Foodie Pen Pal # 2

This month I received a wonderful box from Kiersten at Testing TasteBuds. It was a fabulous box of goodies. It came right before my husband and oldest son went on a road trip. She shared some Coconut Chocolate Chip Cookies that were yummy. I've made them twice now there that good. The Peanut Butter Granola was so good that I hunted it down to include in my own box this month. Since my person was out of town and I sent it late. That rice Krispee treat you see was HUGE and covered in chocolate! I shared it with my husband over a couple of nights it was that big. We love fiber one bars in our house, I didn't eat these. My kids snatched them up before I even knew they were gone. Speaking of kids they saw those Dora Chocolate milk straws. I'm saving them for a rainy day when we need a little something special to get through dreary June in Washington. Thanks again Kiersten it was all fabulous!

Triple Chocolate Cherry Fudge Cake

My mom started making this cake years ago. Originally it was made in a 9x13 cake pan with chocolate pudding on top. I've taken it and changed it up and at least in my opinion made it better.

Ingredients:

1-2 Cans Cherry pie filling

1 Devils Food Cake Mix

1/2 package Chocolate Chips

Directions:

Mix cake mix according to directions on box. Add in the pie filling and chocolate chips. Bake in a bundt pan according to time and temp on cake mix box. 

Topping:

1/2 pint Heavy Cream

1 package semi sweet or dark chocolate chips

Scald Cream, take off of heat and pour in chocolate chips. The chips will melt and make a creamy ganache type topping for your cake. Cool and then pour over cake. If you want you can sprinkle with more chopped chocolate or leave as is. 

Serve with a tall glass of milk!

Slow Cooker Sausage & Peppers

Slow Cooker Sausage & Peppers

6 Italian Sausage 

2 green peppers
1 red pepper
1 large onion

couple stalks of celery
4 cloves garlic, minced- I just use a heaping tablespoon of my minced jarred garlic.
2 cans Italian diced tomatoes

                                                                2 Tbs Italian seasoning

Cook on low 8 hours in crockpot. After cooking, serve over hot pasta or on Toasted Sourdough Rolls. I loved this recipe. It was super easy and super good. Parker loved it, Cole was indifferent and Madi hated it. Really though Madi hates most things so her opinion doesn't really count. I for see this being added into our meal rotation.

Freezer Directions- Put all ingredients into a gallon size Ziploc bag and freeze till ready to use.