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.
few hours, overnight is best.
When ready to serve
repare Red carpet brushetta using recipe #222776. This is a key
/4 TEASPOONS OF MY Recipe #467951. ITS BLENDED HERBS AND
hick mixture so it's best if you only spread one
BRUSCHETTA SAUCE: Prepare earlier in the
regano and mix. (Use your best judgment when adding in seasonings
ith a little whipped cream (recipe follows) or cinnamon on top
(I find it best to slice up the entire
irgin Olive oil.
Bruschetta with tomato & basil :
e firm. FLUFFY VERSION: The recipe as written makes thin pancakes
Slice cantaloupe into thin chunks about 2 inches square.
Spread bread rounds with pesto.
Using a vegetable peeler, slice cheese into 6 thick slices.
Assemble bruschetta as follows: bread round, prosciutto slice, cheese slice, melon slice.
Secure with wooden skewers or long toothpicks.
Serve immediately.
Top sauce with mozzarella cheese, bruschetta sauce, and feta cheese. Return
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.\"
BEST PANCAKE MIX: In large bowl,
little. This is the best size for me, I like
Let's make the Bruschetta topping first since it can
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.