Chocolate Eclair Cake

Absolutely delicious. Thank you The Girl Who Ate Everything

1 cup water

1/2 cup butter

1 cup flour

4 large eggs

Filling:

1 (8 ounce) package cream cheese, softened

1 large box (5.1 ounces) vanilla instant pudding

3 cups milk

Topping:

1 8 oz. container cool whip 

or one batch of homemade whipped cream

chocolate syrup or homemade chocolate sauce

• Preheat oven to 400. 
• Lightly grease a 9"X13" glass baking pan... too much grease and the cake mix wont stay up
• For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. 
• Remove from heat. Stir in flour. 
• Mix in one egg at a time, mixing completely before adding another egg.
• Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. 
• Bake for 30-40 minutes or until golden brown. Check it occasionally-you don't want to overcook the crust
• Remove from oven and let cool (don't touch or push bubbles down).
• For the Filling: Whip cream cheese in a medium bowl. 
• In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. 
• Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.
• When the crust is completely cooled, pour filling in. 
• Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup. 

Vanilla Peach Coffee Cake

Sweet, spicy and moist. Thank you Pine Cones and Acorns

2 eggs

1 C milk

1/2 C oil

1 tsp. vanilla

1/2 C sour cream

3 C flour

1 C sugar

1 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

Topping:
5 or 6 large peaches, diced.
3 Tbsp. butter, melted
11/4 C brown sugar
1Tbsp. cinnamon
2 tsp. nutmeg
4 Tbsp. flour

Vanilla Icing:
1 Tbsp. butter
1 tsp. vanilla or vanilla bean paste
3/4 cup powdered sugar
2-3 tsp. heavy cream

• Prepare 9 inch spring form pan with cooking spray. 
• Preheat oven to 350. 
• Beat eggs on medium for 1 minute. 
• Add oil, vanilla, milk and sour cream then beat for another two minutes. 
• In separate bowl, mix flour baking soda, baking powder, salt and sugar. 
• Add this dry mixture to the wet and mix for a few minutes until well incorporated. 
• Do not over mix. Pour the batter into the spring form pan.
• In separate bowl, mix the peaches, melted butter, brown sugar, cinnamon, nutmeg and the flour. 
• Evenly distribute the mixture over the batter.
• Bake for 1 hour and 5- 10 minutes. checking this cake after about 55-60 minutes, then add additional time if not done. 
• When a toothpick or skewer poked into the center comes out clean the cake is finished. 
• Let cake cook and then drizzle with icing.
• For the icing. mix vanilla, powdered sugar and vanilla in a bowl, it will be lumpy so don't worry. 
• Slowly add heavy cream a little at a time until the frosting is the consistency you like.

Crab and Bacon Mac and Cheese

Thank you Lemons For Lulu

3 slices bacon, chopped
¼ cup diced onion
3 tablespoons butter
3 tablespoons flour
2 cups milk
8oz cream cheese, cubed
2 cups shredded Gouda
1 cup shredded Guyere
1 teaspoon Dijon mustard
pepper
1 8 oz container lump crab meat
1 lb cavatappi pasta
2 tablespoons butter, melted
1 cup Panko breadcrumbs
2 tablespoons parmesan cheese

• In a large skillet, brown bacon.
• Remove, add onion to grease and cook until soft.
• Pick through crab meat removing any shells and add to onion.
• Sautee crab and onions until heated through. Remove from heat. and set aside.
• Prepare pasta according to package directions, seasoning pasta with salt.
• In a large saucepan, melt butter. Add flour with a whisk and cook for one minute.
• Slowly add milk, whisking until smooth. 
• Let milk come to a slow bubble, then add cubed cream cheese and stir until melted and mixture is creamy and smooth. 
• Add shredded cheeses and continue to stir. 
• Add Dijon mustard and pepper.
• When pasta is ready, drain and add to cheese mixture. 
• Stir in crab and bacon. 
• Pour mixture into a greased 9 x 13 baking dish. 
• Bake in a 375 degree oven for 25 minutes or until bubbly.

