Easy Eclair Dessert
27 whole graham crackers, halved
3C cold milk
2 pkgs (4-serving size) Jell-O vanilla flavor instant pudding and pie filling (I like to use French vanilla)
1 tup (12 oz) cool whip, thawed
1 16 oz container chocolate frosting
Arrange: 1/3 of crackers on bottom of 13x9-inch baking pan, breaking crackers to fit, if necessary.
Pour: milk into large bowl. Add pudding mixes; beat with wire whisk about 2 minutes. Gently stir in whipped topping. Spread ½ of pudding mixture over crackers. Place ½ of remaining crackers over pudding. Top with remaining pudding mixture followed by final layer of crackers.
Remove: top and foil from frosting container. Microwave frosting container on High 1 minute or until pourable. Spread evenly over crackers.
Refrigerate: 4 hours or overnight. Cut into squares to serve.
Tip: You could make pistachio, banana-flavored or even double chocolate éclairs by changing the pudding flavors.
Showing posts with label Melisa Jackson. Show all posts
Showing posts with label Melisa Jackson. Show all posts
Tuesday, August 31, 2010
Vanilla Popcorn
Vanilla Popcorn
2 cubes butter or margarine
1 ½ C sugar
1 ½ C Karo syrup
1tsp. vanilla
Melt and boil above, except vanilla for 3 minutes. Stir in 1 tsp vanilla. Add food coloring if desired. Pop 3 bags of popcorn (before boiling mixture). May use plain or buttered popcorn. Pour boiled mixture over popcorn and stir.
2 cubes butter or margarine
1 ½ C sugar
1 ½ C Karo syrup
1tsp. vanilla
Melt and boil above, except vanilla for 3 minutes. Stir in 1 tsp vanilla. Add food coloring if desired. Pop 3 bags of popcorn (before boiling mixture). May use plain or buttered popcorn. Pour boiled mixture over popcorn and stir.
Cake Mix Cookies
Cake Mix Cookies
1 box chocolate cake mix
2 eggs
½ C oil
1 pkg chocolate chips
2 tsp vanilla
Mix ingredients by hand. Add the chocolate chips. Bake at 350˚ form 8 to 10 minutes. You can use any flavor cake mix and add different chips or nuts.
1 box chocolate cake mix
2 eggs
½ C oil
1 pkg chocolate chips
2 tsp vanilla
Mix ingredients by hand. Add the chocolate chips. Bake at 350˚ form 8 to 10 minutes. You can use any flavor cake mix and add different chips or nuts.
Pumpkin Pancakes with Apple Cider Syrup
Pumpkin Pancakes with Apple Cider Syrup
2C all purpose four
2T sugar
4tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
4 eggs, separated
2C milk
1C canned pumpkin
4T canola oil
Combine the dry ingredients in a bowl. In another bowl whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form, the fold into the batter. Pour batter by ¼ cupfuls onto hot greased griddle. Turn with bubbles form on top of pancakes. Cook until second side is golden brown. Serve with apple cider syrup or with maple syrup. Garnish with whipped cream and sprinkle with nutmeg, if desired.
Apple Cider Syrup
1 ½ C apple cider or juice
1C packed brown sugar
1C corn syrup
4T butter or margarine
1tsp lemon juice
¼ tsp ground cinnamon
¼ t ground nutmeg
In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat, simmer uncovered for 20-25 minutes or until slightly thickened. Let stand for a few minutes before serving.
2C all purpose four
2T sugar
4tsp. baking powder
1 tsp. salt
1 tsp. ground cinnamon
4 eggs, separated
2C milk
1C canned pumpkin
4T canola oil
Combine the dry ingredients in a bowl. In another bowl whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form, the fold into the batter. Pour batter by ¼ cupfuls onto hot greased griddle. Turn with bubbles form on top of pancakes. Cook until second side is golden brown. Serve with apple cider syrup or with maple syrup. Garnish with whipped cream and sprinkle with nutmeg, if desired.
