CHICKEN, BROCCOLI & RICE CASSEROLE

Ingredients

2 cups water

2 cups uncooked instant rice

2 (10 ounce) cans chunk chicken, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup butter

1 cup milk

1 (16 ounce) package frozen chopped broccoli

1 small white onion, chopped

1 pound processed cheese food

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan, bring the water to a boil. Mix in the instant rice, cover, and remove from heat. Let stand 5 minutes.

In a 9x13 inch baking dish, mix the prepared rice, chicken, cream of mushroom soup, cream of chicken soup, butter, milk, broccoli, onion, and processed cheese.

Bake in the preheated oven for 30 to 35 minutes, or until cheese is melted. Stir halfway through cooking to help cheese melt evenly.

Caramel Apple Dump Cake

•2 cans of apple pie filling (you can also use cherry, blueberry, etc.)

•1 box of yellow cake mix

•2 sticks of butter, melted (1 cup)

•1/2 cup caramel sauce (like you would put on ice cream)

•1/2 tsp cinnamon (optional)

•1/2 cup chopped pecans (optional)

•Whipped cream for garnish (optional)

Instructions

1.In a greased 9x13 dish, mix apple pie filling and caramel sauce.

2.You may add in the 1/2 tsp cinnamon if desired.

3.Spread evenly in pan.

4.Pour dry cake mix directly on top of the pie filing and spread evenly.

5.Top with melted butter and pecans (optional).

6.Bake at 350 degrees for 45-50 minutes or until top is golden brown and apple filling is bubbly around the edges.

7.Serve with ice cream or whipped cream and another drizzle of caramel sauce.

Chocolate Peanut Butter No-Bake Dessert

Serves 8

Ingredients

1. 20 Oreo cookies, divided
2. 2 tablespoons butter, softened
3. 1 package (8 oz.) cream cheese, softened
4. 1/2 cup peanut butter
5. 1-1/2 cups confectioners' sugar,divided
6. 1 carton (16 ounces) frozen whipped topping, thawed, divided
7. 15-20 miniature peanut butter cups, chopped
8. 1 cup cold milk
9. 1 package (3.9 ounces) instant chocolate pudding mix

Instructions

1. Crush 16 cookies; toss with the butter. Press into an ungreased 9-inch square dish; set aside.
2. In a large bowl, beat the cream cheese, peanut butter and 1 cup confectioners' sugar until smooth.
3. Fold in half of the whipped topping. Spread over crust.
4. Sprinkle with chopped peanut butter cups.
5. In another large bowl, beat the milk, pudding mix and remaining confectioners' sugar on low speed for 2 minutes. Let stand for 2 minutes or until soft-set.
6. Fold in remaining whipped topping. Spread over peanut butter cups.
7. Crush remaining cookies; sprinkle over the top. Cover and chill for at least 3 hours.

CHEESY VEGGIE QUESADILLAS

Ingredients: 

1 onion diced, 

1 each red and green pepper, seeded and diced, 

6 tortillas medium size, 

1 tbsp. canola oil, 

4 cups of shredded cheese, 

sour cream and salsa optional

1Heat oil in large skillet over medium high heat. Add onion and peppers stirring for 4 to 8 minutes until vegetables are tender and lightly browned. Remove vegetables from pan and set aside.

2Lightly coat one side of the tortilla with canola oil and place oil side in  a skillet over medium heat. Add 2/3 cup of cheese evenly on the tortilla, followed by 1/3 of the vegetable mixture. Next layer2/3 cup of cheese evenly on top of the vegetables. Place a second tortilla on top and brush lightly with oil.

3Cook quesadilla for 4  to 6 minutes flipping once, until cheese  is melted and tortillas are lightly browned. Repeat with remaining ingredients.

