Recipe of the Month: Cookie-Brownie Bars

These cookie-brownie bars as I so cleverly call them are absolutely delicious and amazing! I made them once for a concert at the Ravinia and they were devoured. They have just the right amount of richness.

Cookie-Brownie Bars

Ingredients:
• 1 (18.25 ounce) package white cake mix
• 2 eggs
• 1/3 cup vegetable oil
• 1 (14 ounce) can sweetened condensed milk
• 1 cup semisweet chocolate chips
• 1/4 cup butter or margarine, cubed

Directions:
1. In a bowl, combine the dry cake mix, eggs and oil. With floured hands, press two-thirds of the mixture into a greased 13-in. x 9-in. x 2-in. baking pan. Set remaining cake mixture aside.
2. In a microwave-safe bowl, combine the milk, chocolate chips and butter. Microwave, uncovered, on high for 45 seconds; stir. Microwave 45-60 seconds longer or until chips and butter are melted; stir until smooth. Pour over crust.
3. Drop by teaspoonfuls of remaining cake mixture over top. Bake at 350 degrees F for 20-25 minutes or until lightly browned. Cool before cutting.

Next time you need a great snack for any event, you should seriously try this recipe. I'd love to hear your comments when you make them!!!

- Ashley

Recipe of the Month: Heavenly Chocolate Mousse

Hey there! You absolutely have to try my favorite recipe for chocolate mousse...it's so delicious! It takes a little work, but it's definitely worth it in the end! It's from my Betty Crocker Cookbook!

Ingredients:
- 4 large egg yolks
- 1/4 cup sugar
- 1 cup (heavy) whipping cream
- 1 package (6 ounces) semisweet chocolate chips (1 cup)
- 1 1/2 cups whipping (heavy) cream

Directions:
1. Beat egg yolks in small bowl with electric mixer on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar.
2. Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot.
3. Gradually stir at least half of the hot cream into egg yolk mixture, then stir back into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil).
4. Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasionally, just until chilled.
5. Beat 1 1/2 cups whipping cream in chilled medium bowl on high speed until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into dessert dishes. Refrigerate until serving. Store covered in refrigerator.

Be ready to indulge yourself! Let me know if you make it...I'd love to know what you think!

- Ashley