EASIEST NO-BAKE CAKE IN THE WORLD

The title, Easiest No-Bake Cake in the World, is not an exaggeration, that's for sure. It is also very impressive to serve, and EVERYONE wants the recipe. It's delicious, unique and SUPER EASY to make.

Before I give you the "recipe", let me just say that there really isn't a recipe. It's just homemade whipped cream, chocolate wafer cookies (chocolate graham crackers work too), and some decorations (nuts, candies, sprinkles, etc.). Then it sits in the fridge overnight. By the next day, the cookies (or graham crackers) will have softened, and they will taste just like cake !!

OK, here goes: The recipe calls for Nabisco chocolate wafer cookies, but some people have a hard time finding them (and they are expensive), that's why I'm suggesting CHOCOLATE graham crackers work equally as well (I think the chocolate graham crackers even taste better than these wafer cookies).

 

The recipe also calls for homemade whipping cream.  You can use Cool Whip if you have to, but it won't be as TASTY as homemade whipped cream:

3 cups heavy whipping cream
5 tablespoons sugar
2 teaspoons vanilla Extract

Beat these ingredients with an electric mixer (on high) until stiff peaks form, but don't over whip because it starts to taste like butter.

HINT: If you live in a hot climate, put your bowl and beaters in the freezer for 5 minutes (to cool them down) before making the whipped cream.

Now, it's time to assemble:  make 4 stacks of cookies (or chocolate graham crackers) 9 cookies high, putting some whipped cream in between each cookie, like this:

Next, lay the stacks on a serving plate next to each other (not end to end). They will want to smoosh around a little, but a very flat thin spatula will help you lift and maneuver each stack. It should look like this:

It's important to arrange them like this, so that when you serve this cake, you will be cutting ACROSS the cookies (the reason will be more obvious in the following photos.

Next cover the whole "cake" with a nice thick layer of whipped cream, like this:

Decorate (or don't decorate) the top of it with whatever you like: nuts, crushed candies, sprinkles, etc.

Cover lightly with plastic wrap and
chill overnight before you serve.

 

When it comes time to serve, cut the cake with a sharp, thin bladed, knife. It will slice through the softened cookies easily.

 

 

See why it's important to arrange the cookies cross wise, so when you cut it, you get this impressive design?

 

Store, covered, in the fridge and be prepared for recipe requests.

 

 

ENJOY !!!







HOT FUDGE SUNDAY CAKE FOR MOTHERS DAY

Click On This Photo For
The Full YUMMMMM-factor

 

The first time I saw this recipe, I knew I had to try it because it had a lot of things going for it. First and foremost, it is an ooey-gooey chocolate dream. Secondly, there are no mixing bowls (you mix it right in the baking pan). Thirdly, it does not require any special ingredients (not even butter or eggs). And finally, this super-tender chocolate cake bakes on top of a rich hot fudge sauce…need I say more?

¾ cup all-purpose flour
2/3 cup white sugar
½ cup unsweetened baking cocoa (divided)1½ teaspoons baking powder
½ teaspoon salt
½ cup milk
3 tablespoons vegetable oil
2/3 cup brown sugar (packed)
1 teaspoon vanilla extract
1¼ cups boiling water
1½ teaspoons instant coffee granules
Vanilla ice cream

Preheat oven to 350°. In an (un-greased) 8”x8” baking pan, mix flour, white sugar, ¼ cup of the cocoa, baking powder and salt (stir it up to combine); add the milk and oil and stir until the batter is well mixed.
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Mix the brown sugar and ¼ cup of cocoa together and sprinkle evenly over the batter (DO NOT MIX IT IN).
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Combine the boiling water, vanilla and instant coffee and gently pour it over everything (DO NOT MIX IT IN).
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Bake for 35 minutes (the hot fudge sauce will bubble up from underneath and around the edges of the cake as it bakes). Allow this to cool for 15 minutes before you serve it (just make sure it's very warm when you serve it).
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To serve, top a slice of cake with scoop of vanilla ice cream and spoon the hot fudge sauce (from the bottom of the pan)over the ice cream.
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As simple as this dessert is…it is just unique enough (and delicious enough) for company as well.

