Chocolate Eclair Cake

Super yummy no-bake dessert.  Basically making an eclair like "cake" that is easy, and quick to do - the time needed is allowing the dish to set up.

• 16oz (1 box) graham crackers
• 3oz. (2 boxes) vanilla instant pudding
• 8oz (1 container) Cool Whip
• 3 cups milk
• 1 container chocolate icing (Betty Crocker is recommended)

I suggest reading the full directions first - pretty straightforward.

1. Line the bottom of a 13x9" greased pan with graham crackers
2. Mix pudding and milk together - fold in cool whip
3. Spoon in half of the pudding mixture over the graham crackers
4. Gently add another layer of graham crackers
5. Spoon in the remaining pudding mixture
6. Finish with another layer of graham crackers
7. Warm icing until you are able to pour the icing over the top layer of graham crackers (you might want to put a layer on - chill - then add another layer for extra chocolatey goodness)
8. Place in refrigerator until very well set (the longer you can wait the better)
9. Cut into 3x3 squares & serve (forks/spoons are required)

If you're taking this to a gathering - keep as cold as possible for as long as possible and keep an eye on it to insure that it is roughly holding its shape - it is still good, but not as great when it gets soupy. 

This recipe is from the 1991 Frieden's UCC Recipe book - and is authored by Debbie Lacey.

Bourbon Balls

No-bake (from Ladies' Home Journal) orginally from the 1970's.  They suggest making a few days ahead and letting the bourbon "mellow out".  You be the judge.

• 12oz. (1 package) vanilla wafers, finely crushed (get out that holiday stress)
• 1 cup confectioners' sugar
• 1.5 cups finely chopped pecans
• 1/4 cup light corn syrup
• 2 tablespoons unsweetened cocoa
• 1/2 cup bourbon (and a half cup for yourself - you're doing all the work, right!?)
• 1/2 cup granulated sugar

1. In a large bowl mix: vanilla wafers (did you crush them enough? need another round? have at it), confectioners' sugar, pecans,corn syrup, cocoa & bourbon until combined.
2. Shape into 1 inch balls (think one-bite size)
3. Pour granulated onto a shallow dish (LHJ suggests a pie plate, but really anything with sides will work)
4. Roll balls in sugar - covering outside of each one
5. Store in airtight container - DO NO FREEZE 

Makes roughly 5 dozen.

Enjoy! 

Baked Chicken Breasts (Crockpot)

• 4-6 chicken breasts
• 2 tablespoons of butter, melted
• 1/2 cup sherry, dry 
• 1 teaspoon rosemary or tarragon
• pinch garlic powder
• 1/2 cup mushrooms (canned) sliced, drained

Directions:

1. Rinse chicken and pat dry - place in cock pot
2. Combine remaining ingredients 
3. Pour mixture over chicken
4. Cover and cook
1. LOW: 8-10 hours
2. HIGH: 4-5 hours

Calorie: 356 cal., 22g fat, 683mg sodium, 32g protien, 7g carbs

Yellow Split Pea Curry Soup

I often buy this at our local Farmer's Market in Harrisonburg.  I thought it was time to just make my own.  I love curry!!!  I could not find garam masala because I could not find it the day I made my curry.  I made a double batch to freeze for the winter.  I also ramped up the spices a bit, especially the curry (I added MUCH more), the fresh ginger and the chili powder.  Also, I used  my immersion blender to make it smooth and creamy.  The recipe came from food.com.

Ingredients:

1 cup dry yellow split peas

1 tablespoon butter (can use oil or butter substitute to make this vegan)

1/2 medium onion, chopped

2 garlic cloves, finely minced

1/2 teaspoon fresh gingerroot, finely minced

2 cups low sodium vegetable broth

1 cup water

1/2 teaspoon salt

1 tablespoon curry powder (I prefer a mild, yellow Indian variety)

1 tablespoon cumin

1/2 teaspoon coriander powder

1/2 teaspoon turmeric

1/2 teaspoon chili powder (optional)

1/2 teaspoon garam masala (optional)

1/2 cup fresh cilantro, chopped for garnish (optional)

 

Directions:

In a large saucepan melt butter over medium heat.  Add chopped onion and salt.  Saute until soft, about five minutes.  Add garlic and saute until fragrant, about 30 seconds.

 

Add remaining spices and stir. Saute for about 1 minute, cooking spices. If spices start to stick to pan, add some water - 1/4 cup should do. Add peas and stir to coat with butter, onion, and spice mixture. Add broth, 1/2 cup water and bring to boil. Cover and reduce heat to simmer.

 

Simmer for 40-50 minutes or until peas are tender and most of the liquid has been absorbed. (Check peas periodically - you may need to add more water during cooking if peas are absorbing the liquid too quickly). Garnish with chopped cilantro/coriander leaves before serving.

 

Update 1/6/2010: Some people have reported issues with the peas taking longer to soften. I have never had an issue but try cooking the onions without salt and waiting until the last 10 minutes or so of cooking time to add the salt. I have heard salt interferes with lentils softening perhaps it is the same for split peas. Curry powder - I usually use a mild Indian yellow variety, the all-purpose kind found in most US supermarkets. But I have also made this with a hot Madras and it was also delicious (but spicy!).
If I added anything it might be a little coconut milk or even a little pineapple juice.  I think I would even like an apple or two blended in- weird, aren't I??????

