So in the event that you don't have a dessert planed for the holiday, then you are in luck. Below is a wonderful and quite easy recipe for chocolate mousse. I found it on http://www.marsbrightideas.com/. It is a website full of easy kid friendly ideas using M&M Mars products. Check it and the following recipe out.

Red's Chocolate Moose

What you'll need:

• 1 bag DOVE Brand Milk or Dark Chocolate Hearts
• 2 cups whipping cream
• 3 tablespoons sugar
• 1 teaspoon pure vanilla extract (or other pure extract such as orange or almond)

What to do:

• Place 50 DOVE Brand Milk or Dark Chocolate Hearts in a heatproof bowl. Heat one cup whipping cream until hot, but not boiling. Pour cream over chocolate and stir until chocolate is completely melted. Cool to room temperature. Whip remaining cup of cream with sugar and vanilla or other extract until fluffy with soft peaks. Gently fold into cooled chocolate until well blended.
• Pour into individual parfait glasses or cups and chill at least 2 hours, preferably overnight. Before serving, decorate each dessert cup with a dollop of whipped cream and one or two unwrapped DOVE Brand Milk or Dark Chocolate Hearts.
• Makes 2 parfait glasses.

The recipe actually makes about 6 small (custard cup size) servings for those who just have a small sweet tooth.

Happy ~Fat Tuesday~!! I know it's a little late in the day for a devilishly delish recipe, however...you can still make it tomorrow!

This is super-rich, so you should serve it with some vanilla ice cream.

~Rum Cake~
1 pkg yellow cake mix (18.5oz)
1 pkg Jell-O Instant Vanilla Pudding Mix (3.75 oz)
4 eggs
1/2 cup cold water
1/2 vegetable oil
1 cup chopped pecans or walnuts (I prefer pecans!!)
1/2 cup Bacardi Dark Rum

~Glaze~
1/4 lb butter
1 cup granulated sugar
3/4 cup Bacardi Dark Rum, divided

Preheat oven to 325 degrees. Grease and flour 10 inch tube pan or 12 cup bundt pan. Sprinkle 1 cup pecans or walnuts evenly over the bottom of the pan.

In a separate bowl, combine yellow cake mix, vanilla pudding mix, eggs, cold water, vegetable oil and 1/2 cup rum until well incorporated. Pour batter over nuts and bake for one hour. Cool and invert onto serving platter. Using a toothpick, poke small holes into the top of the cooled cake (for better glaze absorption!! YUM!)

For glaze:
Melt butter in saucepan over medium heat. Add 1/4 cup rum and granulated sugar. Bring mixture to a low boil and continue boiling for five minutes, stirring constantly. Remove from heat and stir in remaining 1/2 cup rum.

Drizzle just enough glaze over the top of cake to cover. Smooth glaze over cake and allow it to be absorbed. Repeat this process until all glaze is used up.

This cake weighs a TON, but dang it's good.

Enjoy!!

This is such an easy easy dish to pop in the oven and it tastes SO good!

2 pound package of frozen potato chunks
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup sour cream
2 cups grated cheddar cheese
2 cups cornflakes (although my husband usually requests more)
small chopped onion
salt and pepper and parsley flakes

What to do?

Mix all the ingredients together and place in a greased 9x13 pan.

Note: I sprinkle more corn flakes to lightly cover the top of the potato mixture in the pan.

Bake for 45 minutes @ 350 degrees. (Till heated through.)

Voila! That's it!