CHOCOLATE LOVERS CHOCOLATE PUDDING

If you love chocolate, as much as I love chocolate, I hope you will try this recipe. I have been perfecting it for a couple of years now, and the process has required a lot of delicious taste testing sacrifice on my part, but the end result is perfection: thick, ultra-chocolate-y, super rich and addicting....just right!!

2 1/4 cups milk (I use 2% milk, but any kind is ok)

1/2 cup whipping cream

1/2 cup brown sugar (I use dark, but light is ok)
3 egg YOLKS  (yolks ONLY)
3 tablespoons corn starch (very slightly rounded)(not heaping)
1 (11.5 ounce) bag milk chocolate chips
3 tablespoons butter (cut into pieces)
1 teaspoon vanilla

Whisk the brown sugar and corn starch together and set aside. This step isn't absolutely necessary, but if you do it this way, the cornstarch will not clump up or lump up when you add the milk. 

Whisk the cream, milk and yolks together in a saucepan that has a nice heavy bottom (it prevents scorching). Add the dry mixture to the wet mixture and whisk until smooth. Make sure you scrape the corners of the pan because the corn starch likes to "hide" there.

Cook on medium heat (stirring) until it gets thick and starts to bubble all over the entire surface of the pudding. TURN THE HEAT DOWN to a level where it still bubbles (but isn't going crazy) and cook/stir for another 30 seconds.

Remove from heat and add the butter, milk chocolate chips and vanilla; whisk until melted and smooth.

 

Now, if you REALLY want that super smooth and silky mouth feel, pour the cooked pudding through a mesh strainer, it REALLY makes a HUGE difference but isn't absolutely necessary.

Pour into dessert dishes and lay a piece of waxed paper or plastic wrap right on the surface of the hot pudding (this will stop any "pudding skin" from forming). Chill for at least 4 hours. Top with whipped cream and serve cold.

 

A NOTE ABOUT CHOCOLATE CHIPS: Any brand milk chocolate chips will work. I usually use Nestlé's or Ghirardelli chocolate chips and try to stay away from the waxy generic house brands of chocolate chips. But that's just my preference.

ENJOY !!

ALMOND JOY BITES

This treat is very quick and easy to make and it tastes very much like an Almond Joy candy bar (only I think its even better).

Just a few ingredients and no baking makes this recipe a real winner and they look so pretty. Great for gift giving or just for snacking.

3/4 cup shredded sweetened coconut
3 to 4 tablespoons sweetened condensed milk (not evaporated)
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
12 ounce bag of milk chocolate chips (see note)
1/4 cup toasted almonds (optional)(see note)
Mix the coconut, sweetened condensed milk and extracts in the food processor. Pulse until the mixture is finely chopped and thick and sticky.

Put 12 mini cupcake papers into a mini cupcake pan and set aside.
Melt the chocolate chips  (until smooth)in the microwave, on 30 second blasts (stirring well after each 30 seconds). My microwave to a total of about 75 seconds, or 2½ blasts).

 Spoon about 1-2 teaspoons melted chocolate into each mini cupcake paper and smooth it around the bottom of the paper a little.

Next put about one to 2 teaspoons of the sticky coconut mixture on top of the melted chocolate (I rolled them into small balls).

Top coconut mixture with another 1-2 teaspoons melted chocolate. That's it!!  Set the candy in the fridge for about 10 minutes to "set" the chocolate. It couldn't be easier!!!  Makes 12 candies.

NOTE: Any flavor chocolate chips will work. I like milk chocolate, but semi-sweet or dark would be good too.

NOTE: I don't put nuts in this candy, but if you want them, go for it. A whole toasted almond on top of the sticky layer looks pretty.

ENJOY !!!

KID FRIENDLY SLOPPY JOES

Years ago, when our hungry teenage boys came home for dinner (with hungry friends tagging along) it was a challenge to feed them all with one pan of Sloppy Joe's. Unexpected "guests" at the dinner table were fun, but required some quick thinking, so I "stretched" this simple but tried and true recipe, by adding kidney beans, extra shredded veggies and cheese. It was always a big hit. Necessity is the mother of invention I guess, thank goodness for versatile recipes like this one.

