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 !!!

COLEEN's SEASONED SALT

This seasoned salt recipe exists because a recipe that I wanted to try, called for it and I didn't like the idea of buying a ready made "blend". I guess I'm just cheap frugal in that respect.

These ingredients go together in seconds and costs nothing (extra) since everything needed is already in your spice rack!!

1/4 cup kosher salt
4 teaspoons coarse ground black pepper
1 teaspoon paprika (smoked paprika if you have it)
1 teaspoon garlic powder (not salt)
1/2 teaspoon onion powder (not salt)
1/4 teaspoon cayenne powder

Mix everything and store in a small jar....couldn't be simpler.

Note about the cayenne: This mix is definitely NOT spicy. Picky-picky husband is very heat-shy when it comes to his food, and he thinks this salt blend is great. If you want more kick, you can double the cayenne.

ENJOY !!!

PERFECT CREAM CHEESE FROSTING

There seems to be two main variations of cream cheese frosting. One is more cheesy than sweet and the other is way more sweet than cheesy. Personally, I don't care for either.

Today's recipe is a magical blend of both styles of cream cheese frosting. It is VERY smooth and VERY creamy, it has the flavor of a GREAT cheesecake but it definitely has some sweetness too....it's just perfect, AND it pipes well !!



(2) 8 ounce packages full fat cream cheese (room temperature)
1/2 cup UNSALTED butter  (room temperature)
3 teaspoons vanilla extract
6 cups powdered sugar

Beat the cream cheese and the UNSALTED butter together with electric mixer (on high) until smooth and creamy.

Add the vanilla extract and the powdered sugar,(add powdered sugar, one cup at a time, beating until smooth between each addition.

Scrape down interior of the bowl and give it one last mix...that's it!!

This is the perfect frosting for that red velvet cake you've been wanting to make.



ENJOY !!!

EASY ANGEL FOOD CUPCAKES

Slight variations of this easy angel food cupcake recipe are all over the Internet, but look no further, todays post is DELICIOUS!!!

Even my picky-picky husband ate several of these this afternoon and he is NOT known to be big on snacking (so that is quite the thumbs up at our house).

The cupcake is super moist, ultra light and fluffy and definitely going (immediately) into my "make again soon" recipe box.

3/4 cup + 2 tablespoons caster sugar(divided)(see note below)
1/2 cup CAKE FLOUR  (no substitutions)
1/4 teaspoon salt
6 egg whites (at room temperature) (see note below)
2 1/2 tablespoons warm water (not hot)
1/2 teaspoon vanilla extract
1   tablespoon lemon juice

Preheat oven to 350° and put paper cupcake liners in your cupcake pan (makes 18).

Sift together 1/2 cup castor sugar (reserve the rest) + 1/2 cup cake flour + salt and set this mixture aside. (*Make sure you use only 1/2 cup of the castor sugar in this step)

With electric mixer and a large bowl (I use my stand mixer), beat the egg whites, warm water, vanilla, lemon juice and 1/4 cup of the reserved caster sugar. Beat until its very foamy, then while the mixer is still going, sprinkle in the reserved final two tablespoons of caster sugar and beat on high till stiff peaks form. If you are using a hand mixer, this can take as long as 5 minutes, but I had stiff peaks in only 2-3 minutes with my stand mixer.

After egg white mixture reaches stiff peaks, turn mixer off and use a spatula to GENTLY FOLD IN the cake flour mixture (about 1/3 of it at a time).

Divide the batter (it will look like meringue) evenly between 18 cupcake papers. Stack the batter high above the top of the cupcake papers.

Bake at 350° for 18 minutes or till top is light golden. Remove from oven and cool in the pan. When they are completely cool to the touch  when you hold your hand against the underside of the cupcake pan.....then you can frost or top with whipped cream and berries.

NOTE:  If you do not have caster sugar(which is fine sugar but NOT powdered sugar) you can make it by putting it in the food processor for about 15 seconds. Just make sure you measure it AFTER it comes out of the food processor.

 

NOTE: To get "room temperature eggs", I put mine in a bowl and then cover them with (almost) hot tap water and let them sit for 15 minutes.

 

NOTE: Make sure you stack the batter in a well rounded mound above the top of the cupcake paper. When you first take them out of the oven, they will look tall, but they collapse as they cool so that the final cupcake is even with the top of the cupcake paper.

 

 

ENJOY !!!

SARAH LEE POUND CAKE CLONE

I don't know how many times I've tried one of those clone recipes and later thought..."close, but no cigar".  But this time, I've hit the mother lode.

