Ladies come one come all to the recipe challenge I am offering here. If you come up with a dish you would like or an ingredient like say crab or turkey or squash, whatever I will create a special recipe just for you using the ingredient or ingredients you want. Or a desert. I feel confident but maybe one or more of you can stump me, want to try???

How about a sinfully delicious CHOCOLATE (sugar free) dessert. I'd love to make one for my husband and daughter.

Ask and you shall receive Dotsie....

Choclate Cherry Cups

1/3 cup all purpose flour
1/3 cup sugar or (SF sugar twin)
1/4 cup ground baking chocolate
1/4 cup cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
6 ounces non-fat vanilla yogurt
3 egg whites
1/2 tsp. almond extract
non-stick cooking spray
36 thawed, drained pitted sour cherries, frozen without sugar.

1.) Place flour, sugar, ground chocolate, cocoa powder, baking powder and salt in a medium bowl. Whisk until combined. Preheat oven to 350*F.

2.) In bowl a with an electric mixer, beat egg whites on high speed until soft peaks form. Add yogurt to dry mixture. Stir well, scraping sides of the bowl. Fold in beaten egg white with almond extract.

3.) Line a 12 count muffin pan with oil cups, and fill each cup 2/3 full. Place 3 cherries into each cup, pressing lightly into batter.

4.) Bake 20 to 25 minutes, until tops are puffy and edges are set. Centers will be moist....

Cal., 63., Fat 2g., carbs 12g.

I'm still waiting (patiently ...but with foot stomping) for the cheesey Grapes recipe that I missed out on.

Hiya

I absolutely LOVE bananas but I am bored with smoothies and banoffi. If you could come up with something nice, I would be grateful!

Clairey x

Here ya go...FIGS.

Claire I also love bananas and here are a few favorites you might like:

BANANA GINGER MUFFINS
Makes 1 dozen

2 cups all purpose flour (use some wheat if desired)
2 tsp. baking soda
1 tsp cinnamon
1 egg
1 egg white
1/4 cup unsweetened apple sauce
2 tbsp. canola oil
2 tbsp. brown sugar
2 bananas mashed (well)
2 tsp. finely grates fresh ginger (or 1 tsp.
ground).....

1.) Preheat oven to 350*F. Combine the flour, baking powder and cinnamon in a medium bowl. In a large bowl, combine the remaining ingredients.

2.) Slowly add the dry ingredients to the egg mixture. Mix well but gently. Do not overbeat.

3.) Pour the batter into 12 sprayed non-stick muffin cups. Bake he muffins for 20-25 minutes until center insertion (use fork)comes out clean and the muffins are lightly brown. Remove the muffins from the oven and cool 10 minutes in the pan. Remove from the pan and cool them completely.

BANANA UPSIDE DOWN CAKE

3 Medium bananas
2 cups granulated sugar
4 tbps (1/2 stick) butter
1 1/2 cups all purpose flour
2 tsp. baking powder
1/2 tsp. salt
1/2 cup clarified butter
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract...

1.) Preheat oven 325*F. Halve banabas lengthwise, then crosswise.

2.) In a saucepan, combine 1 cup sugar with 2 tbsp. water. Melt over high heat, swirling pan until sugar carmalizes. When caramel is amber, add 4 tbsp. butter and stir. Pour mixture immediately into 8x8 inch square nonstick baking pan. Arrange bananas in thecaramel, cut side down.

3.) Sift the flour, baking powder and salt; set aside. In electric mixer fitted with whisk, combine 1 cup sugar and clarified butter. Set speed to LOW and add the eggs, one at a time, stopping mixer and scrtaping sides to blend evenly. Add buttermilk and vanilla. Gradually add flour mixture tobatter, in thirds. Scrape sides of bowl, and pour batter over bananas in cake pan.Bake until cake pulls away from the sides of pan, about 50 minutes. Remove from oven and let cool 5 minutes before inverting onto cake plate. Serve warm or at room temp.....

Heres an easier one and is sooo good too!!!

