Welcome to the Iditarod Updates By Alaska Bob Post Race Banquet.
Please help yourself to an all you can eat pig out and throw-down. Self serve and clean up after yourself.
Easy Potato Skins Recipe
4 large baking potatoes (washed)
3 TB butter, melted
2 teaspoons of kosher salt
1 1/2- 2 cups of shredded cheddar cheese
7 slices bacon -cooked and crumbled (or 1/2 cup bacon bits)
Pre-heat oven to 400°. Cover a baking sheet with foil and spray with non-stick cooking spray. Set aside.
Wash potatoes and then cut the ends of the potatoes off and discard. Next cut the rest of the potatoes into approximately 1/2 inch slices.
Brush both sides and edges of the potatoes with butter and sprinkle with salt. Place on the foil covered pan and bake for 30 to 40 minutes, or until lightly browned. Turn potatoes onto the opposite side after about 15 minutes, to brown the other side.
When potatoes are done, top with cheese, bacon and green onions. Continue baking for 3-5 minutes, or until the cheese in nice and bubbly.
These also taste great topped with a little sour cream. Enjoy!
BLT Chopped Salad with Corn, Feta + Avocado
YIELD: SERVES 2 TOTAL TIME: 25 MINUTES
2 cups butter lettuce, chopped
2 cups fresh arugula, chopped
1 pint grape tomatos, quartered
4 slices thick-cut bacon, fried and crumbled
1 cup sweet corn
1 avocado, chopped
4 ounces feta, crumbled
1 1/2 tablespoons olive oil
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
As a note, to chop my lettuce I like to lay it out on a big cutting board and just continuously run my knife through it (in all different directions) until it’s chopped as much as I like.
In a large bowl, combine lettuce, arugula, tomatoes, corn and avocado. Add in salt, pepper, olive oil and lime juice then toss well to coat. Fold in bacon and feta then divide evenly amount 2 plates. Serve!
Market Bean Salad
YIELD: 6-8 SERVINGS PREP TIME: 15 MINUTES COOK TIME: 40 MINUTES
1 pound raw or frozen black eyed peas
1/2 pound raw or frozen white acre peas (field peas)
1/2 pound mixed sprouted peas and lentils
1 pint ripe cherry tomatoes
1/2 small red onions, chopped
2 garlic cloves, minced
1/3 cup chopped flat leaf parsley
2 tablespoons apple cider vinegar
1/4 cup extra virgin olive oil
Salt and pepper
Place a large pot of water over high heat and bring to a boil. Salt the water liberally, then add the black eyed peas. Simmer for 10 minutes, then add the white acre peas and simmer another 20-30 minutes, until both are soft and tender. Drain the peas in a colander and rinse under cold water to bring the temperature down. Shake to remove excess water.
Place the cooked peas (beans) in a large mixing bowl. Add the sprouted peas, red onion, garlic, parsley, vinegar and oil. Toss, then salt and pepper to taste and toss again.
Cut the large cherry tomatoes in half and leave the small tomatoes whole. When ready to serve, pour the bean salad out on a serving platter the top with the cherry tomatoes.
Creamy Potato and Ham Soup
4 potatoes (peeled and diced)
1/3 cup diced onion
1/3 cup diced carrots
1/3 cup diced celery (or peas)
31/2 cup water
1 cup diced ham I used leftover honey baked ham, but a steak ham works great too
3 chicken bouillon cubes
3/4 tsp kosher salt
1/2 tsp pepper
1 small clove garlic minced
5 Tb butter
1/3 cup flour
1 cup milk
1 cup half and half
1. Combine potatoes, celery, onion, ham , carrots and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are soft. Next, stir in the chicken bouillon cubes, salt and pepper.
2. In a separate pan, melt butter over medium-low heat. Stir in flour with a fork, stirring constantly until thick ( about 1 minute). Slowly stir in milk and half and half with the fork. Next add in minced garlic and continue stirring over medium-low heat until thick.
