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Death by Chocolate!



I call this "Death by Chocolate" because it is a chocolate lover's dream dessert.  There is a mixture of brownies, Oreos, white chocolate pudding, and chocolate chips.  

This also makes a really nice presentation and large amount of dessert so it's great for parties, cookouts and large family gatherings.  I made it for my families 4th of July get together and it was a hit! 

 Here is what you will need for this:

1 (18.3 oz.)  family size brownie mix (plus the ingredients called for to prepare them)
1  (14.3 oz.) bag of Oreo sandwich cookies, divided
2  (3.4 oz.) boxes of white chocolate instant pudding mix
3 cups of milk
1 8oz. cream cheese, softened
1 (14 oz.) can of sweetened condensed milk
1 tsp. vanilla
1 (16 oz.) frozen whipped topping, divided
1/2 cup mini chocolate chips
1/2 cup chopped nuts


Prepare the brownie mix according to the package directions in a 9"x13" pan.   Set aside after baking and allow to cool completely, then cut into 1 inch squares.

Set aside 12-13 of the Oreo cookies to garnish the top of the dessert.  How many depends on how big your trifle dish is.   Place the rest of the cookies in a Ziploc bag and crush them with a rolling pin or I sometimes just use the bottom of  a heavy mug.  Don't crush them too much, leave them with some chunkiness to them. 

In a large mixing bowl, mix the instant pudding with the milk until smooth.

In another bowl, beat the cream cheese with the condensed milk until smooth.  Add in the vanilla. Add this mixture to the pudding mixture and beat until well blended.   Fold in 1/2 of the whipped topping.   Fold in the crushed Oreo cookies. 

Use either a trifle dish or a large glass bowl with high sides to assemble this in.  Even a small punch bowl will work.  

Place 1/2 of the pudding mixture in the bottom first.  Then layer 1/2 of the brownie squares over that.  Next, another layer of pudding mixture, then the rest of the brownies. 



You will finish the top with the other 1/2 of the whipped cream, but before you spread it on top, line around the top sides of the dish with the whole Oreos you reserved.   Now, finish with the whipped topping, then sprinkle with the mini chocolate chips and the chopped nuts.  


Place in the refrigerator for at least 2-3 hours before serving.  This can be made the day before and it holds up great. 
  

Serve and wait for the compliments!!!  




Snickers Salad!

 


This "Snickers Salad" is more dessert than salad, but in the South we like to call such creamy concoctions 'salads'.   I would say it's to make us feel less guilty about eating such things, but we don't live with a lot of guilt when it comes to food to begin with...lol.  I like that about southerners!

This is a 'salad' that most anyone will eat... the kids will love it as well as the adults.   We call this "Snicker's Salad", but I actually think you could make it with any type of candy bar you like!

Here is what you need:

8 oz. cream cheese, softened
1 (3oz.) pkg. instant vanilla pudding
2 cups cold milk
1 tsp. vanilla flavoring
8 oz. frozen whipped topping
4 medium size apples, unpeeled and diced
20 fun sized Snickers candy bars or 4 regular size, chopped in pieces  (you can use another candy bar, like Milky Way, Reeses, Three Musketeers if you prefer that) 


With a mixer beat the cream cheese.  Add the pudding mix, milk and vanilla and beat just until it starts to thicken.  

Fold in the whipped cream, apples, and candy bar pieces until it is all mixed together. 


Fold together to combine and place in a pretty serving bowl.  Garnish the top with some of the apple and candy bar pieces!   Refrigerate 1-2 hours before serving to allow it to set up some!!!


Enjoy!  It's amazing! This is great for holidays! 

Easy Peasy Baked Mac & Cheese!

 


As most of you who have been following my blog for several years know,  I have some definite ideas about macaroni and cheese and how it should and shouldn't be made!  I wrote extensively about this in my post for my original  Traditional Southern Macaroni and Cheese.    

Nothing has really changed about my views on this and I still make that recipe, because I really like it that way, but I have created a somewhat easier version of baked mac and cheese that's also really tasty!  

This "Easy Peasy Baked Mac & Cheese" is almost as easy as the stovetop version some people are making and calling mac and cheese.   It does need to be baked though, I just can't skip that step and call it mac and cheese.  You knew that though.  

This recipe bakes up a bit lighter than my original recipe.  It's still cheesy, but just not maybe as heavy on the cheese!  I can't really describe it, but it has met with approval from some of my best mac and cheese judges...my son, my nieces and nephews and now my great niece!   They all seemed to heartily approve!

This is the face of approval...lol!!! 


Here is what you will need:

1  (1 lb.) box of elbow macaroni, cooked according to directions
1/2 cup butter or 1 stick cut in pats
1 lb. Velveeta cheese, diced
3 cups whole milk
1  (12 ounce) can evaporated milk
3 cups shredded sharp Cheddar cheese, divided
2 cups shredded Swiss or Gruyere cheese
2 eggs, beaten
1 cup sour cream
1/2 tsp. seasoned salt
1/2 tsp. pepper


Preheat oven to 350degrees.  Cook the pasta in a large pan.  Make sure to liberally salt the water.  There is nothing worse than macaroni and cheese that has pasta that has not been salted.   Drain the pasta and then place it back in the warm pan.  We are going to mix in this pan.  It helps it all to blend and incorporate.

Add the pats of butter and the diced Velveeta and toss.  Add the milk and the canned evaporated milk.  Add 1/2 of the sharp cheddar cheese, saving the rest for the topping.  Add the Swiss or Gruyere cheese.  Toss lightly to mix.  


Add the beaten eggs at this point.  It's important to wait to add eggs after the milk and cheese so you don't unintentionally scramble them in the hot macaroni!  The eggs give this a sort of custard like texture that is unique to southern mac and cheese!  It's a very good thing in my opinion! 
 

Add 1 cup sour cream, seasoned salt and pepper and lightly fold it in!


Pour into a 9" x 13" casserole dish that has been sprayed with nonstick spray.


Sprinkle the top with the reserved cheddar cheese!    Place in a preheated 350 degree oven and bake for 40 to 45 minutes!


It should be just starting to brown a little around the edges!  Remove from the oven and enjoy!
It's delicious!

 

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