LIGHT BANANA CREAM PIE

1 pkg. (1.9 ounces sugar free vanilla instant pudding/pie filling. See what I mean by
easy...
2 3/4 cups low fat milk
4 ripe, medium Bananas, sliced thin.
1 (9 inch) ready made graham cracker pie crust.
1 firm banana
Light frozen non-dairy whipped topping, thawed.

1.)Prepare pudding as directed, using 23/4 cups low fat milk. Stir in the 4sliced ripe bananas.
2.)Spoon banana mixture into pie crust. Place plastic wrap over pie, lightly pressing plastic to completely cover filling. Chill 1 hour hour or until filling is set. Remove plastic wrap.
3.)Cut firm banana into 1/2 inch slices. Garnish pie with whipped topping and banana slices....
Makes 4 servings.

Dianne, Figs huh! Challenge but think I have one for you....

WALNUTTY FIG MUFFINS

1 1/2 cups all purpose flour
1/2 cups oat bran
1 cup dried figs
1/4 cup sugar
2 1/2 tsp. baking powder
1/2 cup walnuts pieces
1 cup fresh orange juice
1 large egg
1/4 cup unsweetened applesauce
1 tsp. vanilla extract or almond extract (optional)

1.)Preheat oven to 375*F. Lightly spray a 12 cup muffin tin with vegetable spray or use paper muffin cups.

2.) Stir together the flour, oat bran, figs, sugar, baking powder and nuts in a large bowl. Make a well in the center.

3.) Whisk together the remaining ingredients in a medium bowl. Pour into the in the flour mixture, stirring just enough to moisten the flour. Do not over mix the batter should be lumpy. Fill the muffin cups about half full.

4.) Bake for 14 to 15 minutes, or until a toothpick inserted in the center of the muffin comes out clean. Remove the muffins from the pan and let cool on a rack.....

NOTE:
You can also uses bits of fig instead of raisins in raisin cookies...

My mouth is watering reading all these recipes! Yum!! I might even have to cook and bake a little very soon. And you know these must be good to get ME in the mood to cook! lol!! Keep 'me coming!

Hmm...so what would I like to see a recipe for? How about...Broccoli?

Donna J, Hi, I too love Broccoli and make this dish regularily....

GARLICKY BROCCOLI with POASTED PEPPERS and OLIVES

1/4 cup sliced garlic cloves
1/4 cup ex virgin olive oil
1/2 tsp. salt
pinch of pepper
1 1/4 pounds broccoli florets, blanched and drained.
1 cup diced roasted red bell peppers
3/4 cup California Ripe Olives, whole, pitted.
3 tsps. grated Parmesan cheese...

1.)In a medium skillet, cook garlic in oil over low heat for 8 to 10 minures, until soft and slightly caramelized. Remove from heat, season with s&p and set aside to cool.

2.)Remove cooked garlic from oil with slotted spoon and set aside. Place skillet over high heat. Add broccoli to oil and cook for 3 to 4 minutes until tender. Stir in peppers, olives and garlic and cook until heated through.

3.)Transfer to serving plate and top each portion (makes 6 servings) with 1/2 tsp. grated Parmesan cheese....

NOTE:
I normally have an omelette in the mornings and one of the ingredients are tiny pieces of (frozen) broccoli..

TVC15, I didn't forget about you dear and never knew you wanted the Cheesy Grape recipe...Here it is and believe me its easy to get addicted to, just ask our Smilinize....

CHEESY PECAN GRAPES

1 Package (8 oz.) reduced fat-creeam cheese, softened.
1 package (4 oz.) crumbled Blue cheese.
36 seedless green grapes, washed and patted dry.
1 1/2 cup of well chopped Pecans.

1.) In a small bowl combine cream cheese, blue cheese and mix well. Add grapes and mix gently to coat each one.

2.) Place chopped Pecans in a shallow dish and roll the cheese coated grapes in the pecans until completely coated.

3.) Place the grapes on a platter. Cover and chill for at least 2 hours before serving...YUM!

Chatty Lady, Thanks for the recipes! I definitely will try them.
Clairey

Chatty, I'm making the light banana cream pe for the BWS planning event team meeting tomorrow night. I thought I'd add a littel chocolate drizzle to the top. What do you think?

