Posts tagged with "recipes"

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One of my all-time favorite desserts growing up was Chocolate Eclair Cake. The rich chocolately topping with the smooth pudding and graham crackers all marry together to form one yummy dessert! My friend Charity introduced me to this recipe that only requires 5 ingredients. This dessert will knock your socks off! And, the longer it sets in the refrigerator the better it gets! This is definitely a crowd-pleasing dessert and perfect for a potluck! It is also very frugal recipe. I purchased all of the ingredients for this dessert at Aldi for under $5!

*If you love this recipe don’t forget to PIN it HERE!*

INGREDIENTS:

2 small boxes of Instant Vanilla Pudding

1 8oz. container of Cool Whip 

3 Cups of Whole Milk

1 box of Graham Crackers

1 Tub of Milk Chocolate Frosting

DIRECTIONS:

Grease a 9X13 pan with butter.

Mix the 2 boxes of pudding and the 3 cups of milk in a large bowl for about 2 minutes. Fold in the container of Cool Whip. 

Place a layer of Graham Crackers in the Pan.

Layer half of the Pudding/Cool Whip mixture over the Graham Crackers. 

Place another layer of Graham Crackers over the Pudding Mixture. 

Add the remaining Pudding Mixture over the Grah

am Crackers. 

Lastly, place one more layer of Graham Crackers on top of the Pudding/Cool Whip mixture.

Heat the Chocolate Frosting in the Microwave for about 20-30 seconds to soften it. 

Place the Choclate Frosting over the last layer of Graham Crackers and spread it

evenly across like you are frosting a cake.

Chill in the Refrigerator for at least 4-5 hours. I find that if you let this set overnight in the refrigerator that it tastes even better!

Enjoy! You will not be able to eat just one piece!

Copycat Panera Bread Broccoli Cheese Soup

I don’t know about you all, but one of my favorite restaurants for soup is definitely Panera Bread. I particularly have a fetish for their yummy Broccoli Cheese Soup.

My sister Mandy has a yummy AND super easy Copycat Panera Bread Broccoli Cheese Soup recipe that I wanted to share with you. This is perfect served in bread bowls or just right in a bowl. Either way, you are sure to devour every single bite!

INGREDIENTS:

1 package frozen Broccoli florets (Green Giant steamers work super for this recipe)
*you could use fresh and cook in water then add to soup! but this is MUCH easier
1 grated carrot
1 cup chopped onion
1/4 cup chopped celery
3 1/2 cups chicken broth/or bullion with water added
3 T. Butter
1 tsp oil 
3 T. Flour (can use rice flour or cornstarch too)
1/2 tsp salt
2 cups milk
1 cup cheddar (she uses Cabot Seriously Sharp)

DIRECTIONS:

Cook broccoli in microwave according to lowest time increment given on package.

While that’s cooking, add tsp of oil to cooking pot, and sauté onion, carrots, and celery for a few minutes, until they’re starting to get soft.

Add your chicken broth to the cooking pot. 

The broccoli should be done by now. Chop it up into smaller pieces and add to the pot. Simmer on low.

In smaller pot, melt butter and add flour to make a paste. Add milk to paste mixture, and stir or whisk until there are no lumps. It should start to thicken. 

Add the milk mixture to the larger pot that has the veggies and broth in it. 

Mix well. 

Add cheddar cheese and stir until melted. 

Simmer for about 20 minutes.

You can add more broth if you want to thin it out, but I prefer it nice and thick.

Enjoy! 🙂

 -thanks to my wonderful sister Mandy for the yummy recipe!

If you are like me, Fall is my absolute favorite time of the year. I just love all of the smells and tastes that it brings–especially Pumpkin flavored things!

My friend Charity shared this recipe with me and it is so yummy! Many of you may have crescent rolls in your stockpile from the Publix sale awhile back so this is the perfect recipe to use them on! 

