Saturday, August 27, 2011

Chocolate Eclair Cake

Thanks www.mrfood.com for this deliciously easy recipe!

1 (14.4-ounce) box honey graham crackers (see Tip)
2 (4-serving) packages French vanilla instant pudding mix
3 cups milk
1 (12-ounce) container frozen whipped topping, thawed
1 (16-ounce) container ready-to-spread chocolate frosting

Line bottom of your 9- x 13-inch stoneware dish with one-third of the graham crackers.

In a your Large Serving Bowl, whisk together pudding mix and milk; add whipped topping, stirring until mixture thickens.

Spread half the pudding mixture over graham crackers in baking dish. Repeat layers with one-third of graham crackers and remaining pudding mixture. Top with remaining graham crackers. Spread with chocolate frosting. Cover and chill 8 hours. Enjoy!

**microwave your frosting for just a few seconds to soften, making it easier to spread!

Friday, August 19, 2011

Reuben Casserole/Loaf

This recipe has a few more ingredients, but a LOT more flavor!!

3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons sugar
1 teaspoon salt
2 cups buttermilk
2 eggs
1/3 cup vegetable oil
1 pound thick-sliced deli corned beef, chopped
1 (14-1/2-ounce) can sauerkraut, chopped
1 cup shredded Swiss cheese


Preheat oven to 350 degrees F. In your 9- x 13-inch stoneware baking dish combine flour, baking powder, baking soda, sugar, and salt.

With a wire whisk, beat in buttermilk, eggs, and oil until moistened. Stir in corned beef, sauerkraut, and Swiss cheese.

Bake 55 to 60 minutes, or until golden and a wooden toothpick inserted in center comes out clean. Enjoy!

**don't like buttermilk? Substitute with plain yogurt!

Saturday, August 13, 2011

Buffalo Chicken



4 fresh boneless, skinless chicken breasts
4 tablespoons blue cheese dressing (regular or lite)
4 tablespoons hot sauce
2 tablespoons butter or margarine, melted
1 dash onion powder
1 dash garlic powder

Preheat oven to 350 degrees F. Place chicken breasts in your 9 x 13 casserole dish. Spread 1 tablespoon of blue cheese dressing on each breast, then bake for 30 minutes.

Mix melted butter/margarine with hot sauce, onion and garlic salts/powders, stir well.

Remove chicken from oven and spoon on the hot sauce mix. Return to oven for another 10-15 minutes until cooked through. Enjoy!

Tuesday, August 9, 2011

Apple Bacon Coleslaw

Light, refreshing, easy and DE-licious!!!

3 tablespoons olive oil
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1/2 teaspoon hot sauce
1 tablespoon sugar
1/4 teaspoon salt
1 (16-ounce) package shredded coleslaw mix
1 large apple, diced
4 slices cooked bacon, crumbled

In your large stoneware serving bowl, (or beanpot if you’re taking this on a picnic), whisk together olive oil, mayonnaise, mustard, lemon juice, hot sauce, sugar, and salt.

Add coleslaw mix and apple, and toss until evenly coated. Sprinkle with bacon and serve, or cover and refrigerate until ready to serve. Enjoy!

**don't forget to put your beanpot in your basket for easy transport to that picnic!


Saturday, August 6, 2011

Cheesy Zucchini

If you're a better gardener than I am and have zucchini in your garden this year, this is a quick and easy family favorite! For those of you, like me, who don't have a green thumb, your local farmers market is a great place to shop for fresh zucchini!

1 lb. sm. zucchini
2 Tbs. unsalted butter, melted and cooled
2 Tbs. bread crumbs
1/4 C. grated parmesan cheese
salt
pepper

Preheat oven to 425 degrees. Scrub the zucchini with a brush under cold running water. Trim the ends and slice in ¼” pieces. Spread zucchini slices in the your 9” x 13” stoneware baking dish, overlapping slightly. In a medium bowl, mix together the butter, crumbs, cheese and salt and pepper to taste. Sprinkle the crumb mixture over the zucchini. Bake for 30 minutes or until crumbs are golden. Serve. Enjoy!

**want to get creative? Use the zucchini as a "crust" for pizza. Prepare and lay out the zucchini as shown above. Spoon pizza sauce over the top, add prepared meat of choice and top with other chopped fresh vegetables. Put butter, bread crumbs, parmesan cheese mixture over the top, or top with your favorite "pizza" cheese. Bake as directed above - less time if you want your zucchini "crust" a bit more crisp.

Thursday, August 4, 2011

Tomato Salad

This salad is so healthy because there is no dressing!

1 pint cherry tomatoes, halved
1 pint yellow pear tomatoes, halved
1/4 cup chopped green onions
1 clove garlic, minced
1/4 cup chopped fresh basil
1/4 cup chopped cilantro
freshly ground black pepper to taste
ground red pepper to taste (cayenne)
salt to taste

In your small stoneware bowl, or bean pot, toss the cherry tomatoes, yellow pear tomatoes, green onions, garlic, basil, cilantro, black pepper, red pepper, and salt. Refrigerate 30 minutes and toss again before serving. Enjoy!

**You can use regular tomatoes in place of the cherry and pear. Best if tomatoes are ripe and juicy. If not, cut most of the tomatoes, then juice one or two before cutting. In the juice add the garlic then pour over the cut tomatoes. If you're using ripe, juicy tomatoes it will make it's own juice while sitting in the fridge for 30 minutes!

Tuesday, August 2, 2011

Phil-oreo Cheesecake

Because it's sooo hot here in Kansas City, we try to "cook" as much without the oven as we can. Since I firmly believe that "life's short, eat dessert first" is something we should all strive for, I've decided to share another favorite sweet eat. Enjoy and stay cool!

1 pkg. (16.6 oz.) OREO Cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) Cream Cheese, softened
3/4 cup sugar
1 tsp. Vanilla
1 tub (8 oz.) Whipped Topping, thawed

CHOP 15 cookies coarsely. Set aside.

Finely crush remaining cookies; dump into your 13 x 9 stoneware pan; mix in butter. Press onto bottom pan. Refrigerate while preparing filling.

BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in whipped topping and chopped cookies; spread onto crust.

REFRIGERATE 4 hours or until firm.

**You can make a smaller batch by cutting all ingredients in half; make this in your 8 x 8 baker or your new stoneware pie plate (pictured above).