Monday, August 22, 2011

Four Easy Appetizer Recipes

Hot Pizza Dip

8 oz. pkg. Cream cheese, softened
1 teaspoon Italian seasoning
1 cup shredded Mozzarella cheese
8 oz. (jar or can) of pizza sauce
¾ cup shredded Parmesan cheese
2 tablespoons chopped green pepper
2 tablespoons green onion

          Combine cream cheese and Italian seasoning. Mix well and spread in bottom of 2 cup dish. Combine cheeses and sprinkle half over cream cheese. Spread pizza sauce over and top with remaining cheeses, pepper, and onion. Bake 15-18 minutes at 350° or microwave on high for 4-5 minutes. Dip with breadsticks.

7 Layer Dip

1 can refried beans
Tomatoes (diced)
1 small tub sour cream
1 jar salsa
1 tub avocado dip
1 small can of black olives
Shredded cheese

          In large cake pan, spread refried beans. Place sour cream on top then the avocado dip, ½ jar salsa. Cover with cheese then black olives and tomatoes.

Spinach and Artichoke Dip

10 oz. box frozen chopped spinach, thawed and drained
6 oz. jar of marinated artichoke hearts
1 cup grated Parmesan cheese
1 cup shredded Mozzarella cheese
½ cup grated Cheddar cheese
1/3 cup sour cream
1/3 cup sliced green onions
½ cup mayonnaise
6 slices bacon, crumbled

          Drain and chop artichoke hearts. Combine with well drained spinach. Stir together all ingredients and spread into a 9” x 9” baking dish. Bake at 375° for 20-25 minutes until bubbly and hot. May be served with bagel chips, snack crackers, tortilla chips, or whatever you wish.


½ lb. ground beef, browned and drained
1 lb. Velveeta cheese, cubed
30 oz. can Bush’s Hot Chili Beans
1 cup medium Salsa

          Combine all ingredients in crock pot. Heat on low until melted. Serve warm with tortilla chips or corn chips.

Wednesday, August 17, 2011

4 More Chocolate Chip Recipes

Chocolate Chip Sour Cream Cake
½ cup butter or margarine, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 (8 oz.) carton sour cream
1 teaspoon vanilla extract
1 (6oz.) pkg. semisweet chocolate morsels
1 cup chopped pecans
¼ cup firmly packed brown sugar
          Cream butter; gradually add 1 cup sugar, beating at medium speed until light and fluffy. Add eggs, beating well.
          Combine flour, baking  powder, and soda; stir one-third of dry ingredients into creamed mixture. Stir in half of sour cream. Repeat procedure, ending with flour mixture. Stir in vanilla.
          Combine chocolate morsels, pecans, and brown sugar; set aside. Spoon half of batter into a greased and floured, 10-inch tube pan. Sprinkle half of chocolate mixture. Spoon in remaining batter; top with remaining chocolate mixture. Bake at 350° for 50 minutes or until wooden pick comes out clean. Remove from pan; cool completely.

Giant Chocolate Chip Cookies

1 cup butter or margarine, softened
1 cup firmly packed brown sugar
½ cup sugar
2 eggs
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon vanilla extract
1 ½ cups semisweet chocolate morsels
¾ cup chopped pecans

          Cream butter; gradually add sugar, beating at low speed of an electric mixer until light and fluffy. Add eggs, and beat until well blended.
          Combine flour, soda, and salt. Add to creamed mixture, stirring well. Stir in vanilla, chocolate morsels, and pecans.
          Divide mixture into thirds. Spoon each third onto an ungreased cookie sheet, spreading into and 8½-inch circle. Bake at 375° for 12 to 14 minutes or until lightly browned. Gently remove cookies to wire racks to cool completely.

Chocolate Chip Brownies

¼ cup butter or margarine, softened
¾ cup sugar
¼ cup light corn syrup
2 eggs, beaten
1 teaspoon vanilla extract
2 (1 oz.) squares unsweetened chocolate, melted
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ cup semisweet chocolate morsels
½ cup chopped walnuts

          Cream butter; gradually add sugar, beating well at low speed of an electric mixer. Add corn syrup, eggs, and vanilla; beat well. Stir in melted chocolate.
          Combine flour, baking powder, and salt; stir into creamed mixture. Stir in chocolate morsels and walnuts.
          Spread mixture into a lightly greased 9-inch square baking pan. Bake at 350° for 25 to 30 minutes. Cool and cut in 1½-inch squares.

