Rocky Road

This is an old favorite of our family.  A number of years ago I made three batches of this dessert in one day to take to Vickie's work.  They liked it so well they kept wanting more.

Directions:

Heat oven to 350o. Grease and flour 9 x 13 pan.

Melt on stove:

½ cup margarine
1 square unsweetened chocolate (or substitute 3 T cocoa plus 1 T margarine)

Add:

1 cup sugar
½ to 1 cup chopped nuts
1 tsp vanilla
1 cup flour
1 tsp baking powder
2 eggs

Pour into greased pan.

Then blend in small bowl till fluffy:

6 oz cream cheese
½ cup sugar
1 egg
2 tbsp flour
¼ cup margarine
1 tsp vanilla

Pour over chocolate mixture. Sprinkle ¼ cup chopped nuts & 6 ounces (1cup) semi-sweet chocolate chips over the top. Bake at 350o for 25-35 minutes. Remove from oven and top with 2 cups miniature marshmallows then return to oven for 2 minutes.

In the meantime melt on stove:

¼ cup margarine
1 square unsweetened chocolate (or substitute 3 T cocoa plus 1 T margarine)
2 oz cream cheese
¼ cup milk

Remove from heat & add 3 cups powdered sugar and 1 tsp vanilla. Pour over hot cake. Cool & cut into bars. Store in refrigerator.

Chocolate Yummies

This recipe is from the Rice Krispies site.  http://www.ricekrispies.com/recipes/crunch-a-bunch-cupcakes.aspx?utm_source=google&utm_medium=cpc&utm_term=party%2Bcupcakes&utm_content=Party%2BCupcakes&utm_campaign=Consideration%2B-%2BBaking#/Default  I made them today and they are good.

Ingredients

7 Graham Crackers
2 1/2 minature marshmallows
1  12 oz package chocolate chips (2 cups)
2/3  cup light corn syrup
3  tablespoons butter
1/2  cup crunchy peanut butter
3 cups Rice Krispies

Directions

1. Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange KEEBLER GRAHAMS ORIGINAL crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers.


2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely.

3. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined.

4. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.

CONVENTIONAL DIRECTIONS:

Follow step 1 above using 13 x 9 x 2-inch baking dish coated with cooking spray. Bake at 375°F about 7 minutes or until marshmallows are puffy. Cool completely. In medium saucepan combine chocolate morsels, corn syrup and butter. Cook stirring constantly, over medium-low heat until melted. Remove from heat. Stir in peanut butter. Add KELLOGG'S RICE KRISPIES cereal, mixing until combined. Complete as in step 4 above.

Makes 12 bars
Note

*Each cracker sheet measures about 5 x 2-inches and is scored into 4 pieces.

Creamy Tortilla Soup

This recipe is from my wife's cousin.  It is very good.

Ingredients

2 cans (14.5 ounces) diced tomatoes with chilies
2 cans (14.5 ounces) chicken broth
1 can refried beans
1 cup canned corn- (I put in the whole can)
2-3 cups cooked chicken shredded or cubed
cilantro, sour cream, Monterey Jack Cheese

Directions

Combine tomatoes and broth. Stir in beans and corn. Bring to boil, reduce heat and simmer 5 minutes stirring frequently. Add Chicken and heat through- Top with sour cream, cilantro, cheese, chips

Chicken Tortilla Soup

This recipe came from: http://www.favfamilyrecipes.com/. I made it last night and my wife loved it. My daughter stopped by today and had two bowls of it. I will definitely make this again.  I added two cans of black beans to it.

Ingredients:

3 boneless, skinless chicken breasts
1 tsp. oil
1 onion, chopped
½ tsp. minced garlic
1 tsp. ground cumin
3 (14.5oz) can chicken broth
2 cans corn (drained)
1/2 tsp. chili powder
2 Tbsp. lemon or lime juice(or both!)
1-2 c. salsa
1 c. tortilla chips
½ c. shredded Monterey Jack cheese
1 avocado

Directions:
 
In large pot boil chicken for about 25 minutes or until cooked through. Remove chicken, cool, and shred. In a large skillet cook onion, garlic in the oil and add cumin. Cook until onions become clear. Drain water from the pot you cooked the chicken in add chicken broth and onion & garlic mixture. Add shredded chicken,corn, chili powder, lemon (or lime) juice and salsa to the broth and bring to a boil. Reduce heat and simmer 30-40 min. Top with corn chips, cheese, avocado, and a little sour cream.

Cranberry Cinnamon Chip Bars

This recipe comes from the blog called Our Bets Bites.  These two ladies have a great blog with killer recipes.  Check it out at http://www.ourbestbites.com/.  You will be glad you did.  I made these bars today for my wife to take to meeting tonight and I have to admit I did not wait for them to cool.  Once I sampled them I couldn't stay out of them.


Ingredients

1/2 C (1 stick) real butter, melted
1 1/2 C graham cracker crumbs
1 14oz can sweetened condensed milk
1 1/4 C shredded coconut
1 C cinnamon chips
1 C white chocolate chips
1/2 C chopped pecans
1/2 C dried cranberries

Directions

Preheat oven to 350 degrees. Pour butter into a 9x13" pan and spread with spatula to cover the entire bottom of pan. Sprinkle graham cracker crumbs over butter and spread into an even layer. Press down gently with fingertips. Pour sweetened condensed milk evenly over graham cracker crumbs. Continue with the remaining ingredients: cinnamon chips, white chips, pecans, and cranberries, sprinkling each in an even layer. Press down gently with fingertips over entire pan.

Bake for 25-30 minutes until bubbly and slightly golden on top. Let cool completely before cutting.

Oatmeal Cinnamon Chips Cookies

This recipe is on the back of the Hershey's Cinnamon Chips bag.  It is my wife's favorite cookie.  She wont let me buy cinnamon chips because when I make these cookies she can't quit eating them.  Check out
http://www.hersheys.com/recipes/ for more great recipes.

Ingredients:

1 cup (2 sticks) butter or margarine, softened
1 cup packed light brown sugar
1/3 cup granulated sugar
2 eggs
1-1/2 teaspoons vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
2-1/2 cups quick-cooking oats
1-2/3 cups (10-oz. pkg.) HERSHEY'S Cinnamon Chips
3/4 cup raisins

Directions:

1. Heat oven to 350°F.

2. Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons unto ungreased cookie sheet.

3. Bake 10 to 12 minutes on until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack. About 4 dozen.

Lion House Rice Pudding

Guess where this one is from.

Ingredients

1 5 1/3 oz can evaporated milk
2 c whole milk
1/2 c sugar
1 tbsp corn starch
1/4 tsp salt
2 c cooked white rice
1/2 c raisins
2 eggs, beaten
1/4 tsp nutmeg
1/4 tsp cinnamon
1 tsp vanilla extract

Directions

Scald milks together in a medium to large saucepan.

Combine sugar, salt and cornstarch in medium mixing bowl. Add to milk mixture. Cook over medium heat, stirring constantly, until thick and smooth. Add rice and raisins and bring to boil.

Add about half the pudding mixture to the eggs, stirring while you pour. This is important so that your eggs don't curdle. Return egg mixture to saucepan and stir over medium heat until thickened.

Remove from heat. Add vanilla and spices. Serve warm or cold.