Hazelnut Chocolate Mousse

Hazelnut Chocolate Mousse

1 3/4 cups cold 2% Milk  (I didn't have 2% so I used skim + some whipping cream)

1 pkg (3.9 oz) instant chocolate pudding mix

1/2 cup Nutella

1 3/4 cups whipped topping (I whipped my own)

Additional Whipped Topping, optional.

Whisk milk and pudding mix in a large bowl for 2 minutes.  Let stand for 2 minutes or until soft set.  Whisk in Nutella until smooth.  Fold in whipped topping.  Serve with whipped topping on top, if desired.

This is from the Simple & Delicious magazine, October, 2012, p. 25

Pumpkin Crisp

Stir together:
1 15oz can pumpkin puree
1 C evaporated milk
1C sugar
1 t vanilla
1/2 t cinnamon
Pour into a greased 9x13 pan.

Top with:
1 box yellow cake mix
1/2 C chopped pecans
1/2 C melted butter

Bake at 350 for about an hour.
Serve warm with whipped cream.

Sweet Chicken Bacon Wraps

1 1/2 pounds boneless skinless chicken breast
1 pkg. bacon
3/4 cups brown sugar
2 Tbls chili powder.

Directions

Preheat oven to 350 degrees F.

 

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 45 minutes or until bacon is crisp.

Let sit for a few mintues and serve.