Thank you!

Do you have a recipe for pumpkin bread pudding?

I am a chocaholic so you can drizzle chocolate on just about anything and I would be happy. Well maybe not the broccoli, he he!!

Dotsie by now you should have received the email I sent you Sunday with the recipe for:
Pumpkin Bread Pudding with that fabulous glaze. If I don't personally have a recipe or can't create one, I'll find you one. Bon-A- Petite !!

...passionfruit....??

Ok Chatty, How about a chocolatey treat with no flour!( I have celiac sprue, no wheat, oats, barley or rye)

You were warned.

KALE

Must be vegetarian.

Thanks Chatty, the grapes sound good. I've never tried anything like that. Can't wait to try them. Actually all the recipes sound good! Keep em coming!

The Surgeon General ought to put a warning label on Chatty's grapes. They're ADDICTIVE!!
I eat them instead of potato chips, instead of cookies. Haven't yet replaced chocolate, but it could happen. They're delicious! I have to use a few shortcuts in the recipe if I'm going into withdrawal, but...
YUM
smile

I got it. Thanks! It looks yummy!

Wolfbane, okee dokee, try this on on for size..

CHUNKY CHOCOLATE PUDDING

2 cups skim or non-fat milk
1 envelope(four 1/2 cup servings)of instant chocolate pudding mix.
1 1/4 ounces of mini chocolate chips
1 ounce shelled walnuts, toasted and chopped
1/4 cup thawed frozen dairy whipped topping
1 tsp. chocolate syrup......

1.)Using milk, prepare pudding according to package directions. Cover and refrigerate until soft set, about 30 minutes.

2.)Stir in chocolate chips and walnuts. Ino each of four 6-ounce dessert dishes spoon 1/4 of the pudding; top each with 1/4 tbls. whipped topping and then drizzle 1/4 tsp. chocolate syrup over whipped topping. Refrigerate until very cold and serve.....

NOTE: Cool whip comes in chocolate flavor too so I use it and the entire dessert is soooo chocolaty and scrumptous...

Dianne heres another little ditty you can use for your figs....

FIGS and MELON

1/4 cup of freshly squeezed orange juice.
2 tbls. freshly squeezed lime juice.
1 tbls. fresh finely chopped mint.
1 tsp. honey.
1 cup seeded and diced melon (cantaloupe or crenshaw)
1 large fresh fig, cut in half and sliced.
GARNISH: 2 mint sprigs.....

1.) In medium mixing bowl combine first 4 ingredients, stirring to disolve honey, add melon and fig and stir to coat. Cover and refrigerate until flavors blend, usually at least 30 minutes.

2.) To serve: into each of two 6-ounce dessert dishes spoon half of the fruit mixture and garnish each portion with a mint sprig.....

I wrote a private message to Meredith. In order to do a Vegetarian Kale recipe for her I need to know if she'll eat eggs, cheese and milk. Waiting for her reply...

Hey Chatty,
When I read that part about the "little Ditty" I thought it was going to be a song so I made it one.

quote:

---

Originally posted by chatty lady:
Dianne heres another little ditty you can use for your figs....

---

FIGS and MELON

A quarter cup of orange juice.
freshly squeezed
Put it in a cup with the lime juice
two table spoons squeezed and squeezed
add a tablespoon of chopped mint
shake it up, shake it up
til it's your friend

then add a cup of melon
to the mix
and a teaspoon of honey.
all your cares will fix

Then as the love in your heart
grows grows great big
add a little, add a little
add a great big FIG

Add a fig, Add a fig, give a fig too
it's just what you need,
what you need to do
give a fig, give a fig
Give some love too
Give a fig, give a fig
and all - your - dreams - will - come - truuuuue.

Okay so I've cracked. It happens. Send the guys in the white coats. It's just one of those days.
smile

[ November 15, 2004, 06:37 PM: Message edited by: smilinize ]

Oh my goodness, just when you think you can't laugh any harder, you see something so adorable and funny you do.. ...Smile only you could come up with the "Song of FIG." Sound of music eat your heart out, or eat a fig...so funny!!

