Looking to hook a man? This is the first dessert I ever made for my boyfriend and we are still together! It is easy to make and absolutely delicious. It really tastes just like an eclair! These squares are cool and light and the perfect way to end any meal.
Chocolate Eclair Squares
2 Cups cold milk, divided
1 pkg. (4 serving size) Vanilla Flavor Instant Pudding and Pie Filling
1 tub (8 oz.) Cool Whip, thawed
22 Graham crackers
4 Squares Bakers's Unsweetened Baking Chocolate
1/4 Cup (1/2 stick) butter or margarine
1 1/2 Cups powdered sugar
Pour 1 3/4 Cups of the mile into a large bowl. Add dry pudding mix. Beat with wire whisk 2 min. Gently stir in Cool Whip. Layer 1/3 of the grahams and half of the cool whip mixture in a 13X9-inch pan, breaking grahams as necessary to fit. Repeat layers. Top with remaining grahams.
Microwave chocolate and butter in medium microwaveable bowl on High 1 1/2 min, stirring after 1 minute. Stir chocolate until completely melted and smooth. Add powered sugar and remaining 1/4 Cup of milk. Stir until well blended. Immediately spread over grahams.
Refrigerate at least 4 hours or overnight. Store any leftovers in the fridge.
Makes 24 servings, 1 square each.
This recipe is great just the way it is! The first time I made it I barely let it sit 4 hours. It did set but the graham crackers were still a bit crunchy. My boyfriend prefers it with a bit of crunch, whereas if you let it sit longer, the graham crackers will be soft. Both ways are equally delicious in my opinion! I have often thought it would be fun to try different types of pudding flavors instead of vanilla though. I love pistachio pudding so when I make this again I think I will use pistachio. Also, for chocolate lovers, you could use chocolate pudding. Have fun with this recipe and I promise, anyone who tries this will instantly love it! Enjoy!
Thursday, July 14, 2011
Tuesday, July 12, 2011
Crunchy Peanut Butter Balls
I had a container of marshmallow creme I wanted to use up so I searched for desserts with it in it. I like to make the guys at my boyfriends work things to eat once in a while. I found this recipe and it sounded great and looked very quick and simple to make. Plus I had most of the ingredients already!
Crunchy Peanut Butter Balls
Crunchy Peanut Butter Balls
- 1 cup peanut butter
- 1 (7 ounce) jar marshmallow creme
- 1 1/2 cups crisp rice cereal
- 1 1/2 cups semisweet chocolate chips
- 4 teaspoons shortening
- In a large bowl, combine the peanut butter and marshmallow creme; add cereal and stir until well coated. In a small microwave-safe bowl, combine chocolate chips and shortening. Microwave, uncovered, for 1-2 minutes or until chips are melted; stir until smooth.
- Roll cereal mixture into 1-in. balls; dip in chocolate. Place on a waxed paper-lined pan. Refrigerate until set.
Monday, July 11, 2011
Velveeta Tex-Mex Beef and Potatoes
This is a great hearty recipe that is quite filling. This recipe makes a lot of food and is perfect for a family. The flavors are wonderful and the perfect meal after a long day of working.
Velveeta Tex-Mex Beef and Potatoes
Prep 10 min Preheat oven to 350 degrees Makes 6 servings
1 lb. ground beef
1 red or green bell pepper, chopped
1 onion, chopped
1 pkg (1 1/4 oz) Taco Seasoning Mix
1/2 Cup water
4 Cups frozen Southern-style hash browns (cubed not shredded variety)
1 pkg (10 oz) frozen corn
1/2 lb. (8oz.) Velveeta Cheese, cut into 1/2 inch cubes
Brown meat with peppers and onions in large skillet on medium-high heat, stirring occasionally to break up the meat; drain. Return meat mixture to skillet.
Add taco seasoning mix and water; stir until well blended. Stir in potatoes, corn, and Velveeta. Spoon into 13X9-inch baking dish; cover with foil.
Bake 20 min. Uncover; stir gently. Bake. uncovered, an additional 15 min. or until heated through.
