't need to skim off the foam, once you add the chocolate and get that all mixed in, the foam dissolves back into the jam.

Mud Cookies
Ingredients:1 cup semisweet chocolate morsels1/2 cup butter, softened1 cup sugar2 large eggs1 teaspoon vanilla1 1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1 cup chopped pecans1/2 cup milk chocolate morsels1 cup plus 2 Tbsp. miniature marshmallowsDirections:1. Microwave semisweet chocolate morsels in a small microwave-safe glass bowl at HIGH 1 minute or until smooth, stirring every 30 seconds.2. Beat butter and sugar at medium speed with an electric mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.3. Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in chopped pecans and 1/2 cup milk chocolate morsels.4. Drop dough by heaping tablespoonfuls onto parchment paper-lined baking sheets. Press 3 marshmallows into each portion of dough.5. Bake at 350° for 10 to 12 minutes or until set. Remove to wire racks

Peanut Butter Brownies
Peanut Butter Chocolate Chip Brownies3 eggs1 cup sugar1/2 cup brown sugar1/2 cup peanut butter1/4 cup margarine2 tsp vanilla2 cups all purpose flour2 tsp baking powder1/2 tsp salt1 1/2 cup chocolate chipsButter a 9x13 baking dish and preheat oven to 350 degrees.Cream together the margarine and sugars. Add the eggs and combine. Mix in the peanut butter and vanilla and mix until combined. Mix together the flour, baking powder and salt. Mix this mixture to the wet mixture. Mix until well combined. Fold in the chocolate chips.Spread batter in baking dish and bake for 25 minutes.

Pudding Pie

1 c. flour1 c. chopped nuts1 stick butter, soft2 (3 1/2 oz.) pkgs. instant chocolate pudding1 c. confectioners' sugar2 (8 oz.) cartons whipped topping3 c. milk1 (8 oz.) cream cheese
mini chocolate chips2 Heath Bar candy bars
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In medium bowl, combine flour, nuts and butter; mix thoroughly. Press into bottom of a greased 9"x13" pan. Bake 20 minutes. Cool on wire rack.
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In medium bowl with electric mixer, cream the cream cheese, sugar and one carton whipped topping. Spread over cooled crust. Refrigerate.
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In large bowl, combine pudding mix and milk. Beat 3 minutes at low speed until thick and glossy. Spread evenly over cream cheese layer. Refrigerate until pudding is set.
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Spread remaining whipped topping on top. Then sprinkle top with mini chocolate chips and chopped Heath-Bar pieces.
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Refrigerate until ready to eat. XOX

STRAWBERRY LEMONADE

2 pts. fresh strawberries1 1/2 c. sugar3 c. water1 1/2 c. lemon juice
Place strawberries in food processor or blender. Process until smooth. combine sugar and water in saucepan; cook over medium heat until sugar is dissolved. Combine sugar mixture, strawberries and lemon juice, mixing well. Chill and serve over ice. Yield: 1 1/2 quarts.

Strawberry Cupcakes

Ingredients
Cupcakes:
1-1/2 cups chopped strawberries (about 1-pint basket)
1/4 cup granulated sugar plus 1 cup
1 teaspoon grated lemon rind
2 cups cake flour (not self-rising)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) butter, at room temperature
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk
Frosting:
1/4 cup (1/2 stick) butter, at room temperature
1-3/4 cups confectioners' sugar
2 tablespoons milk
1/4 teaspoon vanilla
Garnish:
9 strawberries, halved or quartered
1/4 cup strawberry jelly, melted
Directions
1. Heat oven to 350°F. Line 18 standard-size muffin cups with paper liners.
2. Cupcakes: Mix chopped strawberries, 1/4 cup granulated sugar and lemon rind in medium-size saucepan. Cook over medium heat, stirring occasionally, 8 to 10 minutes or until sugar is dissolved and mixture is thickened. Spoon into small bowl; let cool completely, about 1 hour.
3. Mix flour, baking powder, baking soda and salt in large bowl.
4. Beat together butter and remaining 1 cup granulated sugar in medium-size bowl until fluffy, about 2 minutes. Add the eggs, one at a time, beating after each. Beat in vanilla.
5. On low speed, beat flour mixture into butter mixture in 3 additions, alternating with buttermilk, and ending with flour. Swirl in cooled strawberry mixture to create a marble pattern. Divide batter equally among prepared muffin cups.
6. Bake in 350°F. oven for 18 to 20 minutes or until cupcakes spring back when gently touched. Let cool in cups on wire rack for 5 to 10 minutes. Unmold cupcakes onto rack to cool completely.
7. Frosting: Beat together butter, confectioners' sugar, milk and vanilla in medium-size bowl until smooth, about 3 minutes. Cover bowl with plastic wrap.
8. Garnish: Place cut strawberries on large plate. Liberally brush melted jelly over each piece. Set aside.
9. Frost tops of cupcakes. Top each with glazed strawberry piece(s).

Easy Cake Recipe

All you need is a cake mix,an 8 oz. container of whipped topping,8 oz. cream cheese,sweetened condensed milk (the small size)and a regular size jar of ice cream topping.Bake the cake according to directions. Mix together the sw cond milk & ice cream topping. While the cake is still slightly warm, poke holes in it and pour sw cond milk & topping mixture over cake. I use a straw to poke nice big holes. Put in refrigerator to cool. Next, mix cr cheese with whipped topping & add 1/4 cup of sugar (You might like it a little sweeter so add a bit more sugar or less if you like) Spread over cake & that's it. Easy.