Double Chocolate Swirl Bread

Double Chocolate Swirl Bread

Ingredients:
Bread
1/2 cup sliced almonds, chopped
1/2 cup white chocolate morsels, chopped
2 packages (11 ounces each) refrigerated French bread dough
1 egg white
1 tablespoon water
1/4 cup semi-sweet chocolate morsels, grated, divided

Chocolate Drizzle
1/2 cup white or semi-sweet chocolate morsels
1 teaspoon vegetable oil
Additional sliced almonds or white chocolate morsels (optional)

Directions:
1. Preheat oven to 375°F. For bread, lightly spray Loaf Pan with nonstick cooking spray. Coarsely chop almonds and white chocolate morsels; place in bowl.

2. Unroll one package of the bread dough on lightly floured surface; do not stretch. Lightly beat egg white and water in small bowl; brush dough with a portion of the egg white mixture. Grate half of the semi-sweet chocolate morsels evenly over dough. Sprinkle with half of the almond and white chocolate mixture; roll lightly with baking pin, pressing mixture into dough.

3. Unroll remaining package of bread dough directly over first dough layer, matching edges and rolling lightly to seal. Brush dough lightly with a portion of the egg white mixture. Grate remaining chocolate morsels over dough. Sprinkle with remaining white chocolate and almond mixture; roll lightly with baking pin.

4. Starting at narrow edge, roll dough up tightly; pinch edge to seal. Slice roll into four equal portions; place seam side down in pan. Make deep cut down the length of each loaf without cutting through ends. Brush loaves with remaining egg white mixture. Bake 25-30 minutes or until golden brown. Remove from oven; cool in pan 5 minutes. Remove loaves from pan. Cool completely.

5. For chocolate drizzle, microwave chocolate morsels and oil, uncovered, on HIGH 30-40 seconds or until chocolate is melted and smooth. (Do not overheat.) Drizzle over loaves; sprinkle with additional almonds or chocolate morsels, if desired.

Variation: White Chocolate Cherry Swirl Bread: Substitute 1/2 cup chopped maraschino cherries for the grated semi-sweet chocolate morsels; proceed as recipe directs. Drizzle finished loaves as directed in Step 5; garnish with halved maraschino cherries and grated almonds.

(Recipe from: Jennifer Weithman)

Apple Sage Stuffing

Ingredients
1 pound ground pork sausage with sage
8 ounces trinity mix (fresh diced onions, peppers, celery)
1/2 cup dried berry medley (berries and raisins)
1 large Granny Smith apple (rinsed)
1 tablespoon flour
1 (14-ounce) can reduced-sodium chicken broth
1 (6-ounce) box cornbread stuffing mix
cooking spray

Steps

1. Preheat oven to 450°F. Preheat large sauté pan on medium-high 2–3 minutes. Crumble sausage into pan (wash hands); stir in trinity mix and berries. Cook 5–7 minutes, stirring often, until meat is well browned and vegetables are tender. Meanwhile, peel apple; cut into small pieces.
2. Stir flour into sausage mixture and cook 2 minutes, stirring often, until flour is hot and well blended into mixture.
3. Stir in apple, broth, and stuffing mix until well blended. Coat 2-quart baking dish with cooking spray; add stuffing mixture. Bake 20–25 minutes or until golden and internal temperature reaches 165°F. Use a meat thermometer to accurately ensure doneness. Let stand 5 minutes before serving.

Prep and Cook: 40 minutes (Makes 8 servings.)

(Recipe from: Publix)

Easy Cookies Using Cake Mix

Easy Cookies Using Cake Mix

Ingredients:
2 eggs
1/2 C oil
2 tsp. vanilla
1 box of cake mix (any kind, but for most, yellow)

Combine all and mix. Roll into balls and bake at 275.

If you want to make Snickerdoodles:
Combine 1/2 C sugar and 2 tsp. cinnamon in separate bowl. After making dough balls with cake mixture, roll into cinnamon/sugar mixture. Place on baking sheet and flatten just a bit. Bake.

If you want to make Peanut Butter Cookies:
With cake mixture, add 1/2- 1 C Creamy Peanut Butter (depending on your taste). Roll into balls. Flatten with fork and sprinkle with sugar. Bake. (Optional: add Hershey's kisses in the middle of the cookie before baking).

If you want to make Sugar Cookies:
Roll cake mixture into balls and then onto sugar. Flatten. Bake. You can add M&M's or sprinkles if you want.

Oh-So Easy Symphony Brownies

Ingredients:
Brownie mix and ingredients needed to prepare
Hershey's Symphony Bars (as many as it takes to cover your pan)

Directions:
Prepare brownies according to package directions. Grease brownie pan. Add 1/2 of brownie mix in pan. Lay enough Symphony bars on top to cover the mix. Add rest of brownie mix. Bake according to brownie mix directions.

(Recipe from: Crystal Fly)

Hot Fudge Cake for your crockpot...really!

Hot Fudge Cake For Your Crockpot

Ingredients:
1 cup packed brown sugar
1 cup flour
3 Tbs. unsweetened cocoa powder
2 tsp. baking powder
1/2 tsp. salt
1/2 cup milk
2 Tbs. melted butter
1/2 tsp. vanilla extract
3/4 cup packed brown sugar
1/4 cup unsweetened cocoa powder
1 3/4 cup boiling water
vanilla ice cream

Directions:
Mix together 1 cup brown sugar, flour, 3 Tbs. Cocoa, baking powder and salt. Stir in milk, butter and vanilla. Spread over the bottom of slow cooker. Mix together 3/4 cup brown sugar and 1/4 cup cocoa powder. Sprinkle over the batter in slow cooker. Pour (NOT STIR) in boiling water. Cover and cook on high for 2-3 hours or until inserted toothpick comes out clean. Best served warm with vanilla ice cream.