• Place the chocolate chips in the blender.
• Whisk together the milk, 1 cup of heavy cream, egg yolks, granulated sugar, and salt in a heavy a heavy-bottomed saucepan over medium heat. Cook, stirring constantly until the mixture thickens and is almost boiling. (5-6 minutes)
• Immediately pour the milk mixture over the chocolate chips in the blender and blend until smooth, stopping to scrape sides of the blender as needed.
• Pour into 6 ramekins, cover with plastic wrap, and refrigerate until set, about 2 hours.
• Whip the remaining 1/2 cup of heavy cream with the powdered sugar until soft peaks form. Top the chilled pots de creme with whipped cream, garnish with chocolate, and serve.

• Beat eggs, sugar, and salt slightly. Add milk and flour and beat until smooth.
• Heat oil on medium high in shallow pan – 1-2 inches deep.
• Heat iron well in boiling oil, dip into batter being careful not to let batter run over top of form.
• Dip batter coated iron into hot fat and fry until nicely browned. Remove from iron and place on paper towel.
• Serve sprinkled with powdered sugar.

• Combine the butter, sugar, milk and cocoa powder in a medium saucepan.
• Cook while stirring and bring to a simmer.
• Allow to simmer for 1 minute and the remove from the heat.
• Immediately stir in peanut butter and vanilla extract until complete combined.
• Stir in oats and combine.
• Drop by spoonfuls onto pastry paper or cookie sheet. Let cool and enjoy.

• Whisk the egg yolks and cornstarch together and set aside.
• Whisk the coconut milk, half-and-half, sugar, and salt together in a medium saucepan over medium heat. Stir occasionally. Bring to a boil and boil for 2 minutes, then reduce to medium-low heat.
• Once boiling, remove about 1/2 cup of the mixture and in a slow, steady stream, whisk into the egg yolk mixture, stirring steadily so the eggs do not cook.
• Slowly return egg mixture to the saucepan, stirring constantly.
• The pudding will begin to thicken and bubble. Cook for an additional 1 1/2 minutes.
• Remove from the heat and stir in the coconut, butter, vanilla and coconut extract.
• Pour warm filling into cooled pie crust. Cover with plastic wrap to prevent a film forming over the filling and refrigerate at least 2 hours before serve.
• Top with your favorite whipped topping and serve with toasted coconut to garnish.

• Preheat Oven to 30 degrees.
• Grease a 9 x 13 pan.
• In a large bowl, toss the granulated sugar and the apples until mixed. Place in pan.

Topping

• Blend flour, brown sugar, oats. Add and cut in the butter.
• Sprinkle topping on top of apple mixture.
• Bake for 35-40 minutes until topping is golden brown and apples are cooked and bubbly.

Bottom Layer

• Crush approximately 30 Oreo cookies. Mix with melted butter.
• Press into the bottom of a 9 x 13 pan. Chill.

Layer 2

• Open a 1/2 gallon brick of vanilla ice cream, softened. Cover the bottom layer with slices of softened vanilla ice cream pressing together to form second layer. Freeze.

Layer 3

• Heat hot fudge sauce in microwave until pourable. Pour over Layer 2 spreading to cover well. Refreeze.

Layer 4

• Top with 8 ounces of thawed Cool Whip and the remaining crushed Oreos (approximately 8).
• Chill for an hour or two until set.
• Thaw for 10 minutes before serving.

Bottom Layer

• In a sauce pan, cook butter, sugar, cocoa, vanilla, and beaten egg over low heat, stirring constantly, until mixture begins to thicken.
• Remove from heat and stir in coconut, graham cracker crumbs, and nuts.
• Pat mixture into a greased 9 inch square cake pan. Chill for at least 1 hour.

Filling

• Cream butter, custard powder, and milk. Gradually beat in powdered sugar, adding 1 teaspoon of milk if necessary to make a smooth spreading consistency.
• Spread over first layer in pan. Chill until firm.

Top Layer

• Heat chocolate and butter on low heat, stirring until smooth and completely melted. Spread over filling. Chill until set.
• Cut in small squares and serve. Refrigerate uneaten portion.

• In a medium saucepan, cook sugar, eggs, and butter on low heat for 5 minutes taking care not to scorch the eggs.
• Cool slightly and add remaining ingredients. Press into a 9 x 13 pan and set aside while you prepare the topping.
• Melt on low heat the butterscotch chips and peanut butter until creamy and smooth. While still warm, spread over the base.
• Let the topping set up before cutting. These are best stored in the refrigerator.

Pretzel Crust

• In a small bowl, combine the first three ingredients and press into the bottom of a 9 inch springform pan. Refrigerate while preparing the filling.

Filling

• In a large bowl, combine the sweetened condensed milk and daiquiri mix and beat until smooth. Add the berries in syrup and beat at low speed until blended. Fold in the whipped cream.
• Pour over crust. Freeze for 4-6 hours or until firm.
• Let stand at room temperature for 10 minutes before serving. Cut and serve with additional whipped cream.