“Easy-to-make-and-tastes-amazing fudge, but that’s a pretty long title so we just call it 3-Minute Fudge. It’s only 3 minutes to cook and 3

Butter a square pan and line with parchment paper for easy removal of set fudge. Set aside.
In a microwave safe 2 quart bowl, heat chocolate chips and sweetened condensed milk, on high for 1 minute. Remove from microwave. Let sit for 1 minute, then stir to combine. If needed, heat an additional 30 seconds. Stir until chips are completely melted and chocolate is smooth.
Stir in vanilla extract. Pour fudge into prepared pan. Let fudge cool completely before cutting into 1 inch squares. (you can place in the refrigerator for 1 hour to speed up the process.)
Store in an airtight container. Fudge does not need to be kept refrigerated.

The Simple And Incredible Tips For Making Boxed Cake So Much Better Are: 

Chocolate Cake: 

Add  amount of water  recipe calls for but use HOT water. It makes it taste CHOCOLATE-IER.

Add  amount of eggs called for in but add two extra egg yolks. The extra yolks add the density and moisture.

White Cake: 

Add MILK, not water, when your box mix calls for liquid. The milk adds density, fat and extra flavor.

Not adding the yolks to the cake makes the cake fluffy and whiter! But taking out the egg yolks removes fat so add an extra two tablespoons of butter above.

Freshen up  cake mix with a dash of VANILLA EXTRACT! Add 1/2 teaspoon of vanilla extract for better flavor.

All Cake Mixes:

Use BUTTER instead of oil. They’re both fat but butter has better flavor!

Sprinkling the top with SUGAR not only gives it a sweet crunchy texture but the weight of the sugar prevents the cake from rising too much while it bakes.

Cut each round of cake in half to create more layers creating an equal cake-to-frosting ratio!

Finished!

Ingredients

Filling:
2 (3.5 oz.) boxes vanilla instant pudding
3 c. milk
1 (8 oz.) container Cool Whip
Graham crackers
Topping:
1/3 c. cocoa
1 c. sugar
1/4 c. milk
1 stick (1/2 c.) butter (or margarine)
1 tsp. vanilla

Need to make it the day before you plan to eat it to give it time to soak the pudding stuff into the graham crackers.

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Directions

For the filling:
1. Combine pudding mix and milk; beat. Stir in Cool Whip.
2. Place a layer of graham crackers in the bottom of a 9×13″ dish. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; then top with a final layer of graham crackers.
For the topping:
3. Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring very frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
4. Pour chocolate topping over the top layer of graham crackers.
5. Refrigerate overnight.
That’s it! Enjoy!

Ingredients

1 lb. ground beef
1 1b. ground Italian “mild” sausage
1 large onion, chopped
1 28oz. can petite diced tomatoes with juice
1 8 oz. can tomato sauce
1 T. minced garlic
1 16 oz. box rigatoni pasta
1 15oz. tub whole milk ricotta cheese
1 egg
12 oz. shredded mozzarella cheese
1/4 C. grated parmesan cheese
2 T. olive oil
3 tsp. Italian seasoning
pinch red pepper flakes
pinch of salt and pepper
dried basil

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Directions

In a large skillet, over med. high heat add the olive oil and onions and sauté till tender (about 5 minutes), add in the ground beef and sausage and cook until browned and cooked through. Drain the grease, leaving a little in the pan for moisture. Add in the garlic, canned tomatoes with juice and the tomato sauce. Stir well, add in 2 tsp. Italian seasoning, pinch of salt and pepper and red pepper flakes. Once combined, remove 1 C. to a bowl and set aside to cool. Cover remaining sauce and simmer on low for 20 minutes. While the meat sauce is simmering, bring a large pot of water to a boil and cook the pasta with 1 T. of salt till tender. In another bowl, combine ricotta cheese, 1 beaten egg, 1 C. of mozzarella cheese, 1 tsp. italian seasoning and the parmesan cheese. When pasta is done, drain and add to the ricotta mixture stir to combine and then add the cooled sauce to the pasta and combine. In a 10×13 deep sided dish, lightly grease with cooking spray. Layer 1/2 of the noodle mixture in the bottom, top with 1/2 of the meat mixture then 1/2 of the cheese. Repeat for the final layer and sprinkle with dried basil on top of the cheese. Bake at 350 degrees for 45 minutes or until cheese is browning and casserole is bubbly.
JanetsAppalachianKitchen

Ingredients

1 pound ground beef

1 1-pound package tater tots

2 10-ounce cans condensed cream of mushroom soup (or 3 cans if you want it extra creamy)

1 or 2 14-ounce cans vegetables (whole-kernel corn, green beans, etc.)

Onion and garlic powder (optional)

DIirections 

Preheat oven to 350 degrees.

While the oven is preheating, brown the ground beef (seasoning to taste as you cook) and drain off the grease.

Spread the beef in the bottom of a 2- to 2½-quart baking dish.

Drain the liquid off the vegetables and spread them over the meat.

Using a rubber spatula, spread the cans of soup over the top of the vegetables and meat. Use the soup as is, straight from the can. Do not mix it with anything.

Arrange a layer of tater tots over the top of that.

Bake, uncovered, at 350 degrees for 50 minutes.

Top with your favorite variety of shredded cheese as you serve.

source: recipesforourdailybread.com/tater-tot-casserole-turkey/