Page 20 - Florida Sentinel 7-7-17

Recipes
Always celebrated on July 7 th.
Did you know? Chocolate is a vegetable. It comes from the Cacao tree found in tropical rain forests.
Chocolate Day is the perfect opportunity to eat your favorite chocolates in ample portions.
Chocolate is America's favorite flavor. It's the flavor of choice in candies, ice cream, cakes, breakfast cereal, toppings, and a whole host of desserts. Unequaled in popularity, it certainly deserves a day in its honor.
We don't need to tell you what to do to celebrate this day, do we? Eat Choco- late, here are some recipes:
Chocolate Trifle
Folks line up for this trifle. And it is so easy to make!"
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package in- stant chocolate pudding mix 1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
Directions: Prepare brownie mix ac- cording to package directions and cool completely. Cut into 1 inch squares.
In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
In a trifle bowl or glass serving dish,
place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Best Brownies
The best brownies ever!
1/2 cup butter
1 cup white sugar
2 eggs 1teaspoonvanillaextract 1/3 cup unsweetened cocoa powder
1/2 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder Frosting:
3 tablespoons butter, softened 3 tablespoons unsweetened cocoa powder
1 tablespoon honey
1 teaspoon vanilla extract 1 cup confectioners' sugar
Directions:Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan. In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon
vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan. Bake in preheated oven for 25 to 30 minutes. Do not overcook.
To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.
Chocolate Fudge
1 (7 ounce) jar marshmallow creme
1 1/2 cups white sugar
2/3 cup evaporated milk
1/4 cup butter 1/4 teaspoon salt
2 cups milk chocolate chips
1 cup semisweet chocolate chips
1/2 cup chopped nuts
1 teaspoon vanilla extract
Directions: Line an 8x8 inch pan with aluminum foil. Set aside.
In a large saucepan over medium heat, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a full boil, and cook for 5 minutes, stirring constantly.
Remove from heat and pour in semisweet chocolate chips and milk chocolate chips. Stir until choco- late is melted and mixture is smooth. Stir in nuts and vanilla. Pour into prepared pan. Chill in refrigera- tor for 2 hours, or until firm.
Hot Fudge Ice Cream Bar Dessert
A new spin on the traditional potato salad.
(16 ounce) can chocolate syrup
3/4 cup peanut butter
19 ice cream sandwiches
1 (12 ounce) container frozen whipped topping, thawed
1 cup salted peanuts
Directions: Pour the chocolate syrup into a medium microwave- safe bowl and microwave until hot, about 2 minutes on high, stop- ping every 30 seconds. Do not allow to boil. Stir peanut butter into hot chocolate until smooth. Allow to cool to room temperature.
Line the bottom of a 9x13-inch dish with a layer of ice cream sandwiches. Spread half the whipped topping over the sandwiches. Spoon half the chocolate mixture over that. Top with half the peanuts. Repeat layers. Freeze until firm, at least 1 hour. Cut into squares to serve.
PAGE 8-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, JULY 7, 2017