Chocolate Mousse

Mom would make this dessert for special occasions. every woman in our family loves chocolate and this is no exception! This is especially delicious when prepared during the hot Arizona summer, and you don't have to heat up the oven!

Frozen Chocolate-Pecan Mousse Ring

2 eggs, separated
1/4 t. salt
1/2 c. sugar
1 t. Vanilla
1 c. heavy cream, whipped
3/4 c. chopped pecans, toasted
1 oz milk chocolate, finely chopped
2 t. oil
3 oz semi-sweet chocolate, melted

In small bowl with mixer at medium speed beat egg whites until soft peaks form. Gradually beat in sugar until mixture is glossy and stiff peaks form. Set aside. In large bowl, beat egg yolks and vanilla with a fork until well blended. Fold in about 1/3 of egg white mixture until well blended. Add remaining egg white mixture, whipped cream, pecans, and chopped chocolate. Fold in until well blended. Line 4-cup ring mold or mixing bowl with plastic wrap. Fill with mixture, smooth top, cover and freeze until firm (or overnight). Blend oil into melted chocolate. Cool. Run small spatula around the mousse in the mold. Invert mousse onto a chilled serving plate. Peel off plastic wrap. Drizzle chocolate-oil mixture over mousse. Return to freezer until serving time. Decorate with pecan halves if desired. Makes 8 servings.

Deep Chocolate Mint Cookies

This is my Mom's favorite Christmas cookie. One of the things she passed down to us kids is the love for the combination of chocolate and mint flavors! Thin mints (especially grasshopper cookies), mint Hershey's kisses, and these cookies are a few examples. We would go especially crazy at Christmas time by filling our stockings with lots of chocolate and mint combinations, with other candies too of course. :)

Deep Chocolate Mint Cookies 

1 1/2 C. (10 oz pck) Nestle's mint flavored semi sweet chips
1 1/4 C. all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/3 C. butter or margarine
1/4 C. granulate sugar
1/4 C. brown sugar
1 egg
1/2 tsp vanilla

Melt 3/4 C morsels in small heavy saucepan over lowest heat, or microwave for 1 minute, stir then 10-20 seconds intervals, stirring until smooth. Combine flour, baking soda and salt in small bowl. Beat butter and sugars in small mixer bowl. Beat in egg, vanilla and melted chocolate. Gradually beat in flour mixture. Stir in remaining morsels. Drop by rounded TBLS. onto ungreased baking sheets. Bake in preheated oven @ 350 F. for 8-10 minutes or until cookies are puffed. (do not overbake). Cool for 5 minutes, remove from pan.

Oatmeal Butterscotch Cookies

These cookies are seriously the best. You can add in whatever tasty things you want but the butterscotch chips are the best. Maybe it would be fun to try butterscotch and... craisins? These are probably the one cookie my Mom makes that I can't get enough of! But they're always gone so fast!

Aunt Lucy's Oatmeal Cookies

2 C butter or margarine
2 C brown sugar
2 C white sugar
4 eggs well beaten
2 tsp (plus 1) vanilla
Blend above together
Mix in:
3 1/2 C flour
2 tsp soda
2 tsp salt
6 C. oats
1 tsp cinnamon
Optional add ins: chocolate chips, raisins, M&M's or butterscotch chips (my favorite)

Bake @ 350 for 6-8 minutes are till edges are brown. Makes 6 doz. 

Ginger Bread Cookies

My grandmother would make these cookies for the grand kids at out family christmas party. They are so chewy and delicious! What a great Christmas tradition! I love that you can use honey instead of molasses because who keeps molasses on hand nowadays?

Ginger Bread Cookies

1/3 soft shortening
1 C. brown sugar
1 1/2 C dark molasses or honey
2/3 C cold water
6-7 C sifted flour
2 tsp soda
1 tsp salt
1 tsp all spice
1 tsp ginger
1 tsp ground cloves
1 tsp cinnamon

Mix dough and chill overnight. Roll out 1/4 inch thick and use cookie cutter to cut out desired shapes. Place on greased cookie sheet and bake at 350 for 15 minutes. Makes about 2-3 dozen.