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January 31, 2014  | Everyday Recipes
Hundreds of easy and delicious TNT recipes from our recipe family.  Recipes are made with ingredients found in most pantries.  

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Everyday Recipes from Our Recipe Family.
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ll be sent out each weekday (Mon-Fri)

Chocolate Recipes

Flourless Cake RecipeEasy Flourless Chocolate Cake

“We’ve made dozens of these flourless chocolate cakes and served them to our customers in the store plus we’ve used them in classes. This is the easiest flourless cake in the world. There are two keys to success: really good cocoa and a springform pan with a tight seal. We recommend a silicone springform pan.”
Dennis Weaver

With only four ingredients and three steps, this is an easy flourless cake. And it’s scrumptious—perfect to make for your sweetheart. As with other flourless chocolate cakes, this is dense and chocolaty.

A simple dusting of powdered sugar makes this cake elegant. Drizzle it with raspberry sauce, raspberry chocolate sauce, or chocolate sauce. (A recipe for raspberry sauce follows.) Finally add a scoop of vanilla ice cream or a dollop of whipped cream.

Be sure and use good quality, dark cocoa. We use Ramstadt-Breda Dark Cocoa which has three times the cocoa butter of most national brands. This will not be the same with ordinary cocoa.

8 large eggs
1 cup rich, dark cocoa, Ramstadt-Breda or equal
1/2 cup butter, melted and cooled slightly
1 1/4 cups granulated sugar

Preheat the oven to 325 degrees.

In your stand-type mixer and with the whip attachment beat the eggs for three minutes at medium speed, until they are bubbly and lighter colored. While the eggs are beating, melt the butter and measure the other ingredients. Measure the cocoa by spooning cocoa into a cup—do not compress the cocoa.
Add the sugar and cocoa and beat in. While the mixer is running, drizzle in the melted butter. Continue beating until mixed. Scrape the batter into the pan.
Bake for 30 to 40 minutes or an insta-read thermometer registers 165 to 170 degrees when inserted into the center of the cake. Cool on a wire rack and then place in the refrigerator to chill. The cake will become dense as it cools. Dust with powdered sugar if you desire.
Yield: 12 servings.

How to Make Raspberry Sauce

Raspberries alone are not tart and not flavored enough for a dessert sauce even when thickened with a starch. There are two possible solutions: Cooking the fruit down to concentrate the flavors or adding a jelly for thickness and flavor. This recipe uses the latter.

12 ounces, about 3 cups frozen, unsweetened raspberries
2/3 cup red currant jelly
about 1/4 cup sugar

Thaw and puree the raspberries. Strain them twice through a sieve/strainer or until nearly all of the seeds are removed. Place the puree in a small saucepan. Add the jelly.
Cook, stirring occasionally, until the jelly is completely melted and blended with the fruit. Sweeten to taste with the sugar while it is still hot. Stir to make sure that the sugar is dissolved. Let cool.
Yield: About 1-1/3 cups of raspberry sauce.
Dennis, the Prepared Pantry 
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A Sampler of Chocolate Recipes (pdf)
Baker's Guide to Chocolate (pdf)


Crock Pot Chocolate Pudding Cake

1 18 1/4 ounce package chocolate cake mix
1 small ounce package instant chocolate pudding mix
2 cups sour cream
4 eggs
1 cup water
3/4 cup vegetable oil
6 ounces semisweet chocolate chips
whipped cream or ice cream, optional

In a mixing bowl, combine the first six ingredients. Beat on medium speed for 2 minutes. Stir in chocolate chips. Pour into a 5 quart slow cooker that has been coated with nonstick cooking spray. cover and cook on low for 6 to 7 hours or until a toothpick inserted near the center comes out with moist crumbs. Serves in bowls with whipped cream or ice cream if desired. 10 to 12 servings.
Mary J
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Chocolate Mayonnaise Cake

1 cup sugar
4 heaping tablespoons cocoa
2 teaspoons baking soda
1 cup mayonnaise

Beat all of these ingredients together until smooth and well blended.

1 cup of cold water
2 cups of sifted flour
1 teaspoon vanilla

Beat again until well blended and smooth. Pour into a well greased 9 x 13 baking pan or 2 nine inch cake pans. Bake for about 30 minutes at 350F or until done to the touch. Frost with your favorite frosting.
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Chocolate Popcorn Balls Recipe

1/4 cup white corn syrup
1/3 cup water
3/4 cup granulated sugar
2 tablespoons molasses
1 tablespoon butter
1 ounce unsweetened chocolate
1 teaspoon vanilla extract
1/2 cup popcorn, popped
1 cup roasted peanuts

In a heavy saucepan, put the corn syrup, water, sugar, molasses and butter. Cook over moderate heat to 280 degrees F on a candy thermometer. Remove from heat and add the chocolate and vanilla extract. Stir to combine. Pour over the popped corn and peanuts. Form into balls.
Lisa TX
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Chocolate Pudding Cookies