Apple Cider Syrup
1 ½ C apple cider or juice
1C packed brown sugar
1C corn syrup
4T butter or margarine
1tsp lemon juice
¼ tsp ground cinnamon
¼ t ground nutmeg
In a saucepan, combine the syrup ingredients. Bring to a boil over medium heat, stirring occasionally. Reduce heat, simmer uncovered for 20-25 minutes or until slightly thickened. Let stand for a few minutes before serving.
Creamy Chicken Tacos
Creamy Chicken Tacos
5-6 frozen chicken breasts
1 lg jar of salsa
1 16 oz container or sour cream
2-3 limes
Tortillas/shells
Toppings of your choice
Place frozen chicken breasts in crockpot and pour jar of salsa over them. Cook on low for 8 hours, occasionally rotating chicken. When 8 hours is up, shred chicken with fork and mix in container of sour cream. Stuff tortillas or shells with mixture and squeeze lime juice over them. Also good on chips to make nachos or as an enchilada filling.
5-6 frozen chicken breasts
1 lg jar of salsa
1 16 oz container or sour cream
2-3 limes
Tortillas/shells
Toppings of your choice
Place frozen chicken breasts in crockpot and pour jar of salsa over them. Cook on low for 8 hours, occasionally rotating chicken. When 8 hours is up, shred chicken with fork and mix in container of sour cream. Stuff tortillas or shells with mixture and squeeze lime juice over them. Also good on chips to make nachos or as an enchilada filling.
Cheese Brain
Cheese Brain
1 cauliflower
¼ C water
½ C mayonnaise
1 tsp. chopped onion
1 tsp. mustard
¼ tsp salt
½ C cheese
Microwave cauliflower in high for 9 minutes with water in a round baking dish. Drain water, mix the other ingredients, except cheese together to make a sauce. Spread sauce mixture over cauliflower and top with cheese. Microwave for an additional 3 minutes on medium power. Serve as a vegetable side-dish.
1 cauliflower
¼ C water
½ C mayonnaise
1 tsp. chopped onion
1 tsp. mustard
¼ tsp salt
½ C cheese
Microwave cauliflower in high for 9 minutes with water in a round baking dish. Drain water, mix the other ingredients, except cheese together to make a sauce. Spread sauce mixture over cauliflower and top with cheese. Microwave for an additional 3 minutes on medium power. Serve as a vegetable side-dish.
Taco Soup
Taco Soup
1 lb ground beef (or make with out meat)
1 lg onion, chopped
16 oz can mexican-style tomatoes
16 oz can ranch style beans
16 oz can whole-kernel corn, undrained
16 oz can kidney beans, undrained
16 oz can black beans, undrained
16 oz jar picante sauce
Corn or tortilla chips
Sour cream
Shredded cheddar cheese
Brown meat and onion in skillet, drain. Combine with all other vegetables and picante sauce in slow cooker. Cover with lid and cook on low 4-6 hours. Serve with corn or tortilla chips, sour cream and shredded cheese as toppings.
1 lb ground beef (or make with out meat)
1 lg onion, chopped
16 oz can mexican-style tomatoes
16 oz can ranch style beans
16 oz can whole-kernel corn, undrained
16 oz can kidney beans, undrained
16 oz can black beans, undrained
16 oz jar picante sauce
Corn or tortilla chips
Sour cream
Shredded cheddar cheese
Brown meat and onion in skillet, drain. Combine with all other vegetables and picante sauce in slow cooker. Cover with lid and cook on low 4-6 hours. Serve with corn or tortilla chips, sour cream and shredded cheese as toppings.
Mandarin Orange Chicken
Mandarin Orange Chicken
3T frozen orange juice concentrate, thawed
3T soy sauce
1T freshly minced garlic
1 tsp chili garlic sauce or chili paste
1C canned unsweetened mandarin oranges in juice
6 trimmed boneless, skinless chicken breasts
In a large ziplock bag or container, mix the juice concentrate, soy sauce, garlic, and chili sauce or chili paste. (Gently stir in the oranges and their juice. Add the chicken, submerge in the marinade. Seal the bag or container and marinate in the fridge at least 6 hours or overnight, rotating once or twice.