Nutty Chocolate Chip Pie

¼ cup plus 2 tablespoons butter or margarine, softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
½ cup all-purpose flour
1 (6 oz.) pkg. semisweet chocolate morsels
¾ cup chopped pecans
½ cup flaked coconut
1 unbaked 9-inch pastry shell

          Cream butter, sugar, and vanilla in a medium mixing bowl, beating at low speed of an electric mixer. Add eggs, and beat well. Stir in flour. Gradually stir in chocolate morsels, pecans, and coconut. Pour into pastry shell. Bake at 350° for 35 to 40 minutes.

Tuesday, August 16, 2011

Little Debbie Back to School Giveaway

Many students returned back to school this week and I decided to do a Back to School Giveaway. I remember when I would get home from school, I’d be hungry but supper was still a few hours away. My mom would usually have some Little Debbie snack cakes for us to snack on because my dad was (and still is) a truck driver for the Little Debbie company.
          Last year the Little Debbie Company celebrated their 50th year of business. I am going to give away a Little Debbie Anniversary T-Shirt to one lucky winner. I will also be giving away a box of Little Debbie Snack Cakes to five lucky winners!

Contest Rules:
* Must be a U.S. resident and 18 years of age or older to enter.
* Giveaway ends on Sept. 30, 2011 at 11:59 p.m. CST.
* Winner will be chosen by using the Random Org’s Number Generator.
To Enter:
Mandatory Entry Methods: Leave a comment about your favorite
Little Debbie snack cake, follow my blog, or send an e-mail to
You must do at least one of these in order to earn extra entries!

If you already follow my blog, follow my twitter account, or have already liked Timeless Treasures let me know this in a comment.

Extra Entries (two each):
* Like Timeless Treasures on facebook (click on link on side of blog to go to my facebook page)
* Follow me on Twitter (katydae) (click on link on side of blog to go to my twitter account)
* Share this giveaway on your blog, Facebook, or Twitter (2 entries each)
* Enter one of my other giveaways and leave me a comment letting me know that you entered it
* Make sure to leave one comment for each entry to get credit!

Wednesday, August 10, 2011

Happy S' mores Day!!!

Happy S’mores Day! Here are some s’mores recipes for you.

Classic S’mores

4 Marshmallows, toasted
1 milk chocolate candy bar (1.55 oz.), quartered
4 Graham Crackers, broken in half (8 squares)

Place one toasted marshmallow and one chocolate piece between two graham cracker squares to make each s’more.

You can also make your s’mores indoors by using your microwave. Top each of 4 graham cracker squares with a marshmallow and one piece of chocolate candy. Place on a microwave safe plate. Microwave on high for 15 to 20 seconds or until marshmallows puff. Top each with a second graham cracker square; press together gently to secure. Makes four servings.

Peanut Butter Surprise S’mores

½ 18 oz. pkg. refrigerated sugar cookie dough
½ cup graham cracker crumbs
¼ cup peanut butter
4 thin slices peach or plum
2 or 3 (1.5 oz. bars) dark chocolate, milk chocolate, or white chocolate
1 10- to 12-oz. pkg. marshmallows

Preheat oven to 350°. In a medium bowl break up cookie dough. Gently knead in graham cracker crumbs until evenly combined. Divided dough into 8 balls; place 2 inches apart on large ungreased baking sheet. With fingers, pat balls to ¼ inch thickness. Bake for 10 to 12 minutes or until cookies are lightly browned. Cool on a wire rack for 10 minutes.

On half of the cookies spread flat side with 1 tablespoon peanut butter. Place fruit on peanut butter; top with a piece of chocolate.

Place marshmallows on one end of a long skewer; hold over campfire flame for 30 to 60 seconds, turning frequently until toasted. Place 2 to 3 toasted marshmallows on chocolate; top with remaining cookies. Makes four servings.

I have already posted this recipe before but thought I’d repost it since it has to do with s’mores.

S’mores Pudding


2 Boxes of Instant Chocolate pudding 2 large bowls

1 bag of Mini Marshmallows Hand mixer

1 box of Honey Teddy Grahams Spoon


PREP TIME: 10 to 15 minutes

Step 1: Mix instant chocolate pudding according to directions on box.
Step 2: Place a layer of Teddy Grahams and marshmallows on the bottom of a large bowl.
Pour some of the chocolate pudding over this layer. Repeat (can make however
many layers you desire). Top with a layer of Teddy Grahams and marshmallows.

