21 March 2008


When we lived in ND one of the local resturants mae a pie by this name. ABSOLUTELY DIVINE. This is not the same pie, but I am going to have to play with it and see if I can come close with a few alterations!! If It does, I will repost my altered version!!


1/2 cup butter or margarine

3/4 cup sugar

1 1/2 square unsweetened chocolate

2 eggs

1 tsp. vanilla

Melt and cool unsweetened chocolate. Cream butter, add sugar and cream well. Stir in cooled chocolate and vanilla. Beat until creamy. Beat eggs into mixture one at a time. Continue beating until mixture is smooth and all trace of sugar has disappeared. Spoon mixture into baked and cooled 9-inch pie crust. Chill while making second layer.


1 (3 1/2 oz) pkg. instant vanilla pudding

1 cup milk

1 cup Half and Half

1/4 tsp. rum flavoring


Cool Whip

Mini chocolate chips

Prepare pudding mix with milk and Half and Half. Add rum flavoring. Spoon on top of chocolate layer. Before serving, garnish with Cool Whip and mini chocolate chips. Yields 8 servings

Texas Eggrolls

I am an addict. I love the Texas eggrolls from The Roadhouse. My hubby went there for lunch today WITHOUT me. He was supposed to bring me an order of these on his way back to work, but here I am 2 hours after he was supposed to go to lunch and no eggrolls. I think he musta forgotten. In thinking about it though, I really like being able to control what is in my food. Or at least knowing what is in it. So I looked up the recipie for these and found a copycat recipie!! YUMMY!

1(8ounce) cream cheese, softened
12 jalapenos, chopped
1 lb egg roll wraps or wonton skins
oil(for frying)
water, small amount, mixed with
1 tablespoon flour

I tried the recipie this way and it was just too spicy for me. I found that about 2 jalapenos per block of cream cheese is perfect for me. It is still spicy but I don't end up with heartburn after 1 eggroll. And it makes about 20 eggrolls per batch depending on how much you put in your wrapper. I was putting one spoonful.

1 Mix jalapenos with cream cheese.
2 Place small amount on wrapper, roll up eggroll style and seal the tip with a drop of the water-flour mixture.
3 Continue until mixture is all gone.
4 Place in refrigerator for 2 hours.
5 Heat oil to 350-375 and cook about 4 to 5 minutes or until golden brown.
6 Cool 5 minutes. Filling will be hot.
7 Serve with jalapeno jelly.

Jalapeno Pepper Jelly
3 green bell peppers, minced
8 ounces diced canned jalapeno peppers
1 1/2 cups distilled white vinegar
6 1/2 cups white sugar
1/2 teaspoon cayenne pepper
6 ounces liquid pectin
5 drops green food coloring

8 Jalapeno Jelly:.
9 In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat.
10 Stir frequently until mixture begins to boil.
11 Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring.
12 Skim off foam, and remove from heat.
13 Ladle into sterilized jars.
14 Seal, and process in a boiling-water canner for 5 minutes.

Chocolate lava cake

one of my most favorite decadent desserts is chocolate lava cake on a scoop of cheesecake filling. Drizzle some rasberry sauce over the top and the whole thing is absolutely DIVINE in my opinion. But I HATE having to by my cake mixes. So I came up with my own lava cake recipie. It is a little bit yogurt cake, a little bit fudge. YUM I save it for special occasions like anniversaies, birthdays or holiday desserts.

Start by heating your oven to 350 and greasing a set of muffin tins. It really depends on what size of "cake" you want, but I don't recommend using the mini muffin tins because they just don't have the same oozy effect when you cut into the cake. And that is what lava cake is all about!

For your "lava" mix
1 cup of chocolate chips
1 stick of butter
1 can of sweetened and condensed milk

Melt butter and chocolate chips in a small saucepan then remove from heat. Add the sweetened and condensed milk. If you like fudge. This is a great easy fudge recipie when you delete the stick of butter and add your favorite bits to i like crushed peppermint or crushed oreos or even marshmallos and nuts.

