Monday, January 9, 2017
Our family loves Heath Bar Chocolate Cakes but it can be a bit much to make and keep one refrigerated until it's all eaten. Here is a quick, easy and delicious alternate. It has passed the Sunday dinner taste test in our family, so we're certain your family will enjoy it too.
1 - Ready Made Chocolate Pie Crust
1 - 5.9 oz package of Jello Instant Chocolate pudding
1 1/2 cups of cold milk
1 - 8 oz tub of Cool Whip
1 - bag of Heath Bar pieces (with baking chips in grocery store)
Pour dry pudding into a mixing bowl and with an electric mixer, slowing mix in the milk. Continue to mix for about 3 additional minutes. Next, fold into the pudding about half the bag of Heath bar chips, and half the cool whip. Once well blended, spread pudding mixture into the pie crust. Empty remaining cool whip into a clean bowl and add in remaining chips (reserving a few chips to sprinkle on top of pie) and stir. Spread cool whip mixture over pudding mixture. Sprinkle reserved chip over the top, cover, then refrigerate for 2 hours before serving. Quick, easy and delicious!
Thursday, January 5, 2017
When using a crock pot during the busy work week, put all your "dry" ingredients into a slow cooker bag, the night before.
Start by finding a bowl large enough to hold all your ingredients. Place a crock pot liner in the bowl and fill with your dry ingredients. Tie the bag off, place the bowl with bag in it, into the refrigerator. Next, place "wet" ingredients (cans of broth, soup starters; etc) next to the slow cooker for easy access. The next morning, take bowl out and drop bag into cooker. Untie bag and pour in wet ingredients. Cover and start up crock pot. Makes the morning routine less hectic, dinner easy and cleanup a breeze!