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Chocolate Gravy recipe – serve over warm Pillsbury Grands! biscuits for a special breakfast treat

Most everyone is familiar with sausage gravy and a lot of people have even heard of hamburger gravy or coffee gravy or even flour gravy. But you have to have a little bit of Appalachia in you to have heard of Chocolate Gravy and those who have will tell you – it’s about as close to Heaven as you can get.

Sound a little… unusual? Well, a good recipe for Chocolate Gravy is a must for any cook living in Appalachia or the Deep South and here in Berea you’ll find several variations. Prized recipes have been passed down from grandmothers to mothers to daughters for generations and those secrets are hard to come by unless you have connections.

So it’s not surprising that you haven’t heard of this wonderful breakfast gravy. What IS surprising though is that you’re still sitting here reading this when you COULD be in the kitchen whipping up your own batch of this heavenly treat!

Chocolate Gravy Recipe Ingredients

  • 3 tablespoons cocoa
  • 3 tablespoons flour
  • ¾ cup sugar
  • 1 ½ cups milk
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract

Directions:

  • In small, heavy saucepan combine cocoa, flour and sugar and mix well
  • Add ¼ cup of milk to saucepan and whisk until all lumps are removed
  • Stir in remaining milk
  • Heat over medium heat until mixture starts to boil, stirring constantly to prevent scorching
  • Serve immediately over crumbled biscuits
  • Yields approximately 2 ½ cups of chocolate gravy
  • Can be store, refrigerated, and served cold, too

Biscuits For easy preparation on those mornings when everyone is in a hurry, use canned bicuits. Just pop them in the oven and they’ll bake while you’re preparing the gravy.  Get a coupon for Pillsbury Homestyle Buttermilk Grands! here.

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Bourbon Bread Pudding with King’s Hawaiian Bread

This is one of our favorite recipes for any time of year but it’s especially great for Christmas because you can mix it up ahead of time and store it in the fridge until you’re ready to bake it.  In fact, it tastes even better if you do! You can use any kind of bread for this recipe (except rye bread or savories).

We’ve used dinner rolls, Italian bread, even biscuits.  But you’ll think you’ve died and gone to heaven when you make it with King’s Hawaiian Bread!

Ingredients

  • 1 loaf King’s Hawaiian Bread cut into 1-inch cubes
  • 1 cup Pecan Pieces
  • 1 cup Raisins
  • 4 Eggs
  • ¾ cup Sugar
  • 1 teaspoon Cinnamon
  • ½ teaspoon Nutmeg
  • ½ teaspoon Salt
  • ½ cup Melted butter
  • 2 cups Milk
  • 1 cup Heavy Cream
  • ¼ cup Bourbon (for a stronger bourbon taste, replace some of the milk with bourbon)

Directions

  • In a large mixing bowl, beat eggs well.
  • Combine sugar, cinnamon, nutmeg and salt and add to eggs, mixing well.
  • Add butter, milk, heavy cream, vanilla and bourbon and mix well.
  • Pour liquid ingredients over bread mixture and toss until well coated.
  • Pour into a casserole dish or cake pan sprayed with a non-stick spray.
  • Refrigerate for 3 hours (or overnight is even better).
  • Bake at 325 degrees until a tester inserted in the center comes out clean. (Approx. 25 mins.)

Warm Bourbon Sauce Ingredients

  • 1 cup sugar
  • 6 tablespoons butter, melted
  • ½ cup buttermilk
  • 2 tablespoons bourbon (Or MORE!)
  • 1 tablespoon white corn syrup
  • 1 teaspoon vanilla

Directions Combine all ingredients in a medium saucepan. (Caution: When this starts to boil it will “grow” so make sure you use a medium saucepan or you’ll end up with a mess.) Bring to a boil and boil for 1 minute. Remove from heat. Serve warm. Caution:  Do not boil longer than specified or the ingredients will separate.

