Triple Chocolate Mousse Cake

I found this recipe on the Kraft Foods Website (www.kraftfoods.com). I am SO making this for the Holidays! UPDATE: This cake was made for Christmas, and is absolutely AWESOME!

1/2 cup chocolate syrup

1 pkg. (2-layer size) chocolate cake mix

1 cup water

1/3 cup oil

7 eggs, divided

1/2 cup Sour Cream

1 pkg. (8 oz.) Cream Cheese, softened

1 cup sugar

1 can (12 oz.) evaporated milk

4 squares Semi-Sweet Chocolate, melted

1 cup thawed Cool Whip Preheat oven to 375 degrees.

Spray 12-cup fluted tube pan with cooking spray; pour in chocolate syrup. Beat cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan. Beat cream cheese and sugar with mixer until well blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down. Place tube pan in shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake with Cool Whip.

Hot Cocoa Mix

This mix, in a jar or a pretty mug, makes a great Holiday gift! 6-1/2 cups powdered milk 1 - 5 oz. pkg. chocolate pudding mix (NOT instant) 1 cup powdered chocolate drink mix (such as Nesquick) 1/2 cup powdered non-dairy creamer 1/2 cup powdered sugar 1/2 cup unsweetened cocoa powder 1 cup mini chocolate chips In a large bowl, combine all ingredients and mix well. If giving as gifts in jars: Divide the mixture between 2 quart jars, seal and decorate. Attach a tag with the following directions: Dissolve 1/3 cup cocoa mix in 1 cup boiling water. Stir well. If giving as gifts in mugs: Place 1/3 cup mixture in a small ziploc baggie, place in mug. Decorate mug as desired. Attach a tag with the following directions: Dissolve entire contents in 1 cup boiling water. Stir well.

Crockpot Pizza

Simple, easy, and oh so good! 1-1/2 lb. hamburger 12 oz. pkg. Kluski Noodles 16 oz. jar pizza sauce 8 oz. jar spaghetti sauce 8 oz. pkg. cheddar cheese 8 oz. pkg. mozzarella cheese Sliced pepperoni 1 medium onion Mushrooms and green pepper, optional Cook noodles until done. Brown hamburger, onions, and mushrooms and green pepper (if using), and drain excess grease. Add sauces and heat through. Add a layer of noodles to the crockpot, then a layer of meat sauce, a layer of pepperoni slices, and then a layer of cheeses. Repeat layers. Cook on high setting for 30 minutes, or on low setting until cheese is melted.

Monkey Bread

The grandsons love this! 1-1/2 cups brown sugar 2 tsp. ground cinnamon 3 - 10 oz pkgs biscuits 1-1/2 sticks unsalted butter Preheat oven to 350 degrees. Mix together 3/4 cup brown sugar and cinnamon. Cut biscuits into quarters, then dip each into sugar mixture and place in a greased Bundt pan. Do this until all biscuits are used and all sides of the pan are evenly filled with dough. Melt butter and mix with remainder of brown sugar. Pour mixture over biscuits. Bake for 30-35 minutes. Flip pan over onto a serving dish, serve hot.

Crockpot Stuffing

This stuffing recipe was adapted from one I found on the Rival Crockpot Cookbook Website. It's a very good way to free up room in your oven, especially if you have a large turkey roasting in there! 1 cup butter or margarine 2 cups chopped onion 1 cups chopped celery 1/4 cup parsley 12-13 cups slightly dry bread cubes 1 tsp. poultry seasoning 1/2 tsp. each salt and pepper 1-1/2 tsp. sage 2-1/2 cups chicken broth 2 eggs, beaten Melt butter in skillet; saute onions, celery, and parsley. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Mix in broth to moisten; add beaten eggs and mix well. Pack lightly into crockpot. Cover; cook on high 45 minutes, then reduce to low for 4-6 hours.

White Chili

This recipe is one of my favorites, and a nice alternative to traditional chili. 1 lb. boneless, skinless chicken breasts 1 medium onion 1-1/2 tsp. garlic powder 1 Tbs vegetable oil 2 - 15 oz can Northern Beans, RINSED WELL 1 - 14 oz can chicken broth 2 - 4 oz cans chopped green chilies 1 tsp. salt 1 tsp. ground cumin 1 tsp. oregano 1/2 tsp. pepper 1/4 tsp. cayenne pepper 4 oz. cream cheese 1 - 8 oz. container sour cream 1/2 cup whipping cream Saute chicken, onion, and garlic powder in oil until chicken is no longer pink. Add rinsed beans, broth, chilies, and seasonings. Bring to a boil, reduce heat and simmer 30 minutes uncovered. Remove from heat, stir in cream cheese, sour cream, and cream.

Oven Chicken Salad

This dish is true comfort food. 1 - 8 oz can sliced water chestnuts 2 cups diced cooked chicken 3/4 cup diced celery 1 TBS chopped pimento 1 - 3-1/2 oz can french fried onions 2 TBS mayonnaise or Miracle Whip 1 pkg. chicken gravy mix 1 cup milk Drain water chestnuts. Combine chicken, celery, pimento, water chestnuts, half of the onions, and mayonnaise or Miracle Whip in large mixing bowl. Prepare chicken gravy according to package directions, using milk instead of water. Pour gravy over chicken mixture and blend thoroughly. Pour into 1 quart baking dish, top with remaining onions. Bake at 400 degrees for 10 minutes until heated through. Cover with foil if onions are browning too quickly to prevent burning. NOTE: I am not a big fan of celery, especially chunks of it in any dish! I substitute celery flakes, to get the flavor without the "chunks".