Decadent Triple Layer Mud Pie

Prep: 15 min. Total: 3 hours 15 min.
3 squares Bakers Semi-Sweet Baking Chocolate, (melted)
1/4 cup canned sweetened condensed milk
1 shortbread Pie Crust (6oz.)
2 cups cold milk
2 pkg. (4 serving size each) JELL-O Chocolate flavor Instant Pudding and Pie Filling
1 tub (8oz.) Cool Whip Whipped Topping, thawed, divided.

Mix Chocolate and condensed milk until well blended. Pour into crust.
Pour milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. (Mixture will be thick) Spoon 1 1/2 cups of the pudding over crust. Add half of the whipped topping to remaining pudding; stir with wire whisk until well blended. Spread over pudding layer in crust; top with remaining whipped topping.
Refrigerate 3 hours. Store in refrigerator.
Makes 10 servings.

Simple Potato Soup

Sorry this is not a dessert, but it is so good and perfect for a cold winter's day.


4 Cans of Campbells Cream of Potato Soup
3 Cans of water
1/2 package of frozen potato cubes
1 Can of drained corn
Ham (to taste). I just cube as much ham as I think looks good.

Throw everything into the crockpot. Cook and serve with hot rolls

Cool Caramel

Oooohhh, I love this dessert!!!  I want to go home a make it tonight, but I don't have any ice cream....bummer!!  Maybe I'll make it for Thanksgiving dinner!

Caramel
4T. Butter
3/4 C. Light Karo Syrup
1 1/2 Light Brown Sugar
3/4 C. Evaporated Milk

Cook these ingredients until soft ball stage (230 degrees - 240 degrees).  Remove from stove and stir in evaporated milk. 

Granola Topping
1/2 C. Brown Sugar
2 C. Flour
1/2 C. Old-Fashioned Oats
1/2 tsp. Salt
1 C. chopped pecans (optional)
2 Sticks Butter (melted)

1/2 Gal. Vanilla Ice Cream (box)

Mix all granola topping ingredients together.  Place foil on cookie sheet.  Bake at 400 degrees for 10-15 minutes or until golden brown.  Remove from oven and separate with fork while still warm.  Divide in half.  Sprinkle 1/2 of granola crumbs on bottom of 9 x 13-inch baking pan and drizzle with some caramel.  Cut ice cream in 6, 1-inch slices and layer in baking dish.  Sprinkle with granola crumbs and drizzle caramel on very top.  Put toothpicks in top of ice cream and cover with waxed paper and then foil.  Freeze.  A great dish to make the day before needed.

Try this and tell me what you think!!

REVISED*****Nacho Potato Soup***** REVISED

I made this a couple of times last week, once for me and Jed and another time for a family who was moving.  Jed absolutely loved it.   For me, it was just o.k.  The family loved it though!!  If you decide to make it, I would do this:

Use just 1 small box of Au Gratin potatoes
Maybe just put 1 cup of velveeta in the soup........but that's up to you. 
Make sure that once you put the milk and velveeta in it, you turn the heat WAAAAAYYY down.  I didn't and I scalded the milk.....and it just so happened to be the soup I was taking to the family, bummer!!
ENJOY!!

Ingredients
1 (10.5 oz.) Pack of Au Gratin instant potato mix
1 (11 oz.) can of whole kernel corn, drained
1 (10 oz.) can diced tomatoes with green chiles, undrained, mild
2 Cups water
2 Cups Milk
2 Cups cubed velveeta cheese
Directions
In a 3-quart saucepan, combine contents of potato package, corn, tomatoes and water; mix well. Bring to a boil. Reduce heat; cover and simmer 15-18 min. or until potatoes are tender. Add milk and cheese; cook and stir until the cheese is melted. Garnish with tortilla chips.

Italian Bread Bowls for your SOUP

•2 (.25 ounce) packages active dry yeast
•2 1/2 cups warm water (110 degrees F)
•2 tsp. salt
•2 Tbsp. oil
•7 cups flour

•1 tablespoon cornmeal
•1 egg white
•1 tablespoon water

1.In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2.Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.

3.When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a cloth and let rise in a warm place until doubled in volume, about 40 minutes.

4.Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on a lightly greased baking sheeting sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.

5.Preheat oven 400 degrees F. In a small bowl, beat together egg white and 1 tablespoon water, lightly brush the loaves with half of this egg wash.

