Make German chocolate cake mix (must be Betty Crocker) as directed on box.
Let cake cool. Use the end of a wooden spoon to poke holes throughout cake.
Pour 1 can sweetened condensed milk into each hole and over top of entire cake.
Then pour caramel topping over cake (we use the smuckers caramel topping)
Chill (at least 3 hours)
Mix:
1 8 oz. tub of cool whip
2 crushed Heath bars
about 1/4 cup Hershey's chocolate syrup
Spread mixture on top of cake.
Crush 2 more Heath bars and sprinkle on top of cool whip mixture.
Drizzle with chocolate syrup and more caramel.
ENJOY!!!
Tuesday, May 5, 2009
Cheesecake (no bake)
Cheesecake mixture:
1 8 oz. tub of cool whip
1 8 oz. cream cheese (softened)
2 cups powdered sugar
Mix the ingredients until smooth. Pour into graham cracker pie crust. Chill for at least 2 hours before serving.
Serve with 1 box of danish dessert fruit topping (chilled) and choice of fruit.
1 8 oz. tub of cool whip
1 8 oz. cream cheese (softened)
2 cups powdered sugar
Mix the ingredients until smooth. Pour into graham cracker pie crust. Chill for at least 2 hours before serving.
Serve with 1 box of danish dessert fruit topping (chilled) and choice of fruit.
Suz Papa's Pork Tacos
Brown pork roast, put in pan and pour mixture over the top.
Put leftover cilantro & 3 bay leaves on top of roast
Cover roast.
Back at 325 degrees for 5-6 hours
(or cook in crock pot all day on low)
Mixture for roast:
Blend the following ingredients:
1 jalapeno (without seeds)
1 onion
3 stalks celery
3 cloves garlic
1 cup water
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. oregano
1 tsp. cumin
1/2 bunch cilantro (stalk and all)
(BLEND in BLENDER)
Pour over the top of the roast and cook.
When roast is done, take out the pork and shred in another bowl. Before you shred the pork, spoon off the mixture and discard. (You can strain the mixture if pork needs additional moisture and add broth to the pork if needed).
After roast is shredded, pour 2 cans of Herdes Chili Verde Sauce over and stir.
Jalapeno Mayo:
Blend the following ingredients: (make a few hours a head of time to allow it to thicken)
2 cups Mayo
1 clove garlic
1/2 bunch cilantro (leaves only)
2 T. Water
2 T white vinegar
1 jalapeno (without seeds, unless you want it more hot)
1/4 tsp. pepper
1/2 tsp. Salt
Serve on white tortillas, shredded cabbage and limes
Put leftover cilantro & 3 bay leaves on top of roast
Cover roast.
Back at 325 degrees for 5-6 hours
(or cook in crock pot all day on low)
Mixture for roast:
Blend the following ingredients:
1 jalapeno (without seeds)
1 onion
3 stalks celery
3 cloves garlic
1 cup water
1 tsp. chili powder
1/2 tsp. cayenne pepper
1/4 tsp. oregano
1 tsp. cumin
1/2 bunch cilantro (stalk and all)
(BLEND in BLENDER)
Pour over the top of the roast and cook.
When roast is done, take out the pork and shred in another bowl. Before you shred the pork, spoon off the mixture and discard. (You can strain the mixture if pork needs additional moisture and add broth to the pork if needed).
After roast is shredded, pour 2 cans of Herdes Chili Verde Sauce over and stir.
Jalapeno Mayo:
Blend the following ingredients: (make a few hours a head of time to allow it to thicken)
2 cups Mayo
1 clove garlic
1/2 bunch cilantro (leaves only)
2 T. Water
2 T white vinegar
1 jalapeno (without seeds, unless you want it more hot)
1/4 tsp. pepper
1/2 tsp. Salt
Serve on white tortillas, shredded cabbage and limes
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