Three Rivers Cookbooks: Chocolate Indulgences for Valentine’s Day

Almost every kitchen has a version. "The Three Rivers Cookbooks" are such a household staple that few remember where or how they even got them.

Lovingly used and well-stained pages pass from generation to generation. Since 1973, the Child Health Association of Sewickley has published the beloved "Three Rivers Cookbooks."

Three Rivers Cookbooks Volumes I through IV have captured the good taste of Pittsburgh and have been treasured by generations of cooks, not only in and around , but in kitchens across the country. 

The highly-acclaimed books have won prestigious awards, including a spot in the Southern Living Community Cookbook Hall of Fame, and contain the best of the best recipes from community cooks, as well as local chefs, celebrities and sports figures. 

Every recipe has been tested until perfect by the all-volunteer organization.

With more than 700,000 copies sold, proceeds from the books have enabled Child Health Association to donate more than $3.6 million to children’s charities in Western Pennsylvania.

Surprise a sweetheart with a chocolate Valentine’s Day treat from Three Rivers Renaissance Volume IV. 

An easy and decadent choice is “Killer Brownies,” with the recipe included below.  Another easy option is the no-bake “Chocolate Crunch Delight.”  For the slightly more ambitious cook, try “Chocolate Bread Pudding,” “Chocolate Almond Torte,” “Snickers Pie,” or “Chocolate Truffle Cake.”

Three Rivers Renaissance Volume IV, with a spiral hard-cover binding, is $19.95, while the other three award-winning Volumes I, II and III are $14.95. The cookbooks can be found in Sewickley at the or purchased online.

Almost Killer Brownies

1 14 oz. package caramels

2/3 cup evaporated milk, divided

1 package German chocolate cake mix

¾ cup (1-1/2 sticks) butter, melted

½ teaspoon vanilla

1 cup nuts, chopped

1 12 oz. package semi-sweet chocolate chips

Preheat oven to 350 degrees. 

Lightly grease a 13”x9” pan.

In a saucepan, melt the caramels and 1/3 cup of the evaporated milk.  In a large bowl, mix the cake mix, remaining 1/3 cup evaporated milk, melted butter, vanilla and nuts.  Pour half the cake mixture into the pan.  Bake for 6 minutes.  Remove cake from oven.  Sprinkle with the chocolate chips and pour caramel over the top.  Cover with remaining cake mixture.  Bake 25 minutes.  Cool completely before cutting.

Yields 1 dozen large brownies