Preheat oven to 350F and lightly grease/flour a 13 x 9\" cake pan.
Mix cake according to box instuctions and bake as directed.
As soon as you remove cake from oven, poke holes with a fork all over the cake, pour chocolate syrup from can evenly all over top of cake and allow to cool to room temperature.
When cool, spread with cool whip and refrigerate until ready to serve.
This is a great recipe!
Jean.
/4 TEASPOONS OF MY Recipe #467951. ITS BLENDED HERBS AND
hick mixture so it's best if you only spread one
Bolognese Sauce:
In a Medium
ith a little whipped cream (recipe follows) or cinnamon on top
e firm. FLUFFY VERSION: The recipe as written makes thin pancakes
o low, cover and simmer Bolognese sauce, stirring occasionally and skimming
This is a favorite recipe in our family for 3 generations. Grammy Smucker made this cake and sold it at City Market years ago. \"If too much is eaten, you will soon have a change of waist line.\"
quash is baking make the Bolognese sauce. In a large bowl
In large stock pot, cook beef, onions, carrots & green pepper on medium heat until meat is browned.
Add mushrooms and garlic. Cook 3 - 5 minutes longer.
Drain.
Add remaining ingredients EXCEPT whipping cream.
Bring to boil.
Reduce heat; simmer 20 - 30 minutes stirring frequently and breaking up tomatoes with the back of a wooden spoon on the side of the pot.
Stir in cream; heat through.
Serve over pasta.
Freezes well.
reak down and flavors of Bolognese sauce have combined, 1 1
When your fantastic lasagne alla bolognese is cooked, give it a
BEST PANCAKE MIX: In large bowl,
Prepare the Bolognese sauce and leave to simmer.
Peel and slice the potatoes thickly and cook in boiling salted water for 10 minutes, until soft.
Drain and mash the potatoes with the butter, beating them well. Pile them onto a hot dish, forming them into a border or 'nest'. Pour the Bolognese sauce into the potato nest.
Serve with grated or Parmesan cheese.
arge bowl. Stir in the bolognese sauce and tomato paste. Season
little. This is the best size for me, I like
Mix together ingredients in large bowl, cover with plastic wrap.
Put in refrigerator overnight.
Dough should have risen by morning.
Take plastic wrap off and spoon dough into muffin pans, spray with Pam (dough will be sticky).
Let rise 3 hours in muffin tins.
Bake at 350\u00b0 for 20 minutes.
Best never fail recipe you'll ever find!
little it should be easy to peel them.
spread cream cheese at the bottom of a pie plate (I spoon out the package and throw in the microwave to make spreading easier).
cover the cream cheese with a thin layer of shredded cheese-about 1/2 to 1 cup.
pour the chili over the shredded cheese layer.
top with remaining shredded cheese.
microwave the layered dip until the cheese on top is fully melted-about 2 minutes.
serve with tortilla chips or crackers.
note-this recipe can be doubled and thrown together in a crock pot for larger amounts of people.
Melt butter over low heat (do not burn or sauce will take on nutty flavor).
With a whisk, mix in the cream cheese and whisk until completely combined. (At first it will seem like it won't combine, but keep stirring until it does).
Add milk and flour and continue to whisk.
Once it heats up and is smooth add parmesan cheese and salt and pepper and stir to combine.
Let it sit for a few minute to thicken.
Lower fat recipe. Follow directions above--it will be slightly thinner, but will thicken upon standing.