|Ruby Wilcox's Hot Lips Cookie Crisps|
BEAT granulated sugar, butter and vanilla extract in large mixer bowl. Add eggs; beat for 1 minute. Beat in melted morsels. Combine flour, cinnamon, baking soda and salt in medium bowl; beat into chocolate mixture alternately with milk. Stir in jalapeños. Pour into two well-greased 9-inch-round baking pans or one 13 x 9-inch baking pan.
BAKE for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool in pan(s) for 20 minutes; invert onto wire rack(s) to cool completely.
FOR RICH CHOCOLATE FROSTING
From: The Ortega Chile Co
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Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
323 * 578-5603