Thursday, January 28, 2010

Cream Cheese Shrimp Dip

2 cans tiny shrimp, drained
2 blocks of cream cheese, room temperature
1/2 bottle chile sauce
1 (6oz.) bottle shredded horseradish(get the real stuff, not the creamed)
crackers or chips to dip

You can use either an electric mixer/stand mixer or food processor. I use the processor: Add both cans of the shrimp and the entire bottle of horseradish to the processor and shred until fine: To this add the softened cream cheese, a little at a time until well mixed:
Remove to a bowl and stir in the chile sauce, mixing well. Chill in the fridge for a couple of hours before serving for the best taste. Believe me, the guys will love this one!

Monday, January 25, 2010

Lasagna on a Bun


From Taste of Home




8 ServingsPrep: 20 min. Bake: 25 min.

Ingredients
8 submarine or hoagie buns (8 inches)
1 pound ground beef
1 cup spaghetti sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 cup (4 ounces) shredded cheddar cheese, divided
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
Directions
•Make a 2-in.-wide V-shaped cut in the center of each bun to within 1
inch of the bottom. Remove cut portion and save for another use; set
aside.

•In a large skillet, cook beef over medium heat until no longer pink;
drain. Add the spaghetti sauce, garlic powder and Italian seasoning.
Cook 4-5 minutes or until heated through.

•Meanwhile, combine the ricotta, Parmesan cheese and half of cheddar
and mozzarella cheeses. Spoon meat sauce into buns; top with cheese
mixture. Place on a baking sheet. Cover loosely with foil.

•Bake at 350° for 20-25 minutes. Uncover; sprinkle with remaining
cheddar and mozzarella. Return to the oven for 2-3 minutes or until
the cheese is melted. Yield: 8 servings.

Wednesday, January 20, 2010

Bisquick Cheese Bread

1 egg
1 1/2 cup milk
3 3/4 cups Bisquick baking mix
1/2 tsp salt
1/4 tsp garlic powder
1-2 cups Cheddar cheese - shredded


Directions:

Preheat oven to 350degrees F. Beat egg on low speed. Add remaining ingredients and beat 1/2 minute medium speed until blended. Pour batter into a greased 9 x 5-inch loaf pan. Bake 1 hour or until golden brown.

Tuesday, January 19, 2010

Pecan Dreams

1 cup butter softened
2 cups pecans
2 cups flour
2 tsp vanilla
6 heaping tblsp powdered sugar
1/2 tsp salt
Powdered sugar to coat baked cookies

Mix all ingredients until smooth. roll into 1" balls
Bake for 20 to 30 minutes (until slightly brown) in 325 degree oven.
Shake in bag with powdered sugar while still warm.
Makes about 5 dozen

Zuppa Tuscana Soup

This is supposed to be like the one they serve at Olive Garden. No beans, but you might substitute for the potatoes if you want.


1 lb. Italian sausage (or half regular, half turkey sausage)
1 large onion, chopped
3-4 cloves garlic, minced
1/2 cup white wine to deglaze the pan
1/2 tsp. red pepper flakes
2 russett potatoes, peeled and cut into ½-inch chunks
2 cups fresh kale, chopped
3 cups chicken broth
2 1/2 cups water
1 cup heavy cream
Salt and pepper

Place a large stockpot or Dutch oven on the stove over medium heat. Crumble the sausage into the pan and cook until well browned. Remove the cooked sausage from the pot with a slotted spoon and transfer to a bowl; set aside.

Add the chopped onion to the pan and sauté until tender, about 5-7 minutes. Add the garlic and red pepper flakes to the pan and cook for a minute more, just until fragrant. Add the wine to the pot and stir, scraping the bottom of the pan to loosen any browned bits. Add the potatoes, kale, chicken broth and water to the pot.

Return the sausage to the pot. Increase the heat to medium-high, bring to a boil, and then reduce to a simmer on medium-low. Cover and let simmer for about 20 minutes, or until the potatoes are fork-tender and cooked through. Stir in the heavy cream and season with salt and pepper to taste. Serve immediately.

