Mocha Truffles

Here are some truffles boxed up and ready to give as a gift. They look and taste like you spent hours on them....sssshhh...don't tell anyone how simple they are to make. They truly melt in your mouth.  I got the recipe out of a Taste of Home magazine over a decade ago.They were the Grand Prize winner! The best part is they can be frozen for several months before dipping into chocolate. Thaw in the refrigerator before dipping. 



2 pkg. (12 oz each ) semi-sweet chocolate chips
1 pkg (8 oz) cream cheese, softened
3 tbl. instant coffee granules
2 tsp water
1 pd dark chocolate confectionery coating ie; almond bark, melting disc)
white confectionery coating, optional

In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. * Shape into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white chocolate coating and drizzle over truffles. Makes about 5 1/2 dozen.


* I find it much easier to put the mixture into the refrigerator for about 15-20 minutes so the mixture can harden a little - it's easier to shape them, but please keep checking the mixture, because it can get too hard really fast.

Mom's Buckeye's

• 1 stick butter
• 1 box powdered sugar
• 2 cups chunky peanut butter
• 3 cups rice crispies cereal

Mix together. Form into balls and refrigerate. Dip into 12 oz melted chocolate chips. Put on wax paper to harden.

Mom's Chocolate Cake

Cake

• 2 cups all purpose flour
• 2 cups sugar
• 1 tsp baking soda
• 1 cup water
• 1/2 cup butter
• 1/4 cup cocoa powder
• 2 eggs
• 1/2 cup buttermilk

Sift together flour, sugar and soda into a large mixing bowl. Combine water, butter and cocoa in a small saucepan. cook over low heat until mixture comes to a boil. Remove from heat and pour over dry ingredients mixing thoroughly. Add eggs and buttermilk. Pour batter into a well greased 13x9 inch baking dish. Bake at 350 degrees for 30 minutes, or until a toothpick inserted comes out clean. Cool. Frost with frosting.

Frosting

• 1 -16 oz pkg powdered sugar
• 1 cup chopped pecans
• 1 cup shredded coconut
• 1/3 cup + 2 tsp milk
• 1/2 cup butter
• 3 tbl cocoa powder

Combine first 3 ingredients in a large mixing bowl. Set aside. Combine rest of ingredients in a small saucepan. Cook over low heat until mixture comes to a boil. Add chocolate to dry mixture and beat until frosting is fluffy.

White Chocolate Nut Bars

this recipe will work with just about any cake mix. I have used yellow,, white, chocolate, devils food (yum!), fruit -flavored mixes (confetti mixes do not have good results) ..whatever cake mix I had on the shelf if I needed a dessert to take somewhere. I have added basic chocolate chips, peanut butter chips, mint chips and even toffee bits! - They all work! 

Makes 32 small bars

• 1 box moist butter recipe chocolate cake mix
• 1/2 cup butter, melted
• 1/2 cup brown sugar, firmly packed
• 2 tbl water
• 1 egg
• 1 cup chopped walnuts ( I toast them in a 350 degree oven for 7-10 minutes)
• 1 -10 oz pkg vanilla milk chips (they usually come in 12 oz pack, so 2 oz is for the cook - you are welcome! ) 

Heat oven to 350. Grease a 9x13 inch baking dish. Mix cake mix (dry), butter, brown sugar, water and egg in a large bowl, using spoon. (the batter will be thick- don't be alarmed) Stir in walnuts and vanilla milk chips. Press firmly in pan. Bake 32 -36 minutes or until top forms a crust that is dry to the touch. Cool completely. Cut into 2 x 1 1/2 inch squares.

No Bake Cookies

• 2 cups sugar
• 1/3 cup cocoa
• 1/2 cup milk
• 1 stick butter
• 3 1/2 cups oats
• 1 cup flaked coconut
• 1/2 cup walnuts
• 1/2 tsp vanilla
• pinch salt

In 2 quart saucepan bring sugar, cocoa, milk and butter to a boil. Remove from heat. Stir in remaining ingredients. Drop by heaping teaspoons onto waxed paper. Allow to cool before removing from paper. You may cool haystacks quickly by placing in refrigerator.