Death By Chocolate With A Twist
Ingredients:
1 box of chocolate brownies or chocolate cake mix
2-3 regular size boxes of instant chocolate pudding or chocolate mousse
1-2 tubs of Cool Whip
6 Large Skor or Heath candy bars broken up
1 Graham Cracker Crust pie shell broken up
Directions:
Make chocolate brownies or chocolate cake per box instructions. Let cool.
While cooling, make chocolate pudding (or chocolate mousse to be fancy) and place in the frig to chill.
In a 9 x 13 pan (or glass trifle to be fancy) layer in this order:
Tear into medium pieces the brownies or cake
Crumble the graham cracker crust pie shell
Spread the pudding or mousse all around
Cover the entire pan in cool whip
Sprinkle Skor or Heath candy bars on top
You can choose to stop here or you can repeat! If using a deep pan or if you repeat the layers, you may need more pudding or mousse and more cool whip.
Variation: In a graham cracker crust pie shell layer pudding and cool whip and top with Skor or Heath candy bars.
** My family likes it best with the brownies. We use Skor candy bars in with the layers and sprinkle Heath candy pieces on top of the last layer of cool whip. **
Simple Taco Salad
Ingredients:
1 chicken (boiled, baked, or rotisserie-style)
Chicken broth (from can or cubes)
Taco seasoning mix packet 2-4 spoonfuls
Salsa (my preference - mild) 3 big spoonfuls
4 large taco shell bowls - heated
Refried beans about 1/2 cup for each shell (or substitute rice or cheesy rice)
Salt & Pepper (optional)
Shredded lettuce - 2 pkgs. about 6-8 cups
Avocado, large - sliced
Shredded cheese (my preference - cheddar or mexican mixture - your choice)
Tomatoes (my preference - cherry tomatoes) chopped, 1-2 cups
Directions:
Buy a cooked rotisserie-style chicken or two from the deli section at the grocery store or boil chicken on the stove. Place the taco shell bowls in the oven to heat per directions. Combine the chicken meat, broth, and taco seasoning. Mix well. While this marinades for a few minutes, cook the refried beans per the canned instructions. Once everything has
finished cooking, reheating, and marinading, you are ready for assembly.
In each taco shell bowl, layer with about 1/2 cup of refried beans (or rice substitute), about 1 cup of the seasoned chicken, cheese, salsa, shredded lettuce (may opt for no lettuce if have with rice and no beans), avocado slices, tomatoes, and salt and pepper to taste.
This simple taco salad will feed a family of four, unless you use more chicken and other ingredients as well. If so, this would probably feed 4-8.
**I prefer to mix the ingredients together and to have it with cheesy rice instead of beans and no lettuce. **
Layer Dip Fit For A Meal
Ingredients:
Tomatoes, finely chopped
Shredded Lettuce
Shredded Cheese (mexican cheese blend or your choice)
Hamburger Meat with Taco Seasoning
Guacamole Dip (Dean's brand or substitute with guacamole or any guacamole dip)
Sour Cream
Refried Beans
Green Onions
Salsa jar (El Fenix brand or your choice)
Directions:
Place the hamburger meat in a skillet and brown until done. Mix in the taco seasoning packet according to the directions. Drain. Now layer with the remaining ingredients preferably in this order:
refried beans
salsa
hamburger meat with taco seasoning
shredded cheese
sour cream
shredded lettuce
tomatoes, chopped
guacamole dip
green onions
Repeat (if you desire) - ending with sprinkles of lettuce, tomatoes, cheese, and green onions on very top.
Spinach Queso Dip
Ingredients:
1 Large Box of Velveeta Cheese
4-6 Slices of Bacon
1 Large frozen box of Spinach
1 8 oz. Cream Cheese
2 cans Rotel
Directions:
In a large crockpot, combine the Velveeta cheese and Rotel. Place on high for 5-10 minutes. While these begin to cook, place bacon in skillet to cook. Drain. Crumble. Now place the bacon, cream cheese, and spinach into the crockpot. Stir occasionally and reduce heat to low.
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Easy Chicken Casserole
Ingredients:
4-6 Chicken Breasts
1 Large Bag of Corn Chips
1 Family Size Can of Cream of Mushroom Soup
1 Container of Sour Cream
1 Can Enchilada Sauce (not tomato based one)
1 Can Green Chiles
1 1/2 Bags of Shredded Sharp Cheddar Cheese
Salt
Pepper
Directions:
Boil chicken breasts in a large pan. Sprinkle in salt and pepper to taste. Cool. Tear into pieces.
In a mixing bowl, combine the soup and sour cream. Mix. Sprinkle in about half of the green chiles and lightly fold into the mix.
Begin the layering process in a large casserole glass dish once you've greased the bottom with butter or cooking spray.
Spread a thin layer of the soup mixture on top of the greased layer.
Place a layer of corn chips on now.
Sprinkle chicken into the dish and then pour half of the enchilada sauce over the chicken.
Then the soup mixture on top of this. Now sprinkle the other half of the green chiles.
Then the cheese on top of this.
Options:
My family likes a crunchy top layer so I also put more corn chips in before the final cheese goes on. (Cheese is still the top layer but now has the corn chips beneath it creating a crispy top when the cheese melts directly onto the chips)