Preheat oven to 400˚. Transfer the chicken to an 11x7 glass baking or casserole dish in a single layer and pour the remaining marinade on top. Cover the dish with foil and bake for 25 to 30 minutes, or until the chicken is no longer pink inside.
3T frozen orange juice concentrate, thawed
3T soy sauce
1T freshly minced garlic
1 tsp chili garlic sauce or chili paste
1C canned unsweetened mandarin oranges in juice
6 trimmed boneless, skinless chicken breasts
In a large ziplock bag or container, mix the juice concentrate, soy sauce, garlic, and chili sauce or chili paste. (Gently stir in the oranges and their juice. Add the chicken, submerge in the marinade. Seal the bag or container and marinate in the fridge at least 6 hours or overnight, rotating once or twice.
Preheat oven to 400˚. Transfer the chicken to an 11x7 glass baking or casserole dish in a single layer and pour the remaining marinade on top. Cover the dish with foil and bake for 25 to 30 minutes, or until the chicken is no longer pink inside.
Chicken Almond Salad
3 C. cubed cooked chicken
1 ½ C. diced celery
3T fresh lemon juice
1C seedless grapes, sliced in halves
1C toasted sliced almonds
Dressing:
1 ¼ C or more mayonnaise
1T salt
½ tsp. pepper
1tsp. dry mustard
¼ C light cream
Mix dressing and combine with other ingredients. Let stand an hour or two or put in fridge overnight before serving.
1 ½ C. diced celery
3T fresh lemon juice
1C seedless grapes, sliced in halves
1C toasted sliced almonds
Dressing:
1 ¼ C or more mayonnaise
1T salt
½ tsp. pepper
1tsp. dry mustard
¼ C light cream
Mix dressing and combine with other ingredients. Let stand an hour or two or put in fridge overnight before serving.
Chicken Pillows
Chicken Pillows
6 oz cream cheese
4 T margarine
1C diced cooked chicken
½ tsp pepper
2-4 pkgs Pillsbury crescent rolls
Melted butter
Bread crumbs
Gravy or cream on chicken soup and ½ can water or milk
Mix cream cheese, margarine and chicken. Flatten crescent rolls into triangles. Place 1 Tbs. mixture on rolls. Roll and pinch end of roll closed. Roll in melted butter then toll in bread crumbs. Bake at 375˚ for 20 minutes. Put on plate and pour gravy or cream of chicken soup heated with milk or water over the top.
6 oz cream cheese
4 T margarine
1C diced cooked chicken
½ tsp pepper
2-4 pkgs Pillsbury crescent rolls
Melted butter
Bread crumbs
Gravy or cream on chicken soup and ½ can water or milk
Mix cream cheese, margarine and chicken. Flatten crescent rolls into triangles. Place 1 Tbs. mixture on rolls. Roll and pinch end of roll closed. Roll in melted butter then toll in bread crumbs. Bake at 375˚ for 20 minutes. Put on plate and pour gravy or cream of chicken soup heated with milk or water over the top.
Hawaiian Meatballs
Hawaiian Meatballs
1 lb lean hamburger
1 lb jimmy dean regular sausage
Salt and pepper
(I like to just use the frozen meatballs from the store, so I don’t use the above ingredients)
2C ketchup
2T. lemon juice
½ C brown sugar
½ chili sauce
2 T soy sauce
1 can crushed pineapple
1 green pepper, cut into chunks
1 C grated carrots
Mix hamburger, sausage, salt and pepper. Form into ¾-inch balls. Brown in frying pan. Remove from pan and let drain while making sauce. (If making your own meatballs, otherwise I just put them in the oven frozen). Sauce: Mix ketchup, lemon juice, chile sauce, soy sauce and brown sugar. Pour into casserole dish. Add meatballs. Cook at 350˚ for 30 minutes (if using the frozen store bought meatballs, add 10 to 15 minutes). Then add pineapple, green peppers and carrots. Cook another 5 to 10 minutes. Serve over rice or use as an appetizer.
