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Friday, December 4, 2015

Mary Hardman's French Eclair Cake

French Eclair Cake

Bake at 375 degrees in a 9x13 pan; Serves 12-18

Recipe may be doubled- 12x18 pan; Serves 24-36 depending on the size of pieces served.

1/2 cup Blue Bonnet Margarine (no substitutes)
1 cup water
1/4 tsp salt

Bring to boil over medium high heat: add 1 cup of flour.  Continue stirring over heat until mixture forms a stiff ball;  remove from heat.  Add 4 eggs, one at a time, stirring thoroughly after each egg (this process may be done in a heavy mixer when doubling the recipe).

Spread the dough in a 9x13 aluminum pan, slightly sprayed with cooking spray.  Bake in oven at 375 degrees for approximately 30-35 minutes or until the baked shell is a deep golden brown and no beads of moisture can be seen.

Take out of the oven and cool down before adding fillings.

Pudding Layer

1 large package of vanilla instant pudding
2 cups whole milk
4 oz. softened cream cheese
1 tub of Cool Whip
Mrs. Richardson's Hot Fudge


Mix together milk and pudding and stir for 5 minutes, set aside until thick.  Mix in 4 ounces of softened cream cheese.  Gently fold in 1 1/2 cups of Cool Whip. Cool for 1 hour.  Microwave 1/4 cup of Mrs. Richardson's Hot Fudge Sauce until sauce drips from the fork. (Hershey's  Chocolate Syrup does not work well, it's too runny)

Dip the fork into the sauce and flip the sauce back and forth forming a grid on top with th cool whip.  Cut the cake into pieces, about 12-18.  Place on plates and serve with raspberry sauce drizzled on top.

Raspberry Sauce

In a 1 quart saucepan mix combine:

1 package raspberry junket
1 3/4 cups of water

Bring to a boil over medium-high heat, stirring constantly until the mixture thickens.
Remove from heat and gently stir in 6-8 ounces of frozen raspberries.  Take care not to crush the raspberries.  Drizzle over eclair cake after it is on the plates.

Thursday, November 12, 2015

Crock Pot Grape Jelly and BBQ Meatballs

This is so easy and SO YUMMY!!!

Crock pot grape jelly and BBQ meatballs

yield: 50 MEATBALLS
 
prep time: 5 MINUTES
 
cook time: 3 HOURS
 
total time: 3 HOURS

Ingredients:

1 32oz bag frozen fully cooked meatballs (about 50)
1 18oz jar grape jelly
1 18oz BBQ sauce

Directions:

Combine sauces in your crock-pot and stir until combined. Add meatballs and stir until they are coated with the sauce. Cook on high for 3 hours.
Enjoy as an appetizer or serve over rice for a main dish.

Monday, October 19, 2015

Corn Chowder

CORN CHOWDER
 
This recipe is PACKED with flavor and is a family favorite! It will become a new go-to this fall and winter season!
Author: 
Recipe type: Dinner
INGREDIENTS
  • ¼ cup butter
  • ¼ cup celery
  • ¼ cup onion
  • ¼ cup flour
  • 3 cups milk
  • 1 chicken bullion cube
  • 3 cups frozen corn
  • 2 Tablespoons sugar
  • 2 teaspoons salt
  • 2 cups cooked and diced potatoes
  • ¾ cup cooked and chopped bacon
  • 1½ cups heavy cream
  • ¼ teaspoon white pepper
INSTRUCTIONS
  1. In a large sauce pan, melt butter and add celery and onion. Sauté until tender.
  2. Add flour and cook for 30 seconds, stirring.
  3. Add milk and chicken bullion cube and bring to a soft boil over medium heat.
  4. Add corn, sugar and salt. Return to a boil.
  5. Add potatoes, bacon, and heavy cream, and pepper.
  6. Serve warm/hot.
  7. I garnished with chopped parsley and cooked and chopped bacon.

