Chocolate Chip Dream Cake

INGREDIENTS

• 1 (18.25 ounce) package chocolate cake mix
• 2 (3.5 ounce) packages non-instant chocolate pudding mix
• 2 eggs
• 2 1/2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Lightly grease one 13x9 inch cake pan.
3. Make chocolate pudding according to package directions.
4. Combine chocolate cake mix, chocolate pudding, and eggs and beat for 2 minutes at medium speed of an electric mixer.
5. Pour batter into prepared pan and cover top with the semisweet chocolate chips.
6. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes

Cheese Lovers Lasagna

INGREDIENTS

• 1 (16 ounce) package lasagna noodles
• 1 (16 ounce) jar spaghetti sauce with meat
• 1 (8 ounce) package mozzarella cheese, shredded
• 6 slices processed American cheese
• 1 (8 ounce) package mild Cheddar cheese, shredded
• 1 (8 ounce) container small curd cottage cheese
• 1/4 cup grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring a large pot of lightly salted water to a boil.
3. Add lasagna pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
4. Line the bottom of a 9x13 inch casserole dish with noodles and spread on 1/4 cup of the spaghetti sauce.
5. Add another layer of noodles and begin alternating layers of cheeses, noodles and sauce, beginning with the cottage cheese.
6. Make sure you leave enough spaghetti sauce to cover the top to prevent hardening of the top layer of noodles.
7. Finish with a sprinkle of Parmesan.
8. Bake in a preheated oven until cheese is well melted and filling is heated through; about 20 or 25 minutes.

Cheesy Chicken Rolls

A great way to use left over chicken!

INGREDIENTS

1. 1 (8 ounce) can refrigerated crescent roll dough
2. 4 slices processed American cheese, cut in half
3. 4 cups cooked, boneless chicken breast halves, shredded
4. 1 (10.5 ounce) can condensed cream of chicken soup
5. 1 cup milk
6. 1 cup shredded Cheddar cheese

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C).
2. Grease a 9 x 13 inch baking dish.
3. Unroll the dough; separate into 8 triangles.
4. On the large end of the triangle place 1/2 piece of American cheese and 1/2 cup of shredded chicken.
5. Roll the dough and seal the edges.
6. Place in prepared dish.
7. In a small bowl combine the soup, milk and Cheddar cheese; pour over the stuffed rolls.
8. Bake in preheated oven for 12 to 15 minutes, or until golden brown.

Corned Beef & Cabbage

One of my personal favorites, corned beef & cabbage. Hey don't forget the mashed potatos. And it doesn't have to be St. Patricks day to eat this!

You need:

1. 4-5 lb. corned beef brisket
2. 2 whole cloves
3. 10 whole black peppercorns
4. 2 bay leaves

Directions:

1. Wipe corned beef with damp paper towels.
2. Place in large kettle; cover with cold water.
3. Add cloves, black peppercorns and bay leaves.
4. Bring to boiling; reduce heat and simmer 5 minutes.
5. Skim surface; then simmer, covered 3-4 hours or until meat is fork tender.

Some places advise you to cook the cabbage in the corned beef, i would rather taste the cabbage the way God intended so I use a seperate pot.

Other things to keep in mind, the longer you boil the corned beef, the more tender it is / the more better it is!

Oreo Cheesecake Recipe

You Need: 1 1/4 c. chocolate cookie crumbs 3-4 tbsp. melted butter 2 c. whipping cream, divided 3 (8 oz.) pkgs. cream cheese, softened 1 c. white sugar 34 Oreo cookies divided 4 oz. semi-sweet chocolate 1/2 tsp. vanilla Whipped cream for garnish

Directions:
Crust: Combine cookie crumbs and melted butter; press into 9-inch spring form pan. Place crust in freezer.

Whip 1 1/2 cups whipping cream until stiff peaks form. Refrigerate until ready to use.
With electric beater, whip cream cheese until smooth. Add sugar and blend. Coarsely chop 24 cookies and fold into cream cheese mixture. Fold in whipping cream. Turn filling into crust. Cover and refrigerate 4 hours.

Loosen cheesecake from pan. Melt chocolate in saucepan over low heat; cool slightly. Whisk remaining whipped cream and vanilla. Glaze top and sides of cheesecake with chocolate mixture. Refrigerate until chocolate hardens. Cut into 10 pieces; garnish with whipping cream and cookie on top of whipped cream.

Crab Rangoon Recipe

You Need: 1 lb. sea legs or any chunk artificial crab meat 2 (8 oz.) pkgs. cream cheese, softened 4 oz. seafood spread,optional 1 bunch scallions, chopped (about 6 - green part too) pinch of salt1 tsp. sugar pkg. wonton skins 1/4 tsp. onion powder oil for deep frying

Directions:

Place crab meat, cream cheese, seafood spread, scallions, salt, onion powder and sugar into food processor and mix into a lumpy paste. If food processor is not available, chop crab and onions very fine and mix with softened cream cheese, salt, and sugar. Place teaspoonful of mixture in middle of a wonton skin. Moisten edges and draw up opposite corners to meet and form a package. Make sure all edges are sealed. Deep fry until golden brown.