Chocolate Dessert Topping

           1/2 cup butter
           12 ounce evaporated milk
           2 cups powdered sugar
           2/3 cup chocolate chips
           1 teaspoon vanilla

           In a large sauce pan melt butter over
           medium heat. Add evaporated milk; mix
           well. Add powdered sugar and chocolate
           chips. Bring to a boil, stirring often. Boil
           for 8 minutes; stirring constantly. Remove
           from heat, add vanilla, mix well.

Chocolate Peanut Butter Trifle

1 chocolate cake mix
10 ounces peanut butter chips
4 1/4 cups milk, divided
1/2 cup whipping cream
1/4 teaspoon vanilla extract
2 chocolate pudding mix, instant 5.9 ounce
12 ounces Cool Whip®, thawed
4 nestle crunch bars, crumbled


Prepare cake mix as directed.  In a pan combine chips,1/4 cup milk and cream, over low heat cook and stir until
smooth. Remove from heat, add vanilla, cool to room
temperature. Mix 4 cups of milk with the pudding mix.
in a trifle bowl, Crumble 1/2 of the cake into the bottom,
top the cake with half of the peanut butter mixture, then
half of the pudding, then half of the cool whip, then half
of the candy bars; repeat.

Churros

           2 cups water
           2 tablespoon butter
           2 tablespoon sugar
           1 teaspoon vanilla extract
           1/2 teaspoon salt
           2 cups flour
           2 eggs
           
           1/2 cup sugar
           3/4 teaspoon cinnamon

           3/4 cup heavy cream 
           4 ounces semisweet chocolate chips
           pinch of salt
           1/4 teaspoon vanilla extract

           On a cookie sheet put parchment paper
           and spray with non stick spray.

           In a large pan combine water, butter, sugar
           and vanilla; bring to a boil. Remove from
           heat add the flour and stir until combined.
           Put dough into a stand mixer and mix for
           1 minute to cool slightly. Add eggs 1 at a time,
           mixing well after each.  Using a piping bag with 
           a closed star tip pipe dough 6 inches long on the
           cookie sheet. Place in the refrigerator for 15-60
           minutes. Heat oil in a large pan to 375 degrees.
           Fry dough until golden brown, about 6 minutes.
           Drain on a paper towel. Combine sugar and
           cinnamon and roll churros to coat lightly.

           In a a pan heat cream to almost boiling. In a bowl
           combine heated cream to chocolate chips, let sit for
           5 minutes, stir well, add vanilla and salt and mix well.

         

Eclair Torte

1/2 cup butter
1 cup water
1 cup all-purpose flour
1 1/2 teaspoon sugar
4 eggs
8 ounces cream cheese, softened
4 cups milk
3 packages instant vanilla pudding mix, 3 ounces each
1 pint cream, whipped
chocolate syrup


Melt butter in water. Add flour, sugar and cook, stirring
constantly, until it forms a ball. Turn into a bowl and beat
in eggs one at a time, beating well between each. Spread
flat on a greased rimmed cookie sheet pan. Bake at 400
degrees for 20-25 minutes. Cool. Mix together cream
cheese and milk and beat until smooth. Add instant pudding,
one package at a time. Spread over cooled shell. Top with
whipped cream and drizzle chocolate syrup on top.
Chill at least one hour before serving.

 

Krunch Kone Topping

                     10 ounce toffee coated peanuts
                     3 ounces sprinkles

                    Put peanuts in food processor, pulse until finely chopped.
                    Mix in sprinkles.  Serve over ice cream, maybe a cone.

Nutella Bread Pudding

12 cups challah bread, cut into 1" cubes
1/2 cup semisweet chocolate chip
2 cups heavy cream
2 cups whole milk
9 each egg yolk
1 cup Nutella
3/4 cup sugar
4 teaspoons vanilla
3/4 teaspoon salt
--Topping --
2 tablespoons brown sugar
1 tablespoon sugar


Line a slow cooker with aluminum foil, put an extra layeracross from control panel.

Heat oven to 225 degrees. Spread bread cubes on a baking
sheet, bake for 40 minutes until crisp. Toss halfway through.

After the bread cools mix with chocolate chip and
pour into crockpot.

In a large bowl combine cream, milk, egg yolks, Nutella,
sugar, vanilla and salt. Pour over bread in slow cooker; push
bread into mixture.

Mix topping an sprinkle over pudding.

 Cook on low for 4-5 hours.

Pay Dirt Trifle

28 each Oreo cookies
8 ounces cream cheese, softened
1/4 cup butter, softened
1 cup powdered sugar
3 1/3 cups cold milk
2 small instant French Vanilla pudding mix
8 ounces Cool Whip®


In a food processor finely crush Oreo cookies set aside 2 tablespoons for topping. In a large mixing bowl beat cream cheese, butter and sugar until well blended. In a separate bowl mix pudding and milk for 2 minutes; add to cream cheese mixture; fold in cool whip. Place half of the crumbs into a trifle bowl, top with half of the pudding mixture; repeat , and top with reserved crumbs.