Eclair Cake

I would probably be willing to sell a kidney for a piece of this stuff. I've had this recipe since I was in high school but I had forgotten about it until Chad asked me to make it for Easter. I am so very glad to have it back in my life. :)

Here's what you will need:
2 small packages french vanilla pudding
3 c. milk
8 oz. cool whip
graham crackers

Frosting:
2 oz. semi-sweet chocolate chips
2 T. butter
2 T. Karo syrup
1 T. vanilla
3 T. milk
1 1/2 c. powdered sugar

Line bottom of a 9x13 pan with graham crackers.

Mix pudding, milk, and cool whip and pour a layer over the graham crackers.

Repeat layers ending with graham crackers on top. I use a knife and cut the edges of the graham crackers to fit my pan.


For the frosting heat butter in a pan on med. heat. Add other ingredients and whisk so that there are no lumps. Pour over top of cake and spread evenly.

Refrigerate 6 hours or over night (the longer the better.) Do not cover.

If you want to get all fancy schmancy you can add some flowers with frosting.

California Rice and Wheat

Here is another wheat dish. It tastes alot like funeral potatoes but in rice form.

Here's what you will need:
2 c. cooked rice
12 oz. sour cream
1/2 onion chopped
1 c. cooked cracked wheat
1 large can diced green chilies
1 1/2 c. grated cheddar cheese
1 can cream of chicken soup
olive oil

Cook wheat in a crock pot on low over night. Saute onions in olive oil until tender and golden. Add remaining ingredients and stir until blended. Bake uncovered at 350* for 40 min. until sides are bubbly. Enjoy!

The Very Very Best Guacamole

You may think I am exaggerating but Really really I'm not. This is the best guac EvEr! and it's really easy. My BFF, Kally taught me how to make this guacamole years ago. It's one of those recipes that is supposed to be a side dish but it's so friggin' good that I sometimes make it for dinner and then eat WaY too much. Oh- it's good.

Here's what you will need:
(This recipe is enough for a group of people but can be trimmed down if you are making it for yourself. Also,just make it how you like it- if you hate tomatoes, leave them out etc.)

5 ripe avocados
1-2 Roma tomatoes
1/4 of a large onion
1/2 c. shredded cheese
garlic salt
salt

Mash avocados with a fork (you can put them in a blender but I like it a little chunky so that's why I do i with a fork.)



Dice tomatoes and onion and add them in along with the cheese. Add garlic sat and salt to taste. Serve with tortilla chips.

Creamy Italian Chicken

Who doesn't love a quick and delicious crock pot dinner? This one is one of my staple recipes. It's about the easiest dinner in the world and other than Landen ( the pickiest of picky kids) everyone in my family gobbles this one up!

Here's what you will need:
2-3 large chicken breasts (depending on family size)
1 8oz. brick cream cheese
1 packet of Italian Dressing
1 can cream of mushroom soup

Simply put all ingredients in the crock pot and cook on low for 6-9 hours. Shred the cricken a little with forks and sere over rice.

Loaded Black Bean Soup

I found this recipe on the blog Jamiecooksitup.blogspot and it sounded good so I decided to make it. About half way through I began to doubt the tasteyness of this soup. To my utter and complete surprise not only did I think it was delicious but my kids did too. I doubled the recipe and froze it in 1 1/2 c. increments in sandwich bags that way I can just defrost a bag for a quick lunch or to use in other recipes that call for black beans.
I made this soup on a warm day.... not a good idea. My house was SO hot when I got done because a pot simmering on the stove for 2 1/2 hours gives off a lot of heat! I think this would be great in the winter or for on a rainy day.

Here's what you will need:
3 c. dried black beans
4 bullion cubes
12-16 c. water
1 T. canola oil
2 green or red peppers, chopped
2 onions, chopped
1 1/2 T. cumin
2 T. oregano
1 1/2 T. sugar
2 tsp. salt

Toppings:
ham
red onion
avocado
lime
cilantro
sour cream
cheddar cheese
tortilla chips

Put the beans, bullion, and water in a large soup pot. Bring to a boil, then turn down to medium heat and let simmer for 2 1/2 hours.
When he beans are soft and cooked through, heat a large skillet and add oil. Saute the chopped onion and pepper, until he onion is golden brown.