3. Pour the flour mixture into the stock pot and stir until combined. Serve with shredded cheese on top. Enjoy!
The Best Roast Turkey
Servings: 10 to 12 servings
• 14-16 pound turkey, fresh or thawed
• 1 teaspoon salt (omit if turkey has been brined)
• 1 teaspoon pepper
• 1 lemon, quartered
• 1 medium onion, peeled and quartered
• 1-2 sprigs fresh parsley• 1-2 sprigs fresh thyme
• 1-2 sprigs fresh rosemary
• 1-2 sprigs fresh sage
• 2-3 tablespoons olive oil or melted butter
Place oven rack in lowest position. Preheat oven to 400 degrees.
Coat roasting pan and rack with cooking spray and set aside.
TO PREP THE TURKEY:
Remove neck and giblets from turkey main and neck cavities. (These can be discarded or used to make broth for gravy or soup.)
If turkey has a metal or plastic clamp holding the legs together, remove and discard it.
Add salt and pepper to the turkey cavity and rub with hand to distribute inside cavity. Stuff the cavity with lemon, onion (reserving one onion quarter), and herbs.
Overlap skin at cavity opening to cover as much of gap as possible; use toothpicks or small turkey skewers, if needed, to hold skin in place. Tie legs together with twine.
Insert remaining onion quarter under skin covering neck cavity. Tuck wing tips under turkey body, using them to hold skin over neck cavity in place.
Pat turkey dry with a paper towel and brush breast side all over with olive oil. Flip turkey over, breast side down, onto rack in roasting pan. Brush with olive oil so entire turkey is coated.
TO COOK THE TURKEY:
Place in 400 degree oven uncovered. After 1 hour, lower heat to 350 degrees and cook for an additional hour for turkeys 14 pounds or larger (45 minutes for smaller turkeys).Directions
Remove turkey from refrigerator and allow to rest at room temperature for 30 minutes.
Remove from oven and flip turkey over so it is breast side up. Insert a remote probe thermometer into thickest part of thigh. Return turkey to oven and set thermometer monitor alarm to sound at 165 degrees. When thigh temperature reaches 165 o 170 degrees, remove from oven. Use an instant read thermometer to check temperature of other thigh. Also check thickest part of breast–it should be 160 degrees. If not, return to oven.
Cooking times can vary. 13 minutes cooking time per pound is a good estimate. It should take a 14-16 pound turkey a total of 2-1/2 to 3-1/2 hours to cook. An 18 pound turkey takes closer to 4 hours. These times are ballpark and can vary; that’s why using a thermometer is important for determining exactly when the turkey is done.
When fully cooked, remove turkey from oven, cover with aluminum foil, and allow to rest undisturbed for a minimum of 30 minutes and up to 60 minutes. Carve and serve.
Easy Garlic Brown Sugar Baked Chicken
The best and easiest chicken ever, baked to crisp-tender perfection along with the most amazing sweet garlic sauce!
8 bone-in, skin-on chicken thighs
Kosher salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/4 cup brown sugar, packed
1 tablespoon honey
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
2 tablespoons chopped fresh parsley leaves
Preheat oven to 400 degrees F.
Season chicken thighs with salt and pepper, to taste.
Melt 2 tablespoons butter in a large oven-proof skillet over medium high heat. Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside.
Melt remaining tablespoon butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Remove from heat.
Stir in brown sugar, honey, oregano, thyme and basil until well combined. Return chicken to the skillet.
Place into oven and roast until completely cooked through, reaching an internal temperature of 175 degrees F, about 25-30 minutes.
Serve chicken immediately, garnished with parsley, if desired.
1 whole 5-10 Lb Precooked, Spiral Cut Ham (whole Or Half)
1 stick Butter
½ cups Brown Sugar
¼ cups Honey
⅛ cups Orange Juice
¼ teaspoons Ground Cinnamon
¼ teaspoons Ground Cloves
Preheat oven to 325 degrees.
Prepare a pan large enough to hold the ham and its juices by lining it with a few layers of heavy duty aluminum foil, or use one of those throw-away roasting pans for easy clean up.
Combine butter, brown sugar, honey, orange juice and spices in a double boiler or heavy nonstick saucepan. Heat on low until butter is melted and ingredients are evenly mixed. (I like to use the double boiler because the hot water will keep the glaze warm as you use it for basting.)
