| Main > Everything Else |
| Favorite recipies? |
| << < (41/53) > >> |
| saint:
Time for holiday goodies! Post some of your favorite desserts please! Someone at work threw this together. So simple, but dayum yummy! He made the oreo variant. MMmmmmmmmm. EASY CHOCOLATE TRIFLE Prep Time: 50 minutes Total Time: 50 minutes Makes: 18 servings, 2/3 cup each Ingredients: 1. 1 package (2-larger size) chocolate cake mix or one large or two smaller chocolate fudge cakes. 2. 1 quart (4 cups) cold milk, whole or fat-free 3. 2 packages (4-serving size each) JELL-O Chocolate Flavor Instant Pudding & Pie Filling (may be sugar-free) 4. 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed (may be sugar-free) 5. 4 packages (1.4 oz. each) chocolate-covered English Toffee bars, crushed (may be purchased pre-crushed) or crushed Heath bars. Also, I have used crushed Oreo Cookies instead of the toffee or Heath Bars. Preparation: 1. Prepare cake batter and bake in 13x9-inch baking pan as directed on package. Cool completely on wire rack. Cut into ½-inch cubes. 2. Add milk to dry pudding mix in medium bowl. Beat with wire whisk 2 minutes or until well blended. 3. Layer half each of the cake cubes, pudding, whipped topping and crushed chocolate bars in large glass trifle bowl. Repeat all layers. Serve immediately or cover and refrigerate until ready to serve. Layers from bottom up: ½ of cake 1/3 crushed Oreos if used 1/3 crushed chocolate bars if used ½ of pudding mix ½ of whipped topping ½ of cake 1/3 crushed Oreos if used 1/3 crushed chocolate bars if used ½ of pudding mix ½ of whipped topping 1/3 crushed Oreos if used 1/3 crushed chocolate bars if used |
| DrewKaree:
Saint, can you post that in the p90x thread? >:D :burgerking: |
| DrewKaree:
It's cold out. Soup time. Good in my tummy. Two-fer, and easy to make (almost like making a dump cake) Taco Soup 2 cans of: kidney beans, corn & pinto beans 1 can of Rotel tomatoes 1 can tomatoes & chilies mix 1 packet of taco seasoning mix 1 packet of Hidden Valley Ranch dressing mix 1 lb of ground meat (turkey/beef/pork/whatever) Shredded cheese & sour cream Brown your meat, drain the fat, and put it in your slow cooker. Dump the ranch dressing mix on top of the meat. Dump the taco seasoning mix on top of that. Drain and rinse the beans, and dump on top, and finally, dump the entire cans of tomatoes/chilies on top. Cover and cook on low for 8-10 hours. IMO, like lasagna, it tastes even better the next day! Salsa Chicken & Black Bean Soup 1 pound of chicken 1 cup of dried black beans (or 2 cans, drained and rinsed 4 cups of chicken broth 1 cup of sliced mushrooms 1 cup of frozen corn 16 oz of salsa 1 1/2 tsp of cumin 1/2 cup sour cream (to stir in at the end) Excellent options include shredded cheese, avocado slices, and/or cilantro If you know you are going to make this, the night before, soak the black beans overnight in enough water to cover and another 2 inches above that. In the morning, drain the water and rinse the beans. I found this to taste better when I used dry beans (and cheaper), but the canned beans are sometimes just easier to deal with. Whatever type you choose, drain and rinse the beans and add to your slow cooker. Put in the chicken, and add the broth, salsa, corn and mushrooms, and add the cumin. Stir, but try to avoid disturbing the beans (let them stay at the bottom of the pot, closest to the heating element). Cover and cook on high until the beans are softened. The site I grabbed this from said it took her 9 hours (on high). Canned beans seemed to take me about 6-ish hours. Stir in the 1/2 cup of sour cream before serving (don't put it in at the start, it'll curdle/gunk up and generally screw up the whole works), and garnish with shredded cheese and avocado slices. |
| daywane:
YUM YUM its winter... bring on the soups! |
| Todd H:
Here's a recipe I came up with a few years ago. Back then I was a vegetarian, so I used soy crumbles instead of meat. Now I use ground turkey but you can easily use ground beef. Ingredients: 1 can (15 ounce size) Italian style diced tomatoes 1 can (15 ounce size) diced carrots 1 can (15 ounce size) sweet peas 1 can (15 ounce size) cream corn 1 cup ketchup 1 cup diced sweet onion 4-5 cloves of minced fresh garlic (I usually use a lot more but some people don't like a lot of garlic) 1 pound turkey, ground beef, or soy crumbles 1 teaspoon sugar extra virgin olive oil First, start by browning ground turkey or beef then drain. If using soy crumbles, skip this step. Next, heat a couple of teaspoons of olive oil in a pan over medium heat and add onion and garlic. Saute until soft and translucent. Do not allow garlic to brown as it will become bitter. In a large soup pot, combine canned veggies (do not drain), cup of ketchup, ground turkey or beef or soy crumbles, sugar, and sauted onion and garlic. Let simmer for at least an hour. Soup may start to become thick so add water or vegetable stock as needed. Serve with a drizzle of extra virgin olive over soup. You can also add other veggies as well, so don't be afraid to experiment. I have sometimes added diced cooked potatoes. |
| Navigation |
| Message Index |
| Next page |
| Previous page |