6.Bake in preheated over for 10-12 minutes. Brush with remaining egg mixture, and bake 10-12 minutes longer until golden brown. Cool on wire racks.

7.To make bowls: Cut a 1/2 inch think slice from top of each loaf; scoop out centers, leaving 3/4 inch thick shells. Fill bread bowls with hot soup and serve immediately.

Nacho Potato Soup

I am making this for dinner tonight.......I'll let you know how it turns out!!

Ingredients
1 (10.5 oz.) Pack of Au Gratin instant potato mix
1 (11 oz.) can of whole kernel corn, drained
1 (10 oz.) can diced tomatoes with green chiles, undrained, mild
2 Cups water
2 Cups Milk
2 Cups cubed velveeta cheese

Directions
In a 3-quart saucepan, combine contents of potato package, corn, tomatoes and water; mix well.  Bring to a boil.  Reduce heat; cover and simmer 15-18 min. or until potatoes are tender.  Add milk and cheese;  cook and stir until the cheese is melted.  Garnish with tortilla chips.

Zesty Italian Chicken over rice

1 Bottle of zesty Italian salad dressing
1 pkg of cream cheese
1 can of cream of mushroom soup
1 can of water
4 chicken breasts

Dump everything in crockpot, let cook all day, shread chicken, stir it all together and serve over rice.

***** You can substitue the bottle of Italian salad dressing with 1 packet of Italian seasoning.


Quick, Easy Fast, & Yummy just how we like it!!!

Scalloped Potatoes

12 med. potatoes
1/4 c. chopped onion
1 c. sour cream
1 can cream of chicken soup
1 c. shredded cheddar cheese
1/2 c. butter
1 tsp. salt
1/2 tsp. pepper

Peel and chop or slice potatoes. Cook in water to cover for 3 minutes; drain. Add remaining ingredients; mix well. Spoon into crock pot. Cook on high 3 hours. 10 servings.

**I actually haven't tried this, but Tandy and I were looking for a Scalloped Potatoes recipe and I think this one sounds easy enough, worth a try!

Serve with ham or any kind of meat and vegetable and you are good to go.

Creamy Crockpot Chicken and Broccoli Over Rice

3-4 boneless chicken breasts
1 14 oz. can cream of chicken soup
1 14 0z. can cheddar soup
1 14 oz. can chicken broth
1/2 teaspoon salt
1/4 teaspoon Cajun seasoning
1/4 teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, lightly steamed
(microwave 3-4 min.)
1 cup shredded cheddar cheese

Directions:
1. Place soups, chicken broth, salt, Cajun and garlic seasoning into a crock pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover with lid and cook on low for 6 hours or on high for 3 hours.
2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
3. Serve over steamed rice and sprinkle cheese.
YUMMO!

Green Chile Chicken

Ingredients
4-6 Boneless Skinless Chicken Breasts
1 big can of Green Enchilada Sauce (mild or spicy, which ever you prefer)
Rice
Cheese
Salt
Tortillas (corn tortillas cooked in oil, or flour)

Directions
Place the chicken and green enchilada sauce in your cock-pot.  Set it on low and let it cook all day. (I usually put it in first thing in the morning and then have it that night for dinner.)  Once the chicken is cooked, shred it and continue to let it simmer in the sauce.  Add salt to taste. 

You can eat this a few different ways.  We usually just fry up some corn tortilla shells and eat them as tacos. Just use all the toppings you would use on tacos. Great topped with cheese
Other ideas are:
Burritos with the rice and green chile chicken in it
Green chile chicken over rice

A great side for this is white rice will a little of the green enchildada sauce drizzled on the top.
Chips and salsa are yuumo with it too!!
 Enjoy!

Let's Get Cookin'

I am always looking for new recipes and I thought this would be such a fun way to share our recipes with each other.  Here's how it will work......
--Each of us will be an author to this blog, meaning each of us will be able to post recipes on here.
--Every Sunday I will either email the recipe category of the week or just post it on the blog.  For example:  5 ingredients or less,  Cookie recipes, Crock Pot recipes.....etc.
--You can make as many posts through the week on that weeks recipe category.  You have to do at least 1 recipe post each week

Sounds easy and fun enough, right?  I think it will be a blast and who couldn't use more ideas for dinner or just new recipes?!?

Leave a comment if you are in!!!