27 top surprise Recipes

pillsbury refrigerated pie crust , softened as directed on box, milk, marshmallows, semisweet chocolate, grated, hot fudge ice cream topping, fresh raspberries, fresh mint (optional)

semi-sweet baking chocolate, butter, whole eggs, egg yolks, powdered sugar, flour, chips ahoy! real chocolate chip cookies or oreo cookies, thawed cool whip whipped topping

chocolate cake mix, brick cream cheese, softened, smooth peanut butter, divided, egg, sugar, oreo cookies, thawed cool whip topping

frozen unsweetened strawberries, light chocolate syrup, divided, standard-sized waffle cone bowl with about 50 calories, low-sugar strawberry preserves, fat-free chocolate ice cream, raspberries, fat-free whipped topping (from an aerosol canister)

this earthy-tasting , full-flavored pork and hominy stew originated in mexico, although it is now extremely popular in the american southwest. this stew is typically accompanied by an assortment of crunchy toppings (each in a small bowl) and warm tortillas. verde means green in spanish and green pozole, not surprisingly, is lighter and more refreshing than red pozole. green pozole is prepared with lots of cilantro, fresh jalapenos, and tomatillos. these ingredients are cooked for a very short time; the flavors are bigger, brighter, and fresher than pozole with red sauce. a slightly different set of garnishes accompanies green pozole as well: diced tomato, diced avocado, and minced jalapeno. in other words, forego the cilantro, oregano, and ancho chile puree garnishes suggested for pozole rojo., stew, bone-in pork picnic shoulder roast , (about 5 lb), salt and ground black pepper, vegetable oil, onions , chopped coarse (about 3 cups), garlic cloves , minced or pressed through a garlic press (about 5 tsp), chopped fresh oregano leaves , or 1 tsp dried mexican oregano, low-sodium chicken broth, hominy , white or yellow, drained and rinsed, verde sauce, tomatillos , husked, washed, and quartered, jalapeno chiles (medium) , stemmed, seeded, and chopped coarse, onion , chopped coarse, water, fresh cilantro leaves and stems (about 5 cups), limes , cut into quarters, head romaine lettuce , sliced crosswise into thin strips, radishes , sliced thin, onion , minced, fresh cilantro leaves , roughly chopped, fresh oregano , or dried mexican oregano, chopped, corn or flour tortillas , warmed