Monday, January 18, 2010

Mini Swiss Quiches



INGREDIENTS
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1 1/2 cups shredded Swiss cheese (6 oz)
2 tablespoons sliced green onions (2 medium)
1 tablespoon chopped pimientos
2 eggs
1/2 cup milk
1/4 teaspoon salt
Dash ground nutmeg
DIRECTIONS
1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
2. Remove pie crusts from pouches; place flat on cutting board or pastry cloth. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 pie crust round into bottom and up sides of each muffin cup.
3. Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces. In 2-cup measuring cup, beat eggs, milk, salt and nutmeg with fork until well blended. Pour mixture into crusts, filling to within 1/4 inch of top.
4. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes. With tip of knife, lift quiches from cups. Serve warm.

Meatball Bubble Biscuits


INGREDIENTS
1 can (12 oz) Pillsbury® Grands!® Jr. Golden Layers® refrigerated buttermilk or flaky biscuits
10 frozen cooked Italian-style meatballs (about 5 oz), thawed, each cut in half
2 sticks (1 oz each) string cheese, each cut into 10 pieces
1 tablespoon grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 cup marinara sauce, heated
DIRECTIONS
1. Heat oven to 375°F. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Press each biscuit layer into 3-inch round.
2. Place 1 meatball half, cut side up, and 1 string cheese piece in center of each dough round. Wrap dough around meatball and cheese, pressing edges to seal. In ungreased 8- or 9-inch round cake pan, place seam side down in single layer.
3. Sprinkle evenly with Parmesan cheese, Italian seasoning and garlic powder.
4. Bake 20 to 25 minutes or until golden brown and biscuits are no longer doughy in center. Serve warm biscuits with warm marinara sauce for dipping.

Sunday, January 17, 2010

Guinness Cheese Soup

1 LARGE ONION MINCED
6 CLOVES GARLIC MINCED
12 TBS UNSALTED BUTTER
12 TBS FLOUR
3 QT. CHICKEN STOCK
1 PINT HEAVY CREAM
1 12OZ BOTTLE GUINNESS BEER
2 TBS DRY MUSTARD
1 TSP KOSHER SALT
2 C. DICED POTATO
2 LB DUBLINER CHEESE SHREDDED
2 TBS CHOPPED CHIVES FOR GARNISH
2 TBS CRUMBLED BACON FOR GARNISH

MELT BUTTER IN A LARGE SOUP POT OVER MEDIUM HEAT
ADD ONIONS AND GARLIC. COOK TIL THEY SOFTEN(8-10 MINUTES)
ADD FLOUR A LITTLE AT A TIME AND BLEND WITH BUTTER.
THIS WILL MAKE THE ROUX FOR THE SOUP. COOK FOR ABOUT 5 MINUTES STIRRING ENOUGH TO KEEP IT FROM BURNING. IT SHOULD COLOR UP TO A NICE PALE YELLOW.
WHISK IN THE STOCK. AFTER THE FIRST QT IS WHISKED IN,YOU CAN JUST ADD THE LAST 2 QUARTS. STIR TO MAKE SURE THERE ARE NO LUMPS.
WHISK IN CREAM AND HALF OF THE GUINNESS.
MIX MUSTARD WITH THE REMAINING BEER AND ADD TO SOUP.
ADD SALT AND SIMMER FOR 30 MINUTES.
WHISK IN SHREDDED CHEESE. DO NOT LET THE SOUP BOIL.
ADD A LITTLE SALT AND PEPPER TO TASTE AND SERVE WITH GARNISHES ON THE SIDE.

