Peanut Butter Eclair Cake

Hello all!  It is Secret Recipe Club time once again.  Its been so fun poking around my assigned blog this month!  Melissa's Cuisine is a fantastic site!  Even though I'm almost old enough to be Melissa's mother, we are kindred spirits food-wise.  We seem to have very similar tastes and I found so many yummy recipes that it was really hard to choose what to post today.  In fact, I prepared an entire meal from her blog one night then let my kiddos decide what I posted.  I tried the Roasted Pork Loin, which was delish, the Cucumber Tomato Salad, also yummy, Garlic Mashed Potatoes and the Peanut Butter Eclair Cake.  All the recipes were really good, and it really shouldn't have surprised me that my kiddos picked the dessert as their favorite.

This was a really great twist on regular eclair cake.  The addition of peanut butter was genius and made it so much more memorable than plain old pudding ever could. It was a flavor you just didn't expect when you bit into it.  I also love that it didn't heat up my kitchen.  We are still in the grips of summer so this dessert was the perfect treat on a warm evening.


Peanut Butter Eclair Cake
Serves about 12

1 box  graham crackers
2 (3-1/4 ounce) boxes vanilla instant pudding
1 cup peanut butter
3-1/2 cups milk
1 (8-ounce) container Cool Whip, thawed
1 (12 oz.) bag semi-sweet chocolate chips
1/2 cup heavy whipping cream

Line the bottom of a 9x13" pan with whole graham crackers.   In bowl of your stand mixer, mix pudding, milk and peanut butter. Beat at medium speed for 2 minutes.  Fold in whipped topping.

Pour half the pudding mixture over the graham crackers.  Place another layer of whole graham crackers on top of pudding layer.  Pour over remaining half of pudding mixture and cover with another layer of graham crackers.

In the microwave or in a pan over medium low heat, melt the chocolate chips and cream together.  Whisk until smooth and silky then pour over the top of the graham crackers.

Refrigerate for at least 12 hours before serving (We couldn't wait that long to taste it, 6 hours is good too). 

Enjoy!

Garlic Bread Tomatoes

 Well hello everyone!  I've been on hiatus lately, which is code for I've been really busy and haven't managed my time well enough to get everything done.  No, actually, I've been enjoying the summer with my 7 fantastic children.  They are growing up so fast, and I didn't want to miss the last summer we would ever all be home.  You see, my oldest son, Colton is spending the next 2 years as a missionary for the Church of Jesus Christ of Latter-day Saints  in the great state of Montana.  So far, he has thoroughly enjoyed his time there and has met so many wonderful people!  Amazing, down to earth, good people.  I'll tell you more about that later, but right now, these lovely tomatoes are the order of the day.

In my area, the tomato plants are just loaded with what is, without a doubt, the main reason we have summer.  The only reason to endure the 105° temperatures is to go to the water park and eat tomatoes.  I have so many tomatoes I've been searching for new ways to use them.  I've already made several batches of my favorite home canned salsa, eaten more tomatoes and cottage cheese than should be allowed by law and shared them with everyone I know and I still have them coming out my ears!  I've tried to incorporate them into every dish I make.  Then I found these.

Let me tell you about this dish.  It is so delicious and wonderful and different that it will knock your proverbial socks off.  It really is a great side dish.  Just a touch of garlic and a hint of fresh basil topped with a crispy crumb coating.  It's a party in your mouth.  It is also low fat and really quite healthy.  And as I sit here writing this I'm contemplating how I could make these on the grill to add a smokey outdoor flavor to them.  Hmmmm....  I think I know what I'm trying for lunch today. 

So grab a tomato out of the overflowing bowl you have sitting on your counter (come on, you know you have one of those this time of year too) and give these a try, you'll love them.


Garlic Bread Tomatoes 
Serves about 4
 
1 large tomato, cut into fourths horizontally (Be sure to use a nice meaty tomato, or you could end up with a watery side dish)
1/3 cup freshly grated Parmesan cheese
1/4 cup Panko bread crumbs
2 cloves of garlic, minced
Chopped basil leaves (fresh is best, but dried will do in a pinch)
pinch or two of coarse salt
pinch of freshly ground pepper
1-2 teaspoons extra-virgin olive oil

Preheat oven to 425° F.  Mix the bread crumbs, Parmesan and chopped basil leaves together.

Place the tomatoes on a baking sheet lined with parchment paper. Top with garlic and sprinkle lightly with salt and pepper.  Don't over do it on the garlic.  A little goes a long way in this dish.  We are going for light garlic flavor, not vampire repellent.  

Then  carefully add spoonfuls of the Parmesan/bread crumbs mixture to the top of each tomato slice. Drizzle with oil and bake until the tomatoes are tender, about 10 minutes.  Serve immediately.

Adapted from:  Savoring the Thyme

Quick Chili

Things have been so busy lately that I've really been relying on my favorite throw together recipes.  My kiddos are running on the track team at their high school this year, so I'm having to run into town everyday to pick them up, right at dinner time.  It makes it hard to put anything that even resembles a meal on the table.  And I have to admit, we've had more YOYO (You're On Your Own) nights than I'm comfortable with.  My younger kiddos have even started telling me that if they have to have grilled cheese sandwiches one more time they are going to barf them up in front of me.  Yum.  So I finally pulled myself together and started to plan ahead a little better than I have been.  Usually I'm pretty on top of things, but lately....

