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1. ROCKY ROAD CAKE     
Grease and flour 12-cup fluted tube pan or Bundt pan. In small bowl, mix walnuts, raisins, marshmallows and chocolate pieces. In large bowl with mixer at low speed, beat together cake mix, egg
2. CHOCOLATE BOTTOM CUPCAKES     
Blend the first 4 ingredients, then stir in chocolate chips; set aside. Blend the remaining ingredients and fill paper-lined cups with this mixture 1/3 full. Drop 1 tablespoon of the cream che
3. CHOCOLATE PUDDING DESSERT     
Mix flour and butter together until they form small crumbs. Stir in pecans. Press into a 9 x 13-inch pan. Bake at 350~ for 20 minutes. Beat cream cheese and powdered sugar until smooth.
4. CHOCOLATE DIPPED STRAWBERRIES     
In the top of a double boiler, put first 3 ingredients. Heat until liquid. Take off stove and add the vanilla. Dip the strawberries and set them on wax paper until chocolate is hardened.
5. CHOCOLATE COVERED PEANUTS     
Melt chips and peanut butter over low heat. Add 2 cups Spanish peanuts. Drop by spoonfuls on waxed paper. Let sit in refrigerator about 30 minutes. Can store at room temperature.
6. CHOCOLATE DRINK MIX     
Combine all ingredients and mix well. Store in airtight container. To serve: Use 1/3 cup mix to 1 cup hot water.
7. CREAM CHEESE SUGAR COOKIES     
In large bowl combine sugar, margarine, cream cheese, salt, almond extract, vanilla and egg yolk; blend well. Lightly spoon flour into measuring cup; level off. Stir in flour until well blende
8. BANANA PUDDING     
Put eggs in a boiler and beat well. Add sugar; mix well. Add milk. Cook slow until it gets to a boil, then add vanilla extract, then cornstarch (mixed in a little milk just to make a paste).
9. FRUIT DIP     
Cream the cream cheese; add marshmallow cream. When well blended, add Cool Whip. Serve with chunks of cantaloupe, honeydew melon, pineapple, apple, banana, grapes, strawberries, etc.
10. BAGEL BITES     
Combine first 3 ingredients and spread 1/4 teaspoon margarine mixture over cut sides of each bagel half. Place bagel halves, cut side up, on a baking sheet; broil 6 inches from heat for 1 minut
11. SPINACH DIP     
Process in food processor the cottage cheese. Place in bowl. Press spinach between paper towels until barely moist. Add spinach and remaining ingredients to cheese. Stir; cover and refrigerat
12. PEPPERCORN DIP     
Crush peppercorns. Combine crushed peppercorns with cream cheese, milk, lemon juice and garlic powder. Beat with an electric mixer using medium speed until smooth. Makes 10 (2 tablespoon) ser
13. TOSSED ITALIAN SALAD     
Salad: Place spinach, lettuce, pepper strips, radish slices and onion rings in a large salad bowl and toss lightly. Dressing: In a screw-top jar combine vinegar, olive oil, garlic sal
14. CHICKEN AND VEGETABLE NOODLE SOUP     
In a 4 to 6-quart Dutch oven, combine water, chicken, bouillon, marjoram, pepper and garlic and bring to a boil. Reduce heat, cover and simmer 1 hour or until chicken is tender. Remove chicken
15. ROMAINE-VEGETABLE SALAD     
Dressing: Mix vinegar, oil, soy sauce and five-spice powder in a custard cup or small bowl; set aside. Clean and tear romaine into bite-size pieces (makes about 3 cups). In a 12-inch ski


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