2 eggs, beaten
1/2 c. milk
1/3 Wesson oil
2 c. packed Bisquick mix
4 1/2 oz. instant pudding
6 oz. bag of chocolate chips

Mix all ingredients. Drop by teaspoons, bake at 350 degrees for 10 to 12 minutes.
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Chocolate Banana Cookies Recipe

3-4 extra-ripe medium bananas
2 c rolled oats
2 c sugar
1 3/4 c flour
1/2 c unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
2 eggs, slightly beaten
1 1/4 c margarine, melted
1 c DOLE Chopped Natural Almonds, toasted (optional)
2 c semi-sweet chocolate chips

Puree bananas in blender. Measure 2 c for recipe.

Combine oats, sugar, flour, cocoa, baking soda and salt till well mixed. Stir in bananas, eggs and margarine till blended. Stir in almonds and chocoalte chips. Refrigerate batter 1 hour or till mixture becomes partially firm (batter runs during baking if too soft). Preheat oven to 350°. Measure 1/4 c batter for each cookie. Drop onto greased cookie sheet. Flatten slightly with spatula. Bake 15-17 minutes or till cookies are golden brown. Remove to wire rack to cool.
Makes about 2-1/2 dozen large Cookies
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Chocolate Meringue Pie Recipe

3/4 c. sugar
2 tbsp. cornstarch
2 c. milk
2 (1 oz.) squares unsweetened chocolate
3 eggs, separated
2 tbsp. margarine or butter
1 tbsp. grated orange peel
1 9 inch baked pie shell
1/2 tsp. cream of tartar
6 tbsp. sugar

Mix sugar and cornstarch in medium bowl. Stir in milk. Add chocolate squares. Microwave at High (100%) until smooth and thick, 6 to 8 minutes, stirring after 3 minutes. Stir a small amount of chocolate mixture into egg yolks; return to hot chocolate mixture, blending well. Microwave at Medium-High (70%) 3 minutes, stirring once. Stir in margarine and orange peel until margarine is melted. Pour into pie shell. Set aside. Preheat oven to 425 degrees. Beat egg whites and cream of tartar until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Spoon meringue onto chocolate filling; spread over filling, carefully sealing meringue to edge of crust. Bake 8 to 10 minutes, or until meringue is brown.
Makes 9" pie.
Karen in TX
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Chocolate Swirl Fudge Recipe

3 cups semi sweet chocolate chips
1 ( 14 oz. ) can sweetened condensed milk, not evaporated
4 tablespoons butter
1 1/2 teaspoons vanilla extract
Dash salt
1 cup chopped nuts
2 cups miniature marshmallows

Melt chips with sweetened condensed milk, 2 tablespoons butter, vanilla and salt. Remove from heat, stir in nuts. Spread evenly into foil lined 8 or 9 inch square pan. Melt marshmallows with remaining 2 tablespoons butter. Spread on top of fudge. With a table knife or metal spatula, swirl through top of fudge. Chill at least 2 hours or until firm. Turn fudge onto cutting board, peel off foil and cut into squares. Store loosely covered at room temperature.
Makes about 2 pounds.
Mary J
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Chocolate Custard Recipe

8 egg whites
2 cups chocolate-flavored low-fat milk
1/4 cup sugar
1 teaspoon vanilla
Boiling water

In a large mixing bowl use a fork or wire whisk to lightly beat egg whites. Stir in milk, sugar, and vanilla. Place six 6-ounce custard cups in a 13x9x2-inch baking pan on an oven rack. Pour milk mixture into the custard cups. Pour boiling water into the pan around the custard cups to a depth of 1 inch. Bake in a 325 degree oven for 25 to 35 minutes or till a knife inserted near the center comes out clean. Serve warm or chilled. To unmold chilled custards, loosen edges with a spatula or knife; slip point of spatula or knife down sides to let air in. Invert onto a serving plate.
Makes 6 servings, about 112 calories, 2 g fat, 6 mg cholesterol and 121 mg sodium
Mary J
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Chocolate Candy Bar Cake Recipe

6 (small) milk chocolate candy bars, melted
1 c. butter or margarine
4 eggs
2 tsp. vanilla
1 c. chopped nuts
1 (5 1/2 oz.) can chocolate syrup
2 1/2 c. flour
1/4 tsp. baking soda
1/4 tsp. salt
1 c. buttermilk

Cream butter or margarine and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla, chocolate syrup and candy bars. Combine flour, baking powder and salt. Add to creamed mixture alternately with buttermilk, stirring after each addition until blended. Fold in nuts. Bake at 325 degrees for 75 minutes in a 10" tube pan or 50 minutes in 2 extra large loaf pans.
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Hershey Kiss Candy Cookies Recipe