I love this chili because if I'm short on time I can have it on the table in 30 minutes and if I plan ahead and make it early in the day I can dump it in the slow cooker on low and it is ready and delicious when we finally have time to eat.

This is also a family favorite.  I know I've mentioned my oldest son, Colton's love of food.  The kid is 6 foot 4 inches and has 2 hollow legs that also seem to be bottomless pits.  All he has to do is smell this cooking and I'm greeted with groans of delight.  I always try to make extra because it tastes fantastic as leftovers.

Quick Chili
Serves 8

1 (12 oz.) can kidney beans

1 (12 oz.) can pinto beans

1 (12 oz.) can black beans

2 (14 oz) cans diced tomatoes

1 (15 oz) can tomato sauce

1 lb. hamburger

1/4 cup diced onion

garlic salt to taste

1 (12 oz.) can green beans, undrained
1 (12 oz.) can whole kernel corn, undrained

1 pkg. chili seasoning mix

1 cup diced beef stick or kielbasa

1/4 cup ketchup

Drain and rinse the beans. In a large pot, brown the ground beef, onions and garlic salt. Drain any grease. Mix the remaining ingredients in with the ground beef and simmer for 20-30 minutes if you have time or just heat through and serve.   At this point, you can transfer it to a slow cooker and leave it on low until you're ready to eat.

Source:  Tammy H.

Sticky Asian Chicken

 

My goodness!  Time sure flies sometimes.  It seems like I look at the calendar and it's the middle of March and the next time I dare to take a peek, April is almost gone.  I think it has something to do with being a mom of seven children.  My life is consumed with getting everyone where they need to be, helping with homework and keeping my home and garden intact.  It's a lot of work, but as I watch these little people grow up to be amazing, mature almost adults I can't help but be grateful for the ride, bumpy though its been.

My oldest son, Colton, is currently obsessed with Asian food and I've pretty much used up my arsenal of Asian recipes to please him.  Since he'll soon be gone for 2 years and I'll only be able to talk to him on Christmas and Mother's Day, I've been indulging his every culinary need.  As a result, I've found some fantastic recipes.

This chicken has been one of my favorites so far.  It is pretty spicy, and next time I'll tone it down for my little ones, but for adults, it's perfect.  It made a great meal with rice, steamed veggies and Asian Slaw.

Sticky Asian Chicken
Serves 6

For the chicken:

2-½ pounds Chicken, cut into chunks
2 cups All-purpose Flour
2 teaspoons Kosher Salt
Vegetable oil for frying

For the sauce:

3 Tablespoons Rice Wine Vinegar
2 Tablespoons Red Wine Vinegar
2 Tablespoons Hoisin Sauce
2 Tablespoons Honey
2 cloves Garlic, Minced
2 Tablespoons Minced Ginger
1 Tablespoon Brown Sugar
2 teaspoons Soy Sauce
2 teaspoons Sriracha (add More If You Want Them Really Spicy, or less for a milder dish)
1 teaspoon Cornstarch
2 Tablespoons Butter
Optional Garnishes: Sesame Seeds And Finely Cut Green Onions


Add the flour and salt into a large shallow dish and set aside.

Heat a large skillet with an inch or two of vegetable and heat up to 375 F.

While you are waiting for the oil to come to temperature, add the chicken to the flour and salt mixture and toss to coat the chicken lightly in the flour. You will probably have to do this in two batches (same with the frying.)
When the oil is at the appropriate temperature gently add the chicken to the oil.
While the chicken is frying (stir and flip them occasionally over about 12 minutes) begin preparing the sauce.

For the sauce, combine the vinegars, hoisin and the honey in a small bowl. Add the minced garlic and ginger. Add the brown sugar, soy sauce and sriracha and combine well. Whisk in the cornstarch.
Melt 2 tablespoons of butter in a saucepan over medium heat, and then whisk in the sauce mixture. Cook over medium heat for about 1 minute while the cornstarch thickens.
Remove the golden chicken from the frying oil at about the 12 minute mark and transfer them to a large bowl.
Add half of the sauce (if you have split them into two batches for frying purposes) and toss the chicken to coat it.
Repeat with the rest of the chicken and sauce.
Serve hot with sesame seeds and finely cut green onions to garnish.


Source:  Tasty Kitchen

Cinnamon Rice Crispy Treats

Rice Crispy Treats are one of my favorite snacks to make.  Not only because I can have them done in less than 10 minutes, but also because there are 1001 variations you can use.  I love to add peanut butter or frost them with something made of chocolate.  But this variation easily makes it into my Top 5 Rice Crispy Treats of all time list.  My kiddos loved it too and ate the entire batch in less than 5 minutes.  I had to hurry and put some away so I could take a picture.  Your kiddos will love you (even more than they already do) if them come home from school to these little beauties!

