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Dorito Chicken and Cheese Casserole

Ok… I know it’s not a chocolate recipe, but it sounded good 🙂

Dorito Chicken and Cheese Casserole3 cups cooked chicken, chopped (I used a rotisserie chicken)1 cup sour cream1 can cream of chicken soup1 can of corn, drained1/4 cup minced onion2 cups cheddar cheese, shredded1/2 tsp. salt1/2 tsp. pepper1/2 tsp. garlic powder1 medium sized bag of nacho cheese Doritos, crushedPreheat oven to 350 degrees.Lightly spray a 9x13 pan with cooking spray.  Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow.  Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

Dorito Chicken and Cheese Casserole

3 cups cooked chicken, chopped (I used a rotisserie chicken)
1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed

Preheat oven to 350 degrees.

Lightly spray a 9×13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.

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CHOCOLATE LIQUEUR

CHOCOLATE LIQUEUR
Yield: 1 pint

2 ts Pure chocolate extract
1/2 ts Pure vanilla extract
1 1/2 c Vodka
1/2 c Sugar syrup (see recipe)
1/2 ts Fresh mint (optional) or drop Peppermint extract(optional)

Mix all ingredients and let mature 2 weeks. The chocolate tends to settle on the bottom and may need to be stirred before serving. Finished version will tend to be thin, but is still quite tasty and excellent for mixing in coffee or pouring over desserts. Add glycerine to thicken if desired. For chocolate mint, add 1/2 teaspoon fresh mint and a few drops of peppermint extract. Let mature 2 additional weeks.

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Recipe of The Day ~ Chocolate Burrito Supreme

Chocolate Burrito Supreme

2 1/2 cups Pillsbury Thick n’ Fudgy Deluxe Walnut Brownie mix
1/4 cup oil
3 tablespoons water
1 egg
9 ounces Pillsbury Chocolate Chunk Cookie Dough
1 (9-inch) Pillsbury Pie Crust
3 ounces shelled walnuts
1 (15.6 ounce) Pillsbury Creamy Supreme Frosting with Sprinkles

Heat oven to 350 degrees F.

In a medium bowl, combine brownie mix, oil, water and egg. Mix with wire whisk until smooth and set aside.

Cut cookie dough into 1/4-inch slices. On a lightly greased cookie sheet, lay pie crust out flat, spread brownie mix in center of pie crust 2 to 3 inches in width. Lay cookie slices, sides touching, on top of brownie mix. Sprinkle 3 ounces walnuts on top. Fold ends of pie crust one side overlapping the other like a burrito, leaving the ends open. Bake at 350 degrees F for 30-35 minutes, or until pie crust is golden brown. When finished baking, immediately spread a thin coat of frosting on top. Cool 10 minutes, or until completely cooled.

Spread frosting on thicker and sprinkle with the sprinkles that came with the frosting. Slice in 1-inch portions.

Serves 6-7.

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