4Cut each quesadilla into eight pieces, and serve warm with sour cream and salsa

HONEY MUSTARD MEATBALL DINNER SUB

INGREDIENTS:

3tbsp chili sauce or ketchup, 

1egg,  

1/4 cup dry seasoned  bread crumbs, 

1 small garlic clove minced, 

1tbsp Worcestershire sauce, 

1tsp dried oregano, 

1/2tsp dried thyme, 

1/4 tsp pepper, 

1 lb extra lean ground beef, (Personalize  by using ground chicken, pork, turkey or veal)

2tsp canola oil, 

1 small onion, minced, 

1/4 cup honey mustard, 

1/4 cup water, 

6 small whole wheat sub buns,

1 cup chopped lettuce, 

1 tomato, chopped

1 In a large bowl. using fork stir together chili sauce, egg, breadcrumbs, garlic,  Worcestershire sauce, oregano, thyme and pepper until well combined. Add beef and mix together using hands to distribute evenly.

2 Using hands, roll meat mixture into about 30, 1 inch meatballs and place on parchment paper lined plate or tray.

3 Heat non stick skillet over medium - high heat, and brown meatballs in batches if necessary, turning occasionally on all sides for about 8 minutes or until browned. Remove.

4 Wipe skillet with paper towel and return to medium heat and add oil and cook onion for about 5 minutes or until softened. Add mustard and water; return meatballs to skillet and toss to coat, stirring occasionally with sauce for 3 minutes or until meatballs are no longer pink inside.

5 Divide meatballs and sauce among sub buns and top with lettuce and tomato

Crock Pot Parmesan Honey Pork Roast

Ingredients:

1 boneless whole pork loin roast (4 pounds)

2/3 cup grated Parmesan cheese

1/2 cup honey

3 tablespoons soy sauce

2 tablespoons dried basil

2 tablespoons minced garlic

2 tablespoons olive oil

1/2 teaspoon salt

2 tablespoons cornstarch

1/4 cup cold water

Directions:

Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.

MYO Brownie Mix

Never buy boxed brownie mix again! Follow the recipe below and make brownies for approximately .30 a mix!

So simple, so easy. Not just frugal but cuts out the unknown ingredients.

1 Cup Sugar, 

1/2 Cup All-Purpose Flour, 

1/3 Cup Cocoa, 

1/4 tsp Salt, 

1/4 tsp Baking Powder.

Put mix in plastic zip-lock bags or mason jars, and Label:

At Baking Time Add: 2 Eggs, 1/...2 Cup Vegetable Oil, 1 teaspoon Vanilla.

Bake @ 350 degrees for 20-25 minutes in an 8x8 or 9x9 pan.

Cucumber Salad in a Jar

This will stay fresh for 2 months!!! Yummy snack!

Makes 2 quart jars. Store in refrigerator,

Ingredients:

7 large dills, pickling cucumbers unpeeled sliced thin

1 1/2 cup sliced onions

1 1/2 cup sliced red peppers...

1-tbsp salt

1-cup white vinegar

2-cups sugar

1-tsp celery seed

1-tsp mustard seed

Directions:

Mix cucumbers, onions, peppers and salt in one bowl and set aside

Put vinegar, sugar, celery seed and mustard seed in a cooking pot and bring to a boil

Remove from heat and let cool for one hour before pouring over cucumber mixture

Pour mixture over vegetables

Put in jars and store in refrigerator

Will keep up to 2 months

Sunny's Tater Dogs on a Stick

Ingredients

1 Russet potato, skin-on, finely shredded on a mandolin and soaked in water for at least 1 hour 

4 hot dogs 

4 wooden chopsticks 

1/8 cup flour, plus more for dusting 

1/2 tablespoon sweet paprika 

1/2 tablespoon garlic powder 

1/2 tablespoon onion powder 

1/2 teaspoon salt 

Freshly ground black pepper 

1 egg 

Peanut oil, for frying 

Special equipment: Deep fryer

Preparation

Using one chopstick per hot dog, slowly pierce one end of each hot dog with the tapered end of the stick and guide it three-quarters of the way up each hot dog. Dust each hot dog with flour and shake off excess. Set aside.

