1 box cake mix, any kind
1 egg
1/3 c water
1/4 c oil
1 c chocolate, peanut butter, butterscotch, etc chips.
Combine first four ingredients and mix with a wooden spoon. Stir in chocolate chips. Spread evenly on greased pizza pan. Bake at 350 for twenty minutes. Do not overbake.
Dressing
1/2 c mayonnaise
1/4 c sugar
1 Tbsp apple cider vinegar
Salad
1/2 c raisins
1/2 lb bacon, fried and crumbled
1 1/2 c sunflower seeds
1 bunch broccoli, chopped
1/2 c minced onion
Mix all dressing ingredients. Refrigerate, and let stand overnight. Right before serving, toss with remaining ingredients.
Notes: This is very unusual and good.
1 can mexicali, drained
1 can rotel, drained
1 c mayonnaise
8 oz sour cream
2 c cheddar cheese, shredded
Mix and chill. Great dip for Fritos, veggies, etc.
Posted in Appetizers and Dips, Cookbook V2, Courtney and Brian
Tagged cheese, corn, dip, sour cream, tomatoes
2 packages semisweet chocolate chips
8 oz cream cheese, softened
3 T instant coffee
2 t water
1 pound dark chocolate coating
In a microwave-safe bowl or double boiler, melt the chocolate chips. Add cream cheese, coffee, and water. Mix well. Chill until firm enough to shape into 1” balls and place on waxed paper-lined cookie sheets. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave-safe bowl or double boiler. (Adding a few small chunks of wax gives the truffles an extra shiny appearance.) Dip balls and place on waxed paper to harden.
Notes: Truffles can be frozen for several months before dipping in chocolate. Thaw in fridge before dipping.
1 package crescent roll dough
8 oz cream cheese, softened
Dry ranch dressing mix
Chopped veggies
Spread dough on sheet, pressing seams closed. Bake approximately five minutes at 375, until light brown. Mix cream cheese with a little milk to soften it. Add ranch dressing mix and spread on the warm dough. Sprinkle with chopped veggies of your choice. Cut and serve.
Posted in Appetizers and Dips, Cookbook V2, Courtney and Brian, Entrees
Tagged cheese, vegetables