Preheat oven to 350 degrees
Grease 13×9 pan
1 box devil food cake mix
Eggs, oil, water (amounts specified on box)
2 boxes cookies and cream pudding mix
3-3/4 cup milk
1 tub coolwhip
Oreo’s for crumbling on top if you like.
Bake cake following directions on box. Cool for 2 minutes. With the handle of a wooden spoon poke holes in cake about 1/2 inch apart.
Add milk and pudding mix to mixing bowl and whip for 2 minutes, let set up for 2-3 minutes. Pour over top off cake. Place in fridge till completely set. Top with cool whip and decorate with Oreo crumbles.
4 thin sliced chicken breast
6 Tbsp soy sauce
4 Tbsp honey
3 gloves of garlic, minced
2 Tsp fresh ginger grated
Place chicken in crock pot.
In a small bowl mix soy sauce, honey, ginger and garlic. Pour over chicken. Cook on low 6-8 hours. Shred chicken when cooked and set in fridge. You can do this the night before if you prefer. Reserve juice from slow cooker and place in a small sauce pot and simmer for 5 minutes, set aside for dressing.
1/2 cup rice wine vinegar
3 cloves garlic, minced
2 Tbsp honey
2 tsp fresh ginger grated
In a small bowl mix dressing ingredients with 1/2 cup reserved juice from slow cooker.
1 head romain lettuce chopped
1/2 head of napa cabbage
2 carrots, shredded
1/2 cup cilantro, chopped
1/4 cup almond slivers
1/2 cup fried wonton strips
Place all salad ingredients in a large bowl, add chicken and toss with dressing.
1 apple any variety, quartered
2 tsp vanilla
1-2 cinnamon sticks
1 tsp cinnamon
In a medium sauce pot place apple, cinnamon stick(s), vanilla and ground cinnamon.
Bring to a boil be careful not to let in boil over. Turn down heat and let simmer.
Enjoy the scent of fall. Everyone that walks in will think you are baking something yummy!! Lol
1 box ditalini pasta, boiled and rinsed
2 cans of sliced olives
6-8 hard boiled eggs, chopped
3 stalks of celery, diced
3 pickle spears, diced
1/2 purple onion, diced
1 cup mayo
1 Tbsp yellow mustard
1 Tbsp white vinegar
Salt and pepper to taste
Mix in a small bowl and set aside
Boil noodles to al dente, drain and rinse in cold water. Add eggs,olives, celery, onion and pickles. Add dressing mix and toss gently.
Preheat oven to 450 degrees
1 beef round bottom- round roast (2-2-1/2 pounds)
2 Tbsp of beef flavor bouillon or 2 cubes
2 cups hot water
Pappy’s seasoning or your favorite beef rub seasoning
Rub roast in beef seasonings. In a small bowl place bouillon and water and stir until dissolved. Place rubbed roast in roasting pan and pour bouillon in bottom of dish. Cook covered at 450 for 15 minutes then turn oven down to 225 degrees and continue to cook for 4-5 hours until cooked. Pour half of liquid out of pan, shred meat place back into roasting pan with oven off and let sit for 15 minutes.
Shred napa cabbage, fine
Shred Monterey jack cheese
Pico de gallo or salsa
Heat corn tortilla’s in a skillet. Place beef on top tortilla, then cheese, then cabbage and last but not least Pico de gallo. Fold tortilla in half.
2 Tbsp olive oil
1 large onion, finely chopped
4 rashers lean bacon, chopped
1 small head cabbage, appox. 6 cups
4 celery stalks, chopped
3 cans of beef consommé plus 1/2 can each of water
1 can pinto beans, rinsed
1 can kidney beans, rinsed
Salt and pepper
1 lrg can tomatoes skinned and chopped
2 level Tbsp tomato paste
1 garlic clove, chopped
1/2 cup broken macaroni
1 tsp dried basil
Heat oil in a stock pot. Add onion and fry gently with a lid on pan, until soft but still white. Add the bacon and fry for 3 more minutes. Add cabbage, celery, beef consommé and beans. Bring to a boil and season well with salt and pepper. Simmer gently for 2-3/4 hours. Add the remaining Ingredients simmer for 15-20 minutes. Garnish with lots of Parmesan cheese.
Preheat oven to 450 degrees
Grease cookie sheet
1/2 cup butter
1 cup water
1 cup flour
1/4 tsp salt
1 (5oz) package instant vanilla pudding mix
2-1/2 cups milk
1 cup heavy cream
1/4 cup confectioners sugar
1 tsp vanilla
12 oz chocolate chopped
1 cup heavy cream
In a medium sauce pan bring butter and water to a boil, stirring until butter melts completely.
Reduce heat to low, add flour and salt. Stir until mixture leaves side of pot. Remove from heat.
Add eggs 1 at a time, beating after egg is added.
Place mixture into a pastry bag with a large tip ( I used a #10 tip) pipe onto cookie sheet in 1-1/2×4 inch strips.
Bake for 15 minutes at 450, lower temperature to 325 and bake for 20 minutes. Cool completely on wire racks.
In a bowl combine pudding mix & milk according to pkg directions. In a separate bowl beat cream until soft peaks, beat in confectioners sugar and vanilla. Fold cream mixture into pudding. Place in piping bag and pipe into pastry.
Heat cream on medium heat to a boil, pour over chopped chocolate in a separate bowl, stir until completely melted and mixed. Cool glaze for 10-15. Dip eclair’s into chocolate glaze.
Place and store eclair’s in fridge!