Chocolate Eclair Cake from "Celebrity Chef Night"

I had a great time last night ladies!!! You are the best! Thanks again Erica for hosting and letting me bring a non theme recipe!

Chocolate Eclair Cake from an old RS recipe book:

1 box Graham crackers
2 sm. pkg. vanilla instant pudding
3 1/2 c. milk
1 (9oz) Cool Whip

Line bottom of a 9x13 pan with crackers. Mix pudding and milk. Beat 2 min. Blend in Cool Whip. Pour half mixture over crackers. Place second layer of crackers over pudding. Pour in remaining pudding, then another layer of crackers. Refrigerate for 2 hours before frosting.

Frosting:
I just used 3/4 of a can of Duncan Hines milk chocolate frosting from the store. Or, sub. your favorite homemade frosting. Chill cake for up to 24 hours before serving. The crackers will get nice and soft after being being in contact with the filling. You will go back for 3rds!

I NEED your recipes :)

:)
y

Slow and Steady Wins the Race . . .

Well, sadly, there is no race to be won, but I'm finally getting my little hiney around to posting my recipes after some gentle persuasion from Diane! Forgive my tardiness please - I'll post first from the most recent event.

FRUITS AND NUTS: Chocolate Hazelnut Dipped Fruit 

(from Giada De Laurentiis)

I loved this idea Diane! I especially loved all of the recipes I found as I was looking for the "perfect" one (i.e. the one that involved chocolate!) I even took pictures this time . . .

Ingredients

• 1/4 pineapple, peeled, cored and cut into 16 1/2-inch chunks
• 2 medium bananas, peeled and cut into 16 1/2-inch slices
• 16 (1/2 cup) seedless red grapes
• 1/2 cup heavy cream
• 2 cups (12 ounces) semisweet chocolate chips
• 1 teaspoon vegetable oil
• 1 cup chopped hazelnuts, toasted* see Cook's Note

Directions

Special equipment: 16 (4-inch) skewers or toothpicks

Line a baking sheet with waxed paper or parchment paper. Set aside. Using paper towels, pat the pineapple pieces dry. Thread the skewers starting with a piece of pineapple, then a banana slice and then a grape. Repeat with the remaining fruit and skewers. (You can really use whatever fruit you want . . . but the chocolate and pineapple made a fun combo!)

In a small bowl, combine the cream, chocolate chips, and oil. Set the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth, about 5 minutes. Put the hazelnuts in another small bowl.

Dip 1 side of the skewered fruit into the chocolate mixture. Allow any excess chocolate to drip off and then dip the skewer into the chopped nuts. Place the skewers, chocolate side up, on the prepared pan. Refrigerate until the chocolate has set, about 30 to 40 minutes.

*Cook's Note: To toast chopped hazelnuts, arrange them in a single layer on a baking sheet. Bake in a preheated 350 degree F oven for 8 to 12 minutes until lightly golden. Cool completely before using.

LAUNDRY: Matrimonial Cake (Date Squares)

This recipe is a favorite from my mission in British Columbia, Canada.

 3/4 c. BUTTER 
1 c. Brown sUGAR
1 3/4 c. Flour
1/2 tsp Soda                                   

1 tsp Salt

1 ½ C. ROLLED OATS

3 C. CUT UP DATES (1 LB)

 ¼ CUP SUGAR

1 ½ CUP WATER

* Make date filling, see below.

* Heat oven to 400.cream butter and sugar.

* Mix flour, soda, salt, add in to butter and sugar.

* Fold in rolled oats

* Press half of mix into 13x9x2 inch greased pan.

* Spread with cooled date filling, top with LAST OF CRUMB MIX

* Bake 25 to 30 min, cut into bars.

DATE FILLING: mix dates, sugar, and water in saucepan.

* Cook over medium heat stirring constantly till thickened.

* cold (need not be really cold, just not scalding).

CITRUS: cream CHEESE LEMON bARS

a Family Secret . . .

1 LEMON CAKE MIX                          

2 EGGS                                            

1/3 CUP OIL                                               

8 OZ. PKG. CREAM CHEESE

1 TBSP. LEMON JUICE

 1/3 CUP SUGAR

*COMBINE CAKE MIX W/ 1 EGG AND 1/3 CUP OIL.

*MIX W/ FORK UNTIL CRUMBLY (DO NOT OVERMIX)

*SET ASIDE 1 CUP OF MIXTURE

*PAT REMAINING IN UNGREASED PAN – BAKE @ 350* FOR 15 MIN

* IN A BOWL MIX CREAM CHEESE, 1 EGG, LEMON JUICE & SUGAR.

* SPREAD CREAM CHEESE MIXTURE OVER COOLED CRUST.

* SPRINKLE CUP OF REMAINING CRUST OVER CREAM CHEESE MIXTURE – BAKE ANOTHER 15 MIN.

* LET COOL AND SERVE.

Rave Reviews Cake

Seriously, that's its actual name! This recipe is from a cookbook from my parents' first ward in Alabama after they got married. That has nothing to do with the recipe, but I thought it was kind of sweet. We make it all the time in my family, and on occasion I've gotten together with my mom and sisters and this cake, only to have it completely polished off by the end of the conversation a few hours later. It's incredibly easy (one of the ingrediants is a yellow cake mix), and quick to make.

