Thursday, July 26, 2007

Chocolate Bavarian Pie

1 envelope unflavored gelatin
1 ¾ cups milk, divided
2/3 cups sugar
6 tablespoons Hershey’s Cocoa
1 tablespoon light corn syrup
2 tablespoons butter (do not use margarine)
¾ teaspoon vanilla extract
1 cup (1/2 pint) cold whipping cream
1 baked 9-inch pie crust or crumb crust

In medium saucepan, sprinkle gelatin over 1 cup milk; let stand 2 minutes to soften.
Stir together sugar & cocoa. Add to mixture in saucepan. Add corn syrup. Cook, stirring constantly, until mixture comes to a boil. Remove from heat, add butter; stir until melted. Blend in ¾ cup milk and vanilla. Pour into large mixer bowl.
Cool; refrigerate until almost set. about 2 hours

In small bowl on high speed of electric mixer, beat whipping cream until stiff.
Beat chocolate mixture on medium speed of electric mixer until smooth. On low speed, add half the whipped cream to the chocolate mixture, beat until blended.

Pour into prepared crust. Refrigerate 3 hours or until firm.

Just before serving, garnish with remaining whipped cream.

Cowboy Beans

Recipe by Tina Schumacher

1 can pork and beans
1 can drained butter beans
1 can drained kidney beans
1 pound fried hamburger
1 pound fried bacon
1 medium fried onion
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup ketchup
2 teaspoon dry mustard
2 tablespoons molasses

Combine sugars, mustard, ketchup and mix well. Add three kinds of beans. Add remaining items. Bake one hour at 325 degrees.

Wednesday, July 4, 2007

Rocket Pops













This dessert is from Kraft.

Original recipe yield: 16 pops
PREP TIME - 30 Min
READY IN - 2 Hrs 30 Min

INGREDIENTS
2 cups boiling water
1 (3 ounce) package JELL-O Brand Cherry Flavor Gelatin
1 cup sugar, divided
2 cups cold water
Ice cubes
16 (5 oz.) paper or plastic cups
1 (3 ounce) package JELL-O Brand Berry Blue Flavor Gelatin
1 (8 ounce) container COOL WHIP Whipped Topping , thawed

DIRECTIONS

Stir 1 cup of the boiling water into red gelatin and 1/2 cup of the sugar in medium bowl at least 2 minutes until completely dissolved. Mix 1 cup of the cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted.
Pour about 1/4 cup gelatin into each paper cup. Freeze 1 hour.

Meanwhile, stir remaining 1 cup boiling water into blue gelatin and remaining 1/2 cup sugar in medium bowl at least 2 minutes until completely dissolved. Mix remaining 1 cup cold water and ice cubes to make 2 cups. Add to gelatin, stirring until ice is melted. Refrigerate 1 hour.

Place about 3 tablespoons whipped topping over red gelatin in each cup. Carefully pour about 1/4 cup blue gelatin over whipped topping. Freeze 1 hour or until almost firm. Insert wooden stick into each cup for handle.
Freeze 4 hours or overnight until firm. Place bottom of cup under warm running water for 15 seconds. Press firmly on bottom of cup to release pop. Store leftover pops in freezer.