Blend the cooked onions and pepper in a blender with 1/2 c. water, the cumin, and oregano. Don't puree this, just get it blended up a bit, so there are still some chunks in the mixture.
Add the onion/seasoning mixture to the soup, then ass the sugar and salt. Simmer for 10 min. Serve with toppings

To Freeze:
Put a sandwich bag in a cup with the top hanging over the edges. Place 1 1/2 c. of the soup in each bag. Squeeze out as much air as possible and seal. Lay flat in the freezer.

Chad's Famous Chocolate Chip Cookies

A few years ago Chad discovered this recipe from my Better Homes and Gardens cook book. Even though one batch makes A LOT of cookies he felt like it wasn't quite enough so he began doubling the recipe so that we would have enough to share with the neighbors. Don't tell him I told you, but he gets really jealous over other people's chocolate chip cookies!

Here's what you will need:
1/2 c. shortening
1/2 c. butter or margarine
1/2 c. sugar
1 c. packed brown sugar
1/2 tsp. baking soda
2 eggs
1 tsp. vanilla
2 1/2 c. flour
2 c. semisweet chocolate chips

Mix the shortening and butter for 30 seconds. Add the sugar, brown sugar, and baking soda. Beat until combined and add the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in remaining flour and chocolate chips. Drop by rounded teaspoons 2 inches apart on a greased cookie sheet. Bake @ 375* for 8-10 min. Let cool on wire rack. Enjoy!

Winger Salad

This is seriously the best salad ever! I could eat it every day. It's perfect for a summer B-B-Q, especially if you add some fresh strawberries to it. MMM-MMMM-MMMMM!

Here's what you will need:
1 head red leaf lettuce (I actually use spinach because I like it better, but they are both good)
1 can mandarine oranges
Craisins, to taste
Slivered almonds, to taste
Dressing:
3/4 c. red wine vinegar
1/2 c. olive oil
1/4 c. red onion
1/2 c. sugar
1 tsp. dry mustard
Blend dressing ingredients in the blender until smooth (onions should not be chunky) and then add 1-2 tsp. poppyseeds

I like to toast the slivered almonds in the oven with a little Pam spray and sugar, but be careful because they burn very easily. I burned mine the night I made the salad in the picture so I just used some crushed walnuts and it was still great. The recipe for the dressing kind of makes a lot so I just half the recipe for 1 salad.

Want to win something awesome?

Who doesn't, right?

Head over to my sister in law and niece's recipe blog and enter to win. While you are there check out their AMAZING recipes!

doublethedeliciousness.blogspot.com

Good luck!

Spinach Artichoke Dip

I got this recipe from my sister in law's sister Erin. I think it is best served warm with crackers, but Chad likes it on top of things like burritos and sandwhiches. Either way it's delicious. I halved the recipe for my family and it was plenty. (Sorry I don't have a picture.)
Here's what you will need:
1 bunch green onions
4 Tbsp Butter
5 cloves garlic, minced
10oz frozen spinach, thawed/drained
1 can (6oz-ish) artichoke hearts (not marinated), chopped
1 16oz container sour cream
1 8oz block cream cheese
16 oz cheese (I usually use Colby Jack)



Sautee onions and garlic in butter. Add spinach, hearts, sour cream and cream cheese. Mix in cheese until thoroughly melted.

Chocolate Malt Cake

I made this cake for Logan's birthday and it is one of my all time favorites. It is SO rich! It's one of those deserts where you have to eat it in shifts, because it is too sweet to eat all at once (unless you're a champ like me!). I got the recipe from Jana's blog (doublethedeliciousness.blogspot.com) and she got it from Our Best Bites. It's a keeper.
Here's what you will need:
THE CAKE:
2 1/4 cup flour
1 1/4 cup sugar
3/4 cup unsweetened cocoa
1 1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup milk
1 cup malted milk powder (find it by the hot chocolate or instant breakfast stuff!)
1 cup vegetable oil
3 large eggs
1 cup sour cream
1 teaspoon vanilla

Preheat the oven to 350 degrees. Butter and flour 2 9" round cake pans. Combine flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl or your mixer.