1 lb lean hamburger
1 lb jimmy dean regular sausage
Salt and pepper
(I like to just use the frozen meatballs from the store, so I don’t use the above ingredients)
2C ketchup
2T. lemon juice
½ C brown sugar
½ chili sauce
2 T soy sauce
1 can crushed pineapple
1 green pepper, cut into chunks
1 C grated carrots
Mix hamburger, sausage, salt and pepper. Form into ¾-inch balls. Brown in frying pan. Remove from pan and let drain while making sauce. (If making your own meatballs, otherwise I just put them in the oven frozen). Sauce: Mix ketchup, lemon juice, chile sauce, soy sauce and brown sugar. Pour into casserole dish. Add meatballs. Cook at 350˚ for 30 minutes (if using the frozen store bought meatballs, add 10 to 15 minutes). Then add pineapple, green peppers and carrots. Cook another 5 to 10 minutes. Serve over rice or use as an appetizer.
Sour Cream Enchiladas
Sour Cream Enchiladas:
2 C chicken breast
1 onion, chopped
1 lg can green chilies
1 C. sour cream
2 cans cream of chicken soup
2 C cheddar cheese, grated
2 C monterey jack cheese, grated
Sliced olives (opt.)
Sliced jalapeno pepper (opt.)
1 pkg flour tortillas
Cook and cut chicken into small chunks, or shred. Combine soup, sour cream, chilies and onion together. Pour 1/3 of mixture in bottom of baking dish. Roll chicken and cheese in tortillas and place in dish. Top with remaining sauce mixture and remaining cheese. Sprinkle with olives and peppers and place in over for 30 minutes at 350˚.
2 C chicken breast
1 onion, chopped
1 lg can green chilies
1 C. sour cream
2 cans cream of chicken soup
2 C cheddar cheese, grated
2 C monterey jack cheese, grated
Sliced olives (opt.)
Sliced jalapeno pepper (opt.)
1 pkg flour tortillas
Cook and cut chicken into small chunks, or shred. Combine soup, sour cream, chilies and onion together. Pour 1/3 of mixture in bottom of baking dish. Roll chicken and cheese in tortillas and place in dish. Top with remaining sauce mixture and remaining cheese. Sprinkle with olives and peppers and place in over for 30 minutes at 350˚.
Spagetti Casserole
Spaghetti Casserole
1 ½ C Parmesan Cheese
2 Eggs
1 C sour cream
1 ½ C mozzerella cheese
1 bottle of spaghetti sauce
4 C. spaghetti noodles (cooked)
Mix Parmesan cheese, eggs and noodles together. Put in a 9x13-inch bakind dish. Put suace on top of noodle mixture, then sour cream on top of sauce. Then spread mozzerella over the sour cream, then bake. Bake at 350˚ for 20 minutes. Makes 6-8 servings. Note: the sour cream spreads over the sauce layer easier if you place in fridge for 30 minutes before putting sour cream on. You could also add browned hamburger to your sauce to make a meat sauce.
1 ½ C Parmesan Cheese
2 Eggs
1 C sour cream
1 ½ C mozzerella cheese
1 bottle of spaghetti sauce
4 C. spaghetti noodles (cooked)
Mix Parmesan cheese, eggs and noodles together. Put in a 9x13-inch bakind dish. Put suace on top of noodle mixture, then sour cream on top of sauce. Then spread mozzerella over the sour cream, then bake. Bake at 350˚ for 20 minutes. Makes 6-8 servings. Note: the sour cream spreads over the sauce layer easier if you place in fridge for 30 minutes before putting sour cream on. You could also add browned hamburger to your sauce to make a meat sauce.
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