Cinnamon Rice Crispy Treats
Make about 24 treats

1/4 cup butter or margarine
3/4 tsp. cinnamon
1 (10 oz.) package mini marshmallows
6 cups Rice Crispy cereal
3/4 cup toffee chips
1 cup chocolate chips
1 Tbs. vegetable shortening

In a large pan, melt the butter over medium heat.  Add the cinnamon and cook and stir until fragrant.  Stir in the marshmallows and allow to melt.

Stir in the cereal and toffee chips and mix well.  Press into a 9 x 13 pan that has been sprayed with cooking spray.

In the microwave, melt the chocolate chips and shortening 30 seconds at a time until smooth.  Drizzle over the Rice Crispy Treats.  Allow the chocolate to set before serving.

Source:  A Mommy's original recipe

Secret Recipe Club: Honey Dijon Chicken Tenders

It's time for another installment of the Secret Recipe Club!  I was assigned a totally fabulous blog--Sweetly Serendipity--written by the amazing Taryn.  She lives in Boston, which is probably my favorite city so far, so I'm really jealous, and she loves food.  That love of food shows in every picture and every recipe.  I had a long list of delicious things to try until my oven and slow cooker bit the dust.  Completely.  On the same day.  For 3 weeks I've cooked in an electric frying pan, a dutch oven, a toaster oven or on a single portable burner. And I cook for 9 people, at least.  Sigh.

Needless to say, the Fresh Peaches and Cream Cookies, Raspberry Crumble Cheesecake bars, and the  Strawberry Banana Oatmeal Squares (just to name a few of the endless yummy baked goods) will have to wait until I can get a new oven.  Oh the joys of being on a budget!  :)  So I hope Taryn will accept my apologies for not being able to truly do her blog justice.  But I am her newest follower, so there's no excuse for me not to try her desserts soon.

For this month, I chose to make Honey Dijon Chicken Tenders.  It was something I could make in my dutch oven (outside over charcoal briquettes) and I knew my family would love it.  All I have to do is say "Chicken Fingers"  and my kiddos are doing the happy dance.  And I have to say, these are some of the best I've made.  We tried them with several different dipping sauces, but BBQ sauce and ranch dressing were the hands down favorites.  No surprise there!

Honey Dijon Chicken Tenders
Serves 4

1 cup panko breadcrumbs
3/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp paprika
pinch cayenne pepper
3 Tbs butter, melted
heaping 1/4 cup Dijon mustard
1 Tbs honey
1 1/2 lbs boneless, skinless chicken breasts, cut into vertical strips

Preheat the oven to 400 degrees.  Lay a baking rack over a baking sheet and spray with nonstick cooking spray.

In a pie plate, combine the panko, salt, pepper, garlic powder, paprika, and cayenne.  In another pie plate, or a wide, shallow bowl, whisk together the butter, mustard, and honey.

Working one chicken strip at a time, dip the chicken first into the mustard mixture, then the panko.  Turn and pat the breadcrumbs on all sides to be sure each piece of chicken is fully coated.

Carefully arrange the chicken tenders on the baking sheet, and cook 25-30 minutes, or until they are golden-brown and the chicken is cooked through.  Serve with your preferred dipping sauce (honey mustard, ketchup, BBQ sauce, ranch..).

Pesto Chicken

Seriously, this may be one of the easiest recipes I've ever made, and one of the tastiest!  But the fact that I love pesto couldn't have anything to do with it.  I put pesto on everything from grilled cheese sandwiches to pasta, so to my family pesto chicken was the next logical step.  The gooey cheese is also a major bonus.

This is the kind of meal I make when I get home late and have no idea what to cook.  It helps me feel more with it than I really am.  No one needs to know that I was, in fact, completely clueless as to what to make for dinner.  All they need to know is that dinner was delish!  By the way, this, this and this are some of my favorite busy night meals.  You can thank me later, like after you get home from your third night in a row of running to and from soccer games (baseball, dance class, music lesson, insert activity here) and now have something to make for dinner.

Baked Pesto Chicken
Serves 4

4 boneless, skinless chicken breasts
1/2 cup basil pesto
1 cup shredded mozzarella cheese

Heat oven to 375°.  Trim the chicken and cut into strips.  I cut mine lengthwise into about 3 strips.  Season with salt and pepper.

Spread half of the pesto into the bottom of a greased 9 x 13 baking pan.  Lay the chicken pieces over the pesto.  Spread the remaining pesto over the top of the chicken.  Cover and bake for 25-30 minutes.

Remove the cover and sprinkle with mozzarella cheese.  Bake 5 more minutes or until the cheese is melted, then turn on the broiler and cook about 5 minutes more or until the cheese begins to brown.  Serve hot over rice.

Source:  Kalyn's Kitchen

Secret Recipe Club: Baked Bananas and Chocolate

 It's Secret Recipe Club time again!  One of my favorite days in the month!  It's when I get to snoop around an amazing blog and cook up one of their creations.  This month, I was assigned We Heart Vegan.
I have to admit, I was a little intimidated by Brittney and Julie's blog.  Being the exact opposite of vegan (I'm as carnivorous as a T-rex) I wasn't sure what to expect.  But I was pleasantly surprised!  I'd always wondered what kinds of foods vegans ate and if they could even eat anything "normal".  I was completely blown away at the variety of recipes on the blog.  Who knew you could make that many dishes without using any animal products.

