Recipe Friday - Chocolate Eclair Cake

I haven't shared a recipe lately and I'm about to make this, so figured I'd post it. I'm taking this and some macaroni & cheese to a cookout tomorrow. This is one of my favorite easy desserts. David took it to work once (many years ago) for a dessert contest and won first place!

Chocolate Eclair Cake

"cake":
1 box graham crackers
2 small boxes instant French Vanilla pudding
3-1/2 cups milk
8 oz cool whip

1. Mix pudding and milk.
2. Fold in Cool Whip.
3. Cover bottom of 9x13 pan with graham crackers (in a single layer).
4. Pour 1/2 of pudding mixture over crackers.
5. Top with another layer of graham crackers.
6. Add rest of pudding mixture.
7. Top with another layer of crackers.

Topping:
1/4 cup cocoa
2 teaspoons vanilla
2 teaspoons white karo syrup
3 tablespoons margarine, softened
3 tablespoons milk
1-1/2 cups powdered sugar

1. Mix together and spread over cake.
2. Refrigerate for a few hours or overnight.

Recipe Friday - Mom's Meatloaf

This is the best meatloaf I've ever tasted! Of course a lot of people think their mom's (or grandma's) cooking is the best, but in this case, I'm right! :) And it is great for freezing - lots of times when I make it I will make extra for the freezer.

1 pound ground beef
1 small onion, chopped
1 green bell pepper, chopped (optional)
1 8 oz can tomato sauce
1/4 cup vinegar
1 egg
1-1/2 teaspoons salt
1/4 teaspoon accent
1 tube crushed saltines
1/4 cup brown sugar
1 teaspoon prepared mustard
1/4 teaspoon black pepper

Simmer tomato sauce, vinegar, brown sugar, and mustard. Mix ground beef, onion, bell pepper, egg, salt, accent, crackers, and pepper. Pour about 3/4 of the sauce over the meat mixture and mix well. Shape into a loaf and put in baking dish. Pour remaining sauce on top. Bake at 400* for 45 minutes.

Recipe Friday - Baked Potato Soup

I know there are a ton of potato soup recipes out there, I have more than a few myself, but this one is really yummy. I figured for the cold weather we're having it was a good pick this week.

Baked Potato Soup

4 large potatoes
2/3 cup butter
2/3 cup flour
1-1/2 quarts milk
4 green onions
1 cup sour cream
2 cups crisped cooked bacon, crumbled
2 ounces grated cheddar cheese
salt & pepper to taste

Exercise strenuously for at least one hour. :)
Heat oven to 350*. Bake potatoes until fork tender.
Melt butter in a saucepan.
Slowly blend flour with a wire whisk until thoroughly blended.
Gradually add milk to the butter/flour mixture, whisking constantly.
Whisk in salt & pepper and simmer over low heat, stirring constantly.
Cut potatoes in half, scoop out the meat and set aside.
Chop half the potato peels and discard the remainder.
When milk mixture is very hot, whisk in potatoes.
Add green onion and potato peels.
Whisk well, add sour cream and crumbled bacon.
Heat thoroughly.
Add cheese a little at a time until it is all melted.

Recipe Friday - Grape Salad

Grape Salad

2 pounds red seedless grapes
3/4 cup sugar
8 ounces sour cream
2 teaspoons vanilla
8 ounces cream cheese
1 cup chopped pecans
3/4 cup light brown sugar

Wash grapes and let dry. Mix sugar, sour cream, vanilla, and cream cheese together. Fold in the grapes. Pour mixture into casserole dish. Mix brown sugar and pecans, and sprinkle over the top. Refrigerate overnight.

Recipe Friday - Best Ever Brownies

Best Ever Brownies

1 or 2 boxes of your favorite brownie mix (you can actually use the cheap kind, no need for the top of the line)
Whatever the brownie mix calls to be added in (eggs, milk, oil, water)
3 Hershey's Symphony bars (I prefer the toffee/almond ones)

If you use 1 box of brownie mix, mix it according to the directions for cake-style brownies. If you use 2 boxes, mix them according to the normal directions.

Pour half of the brownie mix in a greased 9x13 pan. Unwrap the Symphony bars & add them as a layer across the brownie batter. Pour the rest of the batter on top. Bake according to package directions. If using 2 mixes, I usually increase the time a little, but it varies according to what kind of mix I used.

(Note: I originally got this recipe from my mom, with no idea where she got it. Since then I saw it on an episode of Paula Deen, so she gets the credit for my favorite brownie recipe!)

Recipe Friday - Sweet Cream Pound Cake

This is a really easy cake and every time I've made it, it has turned out great. I made one for David's birthday since it is his favorite and then he had a potluck at work last week so I made another. He said several people there asked for the recipe, so I figured it was a good one to share here as well.

Sweet Cream Pound Cake

1/2 lb butter (2 sticks)
3 cups sugar
6 eggs
3 cups cake flour
1/2 pint whipping cream (small carton)
1 teaspoon vanilla

Preheat oven to 300*. Cream butter and sugar together. Add eggs, one at a time; beat well after each addition. Fold in whipping cream (do not whip the cream first). Add flour and mix well. Add vanilla. Bake for 1 to 1-1/2 hours.

(The baking time really depends on the oven & pan - I use a nonstick cake pan but grease it anyway and bake for 1 hr 15 min.)

