1 quart fresh
strawberries with stems
1 2/3 cups vanilla or
1 cup (6 ounces)
semi-sweet chocolate chips
Wash strawberries and gently pat until
In a microwave, melt vanilla chips and 1
tablespoon shortening at 70% power for 1
Microwave at additional 10 to 20 second
intervals, stirring until smooth.
Dip each strawberry until two-thirds of the
berry is coated, allowing the excess to drip
Place on a waxed paper-lined baking sheet.
Refrigerate for 30 minutes or until set.
Melt chocolate chips and remaining
shortening; stir until smooth.
Dip each strawberry until one-third is
coated, allowing the excess to drip off.
Return to baking sheet;
refrigerate for 30 minutes or until set.
Serves 2 1/2 dozen desserts
Chocolate Cream Bars
1/2 cup butter
1/4 cup granulaed sugar
1 egg, lightly beaten
1 teaspoon vanilla
1 1/2 cups graham
cracker crumbs (about 24 squares)
1 cup flaked coconut
1/2 cup chopped walnuts
1/4 cup butter, softened
3 tablespoons milk
2 tablespoons instant
vanilla pudding mix
2 cups confectioners
1 teaspoon vanilla
4 squares (1 ounce each)
1 tablespoon butter
In small saucepan, combine the butter, cocoa,
sugar, egg and vanilla.
Cook and stir over medium-low heat until mixture
In a large bowl, combine the graham cracker
crumbs, coconut and walnuts.
Stir in cocoa mixture until blended.
Press into a greased 9 inch square pan;
in a large bowl beat the butter, milk and
pudding mix until blended.
Gradually beat in confectioners sugar and
vanilla until smooth.
Spread over crust.
in a microwave, melt chocolate and butter; stir
Spread over filling.
Cover and chill until set.
Cut into bars.
Serves 3 dozen desserts
Mini Cherry Cheesecakes
1 cup vanilla wafer
3 tablespoons butter,
1 package (8 ounces)
cream cheese, softened
1 1/2 teaspoons vanilla
2 teaspoons lemon juice
1/3 cup granulated sugar
1 pound pitted canned or
frozen tart red
1/2 cup granulated sugar
2 tablespoons cornstarch
Red food coloring
Preheat oven to 375 degrees.
In a bowl, combine crumbs and butter.
Press gently onto the bottom of 12
In a bowl, combine cream cheese, vanilla, lemon
juice, sugar and egg; beat until smooth.
Spoon into crusts.
Bake for 12 to 15 minutes or until set.
Drain cherries, reserving 1/2 cup juice in a
(Discard remaining juice.)
To juice, add cherries, sugar, cornstarch and
food coloring if desired.
Bring to a boil, stirring occasionally; boil for
Cool cherry mixture completely.
Spoon over cheesecakes.
Chill for at least 2 hours.
Serves 12 desserts