I do have to say one thing about this blog.  These girls are dedicated.  I've never even considered how difficult living a vegan lifestyle can be.  But after reading this blog, I have new found respect for the time, research and dedication it takes.  We aren't just talking about cutting out meat.  That would be relatively easy, but animal products are in everything.  It takes a lot of work to learn to live and cook without them.

I chose to share two recipes.  The Baked Bananas with Chocolate I made because I've been on a bit of a banana kick lately.  I must be low on potassium or it could be that this recipe pared bananas with melted chocolate and chopped nuts.  I also added some strawberries in for good measure.  It was fabulous! 

The second recipe I made was a Pita stuffed with summer veggies, quinoa and guacamole. My hubby has diverticulitis thanks to the intestinal problems he brought home after two years in the Philippines so we always eat a high fiber diet.  He had a flare up and we spent a night in the ER last week, so we are taking the high fiber diet very seriously right now.  Not only did this fit that bill, but it tasted great!  It was so good that I made a second batch to save for lunch the next day.

**I did substitute what I had available for the vegan items.  For the  original recipes click on the links above.**

Baked Bananas and Chocolate 
 Serves 4 

3 bananas
1-2 Tbsp. flour
3 Tbsp. chocolate chips
 2 Tbsp. milk
1/2 tsp. vanilla
2 Tbsp. peanuts, processed in the food processor briefly, or chopped finely
1 Tbsp. shredded, unsweetened coconut, for garnish
1/4 cup chopped fresh strawberries

Preheat the oven to 350 F. Peel the bananas and slice off the tips; cut in half the long way, then slice each half in half to make 4 long slices.

Pour the flour onto a plate and dredge the banana pieces in it. Line a baking sheet with parchment and place the dredged banana on. Bake in the oven for 8 minutes, flip, then bake another 6 minutes.

Meanwhile, prepare the chocolate sauce. In a double boiler or in the microwave, combine the chocolate, vanilla, milk, and peanut pieces. Stir to combine.

When the bananas are done, carefully move them to a serving plate then drizzle with the chocolate sauce, garnish with the coconut flakes and strawberries and serve.

 Summer Vegetable Saute
 Serves about 4


2 medium zucchini, diced
2 tsp kosher salt
1 Tbsp olive oil
1 red or yellow onion, chopped
2 cloves garlic, minced
4 ears corn, kernels sliced off (I used frozen corn)
1 large tomato
1 Tbsp fresh basil, minced
1⁄2 to 1 cup drained and rinsed black beans, depending on how much you want.
1/4 to 1/2 cup cooked quinoa (depending on how much you want)
1 avocado, diced

To help drain the water from the zucchini, place in a colander and set over a bowl. Sprinkle with salt; toss and let stand 20 minutes.

Transfer zucchini to a kitchen towel and pat dry before cooking.

In a large skillet, heat oil over medium-high heat. Add onion and garlic and sauté 3 to 5 minutes until soft.

Add zucchini and corn. Saute 6 to 7 minutes until vegetables are almost tender.

Add diced tomato; sauté 2 to 3 minutes until softened and zucchini is tender.

Add basil and saute for 1 minute.

Add black beans and quinoa and allow everything to get heated.

Remove from heat, add the avocado and stuff inside a pita or roll up in a whole wheat tortilla.  This can be enjoyed hot, or put in the fridge and enjoyed cold later.

Thai Chicken Salad

 I just love delicious a recipe that I can put together in a hurry.  Time just always seems to be at a premium.  There is never enough time to get to everything.  So much for the lazy days of summer!  I'm busier than ever since school got out.  I've got 3 girls on 3 different soft ball teams with games and practices 4 days a week, a daughter in tennis camp, a son with a new landscaping job and another son I can't seem to get out of bed or off the couch (there's always one!).  I also have to try to keep my 4 year old busy.  Then add in weekly trips to the local water park or pool, keeping the garden weeded, helping grandma move and play dates.  We're  lucky we eat lately.

Enter this recipe.  It comes together in no time and everyone in my family loved it.  Even Boey, my 4 year old.  There aren't any specialty ingredients unless you count the soba noodles (which I didn't use anyway), just pantry staples.  The dressing was my favorite part.  I couldn't get enough of it.  And the leftovers tasted great on a roll for lunch the next day.  I tried to pretend that I didn't have 4 of them the next afternoon.  I really have no idea who could have eaten all the leftovers.  But there's no way it was me.  (wink, wink)  This dish is just simply delicious!

