Chocolate Eclair Cake

I forgot to take a picture! But I did make this last weekend. Every time I make this, I get compliments, and it is SO EASY to make it is ridiculous. Here it is (also linked at allrecipes.com, although I got the recipe years ago from my grandmother):

Ingredients
1 (16 ounce) package graham crackers
2 (3.5 ounce) packages instant vanilla pudding mix
3 cups milk
1 (9 ounce) package frozen whipped topping, thawed
1 (16 ounce) package prepared chocolate frosting

Directions
Line the bottom of a 9x13 inch baking pan with graham crackers.
In a large bowl, combine the milk and vanilla pudding according to directions on box.
Fold in the whipped topping. Spread a layer of the pudding mixture over the graham crackers.
Alternate the graham cracker and pudding layers up to the top of the pan.
Cook the container of prepared frosting, uncovered in the microwave for 1 minute on half power.
Pour over the top of the cake. Refrigerate for at least 12 hours before serving.

Menu Plan - Week of 5-31-11

Monday - Out of town
Tuesday - Grilled Chicken Bruschetta, baked potatoes
Wednesday - Hamburgers, Fries, Corn
Thursday - Sweet & Sour chicken, rice, broccoli
Friday - Homemade Pizza

Menu Plan - Week of 5-23-11

I am seriously behind in posting this week's menu.  Let's look at the list on the refrigerator first:

Monday - Nachos with ground beef
Tuesday - Chicken Stir Fry
Wednesday - Burgers on Grill, fries
Thursday - Baked ham, asparagus, scalloped potatoes
Friday - Out of town

Cook for weekend wine bus trip:  Chocolate Eclair Cake, Jello Shots (yay!!)

So what exactly has been cooked so far this week? 

Monday - Tombstone Pizza
Tuesday - BBQ Chicken, asparagus, butter noodles

I'm not very good at following directions. Luckily, tomorrow is my last day of work, so I will be able to make it to the store and get what is needed to make everything! 

Menu Plan - Week of 5-8-2011

Monday - Herb Rubbed Chicken with Creamy Orzo (plenty for lunches this week too!)
Tuesday - Chicken, bacon, cheese quesadillas
Wednesday - Macaroni & tuna fish salad
Thursday - Creamy baked chicken taquitos
Friday - Homemade pizza

Menu Plan - Week of 4-11-2011

Welcome spring!  Hubby is down 67 pounds... hoo-ah.  Here's this week's menu ideas:

Monday - Chicken, potatoes, asparagus
Tuesday - Pork chops on the grill, rice, lettuce salad with tomatoes and cheese
Wednesday - Angel hair pasta with tomato sauce and parmesan, lettuce salad
Thursday - Chicken Fajita salads
Friday - Pizza night

Lunches:  salads with chicken strips and eggs, turkey and bacon sandwiches, chips, granola bars to munch on.

Snacks:  apples, pears, string cheese, raisins, animal crackers

Breakfasts:  English muffins, hard boiled eggs

Extra food for DH: pork, shrimp, asparagus

Easter Recipes

How cute are these foods...

Betty Crocker Easter Basket Cupcakes

English Muffins

I made these years and years ago, before I moved out on my own for good.  I have no idea what I did with that recipe but I remember them being good. This one involves a couple more steps than I remember - although my memory ain't what it used to be:-)

When I saw that this makes 6, I went ahead and doubled the batch so we could freeze some. 

Recipe directly from Annie's Eats

Ingredients:
2 1/4 cups flour
1 1/2 tsp. sugar
1/4 tsp. salt
1 1/4 tsp. instant yeast
1 tbsp. butter, at room temperature
3/4-1 cup milk, at room temperature
Cornmeal, for sprinkling

Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt and yeast. Mix in the butter and 3/4 cup of milk. Add just enough of the remaining milk to form a dough and incorporate the dry ingredients. Switch to the dough hook and knead on low speed, about 7-8 minutes. Transfer the dough to a lightly oiled bowl and roll to coat. Cover the bowl with plastic wrap and let rise for about an hour.

Divide the dough into 6 equal pieces and shape into balls. Lay parchment paper on a baking sheet and spray or coat lightly with oil. Sprinkle with cornmeal. Move the dough balls to the baking sheet, spacing them evenly with room to rise. Cover the pan loosely with plastic wrap and allow to rise another hour.

Preheat the oven to 350 degrees F. Heat a skillet on medium heat on the stovetop. Brush the skillet lightly with oil and gently transfer the dough balls to the skillet a few at a time. Allow them to cook for 5-8 minutes or until the bottoms are lightly browned. Carefully flip and cook the other side for 5-8 minutes more. They should flatten as they cook.

Remove the muffins from the skillet and transfer them to a parchment- or silpat-lined baking sheet. Bake in the preheated oven for 5-8 minutes. Do not wait until all the muffins have been browned in the skillet before moving them to the oven. As the first batch is baking, move the second batch to the skillet.

Transfer the baked muffins to a cooling rack and let cool at least 30 minutes before slicing or serving. Store in an airtight container.