A-mazing Mocha Punch

Punch? Really? This is so much better than a meazly "punch"...maybe it should be called Mocha Madness...or something super dramatic. It's fantastic! You'll want to try it! It's a hit any time of the year, but I always crave it during these hot summer months! I'm SO sorry I don't have a picture!

Mocha (Madness) Punch

6 cups water
1/2 c instant chocolate drink mix
1/2 c sugar
1/4 c instant coffee granules
1/2 gallon vanilla ice cream
1/2 gallon chocolate or chocolate chunk ice cream
Whipped cream (optional)
Chocolate curls (also optional)

In microwave safe measuring cup bring 1 1/2 cups of the water to a boil. Stir in chocolate drink mix, sugar, and coffee granules until dissolved. Refrigerate until cold. (I usually leave it overnight or all day.)

About 30 minutes before you want to serve the punch (20 minutes if it's super warm out) add 4 1/2 cups water and mix well. Pour into punch bowl and add half of each tub of ice cream by scoopfuls. Stir in and let set for about 10 minutes. Add the rest of the ice cream by the scoopful and stir again. Serve when it is slightly melted. Garnish with a dallop of whipped cream an a few chocolate curls if desired.

ENJOY this amazing-ness. Even my picky coffee hater (yes they exist..sigh!) brothers like this drink!

Peanut Butter Brownie Dessert*

*Definitely not diet-friendly.
Definitely worth it!

Ingredients:
1 box family size brownies (chocolate chunk is an excellent choice for this recipe!) + ingredients to make brownies
1/2-2/3 cups reese peanut butter chips
1 (8oz) block cream cheese
1/2 c creamy peanut butter
1 (8oz) tub whipped topping
1 cup powdered sugar
2 T mini chocolate chips

Mix brownies as directed on back. Add 1/2 cup peanut butter chips and mix well. Spread into 9x13 (or large round bakeware). Bake until middle is set. Cool completely.
Meanwhile beat cream cheese, peanut butter and powdered sugar until creamy. Fold in whipped cream. Spread mixture over brownie. Sprinkle with mini chocolate chips and peanut butter chips. (Peanuts too, if desired). Chill for an hour before serving.

This is my new very favorite "pie" (I call it pie because i bake it in a round pan so it doesn't get called cake. It will be served at Thanksgiving this year. Guaranteed.

Ho Ho Cake (AKA Anchor Cake)*

This cake was a specialty of my Gramma's. She made it often, and it came to be known as "Anchor Cake" in our family because it is so filling. My twin brother has requested this cake every year for his birthday since the first introduction to this cake! When I was little I used put it on my plate frosting side down, then eat the cake off, and finish just by eating the cream/frosting part. It is truly a fantastic cake, and it really doesn't take any ingredients that are normally not on hand! It's making me hungry just THINKING about it!

Cake Ingredients:
1 chocolate cake mix (any flavor chocolate will do)
+ ingredients need to bake cake.

Mix and bake cake in 9x13 pan according to package directions. Cool completely.

First Topping Ingredients:
5 T flour
1 1/4 cup milk
1 c sugar
1 stick (1/2 c) margarine
1/2 c crisco
1 t vanilla

Mix 5 T flour with milk. On stovetop, heat -stirring constantly-until thick. Cool. Meanwhile, cream sugar, margarine and crisco. When flour mixture is cool add to sugar mixture adding vanilla as well. Beat until it looks like whipped cream (at least 5 minutes or more). Spread over completely cooled cake. Refrigerate to cool completely (I often refrigerate it overnight!)

Second Topping Ingredients:
1 stick (1/2 c) margarine, melted and cooled.
1 egg
1 t vanilla
1 1/2 c powdered sugar
3 (1oz) unsweetened chocolate squares, melted
2 T hot water

Mix together margarine (melted and cooled), egg, vanilla, sugar, and chocolate squares (melted) and 2 T hot water. Mix well then pour over the whipped cream layer. Cool completely before serving.

Store in refrigerator.

I don't even want to know how many points this is. SO, we are gonna count this as a day-off splurge! Perfect for birthdays, anniversaries, and other such excuses.

Cream Cheese and Chocolate Coffee Cake**

My mom and I made a version of this coffee cake for breakfast the other morning. Let me just say it helped me fall of my weight watchers diet "wagon" for the day. (I prefer to think I stepped off...Luke says I like to be in control...) So, before reading further please note that this recipe will hurl you in the opposite direction than diet...but it was so worth it. The problem is, she sneakily sent it home with me...(thanks for the HELP mom.) I don't have a picture yet (I don't dare make it again) but will try soon. I am planning to re-vamp the recipe and see if I can keep the taste and add some health. For now, enjoy it in it's most sinful state.

Ingredients:
1 cup butter, softened
1 package (8 ounces) cream cheese, softened
1-1/2 cups sugar, divided
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup 2% milk
1 cup (6 ounces) semisweet chocolate chips
1/4 cup chopped pecans
1 teaspoon ground cinnamon

Directions:
In a large bowl, cream the butter, cream cheese and 1-1/4 cups of sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk and mix well. Stir in chocolate chips. Pour into a greased 9-in. springform pan. (I actually used a 6X8 2.2 qt pyrex pan) Combine the pecans, cinnamon and remaining sugar; sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely before cutting.
Makes: 12 servings.
The fact you don't want to know until I revamp the recipe: 11 points per serving. (hoping to take it down to 7 and preserve the taste!)