Chocolate Eclair Cake (Includes Sugar Free Version)

I got this one in 2014 from Debra Young Hwy 71 RV Cedar Creek, TX.  She brought this to our campground potlucks and NO ONE could believe it was sugar free!  So GOODDDDD!!!!!  I later found that Mr. Food made the original version of this as well and the Graham Cracker tip is from him.


Filling~~
2 sm boxes French Vanilla Instant Pudding
16 oz Cool Whip
2 1/2 c Milk
*Graham Crackers

Topping~~
5 T Cocoa
2 T White Karo Syrup
1 t Vanilla
3 T Butter, Softened
1 1/2 c Powdered Sugar
Milk

Filling~~
Mix pudding mixes & milk together
Let set.
Fold in 16 oz Cool Whip
In a 13 x 9 x 2 pan layer graham crackers, pudding mixture, graham crackers, pudding mixture, graham crackers
Top with Frosting Recipe below:
Mix well--cocoa, butter, Karo syrup, powdered sugar, vanilla & enough milk to make frosting easy to spread.


SUGAR FREE VERSION
Filling~~
2 sm Sugar Free French Vanilla Instant Pudding Mix
16 oz Sugar Free Cool Whip
2 1/2 c Milk
*Graham Crackers

Topping~~
Sugar Free Tub of Chocolate Fudge Icing

Filling~~
Use Sugar Free Pudding and Sugar Free Cool Whip
And a tub of Sugar Free Chocolate Fudge Icing.

Make filling as above with sugar free ingredients.
For Frosting--Melt tub of icing in microwave until liquid then pour over top of cake.

Layer as above:  Graham crackers, spread filling mixture, another layer of graham crackers, then mix, last layer of graham crackers, then cover with icing.


*Tip
One box of graham crackers contains 3 individually wrapped packages of crackers. Use one package for each layer of this decadent dessert.

Spaghetti Sauce

100% Food Storage Meal from yourownhomestore.com

The Author Says: This is hands down our family’s all time favorite meal. All six of us love it…especially this particular sauce. You could also just do a jar of prego with some noodles and maybe some freeze dried sausage or ground beef if you don’t want to make your own sauce! 

Original recipe here: The Best Homemade Spaghetti Sauce.  

To Make Spaghetti Quick Meal:Add the following ingredients to a jar (in the following order):

1/2 Cup tomato powder

1.5 tsp freeze dried parsley

1.5 tsp freeze dried basil

1.5 tsp freeze dried oregano

1.5 tsp freeze dried Italian seasoning

1/4 Cup brown sugar

1 T. freeze dried onion

1.5 – 2 tsp salt

1.5 T garlic powder

1 Cup freeze dried sausage crumbles

1/ 2 – 1 Cup freeze dried mushrooms (optional)

1/2 – 1 Cup freeze dried tomato dices (optional)

Place oxygen absorber in jar and seal lid as tightly as you can. 

Add a note to the jar that says: “Add 4 cups water. Simmer until sausage is hydrated. Serve over spaghetti noodles”

Three Cheese Chicken Alfredo Bake

From Plain Chicken...Everyday Southern Living tweets a dinner idea. A few days ago they tweeted about a Three Cheese Pasta Bake for dinner. I checked out the recipe and thought it sounded fantastic! I decided to give it a try - with a few changes.

The original recipe used ziti. I didn't have any ziti; I only had elbow macaroni. I went with the elbow macaroni and it was fine. I also added chicken to make this more of a meal than a side dish. This was SO good! It was even good reheated the next day for lunch. If you don't like ricotta, try substituting cottage cheese. I halved the recipe below and it was enough for at least 4 or 5 people.



1 (16-ounce) package penne or elbow macaroni
2 (10-ounce) containers refrigerated Alfredo sauce
1 (8-ounce) container sour cream
1 (15-ounce) container ricotta cheese
2 garlic clove, minced
3 cups cooked chicken, chopped
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
2 cups mozzarella cheese

Prepare pasta according to package directions; drain and return to pot. 

Stir together all ingredients except mozzarella cheese. 

Spread mixture into a lightly greased 13- x 9-inch baking dish. 