Thai Chicken Salad
Serves 4-6 

1 package (8 Oz. Package) Thin Soba Noodles (I used spaghetti noodles)  
2 cups Chicken, Shredded  
1 cup Carrot, julienned  or shredded
1 cup Broccoli Slaw Mix  (available in the produce department usually by the bagged salads)
1 Green Onion (chopped)  
1/4 cups Salted Peanuts, Chopped Roughly  
1/2 cups Fresh Parsley or cilantro, Chopped
   
FOR THE DRESSING:  

2-½ Tablespoons Creamy Peanut Butter  
2 Tablespoons Rice Vinegar  
1 Tablespoon Vegetable Oil  
1 Tablespoon Honey  
4 Tablespoons Soy Sauce  
1/8 teaspoons Red Pepper Flakes  
1 clove Garlic, Minced  
1/2 Lime, Juiced  
 
Cook the noodles according to the directions. Once they are done, drain, rinse under cool water and set aside.

Cut or shred the chicken into bite-sized pieces and place into a bowl. Add in the carrots, broccoli slaw mix, and green onion.

Mix up the dressing by whisking together all the ingredients. Adjust to your taste; if you want it hotter, add more red pepper flakes, or more lime, etc.

Pour the dressing over the salad and gently toss. Garnish with the chopped peanuts and parsley.

Put a pile of noodles on a plate then heap some salad on top!


Source:  Tasty Kitchen

Marinated Cucumbers

Have you ever had one of those times in life where your family lives off frozen pizza and grilled cheese sandwiches for weeks at a time?  I know I can't be the only one.  I'm just grateful that frozen burritos never killed anyone, at least in the long run.

You see, my mother in law finally bought a house, so we've been helping her move.  There's something I never want to do.  Moving is such a nightmare.  Thank goodness the worst is over and we've been able to get back to a partly normal life.  We also made it through with no hernias, which is nothing short of a miracle considering how much her furniture weighs.

With summer finally making an appearance, we've really been craving fresh food.  It's to early to have produce from my garden (which I've managed to put in the past few weeks) so thank goodness for the produce section at the grocery store.  We can eat fresh year round.

These delicious little marinated cukes make a great side dish or a refreshing snack.  I love them so much I've started keeping them in a container in the fridge.  Even my kiddos have been snacking on them.  They are tangy and sweet at the same time and the dill adds just a hint of pickle flavor.  They are delish!

Marinated Cucumbers
Serves about 6

4 medium cucumbers
1/3 cup sugar
1/2 cup apple cider vinegar
1 tsp. salt
dash of pepper
1 tsp. dill weed

Mix everything except the cucumbers in a gallon size zip top bag.  Add the cukes and marinate in the refrigerator for at least 1 hour.  Remove from the bag with a slotted spoon and serve.

Secret Recipe Club: Caramel Apple Marshmallow Dip

Good morning all!  It's my favorite time again.  Yep!  Secret Recipe Club time!  It's almost like waiting for Christmas every month!  I always look forward to trying a recipe or ten from my assigned blog, seeing who had my blog and drooling over all the delicious food from everyone in the group.

This month, I was assigned Steak N Potatoes Kinda Gurl.  And just let me say, awesome blog!  There is a great variety of recipes and restaurant reviews.  But my favorite thing about Desi's blog is that there isn't anything too gourmet for my family!  Some fancy stuff, sure, but it's all the kind of food I'd make with ingredients that I always have in my cupboards.  Love it!

Now for the recipe!  I chose to make Caramel Apple Marshmallow Dip.  See, I was invited to a get together at a friend's house and I offered to bring something to help out.  She is on a diet (swim suit season is right around the corner) so she requested something "semi-healthy".  I can't tell you how glad I am the she added the "semi" in there.  Because I can't think of one healthy appetizer/dip recipe.  But since it only needed to be "semi" healthy, I  figured a dip filled with cream cheese, marshmallow cream, caramel and toffee bits would qualify since you dipped apples in it.  (Are you lovin' my logic?)  Needless to say, my friend had to start her diet over again because, lets face it, I took a dip with cream cheese, marshmallow cream, caramel and toffee bits in it.  And regardless how many apples you dip in it, there's nothing healthy about this stuff!  But there is something very sinful about it!

Don't let apples have all the fun with this dip though.  Because the strawberries will be very angry if you leave them out.  Thanks goodness I thought to include them, because they were delicious!  But lets be honest here, I'd dip celery in this stuff.  It's luscious!

Caramel Apple Marshmallow Dip
 Serves about 20


8-oz block of cream cheese, softened 

1 cup marshmallow cream 

1/3 cup caramel topping plus more for drizzling 

1 tbsp dark brown sugar 

1/2 tsp vanilla extract 

1/2 cup heath toffee bits (or however much you want to cover the dip)

2 granny smith apples, sliced 

2 honey crisp apples, sliced

Blend cream cheese and marshmallow cream in a medium mixing bowl until creamy. Add 1/3 cup caramel, dark brown sugar, and vanilla and blend until smooth. Transfer to a decorative bowl, or the center of a platter. Drizzle more caramel topping on top and sprinkle generously with toffee bits. If using bowl, place it in the center of a platter and surround with the sliced apples.

Frozen Strawberry Delight

I let this one sit out on the counter for a few minutes to soften just a bit.  It was warmer than I thought and it started to melt!  Still yummy though!

 Is there anything better than fresh strawberry ice cream?  I'm here to tell you that yes, yes there is someting better than strawberry ice cream, and it's this dessert.  It is so creamy and sweet with just a hint of tartness from the berries.  It is really light and refreshing.  