I have done this recipe a bit differently. I do not like peppers so I have never added peppers to this. It is still just as tasty and delicious! Also, I have just made this on the stove instead of putting it in the oven. Brown the meat with the peppers, drain and return to large skillet. Add taco seasoning, water, potatoes and corn. Stir until blended. Cover and cook on medium heat 5-7 min or until potatoes are tender. Stir in Velveeta, cook uncovered, until Velveeta is completely melted and mixture is well blended, stirring occasionally. This way is quite a bit quicker and just as delicious! I hope you enjoy this recipe as much as I do!
Velveeta Tex-Mex Beef and Potatoes
Prep 10 min Preheat oven to 350 degrees Makes 6 servings
1 lb. ground beef
1 red or green bell pepper, chopped
1 onion, chopped
1 pkg (1 1/4 oz) Taco Seasoning Mix
1/2 Cup water
4 Cups frozen Southern-style hash browns (cubed not shredded variety)
1 pkg (10 oz) frozen corn
1/2 lb. (8oz.) Velveeta Cheese, cut into 1/2 inch cubes
Brown meat with peppers and onions in large skillet on medium-high heat, stirring occasionally to break up the meat; drain. Return meat mixture to skillet.
Add taco seasoning mix and water; stir until well blended. Stir in potatoes, corn, and Velveeta. Spoon into 13X9-inch baking dish; cover with foil.
Bake 20 min. Uncover; stir gently. Bake. uncovered, an additional 15 min. or until heated through.
I have done this recipe a bit differently. I do not like peppers so I have never added peppers to this. It is still just as tasty and delicious! Also, I have just made this on the stove instead of putting it in the oven. Brown the meat with the peppers, drain and return to large skillet. Add taco seasoning, water, potatoes and corn. Stir until blended. Cover and cook on medium heat 5-7 min or until potatoes are tender. Stir in Velveeta, cook uncovered, until Velveeta is completely melted and mixture is well blended, stirring occasionally. This way is quite a bit quicker and just as delicious! I hope you enjoy this recipe as much as I do!
Thursday, July 7, 2011
Parmesan Baked Salmon
This is my absolute favorite salmon recipe!!! It truly is a delicious recipe that surprises everyone with its flavor. I originally tried it out to have something different and ended up falling in love! People who do not really like salmon will like this recipe.
Parmesan Baked Salmon
Prep time: 10 min
1/4 C. Mayonnaise
2 TBSP grated parmesan cheese
1/8 ground red pepper (cayenne)
4 Salmon fillets, skin removed
2 tsp. lemon juice
10 Ritz crackers, crushed
Heat oven to 400 degrees. Mix mayo, parmesan cheese, and pepper.
Place fish in foil lined baking pan. Top with lemon juice followed by mayo mixture and then cracker crumbs.
Bake 12-15 min or until fish flakes easily with a fork
This recipe is quick and easy and fun to play with. I add extra lemon juice sometimes but don't go overboard. After making this recipe once i never measure anymore. I also use roasted garlic and bell pepper seasoning blend (from McCormick) instead of ground red pepper. It is absolutely delicious and the garlic adds so much flavor. I also buy salmon fillets that are boneless and skinless so i don's have to mess around with any of that! I hope you enjoy this recipe as much as I do!
Parmesan Baked Salmon
Prep time: 10 min
1/4 C. Mayonnaise
2 TBSP grated parmesan cheese
1/8 ground red pepper (cayenne)
4 Salmon fillets, skin removed
2 tsp. lemon juice
10 Ritz crackers, crushed
Heat oven to 400 degrees. Mix mayo, parmesan cheese, and pepper.
Place fish in foil lined baking pan. Top with lemon juice followed by mayo mixture and then cracker crumbs.
Bake 12-15 min or until fish flakes easily with a fork
This recipe is quick and easy and fun to play with. I add extra lemon juice sometimes but don't go overboard. After making this recipe once i never measure anymore. I also use roasted garlic and bell pepper seasoning blend (from McCormick) instead of ground red pepper. It is absolutely delicious and the garlic adds so much flavor. I also buy salmon fillets that are boneless and skinless so i don's have to mess around with any of that! I hope you enjoy this recipe as much as I do!
Tuesday, June 28, 2011
Lasagna Roll-Ups
This is a great recipe from your leftover lasagna ingredients or if you have leftover ricotta cheese and lasagna noodles. I came up with this after having too many cooked lasagna noodles and leftover ricotta cheese after making lasagna a while ago. This time i had leftover plain ricotta cheese and lasagna noodles in the cupboard. It is a quick recipe to have fun with and i never measure my ingredients when I am making this.
