Tuesday, August 24, 2010
Josh’s Cheese Dip and Mounds Bars
The Mounds Bars are very good! They have three layers that you add to a bar pan and heat. Chocolate, coconut, and more chocolate. One of my roomies said it was really good and she doesn’t like coconut. The trick is that it keeps the coconut flavor but it is melted together, so you lose the coconut texture.
Ladies night was very enjoyable; cheese, wine and Jersey Shore (don’t judge). Thank you for hosting Kori and Kevin!
Josh’s Cheese Dip
• 1 can refried beans (28oz)
• Velveeta Cheese (Big Brick)
• 1 can green chilli sauce (15oz)
• 1 can Rotel hot (10oz)
• *Secret Ingredient* Add hot sauce as you see fit
• 1 or 2 cans Green Chile Peppers Diced (4oz)
Cook Slowly on low so you don’t burn the cheese. Cut the cheese into small pieces.
• 1 cup margarine
• 1 ¾ cups sugar
• 3 ½ heaping Tbsp. cocoa
• 1 ½ cups flour
• 4 eggs
Mix and bake for 15 minutes at 325°F.
• 1 can sweetened condensed milk
• 1 cup coconut
Bake for 20 minutes.
• 1 cup sugar
• 4 Tbsp. margarine
• 4 Tbsp. milk
Boil for 2 minutes, Add 1 cup chocolate chips
As I am typing this I just realized that I had glanced at another recipe as I was cooking the Mounds Bars. I cooked the frosting for 35 minutes. It tasted alright, so I guess that works too.