Julie, this was a stumper until I remembered this concoction:

Passion Fruit & Kiwi in Champagne

3/4 pound of Passion fruit, thinly sliced.
1 medium kiwi fruit (about 1/4 pound) pared and sliced.
1/4 cup dry champagne
GARNISH:
2 mint sprigs
1 tbls each julienne-cut (matchstick pieces) lime and orange zest....

1.) In a bowl combine all ingredients except garnish. Cover and refrigerate until chilled well, about 30 minutes.

2.) Garnish with mint sprigs an zest before serving....This elegant dessert is completed in a mere minutes and can be refrigerated overnight to chill....

Heardfrom my friend meredith about what he eats and doesn;t, she is what I call a liberal vegan and does eats dairy and fish and even some poultry now and again....

Parmesan Pasta and KALE

2 tsp. olive oil
1/2 cup each diced red bell peppers, yellow bell peppers and onion,
1 small garlic clove, minced.
4 cups thoroughly washed and trimmed Kale, chopped.
1 1/2 cups cooked elbow or small shell macaroni (hot).
2 tsp grated Parmesan cheese.
Dash pepper & salt to taste.......

1.) In 10-inch non-stick skillet heat oil; add bell peppers, onion an garlic and cook over medium heat, stirring occasionally, until tender crisp, about 2 minutes.

2.) Add kale and stir to combine. Reduce heat to low, partially cover, and cook until tender, about 10 minutes.

3.) Add mcaroni and stir to combine. Sprinkle with cheese, S&P.....

KALE and Cheddar Rice

2 tbls chopped scallions.
3 ounces uncooked regular long grain rice.
2 tsp each margarine and all purose flour.
1/2 cup milk.
3/4 ounce sharp cheddar cheese, shredded.
1/4 cup thawed frozen chopped kale (or fresh)

1.) In 1 quart saucepan combine 1 1/4 cups water and scallions, cover and cook over high heat until mixture comes to a boil. Stir in rice.

2.) Reduce heat to low, re-cover and let simmer until rice s tender and liquid is absorbed, about 15 minutes.

3.) While rice is cooking prepare sauce. In a small non-stick saucepan melt margarine over high heat. Sprinkle flour over margarine and stir quickly to combine, cook stirring constantly about 1 minute.

4.) Stir in milk. Reduce heat to mrdium and cook sirring frequently, until mixture thickens, about 5 minutes. Stir in cheese and cook until cheese melts.

5.) Add kale to rice and stir to combine. Pour cheese mixture over kale-rice mixture and stir to combine....

You can tell I'm tired I messed up the first part of my message for Meredith before I could correct the errors I accidently sent it through BUT the recipes are correct....Bon-A-Petite.....

Chatty, sounds like a lovely desert if you were using a melon or similar...but our aussie passionfruit have a tough outer skin, and runny pulp inside (this is what we eat) and they are IMPOSSIBLE to slice....want to try again?

Just keeping you on your toes!

Hominy...what can you do with that?

JJ

Julie, I only cook or write up recipes for things I have either eaten or at least seen so not wanting to guess, I am stumped for now anyway but I will check the fine food section for delicacies from other countrys and maybe find an Austraslian Passionfruit I can fiddle with and make something out of. How do you fix yours or do you eat then like an apple?

Hominy, well in all fairness never touched the stuff but let me try some tomorrow at Mammas Southern Home Cooking restaurant and see what I can come up with, aw shucks there goes my three pound loss by Thanksgiving...

Well trust me on this one...it ain't for me either. It's for my friend Liz...she wrote me tonight and wanted to know what to do with a can of hominy...I said "throw it away." Yuck! But if you can come up with something, I'll pass it on to her. She's dying to cook this one measley little can of hominy...for the experience she said. She also called me at home and when I said hello she said, "Is this the Hominy Hotline?" What a nut. I think her butter has dripped off the biscuit...ya know?