In a medium bowl, add 1/8 cup flour, paprika, garlic powder, onion powder, salt and a grind or two of black pepper. Whisk in egg.

Drain potatoes in a colander and rinse with water. Using a clean kitchen towel or paper towels, place shredded potatoes in the center and close corners of cloth or paper towels. Twist in alternate directions with the potatoes in a ball in one hand and the excess towel in the other, squeezing out as much excess moisture as possible. Add dried potato shreds in bowl with egg mixture and combine until blended.

Heat oil in deep fryer to 350F.

Divide potato mixture into four even sections and, using your hands, press potato mixture around each hot dog.

Fry until golden brown on all sides, about 5-7 minutes each.

Lemon Blueberry Cheesecake

Classic cheesecake is an ultimate dessert for holiday entertaining.

Ingredients

Crust:

2 cups finely ground graham crackers (about 30 squares)

1/2 teaspoon ground cinnamon

1 stick unsalted butter, melted

Filling:

1 pound cream cheese, 2 (8-ounce) blocks, softened

3 eggs

1 cup sugar

1 pint sour cream

1 lemon, zested

1 dash vanilla extract

Warm Lemon Blueberry Topping, recipe follows

Warm Lemon Blueberries:

1 pint blueberries

1 lemon, zested and juiced

2 tablespoons sugar

Directions

Filling:

Preheat the oven to 325 degrees F.

For the Crust:

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with non-stick cooking spray.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for 5 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add sour cream, lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Warm Lemon Blueberries:

In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.

Yield: 6 servings

Biscuit Breakfast Bake

10 eggs

1/2 cup milk

1 16 oz refrigerated breakfast biscuits 10 count (I used the Pillsbury flaky kind .. I've also used 2, 8 count crescent rolls and 2, 8 count grands country biscuits

4 green onions, chopped ... white and green parts

2 cups shredded extra sharp cheddar cheese

If you’re into the meats – cooked center cut bacon or cooked sausage, ham, turkey sausage/bacon (5-6 slices bacon, cooked n chopped ... 6 breakfast sausages, cooked n chopped ... 1 cup diced cooked ham)

Large baking casserole dish, sprayed with cooking spray (Note: I think a 9×13 works best, but it might need to bake a little longer)

1. Mix your eggs and milk in a large bowl. Cut each biscuit into fours and add it to the bowl. I like to do this before I cook the bacon or cut up the green onions and other fillings – give the biscuits some time to really soak in the eggs. *when I use crescent rolls I just roll as per regular instructions and don't cut them .. the biscuits or crescent rolls are UNBAKED, DO NOT PRECOOK!!!

2. Cut up your green onions,, shred your cheese, cook and break up your bacon (or sausage), and any extras you're adding in. Add everything to the bowl. Add only half the cheese, use rest for the top.

3. Mix it all up and pour into your pan. Bake, covered loosely with foil at 375 for 25-30 minutes .. closer to 30 so it isn't runny Uncover and bake another 10-15 minutes. Add some more shredded cheese on top when you uncover it for added yumminess!!

Insanely DEEEEELICIOUS!! Serve with Fresh Fruit Salad, muffins, breakfast pastries and lotsa coffee/tea and assorted juices :)

*** Hint/Tip *** - if you want to make this the night before leave it in the mixing bowl in the fridge covered with saran. In the morning, give it a good stir then pour into prepared baking dish and proceed to bake as directed!!!

Add in extras like, sliced fresh mushrooms, diced assorted peppers, jalapenos, sliced red or white cooking onions, seeded chopped tomatoes, feta cheese ... so many ways you can customize it to your preference!!!

This is scrumptious when served topped with your favorite salsa mmmmmmm yummo!!

Pineapple Cole Slaw

~ Great side dish for a cook out or with Easter Dinner!

