Better Than Sex Cake

Ok first off, this is not better than sex. No way no how. It is good though. VERY VERY rich. VERY VERY sweet. Not a good cake for diabetics. *LOL* I made this for a birthday spread for a co-worker. Everyone loved it to say the least. I had a tin full of crumbs to take home.

Better Than Sex Cake

16 servings (smaller pieces are better because this is such a rich cake)



1 (18 1/2 oz.) pkg. German chocolate cake mix
1 c. semi-sweet chocolate chips
1/2 (14 oz.) can sweetened condensed milk
1/2 jar caramel sauce
12 oz. carton frozen whipped topping, thawed
3 Heath bars, crushed

1. Preheat oven to 350 degrees. Grease and flour 9x13x2 inch pan. Prepare cake mix as directed on package; pour into prepared pan. After 10 minutes of baking, sprinkle with chocolate chips. Continue baking until cake is done.

2. While cake is still hot, poke holes in it with handle of wooden spoon. Pour sweetened condensed milk over cake; let cool. Top with caramel sauce, then whipped topping. Sprinkle with candy bars. 12 to 16 servings.

Per Serving (excluding unknown items): 305 Calories; 13g Fat (37.8% calories from fat); 3g Protein; 47g Carbohydrate; 2g Dietary Fiber; 7mg Cholesterol; 242mg Sodium. Exchanges: 2 1/2 Fat; 3 Other Carbohydrates.

Ham and Sausage Jambalaya

This was good. Not as good as my mom's or my grandmother's but I think they have some special "mom" ingredient they use and dont tell anyone about. heh. It was very good though. Ron really liked it considering it made enough for about 6 people and I only had 2 servings. He gobbled the rest. yay!

Ham and Sausage Jambalaya

Makes 6 Servings

from "Louisiana Cookin' from Tabasco Brand Pepper Sauce" Cookbook


2 tablespoons vegetable oil
1 pkg (20 oz) kielbasa, cut into 1/2" slices
2 large onions, chopped
1 medium green pepper, chopped
1 cup celery, chopped
2 garlic cloves, minced
3 cups chicken broth
1 can (16 oz) whole tomatoes, peeled, undrained (I used diced tomatoes because I hate the taste/texture of whole cooked tomatoes)
1/2 pound cooked ham, cut into cubes
1 bay leaf
1/2 teaspoon tabasco sauce (shame on me but I was out of Tabasco and substituted Frank's Hot Sauce)
1/2 teaspoon dried thyme
1/8 teaspoon ground allspice
1 1/2 cups rice, uncooked

In large saucepot or dutch oven heat oil. Add kielbasa, onions, green pepper, celery and garlic; cook 8 to 10 minutes or until vegetables are tender. Add chicken broth, tomatoes, ham, bay leaf, tabasco sauce, thyme and allspice; simmer uncovered 15 minutes. Add rice. Cover; simmer 15 minutes. If necessary, add more broth or water and simmer until rice is tender. Remove bay leaf. Serve with additional tabasco, if desired.

Per Serving: 339 Calories; 11g Fat (29.3% calories from fat); 14g Protein; 45g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 952mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1 1/2 Lean Meat; 1 Vegetable; 1 1/2 Fat.

Pork Chops Dijon and Chocolate Mint Candie Cookies

mMm. My tummy is so darn full. I love pork. I love dijon. I love pork and dijon together. It's just something yummilicious. I've tried several pork and dijon recipes over the years. They are generally very simple. This one was quite simple but is prolly my favorite because it also includes onions. Yumyumyum! I didnt snap any pictures of it because I hate my camera phone and I still dont have a charger for my regular camera.

Pork Chops Dijon

3 T Dijon style Mustard
2 T low calorie Italian dressing
1/4 t pepper
4 pork loin chops, cut 1/2 in thick (1 1/4 lbs total)
nonstick spray coating
1 medium onion, halved and sliced

In a small bowl combine mustard, italian dressing, and pepper; set aside.

Trim excess fat from chops. Spray a 10 in skillet with nontick spray coating. Preheat the skillet over medium high heat. Add the pork chops and brown on both sides. Remove chops from skillet.

Add onion to skillet. Cook and stir over medium heat for 3 minutes. Push onion aside; return chops to skillet. Spread mustard mixture over chops. Cover and cook over medium low heat for 15 min or til pork is no longer pink. Serve onion over pork chops. Makes 4 servings.

Nutritional Info

Fat: 26.6g
Carbohydrates: 3.1g
Calories:338.9
Protein: 17.7g

I also made some cookies for my coworkers. I promised them cookies last week but got lazy but I did make them today. A new recipe I found via allrecipes.com (I love that site) These cookies are sooooo good but so sweet that you can go into a diabetic coma just smelling them. I did snap a picture of them but it's not a great one and definitely not worth posting.

Chocolate Mint Candie Cookies

3/4 cup butter
1 1/2 cups brown sugar
2 tablespoons water
2 cups semisweet chocolate chips
2 eggs
2 1/2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
3 (4.5 ounce) packages chocolate covered thin mints

In a saucepan over medium heat, cook the sugar, butter and water, stirring occasionally until melted. Remove from heat, stir in the chocolate chips until melted and set aside to cool for 10 minutes.

Pour the chocolate mixture into a large bowl, and beat in the eggs, one at a time. Combine the flour, baking soda and salt, stir into the chocolate mixture. Cover and refrigerate dough for at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll cookie dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes in the preheated oven, be careful not to overbake. When cookies come out of the oven, Press one mint wafer into the top of each cookie and let sit for 1 minute. When the mint is softened, swirl with the back of a spoon or toothpick to make a pattern with the green filling of the mint wafer. For smaller cookies, break mints in half.