JJ

We cut in them in half and scoop the pulp out of the shell with a spoon and eat it - or put it in fruit salad, or on top of a pavlova - passionfruit icing on cake, passionfruit icecream, etc etc (here's a link with a pic)http://www.daleysfruit.com.au/fruit%20pages/passionfruit.htm

Chatty, I made the banana cream pie and it was a big hit! Everyone loved it.

Ladies, this is the second chatty recipe I've made this week. Her recipes are easy and scrumptious. Thank you!

Well JJ, thanks to your friend and her insistance on a way to cook Hominy I am now invited to eat FREE at Mamma's Southern Home Cooking Restaurant...I went in this mornig to ask them. "what the heck is hominy?" They had a pot full of the stuff, looked like mashed potatoes to me but (sorry for this) tasted like wallpaper paste...I and she talked awhile and I said, what about adding a whole egg, some finely chopped onions and a tsp. of cinnamon,making it into a pancake patty, then frying it either in hot oil or on the grill?" Well we tried that and gave some of the customers tastes and it was a big fat success at least to the people that like hominy. I tasted it too and when they came out crispy brown (like a potaote pancake) I added syrup and it was quite tasty. So tell your friend to try that....

Julie, find a peach cobbler recipe and try using the passionate fruit in the way you would use peaches or apples. Might be good that way...

Believe it or not that was what I was going to suggest. My Mom cooked hominy a lot when I was a kid. I don't think we ever had cinnamon on it or anything sweet, but she put eggs and a little flour in it and some pepper and dseep fried it and it was pretty good.
Kind of like potato pancakes as I remember. My husband mentioned hominy a while back. I have a can in my cupboard. It's been there so long think it's an antique.
smile

And I remember my Granny making hominy too. I think it involved the dry, hard 'horse' corn and lye. Not sure what she did with it, but...
smile

are you kidding me Smiles? What do you think her house was made of?

JJ

Huh?
My granny's house was made of huge hand hewn logs. It had been a big Indian fort in the Civil War. True. I swear.
Back to recipes, she had a lot of land and raised all kinds of food. Never wasted a morsel. Had recipes for everything including a bunch of wild stuff.
I must have sunk to the bottom of the gene pool in the cooking department. I like to cook sometimes, but not much.
smile

That's what you thought. It was really made of cans of hominy...a hurricane couldn't blow it down...that stuff is thicker than mud. Sorta taste like it too.

JJ

I think you guys are eating hominy GRITS. Big difference between hominy grits and hominy. Hominy is these big kernels of corn with the hard outside part kind of soaked off or softened or something with lye I think. It's canned in a can. Hominy Grits is when they've been kind of mashed up. People eat them in Tennessee and the south. What we ate was the whole kernel of corn.
smile

Girl...trust me. I know grits. Grits are good for you. Grits taste yummy with butter & salt/pepper...Some people even put sugar on their grits.

Hominy taste like poop. ick!

JJ

Okay JJ, I have eaten grits. Tried them when I traveled through your part of the country. They tasted a lot like the paste I ate in first grade (My cousin threatened to tie my dog's tail in a knot if I didn't eat some-yuk). The butter and sugar they put on the grits to give them some flavor were pretty good though.
If not hominy what are grits made of? I've heard the term hominy grits and I thought that was what I was eating. Maybe it was a joke.
I'm no fan of hominy for sure. Unless it is deep fried of course. Anything deep fried is fine by me.
smile

Actually, I think you are right. I think GRITS are Hominy. Oh Lord...now I have to do some research today on the origin of GRITS...

And you are sooo right on the money with the grease thing. Some days you just gotta have one of those good old juicy/greasy hamburgers from the local heart attack in the waiting grill...eh?

JJ

Chatty,

Do you do homemade pasta? What I'm looking for is the recipe for Manicotti shells. I had one, but lost it.

Also, do you make your own cheesecake? (don't worry about the calories, some things should be left as God intended them to be, fattening!)
The one thing I've noticed about my new homestate is there are no bakeries (except in the food stores) And I miss my NY cheesecake.

