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Courtesy of Erica Wuebker
8 oz. cream cheese
¾ c. powdered sugar
¼ tsp. vanilla
¾ c. mini chocolate chips
Mix all ingredients well and refrigerate.
Press extra chips on the outside before serving if desired.
Serve with graham or honey style snack crackers.
Note: Scooby Doo Dog Boned Shaped Crackers are perfect for tailgating with Chocolate Chip Dip!
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3 lbs - 10X Sugar
1 lb. - Butter
2 lb. Jar - Peanut Butter
3 tsp. - Vanilla
2 (12 oz.) pkgs. - Chocolate Chips
2 tbsp - Crisco
Mix together sugar, butter, peanut butter and vanilla. Roll into 1 inch balls and place on waxed paper and chill for 1 hour. In top of double boiler, melt chocolate and Crisco. Remove from heat. Using a toothpick dip balls in chocolate until half covered. Place on waxed paper. Refrigerate until firm. Recipe may be cut in half.
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1 - package instant vanilla pudding mix
4 - eggs
1/2 c - vegetable oil
2/3 c - water
1/4 c - lemon juice
2 tbsp - triple sec liqueur
1 c - confectioners' sugar
1 tbsp - tequila
2 tbsp - triple sec liqueur
2 tbsp - lime juice
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl combine cake mix, pudding mix, eggs, oil, water, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in pan for 10 minutes; remove to rack and pour glaze over cake while still warm.
To make the glaze: In a small bowl, combine confectioners' sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth.
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