Bacon Chocolate Cookies a la Chef D2

This will be the easiest recipe I have ever posted!! Just TWO ingredients!! Yes, you read that right..TWO!! Nestles Toll House Cookie tub and either 1 lb of bacon that YOU cook, or 2 c of Kirkland Bacon Crumbles from Costco…for me, I mixed BOTH!!

DIRECTIONS:

1. Preheat Oven to 350 degrees
2. cook Bacon until nice and crispy, for me that is 20-24 mins (and I ALWAYS START WITH A COOL OVEN)
3. Drain bacon and then chop finely OR use your bacon crumbles…your choice.
4. Put in little bowl and take a TBL of cookie dough and “roll” it in the bacon and then put on cookie sheet. Fill the sheet and put in oven for 12-15 mins depending on how you like your cookies! I like mine “crispy”!!
5. Take out and cool and then VOILA…

Could this be any easier?? No measuring, no fuss, and little mess!!  It may sound like a weird combination, but it IS DEEDEEDEELICIOUS!!!! You have to try it!!!

Let’s start with the #1 ingredient..a tub of Toll House cookie dough!!

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Chocolate “No Trouble” Cake or Parfait!

The EASIEST chocolate dessert ever

Chocolate “No Trouble” Dessert
Serves LOTS

INGREDIENTS:
1 box Duncan Hines chocolate cake mix and make the cake according to the recipe on the back!
2 box chocolate instant pudding
6 cups of milk to make the pudding
2 -8 oz container of cool whip
1 pkg of Heath Bars (6 bars) and put in freezer until ready to use or pkgs that are already crumbled “new” in the store!!

DIRECTIONS:
* Make the cake in a 9×13 greased pan then take out and cool for about 30 mins then break into pieces
* Make the instant chocolate pudding and put aside
* Take Heath Bars out of freezer, smash with hammer then open and put into bowl or buy that ones that are already smashed!
* Open cool whip
* Now, take the broken up pieces of cake and make a layer, then top with ½ of the pudding mixture and spread over the cake.  Then add half the cool whip and continue to make another layer.  Finally, top with ½ of the Heath Bar and do it again starting with the broken cake so that you will form another 3 layers then Heath Bar topping.
* Chill until ready to serve!

****** You can use the same recipe and put it in individual glasses, margarita glasses…cups or whatever, just layering it one time and ending with the cool whip and then Heath Bar crumbles on top!! *******

Decadent Chocolate Pecan Pie

And for dessert....

Decadent Chocolate Pecan Pie

(The calories are all in your head!!)

INGREDIENTS:

• 1 cup semi sweet chocolate chips
• 1 ½ cup chopped pecans
• 4 eggs
• ½ cup each of light brown sugar & white sugar
• ½ cup Karo corn syrup
• ½ tsp vanilla
• 1-  9” unbaked pie shell

DIRECTIONS:

1.      PreHeat oven to 375 degrees

2. Gather & Measure ALL your ingredients and then put in separate bowls and put aside. Beat the eggs and put aside. Have your pie shell ready to go…and NOW, let’s get started!!!

3.      Put chocolate chips into bowl and microwave for 1 minute. Take out and stir. Then add chopped pecans to chocolate chips and stir until mixed.

4.      Now take that mixture and cover the bottom of the pie shell.

5.      In a separate mixing bowl, whisk the remaining ingredients together and then pour on top of the pecan/chocolate layer.

6.      Put into preheated oven and cook for about 50-60 minutes. *** If using a convection oven cooking time may be cut in half**** be sure NOT TO BURN!! Bake until filling sets.

7.      Remove from the oven and cool for 30 minutes or if not serving immediately, cover and keep on counter. (good for up to 2 days!)

*** A nice whipped cream or caramel sauce would be great on top….or just have it all by its lonesome!!!!!