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.

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

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.