German Chocolate Bundt Cake

German Chocolate Bundt Cake 

1 Box German Chocolate Cake Mix
1 cup water
1/2 cup vegetable oil
3 eggs
1 can German Chocolate Icing
mini chocolate chips
sweetented coconut flakes
white canned icing (melted)

Preheat oven to 350 and grease you bundt pan.

Mix cake mix, oil, water and eggs.  Beat until blended.  Stir in German Chocolate Icing until completely inforcorporated.

Pour into prepared bundt pan and bake for about 45 minutes (mine actually took about 55 minutes, so keep an eye on it until done). 

Let the cake sit for about 10 minutes then invert it onto a serving platter.  Be careful!  Take your time.  (I was shocked at how beautifully mine turned over for me.)  Cool completely.

Spoon abot half of the white into a microwave safe bowl.  Heat for 20 seconds.  Stir.  Heat for another 20 seconds.  Stir.  This should give the right consisitency for drizzling.  Drizzle white icing over the top of the bundt cake.

Sprinkle the top with coconut and mini chocolate chips.
http://collettaskitchensink.blogspot.com/2011/03/german-chocolate-bundt-cake.html

Chocolate Caramel Potato Chips

http://www.confessionsofacookbookqueen.com/2010/07/chocolate-caramel-potato-chips.html

Adapted from: The Rocky Mountain Sweet Shoppe Cookbook

INGREDIENTS

12 oz milk chocolate (I used candy melts)
12 oz bag rippled potato chips
14 oz bag of caramels, unwrapped
3 tablespoons half and half
Bag of Heath Bar Bits 'O Brickle

Line baking sheets with wax or parchment paper and set aside. Put caramels and half and half in a microwave safe bowl and microwave for about 3 minutes, stirring every 30 seconds. Stir until melted and creamy.

Using a pastry brush,  lightly brush the melted caramel halfway down both sides of the potato chips. Be sure to brush only a light coat, or the chips will get too soggy. Place on lined baking sheets to set for about 30 minutes.

Melt the chocolate in a microwave safe bowl and dip the caramel coated chips about a third of the way, allowing the excess to drip off. Sprinkle the Heath Bar bits on the melted chocolate and place back on the wax paper to set for about 2 hours.

(Looks like something the YW would like! et)

Bird Nest Snack

http://sunscholars.blogspot.com/2011/03/welcome-spring-bird-nest-snacks.html

Made with Peeps, Rice Krispies, Chinese Noodles, Butterscotch chips, mini marshmallows, and jelly bean eggs

Resurrection Rolls

http://go.tipjunkie.com/resurrection-rolls

Ingredients:

One can of crescent roll dough

8 large marshmallows (or one for each roll you’ll be making)

Melted butter

Cinnamon sugar

Bible or Easter storybook

Assemble rolls and read the story:

1. Read John 19 while the oven is pre-heating according to the package directions. If you’re really on top of things, spend the week before reading John 12-18 with your kids.
2. Unroll the crescent rolls. Explain that this is like the cloth they wrapped Jesus in.
3. Give your child a marshmallow and explain that it represents Jesus… all white and pure because He was without sin.
4. Roll the marshmallows in the melted butter. This symbolizes the embalming oils.
5. Roll the marshmallows in the cinnamon sugar. This is like the spices used to prepare his body for burial.
6. Wrap the marshmallow in the crescent roll cloth, pinching the dough together securely. Don’t worry about the shape so much, they’ll taste the same no matter how you roll or bundle them. This represents how they would have wrapped Jesus’ body. I like to brush them with more melted butter, but it’s not necessary.
7. Put the rolls in the oven (symbolizing the tomb) and bake for the amount of time specified on the package.
8. While the rolls are baking, read John 20:1-18.
9. Open the tomb and remove the rolls. When they’re cool enough to handle, break one open and discover what happened to the marshmallow. Jesus is risen! At this point, you can read 1 Thessalonians 4:16-18. Jesus is coming again!

Marshmallow Creme Peach Sorbet

Heidi made this and it is divine!

FLUFFY PEACH SORBET

1 (29 oz.) can peaches in juice, drained
1 tsp. lemon juice
1 (7 1/2 oz.) jar Marshmallow Fluff

In a blender or food processor, combine peaches and lemon juice until fairly smooth but some chunks of fruit remain.

Whirl in Fluff until blended.

Pour into an ice cream maker and freeze as manufacturer directs.

TO FREEZE WITHOUT AN ICE CREAM MAKER:
Pour into a shallow bowl and freeze 3 to 4 hours or until slushy. Beat with electric mixer or in food processor to break up ice crystal. Return to freezer and freeze until firm.

 

I think Heidi just put it in a pan and froze it.  It was SOOOOO good!

Makes 1 1/2 cups
Source: Durkee-Mower Inc.

Category:  Desserts, Frozen Desserts
Msg Link:  http://www.recipelink.com/msgid/3133116

 

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