1 head of white cabbage sliced thin

1 head of purple cabbage sliced thin

2 cups julienne carrots

1 teaspoon celery seed

1 pineapple cored, cleaned and sliced in thin slices

3/4 cups granulated sugar

6 oz pineapple juice

2 cups mayonnaise

~Mix dressing together

~Toss with dry mixture

~Season with salt and pepper to taste

Switchel

How To Make Switchel + 5 Reasons Why You Should Be Drinking This Magical Potion

Long before the invention of sugary sodas, energy drinks, and vitamin water, there was switchel. An old-timey beverage to be sure, switchel is many things – thirst-quenching, refreshing, energizing, healthful – and it has recently regained some of the limelight it once enjoyed, thanks to both hipsters and health enthusiasts alike.

While it is believed to have originated in the hot tropics of the Caribbean, switchel was a popular refreshment in the American colonies (particularly New England) in the 17th century. Drank by sailors, laborers, politicians, and university students (who had a habit of spiking it with rum), switchel was a beverage for everyone regardless of social or economic status. And it’s easy to see why: switchel is a concoction that is perfect for combatting long days in sweltering heat, allowing imbibers to keep cool and stay hydrated. In fact, farmers working the fields would often guzzle it by the jug, giving it its other name, haymaker’s punch.

Easy to make, switchel contains just four basic ingredients: water, vinegar, sweetener, and ginger. It was a popular alternative to ice water, which was very difficult to obtain before the age of ice boxes and freezers, and physicians of the era warned against drinking it because they believed cold drinks on hot days would cause indigestion. Although it was originally made with vinegar, water, and either molasses, honey, or maple syrup as a sweetener, eventually ginger was added to the mix to prevent bloating, allowing people to drink it all day long without worrying about upsetting their stomachs.

But what does it taste like? Though on paper the combination may seem strange, switchel strikes a nice balance between tartness (apple cider vinegar), sweetness (maple syrup), and spiciness (ginger).

The Benefits of Drinking Switchel:

Those early American settlers were certainly on to something when they discovered switchel. They may not have known then just why this beverage was so revitalizing, but today we have the benefit of a deeper understanding of human biology and the restorative power of plant compounds.

1. It Restores Electrolytes

Electrolytes are minerals present in bodily fluids, like blood and urine, that carry an electrical charge. We need these positively or negatively charged ions in our bodies – they transmit the voltage needed for many physiological functions such as muscle contractions and nerve signalling.

We lose electrolytes anytime we exercise, sweat, or go to the bathroom. Most commonly, electrolyte imbalance occurs during times of dehydration – when we lose fluids through rigorous physical activity or when we get the flu. The telltale signs of an electrolyte imbalance include muscle aches, anxiety, headaches, heart palpitations, stomach cramps, joint pain, fatigue, trouble concentrating, and dizziness. But electrolytes can be quickly replenished by consuming things that contain electrically-charged minerals like calcium, potassium, magnesium, sodium, and chloride.

Because switchel is made with apple cider vinegar – a rich source of potassium – and pure maple syrup (which also contains potassium, as well as calcium, magnesium, and sodium), it’s an all-natural alternative to sugary sports drinks that will help maintain a good electrolyte balance in the body.

2. It Helps Ease Pain & Inflammation

It’s no wonder that farmers toiling all day turned to switchel as their refreshment of choice: it combats pain and inflammation, allowing them to work just as hard the following day.

And indeed, switchel is a wonderful post-workout tonic. The key ingredient here is the presence of ginger, which not only suppresses pro-inflammatory enzymes associated with the aches and pains that often accompany intense exercise, it can also help with other expressions of inflammation like acne, arthritis, eczema, depression, and the physical signs of aging.

Gingerol – the active constituent of ginger – is an effective pain-reliever too, which works just as well as over-the-counter medications used to alleviate pain, but without any adverse side effects.

