Chocolate Eclair Cake

Ingredients:

  • 2 (3.5oz) boxes vanilla pudding
  • 3c milk
  • 1 (8oz) container whipped topping OR 3c homemade whipped topping
  • 1 box graham crackers

For the topping:

  • 1/3 c unsweetened cocoa powder
  • 1 c granulated sugar
  • 1/4 c milk
  • 1/2c butter
  • 1 tsp vanilla

Directions:

  • For the filling- mix vanilla puddings with 3c milk. Beat until well mixed and setting up/thickening. Stir in cool whip.
    In a 9×13 pan place a layer of graham crackers. Follow with half the pudding mixture spread evenly across graham crackers. Place another layer of graham crackers. Spread the remaining pudding mixture followed by another layer of graham crackers.
    For the topping- bring cocoa, sugar, and milk to a full rolling boil for about 1 min. Stirring frequently. Remove from heat and cool 1 min. Add butter and vanilla. Stir until melted.
    Pour chocolate topping over top of cake. Spread evenly over graham crackers.
    Refrigerate overnight.
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Korean Beef & Broccoli

Recipe from therecipecritic.com


Ingredients:

  • 1 pound lean ground beef (90% lean)
  • 3 garlic cloves, minced
  • ¼ cup packed brown sugar
  • ¼ cup reduced-sodium soy sauce
  • 2 teaspoons sesame oil
  • ¼ teaspoon ground ginger
  • ¼ teaspoon crushed red pepper flakes
  • ¼ teaspoon pepper
  • 2 cups hot cooked white or brown rice
  • sliced green onions and sesame seeds for garnish

Directions:

  1. In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
  2. In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper. Pour over the ground beef and let simmer for another minute or two.
  3. Serve over hot rice and garnish with green onions and sesame seeds.

Berry Cheesecake Salad

Recipe adapted from cakescottage.com

Ingredients:

  • 1 box (3.4 oz) cheesecake pudding mix
  • 12-16oz whipped topping
  • 3 (6oz each) strawberry yogurts
  • Fresh strawberries, sliced
  • Black berries
  • Raspberries

You can add mini marshmallows as well I usually forget.


Directions:

Add whipped topping, yogurts and pudding mix to a bowl. Mix together. Place in fridge at least one hr prior to serving.

When ready to serve add berries and marshmallows. Stir gently to combine.

Serve immediately.

This recipe has been loved wherever I have taken it. A true “crowd pleaser”.

Aloha Chicken Kabobs

Ingredients:

1-2 chicken breasts

1 c red bell peppers, chopped

1 c yellow sweet onions, chopped

1 cup fresh pineapple cubed

1 TBS soy sauce

1/2 TBS honey

1 tsp olive oil

1 tsp rice vinegar

1/2 tsp minced garlic

1/2 tsp ground ginger

Salt and pepper

2 TBS unsweetened shredded coconut

Rice

Full fat canned coconut milk ( used in place of liquid for rice)


Directions:

Heat oven to HI Broil.

Cook rice according to package using coconut milk in place of the liquid with a pinch of salt.

Skewer chicken, pineapple, peppers and onions in a desired pattern. Place on greased broiler pan. Set aside.

Combine honey, soy sauce, olive oil, rice vinegar, olive oil, garlic, and ground ginger in a small bowl. Baste the skewers with the mixture and then sprinkle with salt, pepper, and shredded coconut.

Broil for 10-15 minutes, flipping halfway.

Enjoy warm over coconut rice.


I double the sauce if I’m using 2 large chicken breasts just do make sure the flavor is strong. Completely up to preference. Just depends on the amount of food I have.

Also I have just skipped the skewers and placed the chicken, pineapple and veggies straight in the pan.

Crockpot Tikka Masala

Ingredients:

  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 2 Tbs grated fresh ginger
  • 1 (29 oz) can of tomato sauce
  • 2 Tbs olive oil
  • 1 Tbs Garam masala
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp paprika
  • 1 tsp turmeric
  • 1/2 tsp cinnamon
  • 1/2 tsp cayenne pepper (adjust for your heat preference)
  • 1/2 tsp ground black pepper
  • 2 bay leaves
  • 1 cup heavy cream (coconut milk)
  • 2 Tbs arrowroot powder (or cornstarch)
  • Juice of 1/2 lemon

Directions:

  1. Grease the inside of your crockpot. Set aside.
  2. Combine all ingredients (except bay leaves, heavy cream, cornstarch, and lemon juice) in a large bowl. With a spatula, stir to combine everything, making sure that the chicken is well coated.
  3. Pour mixture into the slow cooker and place the two bay leaves on top.
  4. Cover and cook for 8 hrs on low or 4 hrs on high.
  5. When done, in a small bowl combine heavy cream and cornstarch. Gently stir the mixture. Let cook and additional 20 mins to thicken up.
  6. Finally add lemon juice and gently stir to incorporate.
  7. Serve warm over rice and with Naan bread.

