Thursday, October 17, 2019

Chocolate eclair dessert

Chocolate eclair dessert

How to Make It

Prepare the filling by combining pudding mix and milk. Beat. Stir in Cool Whip.

Place a layer of graham crackers in bottom of a 9x13 dish. Spread 1/2 filling mixture on top. Repeat with another layer of graham crackers, add rest of filling, top with final layer of graham crackers.

To make the topping, bring cocoa, milk and sugar to a roiling boil. Let topping boil for one full minute, stirring frequently.

Remove from heat, cool 1 minute.

Add butter and vanilla to topping, and stir till butter is melted.

Pour chocolate topping over graham crackers and refrigerate overnight.

Tuesday, October 15, 2019

Chicken cacciatore recipe

Chicken cacciatore recipe


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up

  • 1/4 cup all-purpose flour

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • 2 tablespoons butter

  • 1 large onion, chopped

  • 2 celery ribs, sliced

  • 1 large green pepper, cut into strips

  • 1/2 pound sliced fresh mushrooms

  • 1 can (28 ounces) tomatoes, cut up and juice reserved

  • 1 can (8 ounces) tomato sauce

  • 1 can (6 ounces) tomato paste

  • 1 cup dry red wine or water

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary, crushed

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • 3 garlic cloves, minced

  • 1 tablespoon sugar

  • Hot cooked pasta

  • Grated Parmesan cheese


  • Dust chicken with flour. Season with salt and pepper. In a large skillet, brown chicken on all sides in oil and butter over medium-high heat. Remove chicken to platter.

  • In the same skillet, cook and stir the onion, celery, pepper and mushrooms for 5 minutes. Stir in the tomatoes, tomato sauce, tomato paste, wine, herbs, garlic and sugar. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

  • Return chicken to skillet. Cover and simmer for 45-60 minutes or until chicken is tender. Serve over pasta and sprinkle with Parmesan cheese.
    Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.

Friday, October 11, 2019

Bearnaise sauce

Bearnaise sauce


  • 300g/10½oz butter

  • 4 tbsp white wine vinegar

  • 4 shallots, chopped

  • 3 tbsp chopped fresh tarragon, plus 2 tbsp whole tarragon leaves

  • salt and freshly ground black pepper

  • 4 free-range egg yolks

  • 1 tsp lemon juice


Clarify the butter by melting it in a small, heavy-based saucepan over a low heat. When the butter is foaming, remove the pan from the heat and leave it to stand for a few minutes so that the white solids sink to the bottom of the pan. Sieve the butter through a fine sieve and discard the solids.

Pour the vinegar into a non-reactive saucepan. Add the shallots, chopped tarragon and salt, to taste. Heat gently over a medium heat until the volume of liquid has reduced by more than half. Strain and set aside until completely cooled.

Lightly beat egg yolks with one teaspoon of water. Stir the egg yolk mixture into the cooled vinegar, then add the lemon juice.

Pour the mixture into a bowl suspended over a pan of simmering water (do not allow base of the bowl to touch the water). Whisk constantly until the sauce has thickened enough to coat the back of a spoon and has increased in volume.

Remove the bowl from the heat and slowly pour in the clarified butter in a steady stream, whisking continuously, until the mixture is thick and smooth. Fold in the tarragon leaves and season, to taste, with salt and freshly ground black pepper.

Crockpot rice pudding

Crockpot rice pudding


  • 3 tbsp butter

  • 6 cups whole or 2% milk no skim milk - it's too watery

  • 2 cups Minute® White Rice uncooked

  • 3/4 cup sugar

  • 1/4 tsp salt

  • 1/2 tsp cinnamon

  • 1/3 tsp vanilla extract

  • 2 tbsp brown sugar

Thursday, October 10, 2019

Baked eggplant recipes

Baked eggplant recipes

Steps to Make It

Gather the ingredients.

Cut the eggplant into whatever shapes and sizes you prefer, being sure to trim off and discard the stem and the ends. Set aside.

