Chocolate Mint Truffle Ice Cream

3 Tblsp. Stephen's Mint Truffle Hot chocolate powder
1 cup French vanilla nondairy creamer
3 cups ice cubes

Place ingredients in Blendtec Blender jar in order listed, and secure the lid. Press the Ice Cream button. Makes 3 cups.

Mint Brownies

1 Box Fudge Brownie Mix
1 egg
1/3 cup water
1/3 cup oil
1 bag Andes Mints

Mix brownie mix with egg, water, and oil until just moistened. Bake in greased pan according to directions on box. Remove from oven and immediately place a layer of mints across the top of the brownies and let sit for one minute. After melted, spread the mints together making a frosting. Cut any remaining mints in half lengthwise or quarters and place on top of each brownie for serving.

Candy Bar Salad

Salad:
2 pints fresh strawberries, sliced
2 bags lettuce (about 20 oz.) - I usually use either all spinach or part spinach, part romaine
3 Heath candy bars, crushed

Dressing:
1 cup mayonnaise
1/2 cup milk
1/4 cup white vinegar
2/3 cup sugar
2 Tblsp. poppy seeds

Combine dressing ingredients in blender, and place in fridge to chill until just before serving.

In a bowl, combine salad ingredients and toss.

Just before serving, pour dressing over salad and toss to coat.

Indoor S'mores

6 cups Golden Grahams cereal
5 cups miniature marshmallows
1 1/2 cups milk chocolate chips
1/4 cup light corn syrup
5 Tblsp. butter
1 tsp. vanilla
1 cup miniature marshmallows (for the top)

Butter rectangular pan, 13 x 9 x 2 inches. Measure cereal and spread evenly into bottom of buttered pan. Microwave 5 cups marshmallows, the chocolate chips, corn syrup, butter, and vanilla in large microwavable bowl uncovered on high 2 minutes to 3.5 minutes, stirring after every minute, until mixture can be stirred smooth.

Press mixture into pan, using buttered back of a spoon. Sprinkle 1 cup miniature marshmallows on top if desired. Let stand uncovered at least 1 hour, or refrigerate for a firmer bar. Cut and serve. Store loosely covered at room temperature up to 2 days.

Christmas Candy Cane Cheese Ball

1 pkg (8 oz.) cream cheese
1 cup crushed candy canes (36 small or 12 regular)
1 cup milk chocolate chips
1 cup pecans
Ginger Thin cookies

Crush the candy canes first. Reserve about 1/3 of it to roll the ball in when you are finished. Chop nuts and chocolate chips using a food processor. Mix everything with cream cheese. Roll into a ball, using saran wrap. Put in refrigerator to chill. Once it has set up, roll it in the remaining candy canes. Wrap in saran wrap to store. Serve with ginger thin cookies.

Applesauce-Chocolate Chip Cookies

1 cup thick applesauce
1 tsp. baking soda
1/2 cup shortening
1 cup sugar
2 eggs
1 package chocolate chips
2 cups sifted flour
1/2 tsp. cinnamon
1/2 tsp. cloves
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 cup nuts (optional)

In a bowl, combine applesauce and soda. Stir together and allow to stand.

In a large bowl, cream together shortening and sugar until fluffy. Add eggs and continue to beat until mixture is fluffy and light. Stir in applesauce mixture. Add sifted dry ingredients along with chocolate chips and nuts (if desired).

Drop by the tsp. onto baking sheet and bake at 400 degrees for 9 to 12 minutes.

Chocolate Zucchini Cake

2 1/2 cups flour
1/2 cup margarine
1/2 cup oil
1 3/4 cup sugar
2 eggs
2 cups grated zucchini
1 tsp. vanilla
1/2 cup sour milk (milk + 1 Tblsp. vinegar)
4 Tblsp. cocoa
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. baking soda
1 tsp. baking powder

Combine all ingredients. Then, sprinkle with a topping of 3/4 cup of each:
chocolate chips
brown sugar
chopped nuts (optional)

Bake at 350 degrees for 40 to 45 minutes in a greased and floured 9 x 13 inch pan.