1 3/4 c. flour
1/2 c. sugar
1/2 c. firmly packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1/2 c. peanut butter
1 egg
2 tbsp. milk
1 tsp. vanilla
48 milk chocolate Hershey kisses

In large mixer bowl combine all ingredients except Hershey kisses. Blend well at low speed. Shape into balls using rounded teaspoon for each. Roll balls in additional sugar. Place on ungreased cookie sheets. Bake at 375 degrees for 10 to 12 minutes. Remove from oven and top each immediately with a candy kiss, pressing down firmly so cookie cracks around edge.
Makes 48 cookies.
Linda NM
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Chocolate Cherry Cake Recipe

1 box Duncan Hines devil food cake mix
1 tsp. almond extract
2 eggs, beaten
1 can (16 oz.) cherry pie filling

Mix well and bake in 9 by 13 greased and floured pan at 350 degrees for 30 minutes.

1 c. sugar
5 tbsp. margarine
1/3 c. milk
6 oz. semi-sweet chocolate bits

Bring to a boil first 3 ingredients, stirring constantly. Let boil 1 minute. Remove from heat. Stir in 6 ounces semi-sweet bits. Stir until melted. Pour over cake.
Linda NM
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More Recipe Cookbooks to Download

Chocolate Recipes (pdf)
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Chocolate Recipes for Chocolate Lovers (pdf)
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Coffee Recipes (pdf)

Dr. Weil

Isn't it about time for some new critter pictures? I sure do love hearing about their adventures!

This recipe is from Cooking Light and I hope you will be able to post it. We enjoy it often at my house, mostly in the warmer months when tomatoes are in season. However, it is good any time of the year. Leftover rotisserie chicken works great in this dish.
Julia in PA

Bean Tomato and Roasted Chicken Salad

1 cup coarsely chopped rotisserie chicken

1/2 cup chopped tomato
1/2 cup thinly sliced red onion
1/3 cup sliced fresh basil
16 oz. can cannellini beans, rinsed/drained
1/4 cup red wine vinegar
2 Tblsp. olive oil
1 Tblsp. fresh lemon juice
2 tsp. Dijon mustard
2 cloves garlic, minced

Place chicken, tomato, onion, basil, and beans in a large bowl; stir gently to combine. In another bowl, combine remaining ingredients, blending well. Season to taste with salt & pepper.

Drizzle dressing over salad and stir gently to coat. Serve with grated Parmesan.
Source: www.cookinglight.com
Julia in PA
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I believe it was Anita Camarillo who requested information on making pancakes in a muffin tin. You can also use a pancake mix, if you prefer.
Robbie IN

Easy Muffin Tin Pancakes Recipe

1-1/2 Cups of flour
3-1/2 teaspoons of baking powder
1 teaspoon salt
1 Tablespoon of sugar
1 1/4 Cups of milk
1 large egg
3 Tablespoons of canola oil
Assorted mix-in ingredients like fresh blueberries, fresh strawberries, cooked crumbled bacon, or chocolate chips

Preheat oven to 375 degrees F . In large bowl combine dry ingredients. Make a well in the center of the dry ingredients and add milk, egg, and oil. Stir to combine thoroughly. Spray muffin tin with baking spray. Fill each muffin cup about halfway up with pancake batter; add in preferred mix-in.

Cover mix-in with little more pancake batter. Bake in oven 20-25 minutes or until done.
Robbie IN
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Looking for a recipe not sure what it is called but it is pineaple and bread cubes not sure what else but then baked. Reminds me of dressing. hanks for any help you can give me.
Mary Jo in MD

Judy Montana requested recipes for pineapple rice in the 1/20 newsletter. This is another delicious recipe from Dennis at The Prepared Pantry. I hope it is close to what you remember eating in the past.
Robbie IN

Pineapple and Ginger Rice Pilaf

1 tablespoon vegetable oil
1 teaspoon granulated sugar
2 green onions, sliced
1 cup long grain rice
1 8-ounce can crushed pineapple, undrained
1/2 red bell pepper, seeded and chopped
1/2 tablespoon freshly ground ginger
1 tablespoon soy sauce
1 tablespoon granulated sugar
1-1/4 cups water

1. Heat the oil and the one teaspoon sugar in a skillet until hot. Turn the temperature down to medium. Add the rice, red pepper, and onion and stir constantly

until the rice begins to brown, about five minutes. Remove the pan from the heat.

2. Add the soy sauce, undrained pineapple, ginger, salt, additional sugar, and water. Stir to blend.

3. Bring the rice to a boil. Cover the pan and turn down the heat to simmer for 15 to 20 minutes or until the rice is tender and the water is absorbed.
Let sit for five minutes and then fluff with a fork before serving.
Dennis Weaver The Prepared Pantry


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Nancy Rogers
5540 2nd St.
Lubbock, Texas 79416

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