This is such an easy dessert to make.  I had a double batch put together and in the freezer in about 10 minutes.  I can't wait to eat this on a hot July day.  My little kiddos went nuts over this.  My 4 year old, Boey, was stealing it off other peoples plates when they weren't looking.  She thinks she's just hilarious!  This is going to be a summertime staple around here!

Frozen Strawberry Delight
Serves about 12 

4 cups Fresh Strawberries, Divided  
2 medium bananas, sliced
1 can (14 Oz. Size) Sweetened Condensed Milk  
¼ cups Fresh Lemon Juice  
1 tub (8 Oz. Size) Cool Whip Whipped Topping, Thawed, Divided  
12 whole Oreo Cookies Finely Chopped Or Crushed

Line an 9 x 5-inch loaf pan with foil and set aside. (Or you can use an 8×8 or 9×9 pan.)
Mash or thinly slice half of the fresh strawberries. Combine the strawberries, bananas, sweetened condensed milk, lemon juice and 2 cups of Cool Whip in a large bowl. Stir the mixture well and pour into the prepared loaf pan.
Top the strawberry mixture with the crushed cookies and press into the strawberry mixture. Cover the loaf pan with foil and freeze for 6 hours or overnight.
To serve, remove from the loaf pan, discard the foil and place the dessert, cookie crust side down, on a platter.
Top the dessert with the remaining whipped topping and sliced strawberries. Slice the loaf into 12 servings and enjoy! (Or, if using the 8×8 or 9×9 pan, cut into either 9 squares or 16 squares.)

Fruit Salad with Honey Lime Dressing

How's that for a gorgeous colorful fruit salad?  If you want something fresh, nutritious and simple for a summer afternoon, well this is it.  I have to say, this is one of my favorite fruit salads.  It is simplicity at its finest!  This salad is glazed with honey and lime juice that makes the flavor of the fruit really shine through.

You can really use any combination of fruit you want to.  Blueberries or fresh sliced peaches instead of cantaloupe would be really good.  Use whatever is in season for the freshest taste and most nutrition.  I had the leftovers for breakfast the next morning with some vanilla yogurt and granola.  My mouth is watering just thinking about it.  YUM!

Now that  I shared all the salad recipes, I'll give you a little teaser of what's to come. Think Strawberry Honey Butter, canned Spiced Strawberry Butter and Strawberry Syrup.  There will also be some desserts in there as well.  I think Strawberry Palooza may end up stretching longer than a week!  I hope you enjoy it!!

Fruit Salad with Honey-Lime Dressing
Makes enough for a crowd

1 pt. container strawberries
1 medium cantaloupe, cubed
1  bunch (about 1 1/2 lbs.) seedless green grapes
1/4 cup honey
juice from 2 limes (about 2-3 tablespoons)


Rinse strawberries and grapes.  Gently pat dry the fruit.  Hull strawberries, then cut each in half; if large, cut into quarters.
Cut the cantaloupe into small chunks and remove grapes from stems.  Gently combine  all three in a large bowl or aluminum tray.  Set aside. In a small bowl, whisk together honey and lime juice.  Pour over fruit.  Refrigerate until ready to serve.

Source:  Oh! You Cook!  via Pinterest

Strawberry Cheesecake Salad

Today's strawberry recipe is another delicious salad that could also double as a dessert.  It is light and sweet and creamy.  I served this as a dessert after a bar-b-que one evening and my kids ate every last drop.  I think I'll take it to our Mother's Day potluck this weekend.  

One note about this recipe.  The the bananas and marshmallows should be added right before serving, but the remainder of the salad can be assembled earlier in the day.

Strawberry Cheesecake Salad
Serves about 10

12 oz. whipped topping
1 small package of cheesecake pudding (just the powder, don't add the milk)
3 (6 oz) strawberry yogurts (I used Yoplait)
1 lb fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)

Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated. 

 Source:  Time for Supper

French Bread Chicken Sandwich

This has quickly become one of my favorite sandwiches!  It's easy and unbelievably delicious.  I first tried it about a year ago when my daughter, Brinlee, was baptized.  We had the family over for lunch afterward and I needed something that would be easy, could be mostly prepared ahead of time, and tasted great.  I can't tell you how many times I've made this since that day. When I have a busy week, I almost always put this on the menu.

The best part about it is the chicken.  Slow cooked in chicken broth and Montreal Steak Seasoning, it is fall apart tender but has just a bit of spice.  Anytime I need cooked shredded chicken for a recipe I cook it this way.  It also freezes well.  I just drain the broth and pack it in a freezer bag so it's ready when I need it.

Like so many of the dishes here at Mommy's Menu, this can be customized to fit your tastes.  Don't like avocado?  Leave it off.  Love fresh mushrooms?  Slap some on top.  You can add just about anything you want and it will be delicious.

French Bread Chicken Sandwich
Serves about 8

3-4 chicken breasts
1 cans chicken broth
2 tablespoons Montreal Steak Seasoning
1 Loaf of French Bread
Ranch Dressing
4 slices of bacon
1 Avocado sliced
1 Tomato sliced
1 cup shredded cheese

Combine the chicken, broth and Montreal Steak Seasoning in a slow cooker.  Cook on high for 4 hours or until the chicken is easy to shred.  Shred in the slow cooker to let it soak up the marinade.