*Variation for parents or teachers: Make up the pudding ahead of time, give each child a small bowl, a handful of Teddy Grahams and mini marshmallows and let them make their own individual s’mores pudding treat.

Any uneaten pudding can be stored three to five days in the fridge.

Saturday, July 30, 2011

Happy Cheesecake Day!!

Today is National Cheesecake Day!! I LOVE cheesecake! Here are a couple of cheesecake recipes for you.
Cheese Cake Cupcakes

¾ cups graham cracker crumbs
4 Tbsp. melted butter or margarine
1½ Tbsp. granulated sugar


½ lb. cream cheese, softened to room temperature
¼ tsp. vanilla
¼ cup granulated sugar
1 egg

          Mix ingredients for the bottom with a fork and set aside. Using electric mixer, combine filling ingredients and mix until smooth and not lumpy. Press graham cracker mixture into bottom of paper cupcake cups in a muffin pan (recipe makes 10 cupcakes). Fill cups about 2/3 full with filling. Bake at 375° for 10 minutes. Refrigerate until thoroughly cooled. Top with an canned pie filling (cherry, strawberry, peach, blueberry, apple, or pineapple).

2- Step Cheesecake

1 (8 oz.) pkg. cream cheese
1/3 cup sugar
1 (8 oz.) Cool Whip
1 (6oz.) graham cracker crumb crust
1 cup cherry pie filling

          Beat cream cheese and sugar in large bowl with wire whisk until smooth. Gently stir in whipped topping. Spoon the mixture into the graham cracker crust. Refrigerate for 3 hours. Top with cherry pie filling before serving. Makes 8 servings.

Thursday, July 28, 2011

Peanut Butter Pie, Banana Split Pie, Dirt Cake, and Strawberry Margarita Pie

Peanut Butter Pie
8 oz. cream cheese                         9 oz. cool whip
1 cup powdered sugar                     1 chocolate cookie crumb
½ cup peanut butter                        prepared pie crust
½ cup milk
          Whip cream cheese until creamy. Beat in sugar, peanut butter and milk. Slowly fold in cool whip. Mix well, pour into pie shell. Refrigerate 3 hours or until set.

Banana Split Pie

30 large marshmallows            1 cup milk
8 oz. carton cool whip             2 cup crushed pineapple, drained
2-4 bananas, peeled                12 maraschino cherries, cut up
walnuts                                    2 graham cracker crusts
chocolate syrup

          Melt marshmallows in milk on top of double boiler; cool. Add cool whip, pineapple, bananas and cherries. Pour into graham cracker crusts. Sprinkle with walnuts on top and drizzle with chocolate syrup. Refrigerate.

Dirt Cake

15 oz. pkg. Oreo cookies                          3 cups milk
2 (3 oz.) pkg. instant vanilla pudding         8 oz. cream cheese
½ cup powdered sugar                              8oz. carton cool whip

          Crush Oreo cookies, divide into 2 equal parts. Mix pudding and milk together, set aside. In a small bowl, blend cream cheese and powdered sugar together then mix into the pudding. Beat until smooth. Fold in cool whip. Put ½ crushed cookies into buttered 9 x 13” pan. Pour cream filling over crumbs. Top with remaining dirt crumbs. Refrigerate 3 hours or until set.

Strawberry Margarita Pie

1 (8 oz.) pkg. frozen sweetened     
whole strawberries, thawed  
 ½ tsp. freshly grated orange peel
 4 oz. frozen whipped topping, thawed
1 (8oz.) pkg. cream cheese, cubed  
1 (10 inch) graham cracker crumb pie crust,
1½ tbsp. lime juice                              
 2 tsp. tequila

          In blender or food processor, combine strawberries, cream cheese, lime juice, tequila, and orange peel. Blend or process until combined. Pour mixture into medium bowl; fold in whipped cream. Gently pour into pie crust. Freeze until firm. Let stand at room temperature 5 minutes before serving.