Enjoy!

Ingrediants:

Cake:

-1 box yellow cake mix (disregard instructions on back)

-1 package instant vanilla pudding

- 3 eggs

- 3/4 c water

- 3/4 c oil

- 1 c shredded coconut

- 1 c chopped pecans

Frosting:

- 8 oz cream cheese

- 1/2 c butter

- 2 tsp vanilla

- 4-6 c powdered sugar (to personal preference)

- milk to thin if necessary (probably won't be)

Topping:

- 3/4 c shredded coconut

- 1 tbsp butter

- crushed pecans to top

Preheat overn to 350 and coat cake pans with cooking spray. Mix together all the cake ingrediants, stirring in the instant pudding last until just combined. Divide evenly into 2 cake round. Bake until toothpick can be inserted and removed cleanly. (Better to go a little under than over!!!) Let cakes cool on wire racks until ready to frost.

Combine frosting ingrediants (except coconut and pecans) When cake has cooled, frost.

Melt butter in a frying pan on med. heat and add the remaining 3/4 c. coconut. Let coconut slowly brown, stirring gently around pan w/ a wooden spoon. Remove from heat and let cool on a paper towl to remove excess butter. Sprinkle desired amount of coconut and pecans onto cake to finish.

Orange Cashew Chicken Stir-Fry

This was a super easy recipe. I used fresh (not frozen) stir-fry vegetables from Trader Joes. They have them all cut up and packaged for you, it's so easy! (find them in the section with the lettuce and veggies). I also used Trader Joes stir fry sauce but you could substitute any brand stir fry sauce, or hoisin sauce is also great. Enjoy!

1 lb. chicken breast, cut up in chunks

1 bag of fresh stir fry veggies from Trader Joes (Or you could do all the work yourself and cut up broccoli, snow peas, peppers, bok choy, napa cabbage, carrots, etc.)

1/2 cup (estimate) orange juice

1/2 cup (estimate) Trader Joes stir fry sauce

Cashew pieces (I don't know how much I put in, just put as much as you like)

Jasmine rice cooked

Brown chicken breast in skillet with a little bit of olive oil. When almost done cooking, add stir fry veggies. Sautee together until chicken is cooked through (just a few minutes). Add orange juice and continue sauteeing the veggies until they are cooked all the way through. Add the stir fry sauce the last couple of minutes. Continue cooking until all heated through and veggies and chicken are cooked completely. Add cashews and stir together. Serve over cooked jasmine rice.

Pizza Poppers

These pizza poppers are so easy and so delicious!
You just have to roll out your refrigerated pizza dough, put on any toppings that you want, fold them up, bake them, and enjoy them!
You can use whatever toppings you would like. I did one dish with just cheese and then one with cheese, pineapple, green peppers and turkey pepperoni.)
Pizza Poppers Recipe:

(I got these from OurBestBites and they call them Stuffed Pizza Rolls.)

Stuffed Pizza Rolls

1 roll refrigerated pizza dough
marinara/pizza sauce
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust.

Preheat oven to heat specified on pizza dough package. Usually it's 400 degrees. If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares

Place cheese and desired toppings on each square. (Note that you're not putting the marinara sauce on the dough- it's for dipping after) Just eyeball how much. You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

Cook them in the oven for about 15-20 minutes or until golden brown on top. Keep an eye on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

Ricotta Cookies

Ricotta Cookies

1 lbs. butter room temperature

2 cups sugar

3 eggs

1 lbs. Ricotta cheese

2 tsp. vanilla

4 cups flour

1 tsp. baking soda

sprinkles

Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs, Ricotta, vanilla and mix. Add flour and soda. Place small dough balls on baking sheet and sprinkle the tops with sprinkles. Bake at 350 for 8 minutes.

*I thought these cookies were delicious. They tasted like little cakes. I would not put sprinkles on them though. I thought that sounded weird and so I only put them on a few batches and I definitely preferred them without sprinkles. Also, this recipe makes A TON of cookies. So unless you need a lot of cookies then I would definitely halve the recipe. I think next time I make them I will put a little lemon zest in the batter.

Tri-Colore Orzo

Recipe courtesy Giada De Laurentiis (my best friend)

Ingredients
1 pound orzo pasta
3 tablespoons extra-virgin olive oil, plus 1/4 cup
2 cups fresh arugula (about 3 ounces)
3/4 cup crumbled ricotta salata cheese (or feta cheese)
1/2 cup dried cherries
12 fresh basil leaves, torn
1/4 cup toasted pine nuts
3 tablespoons lemon juice
1 1/2 teaspoon salt
1 teaspoon freshly ground black pepper

Directions
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring
occasionally, about 8 to 10 minutes. Drain pasta and put the pasta on a large cookie sheet. Drizzle the pasta with 3 tablespoons olive
oil, toss, spread out, and set aside to cool.
Once the orzo is cool, transfer to a large serving bowl. Add the remaining ingredients and toss gently to combine. Serve.

I realize my photography skills are blowing your mind.