Pork chops...tomorrow.

I had planned on making pork chops for dinner tonight in the crock pot, but plans change as they always seem to do.  We'll have them tomorrow, and I promise to include photos!

I made two desserts on Monday for family who was visiting Michigan from Texas.  I completely forgot to take photos.  Shocking, I know.  I'll include the receipes anyway, you'll still get the idea.  :)

Caramel Chocolate Chip Bars
Duncan Hines receipe
(makes 2 dozen)

Ingredients:
1 package Duncan Hines Moist Deluxe Caramel Cake Mix
1/4 cup water
1/4 cup firmly packed light brown sugar
1/4 cup butter or margarine, softened
1 cup semi-sweet chocolate chips

Directions:
Preheat over to 375 degrees F.  Grease 13x9-inch pan.

Combine cake mix, eggs, water, brown sugar and butter in large bowl.  Stir until thoroughly blended.  Mixture will be thick.

Stir in chocolate chips.  Spread in greased pan.

Bake at 375 degrees F for 24 to 27 minutes or until toothpick inserted in center comes out clean.  Cool completely in pan.  Cut into bars.

Toppings (optional):
Duncan Hines Creamy Home-Style Caramel Flavor or Chocolate frosting.

Sprinkle with chopped nuts, if desired.

Note:
I got this receipe off the side of a Ducan Hines cake mix box and have only made it using caramel cake mix.  I can only imagine you could use any flavor.  Cherry with chocolate frosting?  I may just have to try that!


Creamy Layered Fruit Sensation
http://www.kraftfoods.com/kf/recipes/creamy-layered-fruit-sensation-90571.aspx

Ingredients:
1 pkg (9 oz.) angel food cake, cut into cubes
3 Tbs orange juice
1/4 tsp almond extract
2 1/2 cups cold fat-free milk
2 kpg (4-serving size each) Jell-O Vanillia Flavor Fat Free Sugar Free Instant Pudding
1 1/2 cups thawed Cool Whip Fat Free Whipped Topping, divided
2 pkg (12 oz. each) frozen mixed berries, thawed, well drained

Directions:
Place cake cubes in large bowl.  Mix oranged juice and extract.  Drizzle over cake; toss to coat.

Pour milk into another large bowl.  Add dry pudding mixes.  Beat with wire whisk 2 minutes or until well blended.  Gently stir in 1 cup of the whipped topping.

Reserve a few berries for garnish; set aside.  Place half of the cake cubes in 2-qt glass seriving bowl or round casserole dish; top with layers of half each of the remaining berries and pudding mixture.  Repeat layers.  Cover with plastic wrap.  Refrigerate for at least 2 hours.  Top with remaining 1/2 cup whipped topping and reserved berries just before serving.  Store leftovers in refrigerator.

Notes:
The first time I made this, I made it exactly as the receipe directs.  The second time I used only frozen strawberries and chocolate pudding instead of vanilla.  The next time I make it, I'm going to use strawberries and vanilla pudding.  Everyone seems to love this and it's super low-cal and fat free!

I used vanilla extract the second time I made it because my aunt is allergic to nuts.  I didn't want to kill her!  I'm sure she's grateful.  :)