Lasagna Roll-Ups
Preheat oven to 375 degrees. Bake 25-30 minutes.
Lasagna noodles, cooked
Ricotta Cheese
1 Egg
Basil or Italian seasoning
Parmesan Cheese
Mozzarella cheese
Spaghetti Sauce
Mix ricotta cheese, egg, basil, Parmesan cheese as desired, and mozzarella cheese as desired. Cut Lasagna noodles in half. Put a dollop of ricotta cheese mixture on the lasagna noodle followed by a pinch of mozzarella cheese. Roll up and place seam down in a greased pan. After you are finished, cover in sauce and sprinkle with parmesan cheese. Bake!
If you are sick of lasagna you can make these and freeze them for a later date. Just do not add the sauce before you freeze them. These are something different and fun, packed full of flavor! You can add meat to them if you want or you can add different cheeses and seasonings. Enjoy
Lasagna Roll-Ups
Preheat oven to 375 degrees. Bake 25-30 minutes.
Lasagna noodles, cooked
Ricotta Cheese
1 Egg
Basil or Italian seasoning
Parmesan Cheese
Mozzarella cheese
Spaghetti Sauce
Mix ricotta cheese, egg, basil, Parmesan cheese as desired, and mozzarella cheese as desired. Cut Lasagna noodles in half. Put a dollop of ricotta cheese mixture on the lasagna noodle followed by a pinch of mozzarella cheese. Roll up and place seam down in a greased pan. After you are finished, cover in sauce and sprinkle with parmesan cheese. Bake!
Strawberries and Cream Pie
I got this recipe from my grandma Carol Trostle. The original recipe is Peaches and Cream Pie. I changed it and added strawberries instead! My grandma used to make this and when I was around I would always ask her to put extra cream in it because it was so delicious! This pie is something different and it is just great! I will give you both recipes for peaches and strawberries.
Peaches and Cream Pie or Strawberries and Cream Pie
Preheat oven to 400 degrees. Bake 35-45 minutes or until it sets
Peeled Ripe Peach Halves or 1 Quart strawberries stems removed and sliced
Filling: 9" 8"
7-8 peach halves 6 peach halves
2/3 C. Sugar 1/2 C. Sugar
4 TBSP flour 3 TBSP flour
Cream 1/4 tsp salt 1/4 tsp salt
1/2 tsp cinnamon 1/3 tsp cinnamon
1 C. cream 3/4 C. cream
Mix together peach halves, sugar, and flour. Arrange Peach halves rounded side up in pastry-lined pan. Pour cream mixture over peaches and bake.
-or-
Mix strawberries, sugar, and flour. Put into pastry-lined pan. If there is excess liquid from strawberries do not allow it into the pan. Pour cream mixture over strawberries and bake. The strawberries and cream pie might take longer to bake and set.
For both pies, put tinfoil around crust if it gets too brown. You don't want it to burn.
The brown you are seeing on top is just the cinnamon.
I let the strawberries sit over night which made them have too much juice. So, do not let them sit overnight. Prepare them and use them right away. I added all the juice and the cream and it was too much. It took the pie forever to bake and set. The strawberries and cream pie was absolutely delicious though and everyone who ate it enjoyed it. Have fun with this recipe and add whatever other fruit you would like to try! Enjoy!
Peaches and Cream Pie or Strawberries and Cream Pie
Preheat oven to 400 degrees. Bake 35-45 minutes or until it sets
Peeled Ripe Peach Halves or 1 Quart strawberries stems removed and sliced
Filling: 9" 8"
7-8 peach halves 6 peach halves
2/3 C. Sugar 1/2 C. Sugar
4 TBSP flour 3 TBSP flour
Cream 1/4 tsp salt 1/4 tsp salt
1/2 tsp cinnamon 1/3 tsp cinnamon
1 C. cream 3/4 C. cream
Mix together peach halves, sugar, and flour. Arrange Peach halves rounded side up in pastry-lined pan. Pour cream mixture over peaches and bake.
