Frozen Chocolate and Vanilla Pudding Cake

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Frozen Chocolate and Vanilla Pudding Cake

This treat will last in the freezer for several weeks.

Frozen Chocolate and Vanilla Pudding Cake
 
Prep time
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Recipe type: dessert
Serves: 14
Ingredients
  • Cake:
  • 1 box graham crackers
  • 2 small boxes instant vanilla pudding
  • 3 cups milk
  • 1 (8 ounce) tub Cool Whip, thawed
  • Topping:
  • 1 cup sugar
  • 1 stick butter
  • 4 oz. semi-sweet baking chocolate bar
  • ¼ cup milk
  • 1 teaspoon vanilla extract
Instructions
  1. Using foil or wax paper, line 9x13 inch pan then cover completely with a single layer of graham crackers.
  2. In a large bowl, combine vanilla pudding, milk, and Cool whip. Pour half of pudding mixture over graham crackers.
  3. Add another layer of crackers, pour the rest of pudding mixture over crackers.
  4. Then add final layer of crackers on top.
  5. Topping: In a saucepan, combine all ingredients and cook over medium heat until everything is melted. Make sure to stir frequently.
  6. Pour chocolate mixture evenly over top of graham crackers.
  7. Cover and freeze for 4 hours.

 

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Strawberry Freezer Jam – Canning Recipe

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Strawberry Freezer Jam

The best Strawberry Freezer Jam Ever!!!!  Very easy to make and will keep up to a year in the freezer….Enjoy…

Strawberry Freezer Jam - Canning Recipe
 
Prep time
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Recipe type: Canning
Serves: 10
Ingredients
  • 4 cups fresh strawberries…(measure out 4 cups after mashed)
  • 8 cups sugar
  • 2 (1.75 oz) packages Sure-Jell (Fruit Pectin)
  • 1½ cups water
Instructions
  1. Prepare strawberries by cutting off stems; place in a large bowl, and then slice. Mash with a potato masher, leaving some bits of strawberry pieces. Stir sugar into prepared fruit, mix well…Cover and let stand up to 2 to 3 hours stirring occasionally.
  2. In a medium size saucepan, whisk pectin with 1 2/2 cups cold water. Bring to a boil on high heat, stirring constantly. Boil 1 minute, stirring constantly; remove from heat and then pour into fruit. Stir 3 minutes or until all the sugar is completely dissolved.
  3. Pour into pint size jars, leaving ½ inch space to allow for expansion during freezing. Let stand at room temperature 24 hours until set. Refrigerate up to 3 weeks or store in freezer for up to 1 year. Thaw in refrigerator.

 

 

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Pickles – Bread and Butter

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bread and butter

Pickles - Bread and Butter
 
Prep time
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Serves: 12
Ingredients
  • 1. 1 - Gallon of cucumber (about 16 cups) (washed and ends cut off)
  • 2. 8 – Small onions (Vidalia)
  • 3. ½ - Cup of Canning Salt
  • 4. Ice Cubes (about ¼ or less of combined onions and cucumbers)
  • 5. Food processer on slice
  • 6. 5 cups sugar
  • 7. 1 ½ teaspoon Tumeric
  • 8. ½ teaspoon ground Cloves
  • 9. 2 tablespoons Mustard Seed
  • 10. 1 teaspoon Celery Seed
  • 11. 4 cups white vinegar
  • 12. 1 cup water
Instructions
  1. Ingredients 1 thru 5……..Send all cucumbers and onions through food processor to slice up. Place in very large bowl. Add Ice and canning salt to cucumbers and onions. Let stand for 3 hours. Stir every 30 minutes.
  2. Ingredient 6 thru 12……Heat these ingredients to BOILING POINT in large pot…..Drain Cucumbers and add to boiling mixture and heat almost to boiling point.
  3. Place into clean hot sterile pint size mason jars and seal.
  4. Let jars set for 24 hours before moving.
  5. Makes around 12 pints

 

 

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Creamy Corn and Potato Chowder recipe

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Creamy Corn and Potato Chowder

Very easy to make chowder that is surely to warm your insides up……Make it extra special by garnishing the top with crumbled bacon and chopped green onions….

Creamy Corn and Potato Chowder recipe
 
Prep time
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Author:
Recipe type: soup
Serves: 6
Ingredients
  • Ingredients:
  • 4 tablespoon butter
  • 1 large white onion, chopped
  • 1 green bell pepper, chopped
  • 1 red pepper, chopped
  • 1 clove garlic, minced
  • 2 tablespoon flour
  • 1 (14.5 ox.) can of chicken broth or stock
  • 4 medium sized baking potatoes, peeled and diced
  • 2 (15 ¼ oz cans) whole kernel corn, undrained
  • ¼ tsp. paprika
  • 1 cup cream or half and half
  • 3 cups milk
  • 1 cup water
  • Salt and pepper to taste
  • Optional Garnish: Crumbled bacon and shopped green onions
Instructions
  1. In large pot melt butter. Toss in onions and peppers, seasoning them with a pinch of salt and pepper. Cook till soft and then add the garlic. Sprinkle on flour and mix into the veggies. Add chicken broth, milk and potatoes. Cover the pot and bring to a boil. Lower the heat and simmer for 12 to 15 minutes or until the potatoes are tender. Add corn and stir in half and half. Add paprika. Cook another 5 minutes. Salt and pepper to taste. (NOTE: If soup is too thick, add more water) Garnish with green onions and crumbled bacon

 

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