Sunday, July 24, 2011

Cheeseburger Pie, Tamale Pie, and Texas Style Lasagna

Cheeseburger Pie
1 lb. ground beef                               ¾ cup Bisquick
1½ cup chopped onion                      3 eggs
½ tsp. salt                                           2 tomatoes, sliced
¼ tsp. pepper                                     1 cup shredded cheese
1½ cup milk

   Heat oven to 400°.  Grease a 10 x 1 ½ inch pie plate. Brown beef and onions; drain. Stir in salt and pepper. Spread in plate. Beat milk, Bisquick, and eggs until smooth, 15 seconds in blender on high. Pour into plate. Bake 25 minutes. Top with tomatoes; sprinkle with cheese. Bake until knife inserted in center comes out clean, 5 to 8 minutes. Cool 5 minutes.

Tamale Pie

1 pkg Doritos 14 oz.                          1 can cream of chicken soup
1 ½ lb. ground beef                            1 cup enchilada sauce                                 
¾ cup water                                       2 cup grated cheese
1 small can green chilies                   

   Brown ground beef with chilies and drain. Mix soup and sauce, pour over doritos and meat. Layer doritos, meat, sauce, and top with cheese.
   Cover with foil. Bake 30 minutes at 300°.

Texas Style Lasagna

1 ½ lb. ground beef                                    2 cups cottage cheese
1 tsp. seasoned salt                                      2 eggs, beaten
1 tbsp. diced onion                                      ½ tsp. salt
1 pkg. taco seasoning mix                            ½ tsp. cumin
14 ½ oz. can diced tomatoes, drained      12 tortillas, torn
15 oz. can tomato sauce                     3 ½ - 4 cups shredded Monterey Jack cheese
4 oz. can chopped green chilies

   In a large skillet, brown meat; drain. Add seasoned salt, onion, taco seasoning mix, tomatoes, tomato sauce, and chilies; mix well. Simmer uncovered for 15 to 20 minutes. Combine cottage cheese, eggs, salt, and cumin. In a greased 13 x 9 x 2 inch baking dish, layer half of the meat sauce, half of the tortillas, half the cottage cheese mixture and half of the cheese. Repeat layers. Bake uncovered at 350° for 30 minutes or until bubbly. Let stand 10 minutes before serving.

Friday, July 22, 2011

What Color Are You?

Using your birthdate, add up the digits one-by-one and repeat until you have a one-digit number. Then find “YOUR”: color by the numbers below! For example: If your birthdate were August 13, 1966, you would add 8+1+3+1+9+6+6=34: then 3+4=7. No. 7 indicates that violet would be “your” color.
1.    RED- always willing to follow uncharted paths. Impulsive. Strength of purpose. Use determination to create harmonious relationships.
2.   ORANGE- Creative, intuitive, artistic, and outgoing. Orange people are often successful in the sales field and as executives.
3.   YELLOW- Idealistic, a bit of a perfectionist, has flair with words. Uses persistence and common sense to bring your dreams to fulfillment.
4.   GREEN- Compassionate and reliable. Tolerant of the short comings of others. A strong ability to communicate.
5.   BLUE- Sweet, deep-thinking, self-reliant, with a highly developed sense of responsibility. Can be demanding.
6.   INDIGO- Reserved, deep, and introspective with noble aspiration. Has high standards.
7.   VIOLET- Mysterious and highly creative with quick perception of spiritual ideas. A fascinating friend and companion.
8.   PINK- competent and energetic, sets high goals. Friendly manner, sometimes hides inner feelings.
9.   ALL COLORS- dependable and down-to-earth with an endearing sense of humor. Loves simplicity, quality and harmony.
Color influences your life in endless, amazing ways, probably far more than you realize. Color adds excitement, gaiety, spontaneity, life. Color can be a retreat: It brings quietness, serenity, peace. The study of color is fascinating and deeply satisfying. Of course, our preference for colors will change with our moods and so these ideas on color are mostly for fun-but it’s a way to start your thoughts about how important the use of color is in your home.
Just for fun, I thought I would add up my numbers to see what “my” color would be and it was violet, just like the example above. My birthdate is August 8, 1971. 8+0+8+1+9+7+1=34. 3+4=7. So my color is violet!
Why don’t you check it out and post what your color is and if you agree or disagree with what it says “your” color means in a comment. You don’t have to put your birthdate in the comment! J

Wednesday, July 20, 2011

Couple of Easy to Make Dinner Recipes

Easy Cheesy Spaghetti
1 lb. ground beef                               1 can tomato soup
1 chopped onion                               ½ lb. grated Cheddar cheese
1 minced green pepper                      Salt and pepper
1 minced garlic clove                         ½ lb. thin spaghetti noodles
1 can cream of mushroom soup
          Brown beef in skillet with onion, pepper, and garlic. Drain fat. Add soups and Cheddar cheese and stir. Cook spaghetti. Drain. Add noodles to meat mixture. Put in casserole dish and top with cheese. Bake at 350° for 30 minutes or until bubbly.

