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!!

Creamy Basil Pesto wth Avocado

Creamy Basil Pesto with Avocado

Whether you keep it vegan or make it vegetarian or just good old pesto I think this is a winner. Chef Chloe Coscarelli who won the Cupcake Wars on the Food Network, shared this easy recipe on KLG and Hoda or as I call it Hoda and Kathi Lee. Basil Pesto is one of my favorites and I have made my own this year. With this recipe there is no cheese but healthy avocado is added to keep it creamy. I will probably heap on more basil and garlic! Can't wail to try this! If you aren't into vegan or vegetarian you could add chicken or shrimp or whatever you choose and toss some cheese back in. Added later: I might toss in a little Cayenne too. (Lovely puppy name I thought!)

Ingredients:
1 pound linguine or pasta of choice
1 bunch fresh basil, reserve some leaves for garnish
1/2 cup pine nuts
2 avocados, pitted and peeled
2 tablespoons lemon juice
3 cloves garlic
1/2 cup olive oil
Sea salt
Freshly ground black pepper
1 cup halved cherry tomatoes or sliced sun-dried tomatoes (optional)

Directions:
Bring a large pot of heavily salted water to a boil. Add linguine and cook according to package directions. Drain and set aside.
Meanwhile, make the pesto by combining basil, pine nuts, avocados, lemon juice, garlic and oil in a food processor. Process until smooth. Season generously with salt and pepper.
Toss pasta with pesto.
For an extra touch of color and flavor, top pasta with cherry or sun-dried tomatoes.
Divide pasta among serving bowls and garnish each serving with a basil leaf.
Serving SizeServes four to six

Moroccan Couscous

This is a super easy side dish that has some middle eastern flair. Dad spent some time in Morocco during World War II. I wonder if he ever tried Moroccan food while he was there?

Ingredients:
1 1/2 cups couscous
2 cups low sodium chicken stock
4 tablespoons unsalted butter
1/4 teaspoon cinnamon
1/4 cup roughly chopped pistachios
1/2 cup roughly chopped toasted almonds
salt and pepper to taste

Directions:
Bring the chicken stock to a boil.
Pour the chicken stock on top of the couscous and cover, letting it steam for 5 minutes. Uncover and fluff with fork.
Add in the butter, cinnamon, pistachios, almonds and salt and pepper to taste.
Fluff with a fork until the butter has melted

Balsamic Chicken

Chicken with Balsamic Vinegar and Vegetables

Chicken on sale and you are tired of the same old recipes??? There is nothing like chicken for low-fat, low calorie meals. This recipe- thanks to Joy Bauer is also filled with what is good for you. This is only about 250 calories and packed with flavor! This is pretty pungent so plan to serve it with something pretty simple. I was stuck at home without a car and substituted green peppers for the red ones. I think the balsamic vinegar overwhelms either so you would not know the difference. I even had to substitute part of the balsamic vinegar with some pomegranate infused balsamic vinegar- it still worked. It might have even been better.

INGREDIENTS:
1 large onion, yellow, thinly sliced
1 large pepper red, bell, sliced
4 garlic, cloves, minced (may substitute 1 teaspoon garlic powder)
4 chicken, breast, boneless, skinless, medium-thin (may substitute 8 chicken tenders)
1/2 cup vinegar, balsamic
1 can tomatoes, diced, (15-ounce) with liquids, preferably no salt added

DIRECTIONS:

1. Liberally coat a large sauté pan with oil spray, and preheat it over medium-high heat.
2. Add the onion, bell pepper, and garlic (or sprinkle in the garlic powder if using). Sauté for 3 to 5 minutes, until the onions and peppers begin to soften. Add additional oil spray or a tablespoon of water if the vegetables start to stick to the bottom of the skillet.
3. Add the chicken to the pan and sauté for about 4 minutes on each side or until lightly browned.
4. Add the balsamic vinegar and canned tomatoes. Reduce the heat to medium-low, cover, and cook for about 20 minutes, stirring occasionally. Season with optional salt, pepper, and red pepper flakes to taste.