And while you're at it, how about a tasty bundt cake! I got a new pan that looks like a wreath but need a good recipe to make in it!

Sorry for being greedy in the recipe dept., but you are so good at it!

Well now I know what the answer to the age old question, "what does poop taste like?" is...

TVC15, no problem dear...I have a cheesecake recipe and bundt cake but will have to get ahold on mom for the manicotti, she is the whiz at homemade pastas....coming soon!

Thanks Chatty!

TVC15.....My mother said, "don't be goofy girl, (me) buy the shells, I do. There a real pain to make." She did give me her own very special filling recipe however so here it is:

OLD WORLD MANICOTTI

12 large Manicotti shells.
4 cups shredded, fresh Mozzarella cheese, divided.
2 cups Ricotta cheese.
6 tbls. chopped fresh basil or 2 tbls dried basil.
1 (26 ounce)jar prepared spaghetti sauce, divided. (Or your own homemede sauce)
1/2 cup grated fresh Parmesan or Romano cheese.

1.) Preheat oven to 350*F. Spray 13x9-inch baking dish with nonstick cooking spray.
2.) Cook pasta according to package directions, careful not to overcook. Drain, rinse with cool water. let pasta dry on rack or paper towel.
3.) For filling, in medium bowl, stir together 3 cups Mozzarella with the Ricotta and fresh basil. Using a teaspoon carefully stuff pasta shells with prepared cheese mixture.
4.) Spoon 2 cups spaghetti sauce into prepared baking dish. Arrange stuffed pasta over sauce. Pour remaining spaghetti sauce over top of pasta. Sprinkle with remaining Mozarella.
5.) Bake manicotti for 15 minutes. Sprinkle with Parmesan; bake for 10 minutes more. Serve immediately....
NOTE:
I put my cheese filling into a plastic bag and cut off an end, corner and squeeze the cheese into the shells, works for me....

Thanks again Chatty they sound delicious!

Hey Chatty,
I'm making chili. For years I put in some seasoning labeled "Italian Seasoning," and it as delicious. But I used it all the last time I made chili.
I have no idea what was in it. I have a lot of individual spices, but no more "Italian Seasoning." Do you know what Italians might use to season their chili? I mean if they made chili.
Maybe if they went to Texas or something??
smile

Wolfbane, I don't know if you can eat Angel food cake or not but this is sooo good I had to post it:
CHOCOLATE DELIGHT

1 (12-ounce) package of chocolate chips.
4 egg yolks.
3 1/2 cups whipping cream, divided.
3 tbls. granulated sugar
1 cup chopped pecans
1 tsp vanilla extract
1 cup minature marshmallows
1/2 tsp salt
1 (10-ounce) angel food cake (store bought)
Chocolate curls, optional to garnish.

1.) Heat chocolate chips in a medium saucepan over low heat, stirring frequently, until melted.
2.) Whisk egg yolks with 1.2 cup whipping cream in a medium bowl until blended. Add the egg yolk mixture gradually to chocolate, whsking continually, until blended, about 1 to 2 minutes. Let stand until cool.
3.) Pour remaining whipping cream into a large bowl with marshmallows. Beat at high speed adding granulated sugar until soft peaks form.
4.) Stir pecans, vanilla extract and salt into chocolate mixture, fold in whipped cream.
5.) Tear cake into bitesize pieces. Layer half the cake and half the chocolate mixture in a tall glass bowl. Top with remaining cake and spread with remaining chocolate mixture. Chill, covered for 2 to 3 hours. Garnish with chocolate curls, if desired.....

Sorry for typo...Chocolate Delight recipe should read 1/2 cup whipped cream NOT 1.2

Now this is the easiest and tastiest recipe you can imagine and I make it alot. No oven needed because no cake!!