Beef Nacho Casserole
1 lb. ground beef                      1 Tbsp. chili powder
1 (12 oz.) can chunky salsa                 2 cups crushed tortilla chips
1 cup sweet corn, drained                  2 cups shredded Colby and Monterey
¾ cups mayonnaise                                Jack cheese
          Heat oven to 350°. Brown meat and drain. Stir in salsa, corn, mayonnaise, and chili powder. Layer ½ each of: Meat mixture, chips, and cheese in a 2 quart casserole dish. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomatoes, if desired.
 I hope you enjoy these recipes and the others I have shared!!! Comments are welcome and greatly appreciated :)

Theme Parties!!

Why have a theme party? Because they are fun and they add excitement to your home party!!! There are way too many different theme parties to list here so I'm just going to list a dozen.

Chocolate Lover's Party- Serve chocolate goodies. Have your guests bring their favorite chocolate goodie or recipe to share. (I will make a binder with all of the recipes and give it to every guest who attends the party).

Mom's on a Budget- All items demonstrated will be under $25.00. (This would be a great one to have now with the economy being the way it is!)

Margarita Party- Do you Love Margarita's, then this party is for you! Serve margarita's and perhaps give a margarita quiz for your guests to see who knows the most about margaritas!

Pajama Party- Have your guests bring their comfy pajamas and they can wear them during the party. Great way to relax with all of your friends after a busy day!

Wine and Cheese Party- Relax with your friends over some wine and cheese while enjoying your Timeless Treasures party!

Hawaiian Shirt Party- Some Hawaiian music, a lei or two and your favorite tropical drinks and you can have Hawaii right in your living room!

The Good Old Day's Party- Guests  come dressed up in  1950's, 1960's or 1970's party wear.

Halloween Costume Party- Have your guests come dressed up in a costume and hold a contest for best costume!

Banana Split Party- Have your guests bring their own banana. The hostess will provide the ice cream and toppings.

Pool Party- Have a party around your pool! If you don't have a big pool, get a small plastic play pool and fill with ice and drinks. Have your guests bring their bathing suits in a brown paper bag and we will try to guess who's is who's!

Flip Flop Party- Have guests bring their favorite pair of flip flops in a bag and we will try to decide who's is who's.

White Elephant Party- Your trash could be someone else's treasure. Bring a "wrapped" unwanted "treasure" from home. You will get someone else's "treasure" at the end of the evening!

  If you would like to host your own Timeless Treasures theme party, call me at 479-220-9209 or e-mail me at with Theme Party in the subject line. This would be a GREAT way of getting FREE gifts!!!

Monday, July 18, 2011

Rules for Chocolate

If you've got melted chocolate all over your hands, you're eating it too slowly.

Chocolate covered raisins, cherries, orange slices and strawberries count as fruit, eat as many as you want.

The problem: How to get 2 pounds of chocolate home from the store in a hot car.
The solution: Eat it in the parking lot.

Diet tip: Eat a chocolate bar before each meal. It'll take the edge off your appetite, and you'll eat less.

If calories are an issue, store your chocolate on top of the fridge. Calories are afraid of heights, and they will jump out of the chocolate to protect themselves.

If I eat equal amounts of dark chocolate and white chocolate, is that a balanced diet? Don't they actually counteract each other?

Money talks. Chocolate sings. Beautifully.

Chocolate has many preservatives. Preservatives make you look younger. Therefore, you need to eat more chocolate.

Put "eat chocolate" at the top of your list of things to do today. That way, at least you'll get one thing done.

A nice box of chocolates can provide your total daily intake of calories in one place. Now, isn't that handy?

If you can't eat all your chocolate, it will keep in the freezer. But if you can't eat all your chocolate, what's wrong with you?

If not for chocolate, there would be no need for control top pantyhose. An entire garment industry would be devastated. You can't let that happen, can you?

