Tuesday, August 24, 2010

Josh’s Cheese Dip and Mounds Bars

Ladies night (plus Jeff and Kevin) was hosted at Kori and Kevin’s new place. I made Josh’s Cheese Dip from my cousin Josh (obviously). The dip is yummy! I cannot disclose the secret ingredient, but I will tell you that I had to go to a drive-through to get it. This is a bachelor-type dish and is pretty easy to make. It is the old dump and heat strategy. You open up cans and jars, dump it into a pot and heat slowly. Once complete it is cheesy, smooth and has quite a kick to it. Unfortunately, it is highly addictive and one bite could turn into a whole bowlful and a way-to-full stomach.

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.

Mounds Bars
• 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.
2nd Layer:
• 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.

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