For your cake
2/3 cup vegetable oil
2/3 cup whole milk unsweetened yogurt
1 1/4 light brown sugar
3 eggs, beaten
3/4 cup whole wheat self rising flour
1 cup self rising flour, sifted
2 TB unsweetened flour
1 tsp baking soda
1 3/4 oz dark chocolate, melted

Mix oil, yogurt, sugar, beaten eggs until combined. Then sift in both flours, cocoa powder and baking soda, and beat in bowl until thoroughly combined. Then beat in melted dark chocolate. Pour the mixture into your cupcake tins. Spoon in about 1 TB of fudge mixture into the center of each cupcake tin. Don't worry about it being in the actual middle of the cupcake. The batter will bake up around the fudge.

Bake cupcakes for approximately 15-20 minutes. Let them cool 1 minute before removing from the tins.

Rasberry sauce
10 oz frozen rasberries (thawed)
1/4 cup sugar
2 TB cornstarch
1/2 c water (Approximately)

Mix sugar and cornstarch in a sauce pan. Add berries (with all the juice) and water and bring to a boil. Remove from heat and allow to cool and thicken.

No bake cheesecake
Whip together
2 8 oz cream cheese packages
1 can sweetened and condensed milk
1/2 cup sour cream
2 tsp lemon juice

Put it all together. On a plate place one scoop of the cheesecake. Top with a laca cupcake and drizzle with the rasberry sauce.

And one more from Leighs blog

Easy Chicken Pot Pie
1 can cream of celery soup (cream of chicken or cream of mushroom)
1 can Veg-all vegetables (or frozen mixed vegetables)
1 can french fried onions
1 pie crust
chicken (left overs)
seasoning - I use Greek Seasoning, but you can season with salt, pepper and some garlic.

You can use store brand for all the items. Depending on the size of your pie plate, its depth, and how many veggies you put in, you can make 2 pies. I prefer to make my own pie crust. It's easy and it's certainly cheaper than buying, but you can buy the store brand pie crust to save money. Also, if you roast a chicken and have left overs, pick the chicken off the bone for this recipe. Or if you buy the Walmart frozen skinless chicken breasts, I use 2. I do not cook them first.

Okay, back to the recipe. Preheat your oven to 350 deg. Put your pie crust in the bottom of your pie pan. Prick with a fork to give it some air and keep it from swelling. Cook for about 10 minutes or so. Dump your cream of celery soup and the Veg-all vegetables in a bowl and mix well. Cut up your chicken to 1" pieces and put in the soup mixture. Put all this in the pie pan over the pre-baked shell. Put in oven for 30 minutes. Top pie with fried onions and cook another 5-10 minutes.
Voila. Easy. Cheap. And tasty!

Another bloggers recipies

This one is from my friend Leighs blog. http://myscrapbookworld.blogspot.com/

Easy Chinese Fried Rice
Chicken left overs or two cut up chicken breasts (in 1" pieces)
2 C. brown rice
2 eggs
soy sauce
sesame oil

You do not have to use sesame oil. You can just use regular canola.

Cut up onion and chicken. Cook your rice according to package directions. Five minutes before rice is done, add peas. Put onion and chicken in pan with 2T sesame oil or canola oil. Cook until chicken is done and onions are clear. Crack egg and cook one egg at a time in same pan, scrambling until both eggs are cooked thoroughly. Drain rice and add to pan. Mix. Remove from stove
Serve with soy sauce.
You can add more rice or less rice, more chicken or less chicken depending upon your preference. This is a very flexible recipe. But it is cheap, except for the sesame oil part, but I gave you a substitution. Brown rice is nutritious and gives this a great flavor, but if your family won't eat it, buy the white rice.

Was surfing blogs

And found this yummmmmmmmmy desset!!
Here is the blog I found it on. http://kjsstamppad.blogspot.com/

Chocolate Trifle

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

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.

Heath Toffee Pieces make a nice addition. I like to add these to the layers and sprinkle some on top. I've made this with real whipped cream, too, and it is even better!