Thursday, January 14, 2010

White-Chocolate Cherry Shortbread




Ingredients
1/2 cup maraschino cherries, drained and finely chopped
2-1/2 cups all-purpose flour
1/2 cup sugar
1 cup cold butter
12 ounces white chocolate baking squares with cocoa butter, finely chopped
1/2 teaspoon almond extract
2 drops red food coloring (optional)
2 teaspoons shortening
White nonpareils and/or red edible glitter (optional)
Directions
1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

Tuesday, January 12, 2010

See's Butterscotch Squares

2 cups brown sugar, packed
1/2 Cup brown sugar, packed (reserved for later)
3/4 cup heavy cream
6 tbsp. butter
1/4 tsp salt
1/4 tsp baking soda
1 tbl vanilla flavoring
1 1/2 cups confectioner sugar, sifted to remove clumps

Combine brown sugar, cream, butter, and salt in large heavy saucepan.
Stir to integrate. Apply medium heat, stirring constantly, until boiling.

Reduce heat to low, and simmer at a slight boil for 15 minutes,
stirring every few minutes to eliminate any boil-inhibiting skin
which might form. add 1/4 tsp baking soda before removing from the heat .
Add vanilla, confectioner’s sugar. Mix well, until sugar is
well-incorporated.add remaining brown sugar.

Pour into a square or rectangular pan such as an 8×8 or 9×9 inch,
lined with parchment paper. Let cool to room temperature
(a couple hours at least, more depending on weather).

Cut into inch-square pieces, or less.

Monday, January 11, 2010

WW Hash Brown Soup 2pts




Found this recipe here====>  allrecipes.com/



Serves - 4 (1 cup each)
Pts. - 2

28 oz. (2 - 14 oz. cans) fat free chicken broth
1.32 oz. pkg. country gravy mix
3 cups Ore Ida Hash Browns with peppers and onions
1/2 cup cold water

In a large pot, bring chicken broth and hash browns to a boil; reduce heat to medium and simmer for 15 minutes. Combine gravy mix with cold water. Add to hash brown mix. Simmer for another 5-10 minutes until mixture begins to thicken. Allow to sit for 2-3 minutes before serving.v you cal also add all the free veggies you want to this recipe to make it even more hardy...

Nutrition Information per Serving:
110 Cal., 4.8 g. fat, 1.5 g. fiber

Layered Chicken Enchilada Bake


Serves: 6 - 8

Ingredients:

6 cooked chicken breasts, cubed
1 26 oz. family size can of Cream of Chicken Soup
1 cup chicken broth
1 16oz. bottle of 505 Southwestern Green Chile Sauce or similar sauce
1 4 oz. can of diced green chiles
3 cups shredded colby jack cheese
20 - 25 corn tortillas

Directions:

Prepare the sauce by combining the cream of chicken soup, chicken broth, green chile sauce, and green chiles.

Prepare the corn tortillas by placing 2 tablespoons of vegetable oil in a sauce pan, then slightly heating the tortillas. This will soften them up. Then tear each tortilla into quarters.

Using a deep 9x13 casserole dish, place 1 cup of the sauce in the bottom, then begin layering your casserole. The layers (you are shooting for 3) begin with 2 layers of tortillas randomly placed on top of each other to keep them from seeming too dense, next chicken, then sauce (you should have enough sauce left to do about 2 cups on each layer), and end with cheese. Start over with your 2 layers of tortillas and do 2 more complete layers, if your dish is deep enough.

It will look like this:

Sauce

Tortilla
Tortilla
Chicken
Sauce
Cheese

Tortilla
Tortilla
Chicken
Sauce
Cheese

Tortilla
Tortilla
Chicken
Sauce
Cheese

Hopefully you'll end on a perfect note of 3 perfect layers with no ingredients leftover. But we all know, it's not a perfect world. So just do your best. :-)

Bake the casserole in the oven at 350 degrees for 30 minutes. Then allow ATLEAST 10 minutes for your casserole to cool and set up. 15 - 20 minutes is ideal, but sometimes we are just too impatient. Trust me - it is worth the wait. Everything will come together and firm up and you won't have sauce running all over the place when you dish it up.

Sunday, January 10, 2010

Keylime Pie

One 9" graham cracker crust
one 14 oz. can sweetened condensed milk
3 egg yolks (whites not needed)
1/2 cup Nellie and Joes keylime juice (or any brand)

Combine milk egg yolks and lime juice. Blend until smooth. Pour filling into pie shell and bake at 350 for 15 minutes.

