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prepare for love: no-bake chocolate yummy

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By foodorleans · March 27, 2012 · 1 Comment · 94 Views

If you make it, they will love.

There's no way for me to properly portray to you how rich this monster is, but I will say that chocolate yummy is one of those things you can't stop eating even if you're completely full from tasting all the different goodies at the potluck, cause it's so darn cool and smooth. Plus, this version packs a wallop of dark chocolate that tempers the typical over-sweetness of desserts with pudding, cream cheese, and whipped cream. Yeah, that's what it's made of. So what?

I was reintroduced to chocolate yummy at the first few potlucks I attended in Louisiana, but I swear I used to eat it as a child in Oklahoma...but we called it something else I can't remember. Anyway, it was good then and it's good now, but much, much better if made with a less processed-food touch. Think homemade, ultra-rich dark chocolate pudding with a dash of cinnamon and cayenne instead of Jello pudding from a box. Think lightly sweetened, real whipped cream instead of a synthetic whip of corn syrup and fat. See how much better that is already?

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by-heart mac and cheese

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By foodorleans · October 3, 2011 · 3 Comments · 205 Views

Most of us have a soft spot for good old macaroni and cheese, and personal preference usually depends on what we grew up eating at potlucks, church dinners, or our grandmother's table.  Some folks insist on American cheese being the only cheese that can meld with macaroni, and some profess a strong affinity for a crispy breadcrumb topping that crunches up in the oven.  Me?  I'm a pretty straightforward, white-sauce-meets-pasta kind of gal, though I'll put just about any kind of cheese into the sauce (anything that grates, anyway--no brie or fresh mozzarella).  I like an extra layer of cheese over the top, and I've developed a tendency to add a dollop of grainy Creole mustard to the sauce before I stir in the macaroni; it sparks the sauce a little bit, just the way I like it.

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