Thursday, January 15, 2009

Easy Eclair Dessert

I got this recipe from my friend, Sharon Lindblom, when we were in Beehives together. We made it for New Beginnings and it was a hit. I am all about desserts that look like they were hard to make but were actually super easy. This one is a winner for sure.

1 box Graham crackers (3 sleeves)
2 small boxes instant vanilla pudding
1 tub cool whip (or whipped cream)
chocolate frosting

*Grease a 9X13 pan with butter. Put a single layer or crackers on the bottom. Make pudding as directed and fold in cool whip. I made whipped cream instead (cool whip issues) and just guesstimated on the amount to fold into pudding. Spread half of pudding mixture over crackers. Put another layer of crackers. Spread the rest of pudding mixture. Top with one final layer of crackers. Frost the top with chocolate frosting. You can use a container of frosting from the store, but if you're a frosting snob like I am, just make your own. I used the recipe on the Hershey's cocoa can and it was really good.
*Cover with plastic wrap and refrigerate overnight before serving.

Wednesday, January 14, 2009

Fresh and Easy

Oh, how I love Fresh and Easy!! I could go on and on about that store. But I won't. I love cornbread and am always out to find a good recipe for it or a yummy store bought mix. Well, I think I found my favorite one. It's the Fresh and Easy cornbread mix. It's got just the right amount of sweetness. The hubby loves it too. Give it a try sometime!

Monday, January 12, 2009

Sweet cooked carrots

6 carrots, chopped at an angle
3 leeks or 1 onion, chopped
2 T. water
1/4 cup butter
1 tsp. salt
1 T. brown sugar

*Melt together last five ingredients and pour over carrots and leeks or onions. Cover carrots (in saucepan) with foil and lid, and cook for 25 minutes on medium.
*Nat made these a couple of Sundays ago for dinner and they were so yummy. Even if you're not a big cooked carrot fan, you will like these. Thanks for the recipe Nat!

Saturday, January 10, 2009

Holiday Salad

Here's another fun salad recipe. I made this several times over the holidays and everyone loved it!!


1 bag spinach leaves
1 bag romaine lettuce
1 1/2 apples diced
2 avocados diced
1/2 cup sliced almonds

Put in bowl and toss together.

Dressing:
1/3 cup sugar
2 Tbs. sesame seeds
1 Tbs. poppy seeds
1 1/2 tsp. minced onion
1/4 tsp. Worcestershire sauce
1/2 cup oil
1/4 cup apple cider vinegar

Mix well and pour over dressing. I only used half of the dressing and saved the other half for later. Store in refrigerator for up to a week.

Friday, January 9, 2009

White bean chicken soup

I got this recipe from two reliable sources. Brett's mom and my sister Nat. The two recipes varied a tiny bit but I took what I had from each one and it turned out really yummy. Don't you just love a good soup on a cold (using the term loosely) night?

2 Tbs. olive oil
1 medium white onion, chopped
2 cloves garlic, minced
3 chicken breasts, cooked and chopped
1 package frozen white corn
2 cans Great Northern or white beans, undrained
1 can diced green chilies
1/2 tsp. cumin
1/2 tsp. oregano
3 cups chicken broth
2 Tbs. lime juice

*Saute onion and garlic in olive oil until tender. Add to the rest of the ingredients in a big pot on stove. Bring to a boil, then turn heat down and simmer for 20-30 mintues. Serve with sour cream, shredded cheese, tortilla chips.

Monday, January 5, 2009

Caramel Popcorn

3-4 bags of microwave popcorn
1 cup light Karo syrup
1 cube butter
2 2/3 cups brown sugar
1 can condensed milk

*Pop popcorn. On the stove, melt butter, Karo, and brown sugar. Bring to a boil. Add condensed milk and bring back to a boil. Boil until it reaches "soft ball stage." (I have no idea what that means, so I just boiled it for a couple of minutes). Pour over popcorn and mix well.

Saturday, January 3, 2009

Gooey Chocolate Cake

1 packaged chocolate cake mix
1 jar caramel topping
1 can condensed milk
whipping cream
toffee bits

*Make cake in 9X13 according to directions on box. When hot out of the oven, poke holes in cake using the end of a wooden spoon. Pour caramel and condensed milk over cake. Put in refrigerator until ready to serve and then frost with whipped cream (made with desired amount sugar and vanilla) and toffee bits.
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