Allow to stand 15 minutes before refridgerating Before serving, top with freshly whipped cream and garnish with lime slice.

Vanilla Mess Cake in a Crock-Pot




This cake has a very intense vanilla flavor, and the texture is incredibly moist and dense, almost like a cheesecake. The edges brown up like a thick soft crust - really delicious. And the only messy part is the top - which is really just a little “unsmooth”.

* White or Yellow Cake Mix - 1 package
* Sour Cream - 16 oz.
* Instant Vanilla Pudding Mix - 1 package
* Canola Oil - 3/4 cup
* Water - 1 cup
* Eggs - 4


1. Spray or rub the Crock-Pot with oil.

2. Combine all ingredients in a large bowl and blend thoroughly with a large wooden spoon.

3. Pour the vanilla mixture into the Crock-Pot and turn on to Low.

4. Place 4-8 paper towels (or 1 thick kitchen towel) on top and cover with the lid.

5. Cook for 4 hours and check for done-ness by looking at the sides of the cake, which should be browning and separating from the sides of the pot. The top should be moist but firm-looking. You can also insert a knife or long skewer but it will always be a bit moist. If the top still looks gooey and the sides are still really light, it needs to cook some more.

6. Let it cook for another half an hour and check again. I use an old 3 1/2 quart cylindrical Crock-Pot and the cooking time was 5 hours. The first Crock-Pot cake you make will require a bit of checking but once you have determined the timing on one cake, future cakes will be more predictable and easier (see below for more information on how to tell if your cake is done.)

7. Cool for at least a half an hour or more. The cake stays warm for a long time.

8. When you can’t wait anymore, slide a dinner knife around the edge to separate the cake from the pot.

9. Center a serving plate on top of the pot and flip it over so that the cake falls onto the plate. You may need to jiggle it a bit, and when it has come out, slowly lift up the Crock-Pot.
10. Your wonderful cake is ready!

The top wasn’t perfectly smooth so if you are serving guests you may want to sprinkle it with something like chopped nuts. sprinkles or a drizzled thin frosting (but the taste is so intense and rich, you don’t need much of anything).

About determining if your cake is done: Crock-Pots are inherently moist cookers and so the top will always be much moister that a typical oven-baked cake. But, the top will be the bottom once you flip it, so it doesn’t have to look perfect. And, the knife will probably never come out bone-dry, because Crock-Pot cakes are very moist. It’s important to make sure the sides don’t overcook, so doneness will be a combination of the middle being fairly dry and the side being well done but not over-cooked. Even if your cake is a little messy in the middle, it will still be delicious.

Thursday, January 7, 2010

Fudge Puddles

Ingredients
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FUDGE FILLING:
1 cup milk chocolate chips
1 cup (6 ounces) semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts
Directions
In a large bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt Gradually add to creamed mixture. Chill for 1 hour.
Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin tins. Bake at 325° for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each ball. Cool in pans for 5 minutes, before removing to wire racks to cool completely.
For filling, in a microwave or small saucepan melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream.) Yield: 4 dozen.

Reindeer Cookies


I found these at this website... http://www.familycorner.com/family/kids/recipes/reindeer_cookies.shtml



1 roll of pre-made sugar cookie dough
small pretzel rings
M & Ms
1 bell shaped cookie cutter

flour
baking sheet


What You Do

Preheat oven to 350 degrees F.

Open cookie dough and mix in about 1/4 cup of flour to make the dough a stiffer consistency. Lightly flour the table, then roll the dough out to 1/4 inch thickness.

Using the bell cookie cutter, cut out 12 bell cookies - this will vary depending on how thick you roll out the cookies. Lay the cookies, all the same way with bell facing you, onto the cookie sheet. Now, turn the cookie sheet around so that the bells are upside down. This is your reindeer face! Place a red M&M in his nose and one pretzel on each side of his head for the ears. (See photo)

Bake for 10 minutes or until very lightly browned around edges. Remove from oven and let cool on the baking sheet for 1-2 minutes. Remove to a cooling rack to finish cooling.