Recipe Friday - Sweet Potato Casserole

Since my WFMW tip was about sweet potatoes, I figured I would continue that idea into my Friday recipe. And yeah, I know it's Saturday already...I was busy yesterday!

Sweet Potato Soufflé

3 c cooked, mashed sweet potatoes
1 c sugar
½ tsp salt
2 eggs
½ stick butter
½ c milk
1 tsp vanilla

Topping*:
½ c brown sugar
1/3 c flour
½ c chopped pecans
½ stick butter

Mix potatoes, sugar, salt, eggs, butter, milk, and vanilla in casserole dish. In a saucepan, melt butter. Add remaining topping ingredients and blend well. Spread on top of potato mixture. Bake at 350* for 30 minutes.

*You can also use marshmallows to top this if you prefer. Either way, it's downright yummy!

Recipe Friday - Ham Tetrazzini

Ham Tetrazzini - this is one of my favorite dishes, and I think it is better as a leftover. It also works great as a freezer meal!

4 Tbsp butter
1 small can mushrooms (can use fresh)
¼ small chopped onion
¼ c flour
1 c chicken broth
1-1/4 c half and half (can substitute milk but it’s better with ½ and ½)
1 c grated cheese (again, I like extra sharp cheddar)
2 tsp salt
1/8 tsp pepper
1 tsp lemon juice
1 oz vermicelli (I use spaghetti)
3 c cooked cubed ham
¼ c parmesan cheese

Cook vermicelli, drain. While it is cooking, melt butter. Sauté onion & mushrooms. Blend in flour. Add broth and cream. Cook until thick. Add grated cheese, salt, pepper, and lemon juice. Stir until cheese melts. Combine vermicelli, ham, and cheese sauce in casserole. Sprinkle with parmesan. Bake at 400* 20-25 minutes.

* Sometimes I get lazy and put the butter, onion, & mushroom in the microwave. Once the onion is soft, I mix everything except the parmesan cheese together & put it in the casserole dish, without cooking it together first.

Recipe Friday - Mango Chicken

I figured since I posted about the Mango Splitter for WFMW I should share one of my favorite mango recipes this week. I am including the recipe as I received it & then putting some notes at the end about how I adjust it.

1/2 c sugar
1/2 mango
1/2 tsp ginger
red pepper to taste
1 tsp cider vinegar
1 tbsp orange juice

Heat 1st 5 ingredients to a boil, then simmer for 10 minutes. Add the orange juice and simmer 2-3 additional minutes. Serve with baked chicken breasts and rice.

My notes: I adjust the sugar based on how sweet my fruit is - I usually think 1/2 c is too much. I use 2 mangoes instead of 1/2. We like mango! I also use more ginger and a good bit of red pepper - we like it kind of spicy too.

I have also put the ingredients in a crock pot with the chicken and let it cook on low all day, and sometimes I throw it all in a dish in the oven. That works too, and the chicken absorbs a lot of flavor.

Presentation - one of my favorite restaurants back in the ATL was a Thai place that served AWESOME mango chicken. I'd love to have their recipe, but this is as close as I've found. Anyway, they gave you rice on a plate and then on a separate plate had half a mango peel, like a bowl. They spooned the mango & chicken in the mango peel and it looked so pretty! Since I use my vegetable peeler to peel my mango, I haven't tried to make it look pretty when I serve it!

Recipe Friday - Chicken Spaghetti

This is one of my favorite casseroles. I almost always serve it with sides of peas and cornbread, just like momma used to do! It is a great recipe to freeze, so if I'm making it I usually double it & put some in the freezer.

Chicken Spaghetti
1-1/2 c boiled, chopped chicken
1 c uncooked spaghetti
1 small jar pimentos
1 small onion, chopped
½ green pepper
1 can cream of mushroom soup
1 c chicken broth
1-1/2 c grated cheese (I like extra sharp cheddar)

Mix all ingredients except ½ c cheese together in casserole dish. Top with remaining cheese. Bake at 400* for 45 minutes.

Recipe Friday - Debbie's Corn Bread

1 box Jiffy cornbread
1 small chopped onion
1 stick butter
1 small (8 oz) container sour cream
1 cup of shredded cheese (I use sharp cheddar)

Mix cornbread according to package directions. Spread in a greased pie pan. Microwave the onion & butter until the butter melts. Then mix sour cream & cheese with the onion & butter. Spread this mixture over the cornbread. Bake at 400* until done (about 30 minutes).

This is great with chili.

Recipe Friday - Pineapple Casserole

I've decided to TRY and post a favorite recipe every Friday. Enjoy :)

Pineapple Casserole

2 20oz cans of pineapple, in juice (I use chunks)
2 c shredded cheddar cheese
2/3 c sugar
1/3 c all purpose flour
1 c Ritz crackers, crushed
1/4 c butter, melted

Drain the pineapple, reserve 1/3 c of juice. Place pineapple in a lightly greased casserole dish. Cover with cheese, then mix it up a little. Combine reserved pineapple juice, sugar, and flour. Pour over cheese. Combine cracker crumbs and butter and sprinkle on top. Bake at 400* for 25 minutes.

Note - I have baked this at 325, 350, 375, and 400 for different lengths of time. It seems to come out best when I bake it at 400, but it just depends on what else I'm cooking what temp I use.