ICE BOX CAKE

1 big box of vanilla wafers
1 tub cool whip
1 large box of chocolate pudding, instant o.k.
1 large box of vanilla pudding, instant o.k.
4 large bananas

1.)In a 13x9 baking dish layer the bottom and sides with the vanilla wafers.
2.)Slice the bananas thin and top the wafers with 1/2 the banana slices.
3.) Mix chocolate pudding according to directions on box, then pour over the bananas and wafers.
4.) Layer top of the pudding with additional wafers and rest of banana slices.
5.) Mix the vanilla pudding according to box directions and pour over the top of entire mixture.
6.) Apply cool whip to cover the bowl and refrigerate for one hour. God it's good...
NOTE:
If your family likes coconut, add some to each of the puddings and/or crushed nuts...

Smilinize, The only Italian seasoning I ever put into chili is 'Garlic.' I use chili powder and taco seasoning in mine. But you could add some oregano, thyme an maybe alittle rosemary would be o.k. You could also add any bar-b-sauce sauce you had in the fridge. Last time I made chili I added a little terriyaki and catsup for sweetness and it was wonderful....

Thanks Chatty.
I knew I could count on you.
I skipped the sweet part. Added chili powder, oregano, rosemary and thyme along with a jar of spaghetti sauce and some salsa and jalapeno peppers.
Turned out Texas hot and terrific.
Thanks again. You're da' bomb!!
smile

[ November 17, 2004, 07:31 PM: Message edited by: smilinize ]

Thanks for the recipes Chatty! The rice one is great but I haven't had a chance to make the pasta one yet. Sounds equally wonderful though I'll save them both!

This is the last Cheesecake recipe I made....

CHOCOLATE CHEESE CAKE

1 (7 ounce pkg.) caramels.
1/4 cup evaporated milk.
3/4 cup chopped pecans divided.
1 (9-inch)chocolate crumb pie crust. (see note)
2 (3 ounce) pkg. cream cheese softened.
1/2 cup sour cream.
1 1/4 cup milk.
1 (3.9 ounce) pkg. chocolate instant pudding mix.
1/2 cup fudge topping.

Note: Create a homemade crust with chocolate sandwich cookies. Mix 1 1/2 cup cookie crumbs with 3 tbls. melted butter. Press into 9 inch pie plate. Bake at 350*F for 6 to 8 minutes...

1.) Place caramels and evaporated milk in heavy saucepan. Heat over medium-low heat, stirring continually, until smooth, about 5 minutes. Stir in 1/2 chopped pecans. Pour into piecrust...
2.) Combine cream cheese, sour cream and milk in a blender. Process until smooth. Add pudding mix, process for about 30 seconds more...
3.) Pour pudding mixture over caramel layer, covering evenly. Chill loosely covered, until set, about 15 minutes...
4.) Drizzle fudge topping back and forth in a decorative pattern over pudding layer. Sprinkle top of cake with remaining pecans. Chill. loosely covered, until serving time....

This lucious cheesecaske may be made 1 day ahead through step 3. Cover loosely with plastic wrap and refrigerate. Add topping and decorate with pecans before serving...

Chatty, no Angel Food cake for me, but sounds sooooo yummy!

Chatty, will you just stop. We're suppose to be dieting here.

I might have to try that cheese cake. Chocolate sandwich cookies as in Oreos?

Yes Dot but without the white cream in the center. They sell thin chocolate wafers and thats what I use. Try the ice box cake. it's the easiest and best tasting desert and no flour or cake of any kind either. (except the vanilla wafers.) Diet, what diet??

Oh, that diet!

Crow?
and I have no doubt you'll come up with a legit recipe.
How about crow on an olive branch?

I tried to put a Smiley face. Really, I did.

MixM...don't feel like the lone stranger. I've eaten crow every which way it could be served...and it still taste bad. hahahah...

JJ

Gigi and JJ, there is no doubt in my mind that crow tastes better stuffed with olive branches and of course alittle garlic, everything has to have a little garlic, ha ha

Thank you for the broccoli recipe. And yes! Lots of garlic!!!

Donna

J J
try them with bits of bacon broken up ,that is also yummy

Deb

Garlic and/or bacon could make mud pies taste yummy.....he he

Come on , Come on to my house going to give you candy . My husband has made fudge tonight ..
You can go off you diets tonight. Come Chatty and everone . It is good . I am not eating much still have to get into a size12 Ha!

Enjoy!