All Recipes
Microwave chocolate in a large microwave bowl on high for 2 minutes, or until chocolate is soft. Stir until completely melted. Continued…
Mix crumbs and butter and press onto bottom of 9 inch pan. Bake at 325 degrees for ~ 10 minutes. Continued…
Preheat oven to 350°. Continued…
Make fondant and set aside: Continued…
Preheat oven to 350°. Continued…
Pre-heat oven to 400°. Continued…
Mix all together in crockpot, cover and cook on low for 7-9 hours. Serve on rice or noodles. Enjoy! Continued…
The wonderful, crockpot, not only makes everything easy, it saturates the beef and makes it “melt in your mouth” tender. We also included some colorful, crunchy, veggies for a great texture. Continued…
Pre-heat oven to 325 degrees. Melt the butter. Add water chestnuts, rice, and mushrooms to pan. Sauté for about 10 minutes over medium low heat, stirring periodically. Add the can of onion soup and a can of water. Pour everything into a 2 quart casserole dish. Bake for 1 to 1 1/2 hours or until soup is absorbed and rice is tender. Stir before serving. It's a great company dish! Continued…
Preheat oven to 325°F. Spread a tablespoon of spreadable fruit in the bottom of each of six 3/4-cup ramekins, then press a mix of about six berries into the bottom of each ramekin (if necessary squash each berry a little so it doesn't protrude about the lip of the cup). Place ramekins into two 13-by-9-by-2-inch baking pans. Mix cream and 1/2 cup sugar in medium saucepan. Scrape seeds from vanilla bean, and add seeds and pod to cream mixture. Heat to medium and stir until mix is simmering; cover pan, reduce heat to low and simmer for 10 minutes. Remove from heat. Remove vanilla seedpod and discard. Continued…