Place ham in the prepared pan and brush it with the warm glaze.
Bake the ham for 1 to 1- 1/2 hours – depending on size of ham. (Check packaging for exact cooking times.) Brush on additional glaze every 15 minutes or so.
Watch to make sure glaze does not burn. If it’s not brown enough for your taste, you can turn the broiler on for a bit to caramelize the top. I’ve known some to even add additional glaze with some extra brown sugar added and then use a kitchen butane torch to get that store-bought effect.
Let rest for about 10-15 minutes and serve. Or you can prepare the day ahead and serve cold.
Note: you can use pineapple, apple or pear juice instead of orange juice. Also, you can cover the ham with additional foil during the first half of the cooking time to keep the top of the ham from drying out.
• 1 sirloin steak or 1 pkg. pre-cut beef tips
• Kosher salt and freshly ground black pepper
1 Trim off the large obvious pieces of fat that run along the side of the meat
2 Cut strips less than 1 inch wide
3 Rotate the meat and cut into small bite-sized pieces
4 If you see anymore large chunks of fat, gristle or long silvery membranes cut them off
5 Sprinkle generously with kosher salt and freshly ground black pepper
6 Toss the meat around a bit to thoroughly coat with the seasonings
7 Turn on your ventilation fan overhead
8 Heat the skillet over medium high to high heat
9 As the pan heats, add about 2 tablespoons butter to the skillet
10 The point here is to allow the butter to melt, then brown, before you add the meat
11 Place some of the meat in the pan in a single layer
12 It should sizzle loudly when it hits the pan – if it doesn’t, the pan isn’t hot enough
13 Don’t stir or disrupt the meat for 30 to 45 seconds
14 You want it to sizzle and brown on one side
15 Now scoop as many steak bites as you can with your spatula and flip them over
16 Repeat until all the meat is turned
17 Cook for an additional 30 seconds or so – just long enough to sear the outside of the meat but NOT cook the inside
18 (LA Note: I like my meat medium to medium-well so I cooked mine longer.)
19 Remove the meat to a clean plate
20 Add a little more butter to the pan and repeat the cooking process with the next batch just as before
21 Lastly when all the meat is nicely browned and removed to the plate pour all that browned/blackened butter all over the meat
Bacon Wrapped Pork Tenderloin
3 pounds Pork Tenderloin (1 Pkg. Of 2 Tenderloins), Cut Into 4Pieces Total
1 pound Bacon
¾ cups Soy Sauce
1 Tablespoon Minced Onions
½ teaspoons Garlic Salt
1 Tablespoon Wine Vinegar Or White Vinegar
¼ teaspoons Salt
1 dash Pepper
¾ cups Brown Sugar
Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork.
Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight.
Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.
GARLIC HERB AND CHEESE BREAD
500g plain flour
1/2 tablespoon dried yeast granules
1/2 tablespoon salt
1/2 tablespoon sugar
1/2 teaspoon bread improver
325ml water at room temperature
1/2 tablespoon olive oil
1 garlic clove, crushed
1/3 cup chopped continental parsley
1/3 cup chopped basil
1/4 cup chopped rosemary leaves
1 tablespoon butter
200g Grated Philly and Tasty cheese
Mix the flour, yeast, salt, sugar and bread improver together in a large bowl. Add half of the water to the dry ingredients and then mix, slowly adding the remaining water whilst mixing. When all mixed together the ingredients should come together in a ball at this point transfer to a floured bench top.
Add the olive oil to the ball of dough and knead it in. If necessary, add extra flour if it becomes too sticky and continue working dough. The kneading is extremely important as it is a necessary technique to ensure the dough will rise and be fluffy. You want to kneed the dough till the texture is smooth and elastic.
Return the dough to the bowl, cover it with glad wrap and then a tea towel and keep warm until the mixture doubles in size – this can take 1 – 1.5 hours depending on the weather).
When risen, knock the dough back in the bowl and then take it out, cut it in half and roll each half out to a large rectangle about 50cm x 25cm, then trim the edges to straighten.
Spread the top of each with 1/2 butter then scatter the crushed garlic, herb mixture and grated philly and tasty cheese over both rectangles.