These make great Christmas party favors!

Wednesday, January 6, 2010

No Knead Homemade Noodles (Food Processor)

SERVES 4 -6

3 cups flour
3 large eggs
2 teaspoons salt
1/4- 1/2 cup cream or you may substitute milk (give or take a little)
1 Tblsp olive oil

(This will take only 5 minutes.)
Place flour and salt in food processor. Mix eggs and oil and add to flour, process to a meal-like consistency. Continue processing and add cream through tube until the dough forms a ball and cleans the sides of the bowl. (Be careful not to add so much liquid that it turns to a batter instead of a dough ball. Check dough. If it is sticky, break into three pieces and sprinkle with flour. Continue to process until the dough is stiff but not dry, soft and pliable without being sticky. (A softer dough will roll thinner and make more tender noodles.).
To test if the dough was processed long enough, cut through the ball of dough with a sharp knife. It should have tiny air bubbles throughout. Another test is to rub the ball of dough against your cheek. It should have the soft bounce and velvety touch of a babies bottom.
Once the dough is processed, place the ball of dough on a counter sprinkled with a small amount of flour and cover it with a bowl. Let it rest for 20 minutes.
(This will take another 5 minutes.) Cut into four small pieces and roll each of them into a very thin sheet. Sprinkle each sheet with flour and stack on top of each other. Cut the stack into quarters and stack again. Cut thin strips from one side and put them into the bowl sprinkling with small amounts of flour to keep them from sticking.
The noodles are ready to drop into briskly bowling broth. Lower heat and simmer for 20 minutes.
Cook time includes time for the dough to rest.

Double Butterscotch Cookies

2 1/4 cups flour
1 teaspoon butter (or margarine), softened
1/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 package ( 3 1/2 ounces) instant pudding, Butterscotch flavored
2 eggs
1 package butterscotch chips

Mix together well and Bake for about 9 minutes at 350 degrees.

Substitute the butterscotch pudding for any flavor.
Substitute the butterscotch chips for any other flavor.
Add 1/2 cup to 1 cup chopped nuts (or coconut)

Have fun mixing and matching flavors. It's always fun to see what the end result will be. Double chocolate using chocolate pudding and chocolate chips, white chocolate pudding and macadamia nuts with white chocolate chips.... yumm. The possibilities are endless.

Tuesday, January 5, 2010

Peanut Butter Cheesecake

You might dress this up a bit with chopped Reese’s Peanut Butter Cups and a milk chocolate drizzle before serving.

2 cups Oreo Cookie crumbs
3-4 TBS butter, melted
1 TBS sugar
1/3 cup peanut butter (slightly melted until easily spreadable)
1 cup Milk chocolate chips

3 pkgs. (8 oz. each) cream cheese, softened
1 can (14 oz.) Sweetened Condensed Milk
1/3 cup granulated sugar
2 TBS flour
3 large eggs
1 tablespoon vanilla extract
3/4 cup peanut butter

Preheat oven to 300° F. Grease 9-inch springform pan.
Fill an oven safe cake pan (I use a 9×9 pan) 3/4 full with warm water. Set on bottom oven rack while oven is preheating.

In a medium mixing bowl, combine Oreo crumbs and butter, stir to combine. Press onto bottom and 1 inch up side of prepared pan.
Bake in preheated oven for 10 minutes. Remove and increase oven temperature to 350.

Spread 1/3 cup softened peanut butter over the crust and evenly sprinkle the chocolate chips over the peanut butter layer. Set aside.

In a large mixing bowl beat cream cheese until creamy. Add sweetened condensed milk and peanut butter and beat until smooth. Add sugar and flour, beat to combine. Add eggs one at a time beating only to combine after each addition. When adding the third egg, also add the vanilla extract; beat until combined.

Gently pour batter evenly into prebaked crust, peanut butter and chocolate chips.
Bake in preheated oven for 45-60 minutes or until edge is set and center moves slightly. Watch carefully and do not overbake.