Sprinkle evenly with mozzarella cheese. 

Bake at 350° for 30 minutes or until bubbly.

Homemade Christmas Scent

Ingredients
3 Cinnamon Sticks
3 Bay Leaves
1/8 Cup Whole Cloves
1/8 Cup Peppermint Leaves
1/2 Orange
1/2 Lemon

Directions
Combine herbs with water in a pot.
Bring to a boil and reduce heat. Keep on low for as long as desired.
You can also combine all ingredients in a crockpot and keep on low.
Add more water to these herbs as needed.

Royal Icing Recipe and other Meringue Powder Icing Recipes

Royal Icing (Dry Hard Icing): Into 1/2 cup cold water, beat 1/4 cup meringue powder until peaks form. Then beat in 4 cups sifted confectioners sugar until desired consistency. Add more sugar for stiffer icing. To keep icing soft, add 3 drops glycerin.

Buttercream Icing (Creamy Soft Icing): Dissolve 3/4 cup of granular sugar in 1/2 cup boiling water. Cool and add 1/4 cup of meringue powder and beat to peak. Stir in 1 pound sifted confectioner's sugar and beat until mixed well. Mix in 2 to 2-1/2 cups white vegetable shortening.

Boiled Icing: Dissolve and boil at high heat (240°), 2 cups granular sugar in 3/4 cups water, 1/4 cup corn syrup and small pinch salt. Dissolve and whip 3/8 cup (6 TBLS) meringue powder in one cup cold water; add 1 cup granular sugar while beating meringue mix; slowly add boiled syrup. Then whip at high speed until cool.

Meringue Topping (For Meringue Shells, Pie Toppings): Dissolve 3/4 cup granular sugar in 1/2 cup boiling water, cool. Add 1/4 cup meringue powder and beat into high peaks.

Hints: Keep utensils grease free. Icings may be refrigerated in airtight containers, beat again before using. Cover bowl and tube ends with damp cloth. Try meringue powder in cookies, drinks, desserts and other recipes where a light frothy consistency is desired. Flavor and color to suit.

Spanish Rice (Basic Mexican Rice)

Ingredients
2 Tablespoons Canola Oil
1/2 whole Large Onion, Chopped
2 cups Long Grain Rice
3 cloves Garlic, Minced
1 can Rotel Diced Green Chilies And Tomatoes (10 Ounce Can)
1 can (14 1/2 oz. size) Whole Tomatoes
2 cups Low Sodium Chicken Broth (more If Needed)
1 teaspoon Cumin (more To Taste)
1 teaspoon Kosher Salt
Fresh Cilantro, Chopped

Preparation Instructions
Heat oil in a large skillet over medium heat. 

Add onions and cook for 3 to 4 minutes. 

Reduce heat to low and add rice and garlic. 

Stir constantly, making sure the rice doesn’t burn. 

Cook over low heat for 3 minutes. 

Add Ro-tel and tomatoes. 

Stir to combine and let cook for 2 minutes. 

Finally, add broth and stir together. 

Add some kosher salt and a good teaspoon of cumin--—more if you love cumin flavor! 

Bring to a boil. 

Reduce heat to low, cover and simmer for 10 to 15 additional minutes or until rice is done. 

Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

Blood-Orange Pomegranate Sorbet

Ingredients

• 1 cup water
3/4 cup sugar
3 cups pomegranate juice (1 /12 cups each of blood orange juice and pomegranate juice)

Directions

Add water to saucepan, add sugar, stir to combine
Add mixed juices- stir to combine
Bring to boil- stirring as needed
When comes to rolling boil- turn off heat
Allow to cool to room temp and then put in fridge to cool completely
Once cool- add to machine and churn for 20-30mins
Remove from machine and freeze until needed- cover top with glad wrap

If you don't have an ice cream machine: Put the sorbet mixture in a shallow dish in the freezer. Stir it every half hour or so, breaking up the ice crystals that form, until it’s completely frozen. It will be coarser in texture, but will still be super yummy.

adapted from
http://www.thehungrymouse.com/…/…/pomegranate-orange-sorbet/