CHOCOLATE MOUSSE PIE REAL GOOD FROSTING 1 package (4 ounces) Baker’s chocolate baking bar (German’s) 1/3 cup milk 2 tablespoons sugar ½ package cream cheese (4 ounces), softened 1 8 ounce package Cool Whip, thawed 1 8” graham cracker crust Method: Heat chocolate and 2 tablespoons of the milk in saucepan over lowest heat but stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate mixture and beat until smooth. Fold chocolate mixture into the Cool Whip, blending until smooth. Spoon into crust. Freeze till firm – about 4 hours. This is a great little pie and does not freeze hard – so it can be eaten soon after removed from freezer. Makes 8 large muffins. 1 cup white sugar 1/3 cup margarine ¼ cup milk ½ cup chocolate chips 1 handful miniatures marshmallow 1 teaspoon vanilla Combine sugar, margarine and milk in a saucepan. Bring to a boil and boil for 1 ½ minutes no longer. Remove from heat, add chocolate chips, marshmallows and vanilla mix well and let set until thick enough to spread. Enough to spread 9x13 cake. BURRITO MIX OR BURRITO-TOT CASSEROLE SMOKY JALAPENOS Submitted by Joan A. Mazourek, Yankton Submitted by Judie A. Shull 2 pounds ground beef ½ medium onion, chopped ½ green pepper, chopped 1 small can sliced black olives, drained 1 can tomatoes with green chiles 1 package Old El Paso low sodium taco mix 1 can chili beans with sauce Brown and drain ground beef. Add remaining ingredients. Simmer uncovered until liquid is cooked down. Use as a filling for soft of hard tortillas or over tortilla chips. For Cassserole: Place filling in a 3 quart sprayed casserole top with 4 cups tater tots and one can of cheddar cheese or nacho cheese soup thinned with 1 can of water. Bake at 375 degrees, 45-50 minutes uncovered. An of the above may be served with salsa, sour cream, shredded lettuce, shredded Mexican blended cheese to your liking. Submitted by Ethel Goeden, Yankton Submitted by Darlene Tycz 14 jalapeno peppers 4 ounces cream cheese, softened 14 miniature smoked sausages 7 bacon strips Cut a lengthwise slit in each pepper; remove seeds and membranes. Spread a teaspoonful of cream cheese into each pepper; stuff each with a sausage. Cut bacon strips in half widthwise; cook in a microwave or skillet until partially cooked. Wrap a bacon piece around each pepper; secure with a toothpick. Place in an ungreased 13x9x2 inch baking dish. Bake, uncovered at 350 for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for mild. Instead of Jalapeno peppers, mild banana peppers or yellow chili peppers can be used. Wear gloves when seeding peppers. YIELD: 14 appetizers vRECIPES continued on page 30 BUILDING PORTFOLIOS ISN’T THE MOST IMPORTANT THING WE DO. BUILDING RELATIONSHIPS IS. Planning and investing for your future, your family, or your business doesn’t have to be complicated. Especially when you have someone you trust, who has taken the time to get to know you and your specific situation, helping guide you along the way. We start by listening to your needs, then delivering the quality, sophisticated advice you expect and deserve. LIFE WELL PLANNED. Kathy Greeneway Interior Design • Space Planning • Window Treatments Lighting • Furniture • Decor TAMISIEAINTERIORS.COM | 605-660-7833 Certified Financial PlannerTM 225 Cedar Street, Yankton (605)665-4940 First Dakota Brokerage Services, Inc. A subsidiary of First Dakota National Bank. Securities offered through Raymond James Financial Services, Inc. Member FINRA/SIPC an independent broker/dealer. Securities are offered through Raymond James Financial Services, Inc., (Member FINRA/SIPC), and are not insured by the FDIC, any other government agency or any other bank insurance, are not deposits or obligations of the bank, not guaranteed by First Dakota National Bank, and are subject to risks, including the possible loss of principal. Raymond James is not affiliated with First Dakota National Bank. HERVOICE NOVEMBER/DECEMBER 2015v29