Not only is this cake made from standard pantry staples, but it is rich, buttery and it has a very fine and velvety crumb, just like a Sarah Lee pound cake. I can think of a million great uses for this quick and easy cake, but I doubt it will last that long around here. I'm definitely going to be putting one of these beauties in the freezer for unexpected guests.

 

 

 

8 ounces butter at room temperature (no substitutions)
2 cups powdered sugar
2 large eggs
3 tablespoons sour cream
1 2/3 cups CAKE FLOUR  (important, no substitutes)
2 teaspoons lemon extract
1 teaspoon vanilla extract

Recipe calls for an 8 1/2" loaf pan. If you are using Pyrex, preheat your oven to 325°. If you are using a metal pan, preheat the oven to 350°. Spray the pan with cooking spray, then line it with parchment paper (or foil) and spray again.

Cream the butter and powdered sugar with an electric mixer on high speed for a full FIVE MINUTES.

Add one of the eggs and a couple spoons of the flour and beat another TWO MINUTES.

Add the 2nd egg and half of the remaining flour  and beat another TWO MINUTES.

Add the sour cream and the rest of the flour and the extracts, and beat another TWO MINUTES.

Spread the batter into the greased parchment paper lined loaf pan and bake  65 minutes or until a toothpick tests clean.

Cool in the pan (on a rack) for 20 minutes before you take it out of the pan.  Wrap the HOT pound cake snugly in plastic wrap and cool completely.

 

NOTES: It is important to use cake flour. With all of the mixing in this recipe, all purpose flour or bread flour wouldn't give you a very good cake.

OLD FASHIONED CARAMEL FROSTING

This is one of those great old classic recipes that gets passed down from generation to generation because it is just SO delicious. It doesn't even need cake, I would be happy with a bowl of this frosting and a big spoon!! This frosting would be GREAT on ANY cake!!

A true caramel flavor, not that imitation caramel kind.

1/2 cup butter (no substitutions)
1 cup dark brown sugar (packed tight)
1/3 cup heavy cream
1/2 teaspoon vanilla extract
1/4 teaspoon salt
3 cups powdered sugar
2 to 4 tablespoons milk

Melt the butter over medium low heat in a saucepan that has a heavy bottom (this helps the frosting not to scorch).

Add the dark brown sugar and stir well. Bring it up to full boil (stirring all the time)

Add the heavy cream (it will bubble up a little, so make sure your saucepan is big enough). Return to a boil (stirring) and boil for 30 seconds (keep stirring), then remove from the heat.

Pour this hot mixture into a stand mixer and add the sugar, vanilla, salt and 2 tablespoons milk (add sugar one cup at a time). Beat until well combined.

If the frosting seems a little thick, add the other 2 tablespoons of milk and beat well. (I always end up putting in all 4 tablespoons of milk for some reason).

This frosting is too creamy to use in a decorator bag, but it is perfect for sheet cakes, cupcakes, etc.

Keep in mind that this is a cooked frosting and it will "set up" after its completely cooled and be ALMOST fudgy in texture.

ENJOY !!!

GUILT FREE REFRIED BEANS

First, let me say that I love traditional refried beans. I could eat them in or on anything. However, recently, I've been trying to eat a little healthier, so I've been experimenting with bean recipes, trying to create one that will not only be "guilt free", but one that will hit all of those coveted comfort-food bells in my head. A tall order, I know.

My first attempts were just plain bland. The next attempts were tasty but it was still missing that butter, bacon, ham hock something I couldn't put my finger on.

So I finally just took a wild fling and added a can of fire roasted tomatoes and upped the seasonings just a little, and BINGO, I am VERY satisfied with the outcome. Even picky-picky husband (without prompting, mind you) said, "these beans are really good". They are also made in the Crockpot, so it doesn't get much easier than that!!!

1 1/2  cups DRY pinto beans (no need to soak)
(1)  15 oz. can fire roasted tomatoes
1 1/2 tomato can of water
(1) 4 ounce can mild green chili's
2 (scant) teaspoons salt
1/2   teaspoon black pepper
1  tablespoon vegetable (or corn) oil
1/2  cup chopped onion
2  teaspoons minced garlic
3  teaspoons chili powder
1  teaspoon ground cumin
1/8 teaspoon cayenne pepper (important)

Saute the chopped onion in the vegetable oil until they are tender, then add the garlic and sauté for another minute.

Put the sautéed onion/garlic in the Crockpot, then add everything else and cook on low for 8 hours, or overnight, your house will smell heavenly the next morning.

Drain the cooked beans (save the liquid) and put them in a food processor. Pulse a few times (depending on how smooth you like your refried beans). If they seem a little dry, add some of the reserved bean liquid (I like mine a little on the "wet" side, so I add about half cup of the liquid).

