Here it is.... my famous Chocolate Molten Lava Cakes

Chocolate Molten Lava Cakes

• 1 18.25 oz box chocolate fudge or dark chocolate cake mix


• 1 1/3 cup water
  
• 1/2 cup vegetable oil
  
• 3 eggs
  
• 1 bottle Hershey hot fudge topping
  
• 8 scoops vanilla ice cream
  
• Magic Shell chocolate topping
  
• Caramel ice cream topping


• Texas-size muffin pan (for those who have no idea what this means.... you need to go and buy what they call a Texas size muffin pan)

Make the cake batter following the directions on the box. Pour 1/2 cup of batter into the greased cups of a large Texas size muffin pan. If your pan has 6 cups , bake the cakes in two batched of 4 at a time. Turn all the cakes out of the pan and let them cool.

The cakes will be served upside down, so you make have to cut some the rounded muffin top in order to make the stand. Once they are upside down, cut a 1 1/2 in diameter hole out of the bottom (which is now the top). Take a teaspoon and remove the chunk of cake.

Spoon about 2 tablespoons of fudge into each hole, then you can store the cakes in a sealed container in the fridge until you are ready to serve them.

When you are ready to serve, heat one cake at a time in the microwave for 40-45 seconds or until your hot fudge starts to bubble. Remove the cake and let it set for about 30 seconds. Then place a scoop of ice cream on the top of the cake and drizzle with magic shell topping and caramel topping.

Makes 8 desserts

*** OK here are my comments for this one..... IT IS FABULOUS!!!!! I seriously have made these SO many times for everyone. They are REALLY easy to make and they are just about to DIE for! Also on a side note, you can make the cakes in just a regular size muffin pan if you want to have smaller cakes. I have found that the smaller cakes work well for kids. So there ya go! Hope you all enjoy!!!

Tryin Something New.....

So I decided to try something new.... hopefully all of you who actually do read this and check it often will like my idea. I am going to try to post one of my favorite recipes every couple of weeks or so. I just enjoy cooking SO much and I want to be able to share with others. So this week I am giving you one of my ALL TIME favorite salad recipes. Enjoy!

Summer Salad

• 3 cups cooked long grain brown rice (I use white, either works)
• 2 small boneless skinless chicken breasts*
• 1 can (15oz) black beans, drained and rinsed
• 1 can(15oz) whole kernel corn, drained (I use frozen corn, just heat it up in the microwave real quick)
• 1/2 small green pepper. chopped (I don't like green peppers so I don't put them in... it still tastes fabulous!)
• 1/2 cup shopped red onion, optional
• 2 small tomatoes (I love tomatoes, so I usually add a little bit more)
• 3 1/2 cups fresh baby spinach leaves (~3oz)
• 6 oz Swiss cheese
• 1/2 avocado, peeled and sliced
• 3/4 cup fat-free vinaigrette dressing **

Cooke brown (or white) rice according to package directions. Cool.

Marinate chicken with favorite marinade; for a tasty marinade, see below*. Drain marinade and grill chicken breasts (or cook according to favorite method, I just cook them in a frying pan on the stove... it's REALLY good!). Slice, and set aside.

Combine cooled rice with drained and rinsed black beans, drained corn, chopped pepper, and chopped red onion. Chop 1 tomato and add to salad mix; set second tomato aside. Toss to mix.

Wash and pat dry spinach leaves. Arrange spinach in bottom of serving bowl. Place rice salad mix on spinach. Make 4 wedge cuts partially through the second tomato (I actually don't do this.... I just throw it all in the mix); allow tomato to open creating a flower. Place tomato flower on top of rice. Slice cheese into julienne strips and arrange on salad, add sliced chicken and sliced avocado. Drizzle with dressing just before serving; or allow guests to add their own dressing. Serves 6

* Chicken marinade: combine 1 can (12oz) lemon-lime soda, 3/4 cup soy sauce, 1/2 cup vegetable oil, 1/2 teaspoon garlic powder, and 1 tablespoon horseradish (I again am not a fan so I omit this one). Add chicken and marinate 1-2 hours or up to overnight. Drain marinade and grill chicken until cooked. (This marinade is AWESOME!!! I highly recommend it!!!!!)

** Huckleberry flavored vinaigrette goes especially well with this salad, as does raspberry and many others! Just find one you like and try it!!!!!

OK so it seems like a lot..... but trust me it really is easy to make and it looks SO pretty when it is done and it tastes even BETTER!!!!!! So I hope you all enjoy! I think that next time I am going to post a recipe for my famous chocolate molten lava cakes!!!! So check back often :)