VELVEETA® ULTIMATE NACHOS
Discover the ultimate in cheesy, creamy, beefy deliciousness with VELVEETA® Ultimate Nachos. These ultimate nachos are can please a party in 15 minutes.
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Brown meat in large skillet; drain.
- Arrange chips on microwaveable platter; top with VELVEETA. Microwave on HIGH 2 min. or until VELVEETA is melted.
- Top with meat and remaining ingredients.
Nutrition Facts : Calories 370, Fat 20 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 80 mg, Sodium 690 mg, Carbohydrate 24 g, Fiber 2 g, Sugar 4 g, Protein 24 g
CHOCOLATE VELVET DESSERT
This creamy concoction is the result of several attempts to duplicate a dessert I enjoyed on vacation. It looks so beautiful on a buffet table that many folks are tempted to forgo the main course in favor of this chocolaty treat. -Molly Seidel, Edgewood, New Mexico
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in. up the sides of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. , In a large microwave-safe bowl, melt chocolate chips; stir until smooth. Cool. In a small bowl, combine the egg yolks, cream and vanilla. Gradually stir a small amount of mixture into melted chocolate until blended; gradually stir in remaining mixture. Pour into crust., Place pan on a baking sheet. Bake at 350° for 45-50 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., In a large bowl, combine the butter, confectioners' sugar, cocoa and enough milk to achieve a piping consistency. Using a large star tip, pipe frosting on dessert.
Nutrition Facts : Calories 432 calories, Fat 28g fat (16g saturated fat), Cholesterol 139mg cholesterol, Sodium 164mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE SUPREME
Cool, creamy layers over a buttery crust laced with pecans. One of our family favorites. I guessed on the amount of Cool Whip - you need two cups plus enough for the top layer. Cook time includes one hour of chilling.
Provided by KlynnPadilla
Categories Dessert
Time 1h25m
Yield 8-12 serving(s)
Number Of Ingredients 10
Steps:
- Mix together flour, butter and pecans until well combined; press into the bottom of a lightly greased 9x13 baking dish. Bake at 375 for 10 - 12 minutes, until golden. Remove from oven and let cool.
- Beat cream cheese and powdered sugar until smooth. Fold in 2 cups Cool Whip. Spread over crust and chill for about 1 hour.
- Mix the pudding mixes and milk; beat until thick. Spread over cream cheese layer. Top with another layer of Cool Whip, and pecans if desired. Keep covered in refrigerator.
RASPBERRY VELVET CAKE SUPREME
Steps:
- Prepare the cake batters individually in two separate bowls. In 3 (6x6x3) cake pans or 3 round cake pans fill 2 pans with red velvet mix and 1 pan with yellow butter batter.*Note: there will be excess yellow butter batter left* Bake as directed on the boxes and after finished baking, allow to cool for 1 hour before continuing to the next step.
- After cooling, remove from pans and use a knife to slice off any uneven parts on the base and top of the cakes and set that to the side. When the cakes are cooled and evened out, place your first red velvet layer on a plate or serving platter. Spread your raspberry puree on top of the first layer cake from side to side and place your yellow butter layer on top. Spread more of the raspberry puree on top of that layer and place your final red velvet layer on top. Once you have your layers in line and even you can then put the icing on the cake.
- Prepare the icing by removing from the container and stirring with a spoon vigorously for 1 minute to soften the icing and make it easier to spread. Finally, spread the icing on the sides and top of the cake and decorate as desired. For the best results, store cake in the refrigerator until serving so the raspberry puree stays cool.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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