Saturday, March 21, 2009
Ice Cream Cake
11 ice cream sandwiches
1 (16 oz) cool whip, thawed
Chocolate Magic Shell
In a glass (freezer safe) 9x13 pan line the ice cream sandwiches side by side to cover the bottom of pan. You will have to cut the last one to make it fit.
Then cover the ice cream sandwiches with cool whip.
Sprinkle with salted peanuts and drizzle with Magic Shell.
Cover and freeze for at least 2-4 hours before serving.
Thursday, March 12, 2009
Best-Ever Chocolate Fudge Layer Cake
1 pkg. (8 squares) BAKER'S Semi-Sweet Chocolate, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Chocolate Instant Pudding
1 cup Sour Cream
1/2 cup oil
1/2 cup water
1 tub (8 oz.) frozen Whipped Topping
2 Tbsp. Sliced Almonds
PREHEAT oven to 350°F. Grease two 9-inch round baking pans. Chop 2 of the chocolate squares; set aside. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 min. Stir in chopped chocolate. Spoon into prepared pans.
BAKE 30 to 35 min. or until wooden toothpick inserted in centers comes out clean. Cool in pans on wire racks 10 min. Loosen cakes from sides of pans. Invert onto racks; gently remove pans. Cool cakes completely.
PLACE frozen whipped topping and remaining 6 chocolate squares in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is smooth, stirring after 1 min. Let stand 15 min. to thicken. Place one cake layer on serving plate; top with one-fourth of the chocolate mixture and second cake layer. Spread top and side with remaining chocolate mixture. Garnish with almonds. Store leftovers in refrigerator.
(recipe and picture from kraftfoods.com)
Friday, March 6, 2009
3 lbs Ground beef browned
1 onion, chopped
2 cans of sweet corn, drained
2 packs of taco seasoning
1 jar of Salsa
2 cups of Mexican Cheese
1 ½ sticks of butter, melted
1 cup of milk
1 cup of flour
Brown meat with onion, drain well.
Brown meat with onion, drain well.
Layer beef in bottom on 9x13 casserole dish.
Mix together corn, salsa and taco seasoning and layer on top of beef.
Layer cheese on top of corn mixture.
Mix butter, milk and flour. Pour over corn mixture and cheese.
Bake at 350° for 45 minutes or until golden brown.
Best served with sour cream.
(picture from BettyCrocker.com)
Monday, March 2, 2009
1 (6oz) box Uncle Ben's long-grain and wild rice
1 pound ground sausage
2 small onions, chopped
1 (4oz) can mushroom pieces
1 (10 3/4 oz) can condensed cream of mushroom soup
4 tablespoons (1/2 stick) butter
Preheat oven to 350°. Cook rice according to directions on box. In a heavy skillet over medium heat, cook sausage until thoroughly done, about 4 to 5 minutes; drain. Combine all ingredients except butter and pour into casserole dish. Dot top with butter. Bake until bubbly, about 25 minutes.
Sunday, March 1, 2009
Cinnamon Nut Crescents
Prep Time 20 minutes
Bake Time 15-20 minutes
1/2 cup brown sugar
1/2 cup chopped walnuts or pecans
2 tablespoons butter, softened
1/2 teaspoon cinnamon
1 package (8oz) refrigerated crescent dinner rolls
1/2 cup confectioners' sugar
2-3 teaspoons water or milk
1. Preheat oven to 350°. Cover a large baking sheet with parchment paper or aluminum foil. Combine brown sugar, walnuts, butter and cinnamon in a small bowl.
2. Unroll dough onto work surface and divide into crescents. Divide brown sugar mixture onto wide ends of crescents; spreading to within 1 inch of the point. Starting with wide end of each crescent, roll up loosely and shape into crescent. Place 1 inch apart on prepared baking sheet.
3. Bake rolls until golden brown, 15-20 minutes. Cool for 10 minutes on wire rack. Combine confectioners' sugar and water and drizzle over warm rolls.