Use in any recipe that requires refried beans. This recipe freezes very well.

 

NOTE: Don't freak out about there being tomatoes in this recipe. I know it isn't traditional, but you can barely tell they are there. They just add a nice FULL (low calorie flavor).

ENJOY !!!

EASY MOIST POUND CAKE

This cake is not only easy to make, but it is super moist and flavorful. It is great just to snack on, or for shortcake or even petit fours. When its cooled, it cuts beautifully.

 

3/4 cup butter (room temperature)

6 ounces cream cheese (room temperature)

5 eggs (room temperature)

1 1/2  cups sugar

1 teaspoon baking powder

2 teaspoons vanilla extract

1 teaspoon coconut extract (see note)

3 tablespoons milk

1 3/4 cups + 2 tablespoons all purpose flour

 

Spray a 9" x 5" x 2 3/4" loaf pan with cooking spray and then line the bottom only with parchment paper (waxed paper will work in a pinch) then spray the paper too..

 

In large bowl, beat the butter, cream cheese, sugar, baking powder, milk and extracts until smooth.

 

Add the eggs, one at a time, beating well after each egg. When the eggs are all in there, beat batter on high for 3 minutes.

 

Sift the flour, then add it (while the mixer is running on LOW) 1/4 cup at a time, beating only until the flour is well incorporated, but don't over mix.

 

Bake in prepared pan in pre-heated 350° oven for 70 to 75 minutes or until a toothpick tests clean. My electric oven takes 70 minutes.

 

Let the cake cool in the pan for 15 minutes, then run a knife around the edges and tip it out onto a cooling rack.

 

While the cake is still VERY hot, wrap it tightly with plastic wrap and let it cool that way. This makes a huge difference in the moisture any cake will have. I do ALL of my cakes this way.

 

 

NOTE: The coconut extract gives this cake a wonderful flavor (you won't taste the coconut) but it really adds to the vanilla flavor. If you don't have coconut extract, use the required 2 teaspoons of vanilla and 1 more teaspoon of your favorite extract, like rum, or orange or almond.

 

OVEN POACHED EGGS !!

A dear friend of mine, posted a video (from Foodstyle.com)about
poaching eggs in the oven and I was quite intrigued. Not only can poaching eggs, in the traditional method, be a disaster be challenging but you can only make 2-3 at a time!!

Here is what I found:

The video said to put about a tablespoon of water in each cup of a regular muffin pan, then crack an egg over the water and bake at 350° for 8 to 10 minutes.........well, that ALMOST worked.

I DID use the scant tablespoon of water, and I DID preheat my electric oven to 350°, but when I tried it using a standard cupcake (muffin) pan, the egg + water filled it to overflowing and took a full 20 minutes to cook, not 8 to 10.

On my second attempt, I had excellent luck using a jumbo size muffin pan (I think they call them Texas size?) and I gave it a light mist of vegetable spray, then put in the scant tablespoon of water and a large egg. I baked them at 350° for exactly 12 minutes (not 8 to 10)
and they lifted right out of the pan with a spoon.....YUM!!!

  A PERFECTLY POACHED EGG !!

 

Whether you are making one or 30, this method (with my tweaks) really does work and it couldn't be easier!!

 

The difference in cooking time (between my oven and the Foodstyle video) COULD be that their oven simply runs hotter than mine or maybe they were using smaller eggs (?)With so many variables, I suggest you do a "test egg" to see how long it takes in your oven before you make a whole pan of these.

 

One other note: When your eggs are done to your liking, take them OUT OF THE PAN right away or they will continue to cook.

 

Don't you just want to

dunk your toast in this one?

 

ENJOY !!!

 



PEANUT BUTTER ECLAIR CAKE

The Éclair Cake idea has been around for years. It is a magical dessert that starts with pudding mix and graham crackers, and when it sits in the fridge overnight, something magical happens. The graham cracker layer "softens" and sort of turns into a "cake" layer (people are shocked when they find out its just graham crackers). The whole thing is delicious and I've made it a billion times.  But todays post is a new and simple twist to the Éclair Cake: peanut butter!!

Yes, peanut butter is mixed into the pudding and it takes this simple dessert in a whole different direction. The next time I make this variation, I will use chocolate graham crackers (I only had regular ones this time)....you've gotta give this one a try.  

