Chocolate Cream Cheese Tunnel Cake

1 1/4 cups semisweet chocolate chips
2 (8-ounce) packages cream cheese, softened
3/4 cup granulated sugar
3 tablespoons milk
1 (18.25-ounce) package chocolate cake mix
3/4 cup cold coffee
1/4 cup vegetable oil
3 large eggs
2/3 cup chopped nuts
1/2 cup heavy cream
1/2 cup semisweet chocolate chips
Preheat oven to 350*F (175*C). Grease and flour a 10-inch tube or Bundt pan.
Melt 1 1/4 cups chocolate chips in double boiler over simmering water. With electric mixer, combine cream cheese, sugar, milk, and melted chocolate. Beat until smooth. Set aside.
Combine cake mix, coffee, oil, and eggs, and beat with electric mixer for 4 minutes. Pour into prepared pan. Sprinkle with nuts.
Mound cream cheese mixture around tube, but do not spread to touch sides of pan.
Bake for 55 to 65 minutes until top springs back when pressed lightly in center. Cool upright in pan one hour before inverting.
To make glaze: Heat 1/2 cup cream in small saucepan over medium heat until it just begins to boil. Remove from heat and stir in 1/2 cup chocolate chips until melted and smooth. Drizzle warm glaze over cooled cake.
Store, covered, in refrigerator.
Makes 12 servings.

Posted: January 25th, 2008 under Recipes.
Comments: 3

Chicken in a Cloud

I enjoy this tasty dish with a garden salad, corn on the cob and a warm dinner roll. The greatest thing about casseroles like this one – besides eating them – is that they can be prepared ahead of time. This recipe is perfect for hearty appetites.

SERVINGS: 6-8

CATEGORY: Main Dish

METHOD: Baked

TIME: Prep: 15 min. Bake: 40 min.

Ingredients:
POTATO SHELL:
3-1/2 cups mashed potatoes (no milk, butter or seasoning added)
1-1/2 cups (6 ounces) shredded cheddar cheese
1 can (2.8 ounces) french-fried onions
2 tablespoons chopped fresh parsley
Salt to taste
FILLING:
1-1/2 cups shredded or cubed cooked chicken or turkey
1 package (10 ounces) frozen mixed vegetables, thawed and drained
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup milk
1/2 teaspoon ground mustard
1/4 teaspoon garlic powder
1/4 teaspoon pepper
Directions:
Combine all of the potato shell ingredients; spread over the bottom and up the sides of a greased 2-qt. shallow baking dish. In a large bowl, combine filling ingredients; pour gently into shell. Bake, uncovered, at 375° for 40 minutes or until heated through. Let stand for 5 minutes before serving. Yield: 6-8 servings.

Posted: January 18th, 2008 under Recipes.
Comments: 2

                                                 MEXICAN CHICKEN LASAGNA

½ CUP FINELY CHOPPED ONION 
2   14.5 OZ CANS PETITE DICED TOMATOES, DRAINED
1 ¼ CUP MILE PICANTE SAUCE
1 PACKAGE TACO SEASONING MIX  (I FOUND CHICKEN TACO SEASONING MIX)
2 16 OZ CAN BLACK BEANS, DRAINED AND RINSED
2 LARGE EGG WHITES
1 CUP RICOTTA CHEESE
10 LASAGNA NOODLES, UNCOOKED
2 CUPS CHOPPED, COOKED CHICKEN
4 OZ CAN DICED MILD GREEN CHILE PEPPERS
8 OZ PKG SHREDDED SHARP CHEDDAR CHEESE

Mix first four ingredients in a large bowl.  Add beans, stirring lightly.  In a separate bowl, mix egg whites and ricotta cheese.  Spread 1 ½ cups of the bean sauce over the bottom of a greased 9-by-13 pan.  Top with 5 uncooked lasagna noodles, overlapping slightly.  Spread with half the remaining sauce mixture. Sprinkle with half the chiles followed by half the chopped chicken.  Spread ricotta mixture over chicken.  Sprinkle with half the cheese.  Add 5 more noodles, the rest of the sauce, chiles, chicken and cheese making sure noodles are well covered.  Bake uncovered at 350 for 45 –55 minutes until noodles are fully cooked. Cool slightly before serving.