Cut French bread loaf in half long way.   Spread Ranch dressing on both sides of the loaf, then add layers of chicken, bacon, tomato, avocado and cheese.
Bake at 375° for 10 minutes to melt the cheese, then broil it for another 2 minutes. Slice and serve.


Source:  Our Family Treat

Strawberry Cheesecake Sandwich Cookies

Pinterest strikes again!  Home of every good idea on the Internet, Pinterest has given me a ton of good recipe and decorating ideas, but so far, these cookies are my favorite.  It's not very often that I find something I'm so excited to make.  I love it even more that I got to make up the recipe myself.  It makes me feel so creative, even thought I'm really not.

These rich and delicious cookies are so simple to make but look so beautiful.  They use mostly prepackaged items, and you could even use a soft and chewy bakery chocolate chip cookies if you wanted. I love how the strawberries balance out the sweetness and richness of the chocolate and cheesecake.  I'm going to make these for my niece's bridal shower this summer.

Strawberry Cheesecake Sandwich Cookies
 Makes about 18 sandwich cookies

1 lb. strawberries, sliced thick

For the cookies:

1 cup shortening
3/4 cup sugar
3/4 cup brown sugar
2 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
2 1/2 cups flour
1 (12 oz.) bag chocolate chips

  Heat oven to 350°.  Cream the shortening and sugars until creamy.  Add the vanilla and eggs, one at a time, and mix well after each addition.  In a separate bowl, whisk the dry ingredients together then add to the shortening mixture and mix well.  Add the chocolate chips and mix again. 

Place the dough on a baking sheet using a cookie scoop to ensure the cookies are all the same size.  Bake for 9-11 minutes.  The cookies will look undercooked.  Remove from the pan immediately and allow to cool completely.

For the cheesecake frosting:


1 small box cheesecake pudding (you can use any flavor you like)
1 cup milk
~1 to 1 1/2 cup whipped topping


Mix the pudding and milk together until partially set.  Fold in the whipped topping.  Use more or less whipped topping depending on the flavor you want.


To Assemble:

Spread a layer of  cheesecake frosting on the bottom of 2 cookies.  Add thick slices of strawberries then sandwich them together.  Store in the refrigerator.  Remove from the refrigerator 15 minutes before serving.

Source:  Cookie recipe from my dear friend Amy S.
Inspired by Pinterest

Baked Chicken Fajitas

I can count on 2 fingers the number of times I've made fajitas.  Including this one, 2 times.  They have always seemed like too much work for some reason.  Or maybe I'm just a little lazy.  :)  At any rate, this recipe is sheer genius!  Start to finish in about 30 minutes makes is the perfect busy weeknight meal.  I must say, my pepper and onion hating kids weren't too thrilled.  They ended up picking out the chicken for their fajitas so it all worked out.  Too bad they don't have a clue what they're missing.

Baked Chicken Fajitas
Serves 8

1 lb. boneless, skinless chicken breasts, cut into strips
1 (15 oz.) can diced tomatoes
1 (4 oz.) can diced green chilies
1 medium onion, sliced
1 bag frozen sliced bell peppers (I used the one with a mix of red, yellow and green)
2 Tbs. olive oil
1 Tbs. chili powder
2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/4-1/2 tsp. cayenne pepper
Warmed flour tortillas

Preheat the oven to 400°.  In a 13 x 9 baking dish mix the chicken, tomatoes, chilies, peppers and onions.  In a small bowl, combine the oil and spices.  Drizzle the mixture over the chicken and toss to coat.  Bake uncovered for 20-25 minutes or until the chicken is cooked through and the vegetables are tender.

Source:  Adapted from a Taste of Home magazine

Cake Batter Cracker Dip

I'm not sure I've mentioned this before, but I'm a cake-batter-a-holic.  Seriously.  I love cake batter.  Its a wonder that there is ever a baked cake in my house because I eat the batter by the spoonful.  Yes, I'm a little ashamed.  Don't think less of me for my addiction.  But the first step to overcoming it is admitting it, right?  So there it is for the whole world to see.

I do have a sneaking suspicion that I'm not the only one.  Cold Stone wouldn't have come up with cake batter ice cream just for me.  Although if they did, it would be AWESOME!  Anyway, I'm always trying to find new ways to enjoy cake batter sans the salmonella risk.  (What fun is it to eat something you love if it won't love you back.)  I found this idea on Pinterest--the birthplace of all great ideas and a colossal time waster (move over Facebook).  The original site didn't really have a recipe, just guidelines, but really, its 3 ingredients.  It can't be that hard.

Let me tell you, this dip is delish!  It tastes exactly like cake batter.  I love that I can tailor it to any occasion.  My daughter, Brinlee, will be having a birthday party in February so I'll make this with a strawberry cake mix.  You can also dip a plethora of crackers and fruit.  Chocolate cake mix with strawberries.  Spice cake with apple slices.  Or you can go with just crackers.  We used animal crackers, Nilla Wafers, and graham crackers.  Whatever you do, it will be yummy!

