This recipe was emailed to me from the Pillsbury website. I am going to make it soon!
1 1/2 cups semisweet chocolate chips
1 can (14 oz) sweetened condensed milk (not evaporated)
1/2 cup marshmallow creme
1 box (13 oz) graham cracker honey sticks
1. In small microwavable bowl, microwave chocolate chips and condensed milk on High 1 to 2 minutes, stirring occasionally, until chips are melted. Stir to mix well. Pour into 9-inch glass pie pan, spreading evenly.
2. Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture. Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately with knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.
3. Serve immediately with graham sticks for dipping.
Tuesday, August 4, 2009
Posted by Laura at 7:47 AM
Tuesday, July 28, 2009
Posted by Laura at 5:58 AM
Friday, May 29, 2009
From Ellen Krieger on the Food Network
1/2 cup nonfat/or 1% milk
1/2 cup nonfat plain yogurt
1 cup unsweetened frozen peaches
1 tablespoon honey, more to taste if necessary
1/4 teaspoon vanilla extract
1/8 teaspoon ground cinnamon
Pinch of ground nutmeg
Pinch of ground ginger
Put all ingredients into a blender and blend until smooth.
Nutrition facts: (per serving)
Posted by Laura at 10:33 AM
Friday, May 8, 2009
I was over at my friend Amber's house last night, and we were going to sister's house-- who lives on the same road at the ranch-- to make homemade soap. That is a post for a different time, but while we were there, Angel gave me one of these delightful treats, and I knew that I would have to share them with you.
"ChefTom" posted it on recipesecrets.com so all credit goes to him... none to me!
Chocolate Cookie Wafers
1 18 ounce package chocolate fudge cake mix
3 tablespoons shortening, softened
1/2 cup cake flour, measured then sifted
3 tablespoons water
Non-stick cooking spray
3 12-ounce bags semi-sweet chocolate chips
3/4 teaspoon peppermint extract
6 tablespoons shortening
Put the first dry ingredients for the cookie wafers in a large bowl Stir in egg. Mix together while adding the water a little bit at a time until the dough forms. Cover and refrigerate for 2 hours.
Preheat oven to 350 degrees F. On a floured surface, roll out some of the dough until it is about 1/16 of an inch thick. Use a 1 1/2″ cookie cutter or the lid from a spice container with a 1 1/2-inch diameter to cut the dough. Arrange the cut dough rounds on a cookie sheet that is sprayed with non-stick spray. Bake for 10 minutes. Remove the wafers from the oven and let them cool completely.
For the chocolate coating, combine chocolate chips with peppermint extract and shortening in a large microwave safe bowl. Heat for about 2 minutes on low power, stir, then heat for an another minute or until smooth.
Use a fork or tongs to dip each wafer in the chocolate, allow the excess chocolate to run off. Place the cookies side-by-side on a wax paper lined baking sheet. Refrigerate until firm.
She told me it makes close to 100 cookies, and she stores hers in the freezer in a sealed container.
Posted by Laura at 5:37 AM
Thursday, May 7, 2009
**Disclaimer-- this is not that healthy, but it sure is delish!**
Use your favorite jar of sauce. Add to it
Brown 1lb of ground beef in a frying pan. Drain excess fat. Add it to the sauce.
1 lb of Part Skim Ricotta
6 ounces Part Slim Mozzerella
1/3 cup Parmesean cheese
Boil 1 lb of pasta. I used plain old ziti.
Drain the pasta and add it to the filling mixture.
Stir until the pasta is coated.
Spoon in the desired amount of meat sauce, and then spread the pasta in the pan.
Spoon on extra sauce on top.
Cover with 2 ounces of Mozzerella cheese
Bake in oven until cheese is melty and delicious!
Posted by Laura at 8:59 AM
Tuesday, March 31, 2009
3 cups of bisquick
2 8 oz blocks of Vermont Cheddar
1 roll of breakfast sausage
Melt cheese in a double boiler
mix Bisquick and sausage together with your hands then add the melted cheese. Form into bite size balls and bake for 25-30min on 350 or freeze them until you need them....
These were super easy to make and I actually served them with BBQ sauce. They are a little crunchy, and make you want to eat breakfast!
Try them and enjoy.
By the way this is half of the recipe that I followed and it made a ton! By the way, I copied the picture from this blog, I never remember to take pictures myself.
Posted by Art Teacher at 6:58 AM
Tuesday, March 17, 2009
3 cups cooked chicken, cut into 1-inch cubes
1 cup sour cream
1 cup shredded Monterey Jack cheese, divided
1 cup shredded Cheddar, divided
1/2 cup mild, medium or hot salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
2 teaspoons Southwest Seasoning
8 (6-inch) corn tortillas, cut into 6 wedges
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, the seasoning. Mix well and set aside.
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack, and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
Posted by Laura at 9:10 AM