Chocolate Lust

Crust:

1.5 c flour
0.75 c butter, melted
0.5 c chopped walnuts

Mix all the above together in a bowl.  Put into a 13x9x2 dish and pat down.  Bake on 375F for 15 minutes.  Cool.

Middle Layer:

1 pkg (8oz) cream cheese
1 c powdered sugar
1 c cool whip

Mix cheese and sugar together until creamy.  Then add cool whip.  Spread mixture over cooled crust.  

Top Layers:

2 pkgs instant chocolate pudding

Make both packages of chocolate instant pudding according to pkg directions.  Spread on top of cheese mixture.

Use remaining cool whip to spread on top of chocolate pudding layer.  Sprinkle with crushed walnuts, if desired!

Hot Mama Grade: A

Cranberry Relish with Apple

Originally from: Party Vegan Cookbook

Ingredients:
1 - 12 oz package fresh cranberries
1 apple, peeled, cored and finely chopped
1 c light brown sugar
1/2 t  grated fresh ginger
1 t ground cinnamon
2 T balsamic vinegar
2 T pomegranate molasses
2 T water

Directions:

1. In a large saucepan, combine all the ingredients and bring to a boil.  Reduce the heat to low and simmer, stirring frequently, until the cranberries pop and the apple is tender, about 15 minutes.  Remove from the heat and set aside to cool.

2. Transfer to a serving owl and refrigerate for at least 1 hour before serving.  This relish can be made several hours in advance but tastes best if eaten on the same day that it is made.

Hot Mama Notes: I used Italian Wine Vinegar for the balsamic.  I used regular molasses.  I used a pinch of ground ginger in lieu of the fresh ginger.  I used a honeycrisp apple.  Next time, I think I will simmer for less time than listed.  The end result was very thick, almost like a jam.  We liked this recipe, it is very tasty.  I think it tastes best fresh and hot.  My husband thought this was like a cranberry tart filling.  I would make it again.

Hot Mama Grade: A-

Cherry - Pineapple Dump Cake

https://www.foodnetwork.com/recipes/ree-drummond/dump-cakes.amp.html

Ingredients:

Cherry-Pineapple Dump Cake:

One 21-ounce can cherry pie filling
One 15-ounce can crushed pineapple
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter

Peach Dump Cake:

1 large can peaches in syrup
1 box white cake mix (18 ounces)
1 1/2 sticks (12 tablespoons) butter
Whipped cream, for serving

Directions:

Preheat the oven to 350 degrees F.

For the cherry-pineapple dump cake:

Dump the cherry pie filling and crushed pineapple into a 9-by-13-inch baking dish. Stir together. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.

For the peach dump cake:

Dump the peaches into a 9-by-13-inch baking dish. Sprinkle the cake mix over the top of the fruit. Slice the butter into tablespoons and distribute evenly over the surface of the cake mix.

Bake until the tops are brown and bubbly, 45 minutes to 1 hour. Serve with whipped cream.

Recipe courtesy of Ree Drummond

Show: The Pioneer Woman

Recipe from Tia C:

Dump a can of cherry pie filling and a can of crushed pineapples (undrained) into cake pan. Mix together and spread evenly.

Sprinkle one box of yellow cake mix all over the top, then dot the top with one stick of butter cut into small pieces.

Bake at 350 until butter melts and top becomes crusted over.

Chocolate Peanut Butter Bars

Originally from: Erica C.

Ingredients:

1 package (18.25 ounces) plain yellow cake mix
1 cup chunky peanut butter
8 tablespoons (1 stick) butter, melted
2 large eggs
1 package (12 ounces; 2 cups) semisweet chocolate
chips
1 can (14 ounces) sweetened condensed milk
2 tablespoons butter
1 cup frozen unsweetened grated coconut, thawed, or
sweetened flaked coconut
2 teaspoons pure vanilla extract 

Instructions:

1. Place a rack in the center of the oven and preheat
the oven to 325 degrees F. Set aside an ungreased
13-by-9-inch baking pan. 

2. Place the cake mix, peanut butter, melted butter
and eggs in a large mixing bowl. Blend with an
electric mixer on low speed for 1 minute. Stop the
machine and scrape down the sides of the bowl with a
rubber spatula. The mixture will be thick. Reserve 1
1/2 cups for the topping. Transfer the remaining crust
mixture to the pan. Using your fingertips, press the
crust evenly over the bottom of the pan so that it
reaches all sides. Set aside. 

3. For the filling, place the chocolate chips,
condensed milk, and 2 tablespoons butter in a
medium-size heavy saucepan over low heat. Stir and
cook until the chocolate is melted and the mixture is
well combined, 3 to 4 minutes. Remove the pan from the
heat and stir in the coconut and vanilla until well
distributed. Pour the chocolate mixture over the
crust, and spread it evenly with the rubber spatula so
that it reaches the sides of the pan. Using your
fingertips, crumble the reserved crust and scatter it
evenly over the chocolate. Place the pan in the oven. 

4. Bake the cake until it is light brown, 25 to 30
minutes. Remove the pan from the oven and place it on
a wire rack to cool for 30 minutes. 

5. Cut the cake into 48 bars. Remove the bars from the
pan with a metal spatula and serve. 

Store these bars, covered in plastic wrap, at room
temperature for up to three days or in the
refrigerator for up to one week. Or freeze them,
unwrapped in aluminum foil, for up to six months. Thaw
the bars overnight in the refrigerator before serving.

Hot Mama Notes: We have made this recipe A LOT.  It is always a crowd pleaser.  Everyone loves it, and it is so easy to make. :)

Hot Mama Grade: A