CLOSED Top Chef Contest #2! 2 Winners slotmom & Corabets

CHIPS AHOY! Ice Cream Loaf


Recipe Rating:

Prep Time: 20 min
Total Time: 6 hr 20 min
Makes: 12 servings
1 pt. (2 cups) strawberry ice cream, softened
1/2 cup hot fudge topping, divided
1/2 cup JET-PUFFED Miniature Marshmallow
10 Chocolate Chewy CHIPS AHOY! Real Chocolate Chip Cookies, coarsely chopped, divided
1 pt. (2 cups) vanilla ice cream, softened
1 cup thawed COOL WHIP Whipped Topping



SPREAD strawberry ice cream evenly into plastic wrap-lined 9x5-inch loaf pan; top with layers of 1/4 cup of the fudge topping, the marshmallows and 3/4 cup of the chopped cookies. Freeze 30 min.
COVER cookie layer with the vanilla ice cream; cover with plastic wrap. Freeze 6 hours or overnight.
UNMOLD dessert onto serving platter. Remove and discard plastic wrap. Spread whipped topping onto top and sides of dessert. Sprinkle with the remaining chopped cookies. Drizzle with the remaining 1/4 cup fudge topping. Store leftover dessert in freezer.

An easier-than-pie dessert reminiscent of banana cream pie. Mmm!


Prep Time:15 min
Start to Finish:2 hr
Makes:16 servings

2 cups Original Bisquick® mix
2 tablesp sugar
1/4 cup firm butter or margarine
1 package (4-serving size) vanilla instant pudding and pie filling mix
1 3/4 cups milk
2 medium bananas, sliced
2 cups whipped cream
1/2 cup toasted shredded coconut


1. Heat oven to 375°F. Mix Bisquick mix and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until crumbly. Press in bottom of ungreased square pan, 9x9x2 inches.
2. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes.
3. Make pudding mix as directed on package for pudding, using 1 3/4 cups milk; spread over crust. Top with banana slices. Spread whipped cream over top. Sprinkle with coconut. Cover and refrigerate at least 1 hour but no longer than 24 hours.

Sensational S'More Torte


Ingredients:

CAKE
1 3/4 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
1 1/2 teasthingys baking soda
1 teasp salt
1 1/2 cups sour cream
2/3 cup butter, softened
2 large eggs
1 1/2 teasp vanilla extract

FILLING
2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Mini Morsels
1 pkg. (3.5 oz.) vanilla instant pudding and pie filling mix
1 cup cold milk
1 pkg. (8 oz.) cream cheese, softened
1 container (12 oz.) frozen whipped topping, thawed
4 cups miniature marshmallows, divided
16 whole graham crackers
10 fudge-covered graham crackers or 5 squares chocolate graham crackers


Directions:
FOR CAKE:
PREHEAT oven to 350° F. Grease and line bottom of two 8-inch-square cake pans with parchment paper.

COMBINE flour, sugar, baking cocoa, baking soda and salt in large mixer bowl. Beat in sour cream, butter, eggs and vanilla extract until just moistened. Beat on medium speed for 3 to 4 minutes or until light in color. Sthingy into prepared pans.

BAKE for 40 to 45 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

FOR FILLING:
MICROWAVE morsels in microwave-safe bowl on HIGH (100%) power for 1 Minute; STIR. Morsels may retain some of their shape. If necessary, microwave at additional 10- to 15-second intervals, stirring until smooth.

COMBINE pudding mix and milk in large mixer bowl. Beat for 2 minutes or until thickened. Beat in cream cheese. Fold in whipped topping. Fold in 3 cups marshmallows.

SLICE each cake layer in half horizontally. Place two layers, side-by-side, cut-side-down on large serving platter. Spread 1/2 the melted chocolate over the cake layers. Lightly press half the graham crackers into melted chocolate, cutting crackers to fit. Spread 1/2 the filling over graham crackers. Repeat with remaining cake layers, melted chocolate, graham crackers and filling, covering tops only, not sides of cake.