-or-
Mix strawberries, sugar, and flour. Put into pastry-lined pan. If there is excess liquid from strawberries do not allow it into the pan. Pour cream mixture over strawberries and bake. The strawberries and cream pie might take longer to bake and set.
For both pies, put tinfoil around crust if it gets too brown. You don't want it to burn.
I let the strawberries sit over night which made them have too much juice. So, do not let them sit overnight. Prepare them and use them right away. I added all the juice and the cream and it was too much. It took the pie forever to bake and set. The strawberries and cream pie was absolutely delicious though and everyone who ate it enjoyed it. Have fun with this recipe and add whatever other fruit you would like to try! Enjoy!
Bacon-Cheese Stuffed Shells
I got this recipe from my boyfriend's sister, Colbie! She wanted me to try it out for her to see if it was worth making. Since it yields 12 servings i decided to make it for their family for dinner one night. Turns out this recipe is delicious! It was a little pricey to make but it was worth it. The flavors are unbelievable. You might be expecting regular tasting stuffed shells when you bite into them but that is not what you will get. The combination of cheeses, bacon, mushroom, and onion is just wonderful! I would definitely make this again. The whole family love them!
Bacon-Cheese Stuffed Shells
Prep: 45 min Bake: 40 min Yields: 12 servings
24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 Tbsp plus 1/4 cup butter, divided
1-1/2 cups ricotta cheese
1 pkg (8oz) cream cheese, softened, divided
1-1/2 cups shredded Asiago cheese, divided
1 cup shredded Parmesan cheese
1 cup crumbled cooked bacon
2 Tbsp minced fresh parsley, divided
1/2 tsp garlic salt
1/2 tsp ground nutmeg
1/2 tsp pepper
2 Tbsp all-purpose flour
2 cups heavy whipping cream
1/2 cup chicken broth
1/2 cup milk (2%)
2 cups shredded Romano cheese
1-1/2 cups shredded part-skim mozzarella cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 Tbsp butter until tender.
In a large bowl, beat ricotta and 4oz cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 Tbsp parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13'x9' baking dish.
In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
This is what was leftover from a large pan of shells made!
I used my own fresh sweet basil in this recipe and it worked out great. This was the first time i have used fresh basil. I got these basil plants from my friend Amylynn's dad who knew i liked to cook.
The only thing I did differently from the recipe was that i added more cream cheese to the shell mixture and less to the white sauce on top. This was my mistake as I did not read the recipe correctly. I do not think it changed the taste that much though so I would just use the recipe as it stands! Enjoy!
Bacon-Cheese Stuffed Shells
Prep: 45 min Bake: 40 min Yields: 12 servings
24 uncooked jumbo pasta shells
1 cup chopped fresh mushrooms
1 cup finely chopped onion
1 Tbsp plus 1/4 cup butter, divided
1-1/2 cups ricotta cheese
1 pkg (8oz) cream cheese, softened, divided
1-1/2 cups shredded Asiago cheese, divided
1 cup shredded Parmesan cheese
1 cup crumbled cooked bacon
2 Tbsp minced fresh parsley, divided
1/2 tsp garlic salt
1/2 tsp ground nutmeg
1/2 tsp pepper
2 Tbsp all-purpose flour
2 cups heavy whipping cream
1/2 cup chicken broth
1/2 cup milk (2%)
2 cups shredded Romano cheese
1-1/2 cups shredded part-skim mozzarella cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, saute mushrooms and onion in 1 Tbsp butter until tender.
In a large bowl, beat ricotta and 4oz cream cheese until blended. Stir in 1/2 cup Asiago cheese, Parmesan cheese, bacon, 1 Tbsp parsley, garlic salt, nutmeg, pepper and mushroom mixture. Spoon into shells; place in a greased 13'x9' baking dish.
In a large saucepan, melt remaining butter. Stir in flour until smooth; gradually add the cream, broth and milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in Romano cheese and the remaining cream cheese, Asiago and parsley. Pour over shells. Sprinkle with mozzarella cheese. Cover and bake at 350 for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly.
The only thing I did differently from the recipe was that i added more cream cheese to the shell mixture and less to the white sauce on top. This was my mistake as I did not read the recipe correctly. I do not think it changed the taste that much though so I would just use the recipe as it stands! Enjoy!
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