Tex-Mex Sausage Potato Casserole

3 Tbsps vegetable oil
1 Tbsp butter
1 med yellow onion – diced
1 celery stalk -chopped
1 lb Polish sausage – cooked and sliced
(2) 14.5 oz can Tex-Mex diced tomatoes
1/2 tsp salt
1/2 tsp pepper
8 med potatoes – peeled, cooked and cut up
1/4 cup shredded mozzarella cheese

• Preheat oven to 350 degrees. 
• Cook Polish sausage and slice into 1 inch pieces; set aside. 
• Peel and cut each potato into six, equal-sized chunks and boil until fork-tender; set aside.
• In a large sauté pan over medium-high heat add oil and melt in butter. 
• Add onion, celery and Polish sausage; sauté until onions are translucent. 
• Stir in diced tomatoes, salt and pepper; reduce heat and simmer for 10 minutes.
• Add potatoes and mix until thoroughly coated. 
• Transfer mixture to a 11” x 15” casserole dish, sprinkle with mozzarella cheese 
• Bake uncovered at 350 degrees for 40 minutes.

 

Paula Deens Chicken Divan

2   (10-ounce) packages frozen broccoli, chopped and thawed
6 cup shredded chicken, cooked
2   (10 3/4 -ounce) cans condensed cream of mushroom soup
1 cup mayonnaise
1 cup sour cream
1 cup grated sharp cheddar cheese
1 tablespoon fresh lemon juice
1 teaspoon curry powder
salt and pepper, to taste
1/2 cup dry white wine
1/2 cup freshly grated Parmesan cheese
1/2 cup soft bread crumbs
2 tablespoon butter, melted 

• Preheat oven to 350 degrees.
• Grease a 11x7 casserole dish
• Put broccoli in dish and top with shredded chicken
• In a medium bowl, combine the soup, mayonnaise, sour cream, cheddar cheese, lemon juice, curry powder, salt and pepper to taste, and wine.  
• Whisk together to make a sauce and pour over the broccoli and chicken.  
• Mix well with a spatula and pat down til even and smooth
• In a small mixing bowl, stir together the Parmesan cheese, bread crumbs and butter and sprinkle over the top.
• Bake for about 30-45 minutes.

Baked Potato Casserole

A quick and easy Vegetarian Casserole. Thank you Tickling Palates



3 Potatoes

4 tbsp All Purpose Flour

2 tsp Black pepper powder 

2 Eggs

1 cup Milk 

200g Cheese 

1 tsp Oregano / Mixed herbs

50g  Butter

Salt to taste

• Preheat the oven to 180 Degrees C. 

• Grease a casserole dish and keep it ready.

• Peel the potatoes and slice 1/4 inch thick size circles. 

• Add the potato slices to a pan of boiling water and let it cook for just 1 min.

• Switch off stove, salt the water, close with a lid and leave for 3 min

• Drain over a colander and pour running water over the potato slices to stop further cooking.

• Grate the cheese and reserve 4 – 5 tbsp for topping

• Mix flour, remaining cheese, black pepper powder and oregano together without any lumps.

• In a different  bowl, beat eggs together and add milk

• In the greased casserole dish arrange the potato slices at the bottom .

• Sprinkle the flour and cheese mixture over the potatoes.

• Dot the butter over the top.

• Again place the potato slices and repeat layering finishing with potatoes

• Pour the egg and milk mixture on top of it evenly. 

• Sprinkle the reserved grated cheese on top. 

• Bake for 40-50 min or till golden brown and firm.

Parmesan Pepperoni Pasta Salad

Make ahead and chill til later. Thank you Red Couch Recipes

16 to 20 ounces of Mostaccioli or Penne Pasta
1 (6 ounce) package of pepperoni, sliced in medium-sized pieces 
2 cups frshredded Parmesan cheese -- 
1 can black olives, sliced
8 green onions, sliced into small pieces
1  can (7-1/2 ounce) artichokes, drained and cut into small pieces
1 tomato, sliced into small pieces
1-2 cloves garlic, minced
1 teaspoon dried oregano
1 cup creamy Caesar dressing -- I used Ken's SteakHouse; there is also a light version.
1/2 teaspoon salt
1/2 to 1 teaspoon freshly ground pepper
Fresh herbs to garnish -- I used rosemary.

• Place pasta in large cooking pot with 5 to 6 quarts of cold water.  
• Bring water to a boil and then salt water to season pasta.  
• Cook for 8 to 12 minutes until al dente.  
• Take pot off stove and rinse pasta in a colander until cool.  
• Add pepperoni, Parmesan cheese, olives, onions, artichokes, tomato, garlic, and oregano.  
• Then add creamy Caesar dressing and add salt and pepper to taste.  
• Garnish with fresh herbs.