COARSELY chop chocolate covered graham crackers. Sprinkle over top of torte. Sprinkle with remaining marshmallows. Refrigerate for at least 5 hours or overnight

I told you I love to cook each one of these are my favorit I can't just pick one . So I hope I cought some ones eye , so they will try to make theses dishes and I know they will be there favorit too. enjoy every one .

slotmom, You should really open up a little diner or cafe, you have many great looking recipes...

Thank you Hun I always wanted to do that . But funds would not let me . That has always been my dream to have my own restraint . I love to cook and folks say I do it very well . I was a cook at a hospital and a nursing home so I have had great experience in cooking for large groups . Maybe one day I will win big so my dream can come true . But I am in a bit of bad luck right now . But I will never give up hope . I have to believe in my dreams right . Enjoy all these wonderful dishes . I have made each and every one of them . You will love them too ty HUGSslotmom

French Apple Tart

6 cups thinly sliced tart apples
1 teasp. ground cinnamon
1/4 teasp. ground nutmeg
A pinch if you like AllSpice
1/2 cup Splenda Sugar Blend for Baking
3/4 cup fat-free half-and-half or whole milk
1/2 cup Reduced Fat Bisquick
2 large egg
2 tabelsp. oil
Crumb topping:
1 cup Reduced Fat Bisquick
1/2 cup chopped walnuts or pecans
1/4 cup brown sugar, firmly packed
3 tablesp. less-fat margarine (with 8 grams of fat per tablesthingy)

~~~~~~~
Preheat oven to 325 degrees. Coat a foil-lined springform pan with Pam cooking spray,
Add apple slices, cinnamon, and nutmeg to a large bowl and toss to blend. Pour apple mixture into prepared baking dish, arranging apple slices so they lay as flat as possible over each other.
In mixing bowl, beat sugar blend, milk, 1/2 cup biscuit mix, egg, egg substitute, and canola oil together on medium speed until smooth. Pour batter over apples.
Add remaining ingredients (1 cup biscuit mix, walnuts, brown sugar and less-fat margarine) to a 4-cup measure and mix with fork until crumbly. Sprinkle crumb mixture over the top of tart. Bake for 55-60 minutes, until knife inserted in the center comes out clean. Serve hot or cold

this is the best drink, we used to make it all the time when i lived in alaska

yummmm, now that sounds like a refeshing drink!

Peachtree Punch


Skip the pick-your-own option at the peach orchard and imbibe in this creamy spiked smoothie. To peel a fresh peach, immerse it in boiling water for 30 seconds, then plunge it into a bowl of ice water. Under running water, use your fingers to slip off the skin.

Serving: 1

1 medium fresh peach, peeled, pitted and quartered
1 1/2 ounces silver rum
2 ounces orange juice
1/4 ounce coconut syrup
1/4 ounce peach liqueur
1 1/2 cups crushed ice, plus additional ice cubes
1 sprig mint, for garnish
Grated nutmeg, for garnish
Red wine or double old-fashioned glass


Reserve one of the peach quarters. Combine the remaining three peach quarters, rum, orange juice, coconut syrup, peach liqueur and crushed ice in an electric blender and pulse for a few seconds, just until uniformly combined.

Pour into the glass and add ice cubes to fill. Garnish with the remaining peach quarter, skewered on a cocktail pick, and the mint sprig. Dust with nutmeg.

Congrats 2 winners!

$25: slotmom
$25: Corabets
Send me your Quicktender accounts to be paid

Contest Closed, thanks for all the great recipes!


$25 CASH Recipe Contest #2
Concours a gagner 25$ CASH
*TOP CHEF Contest #2* NO Deposit Required


Post: your favorite food or drink recipe to enter!
Postez: votre recette préférée de boissons
ou de nourriture pour écrire le concours

$25 Winner (USD) announced September 15 th
gagnant 15.09
$25 CASH Winner paid by Quicktender
or transfer to Your NETSPEND Visa
This was my favorite contest, so we are
running it again!!
Custom banner by 2112

Hope you two win big. Good going!!!

TDTAT:
Congrats 2 winners!

$25: slotmom
$25: Corabets

OMG THANK YOU and I hope you all try some of these they are really good Thank so much

WTG guys, may your luck continue when you play your winnings.