Cake Batter Cracker Dip
Serves about 20

1 box of cake mix (any flavor)
1 1/2 cups plain or vanilla yogurt (plain yogurt will give it a tangy flavor)
2 cups cool whip
Powdered sugar to taste (I liked the tang the yogurt gave it, but mix in some powdered sugar if you like it sweeter)
Animal crackers, graham crackers, Nilla Wafers or fresh fruit

Combine all the ingredients in a bowl and mix until smooth and creamy.  Refrigerate 1 hour or overnight.  Serve with your favorite crackers. 

**This dip actually stores really well.  I made it on Saturday and here it is, Monday morning and I'm having this for breakfast while I type!  YUM!**

Inspired by:  Lee, Me & the Girls

Chicken Cakes

 

Have you ever tried Chicken Cakes?  Neither had I.  I'd never really even thought about making them.  I'm not a fan of crab cakes, and for some reason I just assumed that they would taste the same.  Dumb, I know.  But I have been smitten by Remoulade lately, so when I saw this, I knew I needed to try it!  Remoulade is a condiment that has a variety of uses. Louisiana Remoulade is my favorite.  It is spicy and makes a great sandwich spread or coleslaw sauce.  But I'm rambling again....

Let me tell you about these little beauties.  They are crispy on the outside, but moist and tender on the inside.  The remoulade can be a little spicy, so tailor it to your tastes, but don't skip it!  It totally makes this dish.  My family loved this so much that I made it twice in a week.  And from people who complain if they have to eat something twice in 6 months, that's saying something!

Chicken Cakes
Serves 6

2 Tbs. butter

1/4 cup vegetable oil  (Add more as needed when frying)

1 Tbs. Creole seasoning (I used Tony Cachere's)

1 Tbs. Creole mustard (Or spicy brown mustard.  Just don't use yellow mustard)

2 Tbs. Mayonnaise (Not Miracle Whip)

1 large egg, lightly beaten

3 cups chopped cooked chicken

1 clove minced garlic

4 green onions, sliced

1/2 red bell pepper, diced

1 cup Italian bread crumbs

Remoulade Sauce

1 cup Mayonnaise

2 green onions, sliced

2 Tbs. creole mustard (Or spicy brown.  Not yellow)

2 cloves minced garlic

1 Tbs. chopped parsley

1/4 tsp. ground red pepper

Melt the butter in a skillet over medium heat.  Add the bell pepper, green onions and garlic and saute until tender.  Stir together the bell pepper mixture, chicken, egg, mayo, mustard, creole seasoning and bread crumbs.  Form the mixture into about 8-10 patties.

In the same skillet, add the oil and heat until shimmering.  Fry the patties about 3 minutes on each side or until golden brown and sightly crispy on the outside.  Serve immediately with remoulade.

For the remoulade, mix all ingredients together and refrigerate 1 hour to allow the flavors to blend.

Source:  Tasty Kitchen

Grilled Teriyaki Pineapple

The picture just doesn't do this justice.  Not even close.  Its too bad you can't see the lovely caramelized sugars and juicy sweetness that is this pineapple.  I've had grilled pineapple before, but the teriyaki glaze was a new twist for me, so I wasn't sure what to expect.  I never expected to let out a little moan of pleasure at its sweet, juicy deliciousness.  It was so yummy it almost counted as a dessert. And I'm thinking it would be great over ice cream, teriyaki sauce and all.  Call me crazy!  I served this with some grilled burgers and fresh melon and it was awesome!

Even though I really know nothing about this, I'll tell you what I do know about picking a good pineapple.  First, look at the color.  Green-bad.  Yellow/gold-good.  Get a pineapple with as much yellow/gold as possible.  Second, squeeze.  You want a nice firm pineapple.  If its squishy then its over ripe and won't grill well.  Not to mention it won't taste very good.  Finally, smell.  I smell all my produce before I buy it, even potatoes.  Your nose can tell when something is over-ripe before your eyes can.  So if there is any musty odor, move on.

Grilled Teriyaki Pineapple
Serves 6-8 or just me :)


1 ripe fresh pineapple
1/2 cup of your favorite teriyaki sauce (I use this homemade version from Our Best Bites)

Cut off the prickly outer peel of the pineapple.  Be careful to get all of it, it hurts to bite into.  Then core and slice into 1/2 inch slices.  A pineapple corer works great for this, but I just used a sharp knife and it was easy. Place the pineapple slices on a clean, preheated grill.  I cooked mine over medium high heat.  Cook until you have some nice grill marks and the pineapple is getting soft, then flip over.  Baste the grilled side with teriyaki sauce, it doesn't take much.  Remember, we're just adding a little flavor, not drowning it.  When the bottom side is done grilling, flip the pineapple slice again and cook just long enough for the sugars in the teriyaki sauce to caramelize, about 1-2 minutes.  Baste the other side with teriyaki sauce and flip to cook that side another 1-2 minutes.  Serve hot as a side dish or put on a grilled burger--YUM!

Source:  A Mommy's Original recipe