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The ultimate guy dessert: Twinkies, coffee, and booze.  Plus, the ladies love how it looks . . .
Tom D.
Rockville, MD

Twinkie-Misu

1 box (containing 10) Hostess Twinkies
¼ cup strongly brewed coffee or espresso, cooled
¼ cup Kahlua (may substitute additional strong coffee or espresso)
½ gallon coffee (or coffee and chocolate) ice cream, softened slightly
½ cup bittersweet chocolate, coarsely grated chocolate shavings or sprinkles
Slice each Twinkie in half lengthwise. Line a 8½- by 4½-inch loaf pan lengthwise with two 18-inch-long sheets of plastic wrap, overlapping the sheets slightly in the center of the pan and letting the excess plastic wrap hang over all sides.

Place 5 Twinkie halves, cream side up, crosswise in the pan. Mix together coffee and Kahlua. Using a pastry brush, generously apply some of the coffee mixture to the cut side of each Twinkie.  Spoon about a ½-inch layer of softened ice cream over the Twinkies. Sprinkle with about 2 tablespoons of grated chocolate. Arrange another 5 Twinkie halves on top of the chocolate, cream side up, brush with coffee and top with another ½-inch layer of ice cream and another 2 tablespoons of chocolate. Repeat with the remaining ingredients, finishing with a layer of ice cream. Smooth the top, pressing down firmly. Pan should be filled to just above the rim. Fold plastic wrap over top of cake. Freeze for at least 8 hours.

To serve, carefully unfold the plastic wrap from the top of the cake and use it to lift the cake out of the pan and carefully invert the Twinkie-misu onto a platter. Remove and discard the plastic wrap. Sprinkle top with chocolate shavings and serve with mocha fudge sauce.

Mocha Fudge Sauce  (Makes 2 cups )
1 cup packed dark brown sugar
1/2 cup light corn syrup
1 1/2 tablespoons instant espresso powder
3 ounces unsweetened chocolate, finely chopped
1/2 cup heavy (whipping) cream
2 1/2 tablespoons Kahlua, or to taste
Pinch of salt
In a small, heavy saucepan over medium heat, bring the brown sugar, corn syrup and espresso powder to a boil, stirring until the sugar dissolves. Remove the pan from the heat, add the chocolate and stir until melted. Stir in the cream, Kahlua and salt. Serve warm or at room temperature.

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FROZEN CHEESECAKE

1 - 8 oz. pkg Phila. cream cheese

1 cup sugar

pinch of salt

3 eggs, separated

1/2 pint whipping cream

1/4 tsp vanilla

1/4 lb. graham cracker crumbs

Cream sugar, cheese and salt.  Add beaten egg yolks, then beaten egg whites

and whipped cream, and vanilla.  Line bottom of freezer tray(s) with crumbs,

pour in mixture, cover with remaining crumbs.  Place in freezer overnight. 

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hey hows it going, love the site

k i got this super cool recipe

I call it the

Super crunchy chili Sandwhich. :/

Anyways

you take some crackers, grind them up

mix it up with a can of chily

Put it on a bun with a slice of cheese

put it in the microwave, nuke it till the cheese is melted

Cheap, easy to make, good crunchy meal. Its simple but yea

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White Trash Casserole:

Ingredients:

Crisco

White Castle Sliders (You can substitute McD's cheeseburgers if you need to)

Tater Tots

Chunky Creamy Chicken Noodle Soup

Velveeta

Baco-Bits Brand Bacon Flavored Bits

Take a casserole dish and run the inside with Crisco, then take the sliders (or cheeseburgers) and line the bottom, buns and all, press them down a little bit so you have a solid layer of burger, then our over the Creamy chicken soup.  Once you get about a ¼ in of soup covering the burgers, cover the soup in a layer of tater tots.  Cover the tater tots with the Velveeta then throw some Baco-Bits Brand Bacon Flavored Bits on-top.  Stick it in the oven for about 45 minutes at about 350 Degrees.  Take it out, let it cool, and then enjoy the White Trash goodness.

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White Trash Broccoli, Rice and Chicken Casserole

I may have sent this but I don't remember it ever showing up... I like it because you just can't go wrong when the recipe calls for a can of Campbell's cream of whatever soup...  I actually made a double batch for a friend of mine who's daughter was in the hospital for a while [everyone's fine now...]...she said it was great comfort food.

 

Serves:  4

 

1 Cup Uncooked Rice (any kind)

Cook the rice according to its type.

 

1/2 Cup Celery, Chopped

1/2 Cup Onion, Chopped

1 Tablespoon Butter

Sauté Celery and Onion in Butter until Onion is Translucent

 

2 Cups Cooked Broccoli, Chopped fine

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

2 Cups Cooked Chicken, Chopped

3 Cups shredded Cheddar Cheese

1/4 Cup Milk or Cream

 

Combine all ingredients in the biggest bowl you have.  This should be very moist. Put the mixture in a 13 x 9 baking dish (or a couple of large loaf pans). Bake for 30 - 45 minutes at 350 F, until it is hot all through and the top is a little brown.   As a main dish, this will serve 4-8, depending on what else you serve with it.

 

TIPS:

 

I like to use frozen chopped broccoli or frozen mini florets.  I also get a whole, roasted chicken from the store.  It takes 1/2 a chicken for the recipe, so I can use the other half for another meal. The cheese comes in a 3 cup package already shredded.   I like this with the sharp cheddar.  I use milk or cream depending on what I have in the house.

 

This makes ahead really well.  You can combine everything, put it in the baking dish, and put it in the refrigerator.  When you want it, just pop it in the oven to bake.  If the baking dish is glass, you can warm it in the microwave, but then you don't get the brown top.

 

It's easy to double the recipe. Then you can freeze the second casserole for a later meal.  Thaw before baking.

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