Cut each rectangle into strips, to the height of your loaf tins, with a very sharp knife and lay the strips on top of each and cut the layered strips into squares the width of your tins.
Garlic Parmesan Dinner Rolls Recipe
2 1/2 teaspoons active dry yeast
2 tablespoon granulated sugar, divided
1/2 cup warm water (100-110 degrees)
1 3/4 cup bread flour
1/2 teaspoon salt
1/4 cup milk (I use whole milk)
8 tablespoons unsalted butter, divived
3 large garlic cloves, minced
1/4 cup grated Parmesan
1/4 cup shredded Parmesan
1 In a small mixing bowl, combine the yeast, 1 tablespoon sugar, and water. Give a stir and set aside for 5 minutes.
2 Scald milk in a separate pan or bowl, and add 6 tablespoons of cold butter to it. Set aside. This will melt the butter and cool the milk down all at the same time.
3 Melt 2 tablespoons of butter and add the minced garlic. Set aside.
4 In a large mixing bowl, combine the bread flour, 1 tablespoon sugar, salt, milk and melted butter mixture, and the yeast.
5 Mix and knead the dough on low speed with a dough hook, if using a mixer, for up to 3 minutes. Let the dough rest for 10 minutes, covered. This allows the dough to gain more strength and elasticity.
6 Brush a small amount of the melted butter with garlic in the bottom of a 9″ by 9″ baking dish.
7 Cut the dough into halves until you have 16 small or 8 large rolls. Gently roll the dough in a ball shape. (It may not be perfect round shapes.) Place in the butter covered baking dish.
8 Brush the remaining butter and garlic on top of the rolls. Sprinkle with the grated and shredded Parmesan cheese.
9 Allow the rolls to rise in a draft free zone, until doubled in size. This usually takes about 30-35 minutes.
10 Bake in a preheated 375 degrees oven on the bottom shelf for 23-25 minutes. Gently cover the top of the rolls with aluminum foil about half way through to prevent the tops from over browning while they are continuing to bake for the rest of the time.
Green Beans with Pecans, Red Peppers and Onions
1/4 C toasted pecans
3 Tbsp butter
1/2 red onion, sliced thinly
1 red bell pepper, chopped
2 Tbsp white sugar
1 1/2 lbs. fresh green beans, trimmed and snapped
salt and pepper to taste
1/2 tsp minced garlic
1. Toast Pecans in microwave.
2. Bring a pot of water to a boil and par boil green beans. Only leave beans in 2-4 minutes depending on how thick the beans are. You just want them slightly tender
3. Rinse beans with cold water
4. Add butter to frying pan and saute onions and red peppers until tender.
5. Add in sugar, cover pan and allow sugar to caramelize. Stir occasionally
6. Add in green beans, garlic and pecans.
7. Stir to heat through and combine.
Penne With Roasted Asparagus and Balsamic Butter
1 pound asparagus
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon fresh-ground black pepper
1/2 cup plus 2 tablespoons balsamic vinegar
1/2 teaspoon brown sugar
1 pound penne
1/4 pound butter, cut into pieces
1/3 cup grated Parmesan cheese, plus more for serving
1 Heat the oven to 400°. Snap the tough ends off the asparagus and discard them. Cut the spears into 1-inch pieces. Put the asparagus on a baking sheet and toss with the oil and 1/4 teaspoon each of the salt and pepper. Roast until tender, about 10 minutes.
2 Meanwhile, put the vinegar in a small saucepan. Simmer until 3 tablespoons remain. Stir in the brown sugar and the remaining 1/4 teaspoon pepper. Remove from the heat.
3 Cook the penne in a large pot of boiling, salted water until just done, about 13 minutes. Drain the pasta and toss with the butter, vinegar, asparagus, Parmesan, and the remaining 1 3/4 teaspoons salt. Serve with additional Parmesan.
• Penne with Roasted Broccoli and Balsamic Butter When asparagus is not in season, cut 1 pound of broccoli into small spears for roasting. Toss them with 2 tablespoons oil and 1/4 teaspoon each of salt and pepper and roast for about 15 minutes. Continue with step 2.