3. Get Your Daily Dose of Apple Cider Vinegar

In addition to replenishing electrolytes, there’s a lot of good reasons to imbibe apple cider vinegar! It helps balance the body’s pH levels, keeps blood sugar levels balanced, aids in digestion by fostering the growth of healthy gut bacteria, protects the heart, and promotes healthy weight loss.

While taking one tablespoon of apple cider vinegar with one cup of water may not be the most alluring beverage on the planet, switchel offers a tasty way to get your ACV fix.

4. Enjoy the Healthful Effects of Ginger

Unless you are already consuming an ample amount of ginger in your diet, you really don’t want to miss out on the amazing benefits of eating (or in this case, drinking) ginger.

Among ginger’s myriad benefits, it has been shown to help lower cholesterol, improve blood circulation, reduce blood sugar levels, and ease the symptoms of indigestion such as heart burn, bloating, and nausea.

Since gingerol has antioxidant properties, it can help give the brain a boost by improving mental processing, working memory, attention span, and reaction time.

5. The Hidden Wonders of Pure Maple Syrup

Although switchel can be sweetened with raw honey, the time-honored way to make it is with pure maple syrup. Like other natural sweeteners, real maple syrup is a much healthier alternative to artificial and refined sugars. As the only product in our diet that comes from tree sap, maple syrup is quite nutritious, containing a goodly amount of calcium, manganese, riboflavin, zinc, and potassium.

And because maple syrup is a plant-based sweetener, it also carries the advantage of a slew of antioxidants – 63 different types of free radical scavengers in fact, spanning gallic acid, catechins, and quercetin.

How To Make Traditional Switchel:

While there are several drink-manufacturers that have jumped on the switchel bandwagon (replete with extras like cherry and blueberry flavorings), it’s really easy to make your own switchel at home with these all-natural ingredients:

1/2 cup of apple cider vinegar (buy it here)

3 tablespoons of pure maple syrup (buy it here)

6 ounces of fresh ginger root

4 cups of water or club soda

Method:

To make, grate ginger root (or pass it through a juicer) until you have about ⅓ of a cup. Combine ginger, apple cider vinegar, maple syrup, and water in a large container, and stir until the maple syrup has completely dissolved. If you grated your ginger, the bits will sink to the bottom of the container and this is perfectly fine. Pour over ice for immediate enjoyment or place the jug in the fridge and let it steep for 24 hours, stirring again before serving.

Add a modern twist by including mint leaves and a tablespoon of fresh lemon or lime juice.

Bacon-Ranch Fried Cabbage

INGREDIENTS->

1 Head cabbage

1/2 lb Cooked bacon

1 Whole white onion

1 Envelope Ranch seasoning mix

2 T. Olive oil

DIRECTIONS->

After cooking bacon drain and set aside. Chop onions and caramelize in Olive oil. Chop cabbage and add to onions, cover and let cook down a bit. Add Ranch mix and bacon and continue to cook down to desired doneness...I cook mine way down. Enjoy!

(recipe and photo borrowed from Skinny Body Care)

Slow Cooker Broccoli Cheddar Soup

This Slow Cooker Broccoli Cheddar Soup is beyond simple, but so delicious!  It definitely needs to be part of your dinner rotation!

 Prep Time 15 minutes

 Cook Time 4 hours 30 minutes

 Total Time 4 hours 45 minutes

 Servings 6

 Calories 397 kcal

Ingredients

4 cups broccoli florets cut into small bite sized pieces

1/2 yellow onion diced small

2 cups shredded carrots

4 cups chicken stock (or vegetable stock)

1 tsp kosher salt

1/2 tsp black pepper

1/8 tsp nutmeg

3 TBSP unsalted butter

1/3 cup all purpose flour

1 cup half and half

2 cups shredded cheddar cheese (see note)

Instructions

Combine the broccoli, onion, shredded carrots, chicken stock, salt, pepper, and nutmeg in the slow cooker and cook on low for four hours.

Turn the slow cooker to high.

