Chocolate Mice Dee Dees Recipes

Steps:

• Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm.
• Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose).
• Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail.
• Refrigerate for at least two hours, until firm.

Steps:

• Get all ingredients and utensils together. That way you don't forget something. I always have my grandkids read over instructions first.
• In a double boiler combine chocolate chips and paraffin wax. Heat until smooth and melted. I use a one-inch new paint brush to "paint" taco shells inside and outside with chocolate. Set them upside down on wax paper that has been placed on a cookie sheet. Place them in refrigerator until the filling is ready.
• Filling: Mix softened cream cheese and powdered sugar until creamy. (You may need a Tbs or two of milk if too stiff). Fold in 1/2 of whipped topping (or 1c whipped cream).
• Put cream cheese filling in a frosting bag (or you can spoon it into shells.) Put about 3 Tbs in a chocolate shell, add 2-3 Tbs of your favorite pie filling on top of cream cheese filling, add a dollop of whipped cream, then a cherry or a dollop more of your favorite filling. Drizzle with a chocolate syrup over top.

Steps:

• 1. In a batter bowl or a bowl of your liking, whisk together the flour, salt, and baking powder; set aside.
• 2. In a large mixer bowl using paddle; cream the butter until it's smooth; stir in the sugars and vanilla extract until they're evenly blended.
• 3. Add the dry ingredients to the creamed mixture one third at a time, mixing well after each addition, until the dough is evenly blended.
• 4. Divide cookie dough in to 4 equal pieces. Take 2 pieces and incorporate the food coloring of choice into each piece or add cocoa to one or both pieces. Don't add both! NOTE: I will be making 1 green and 1 red piece to go with the 2 vanilla pieces.
• 5. Place each quarter piece on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic. Refrigerate the 4 squares until firm, about 1 to 2 hours.
• 6. Unwrap one piece of the chilled vanilla dough, leaving it on the plastic. Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches. If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes. Unwrap a piece of the colored dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.
• 7. Remove the top piece of plastic wrap from both rolled doughs and invert the colored dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side. Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go. Gently roll in sprinkles coating log. Wrap the log in the plastic and refrigerate it for at least 2 hours. Repeat the process with the 2 other pieces of dough.
• 8. Pre-heat the oven to 350 degrees. Line 2 baking sheets with parchment paper. Unwrap one of the logs and slice it into 1/4-inch-thick rounds. Arrange the slices on the parchment about 1 inch apart and bake for about 13 minutes. The cookies will still be a little soft to the touch. NOTE: They will have a better texture if you don't allow the edges brown.
• 9. Allow cookies to cool for 1 minute on the cookie sheet; transfer to a wire rack to completely cool.

Steps:

• 1. DIRECTIONS FOR CAKE: Combine flour, sugar and baking soda. Add remaining ingredients and mix well.
• 2. Spray 9-inch cake pans with non-vegetable spray (PAM). Spread 1/2 cup batter in pan and bake at 325 degrees about 10 minutes. Use a spatula to loosen layers when you remove from oven. DO NOT COOL IN PANS. Repeat this step until you have baked all 10 layers.
• 3. DIRECTIONS FOR FROSTING: Combine sugar and cocoa. Add milk and margarine and let come to a boil. Boil about 5 minutes (soft-ball stage when dropped in water). Frost cake while frosting is hot. Use about 5 soup spoons of frosting for each layer. Frost sides of cake before frosting top.

Steps:

• Preheat oven to 350°.
• With beaters at med-high speed, cream the butter, and the two sugars together.
• Add the eggs and vanilla, continue beating until well blended.
• In a separate bowl, combine the flour, soda, baking powder and salt.
• On low speed, add the flour mixture about 1/2 cup at a time into the butter mixture, mixing until smooth.
• Stir in the rolled oats and chocolate chips.
• Spray cookie sheets with cooking spray, drop dough by teaspoons onto sheets.
• Bake for 8- 10 minutes, then cool on racks for 5- 8 minutes before removing from pan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil and spray with nonstick cooking spray.
• Melt together the brown sugar, peanut butter, honey, butter flavored spread, and vanilla extract in a small saucepan over low heat. Stir until well combined; remove from heat.
• Combine the oats, cinnamon, and salt in a large bowl. Pour the brown sugar mixture into bowl; stir well to combine. Stir in the chocolate chips, dried cranberries, and almonds. Spoon into the prepared pan; pat down and spread evenly.
• Bake in preheated oven until browned, 15 to 20 minutes.