Layered Eclair Dessert

1 small pkg vanilla instant pudding mix
1 (8oz) container of cool whip
(you can use 1/2 of the container if you choose)
1 1/2 cup cold milk
1 box of honey graham crackers (honey maid)
1/2 tub of chocolate frosting*

Mix together pudding, milk and cool whip.
In a deep 8x8 dish place a even layer of graham crackers, you will have to break them up to get it to fit. Place about half of the pudding mixture onto the crackers and spread evenly.
Put another layer of graham crackers ontop of the pudding. 
Place the remaining pudding onto of the crackers and spread evenly.
Then place another layer of graham crackers on top. 
Place dish in frig while you ready the frosting and allow the pudding to start setting up. 

*Frosting, you can take 1/2 a tub of chocolate frosting, place it in the microwave to soften and spread ontop of the dessert.  I however make homemade chocolate frosting for mine. 

My recipe for homemade chocolate frosting:
1 stick of butter (1/2c)
2/3 c Cocoa
3 c Powdered Sugar
1/3 c Milk
1 tsp vanilla  

Melt butter, stir in cocoa.  Add powdered sugar and milk, alternating, beating on medium speed until mixed to spreading consistency.  Sometimes I use all the milk, sometimes I have to add a little more, depending on how thick I want my frosting. Stir in vanilla at the end. 

This makes a batch of frosting to cover a 9x13 cake, so for the eclair dessert you will need to use about half of this, I have at times used it all.  Just depends on how much chocolate you want. 

**This dessert is great if you add in a brick of softened cream cheese to the pudding mixture! Yummy!

WINNER!!!

Congratulations to Deedra R. of Booneville, Arkansas! Your cake recipe below was drawn as the winner of our $50 Gift Certificate Recipe Contest. Your prize will go in the mail today...enjoy it!

We're excited to share Deedra's winning recipe with you today...it sounds heavenly, doesn't it?

Juicy Orange Juice Cake
This is a super moist cake! Whenever I make this cake and take it somewhere it is always eaten up...and asked for again and again.

18 1/2-oz. pkg. yellow cake mix
1/2 c. vegetable oil
3.4-oz. pkg. instant vanilla pudding
4 eggs
1 c. orange juice
1/2 c. pecans (optional)

In a large bowl, combine the cake mix, vegetable oil, instant vanilla pudding, eggs and orange juice; mix until smooth. Spread pecans in bottom of a lightly greased Bundt pan; pour cake mix batter over pecans. Bake 50 to 60 minutes at 350 degrees; or until a toothpick inserted in cake comes out clean.  While cake is still hot, poke holes in bottom and pour about half of the glaze over cake. Let cool completely. Invert cake on a serving dish; top with remaining glaze. Serves 12.

Glaze:

1 c. sugar
3/4 c. butter
1/2 c. orange juice

Combine in a small saucepan; bring to a boil. Boil for 2 minutes; pour over cake.

Thanks to everyone who shared a recipe with us this time around...ALL of your recipes will be considered for our next batch of cookbooks so you may be a winner yet!

Crack of the Bat

Baseball season is here.

I love it.

I live it.

I get all excited when January rolls

around and practice starts.

I can't wait for the games. 

It starts out warm, then the sun sets

and it's time to freeze. 

There's the late nights

up washing uniforms,

repacking bags. 

Just to do it all over again.

Go Team!  

The Appetite of a Teenager

I know that most families house a teenager or two

at some point in time. 

Mine currently is only inhabited by one.

A boy.

A skinny boy.

Who most days can be a picky eater.

Who for years didn't eat much at all.

Who at times had to be prompted

to eat all three meals a day.

Who when little could live off of spaghettio's alone.

NOW I'm lucky if I get away with three meals per day. At least five would be considered the average number of meals for my teenager. No, I'm by far not complaining, in fact it is just the opposite because I am thankful for his appetite. I however am more amazed at the amount of food he can put away. And then turn around a hour later and utter "I'm hungry". I happen to snap a quick photo of a plate of food one night, it's just the middle of the plate.

Imagine it bigger, fuller, then later.....empty.

I may need to grow a garden....get a second job to support this food intake of his...buy a cow....LOL

Mountain Dew Cake

CAKE:

1 box Lemon Cake Mix

1 box Lemon Instant Pudding

1/3 Cup Oil

4 Eggs

1 can Mt. Dew (12oz) (reserve 3 1/2 tbsp for the glaze)

GLAZE:

2 cups Powdered Sugar

3 1/2 Tbsp Mt Dew

1/2 tsp Vanilla

Preheat oven to 325 degrees

Grease a Bundt pan.  Makes well in a 8x10 pan also. I love using Baker's Joy for my cake pans.

Mix all cake ingredients together until smooth, pour into baking dish.

Bake for 40-50 minutes or until golden brown.

When cake is somewhat cool, mix all glaze ingredients together.

Poke some holes into the cake and drizzle glaze over cake.

Orange Juice Cake

Yellow cake mix
1/2 cup oil
small instant vanilla pudding
4 eggs
1 cup orange juice

(can use sunny delight)

(I like to use juice with lots of pulp to make this cake)
1-2 cups pecans

(I chop mine up, then decorate the edge of the plate with whole pecans)

Glaze
1 cup sugar
3/4 cups butter
1/2 cup orange juice
Boil for 2 min.

Preheat oven to 350

Spray bottom of bundt cake pan.

Put pecans in bottom and pour cake batter over pecans.

Bake 50-60 min.
While cake is still hot poke holes in cake and pour glaze into cake. The glaze will be more syrupy than a actual glaze.

Let cool completely.

Turn cake over and serve.

Sprinkle with powdered sugar.

I accidentally forgot to put my pecans in first, so I had to put them in last...now I do it all the time that way so the top of the cake is nice and smooth.