Category: Recipes

1 pkg. (2-layer size) devil’s food chocolate cake mix
4 squares BAKER’S Semi-Sweet Chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
2 cups thawed COOL WHIP Whipped Topping
12 OREO Cookies, coarsely crushed

HEAT oven to 350°F. Prepare cake batter and bake in 2 (9-inch) round cake layers as directed on package. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

MICROWAVE chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

MEANWHILE, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze. Let stand until firm. Keep refrigerated.

I thought this would be a copy of a recipe that I love from a local restaurant I love, sadly it didn’t come close to fitting the bill. I was hoping it would be right on the money but it wasn’t.

• 2 tablespoons butter
• (2 ounce) jalapeno, chopped devein for a milder taste or use (4 ounce) can of chopped green chilies
• 1 1/2 cloves garlic, chopped
• 1/4 cup onion, chopped
• 1 cup long grain rice or brown rice
• 2 cups chicken stock
• 1/4 teaspoon ground cumin
• 1/8-1/4 teaspoon salt
• 1/8-1/4 teaspoon pepper
• 1/4 cup chopped cilantro

Directions:

1. Sauté in butter the garlic, onion and jalapenos until soft.
2. Add uncooked rice.
3. Stir constantly until rice is slightly brown.
4. Pour in chicken broth.
5. Stir in the cilantro, cumin, salt and pepper.
6. Cover with a tight fitting lid.
7. Cook for 30-45 minutes until rice is soft. (Brown rice can take up to 70 minutes to cook)
8. Fluff and serve hot.

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Ingredients
3-4 chicken breasts (or 6 Halves) cooked and shredded
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can cream of chicken soup
1 (8 ounce) can diced green chilies
1 ounce of chopped mild jalapenos
1 (8 ounce) package cheddar cheese, grated
1 (8 ounce) package monterey jack cheese
1 small onion, diced
1 teaspoon salt
12 corn tortillas
8 ounces sour cream
8 cream cheese

Directions

• Sautee onion until translucent
• Add soups, sour cream & chiles in large pan
• Add only enough chicken broth to slightly thin.
• Simmer on low 15 minutes.
• Add chicken and heat
• In casserole dish, arrange shreaded Tortillas flat across bottom, spoon in enough of the sauce to cover then sprinkle enough cheese to cover.
• Repeat layering of the frtortillas, sauce and cheese
• Bake in 350 degree oven for 20 minutes.

INGREDIENTS
1 1/8 cups water (70 to 80 degrees F)
2 tablespoons olive or canola oil
3 tablespoons grated Parmesan cheese
2 tablespoons sugar
3 teaspoons garlic powder
1 1/2 teaspoons salt
3/4 teaspoon minced fresh basil (optional)
3 cups bread flour
2 teaspoons active dry yeast
1 tablespoon butter or stick margarine, melted