Chocolate Trifle

CHOCOLATE TRIFLE

 

What we need:

1 (19.8 ounce) package brownie mix

1 (3.9 ounce) package instant chocolate pudding mix

1/2 cup water

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) container frozen whipped topping, thawed

1 (12 ounce) container frozen whipped topping, thawed

1 (1.5 ounce) bar chocolate candy

Directions

Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.

Recipe: All Recipes

Magic Mint Chocolate Bark

Magic Mint Chocolate Bark

 

What we need:
1 2/3 cups (10-oz. pkg.)
NESTLÉ® TOLL HOUSE® Dark Chocolate & Mint Morsels,
1/3 cup coarsely chopped oven roasted or toasted almonds

Directions:
Preheat oven to 325° F. Line small baking sheet with foil or parchment paper. Pour morsels onto prepared baking sheet. Arrange morsels so they are touching each other in a single layer (roughly an 11 x 9-inch rectangle). Bake for 1 to 3 minutes or until morsels are shiny. Morsels will retain their shape. Remove from oven to wire rack. With tip of butter knife or wooden pick, immediately swirl morsels to create a swirled pattern. Sprinkle with nuts. Hold baking sheet 3 inches above counter and drop to settle nuts into melted morsels. Refrigerate for 1 hour or until firm. Break into pieces. Store in airtight container in refrigerator.

Notes: Substitute broken pretzel pieces or another nut of choice for the almonds.

Recipe and Picture:  NESTLÉ TOLL HOUSE

Orange Smoothie

ORANGE SMOOTHIE

What we need: 1 (6 ounce) can frozen orange juice concentrate, 1 cup milk, 1 cup water, 1 teaspoon vanilla extract, 1/3 cup white sugar, and 10 cubes ice

Directions: In a blender, combine orange juice concentrate, milk, water, vanilla, sugar and ice. Blend until smooth. Pour into glasses and serve.

This was sooo yummy! I just love it when a smoothie works out the way you want.

Recipe and Picture: All Recipes

CrockPot Rotisserie-Style Chicken Recipe

CrockPot Rotisserie-Style Chicken Recipe

What we need: 1 whole chicken, skinned (4-5 pounds), 2 tsp kosher salt, 1 tsp paprika, 1 tsp onion powder, 1/2 tsp dried thyme, 1 tsp Italian seasoning, 1/2 tsp cayenne pepper, 1/2 tsp black pepper, 4 whole garlic cloves (optional), and 1 yellow onion, quartered (optional)

Directions: Skin the chicken and get rid of the neck and other stuff from the cavity. In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the crockpot.
If desired, shove 4 whole garlic cloves and a quartered onion inside the bird.
Do not add water.
Cover and cook on high for 4-5 hours, or on low for 8. The meat is done when it is fully cooked and has reached desired tenderness. The longer you cook it, the more tender the meat.

Notes: Remember when cooking gluten-free, to always check the lables, each brand makes their product differently.

Recipe: A Year of Slow Cooking

Picture: A Year of Slow Cooking

Monster Cookies

MONSTER COOKIES

Ingredients:

1 Cup Butter

2 Cups White Sugar

2 Cups Brown Sugar

6 eggs

9 Cups Oatmeal

4 cups Flour

4 tsp Baking Soda

1 tsp Baking Powder

1 Pint Jam

1 1/2 lbs Peanut Butter

1 bag M&Ms or Chocolate Chips

Directions:

Mix butter, brown and white sugars. Add eggs, mix again. Mix in Jam and Peanut Butter. In separate bowl mix oatmeal, flour, baking soda, and baking powder, then add to the wet ingredients.

Bake at 350* for about 10 minutes.

Notes: The flavor jam you use will change the taste of the cookies. Our favorite is a homemade cherry jam.

 

Recipe: Diana Munz, also available in The World Wide Ward Cookbook