Shut oven off and allow cheesecake to cool in oven for 1-4 hours. Run a warm knife around edge of cheesecake after 1 hour.
Place in fridge to cool completely. (Remove the pan of water)
Allow to chill at least 24 hours before serving for best flavor and texture.

Disappearing Marshmallow Brownies

Ingredients
1 cup butterscotch chips
1/2 cup butter
1 1/2 cups all-purpose flour
1 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 eggs
2 cups miniature marshmallows
2 cups semisweet chocolate chips
Directions
1.Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
2.In a heavy saucepan over medium heat, melt butterscotch chips and butter, stirring constantly until smooth. Remove from heat and cool to room temperature. Stir in the flour, brown sugar, baking powder, salt, vanilla and eggs until well blended. Mix in the mini marshmallows and chocolate chips. Spread evenly into the prepared pan.
3.Bake for 20 to 25 minutes in the preheated oven. Center will shake but it will firm upon cooling. Wonderful with ice cream. Enjoy!!!

Sunday, January 3, 2010

Stroking Chicken

•4-6 boneless, frozen chicken breasts
•16 oz sour cream (light or fat free work fine)
•1 envelope onion soup mix
•1 10 1/2 oz can cream of mushroom soup
Combine soup mix, cream of mushroom soup and sour cream; spread over chicken in crock pot. Cook on low all day-8 hours or so.

This is yummy with rice or noodles and a green veggie.

Crock Pot Chicken

Place 3 balls of aluminum foil in bottom of crock pot. This lets the juices drain from the chicken.

Place a whole 3-4lb. chicken on the foil after washing it.

Slice an onion and place on and around the chicken for flavor.

Drop 12 - 15 drops of Texas Pete or hot sauce on the chicken or more for desired taste.

Cook on high 4-6 hrs.

This chicken taste just like rotisserie chicken. It is not a bit hot from the hot sauce. My family loves it.

I take the drippings and make gravy for biscuits or to dip the chicken in.

Crockpot Chocolate Peanut Butter Brownie Dessert

2 1/2 cups brownie mix (about half of a 20 oz box)
1 egg
1/4 cup good peanut butter
1 tablespoon soft margarine
1/4 cup water
1/2 cup chocolate chips

3/4 cup water
1/2 cup brown sugar
2 tablespoons cocoa

Spray your crockpot liner with a nonstick cooking spray or just rub some butter all over the inside.

In a bowl, mix the first 6 ingredients together well, using a whisk or big spoon. Spoon this batter mixture into your crockpot, taking a spatula and gently spreading it out evenly.

In a saucepan, pour the water, brown sugar, and cocoa in a pan and bring to a boil, mixing it well. When it boils, remove it from the heat and pour it over the batter in the crockpot, making sure you evenly distribute it over the top of the batter.

Put the cover on the crockpot, turn the heat setting to HIGH and cook for about 2 hours. Then, turn the heat off and let the dessert sit in the crockpot with the cover still on for about 20 to 30 minutes.

Scoop dessert while it’s still warm into pretty dessert dishes or cups and top with a dollop of cold whipped cream or ice cream for an extra sweet treat.

You’ll get about 6 servings out of this dessert, a few more if you have light eaters, but most likely it won’t go that far! Enjoy!

Friday, January 1, 2010

Orange balls

Ingredients:
12 ounces vanilla wafer cookies, crushed
1 cup confectioners' sugar
1/4 cup butter, room temperature
1/2 cup orange juice concentrate, thawed
1/2 teaspoon vanilla extract
1 cup chopped pecans
sifted confectioners' sugar or coconut for coating
Preparation:
Combine cookie crumbs and 1 cup confectioners' sugar; blend in butter. Stir in orange juice concentrate; add vanilla and nuts. Shape mixture into balls about the size of walnuts; shake in food storage bag with sifted confectioners' sugar or coconut. Arrange orange balls in single layer on waxed paper-lined cookie sheet; store uncovered overnight in refrigerator for best flavor. Makes about 3 dozen.