Chocolate Nachos

Posted by Jennifer (the Student)

Last Sunday, I went to party at my friend Mickey’s house to celebrate the new season of “The Killing”.  It was a fun night; we ate comfort food and watched the 2-hour season première. I know we usually focus on healthy eating here but there is always room for treats. This is the dessert I made and it was quite popular.

INGREDIENTS

  • 2-5.5 oz bags of “Food Should Taste Good” chocolate tortilla chips
  • 1-jar sea salt caramel sauce (I used Trader Joe’s)
  • 1-jar chocolate sauce (I used Trader Joe’s)
  • 1-cup milk chocolate chips
  • 1-bag of marshmallows
  • 1-cup chocolates or candy (I used truffles From Trader Joe’s)

DIRECTIONS

  1. Preheat oven to 275.
  2. Spread chips on a cookie sheet on heat for a few minutes.
  3. In two small saucepans, heat the caramel and chocolate sauces.
  4. Place chips on oven-safe serving dish and spread marshmallows, milk chocolate chips and chocolates on top of the chips. Return to oven, watch carefully, and don’t melt chocolates. Just soften a little or you will end up with a soupy mess.
  5. Remove from oven and top with chocolate and caramel sauces.
  6. Enjoy immediately.
  • Of course, this can be made smaller or large. Also, I think you could mix-up the ingredients and make it your own. In fact, we talked about using peanut butter.
  • Also, all sauces could be homemade but with school I was happy just to get this all together.

Was anyone else disappointed that we still did not find out who killed Rosie Larson?

♥ ♥

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Mini Chocolate Mint Trifle

Posted by Jennifer (the Student)

Happy St. Patrick’s to all!

I have a very quick recipe for you that requires mostly just assembling.  I think this sweet treat is lighter than most trifles and it is quite tasty. Enjoy!

Ingredients

Bottom Layer

  • chocolate brownies or cookies (I used Laura’s Wholesome Junk Food Mint Double Fudge Bitelettes)

Pudding Layer

  • 1 package of firm silken tofu
  • 2 TBSP agave nectar
  • 1/2 to 1 tsp mint extracts
  • 2-3 drops of green food coloring

Cream Topping

  •   1 can coconut milk
  •  2 TBSP agave nectar

Candy Topping

  • several mints or chocolates (I used Newman’s Own Dark Chocolate peppermint cups)

Instructions

  1. Rough chop or crumble brownie/cookie to cover bottom of container.
  2. Combine tofu, agave nectar, mint extracts and food coloring. (I used a immersion blender)
  3. Top brownie/cookie layer with pudding.
  4. Blend coconut milk and agave nectar with hand mixer until it thicken a bit.
  5. Top pudding layer with cream topping.
  6. Rough chopped candy and sprinkle on top.
  7. Keep refrigerated until served.

* I used small trifle glasses but this could be made as a traditional trifle too.

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