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Prego Quick and Easy Crockpot Chicken Cacciatore

We keep our crockpot within easy reach all year long. There’s nothing like coming home after a long day’s work and having dinner waiting in the crockpot, already cooked and ready to serve, it’s delectable aroma drifting through your house. But sometimes it can take more time to prep a crockpot meal than it does to just cook it on the stove. Not so with this recipe. It’s quick and easy, and it’s one of our favorites!

There are really only three key ingredients to this recipe. The rest of it is all improvisation. 

The first key ingredient is chicken. Cacciatore is a just a catch-all term to mean “throw whatever you have in the pot.” You can use assorted chicken pieces. You can use all legs or all thighs or all breasts. You can use shredded chicken or cubed if you have leftovers you want to use up. You can even make this recipe with chicken tenders, chicken fingers, or chicken wings. Heck, use Chicken McNuggets if you want to. Whatever floats your boat.

The next key ingredient is potatoes and the third is, of course, any flavor of Prego Pasta Sauce.

Get a coupon for $.40 off TWO (2) jars of Prego Pasta Sauce HERE

There are no set measurements for anything. It really just depends on how many people you’re serving and what you’re throwing in the crockpot. See? You really can’t mess up this recipe because the Prego Pasta Sauce does all the work!

As for the rest of the ingredients, anything goes. Diced tomatoes, chopped onions, green peppers, corn, mushrooms, green beans, broccoli, carrots – whatever you have on hand.

Directions

Don’t worry about deboning or cutting up the chicken, just throw it in the pot. You’ll see. It turns out so juicy and tender it just falls off the bone.

Cut your potatoes into 1-inch cubes and toss them in, too.

Now, throw in everything else, including the Prego Pasta Sauce, and mix it all up until everything’s coated with the sauce.

Now for the hard part: Turn on your crockpot and walk away for a few hours. It’s easier said than done. Once this starts heating up you’re going to start smelling the most wonderful aroma coming from your kitchen and you’re going to want to rip off a big chunk of Italian bread and start dipping away!

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Pass the Chocolate Truffle Cookies and Get Outta My Way!

Forget the Gingerbread and who cares about Sugar Cookies? If it’s chocolate – Pass the cookie jar! This is another of our favorite cookie recipes that we make with Pillsbury Refrigerated Cookie Dough. It’s quick and easy and Oh! So yummy!

Chocolate Truffle Cookies  Ingredients 

  • 1 18-ounce package Pillsbury Refrigerated Sugar Cookie Dough
  • (Get a $1 Off coupon for Pillsbury Refrigerated Cookie Dough HERE)
  • 1/3 cup unsweetened cocoa powder
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla
  • 36 Rolo candies – unwrapped
  • 3/4 cup semisweet chocolate chips
  • Sprinkles 

Directions

  • Preheat oven to 325 degrees. Line cookie sheets with parchment paper. Remove Pillsbury Sugar Cookie Dough from wrapper and let stand at room temperature for 15 minutes.
  • In large mixing bowl, combine cocoa, powdered sugar, vanilla and cookie dough. Beat at medium speed until well blended.
  • Shape about 2 teaspoons of dough into a ball; wrap ball around 1 Rolo candy. Repeat with remaining dough and Rolos.
  • Place filled balls 2 inches apart on lined cookie sheets. Bake 12 to 15 minutes or until set. Remove to wire rack and cool completely
  • Place chocolate chips into small microwave safe bowl. Microwave on High 1 minute. Stir and heat for 20 seconds more. Stir until chips are melted and smooth.
  • Ice cookies and top with colored sprinkles. Store in refrigerator.

Makes about 3 dozen cookies

And if you think this recipe is yummy, wait til you try our Betty Crocker Cake Mix Donuts!  You’ll never go out for donuts again!

