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.
OU THEY MIGHT BE THE BEST BROWNIES YOU'VE EVER TASTED.).
hunks thoroughly, it will be easy to shred into small pieces
ith a copy of this recipe: http://www.guardian.co.uk
little. This is the best size for me, I like
ave Chasen stopped making the chili himself) is a quarter cup
nd add Chipoltle chili powder to taste, regular chili powder, and onions
Set oven to 400\u00b0F.
Heat the chili in a small saucepan or microwave until hot.
Spread half of the tortilla chips on the bottom of a 10-inch deep-dish pie plate.
Spoon half of the chili over the chips.
Sprinkle with half of the cheese.
Repeat with remaining chips, chili and cheese.
Bake for about 7-8 minutes until the cheese has melted.
Top with salsa, guacamole and sour cream.
Serve immediately.
Delicious!
he jalapeno, cilantro stems, garlic, chili powder, Southwest Essence, cumin, oregano
br>Place 1/2 the chili Powder on top of the
Brown ground meat in oil.
Place in large pot.
Add onion, tomatoes, tomato juice, beans, kidney beans, salt, garlic, chili powder, and red pepper.
Cook on medium heat for 30 minutes, and stir occasionally.
In a separate bowl combine cream corn, corn muffin mix, milk and sugar.
Pour chili in deep 9x13-inch baking dish.
Sprinkle cheese on top.
Pour the cornmeal mixture evenly over top of chili.
Bake in oven at 400 degrees for 35 minutes, or until cornbread on top is golden brown.
hips in bottom of bowl, chili next, and cheese sprinkled over
eef mixture.
Season with chili powder, 2 tablespoons cumin, brown
ith oil, ground cumin, and chili powder.
Pour a light
Heat olive oil in a large stock pot over medium heat. Add carrots, onions and salt and saute 5-10 minutes.
Add zucchini, jalapeno, bell pepper, and chili peppers and continue sauteing 5 minutes.
Add garlic and seasonings (including brown sugar) and saute 1-3 more minutes.
Add broth, espresso, beer, beans, tomato paste, and diced tomatoes and simmer for 30 minutes-1 hour.
Beat cream cheese until smooth. Combine with soup.
Fold in chili until well blended.
I warm mine in a Little Dipper crockpot. For microwave heating, use 30 second intervals & stir well between each.
small bowl, combine the chili powder, salt, and cayenne. Rub
Open your tamales and take the paper off place in the bottom of a basic casserole dish. Cut up some cream cheese which I like best, and scatter around on top of tamales -- or spread sour cream. Add Chopped green onions,corn whatever you like or neither. cover with chili, then top with cheese. Then sprinkle crushed corn chips, french fryed onions, or Nacho Doritos on top -- Lightly cover with tin-foil, Bake at 350 for about 20 mins or until hot and bubbly uncover for the last 3-5 minutes.
Heat the oil over medium-high heat in a large, nonstick frying pan or skillet. Add beef, onion, and garlic, stirring occasionally, until browned (about 3 minutes).
Spoon beef mixture into crock pot. Add paprika, chili powder, cumin, oregano, and stewed tomatoes (including liquid), beer, jalapeno if desired, and beans. Stir to combine. Cover and turn crock pot on LOW. Cook 8-10 hours.
Sprinkle each serving with minced onion and grated cheese if desired.
In a large, heavy skillet, heat the oil.
Brown the meat in the oil with the onion and garlic.
Add whole tomatoes, barbecue sauce, chili powder, salt, hot pepper sauce, cumin and kidney beans; mix well. Cover and simmer for an hour, stirring occasionally.
Serve hot with warm, crisp tortilla chips and, if desired, a side dish of jalapeno peppers.
Chili tastes best after refrigerating overnight and reheating.
Makes 8 to 10 servings.