In a small bowl, combine the milk with the malted milk powder and stir until dissolved. Add the milk mixture to the dry ingredients along with the oil and eggs. Beat until smooth. Add the sour cream and vanilla and beat just until combined.

Pour batter evenly into prepared pans and bake for 20 minutes. (I ended up baking mine for 30 minutes...just use a toothpick to make sure the center is cooked before taking them out of the oven!) Let the cake cool in the pans for 10 minutes and then transfer to racks and let cool completely.

After the cakes have cooled completely, make the icing.

MALT ICING:
(This makes a ton of frosting but I used all but about a cup of it...so I definately wouldn't half the recipe. My kids would have just guzzled down the icing if I'd let them!)
1 1/2 cup butter, softened
3/4 cup unsweetened cocoa
1 1/4 cup heavy whipping cream
3/4 cup malted milk powder
7 1/2 cups powdered sugar

In a large bowl, beat butter and cocoa until creamy. In a small bowl combine cream and malted milk powder and stir until dissolved. Add the cream mixture to the butter mixture, and beat at low speed to combine. Gradually beat in the powdered sugar until smooth.

Take each cake and use a bread knife to cut them in half so you end up with four round cakes. Place one on a plate and cover with frosting, then add the next and cover with frosting and keep repeating until all four layers are covered. Then take your frosting all around the sides as well so the entire cake is covered. Place in the frige.

Make the ganache.

CHOCOLATE GANACHE:
1 cup semi-sweet chcolate (I just used chocolate chips)
1 cup heavy whipping cream

Place the chocolate chips into a medium-sized bowl. Heat the cream in the microwave for about 3 minutes on high or just until it begins to simmer. Be careful not to let it boil over. Pour the cream over the chocolate and let it stand for about 30 seconds. Use a whisk to beat the chocolate with the cream until it is smooth. I let mine cool for a little while...that also helped it set up a little bit more. Then pour over the top of the cake. You may not need all of it, just use what looks best to you! Put in the frige for at least an hour.

Top cake with leftover frosting and whoppers.

It is so cute and yummy!

Ebilskivers

When I was growing up, it was tradition to go over to my uncle's House for Ebilskivers on Christmas or Christmas Eve. Now that we have all grown up, this is no longer possible. I LOVE Ebilskivers and so do my kids. Chad always has to work on conference weekend and it is very difficult to get the kids excited, so a few years ago I made Ebilskivers for conferencein an attempt to make it fun and memorable. and it is now tradition. They are kind of like donut holes, but they are lighter and fluffier like a pancake. Heavenly!
Here's what you will need:
1 3/4 c. flour
3/4 tsp. baking soda
1 tsp. baking powder
2 T. sugar
1/2 tsp. salt
3 eggs (separated)
1 3/4 c. buttermilk ( I use regular milk and they turn out just fine)

Place flour, baking powder, sugar,and salt in a bowl. add buttermilk and egg yolks one at a time. Beat egg whites until stiff and fold into batter. Place pan on stove and turn to med-low heat. Fill hot, well greased Ebilskiver pans to half full.

Turn after about 3-4 min.

Dip them in cinnamon and sugar, powdered sugar, jam, or syrup.
(You have to have an Ebilskiver pan for this recipe. A few years ago I asked my Mom for one for Christmas. She searched and searched but couldn't find one so she gave me her pan. Later she found a pan at Sur le Table. I think they can also be found at William Sonoma. Well worth the $15 or $20.

Chicken Enchilada Soup

Here's what you will need:
1 1/2 c. shredded chicken or 2 lg. cans chicken
15 oz. can diced tomatoes
10 oz. can enchelada sauce
14 oz. chicken broth
2 T. chopped cilantro
1 med. diced onion
4 oz. green chilis
1 clove minced garlic
1 tsp. cumin
1 tsp. salt
10 oz. pkg. frozen corn

Cook and shred chicken. In a skillet, saute onions in olive oil. Place all other ingredients in crock pot. Add chicken and onions and cook for 6 hours.

Coconut Balls

Oh these things are the best!!!

Here's what you will need:
6 c. powdered sugar
3/4 c. melted butter
1 can sweetened condensed
14oz. coconut
Mix ingredients and form into balls.

(I just put globs on waxed paper and freeze for about 30 minutes and then I roll them into balls) Freeze overnight and then dip in chocolate.