Nutritional Facts: one serving is 400 cal, 18 g of fat, 6 g of carbs, and 49 g of protein.

Baked Lime Chicken Bowls

great for meal prep 

Ingredients:

  • 2-3 lbs boneless, skinless chicken breasts cut into bite sized cubes
  • 6 Tbs olive oil
  • 3 Tbs red wine vinegar
  • Juice from 2 limes
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp kosher salt
  • fresh cracked pepper, to taste

Directions:

  1. In a large resealable bag combine all ingredients. Toss to coat.
  2. Marinade at least 2 hours or up to overnight.
  3. Preheat oven to 400 F.  Pour chicken onto baking sheet and bake for 20 mins, or until chicken is cooked through.
  4. Serve with cooked quinoa, brussel sprouts, spaghetti squash, or any of your favorite vegetables.

 

Buttermilk Pancakes

Ingredients:
– 1 cup flour
– 1 tsp salt
– 1 tsp baking soda
– 1 egg
– 1 1/8 cups buttermilk
– 2 Tbsp melted butter

Directions:
– mix the dry ingredients together
– add the wet ingredients (don’t worry, the batter will be lumpy, it’s normal)
– cook until golden brown on each side

Recipe from http://www.allrecipes.com

Rolo Cake Cookies

Ingredients:

1 box devil’s food cake mix

1/2 cup oil

2 eggs

Rolo Candies


Directions:

Heat oven to 350. Combine cake mix, oil, and eggs in mixing bowl. Place rolo in the center of each scoop of cookie dough and roll/fold dough to cover the rolo and form a cookie dough ball. Place on cookie sheet and bake 8-10 minutes. Enjoy!

Misty’s Crack Cookies

Raspberry almond butter cookies
  
Pre heat oven to 350

Ingredients:

2/3 cup sugar

1 cup softened butter

1/2 tsp almond extract

2 cups flour 

1 jar of seedless raspberry jelly

Mix sugar, softened butter and almond extract.

Slowly add 2 cups flour

Use cookie scooper for dough balls. 

Push thumb in each cookie dough balls 

Fill thumb print with raspberry jelly. 

Bake for about 16 to 19 min.

Let cool. 

Frosting:

1 cup powdered sugar

1 and 1/2 tsp of almond extract. 

2 tbsp of water

Mix and drizzle over cooked cookies 

Chicken Coconut Curry

I found this recipe on Food52’s website under a section of cheap meals. Supposedly the cost per person for this meal is around $2.50. Sara and I like Indian cuisine a lot, and normally this would be like $10 per plate, so it’s a pretty good deal to make it at home. The original recipe was not very spicy and we like some kick to our food, so it’s been adapted for that reason, if you want more or less spice, adjust accordingly.


2 T Vegetable Oil

2 cloves garlic, minced

1 Yellow Onion, chopped

2 1/2 tsp Curry Powder, divided 1 tsp into spice mix, 1 1/2 tsp into a bag with the chicken

2 tsp Ground Cumin

1 tsp Crushed Red Pepper Flakes (original recipe called for 1/4 tsp)

1 tsp Ground Turmeric

A Pinch of Chili Powder (original recipe didn’t call for this, so leave it out for less spicy, bigger pinch for more spicy)

2 Chicken Breasts, cubed

1 1/2 tsp tomato paste

1 cup Coconut Milk

1 tsp Salt


1. Prep everything, because the cooking part goes pretty fast and you don’t want stuff to burn, so mince your garlic, chop your onions, and measure your spices out (I mix all of the spices into a small cup or bowl since they all get added at the same time. Put chicken into ziploc bag with remaining curry powder and use salt and pepper to taste.

2. Heat your oil in a wok or large fry pan on medium-high heat. Start with onions for a few minutes then add garlic for a minute or so.

3. Add spice mix and tomato paste.

4. Add chicken and brown for about 5 minutes.

5. Add coconut milk, the fat will make it creamy so if it has separated be sure to get some of the fat in there. Simmer for another 7 minutes or until the chicken is cooked through. Usually a can of coconut milk is about 13 oz, so if your liquid has cooked down too much add some more.

6. Serve over rice, you’re done!

Chicken Coconut Curry