Monday, October 12, 2015

Caramel Pumpkin Sheet Cake

CARAMEL PUMPKIN SHEET CAKE
 
This will be the BEST dessert you make this fall! The caramel-pumpkin combination is HEAVENLY! The cake is so moist and the caramel frosting is the perfect finishing touch!
Author: 
Recipe type: Dessert
INGREDIENTS
  • 1 (15 ounce) can pumpkin, not pumpkin pie filling
  • 2 cups sugar
  • 1 cup vegetable oil
  • 4 eggs
  • 2 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
Frosting
  • 6 Tablespoons butter
  • ½ cup heavy cream
  • 1 cup brown sugar
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
INSTRUCTIONS
  1. Preheat oven to 350 degrees.
  2. Spray a 15x10x1 inch baking sheet with cooking spray.
  3. In a large mixing bowl combine: pumpkin, sugar and oil and Mix well. Add eggs and beat again. Add flour, baking soda, cinnamon, and salt and mix well. Pour into prepared pan and bake for 25-30 minutes or until done. Test by touching top of cake, when it springs back it is done. Cool on rack.
Frosting
  1. While cake is cooling combine butter, cream and brown sugar in medium sauce pan. Stir over medium heat until mixture begins to boil. Remove from heat and cool for 6 minutes. Add powdered sugar and vanilla and mix well. Spread over cake.


http://www.chef-in-training.com/2015/09/caramel-pumpkin-sheet-cake/

Sunday, September 27, 2015

Pumpkin French Toast Bake


Pumpkin French Toast Bake

 138
cinderblock1
"A delicious breakfast indulgence, perfect for those crisp autumn Saturday mornings."

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Ingredients

45 m8 servings305 cals

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Whisk the eggs, vanilla extract, 2 teaspoons of cinnamon, the cloves, nutmeg, and white sugar together in a bowl; beat in the pumpkin until fully incorporated.
  3. Arrange the bread cubes in a single layer in the prepared baking dish; pour the pumpkin mixture over the bread cubes, and gently toss to coat.
  4. Stir 1/3 cup of brown sugar, 1/4 teaspoon of cinnamon, flour, and butter together with a fork in a small bowl until the mixture is crumbly; sprinkle over the bread cubes.
  5. Bake in preheated oven until golden brown on top, 30 to 40 minutes.









http://allrecipes.com/recipe/213009/pumpkin-pie-french-toast/?internalSource=search%20result&referringContentType=search%20results

Saturday, August 22, 2015

Creamy Chicken Broccoli Casserole

CREAMY CHICKEN BROCCOLI CASSEROLE
 
An easy, fast and delicious dinner!
Recipe type: Entrée
INGREDIENTS
  • 1 (16 oz.) bag frozen broccoli
  • 1-2 cups cooked and shredded chicken
  • 2 (8 oz.) blocks cream cheese
  • 2 cups milk
  • 1½ tsp. garlic salt
  • ¾ cup Parmesan Cheese, separtated
  • Ritz Crackers, crushed
INSTRUCTIONS
  1. Cook broccoli in salted water according to bag directions.
  2. Place the broccoli in a greased 9x13 casserole dish.
  3. Heat the milk, cream cheese, garlic salt and ½ cup Parmesan cheese over low heat, stirring until the mixture is smooth.
  4. (Sometimes, I microwave the cream cheese for a minute or so until it is soft, then put it in a saucepan along with the other ingredients and cook until smooth and warmed through. It helps cut back on some time.)
  5. Pour 1 cup of sauce over the broccoli.
  6. Next add the chicken into the pan and pour rest of sauce over it.
  7. Sprinkle the top with ¼ cup Parmesan cheese and Ritz cracker crumbs.
  8. Bake at 350 degrees F for 15-20 minutes.

Creamy Italian Penne Pasta with Vegetables

CREAMY ITALIAN PENNE PASTA WITH VEGETABLES
This will be one of THE BEST pasta dishes you ever make in your entire life! The flavor is unbelievably delicious!
Author: 
Recipe type: Dinner
INGREDIENTS
  • 1 box Penne pasta, cooked according to package
  • ½ cup olive oil
  • 2 cups sliced mushrooms
  • 2 cups sliced red bell pepper, (2 large peppers)
  • 2 Tablespoons minced garlic
  • 2 cups yellow squash, sliced
  • 2 cups chopped Rotisserie Chicken
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 cups heavy cream
  • 1 envelope Italian dressing mix
  • 1 Tablespoon chopped fresh basil
INSTRUCTIONS
  1. Cook pasta and place in a 9x13 inch baking dish.
  2. In a large skillet Add olive oil, mushrooms, red peppers, and garlic. Sauté on high for 5 minutes. Add squash and cook an additional 2 minutes. Add chicken, salt, pepper, cream and Italian dressing. Pour vegetable mixture over pasta and mix well.
  3. Bake at 350 degrees F for 15 to 20 minutes and serve