MINI PUMPKIN PIE CRESCENTS

INGREDIENTS:

1 large can or 2 small cans of Crescent rolls

1/2 package of 8oz. Cream Cheese

Cinnamon/Sugar mixture

1 can of Pumpkln Puree (not Pumpkin Pie Filling)

INSTRUCTIONS:

Mix the Cream Cheese and the can of Pumpkin together.

Unroll the Crescent rolls from the package. You can cut each rectangle in half or if you want the crescents larger like I did  just keep them the size that they are.

Place a large tablespoon of t

he Pumpkin Cream Cheese mixture onto each Cresent Rectangle.

Roll the crescent up as normal. Roll into the Cinnamon/Sugar mixture.

Bake in a 350 degree oven untl golden brown. (should be around 15-17 minutes)

Take out of the oven and enjoy! These are so yummy with a cup of Pumpkin coffee!

(All

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I have to give a HUGE thanks to my friend Bonnie for telling me about this amazingly delicious recipe! Not only is it delicious but rather inexpensive as well.

Panko Bread Crumbs will be BOGO starting today (tomorrow for some) at Publix, and if you received that $2 Deli Publix coupon in this last Sunday’s newspaper you can use that towards the Hummus in this recipe! I also know that Chicken Breasts and Cilantro are on sale, so this will be a very frugal yet tasty meal!

Panko Chicken with Hummus

INGREDIENTS:

4 Chicken Cutlets (I actually used breasts and flattened them out)

1 Container of Roasted Garlic Hummus from Publix (you can use any variety)

Juice of 2 limes

3 Tablespoons of Fresh Cilantro coursely chopped

Salt/Pepper to taste

3/4 cup of Panko Bread Crumbs

1 Tablespoon of Water

3 Tablespoons of Canola Oil

INSTRUCTIONS:

*Preheat Large Saute Pan for about 2-3 minutes.

*Season the Chicken with Salt and pepper. Coat each chicken breast with about 1 Tablespoon of Hummus.

*Dip each chicken piece in Panko and then place in Saute pan. Brown each breast until nice and golden brown. You can finish cooking the chicken on the stovetop but I chose to just brown them and then place in a 350 preheated oven until cooked through. 

*Combine remaining hummus, cilantro, lime juice and water in dish to form a sauce. 

*After chicken is cooked drizzle with the sauce. 

I served this chicken with carrots and rice, but you could do whatever you prefer. Let me just say that my boys LOVED this chicken, and even Brady who is 17 months old ate an entire piece by himself! I love the fact that you can switch up the flavor of Hummus to your liking. The roasted garlice one was divine! 

-Recipe credit to Publix Apron Simple Meals

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This weekend, I tried out a new recipe for my friends and family and they loved it! Pumpkin Cream Cheese Monkey Bread is definitely a yummy treat for these crisp Fall days. Serve with your favorite cup of coffee or tea and you are all set. This would also be a great item to have baking in the oven on Christmas morning!

Pumpkin Cream Cheese Monkey Bread

INGREDIENTS:

1 cup packed brown sugar

1/2 cup granulated sugar

3 oz. cream cheese

1/3 can of pumpin (not pumpkin pie filling)

4 cans 7.5 oz. biscuits (I used 2 cans of Pillsbury Grands as that is what I had on hand)

1/2 cup butter

2 tbsps. Pumpkin Pie Spice (I used cinnamon since I did not have the Pumkin Pie Spice and it was fine)

INSTRUCTIONS:

Preheat oven to 350 degrees. Spray a fluted 6 inch cake pan with no-stick spray. (I actually used a square 8×8 dish and it turned out just fine)

In a large Food Storage bag, mix together the Granulated sugar and Pumpkin Pie Spice.

Cut up the biscuits into quarters and place into the sugar pumpkin pie spice mixture. Do this gradually and don’t add all the pieces at one time as they may clump together. If you need more sugar mixture, just make another batch. 