• Penne with Roasted Vegetables, Toasted Nuts, and Balsamic Butter Toss in 1/3 cup of toasted pine nuts, hazelnuts, or walnuts at the end with either asparagus or broccoli.
BROCCOLI QUINOA CASSEROLE
Yield: 5 servings
Cook Time: 30 minutes
Total Time: 45 minutes
2 1/2 cup uncooked quinoa
4 1/2 cup low-sodium vegetable stock, or water
2 tbsp pesto sauce
1/2 tsp celtic salt
2 tsp arrowroot powder, or cornstarch
2 cups fresh organic spinach
12 oz skim mozzarella cheese, I used 16oz
1/3 cup parmesan cheese
12 oz fresh broccoli florets
3 green onions, chopped
Preheat the oven to 400F.
In a 9 x 13 baking dish place the quinoa and green onions. On the meantime, place the broccoli in a large bowl and microwave on high for 4-5 minutes. Set aside. My microwave is not very powerful so this is how long I did it for without the broccoli getting mushy. If you have a powerful microwave you may need just 3 minutes as it will continue to bake in the oven for about 5 minutes.
In a large mixing bowl, with a wire whisk, mix the vegetable stock, pesto, arrowroot powder and salt. Heat mixture until boil. You can do this on your stove top or microwave. I used my microwave.
Add the vegetable stock to the quinoa followed by the spinach, parmesan and 3/4 of the mozzarella cheese. Bake for 30-35 minutes. Take the quinoa casserole out of the oven and mix in the broccoli. Sprinkle the rest of the cheese over the quinoa and broccoli and place back in the oven for 5 minutes or until the cheese has melted. If you like you can add more parmesan cheese over the top as well.
I place my casserole under the broiler for 2-3 minutes to brown the top but this is just optional. Serve while still warm.
Read more at http://www.eatgood4life.com/broccoli-quinoa-casserole/#UxcDZii9gr4RIKqX.99
Scalloped Potatoes with Caramelized Onions and Gruyere
Prep time: 20 minutes
Cook time: 1 hour
Yield: Serves 6 to 8
Save time by peeling and slicing the potatoes while the onions are cooking.
2 Tbsp olive oil
4 cups thinly sliced onions (sliced crosswise, see how to slice onions)
6 medium Yukon gold potatoes, peeled, thinly sliced (1/8-inch thick, it helps to use a mandoline)
1/3 cup stock (chicken, beef, or vegetable stock, use vegetable stock for vegetarian option)
3/4 cup grated Gruyere cheese, divided 1/2 cup, 1/4 cup
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon white pepper (or black pepper if that is what you have)
1 teaspoon of butter to butter the gratin or casserole dish
1 teaspoon finely minced fresh rosemary
1 Heat olive oil on medium high heat in a thick-bottomed sauté pan. Add the sliced onions, stir to coat with the olive oil, and cook until golden brown, about 15 to 20 minutes.
1Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes or until peppers are charred. Remove from heat and cover with tin foil. Let rest 10 minutes. Uncover peppers, pepper off skin, remove seeds and dice.
2Meanwhile prepare pasta according to package directions.
3Saute chicken, onion, garlic and olive oil in a oven proof skillet 7-9 minutes or until chicken is cooked through.
4In a sauce pan whisk together broth and flour over medium heat. Slowly whisk milk in and then add yogurt continuing to whisk. Once mixture is smooth mix in salt, pepper and 1 c. cheese. Stir until melted. Add diced red peppers and puree with immersion blender or food processor. I left a few chunks of red pepper but you can make it completely smooth if you’d like.
5In skillet mix together chicken, sauce and noodles. Sprinkle remaining cheese over the top. Broil on high 3-5 minutes or until cheese is golden brown.
Easy Extra Creamy Mac & Cheese
1 16oz box pasta (shells, macaroni, bow tie) I used 3/4 or 12 oz for this recipe
4 Tablespoons butter
1 can cheddar cheese soup(10 3/4 oz)
1 can evaporated milk (12 oz)
1-2 cups grated cheddar cheese
Salt and pepper to taste or seasoned salt (like Johnny’s)
Cook and drain noodles. Add back to warm pot, stir in butter, cheese soup,
and half the can of evaporated milk. Stir until combined.
