Too much chocolate cake recipe

Went to my Friend Amy's baby shower last week. She is having a BOY!! my other friend Jessica made this YUMMY CAKE!!!

It is DELICIOUS!!!!

I will be making it this weekend..... I CAN'T WAIT!!!!

 
Too much chocolate cake recipe

1 package devils food cake mix
1 5.9 ounce instead chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups chocolate chips (smaller work best)

Bake for 50-55 min at 350•
Make drizzle for the top with 1 cup choc chops, 2 tablespoons butter and 1 tablespoon Karo syrup. Melt in the microwave for 30 seconds or 1 min until melted. Drizzle on top
Enjoy!

Baked Spaghetti & Hamburger Casserole

I found this recipie online via http://www.cooks.com And I made this Yummy casserole tonight for dinner with one of the MAIN Things I love and that is Spaghetti.


The credit to and for this recipie goes to the fine people @ http://www.cooks.com 



BAKED SPAGHETTI & HAMBURGER CASSEROLE:


1/2 LB. Spaghetti noodles
1 LB Ground beef
1 Med or sm onion
2 Cans of tomato soup
1 Cup of Water
1 Cup of Bread crumbs
2 TBSP. Butter


Cook spaghetti in boiling water; drain. Set aside. In large skillet, brown beef and onions; simmer for 10 minutes; drain. Add tomato soup and water and heat until smooth and bubbly; Alternate sauce and noodles by layering in a 2- quart casserole dish (I used a 13x9 pan- That works as well). Set aside. In small skillet sauté tossed bread crumbs and butter. Sprinkle evenly over casserole and bake at 325 degrees for 1 hour.

Crock Pot Soda Ribs.....

I saw this recipie on Face book. Thanks and Kudo's to my cousin Emily for sharing it.


CROCK POT SODA RIBS




 you need Coke, root beer, orange soda, Dr. pepper, and Sprite
Put your ribs in your crock pot pour the soda in in equal parts turn it on and let them cook! Approx. 4 to 6 hr.

Very simple!!!!

Crisp Cucumber Salsa

Crisp Cucumber Salsa
Yield 2-1/2 cups

2 cups finely chopped seeded peeled cucumber
1/2 cup finely chopped seeded tomato
... 1/4 cup chopped red onion
2 Tbsp minced fresh parsley
1 jalepeno pepper, seeded and chopped
4-1/2 tsp minced fresh cilantro
1 garlic clove, minced or pressed
1/4 c reduced-fat sour cream
1-1/2 tsp lemon juice
1-1/2 tsp lime juice
1/4 tsp ground cumin
1/4 tsp seasoned salt
Tortilla chips

In a small bowl, combine the first seven ingredients. In another bowl, combine the sour cream, lemon juice, lime juice, cumin and seasoned salt. Pour over cucumber mixture and toss gently to coat. Serve immediately with chips.

Salted Caramel Bars

I got this from my Pal Julie... She was in our ward when we lived in Texas... We miss our Texas and Mesquite family, ward and friends... Thanks Julie for letting me post and share this on my blog. Salted Caramel Bars Ingredients: 4 sticks (1 lb) salted butter, at room temperature 1 cup white sugar 1 ½ cups confectioners’ sugar 2 tablespoons vanilla 4 cups all-purpose flour One 14-oz. bag caramel candies, unwrapped 1/3 cup heavy whipping cream ½ teaspoon vanilla 1 tablespoon coarse sea salt Directions: 1. In a large bowl, combine butter and sugars. Using hand-held mixer on medium speed, beat together until creamy. Add vanilla and beat until combined. Sift the flour into the butter mixture and beat on low speed until a smooth soft dough forms. 2. Preheat oven to 325 degrees F. Spray a 9x13 baking dish with cooking spray. Press one half of the dough evenly into the pan to form a bottom crust. Place remaining dough in refrigerator. 3. Bake until firm and edges are pale golden brown, about 20 minutes. Let cool for 15 minutes. While the bottom crust is baking and the remaining dough is chilling, make the caramel filling. Place the caramels in a microwave-safe bowl. Add the cream and vanilla, and microwave on high for 1 minute. Remove from the microwave and stir until smooth. If caramels are not completely melted, microwave on high for 30-second intervals, stirring after each interval, until smooth. 4. Pour the caramel filling over the crust. Sprinkle the salt over top. Remove remaining dough from refrigerator and crumble it evenly over the caramel. Return the pan to the oven and bake until the filling is bubbly and the crumbled shortbread topping is firm and lightly golden, about 25-30 minutes. Let cool before cutting into squares.

New Recipies coming soon.....

Was just at the store a little while ago and I found some Fun and nice Easter recipies. I may try some of them however no matter what I will post them here. Stay tuned!!! also Stay tuned for my new recipie blog (I will have in addition to this one). Thanks!!!

Strawberries and Cream Dessert Squares

Voted Best Red Carpet Dessert of 2008! Looking for that new dessert to wow a crowd? It's the one that you'll make over and over, and everyone asks for the recipe? Try this one, made easier with a cookie mix.
Prep Time: 30 min
Total Time: 2 hours 30 min
Makes: 20 servings

Crust
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1 egg
Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired



1. Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch pan with cooking spray. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
3. In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
High Altitude (3500-6500 ft): No change.


Recipie compliments and courtesy of Betty Crocker. I do not own the recipie and or image.

This blog and my new recipie/ recipie exchange blog....

I Have this blog which i will be maintaining as well. However in addition to this blog i will be setting up and creating a "NEW RECIPIE/RECIPIE EXCHANGE BLOG!" on both blogs i will be blogging, posting the following types of posts.... *Recipies I have tried *Recipies I want to try *Recipies I have both tried and love and recommend *Recipies I get from Friends, Family, Online, recipie books here at home and even ones i check out from the library and purchase. All listed above will "TIE TOGETHER!" So please stay tuned....