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It’s time once again for the Bloggy Giveaways, and do I have a giveaway for you!
This week to announce the new Hershey’s Bliss line of chocolates, 10,000 homes all over America are hosting Hershey’s Bliss tasting parties. What a way to celebrate indulgence!
Friends, I had the pleasure of sampling the Hershey’s Bliss line (need I tell you how much I love my job) and Bliss doesn’t even begin to describe it. These morsels are sheer decadence! The Milk Chocolate and Dark Chocolate flavors are pure melt in your mouth indulgence, but it’s the Milk Chocolate Meltaway that totally pushed it over the top. It was so worth going off my diet.
Would you like to try Hershey’s Bliss?
Three winners will win three bags of Hershey’s Bliss. Have your own Hershey’s Bliss party or keep them all to yourself, either way it’s your luxury.
How to Win Hershey’s Bliss Party
You know me. I always make you work for your prizes. I’ve been a little disappointed lately though. Every time I host a contest on my blogs I do so do built up a community but then I receive one or two word comments. That’s not going to fly here. To be one of three winners, post your favorite recipe using chocolate. The best 
recipe or most entertaining comments will win. If you have a funny story or anecdote to share along with your recipe, you get bonus points. The contest will end at 11:59 Saturday, April 26th.
My favorite chocolate recipe is Peanut butter smores. It is our family favorite I just take the peanut butter to camp with me & add a bit on top of my chocolate bar. I make them ever night an well um sometimes for breakfast to. Before the kids get up of course. Cant get enough of them. Best part of camp as long as I don’t for get to put them back in the cooler &in the car were the 40lb raccoons cant get them while I sleep. Unfortunately I do this often I always seem to forget. After a long day of fresh air fun and smores. Then they get all the fun & I get all the mess. One of these years I’m gonna put out lean cuisine for them cause they really need to be eating that since Jenny Craig is out of the question for them.
My grandmother always made these for Christmas..Now i make them every year. Its a super easy and fun recipe called..
CHURCH WINDOWS
1/2 cup (1 stick) butter, softened
1 package (12 ounces) semisweet chocolate chips
1 teaspoon vanilla extract
1 cup chopped walnuts
1 package (10 1/2 ounces) multicolored miniature marshmallows
1 cup sweetened flaked coconut, divided
In a large saucepan, melt the butter and chocolate chips over low heat, stirring constantly.
Remove the saucepan from the heat and stir in the vanilla and walnuts. Cool the mixture for about 15 minutes, cooled but dont let get hard.
Fold in the marshmallows and stir until well coated. Spoon half of the mixture lengthwise down the center of an 18-inch piece of waxed paper.
Shape into a 12×2-inch log and place at one edge of the waxed paper. Sprinkle 1/2 cup coconut over the remainder of the waxed paper. Roll the log over the coconut, evenly coating the outside of the entire log.
Wrap the log tightly in the waxed paper, folding the ends snugly. Repeat with the other half of the marshmallow mixture and the remaining 1/2 cup coconut.
Chill until firm, at least 2 hours, or overnight.
Unwrap each log and cut into 1/2-inch slices.
one of my favorite recipes is hersheys, melted with marshmellows and rice crispies or corn flakes. a quick and very sweet treat!
the hersheys tour, at the factory in pennsilvania is awesome!
hersheys is the best!
I like to make Rice Krispie treats and add peanut butter and melted chocolate.
My favorite recipe would be Snowball cookies made of confectionary sugar and nuts drizzled with warm milk chocolate ~
My Favorite chocolate recipe is Irish Truffle Fudge. So yummy and it melts in your mouth. And the best part is it’s super easy to make too.
Irish Truffle Fudge
INGREDIENTS
Bottom section
3 cups semisweet chocolate chips
1 cup white chocolate chips
1/4 cup butter
3 cups confectioners’ sugar
1 cup Irish cream liqueur
1 1/2 cups chopped nuts
Top Section
1 cup semisweet chocolate chips
1/2 cup white chocolate chips
4 tablespoons Irish cream liqueur
2 tablespoons butter
DIRECTIONS
Butter 8×8 inch pan.