BE SURE AND SERVE WITH SOUR CREAM – Yum!  Serves 8 –10.

Posted: January 11th, 2008 under Recipes.
Comments: 2

Posted: January 4th, 2008 under Recipes.
Comments: none

Slow Cooker Reuben Dip

INGREDIENTS

• 1 (16 ounce) jar sauerkraut, drained
• 1 (8 ounce) package cream cheese, softened
• 2 cups shredded Swiss cheese
• 2 cups shredded cooked corned beef
• 1/4 cup thousand island dressing

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DIRECTIONS

1. In a slow cooker, combine the sauerkraut, cream cheese, Swiss cheese, corned beef and thousand island dressing. Cover, and cook on high for 45 minutes if you’re in a hurry, low for longer if you’re not, or just until hot and cheese is melted. Stir occasionally while cooking. Serve with cocktail rye or crackers.

Posted: December 28th, 2007 under Recipes.
Comments: 2

BLT Tomato’s

Shopping List:

12 Roma Tomatoes

1 lb Bacon

1 bunch Green Onions

1 pkg fresh shredded Parmesean Cheese

1 bunch leaf lettuce

Miracle Whip

Party Toothpicks

Fry:

Bacon until crisp; cool and crumble

Cut:

Tomato’s lengthwise, scoop out the insides and set upside down on a paper towel to drain.

Chop:

Green onions

Mix:

Bacon, green onions and 1/2 package of cheese and 1/3 c. of Miracle whip.

Fill the tomato with the bacon mixture and wrap a piece of leaf lettuce around the tomato using a toothpick to secure it.

Posted: December 20th, 2007 under Recipes.
Comments: 3

Chicken Pot Pie Soup2 cups cubed cooked chicken
1 16 oz pkg frozen  mixed veggies, thawed
1 can condensed cream of potato soup
1 can cream of chicken soup
2 cups skim milk

Posted: December 14th, 2007 under Recipes.
Comments: none

        Hot Cocoa

    2C sugar

    1 1/3C cocoa

    4C pwd milk

    1/4t cinn

        -measure out into a large bowl.  Shake to mix well.  Use 1/4 cup of mixture to 8oz hot water.  Opt, add 1t of creamer to your mug and stir.

Posted: December 13th, 2007 under Recipes.
Comments: 2

                Maple Hot Chocolate

    6T sugar

    3T cocoa

    1/4 t salt

    1/4 C hot water

    1T butter

    4C milk

    1t maple flavoring

    1t vanilla

        -combine sugar, cocoa, salt.  Stir in water & butter; bring to a boil.  Add milk and flavorings. Heat & stir until serving temp.

Posted: December 13th, 2007 under Recipes.
Comments: none

Magical Mint Kiss Cookies

INGREDIENTS

• 1 cup butter or margarine
• 2/3 cup sugar
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 1/4 cup HERSHEY®’S Cocoa or HERSHEY®’S Dutch Processed Cocoa
• 48 HERSHEY®’S KISSES® Mint Chocolates, unwrapped
• powdered sugar

DIRECTIONS

1. Heat oven to 350 degrees F. Beat butter, sugar and vanilla in large bowl until creamy. Stir together flour and cocoa; gradually add to butter mixture, beating until blended. Mold scant tablespoon dough around each chocolate piece, covering completely. Shape into balls. Place on ungreased cookie sheet.
2. Bake 8 to 10 minutes or until set. cool about 1 minute; remove from cookie sheet to wire rack. Cool completely. Roll in Powdered sugar. Roll in sugar again just before serving, if desired.

Posted: December 7th, 2007 under Recipes.
Comments: 6