In a small saucepan melt the butter.  Slowly whisk in the flour.  Get a cup of liquid from the slow cooker.  Very very slowly add it to the sauce pan whisking it in as you go.  Then very slowly whisk in the half and half.

Add the flour/butter/half and half mixture to the crock pot and stir it in to combine.  Slowly add in the cheddar cheese. It works best to add about a 1/4 cup at a time, stir it in, cover the crock pot for a few minutes, and then add another 1/4 cup until you have used all the cheese.

After adding all the cheese, turn off the crock pot (no need to cook for the full half hour) and serve!

Recipe Notes

Cheddar cheese shredded off the block (rather than store bought shredded) works best in this recipe!

Reuben Crescent Bake

1 tube Crescent rolls

8-10 slices Swiss cheese

3/4 pound sliced deli corned beef

1/2 cup Thousand Island salad dressing

1 – 14oz can sauerkraut – drained

1 egg white – lightly beaten

½ tsp Caraway Seeds

Preheat oven to 375.

Unroll one tube of crescent roll dough. Place half in a baking dish that has been lightly sprayed with Pam. Seal perforations. Bake for approximately 8-10 minutes until golden brown.

After the bottom dough has baked, remove from oven.

Layer ½ of the cheese on top of the baked crescent rolls.

Next layer all of the corned beef.

Combine the sauerkraut and Thousand Island together.

Spread the sauerkraut over the corned beef.

Place the remaining cheese over the top of the sauerkraut.

Place the remaining half of the crescent roll dough on top of the last cheese layer. Carefully seal the perforations.

Brush with the egg white and sprinkle with the caraway seeds.

Bake for 12-16 minutes until the crust is golden brown.

Let stand for 5 minutes before cutting.

Serves 4

Crockpot Pizza Pasta

1 Box elbow or Spiral Pasta (uncooked but rinsed)

1 pound lean ground beef

1 onion, chopped

2 cloves garlic, minced

1 green bell pepper, chopped

1 cup sliced pepperoni

16 ounces pizza sauce or pasta sauce

1/4 cup water

1 cup shredded mozzarella cheese

Spray crock pot with non-stick spray. Brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Rinse pasta and place in the crock-pot with drained ground beef mix. Stir. Pour Pasta sauce and 1/4 cup water over noodle mix. Top with shredded Mozzarella. Cover and cook on low for 6 hours.

Cashew Chicken

2 lbs boneless, skinless chicken thigh tenders or chicken breast tenders

1/4 cup all purpose flour

1/2 tsp black pepper

1 Tbsp canola oil

1/4 cup soy sauce

2 Tbsp rice wine vinegar

2 Tbsp ketchup

1 Tbsp brown sugar

1 garlic clove, minced

1/2 tsp grated fresh ginger

1/4 tsp red pepper flakes

1/2 cup cashews

Combine flour and pepper in large Ziploc bag. Add chicken. Shake to coat with flour mixture. Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes in small bowl; pour over chicken. Cook on LOW for 3 to 4 hours. Add cashews and stir. Serve over rice. Makes 4-6 servings.

If you want  sauce and want extra to have some to pour over the chicken and the rice, double the sauce ingredients.

Chocolate Cobbler

FOR ALL THE CHOCOLATE LOVERS...This promises to be a family fave!!

Chocolate Cobbler:

3/4 cup sugar
1 cup self rising flour
2 Tablespoons cocoa
1/2 cup milk
6 Tablespoons melted butter
1 teaspoon vanilla
Pinch of salt

Mix the above ingredients and spread into a greased 11×7 or 9×13 glass baking dish.

Top Mixture – Mix together and sprinkle evenly on the above mixture.
1/2 cup sugar
1/2 cup brown sugar
1/4 cup cocoa

Pour 1 1/2 cups hot water gently over all. DO NOT MIX- just gently pour over all

Bake at 350 degrees for 40 minutes. Serve hot, or cold.