Melt 3 cups semisweet chocolate chips, 1 cup white chocolate chips and 1/4 cup butter until soft enough to stir in a double boiler.
Stir in the confectioner’s sugar and Irish cream until mixture is smooth.
Stir in nuts. Place mixture in the prepared pan and lay a sheet of plastic wrap over top; press and smooth top down.
Melt remaining chocolates until soft in a double boiler.
Remove from heat and with a fork beat in the butter and Irish cream until smooth.
Spread topping over cooled fudge with a knife. If a smooth top is important place plastic wrap over the top.
Refrigerate until firm, 1 to 2 hours at least. This fudge can be easily frozen. Approx. 24 pieces.
Over many years, I have tried and loved about every chocolate receipe seen. All in all, my top favorite remains “Roasted Walnut Rocky Road.”
Easy to make, measurements dont have to be so exacting, you can eyeball it and it turns out perfect time after time. For instance, try it this way once and then you can modify according to your own preferences.
All you need is
12 ounces of semi-sweet chocolate.
2 Tablespoons Butter
1 teaspoon vanilla extract
2 cups Toasted Walnuts (1 minute in the microwave :)
2 cups Marshmallows (the sweeter the better, if you make homemade ones would be the best)
Melt the chocolate chips and butter and stir until smooth, add the vanilla extract.
Pour the chocolate mixture over the nuts and marshmallows. Stir until all is coated.
Drop by big spoonfuls on waxed paper. OR just pour it evenly into a large buttered 9X13 dish.
(Now try to wait until it cools before you attack!:)
Want yummy pancakes??
Easy too!!
Use a complete mix, where you just add water and follow directions. Once it is mixed, add in 2 Tablespoons of Nutella and stir well.
Then drop in Hershey mini kisses once the pancakes are cooked on one side, and turn..wow!!
Chocolate chip cookies, fudge, chocolate mayonnaise cake, but the best is to go camping and make s’mores over an open campfire. Good eating and even better memories.
Chocolate Peanut Butter Pie
Graham Cracker Crust with a creamy peanut butter layer, a chocolate pudding layer, and a whipped topping layer. Very good but also very rich!”
PREP TIME 20 Min
READY IN 2 Hrs 20 Min
Original recipe yield: 2 – 8 inch pies
INGREDIENTS
1 cup peanut butter
3/4 cup butter
3 cups confectioners’ sugar
2 (8 inch) prepared graham cracker crusts
2 cups milk
1 (3.9 ounce) package instant chocolate pudding mix
1 (8 ounce) container frozen whipped topping, thawed
DIRECTIONS
In a medium, microwave-safe bowl, combine butter and peanut butter. Heat in the microwave until soft; mix well. Gradually stir in confectioners’ sugar until the mixture resembles a soft dough. Spread mixture into 2 pie crusts.
In a small bowl, mix the milk with the instant pudding. Pour over the peanut butter mixture in each crust. Chill until firm.
Top pies with whipped topping when ready to serve. ty 4 th yummy contest!!
What’s better than chocolate dipped strawberries. Melt 12 oz. bag of any kind of chocolate chips in microwave then dip!
I would live to Make choclate covered pretzles with the Hershey Bliss
I just made a really fun recipe with chocolate this week that I really like now:) It is a chocolate fondue (cold) in the Pampered Chef Best cookbook. I made the chocolate drizzled cinnamon tortilla chips to go with it and strawberries made it a lovely dessert that was fun for the whole family!
Thanks!
I adore peppermint bark and I love it even more when I add chocolate to it. The combination of mint and chocolate sends me!!!! Where does it send me? You’ll have to try out the recipe and find out for yourself.
