Chocolate Cream Dessert

1 cup chocolate wafer crumbs
1 tablespoon sugar
2 tablespoons butter, melted
2 packages (1.3 ounces each) instant chocolate pudding mix
3-1/2 cups milk
3 ounces cream cheese, softened to the point of creamy
2 cups whipped topping
2 tablespoons chopped pecans

Melt the butter in your 8 x 8 stoneware baker by microwaving for 10 seconds (longer if you have a low wattage microwave). Add the wafer crumbs and sugar and mix well. Press evenly over the bottom of your baker.

In your large serving bowl, combine the pudding mixes and milk until smooth. Spread half of the pudding over crust. Stir cream cheese into remaining pudding until smooth; gently spread over pudding layer. Cover and refrigerate for at least 2 hours or until set.

Spread whipped topping over dessert. Sprinkle with pecans. Cut into squares. Enjoy!

**Love the chocolate? You can drizzle chocolate syrup or fudge ice cream topping over the top before serving.

Original recipe and photo from Taste of Home. Recipe has been reformatted to work with your stoneware creating quick and easy dishes!

Happy Easter!

I am the resurrection and the life. He who believes in Me, though he may die, he shall live. And whoever lives and believes in Me shall never die. - John 11:25-26

Quick Fruitcake

Because so many of us don't like the original fruitcake with the candied fruits, I decided to try this one. It's so much better - and easier!! Yummmm. And just in time for Easter :)

1 package (15.6 ounces) cranberry-orange or blueberry quick bread mix
1/2 cup chopped pecans
1/2 cup raisins or chopped dates
1/4 cup chopped maraschino cherries
1/4 cup crushed pineapple, drained

Prepare quick bread batter according to package directions. Stir in the remaining ingredients. Pour into a greased 9-in. x 5-in. stoneware loaf pan.

Bake at 350° for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf. Enjoy!!

Fudge Sauce (ice cream topping)

1 Pkg "Jiffy" Fudge Frosting Mix
1 Tbsp. light corn syrup
2 Tbsp. butter or margarine
1/4 cup milk

Mix all ingredients in your Small Serving Bowl. Microwave on high for 1 minute. Stir and repeat two times. Remove and cool slightly. Pour over ice cream or cake. Enjoy!

Tropical Crab Appetizers

You all know how much I LOVE baking with crescents in my Hospitality Set, and I've found another appetizer I think you'll enjoy as much as I do!

2 cans crescent rolls, 8 count each
1 package (8 oz) cream cheese, softened
¼ cup mayonnaise or salad dressing
garlic salt, dash
1 can (8 oz) sliced water chestnuts, drained, coarsely chopped
1 can (6 oz) lump crabmeat, drained
¼ cup pineapple ice cream topping
2 cups shredded Monterey Jack cheese (8 oz)
4 medium green onions, chopped (1/4 cup)

Preheat oven to 350 degrees.

Lay out crescent rolls in your Hospitality Set, six along each side, 2 on each end with fat ends to the middle and points laying over the edge. The fat ends will NOT meet in the middle.

In your Large Serving Bowl, beat cream cheese, mayonnaise and garlic salt until smooth. Stir in water chestnuts and crabmeat, being careful to break up crabmeat as little as possible.

Spread crabmeat mixture over crescent rolls. Spoon small spoonfuls of pineapple topping evenly over crabmeat mixture. Sprinkle with Monterey Jack cheese and onions.

Bake approximately 25 minutes until top is deep golden brown. Enjoy!

No Roll Pie Crust

I've not tried this Pie Crust - yet! It looks easy enough and I thought I'd get you all in the mood for pie baking --- Celebrating Home is releasing a Veranda Pie Plate on April 15th!! Contact your Designer or myself to order yours.

3 cups flour
3 tsp. sugar
2 tsp. salt
1 cup oil
2 Tbsp. milk

Directions:

Combine flour, sugar and salt in your Large Serving Bowl. Combine oil and milk in your Small Serving Bowl. Add liquid to flour mixture. Blend with fork. Pat in pan. Makes 2 9-inch pies. Bake according to pie recipe directions. Enjoy!

Pizza Muffin Cups

Had a request this weekend for more things to make in the muffin pans. While this recipe is quick and easy, it's even better if you're using ground beef, turkey or sausage that you've precooked, re-bagged and froze! Just toss the already cooked ground beef in your beanpot, add spaghetti sauce and heat for about 10 minutes on power level 5 to defrost. Stir then continue to defrost in 2 - 3 increments until thawed and heated through. These cooking directions are not specific as they depend on the wattage of your microwave. If your ground beef is not precooked, follow the recipe as listed below.

1/2 lb. ground beef (ground turkey or sausage)
2 1/2 cups spaghetti sauce
1 (10 count) tube Pillsbury rolls
1 cup shredded mozzarella cheese, divided

Brown ground beef and drain, if needed. Add spaghetti sauce to beef and heat through. Meanwhile, separate rolls and flatten with your hands. Place rolls into sprayed muffin cups and press dough up the sides as much as possible. Spoon beef/sauce mixture evenly on top of the dough. Sprinkle each "cup" with mozzarella cheese. Bake in a preheated oven at 350 degrees F for 15-18 minutes. Enjoy!