(2) 3½ ounce instant vanilla pudding
1 cup creamy style peanut butter
8 ounce Cool Whip thawed
3 cups of milk
1 pound of graham crackers

CHOCOLATE FROSTING

6 tablespoons butter (melted)
6 tablespoons boiling water
6 tablespoons baking cocoa
2 cups powdered sugar
1 teaspoon vanilla

Place a single layer of graham crackers in the bottom of a 9x13 dish (breaking to fit if necessary). With an electric mixer, beat the instant pudding, peanut butter with 3 cups milk until very smooth (about 2 minutes) then fold in the Cool Whip. Immediately pour half of this mixture over the 1st layer of graham crackers, spreading it out evenly.

Put another layer of graham crackers on top of the pudding and then another layer of pudding mixture. Top second layer of pudding with a final layer of graham crackers.

Cover the dish tightly, with plastic wrap, and refrigerate for about an hour before you frost it.

After an hour of chilling, whisk together the melted butter, boiling water, cocoa and vanilla until well blended. Add powdered sugar and whisk until smooth. Immediately pour the frosting over the chilled pudding dessert and gently smooth it out.

Place dessert (uncovered) in fridge for an hour or so (until the frosting feels dry to the touch),then stretch plastic wrap over the pan(stretching it tightly so that it doesn't sag and touch the frosting)or just snap a lid onto the dish.

 Refrigerate overnight (important).

NOTE: After this "cake" has been in the fridge, overnight, it is easy to cut into squares to serve because the graham crackers are soft.

REDUCED CALORIE SWEET & SOUR PORK

We love sweet and sour pork and chicken (this recipe would work for either), but once you bread and DEEP FRY the meat, you are talking about A TON OF CALORIES. Well, this quick and easy little recipe does away with all of that breading AND all of that DEEP FRYING and it is STILL delicious !!!

MARINADE
2 teaspoons soy sauce
1/8 teaspoon sugar
3 teaspoons corn starch
1 teaspoon sesame oil
black pepper to taste

Mix the above ingredients in a large bowl.  Cut  1 1/2 pounds of pork (or chicken) tenderloin into bite size pieces and put in the marinade. Stir to coat all of the pieces, then let sit for 20 minutes.

SAUCE
1 cup chicken broth (not bullion,it's too salty)
2 tablespoons rice wine vinegar
1/4 cup ketchup
1/2 cup sugar
1/4 teaspoon salt
2 SLIGHTLY rounded teaspoons of corn starch
1/4 teaspoon cayenne pepper
pinch of black pepper

Cook all of the sauce ingredients together until it thickens, then turn the heat down to a VERY LOW SIMMER and let it barely bubble while you brown the meat.

In a large skillet (I use my electric fry pan), heat up a tablespoon of vegetable oil and a tablespoon of butter until HOT (I turn my electric skillet all the way up). Add the marinated meat and spread it out so that none of the pieces are on top of each other. Let the meat brown (about 3-4 minutes?), then stir and put a lid on the pan so that everything gets cooked through (you want to get some nice brown crusty color on the edges of the pieces).

Once the meat is 99% done (keep lifting the lid to check for doneness), add the cooked sauce to the meat and keep stirring until everything is well coated. Reduce the heat and cook it all together for about 2 more minutes (watch carefully so the sauce doesn't burn).

Serve over hot rice.  Couldn't be easier!!  

Picky-picky husband is VERY SHY of spicy food, so 1/4 teaspoon of cayenne is just perfect for him. If you like extra heat, just add a little more cayenne when you cook the sauce.

ENJOY !!! 

SWEET BACON-CHICKEN BUNDLES

We discovered these delicious little bundles over the holidays. They are quick to fix and are absolutely perfect for potlucks, buffets, or a quick supper. They are totally addicting, so make lots of them!!

SWEET BACON-CHICKEN BUNDLES
1 pound boneless, skinless chicken breast (we like thighs better)
2/3 cup dark brown sugar
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
bacon (regular, not thick)

 Preheat oven to 375° and bake the bacon for 10 minutes only. After 10 minutes, drain the bacon and set aside. You will need one half slice of bacon for each chicken bundle.

 Cut the raw chicken into 1" cubes, then wrap half of (a partially cooked) slice of bacon around each cube of raw chicken, and secure it with a toothpick. Next, mix the brown sugar, chili powder, cumin and salt together and roll the bacon-chicken in this mixture. Make sure you get it into all the folds of the bacon.

Place the bundles on a baking screen or cooling rack that you've liberally sprayed with vegetable spray. Set the sprayed rack on a rimmed baking sheet that you have lined with foil (important for easier clean up). If you have any sugar left over, spoon a teaspoon or so on top of each bundle.

Bake for 30-35 minutes. Delicious hot or room temperature. If you like a little heat along with your sweet, add some cayenne to the sugar mixture.

 

ENJOY !!!