Thought this was cute and wanted to share :)

Sunday, July 17, 2011

More Chocolate Recipes!!

Can you tell I LOVE chocolate?!

Wacky Cake

3 cups flour                                      2 cups cold water
2 cups sugar                                    ¾ cup oil
6 Tbsp cocoa                                   2 Tbsp vinegar
1 tsp salt                                           2 tsp vanilla
2 tsp baking soda

            Sift together, flour, sugar, cocoa, salt, and baking soda. Add in order last four ingredients, beating after each addition. Bake for 35 to 40 minutes at 350°.
            Frost with cream cheese frosting.

Cream Cheese Frosting:

1 8 oz cream cheese, softened   4 to 5 cups powdered sugar
2 Tbsp butter, softened                1 or 2 Tbsp milk
2 tsp vanilla
            Cream together cream cheese, butter, and vanilla. Slowly add powdered sugar. It may be necessary to add 1 or 2 Tbsp milk to get a consistency that will allow the frosting to be spread onto the cake.

Fudge Pie

2 cups sugar                                    3 egg yolks, beaten
3 Tbsp flour                                     ¼ cup butter
3 Tbsp cocoa                                   1 pastry shell
2 cups milk

            Mix dry ingredients in saucepan. Gradually stir in milk. Cook over moderate heat until mixture thickens and boils. Boil 1 minute. Stir half of this mixture into egg yolks, then blend into hot mixture in saucepan. Add butter, boil until very thick. Pour into pastry-lined pan. Top with your favorite meringue recipe and bake until meringue is golden brown.
I hope you enjoy these two recipes. Keep checking back as I will be adding more recipes. Please feel free to follow my blog and post comments. I'd also love it if you sent me your recipes so I could post them on here. You can e-mail me at

Tuesday, July 12, 2011

Tater Tot Casserole

1 pound hamburger meat
½ cup chopped onion
1/3 cup sliced celery
½ teaspoon salt
¼ teaspoon pepper
1 can (10-3/4 oz) condensed cream of celery soup, undiluted
1 package (16 oz) frozen Tater Tots
1 cup (4 oz) shredded cheddar cheese
1.   In  a large skillet, cook the beef, onion and celery until the meat is no longer pink and the vegetables are tender; drain. Stir in salt and pepper.
2.   Spoon mixture into a greased 3-qt. baking dish. Spread with the soup. Top with frozen tater tots. Bake at 400° for 40 minutes or until bubbly. Sprinkle with cheese. Bake for 5 minutes or until cheese is melted.
You can also jazz this up by adding other ingredients to it, for example, my husband and I added mushrooms to this casserole one night and it was good.
This is a very easy dinner to make and it is especially good on a night when you don't feel like spending a lot of time in the kitchen!
I hope you enjoy this recipe!! Feel free to send me any recipes that you want to share and I'll post them on here.

Monday, July 11, 2011

Yummy Chocolate Recipes

Chocolate Chip Cheeseball
1 pkg (8 oz) Cream Cheese, softened
½ cup butter (no substitute) softened
¼ Tsp. Vanilla extract
¾ cups Powdered Sugar
2 Tbsp. Brown Sugar
¾ cups Miniature Semisweet Chocolate Chips
¾ cup finely chopped pecans
Graham Crackers

In a mixing bowl, beat the cream cheese, butter, and vanilla until fluffy. Gradually add sugars, beat until combined, stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball, cover and refrigerate for 1 hour. Just before serving, roll cheeseball into pecans. Serve with graham crackers.

Sex in a Pan

½ cup margarine, melted
1 cup Pecans, chopped
1 ½ cups graham cracker crumbs
8 oz Cream cheese
4 cups Cool whip, divided, thawed
3 oz Chocolate instant pudding
3 oz Vanilla instant pudding
3 cups Milk
I Unsweetened chocolate square
1 cup powdered sugar

Mix well margarine, pecans, and graham cracker crumbs and pat into 9x13 inch pan. Bake at 350°F till lightly brown, about 20 minutes. Cool completely. Beat together cream cheese, powdered sugar, and 1 cup of Cool Whip. Spoon this mixture onto baked graham cracker crust. Mix both puddings with milk and beat as per package directions. Let pudding almost thicken and pour over second layer. Put remainder of Cool Whip on top and swirl melted chocolate throughout topping.

I hope you enjoy both of these chocolate recipes!!