Add 1 cup of cheese to start with, add more until desired cheesiness.
Keep the burner on low to help melt things together.
If it gets too thick, add some reserve evaporated milk to thin down
Add salt and pepper to taste
Serve warm as side or main dish. Enjoy!
Crisp juicy apple slices, smothered with nut butter, then topped with shredded coconut, walnuts and chocolate chips. –
Blueberry Icebox Pie
Vegetable-oil cooking spray
1 1/2 cups finely ground reduced-fat graham cracker crumbs
4 teaspoons light (reduced-fat) butter, melted
2 cups fresh blueberries (or frozen and thawed)
2 tablespoons fresh lemon juice
2 teaspoons powdered unflavored gelatin
8 ounces reduced-fat cream cheese
8 ounces fat-free cream cheese
14 ounces fat-free sweetened condensed milk
Several fresh mint leaves
Preheat oven to 350°F. Lightly coat a 9″ springform pan or glass pie pan with cooking spray. Combine crumbs and butter in a bowl and press into pan. Bake 10 minutes. Puree 1 1/2 cups blueberries; mix with lemon juice in a microwavable bowl. Sprinkle gelatin on top and let stand 10 minutes. Microwave on medium 10 seconds to dissolve gelatin, then beat with an electric mixer or food processor at medium speed. Beat in cream cheeses and milk. Pour mixture over baked crust and chill until set. Garnish with mint and remaining blueberries.
Cherry Supreme Dessert
3/4 cup crisp rice cereal
1/4 cup chopped walnuts
2 tablespoons brown sugar
2 tablespoons butter, melted
4 cups miniature marshmallows
1 cup heavy whipping cream, whipped
1 can (21 ounces) cherry pie filling
1 In a small bowl, combine the cereal, walnuts, brown sugar and butter. Press into a greased 8-in. square dish. Fold marshmallows into whipped cream; spread over cereal mixture. Top with pie filling. Cover and refrigerate for at least 2 hours. Yield: 9 servings.
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8-10 servings
1 cup cold milk
1 cup (8 ounces) sour cream
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon grated orange peel
2 cups heavy whipping cream, whipped
8 cups cubed angel food cake
4 cups sliced fresh strawberries
1 In a large bowl, beat the milk, sour cream, pudding mix and orange peel on low speed until thickened. Fold in whipped cream.
2 Place half of the cake cubes in a 3-qt. glass bowl. Arrange a third of the strawberries around sides of bowl and over cake; top with half of the pudding mixture. Repeat layers once. Top with remaining berries. Refrigerate for 2 hours before serving. Yield: 8-10 servings.
Originally published as Strawberry Trifle in Country Woman September/October 2002
Read more: http://www.tasteofhome.com/recipes/strawberry-trifle#ixzz3VpOLxpWA
No Bake Chocolate Lasagna
36 regular OREO’s
6 Tablespoons butter, melted
1 (8 oz) package of cream cheese, softened
1/4 cup sugar
2 Tablespoons cold milk
1 (12 oz) container Cool Whip, divided
2 (3.9 oz) pkg. chocolate instant pudding
3 1/4 cups cold milk
1 cup mini chocolate chips
Butter a 9×13 dish and set aside.
Crush OREO’s in a zip top bag with a rolling pin. Add melted butter into the bag and mix until combined. Press OREO mixture into the bottom of the dish and place in the refrigerator for 5 minutes.
In a medium sized bowl whip the cream cheese until fluffy. Add in 2 Tablespoons of milk and sugar. Mix until combined. Stir in 1 cup Cool Whip, then spread the mixture lightly over the crust. Place in the fridge for another 5 minutes.
In a separate bowl combine the chocolate pudding and cold milk. Whisk together until thick. Then spread over the top of the cream cheese layer. Place back in the fridge for another 5-10 minutes to allow pudding to set.
Once pudding has set spread remaining Cool Whip on the chocolate layer and then top with chocolate chips. Place in the fridge for 3-4 hours before serving.