In a large bowl, dissolve the salt in about 1/2 cup warm water. Once the salt is fully dissolved, add 4 to 6 cups of cool water, mixing well.

Put the eggplant into the salt water. Set a plate or pot lid that is slightly smaller than the top of the bowl on the eggplant pieces to keep them submerged. Let sit about 30 minutes. (See note, below.)

Meanwhile, heat an oven to 375 F.

After the eggplant has soaked, drain it, and pat the pieces thoroughly dry with paper towels. Lay the eggplant on a baking sheet (or sheets, depending on how much eggplant you decided to cook) in a single layer, not overlapping at all, and with at least a bit of space between them to bake evenly and attractively.

Lightly brush or spray with oil. Turn all the pieces over and brush or spray the other side(s). Bake until the downside has browned nicely, 10 to 15 minutes. Turn all the pieces over and bake until that side is browned, too, about 10 more minutes.

Use the baked eggplant in a recipe (like eggplant Parmesan or Turkish roasted eggplant salad) or serve them on their own sprinkled with salt, drizzled with balsamic vinegar, or topped with chopped tomatoes and/or basil.

Tuesday, October 8, 2019

Avocado deviled eggs

Avocado deviled eggs

Avocado deviled eggs are an easy, tasty variation of the classic recipe. Just load hard boiled eggs with avocado, red onion, lime juice and cilantro. If two of my best recipes, Guacamole and Deviled Eggs had a baby, this would be it!

Deviled eggs are the perfect healthy appetizer and snack recipe, but sometimes you want to switch things up. And you’ve seen me do this before with eggs and avocado (I love those two together).

I took my classic Egg Salad recipe and made Avocado Egg Salad. And today I’m taking my reader favorite deviled eggs recipe and adding avocado for a guacamole inspired deviled egg. Easy, delicious and a vibrant green.

Avocado Deviled Eggs Ingredients

There’s just a handful of wholesome ingredients in this recipe. Here’s what’s in them:
  • Hard Boiled Eggs: boil perfect hard boiled eggs for a firm white and solid yolk.

  • Avocado: ripe avocado adds natural creaminess.

  • Lime Juice: you could use lemon juice as well, but I prefer lime juice in this recipe.

  • Red Onion: I love the bright pop of contrasting color from red onions.

  • Cilantro: my favorite herb gives it that guacamole-like flavor.

  • Garlic Powder: use garlic powder for a mellow garlic flavor, or minced garlic for a stronger flavor.

  • Salt and Pepper: always gotta season with salt and pepper.
These avocado deviled eggs are creamy and mild in flavor (perfect for kids). But you could make them more “deviled” and spicy by adding finely diced jalapeno, sriracha, chili powder or cayenne seasoning. Feel free to tweak to your liking.

Deviled Eggs with No Mayo

If you’re not a fan of mayonnaise, this is the perfect deviled eggs recipe for you. Mayonnaise is replaced by creamy mashed avocado for a healthy fat alternative. It’s easy and delicious.

How Long Will They Last?

Normally you can store deviled eggs for up to two days in a storage container. But because there’s avocado in this recipe, they will oxidize and go brown over time. I recommend making these avocado deviled eggs right before you plan to serve them, just as you would with guacamole. Fresh is best!

Monday, October 7, 2019

Amish breakfast casserole

Amish breakfast casserole


  • 1 pound sliced bacon, diced

  • 1 medium sweet onion, chopped

  • 6 large eggs, lightly beaten

  • 4 cups frozen shredded hash brown potatoes, thawed

  • 2 cups shredded cheddar cheese

  • 1-1/2 cups 4% cottage cheese

  • 1-1/4 cups shredded Swiss cheese


  • Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13x9-in. baking dish.

  • Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Chocolate eclair dessert

How to Make It Prepare the filling by combining pudding mix and milk. Beat. Stir in Cool Whip. Place a layer of graham crackers in b...