 These days, with the kids all gone, I still make full size batches of Sloppy Joes but I freeze the extra in quart freezer bags. I put the leftover meat into the bag, removing as much of the air as possible, then patting the meat into a 1" thick flat shape before freezing it (this thin "disk" of Sloppy Joe filling thaws out quickly). I love "instant" meals like this. 

1 pound lean ground beef (I use 90% lean)
1/2 cup chopped onion
1/3 cup chopped celery
1/2 cup chopped bell pepper
1 cup shredded carrot
2/3 cup ketchup
1/2 cup water
2 tablespoons Worcestershire sauce
1/8 (to)1/4 teaspoon cayenne pepper (see note)
1 teaspoon salt
1/4 teaspoon black pepper
5 hamburger buns, split and toasted

Cook the hamburger and vegetables together until meat is no longer pink (chopping up the meat as it cooks) (drain meat well).

Stir in remaining ingredients (except buns). Simmer on med-low for about 20 minutes (to reduce the consistency of the sauce, but don't let it get too dry). Fill the hamburger buns with the beef mixture and serve.

NOTE: After this is cooked, it keeps well in the crockpot (on low) if your dinner hour is uncertain.

NOTE: I serve these with a slice of cheese under the meat mixture and a squirt of yellow mustard on top of the filling (our favorite).

NOTE: I make this with an 1/8 teaspoon of cayenne because picky-picky husband is VERY SHY when it comes to heat/spice in his food. If you like a little more spark in your sandwich, use 1/4 teaspoon.

ENJOY !!!

DYE EASTER EGGS WITH KOOL-AID !!!

I found this fantastic idea on Pinterest and it works extremely well. Not only does it produce a pretty colored Easter egg, but  it doesn't smell up the whole kitchen like a vinegar based dye does, PLUS it is very economical!!

 

This could not be simpler: 

Mix one small packet of UNSWEETENED Kool-Aid powder into 2/3 cup warm water and mix.

A coffee mug works well for this; a different color Kool-Aid in each mug. Place a hard boiled egg in the liquid for about a minute then set the colored egg on paper towels.  That's it!! I TOLD you it was easy!!

The lemonade (yellow)isn't very bright, but if you add a little orange to it, it will give you a great color. Pink lemonade is a beautiful color; try them all and have fun!!

Happy Easter !!

Note: Use the small packets of Kool-Aid. Most of them are about .15 ounce, (it isn't critical).

BEST BAKED CHICKEN THIGHS EVER !!

I kid you not, these chicken thighs are the BEST of the BEST and quick and easy to make. They are SUPER moist, SUPER tender and SUPER flavorful. We couldn't stop eating them and they are going straight to the TOP of my FIVE STAR recipe list.

 

8 boneless skinless chicken thighs  (thawed)
Milk to cover
1/4 cup melted butter

1 tablespoon Coleen's seasoned salt (click here for recipe)
3/4 teaspoon coarse ground black pepper
1/2 teaspoon salt
1 cup flour
2 teaspoons paprika

Put the chicken in a large bowl and cover with milk (I use 2%). Let this sit in fridge for 30 minutes.

Meanwhile, mix the flour, seasoned salt, pepper, and paprika until well mixed. NOTE: I've only ever tried this with my own seasoned salt mixture (click here for recipe)I can't tell you if any other seasoned salt mixtures would taste as good.

Drain the milk off of the chicken and put the chicken in the flour mixture and toss to coat evenly.

Preheat your oven and an EMPTY 9 x 13 baking dish to 400°. When the oven hits 400°, put the melted butter in the hot baking dish, spreading it around so the entire bottom of the pan is covered.

Set the floured chicken on the melted butter and put back in the oven. Bake for 20 minutes. Turn chicken over and bake another 20 minutes. That's it!!

Chicken comes out SUPER tender, SUPER moist and SUPER flavorful.

ENJOY !!!