Eclair Cake

Filling:
2 (3.4 oz) packages vanilla instant pudding mix (dry)
3-1/2 cups whole milk
12 oz. cool whip
1 box of graham crackers

Frosting:

6 Tbsp. butter

6 Tbsp. milk

6 Tbsp. cocoa

1 cup powdered sugar

Directions:

Blend milk and vanilla pudding mix for about 2 minutes.   Fold in cool whip.
In a 9x13 inch pan, layer graham crackers to cover entire bottom of pan. (I use a knife to cut off the corners, so they fit snugly. I'm a little OCD, so it takes way more time than necessary, but hey, ya gotta do what ya gotta do.) Pour half of the pudding mixture on top of graham crackers and level.
Put another layer of graham crackers on top of mixture to cover entire surface. (Cut and shape accordingly.) Put the second half of pudding mixture on top and level.
Put the final layer of graham crackers on top to cover entire surface with bumpy side down. (This will help the top look more smooth when you put the frosting on top. Again cut and shape accordingly.)
 
FROSTING: In a separate bowl, microwave the butter and milk just long enough, that they are melted together. Add cocoa and powdered sugar and blend together well. (This is meant to be a runny frosting/glaze.) Pour frosting over top of graham crackers and smooth out nicely.
Refrigerate for at least 8 hours.  Takes awhile to set, but SO worth it!

Chicken Spaghetti

8oz Angel hair pasta

2 c. grilled chicken, diced

1 can cream of mushroom

1 can cream of chicken

1 can rotel

8oz sour cream

1 c. mexican shredded cheddar cheese

 

Preheat oven to 350 degrees.  Boil pasta as directed, drain.  Mix all other ingredients, add to pasta.  Pour into 9x13 baking dish.  Sprinkle with more cheese if desired.  Cover and bake for 30 minutes until bubbly. 

Homemade Ice Cream

2 c. heavy cream

1 cans (14oz) sweetened condensed milk

1 1/2 tsp pure vanilla extract

Using an electric mixer on high speed, beat the heavy cream, condensed milk, and vanilla in a large bowl until thick, stiff peaks form, 3 to 5 minutes.  Transfer the mixture to a loaf pan or freezer-safe container, cover and freeze until firm, at least 8 hours and up to 2 weeks.

Hot Corn Dip

2  cans (11oz)  mexicorn, drained
2  cans (4.5oz) chopped green chilies, drained
2  c. grated monterey jack cheese
3/4 c. grated parmesan cheese
1 c. mayonnaise (not miracle whip)
corn chips, for dipping (frito scroop or tostitos scoops)

Preheat the oven to 350°F Grease a 9 × 13 × 2-inch casserole dish. In a medium bowl, mix the corn, chile's, cheeses, and mayonnaise until fully combined.  Spread the mixture in the prepared casserole dish and bake, uncovered, for 30 to 40 minutes, or until bubbly around the edges. Serve the dip warm from the oven with corn chips.

* Can also be prepared in a crockpot on low until all cheeses are melted, stirring occasionally.

Charleston Cheese Dip

1/2 c. mayonnaise
1  8oz package cream cheese, softened
1  c. grated sharp cheddar cheese
1/2  c. grated Monterey jack cheese
2 green onions, finely chopped
Dash of cayenne pepper
8  Ritz crackers, crushed
8 slices bacon, cooked and crumbled

Preheat oven to 350 degrees. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, Monterey jack cheese, green onions and cayenne pepper.  Transfer the mixture to a shallow baking dish.Top mixture with cracker crumbs and bake for 15 minutes, or until heated through.  Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

 

Chocolate Chip Cheese Dip

 ½ c. butter
 ¼ c. brown sugar, slightly packed
 1 tsp pure vanilla extract
 8 oz cream cheese , room temperature
 ½ c. powedered sugar
1 c. mini semi-sweet chocolate chips

Mix all ingredients.  Serve with Teddy Grahams.

Hamburger Steaks with Brown Gravy

Hamburger Steaks:

1lb ground beef

½ tsp salt

½ tsp pepper

½ tsp onion powder

½ tsp garlic powder

 

Brown Gravy:

2 tbs pan drippings

2 tbs flour

1 ¾ c. beef stock (or 1 beef bullion cube in 1 ¾ cups water as a substitute)

Salt & pepper to taste

 

Crumble ground beef in a medium bowl and add salt, pepper, onion powder and garlic powder; mix by hand until seasoning is evenly distributed taking care not to over-work the meat. Shape ground beef into four thin hamburger steaks (about ½ inch thick).  Heat a frying pan over medium-high heat. Once the pan is good and hot, cook steaks on each side for 4-5 minutes or until nicely seared. Remove steaks to a plate and set aside (do not worry if they are cooked through, they will finish cooking in the gravy). 

 

Reduce frying pan temperature to medium. Pour off pan drippings into a cup or bowl then measure two tablespoons of the drippings and add back to the pan (the hamburgers should yield almost exactly two tablespoons but if you’re short, add melted bacon grease or butter). Add flour to pan and whisk to incorporate. Continue cooking and whisking for about 3-4 minutes or until roux is medium brown. Add beef stock and continue whisking for 2-3 minutes or until gravy starts to thicken a little (gravy will be thin). Add salt and pepper to taste.

 

Add hamburger steaks to gravy, reduce heat to medium-low and continue cooking uncovered for 10-15 minutes or until meat juices run clear and gravy has reduced and thickened.

Serve with white rice or mashed potatoes.