Chocolate Eclair Cake

This is my favorite dessert EVER. It has to sit overnight in the fridge, so this is a good one to make when you are going to be short of time and need to make something ahead of time.

CHOCOLATE ECLAIR CAKE

1 (1 lb.) box graham crackers
2 sm. pkgs. instant French vanilla pudding (or just regular vanilla)
3 1/2 c. milk
1 (9 oz.) container Cool Whip

Butter bottom of 9 x 13 inch pan, line with graham crackers. Mix pudding with the milk. Beat at medium speed for 2 minutes. Blend in Cool Whip. Pour half the mixture over graham crackers then place second layer of crackers over pudding. Pour remaining pudding mixture over and cover with more crackers. Refrigerate for 2 hours then frost. Refrigerate overnight. Serves 12 to 14.

There is a fancy recipe for chocolate frosting that I used to make, but it's too much work. Now I just use regular homemade chocolate frosting or store-bought chocolate, and I think it tastes just as good.

Cream-Filled Strawberries

Mix:
1 package vanilla pudding
1 c milk

Let this set up for a minute.

Fold in:
2 c cool whip
1/2 t almond extract

Cut an "x" in the pointed end of each strawberry. Spread apart to from 4 connected sections. Pipe filling into berries. Refrigerate until ready to serve.

Breadsticks

I have a couple of yummy breadstick recipes, but this has become my favorite lately. This is Stefanie's recipe again. I love her recipes, if you can't tell!

Combine:
1 T yeast
1-3/8 c water
Let sit for 4 minutes.

Add:
3 c flour
1/4 c sugar
1 t salt

Knead for 4 minutes. Let rise until double. Punch down. Roll out to 1/2" thick and cut. Place on cookie sheet and let rise until double. Bake at 375 for 10 minutes. Brush with melted butter and seasonings (garlic salt, onlin salt, Italian seasoning, parmesan cheese).

Pumpkin Chocolate Chip Bread

I love bread, and sometimes I make several different kinds of bread in one day! This past week I made this pumpkin bread because Spencer needed 2 empty cans for school--they had to be bigger cans and all I had in that size was pumpkin. This is my sister's recipe. I should admit that I have never eaten pumpkin bread before because I hate pumpkin and spices, but after cooking 12 loaves of bread, I decided to give it a try. It was delicious (but very fattening).

3 c sugar
15 oz pumpkin puree
1 c oil
2/3 c water
4 eggs
3-1/2 c flour
1 T cinnamon
1 T nutmeg
2 t baking soda
1-1/2 t salt
1 c semi-sweet chocolate chips
1/2 c chopped walnuts, optional

Preheat oven to 350 degrees. Grease and flour three 9x5" loaf pans.

In a large bowl combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts.

Fill pans 1/2 pan to 3/4 full.

Bake for 1 hour or until an inserted knife comes out clean. Cool on wire racks before removing from pan.

Wheat Pancake Mix

I always have these on hand for when we're in a hurry:

Mix:
4 c oats
2 c flour
2 c wheat flour
1 c brown sugar
1 c powdered milk
3 T cinnamon
5 t salt
1/2 t cream of tartar
Store in an airtight container.

To make:
Beat: 2 eggs
Add: 1/3 c oil
Add: 2 c mix
1 c water
Use immediately.

Guacamole

Guacamole
2-3 medium avocados
1 T Fresh lime juice
½ -1 t fresh minced garlic (depending on how you like it, I always add 1t or more….)
2 T finely minced onion
1/4 c sour cream
kosher salt, to taste
Pepper, to taste
Optional: 3-4 T finely diced tomatoes
Scoop out avocado from skins and mash in a bowl with a fork. Add remaining ingredients and combine well. Store in an airtight container in the fridge. I like to make it at least 30 minutes ahead of time to let the flavors combine and intensify.

Baked Creamy Chicken Taquitos

This is from Our Best Bites again, but it's not in my new cookbook. Don't know why. I found it online somewhere. They are delicious!!!!

For some reason, on the recipe I printed, it listed instructions on how to cook the chicken, but I can't find these instructions anywhere online. I think cooking the chicken like this is definitely worth it. The flavor (and smell) of the chicken was amazing.

Put in crockpot and cook on high for 5-6 hours:
1 lb frozen chicken breasts (don't have to use frozen ones)
1 juiced lime
2 cloves garlic
1/2 t chili powder
1/2 t Kosher salt
1/4 t black pepper

Makes about 16
•1/3 cup (3 ounces) cream cheese
•¼ cup green salsa
•1 tablespoon fresh lime juice
•½ teaspoon cumin
•1 teaspoon chili powder
•½ teaspoon onion powder
•¼ teaspoon granulated garlic
•3 tablespoons chopped cilantro
•2 tablespoons chopped green onions
•2 cups cooked, shredded chicken
•1 cup grated pepper jack cheese
•6-inch corn or flour tortillas
•Kosher salt

Heat oven to 400° F. Line a baking sheet with aluminum foil and spray it lightly with cooking spray.

Heat cream cheese in the microwave 20–30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder, and granulated garlic. Stir to combine and then add cilantro, green onions, chicken, and pepper jack cheese.

