Chocolate Lasagna

I have made this recipe from mandysrecipebox.blogspot.com on numerous occasions. Everyone goes nuts over it, including me.... It is the perfect combination of flavors and textures. Love it. Just a note... I have changed the recipe to my liking by subbing my own whipped cream for the cool whip. Nothing is as good as the real thing! But if you must, you must. No hard feelings :)

Ingredients

1 (15.5 oz.) package of Oreo cookies

1/2 c. butter, melted

2 pkg. (3.9 oz each)  Chocolate Instant Pudding

3 1/4 c. cold milk 

1 pint heavy cream, whipped & sweetened with powdered sugar & vanilla to taste

8 oz. cream cheese, softened

1 c. powdered sugar

Directions

Crush all Oreo cookies in a food processor until crushed. Save 1/2 c. of the crumbs for the topping. Pour the remaining crumbs into a 9x13 dish and add the melted butter. Stir and press into the bottom of the dish to make a crust. In a bowl, whisk together the pudding mix and milk. Set in the fridge for now. Blend cream cheese until smooth. Add powdered sugar. Mix and fold in half of the whipped cream. Spread over the crust. Add pudding and spread over the cream cheese mixture. Top with the remaining whipped cream. Sprinkle the 1/2 c. Oreo crumbs over top. Chill and serve! SO ADDICTING!!!

Mom's Cherry Dessert

I am not a cherry pie fan, but I could never turn down this dessert made by my mother. I tried to make it the other night for some friends. I was avoiding a trip to the store and made it without having all of the right stuff. It was still delicious, but I promised I'd post the real recipe soon. So here you go! Enjoy :)

1 yellow cake mix
2 21 oz. cans cherry pie filling
1/2 c. butter
1/2 c. slivered almonds

Preheat oven to 350 degrees. Pour cherry pie filling in the bottom of a 9x13" pan. Sprinkle cake mix on top. Top with butter shavings. Last, top with almonds. Bake about 50 minutes or until golden. Serve warm with vanilla ice cream. YUM! Thanks Mom :)

Molten Chocolate Cakes

These were SO GOOD! Mine turned out perfect. I cut the recipe in half and just divided the batter between two 10 oz. ramekins. I greased them with a tiny bit of shortening. I cooked mine @450 degrees for 14 minutes. I flipped them right out onto dessert plates and served thm immediately topped with vanilla ice cream. YUM.

Ingredients

1 cup unsalted butter or unsalted margarine*
8 ounces semisweet chocolate chips, or bars, cut into bite-size chunks
5 large eggs
1/2 cup sugar
Pinch of salt
4 teaspoons flour (or matzo meal, ground in a blender to a fine powder)
8 extra-large paper muffin cups (or use regular paper muffin cups, which will make 12 cakes)

Garnish

1 (6 ounce) container raspberries, barely moistened and rolled in about
1/2 cup sugar right before serving

Directions

Melt butter and chocolate in a medium heat-proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolves. Beat egg mixture into chocolate until smooth. Beat in flour or matzo meal until just combined. (Batter can be made a day ahead; return to room temperature an hour or so before baking.)
Before serving dinner, adjust oven rack to middle position; heat oven to 450 degrees. Line a standard-size muffin tin (1/2 cup capacity) with 8 extra-large muffin papers (papers should extend above cups to facilitate removal). Spray muffin papers with vegetable cooking spray. Divide batter among muffin cups.
Bake until batter puffs but center is not set, 8 to 10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer cakes to dessert plates.
Top each with sugared raspberries and serve immediately.