CHOCOLATE SWIRL DELIGHT RECIPE: HOW TO MAKE IT
I made a few updates to a great recipe and ended up with an impressive dessert. Everyone loves its light texture and chocolaty flavor. —Lynne Bargar, Saegertown, Pennyslvania
Provided by Taste of Home
Categories Desserts
Total Time 25 minutes
Prep Time 25 minutes
Cook Time 0 minutes
Yield 12 servings.
Number Of Ingredients 4
Steps:
- Cut each cake roll into 6 slices; reserve any broken chocolate coating for topping. Line bottom and sides of a 9-in. springform pan with cake slices, covering completely., Whisk milk and pudding mixes 2 minutes (mixture will be thick); spread onto bottom layer of cake rolls. Cover with whipped topping. Sprinkle with reserved chocolate pieces. Refrigerate, covered, at least 2 hours before serving.
Nutrition Facts : Calories 331 calories, FatContent 12g fat (5g saturated fat), CholesterolContent 16mg cholesterol, SodiumContent 382mg sodium, CarbohydrateContent 46g carbohydrate (35g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
SNACK MIX SQUARES RECIPE: HOW TO MAKE IT
A fun snack mix pressed into chewy bars, this treat is popular with kids of all ages. Someone is always asking me for this quick and easy recipe. —Lisa Byler, Millersburg, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield about 3 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine pretzels, cereal and M&M's. In a large saucepan over low heat, melt butter and peanut butter. Add marshmallows; cook and stir until marshmallows are melted and mixture is smooth. , Pour over pretzel mixture; stir to coat. Press into a greased 13x9-in. pan. Cool until firm; cut into squares.
Nutrition Facts : Calories 114 calories, FatContent 6g fat (3g saturated fat), CholesterolContent 8mg cholesterol, SodiumContent 107mg sodium, CarbohydrateContent 15g carbohydrate (9g sugars, FiberContent 0 fiber), ProteinContent 2g protein.
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- In a heavy-bottomed pot or Dutch oven, melt the butter and saute the pancetta and shallots over medium-low heat for 5 minutes. Add the morels and porcini and saute for another 5 minutes. Add the rice and stir to coat the grains with butter. Add the wine and cook for 2 minutes. Add 2 full ladles of the chicken stock mixture to the rice plus the saffron, salt, and pepper. Stir and simmer over low heat until the stock is absorbed, 5 to 10 minutes. Continue to add the stock mixture, 2 ladles at a time, stirring every few minutes. Each time, cook until the mixture seems a little dry before adding more of the stock mixture. Continue until the rice is cooked through, but still al dente, about 25 to 30 minutes total. When done, the risotto should be thick and creamy and not at all dry. Off the heat, stir in the Parmesan cheese. Serve hot in bowls with extra cheese.
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Category gluten-free, low-cost, nut-free, vegetarian, autumn, weeknight meals, winter, baking, dinner, roasted, side dish
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Reviews 4.8
Total Time 25 minutes
Category Desserts
Calories 331 calories per serving
- Cut each cake roll into 6 slices; reserve any broken chocolate coating for topping. Line bottom and sides of a 9-in. springform pan with cake slices, covering completely., Whisk milk and pudding mixes 2 minutes (mixture will be thick); spread onto bottom layer of cake rolls. Cover with whipped topping. Sprinkle with reserved chocolate pieces. Refrigerate, covered, at least 2 hours before serving.
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Total Time 30 minutes
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