Wrap 3 to 4 tortillas at a time in damp paper towels and microwave 20–30 seconds so they are soft and pliable. If you find your tortillas are cracking when rolled, use damper paper towels and increase the microwave time.

Place 2 to 3 tablespoons of the chicken mixture on the lower third of each tortilla, keeping it about half inch from the edges, and then roll it up.

Place seam-side down on the baking sheet in a single layer. Spray the tops lightly with cooking spray or brush with vegetable oil. Sprinkle with a pinch of kosher salt on top. Place pan in the oven and bake 15–20 minutes or until crisp and the ends start to get golden brown. Cool 5–10 minutes and then serve with sour cream, guacamole, salsa, or pico de gallo.

Tomorrow I'll post what I served them with.

Black Bean Enchiladas

This is another recipe from a friend. It has become a staple at our house. I have changed it just a bit from the original. This is what I do off the top of my head.

Mix together:
1 c sour cream
1 can of chicken from the cannery (about 1 c cooked, chopped) I have also used turkey
2 cans black beans
a couple shakes of chili powder--more or less depending on taste

Put some of the the mixture in a tortilla and sprinkle with cheese. Put a spoonful of enchilada sauce over the cheese. Roll the tortillas and put them in a 11x14" pan. Repeat until the chicken mixture is gone. I think I usually get about 10. I try to make enough for 2 days.

Pour some more enchilada sauce over the top (depending on your taste) and sprinkle with more cheese. Bake at 350 for 20 or 30 minutes.

Sometimes when I am in a hurry, I don't bake these. I just warm them in the microwave for a minute. Baking them will make the ends of your tortillas crunchy if the sauce isn't covering. My kids don't like much sauce and don't like crunchy tortillas, so they prefer to just warm them up in the microwave.

Oreo Cookies

One more cookie recipe before I switch gears. I think I am probably way behind the times on these--maybe everyone has tried them already. I have actually had this recipe since I was in high school and I've held onto it all this time without making them. Not sure why I never tried them or why I held onto it so long, but one of the ladies I work with in the primary presidency made them for a program we had and I decided I needed to dust my recipe off and make them. I've made them several times since!

When I make these, my cookies seem to be big no matter how small I roll the balls, and I get about 24 good-sized cookies--48 individual ones.

Cookies
Mix: 2 packages of devil food cake mix
4 eggs
1/2 c oil
1/4 c flour
Roll into balls. Bake at 350 for 8 minutes.

Cream
Beat until fluffy: 2 c powdered sugar
1/2 c margarine or butter
4 oz cream cheese

Spread between cookies when they are cool.

I always have plenty of cream left, so I am going to start making less. I have also tried a white cake mix, and I think they are better than the devils food.

Matt's Famous Cookies (Chocolate Chip)

Matt moved away from Richfield and lived in Highland for a couple of years during middle school. While he was there, he took home-ec and learned to make these cookies. He memorized the recipe and still makes them all the time. They are VERY fattening but delicious!

Mix: 1 c sugar
1 c brown sugar
2 eggs
Add: 1 1/3 c butter (yes, that's 1 1/3 c)--use real butter!
1 t vanilla
1 t salt
1 t baking soda
3 c flour
Add: Chocolate chips
Bake at 350 for 8 to 10 minutes.

t=teaspoon

Cinnamon Rolls

I have made cinnamon rolls about a million times, and I have tried about a half million recipes, but this is the one I stick with now:

Dough
This dough recipe comes from my bread machine recipe book. It is a dinner roll dough recipe, but it is easy and I can just throw it in and forget it. I am not really picky about the dough. I think they all taste about the same, personally.

Here it is though just in case anyone is interested:
1 egg plus enough water to make 1 c + 1 tablespoon
3 Tablespoons oil
3 tablespoons sugar
1 t salt
3 1/4 c flour
1 1/2 teaspoon salt

Just mix this up like normal bread and let rise. Punch it down and roll out to a rectangle. I do not spread the dough with butter. I spread it with a little water so the sugar and cinnamon will stick. Then I sprinkle with lots of cinnamon and lots of BROWN sugar. I think they are more delicious this way. Roll and cut and let rise again. Bake for about 15-20 minutes at 350 degrees.

How do you all make cinnamon rolls?

Comfort Chicken

This recipe is from one of my friends. We make it all the time--the whole family likes it.

The recipe calls for this to be made in a dutch oven, but I'm lazy so I make it in a pot on the stove.

Melt in pan: 1/2 square butter (recipe calls for a square) You can add more later if you need it.
Add and saute: 1 onion, chopped
Add: Boneless/skinless chicken breasts, cut into pieces (just guess how much you will need)
Let cook until almost done. Add more butter or water if things start burning to the bottom.
Add: Potatoes chunks
Carrots, sliced (again, just guess on amounts)
Cook and stir occasionally until veggies are tender. Again, add more butter or water if needed.
When almost done, add 1 pint of whipping cream (or if you are making a lot, add more). Cook and stir over medium heat until cream is thick and veggies are all the way done.

I'll have to take a picture of this next time I make it and post it.