3 Books in 1: Silly Snacks, Classroom Treats, Cookie Dough Fun

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Double Chocolate Sandwich Cookies

Ya know those fudgey cookies made by the little elves that live in a tree? These are soooo much better! Homemade sandwich cookies always look so complicated, but when they show up on your holiday cookie tray they make YOU look like a star. This recipe is so easy you’ll want to try all kinds of variations. But first, let’s look at the basics. Ingredients 

  • 1 18-oz. roll Pillsbury Refrigerated Sugar Cookie Dough
  • (Get a coupon for $1 off Pillsbury Refrigerated Cookie Dough HERE)
  • 1 bar (3 1/2 to 4 ounces) bittersweet chocolate, chopped
  • 2 teaspoons butter
  • 3/4 cup milk chocolate chips

Directions 

  • Preheat oven to 350 degrees.
  • Remove dough from wrapper and cut into 1/4-inch-thick slices. Arrange slices 2 inches apart on ungreased cookie sheets. Cut centers out of half the cookies using a 1-inch round cookie cutter.
  • Bake 10 to 12 minutes or until edges are lightly browned. Let stand on cookie sheets 2 minutes. Remove to wire rack to cool completely.
  • Place bittersweet chocolate and butter in small heavy saucepan. Heat over low heat, stirring frequently, unntil chocolate is melted, stirring constantly.
  • Spread chocolate over flat sides of cookies without holes and immediately top with a cutout cookie.
  • Place milk chocolate chips in resealable food storage bag; seal bag. Microwave on medium 1 minute. Turn bag over and microwave for 30 seconds more. Knead bag until chocolate is smooth.
  • Cut small corner off bag and drizzle chocolate over sandwich cookies. Let stand until chocolate is set, about 30 minutes.
  • Makes about 16 sandwich cookies

Variations

  • Use Pillsbury Refrigerated Gingerbread Cookie Dough and fill with cream cheese icing
  • Use different colored icings to liven up your cookie tray
  • Use Pillsbury Refrigerated Peanut Butter Cookie Dough and fill with crunchy peanut butter
  • After you drizzle the chocolate, sprinkle on some finely chopped pecans or colorful sprinkles
  • Fill with Nutella

3 Books in 1: Silly Snacks, Classroom Treats, Cookie Dough Fun

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Easy Two-Ingredient Fudge Recipe Using Betty Crocker Frosting

Whether you’re planning ahead for the holidays or you’re like us and you love fudge no matter what time of year it is, here’s a super-easy recipe that turns out right every single time you make it. Trust me… I’ve made tons of fudge over the years and I know all recipes aren’t reliable.

But this one? This one never fails!

We’ll start with the recipe for Chocolate Fudge and then I’ll tell you how to change it up for a variety of flavors.   Chocolate Fudge Ingredients

  • 1 – 12 ounce can of Betty Crocker Ready-To-Spread Chocolate Frosting (Do not use whipped)
  • 1 – 12 ounce bag chocolate chips

Pour chocolate chips into microwave safe bowl and microwave for 1 minute. Stir and microwave 20 seconds more or until chips are melted and stirred smooth. Stir in on 12oz. Can of Betty Crocker Ready-To-Spread Chocolate Frosting Pour mixture into lightly buttered 8X8-inch or 9X9-inch pan and refrigerate until set – approx. 30 minutes. Now that you see how easy it is, you can use your imagination to come up with all sorts of combinations.

  • Chocolate frosting and 3/4 cup peanut butter
  • Cream cheese frosting and 12 oz. chocolate chips
  • Chocolate frosting and 12 oz. Andes Mints
  • Vanilla frosting and 3/4 cup peanut butter
  • Vanilla frosting and 12 oz. butterscotch chips
  • Vanilla frosting and 12 oz. white chocolate chips
  • Cream cheese frosting and Heath Bar chips
  • Cherry frosting, white chocolate chips and candied cherries
  • Lemon frosting and white chocolate chips
  • The possibilities are endless!

And yes – You can make this fudge now and freeze it for the holidays.