Chocolate Peppermint Bark
1/3 c. chocolate chips
1 lb. vanilla almond bark
3/4 c. finely crushed candy cane (can use peppermint candies if needed)
Line cookie sheet with foil. In microwave, melt chocolate chips until smooth. Melt almond bark until smooth. Stir crushed peppermint into the almond bark. Pour onto the cookie sheet. Drizzle with the melted chocolate. You can leave it like that or take a knife and carefully swirl throughout to make it look marbled. Let stand until set or chill 1/2 hour in refrigerator.Break into pieces. Store tightly covered. Enjoy!!
On my blog I give the recipe I came up with for Chocolate Mickey Mouse Cookies: http://www.myfamilylovesit.com/blog/index.php/2008/02/06/mickey-mouse-ears-cookies/ And another of my own recipes is amazing chocolate chip cookies with coconut, oatmeal, and sometimes mini M&Ms. They are GREAT!
http://www.myfamilylovesit.com/blog/index.php/2007/09/16/heathers-cookies/
Please take a look and try them out too!
If it’s chocolate, I’m all over it! Here’s two of my favorite chocolate cookie recipes.
MEXICAN DOUBLE CHOCOLATE CHOCOLATE CHIP COOKIES
1 cup all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/8 teaspoon finely ground black pepper
1/4 pound coarsely chopped good-quality dark chocolate
1/2 cup (1 stick) unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract
Preheat oven to 325 F. Whisk together the flour, cocoa powder, cinnamon, baking soda, salt and black pepper. Set aside. In a small heatproof bowl set over a small saucepan of simmering water, melt the coarsely chopped chocolate with the butter. Let cool slightly. In the bowl of an electric mixer fitted with a paddle attachment, combine the melted chocolate mixture with the sugar, eggs and vanilla. Mix on medium speed until combined. Reduce speed to low and gradually add the flour mixture. Fold in the chocolate chips. Line a 17-by-12-inch cookie sheet with parchment paper. Using a 1 1/2-inch ice-cream scoop, drop scoops of the cookie dough onto the parchment paper, spacing 2 inches apart. Bake the cookies for about 15 minutes, until they look flat and the surfaces crack (cookies should still be soft in texture). Let the cookies cool on the parchment on wire cooling racks. Store at room temperature for up to 3 days. Makes about 3 dozen.
and….
Black Gold Cookies
6 tablespoons all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
10 ounces semisweet chocolate, chopped into 1/4-inch pieces, divided
2 ounces unsweetened chocolate, chopped into 1/4-inch pieces
6 tablespoons unsalted butter
2 large eggs
1/2 cup granulated sugar
2 teaspoons vanilla
Preheat oven to 325 degrees.
Sift together flour, baking powder and salt. Set aside.
In a double boiler that is set over medium heat stir together 6 ounces semi-sweet chocolate, the unsweetened chocolate, and butter until completely melted and smooth. Set aside until needed.
In a mixer bowl beat together eggs, sugar and vanilla. Add the melted chocolate and mix until incorporated. Scrape down sides of bowl. Add the flour mixture and remaining 4 ounces semisweet chocolate and mix on low until just incorporated.
Place heaping tablespoons of dough on ungreased baking sheets. Bake for 9 to 10 minutes. Allow cookies to cool to room temperature on the baking sheets. YUM!
A quick, easy chocolate recipe is chocolate pizza. Make your regular pizza dough and paint the dough with butter or margarine. Place in the oven. When the pizza dough is halfway done, pull it out and sprinkle cinnamon and sugar on top. On top of that, sprinkle chocolate chips and then return the pizza dough to the oven until chocolate chips melt and dough is done, but don’t overcook. When done, sprinkle powdered sugar on top and cut into pieces. This is delicious and similar to the chocolate pizza they serve at CiCi’s pizza. I think homemade is better.
A funny story is of me when I was small and thought that my grandmother’s “chocolate laxatives” were really chocolate squares. She kept them on a nightstand, and because I was a kid and a girl (we love chocolate), I thought it was candy. Needless to say that I’m really careful now about eating what appears to be chocolate! I also learned the value of ASKING first!!
Dip fresh strawberries into melted chocolate and then proceed to the bedroom with your paramour.