In a saucepan, heat the butter, brown sugar, cream cheese and canned pumpkin until melted evenly. Whip together with a whire whisk to ensure that all the cream cheese gets incorporated. 

Pour the mixture over the biscuit pieces. You may want to place your baking dish on a cookie sheet as this does “expand” while it cooks in the oven.

Bake for 30-35 minutes until nice and golden brown and set.

Enjoy! You won’t be able to eat just one piece!

(recipe adapted from Pillsbury)

Anyone who knows my little Drew will tell you that he loves his momma’s Chicken Pot Pie. I thought that it would be fun to surprise him last night with these homemade Mini Chicken Pot Pies for dinner. He gobbled them up and I am sure that your kiddos will enjoy them as well. They are super easy to make and perfect for little hands!

INGREDIENTS

1 lb. boneless skinless Chicken Breasts (I used one package of Perdue Shortcuts Chicken)

1 medium onion

1/2 cup chicken stock

1 Cup Frozen or Fresh Veggies (I used what I had on hand. I blanched some carrots and used canned Green Beans)

Salt/Pepper to taste

1 Cup Shredded Cheddar Cheese

1 tbsp. vegetable oil

1/2 cup Bisquick

1/2 cup milk

2 eggs

DIRECTIONS:

• Preheat oven to 375 degrees. Spray a 12 cup muffin tin with non-stick spray.
• Place the vegetable oil in a non-stick skillet and sautee the onion. Add the chicken breast and chicken stock and heat until simmering.
• Add the veggies and seasonings.
• Heat until hot then let sit for a few minutes.
• Add the cheese. 
• Mix together the Bisquick, Milk and Eggs in a medium bowl.
• Place one tbsp. of the baking mixture in each muffin tin. Then, place about 1/4 cup of the chicken mixture on top of that. Once all of the chicken mixture is in the tins take the remaining baking mixture and place on top of each “muffin” 
• Place in the oven to bake for around 25-30 minutes. Take out of the oven to let cool for several minutes before serving. 

 *this recipe is adapted from Betty Crocker

Eat & Enjoy!

I don’t know about you all, but I just love a yummy bowl of salsa and tortilla chips to snack on! If you are searching for a salsa recipe that varies from your normal salsa, check this out! I make this quite often and you can even serve it over chicken or fish. Yummy and so fresh! 

Mango Salsa Recipe

3 Mangos (don’t use overripe ones it will be too mushy)

1 cucumber

Bunch of cilantro (use as much as you like-I personally LOVE Cilantro so I use quite a bit)

Red Onion or regular onion (I only had a regular onion this time, but the red is much better and gives it more color)

2 limes

Directions:

Chop all the veggies up into the same uniform size. Once you have the veggies chopped up, squeeze the juice of the limes over them. Refrigerate and serve with chips or over your favorite meat. You will want to eat the entire bowl, I promise!

I don’t know about you guys, but we love Chinese Food! Takeout can be on the expensive side, so why not prepare it at home for a fraction of the price?

I have been making this Fried Rice recipe for several years now and it is always a hit! It is also super easy peas and my husband and son Drew just love it!

FRIED RICE INGREDIENTS

3-4 green onions chopped

2-3 large eggs

1 teaspoon salt

pepper to taste

4 Tbsp. of oil

4 cups cold cooked rice set aside

Soy Sauce as needed

You can also add in peas/carrots if you prefer

PREPARATION

Beat eggs lightly with salt and pepper set aside. 

Heat a wok or pan and place 2 tbsp. of the oil inside. Add your eggs and stir fry just until they are lightly scrambled. Take out and set aside. 

Place the cooked rice that you have set aside into the wok with the remaining oil. Mix just until rice is broken apart, then add soy sauce. You will need to be careful here. Add enough until the rice is flavored but be careful not to add too much as it can get too salty tasting. 

Add back the scrambled eggs that you have set aside. Add in the chopped green onions and mix thouroughly. 

Serve hot and Enjoy!