Laine's Casserole

This is a recipe I got from Elaine Heatwole.  She is a dear friend from my Sunday School Class at Dayton Methodist Church.  When I was in need of a babysitter I called Elaine, all the kids called her Laine and eventually I did too, she had just had her daughter Sarah and I wondered if she had considered staying at home with her rather than going back to work.  Fortunately she stayed home and Jerilyn found Laine's home to be a second home.

When I would pick up my daughter Jerilyn, sometimes Laine had started dinner for her family.  There was one casserole that filled her home with a wonderful aroma and I asked if she would share the recipe.  I remember she remarked that it was the only casserole that her husband would allow.  Ha ha!  Imagine that.  I have made it many, many times and reheated leftovers as well.  It has been carried to Sunday Suppers and Swim Team Banquets and it is always a favorite.  It is another recipe (along with Grandma's Goulash) that I would make and keep warm for visiting friends and family when I didn't know the exact time they would arrive.

I guess it is a simple take on a Shepherd's Pie, just made a little simpler and Americanized.  With the best of my recollections, here it is:

Ingredients:
First, Vegetables:  Large bag of frozen vegetable- any kind you like- mixed is my favorite, but that doesn't matter.  Also a large can 28 oz or so of mixed veggies will do.  This is probably what I initially used many times- the kind that has beans, corn, carrots and potatoes.  You can also use a similar amount of fresh veggies- it just doesn't matter!!!!

Dry onion soup mix,  I also like to substitute Beefy Onion soup mix.

Tater tots- enough to cover the veggies.

Cream of mushroom soup.  I have also used cream of chicken and others would work too, cream of celery, etc.  I have also used the low-fat and low sodium version

1-2 lbs of lean ground beef- I almost forgot it!  It just depends on how meaty you want it.

Directions:
Brown the ground beef and spread evenly in a 9 X 13 baking dish.
Sprinkle the dry soup mix over the ground beef
Layer the veggies on next.
Add a layer of tater tots
Mix water with the cream soup to a consistency that you can spread/pour it over the tater tots.  Sometimes I use more than one can.

Pop in the oven at 350 degrees for about 30-35 minutes or until bubbly.  The aroma will drive you crazy  The potatoes seem to keep everything from drying out if you have to wait for company or reheat at a church dinner.

Enjoy!!!  And "Thanks Laine!"

Sweet Baby Ray's Crockpot Chicken

Directions

1

Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder.

2

Place chicken in crockpot (still frozen is ok). Pour sauce mixture over chicken.

3

Cook on LOW 4-6 hours.


Sorry the Ingredients and Directions got
reversed!  I don't know where to get this
particular BBQ sauce, but I am sure you
can substitute your favorite and this will
still be yummy!!!!

Ingredients

4-6	chicken breasts, boneless and skinless
1 btl	sweet baby ray's bbq sauce
1/4 c	vinegar
1 tsp	red pepper flakes
1/4 c	brown sugar
1 tsp	garlic powder

"Healthy" Stuffing - From Naturally Thin

"Out of this World" Stuffing

This is from Bethenny Frankles's NYT Best seller: Naturally Thin.  The book is great and you can buy it on Amazon.  I got it very reasonably.

She intros this recipe by saying this stuffing has the same yummy flavor of traditional bread stuffing with a fraction of the calories and fat.  It has many ingredients but the process itself is easy.

OK, Ingredients...

• 1 large onion, chopped
• 3 stalks of celery, finely chopped
• 1 tbsp olive oil
• 0.5 tsp salt, add more as needed
• 0.5 tsp pepper, add more as needed
• 1-2 fresh garlic cloves, minced
• 4 sprigs sage, finely chopped
• Leaves from 6-8 springs of thyme, finely chopped
• 0.5 pound of turkey sausage
• Splash of dry white wine
• 1 tsp butter
• 1 pound fresh mushrooms --- This is where I changed this to chopped granny smith apples
• 0.5 cup dried morels, chopped and soaked in water until soft
• 0.5 loaf of multi-grain bread, toasted and chopped
• 0.5 - 1 cup chicken stock
• 1 egg, beaten

Directions:

1. Preheat oven to 350.
2. Saute the onion and celery in the oil in a nonstick pan.  Add in salt, pepper, sage, and thyme.
3. Break up sausage and add to the pan, saute until brown.  Add in wine and butter.
4. Stir in apples, morels and the water from soaking the morels.
5. In a large bowl put the breadcrumbs adn pour the sausage mixture overtop and toss to coat.  Add chicken stock to add moisture as needed.
6. Add salt and pepper to tast, as desired.
7. Stir in the beaten egg and stir all together.
8. Ok, here is where I totally change up the recipe and use the ol' Monts family muffin pan stuffing trick:
1. Form the stuffing mixture into balls and add into lightly greased muffin cups.
2. Bake under a watchful eye (30 minutes?) and remove once tops are lightly darkened.

Enjoy!!