Good for:
Heart Health
Eye Health
Arthritis
Celiac Disease
Type 2 Diabetes
Mood
Hair
Skin
Cancer Prevention

Slow Cooker Curried Chicken with Ginger

Slow-Cooker Curried Chicken

with Ginger

Ingredients:
1/3 cup tomato paste
4 cloves garlic, topped
2 tablespoons curry powder
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
1 medium onion, chopped
2 pounds boneless, skinless chicken
kosher salt and black pepper1
1/2 cups long-grain white rice
1/2 cup plain whole-mild Greek yogurt
2 scallions, thinly sliced
Cayenne pepper to taste if you like it hot- this is optional!

Directions:

1. In a 4- to 6-quart slow cooker, whisk together the tomato paste, garlic, curry powder, ginger, cumin, and ¾ cup water.
2. Add the onion and stir to combine.
3. Place the chicken on top and season with 1 teaspoon salt and ¼ teaspoon pepper.
4. Cover and cook until the chicken is tender, on low for 7 to 8 hours or on high for 3 to 4 hours. Twenty minutes before serving, cook the rice according to the package directions.
5. Just before serving, add the yogurt and ½ teaspoon salt to the chicken and stir to combine. Serve with the rice and sprinkle with the scallions.

Borrowed and adapted from Real Simple website.

Individual Cakes: 3 Ingredients!

Ingredients:
1 box Angel Food cake mix
1 box any flavor cake mix
2 T. water

Directions:
Using a large plastic bowl with a tightly fitting lid or a large zip lock bag, combine the two boxes of cake mix stirring or shaking well.

For each individual serving, take out 3 T. of the cake mixture and mix it with 2 T. of water in a small microwave safe container. I used a small coffee mug. Microwave on high for 1 minute.

You now have your own instant individual cake and it is warm and inviting. You can top with a dolop of fruit or whipped topping if you like. Try various flavors of cake mix but it must always be combines with an Angel Food mix. Keep the mix tightly sealed in an airtight container until used and remember:

This recipe is called 1-2-3 Cake because all you need to remember is
3 T.mix, 2 T. water, and 1 minute in the microwave.

"Skinny" Eggplant Parmesan 70 calories

Only 70 Calories!

I "borrowed" this from Joy Bauer from the Today Show. She shared this on her segment of KLG and Hoda this morning. The regular Eggplant Parmesan is a weakness of Kathy Lee and she did not want to put her fork down after sampling this version. I cannot wait to try it myself. Jerilyn had Eggplant Parmesan at Olive Garden this weekend and I had to have a couple bites- we both love it. With only 70 calories, it is almost too good to believe. Cross your fingers!
I have made this about 5 times already and it is wonderful!

Ingredients:
Eggplant
Olive oil
Kosher Salt
Marinara Sauce
Shredded Part-Skim Mozzarella Cheese
Grated Parmesan
Oregano
Crushed Red Pepper

Directions:
Slice an eggplant into rounds and place on a baking sheet.
Mist rounds on both sides with olive oil spray, and lightly sprinkle with kosher salt.
Roast in oven at 400 degrees for 20 minutes.
Top each roasted eggplant slice with marinara sauce, shredded part-skim mozzarella cheese, some grated Parmesan cheese, oregano, and crushed red pepper.
Pop back in the oven for about 5-10 minutes, or until the cheese is hot and bubbly.

Pork Scaloppine

This is really Jerilyn's recipe that she found from "Real Simple" Magazine. Yummy!

Ingredients
8 ounces egg noodles
1 1 1/4-pound pork tenderloin, sliced 3/4 inch thick, pounded 1/4 inch thick
kosher salt and black pepper
1/4 cup flour
2 tablespoons olive oil
2/3 cup white wine
2 tablespoons unsalted butter
2 tablespoons chopped flat-leaf parsley

Directions
Cook the noodles according to the package directions.
Meanwhile, season the pork with ½ teaspoon salt and ¼ teaspoon pepper. Coat it in the flour.
Heat the oil in a large skillet over medium-high heat.
In batches, brown the pork, 1 to 2 minutes per side. Transfer to a plate.
Return the skillet to medium-high heat. Add the wine and butter and cook for 1 minute.
Add the pork back to the skillet and sprinkle with the parsley.
Serve the pork and sauce over the noodles.