How To Grow Roses From Cuttings…

Here is a really simple tutorial for growing roses from cuttings by placing them in a potato. Apparently the potato keeps the plant moist as the roots develop helping it to flourish.

Click the link for the tutorial – plus some fun ideas for things to do with the petals and rosehips that grow on the plant.

http://www.herbsandoilsworld.com/how-to-grow-roses-from-cuttings/

Spring Cleaning Recipe for the Grout

7 cups water, 1/2 cup baking soda, 1/3 cup lemon juice and 1/4 cup vinegar – throw in a spray bottle and spray your floor, let it sit for a minute or two… then scrub

Dorito Chicken and Cheese Casserole

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

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.

Hot Fudge Ice Cream Bar Dessert

Hot Fudge Ice Cream Bar Dessert

Original recipe makes 1 – 9×13 inch dish

Ingredients

1 (16 ounce) can chocolate syrup

3/4 cup peanut butter

19 ice cream sandwiches

1 (12 ounce) container frozen whipped topping, thawed

1 cup salted peanuts

 

Directions

Pour the chocolate syrup into a medium microwave safe bowl and microwave 2 minutes on high. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9×13 inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, 1 hour. Cut into squares to serve.

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.

$500.00 Fudge

Yield: 1 Servings

Ingredients

4 1/2 c  sugar
1 lg can evaporated milk
1 c  butter
18 oz chocolate chips
3 tb vanilla
1    dash salt

Instructions

Cook sugar and canned milk to rolling boil for 6 minutes; Stirring
constantly. Use large stainless steel pot; remove from heat. Add butter,
chocolate chips, vanilla, and dash of salt

Stit until mixed. Pour into buttered pan. Let stand 6 hours before
cutting. Will keep a long time in cookie tin or a sealed container in a
cool place.

* The original recipe calls for 1/2 lb butter, but I find that the butter
“pools” on top of the finished fudge. I only use 12 T of butter and my
fudge turns out fine!