Death By Chocolate From the Kitchen of: Gayle Collins

Death By Chocolate

From the Kitchen of: Gayle Collins
INGREDIENTS
1 recipe of chocolate brownies (9x13 pan) – baked
2 pkg. Chocolate Mousse – prepared
1 large container of Cool Whip (16 oz)
8 Heath bars – crushed
1 cup pecans – chopped

Prepare brownies. Crumble and place half in large bowl (a clear glass
bowl is great
for this dessert). Prepare mousse and divide into 2 portions. Spread half
of mousse
over brownies. Spread half of the Cool Whip over the mousse. Sprinkle
nuts and
Heath bars over Cool Whip. Repeat all steps. Refrigerate and allow to set
several
hours or overnight for flavors to “mingle”!!

March Musings

Here I am in the 50th year of my life. It is rapidly coming to an end.

wax green beans

• 1 1⁄4 lbs fresh yellow wax beans • 2 tablespoons butter • 1⁄4cup crushed Ritz crackers or 1⁄4cup townhouse cracker (about 6 crackers) • salt & freshly ground black pepper • Cook beans in salted boiling water until soft (not crispy) tender and drain. • Add butter and mix until butter melts. • Add cracker crumbs, salt and pepper, stir to combine and serve.

English Emma Blooms

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