Recipes

Better Than Sex Cake

I realize I’ve been quite the bad blogger lately.  We’ve really been enjoying summer with BBQs and visits from friends.  The girls have been staying up later and we’ve be outside a LOT!  It’s fabulous, really.  Anyway, I have lots of posts brewing in my mind and they’ll find their way to my computer soon enough.  But for today, I bring you my Momma’s Munchies recipe.

This week’s topic is favorite 4th of July recipes.  Like Lindsey, I’m a huge dessert fan.  Cookies, brownies, trifles, YUM!  And even though this is not a red, white, and blue concoction, it’s delicious nonetheless and one of my favorites.  The name of it should tell you just how good it is!

Ingredients:

1 box chocolate cake mix

1 can sweetened condensed milk

1 jar caramel topping

1 carton whipping cream

1 bag crushed Heath bar pieces

sugar

vanilla extract

Directions:

Prepare the chocolate cake according to the box directions using a 9×13 metal pan.  Allow the cake to cool but do not take it out of the pan.  Take a wooden spoon and using the handle poke holes throughout the cake.  Pour the sweetened condensed milk over the cake.  Pour the caramel over the cake.  Whip the whipping cream adding a few teaspoons of sugar and a teaspoon of vanilla.  Lay the whipped cream over the top of the cake and cover with the crushed Heath bar pieces.

As the name suggests, this cake is UNreal.  Expect lots of oohs, ummms, and nomnoms when eating it.

If you try it, I’d love to know what you think.  Enjoy!

Buffalo Chicken Dip

It’s Monday!  Time for Momma’s Munchies over at Waking Up Williams.  I have the great pleasure of spending some time with Lindsey and Ryann today.  They’re in town visiting Lindsey’s family and they’re coming to my house for a playdate!  I know you’re all jealous, right?!

Anywho, this week’s theme is dips, one of my favorites!  I may have to post two today if I get around to it.  But this one is for Buffalo Chicken Dip.  This stuff is TO.DIE.FOR!  I could eat it with a spoon.  Again, not a healthy choice, but a very delicious one.

Ingredients:

3 chicken breasts

1 block of cream cheese

1 Cup Ranch dressing

3/4 Cup to 1 Cup hot sauce (depending on how spicy you like it)

Monteray Jack cheese

Directions:

Boil the chicken and then cut it into bite size pieces. Mix that with the Ranch dressing, melted cream cheese, and hot sauce.  Then spread shredded Monteray Jack cheese on top. Bake at 350 for about 20 minutes.  This works great with Tostitos Scoops Chips!

Spinach and Artichoke Dip

Today I’m joining LCW at Waking up Williams as she launches her new blog project, Momma’s Munchies.  Please go check out her blog for details.  What a great idea for sharing some of your favorite recipes!  This weeks theme is “For Starters” and I’m sharing a family favorite, Spinach and Artichoke Dip.

This is a quick and easy recipe. Very yummy, but not very healthy :-)

Ingredients:

  • 1 cup Mayonnaise
  • 1/2 bag of frozen chopped spinach
  • 1 can artichoke hearts, unmarinated
  • 8oz grated parmesan cheese
  • 2 cups shredded Monteray Jack cheese

Directions:

Drain artichoke hearts completely.  You will need to squeeze the excess juice out of the artichokes by putting them in a paper towel and squeezing them.  Chop them up.  In a medium sized bowl combine the mayo, all of the parmesan cheese, 1 1/2 cups of the monteray jack cheese, the spinach and the chopped artichoke hearts.  Mix well.  Put mixture into a casserole dish and top with remaining monteray jack cheese.  Bake at 350 degrees for 20 minutes.

I usually serve it with Wheat Thins or Tostitos Scoops.

Enjoy!

The magical crock pot does it again!

So tonight we had pulled pork sandwiches and they were absolutely delish!  I was very skeptical about how this would turn out and I was extremely surprised.  I can’t take credit for this recipe but I want to share it anyway.  Again, I just used one of the McCormick seasoning packets found in the spice aisle at the grocery store.

Ingredients:

  • 3 lb pork shoulder roast, well trimmed
  • 1/2 cup ketchup
  • 1/2 packed brown sugar
  • 1/4 cup cider vinegar
  • McCormick Slow Cooker Pulled Pork packet

Basically put the pork roast in the crock pot, mix everything else together in a bowl and then pour it over the roast.  Turn the crock pot on and cook for 4 hrs on high or 8 hrs on low.  Near the end of the cook time, remove the pork and shred it with two forks.  Return it to the crock pot and mix it together with the juices.  Let it all heat up for about 20 minutes.

I think the key to this one is getting a nice fresh bulky roll.  It was so sloppy and delicious.  The only issue I had was trying to trim the roast before cooking it.  It’s really hard to cut fat off of raw pork.  So I did my best and then I just cooked it.  What was good was that when I pulled the pork out to shred it, most of the fat just fell off anyway and I threw it away.

I wish I had had some sweet potato fries or corn bread to serve with it, but I did not so we just had it with corn.  Yum!

Spinach and Artichoke Dip

This is a quick and easy recipe. Very yummy, but not very healthy :-)

Ingredients:

  • 1 cup Mayonnaise
  • 1/2 bag of frozen chopped spinach
  • 1 can artichoke hearts, unmarinated
  • 8oz grated parmesan cheese
  • 2 cups shredded Monteray Jack cheese

Directions:

Drain artichoke hearts completely.  You will need to squeeze the excess juice out of the artichokes by putting them in a paper towel and squeezing them.  Chop them up.  In a medium sized bowl combine the mayo, all of the parmesan cheese, 1 1/2 cups of the monteray jack cheese, the spinach and the chopped artichoke hearts.  Mix well.  Put mixture into a casserole dish and top with remaining monteray jack cheese.  Bake at 350 degrees for 20 minutes.

I usually serve it with Wheat Thins or Tostitos Scoops.

Enjoy!

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