I tasted this dessert for the first time at a funeral. I debated whether it was in bad taste to ask for the recipe, but ... I just had to have it. No regrets.
2 (3 oz.) boxes French vanilla instant pudding
3 cups milk
1 (8 oz.) tub Cool Whip, thawed
2 sleeves graham crackers
1 tub milk chocolate frosting
Combine pudding mix and milk; beat until thickened. Fold in Cool Whip. Layer half of pudding mixture into bottom of a 9x13 pan. Top with a single layer of graham crackers. Repeat.
Remove foil lid from frosting tub and microwave 30 seconds. Stir, and then pour over top layer of graham crackers; spread evenly with a spatula. Refrigerate overnight before serving.
March 27, 2015
March 15, 2014
Canadian Bacon and Egg Pie
An easy and delicious egg pie! Grape tomatoes dressed in balsamic vinaigrette are a perfect complement to this dish.
Preheat oven to 350. Saute Canadian bacon in butter 1 minute on each side. Drain. Fit bacon slices around rim of 10-inch pie pan to form scalloped edge. Place cheese slices in bottom of pan, slightly overlapping bacon. Break each egg into small dish and carefully slide onto cheese. Cover with cream; season with salt and pepper. Sprinkle grated cheese on top. Bake for 45 minutes or until a thin knife inserted in center comes out clean.
From cooks.com.
12 slices Canadian bacon
1 tablespoon unsalted butter
8 sandwich-size slices Swiss cheese
12 eggs
3/4 cup light cream
Salt and freshly ground pepper, to taste
2 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Preheat oven to 350. Saute Canadian bacon in butter 1 minute on each side. Drain. Fit bacon slices around rim of 10-inch pie pan to form scalloped edge. Place cheese slices in bottom of pan, slightly overlapping bacon. Break each egg into small dish and carefully slide onto cheese. Cover with cream; season with salt and pepper. Sprinkle grated cheese on top. Bake for 45 minutes or until a thin knife inserted in center comes out clean.
From cooks.com.
November 23, 2011
Basic Cranberry Sauce
Mmm ... homemade cranberry sauce. So easy—and so much tastier than the canned stuff! Best part: It can be made up to 7 days in advance.
3/4 water
1 cup sugar
1/4 teaspoon salt
1 (12-ounce) bag cranberries, picked through
Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)
From The America's Test Kitchen Cookbook
3/4 water
1 cup sugar
1/4 teaspoon salt
1 (12-ounce) bag cranberries, picked through
Bring water, sugar, and salt to boil in medium nonreactive saucepan over high heat, stirring occasionally to dissolve sugar. Stir in cranberries; return to boil. Reduce heat to medium; simmer until saucy, slightly thickened, and about two-thirds of berries have popped open, about 5 minutes. Transfer to nonreactive bowl, cool to room temperature, and serve. (Can be covered and refrigerated up to 7 days; let stand at room temperature 30 minutes before serving.)
From The America's Test Kitchen Cookbook
October 10, 2011
Christy's Brown Sugar and Balsamic Glazed Pork Loin
A friend of mine with triplets (plus one!) posted this recipe on her blog recently. I figured if she has the time to make this, a quad mom does, too ... and, boy, am I glad I tried it! My husband has decreed that this dish be put into our regular menu rotation, and I am only too happy to comply.
1 (2 pound) boneless pork loin (or pork roast)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Combine sage, salt, pepper, and garlic. Rub over loin or roast. Place in slow cooker with water. Cook on low for 6 to 8 hours.
About 1 hour before roast is done, combine ingredients for glaze in small saucepan. Heat on medium-high and stir until mixture thickens. Brush roast with glaze two or three times during the last hour of cooking. Serve with remaining glaze on the side.
1 (2 pound) boneless pork loin (or pork roast)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Combine sage, salt, pepper, and garlic. Rub over loin or roast. Place in slow cooker with water. Cook on low for 6 to 8 hours.
About 1 hour before roast is done, combine ingredients for glaze in small saucepan. Heat on medium-high and stir until mixture thickens. Brush roast with glaze two or three times during the last hour of cooking. Serve with remaining glaze on the side.
February 16, 2011
Dianne's Fried Cornbread
When the quads were babies, friends and strangers alike stepped in to help us take care of them. This recipe comes from one of those wonderful strangers-turned-friends, who just happens to be a fantastic cook. I love it because it cooks up super-fast, and the end result is much less crumbly (read: less messy) than regular cornbread. Plus, what kid doesn't like food in the form of a pancake?
Any cornbread dough
or
1 box Jiffy cornbread mix
1 egg
1/4 cup milk
Heat a griddle or electric skillet to 325 degrees. Drop small amounts of dough evenly over surface of griddle, as if you were making pancakes. Turn when tops are bubbly and starting to dry around edges; cook until both sides are golden brown.
From Dianne's Recipe Box
Any cornbread dough
or
1 box Jiffy cornbread mix
1 egg
1/4 cup milk
Heat a griddle or electric skillet to 325 degrees. Drop small amounts of dough evenly over surface of griddle, as if you were making pancakes. Turn when tops are bubbly and starting to dry around edges; cook until both sides are golden brown.
From Dianne's Recipe Box
October 18, 2010
Karen's Pumpkin Muffins
I got this recipe from an old friend who assured me that even an exhausted mother of quadruplets like me could handle making it. And she was right! My kids gobble up these bite-size muffins and beg for more.
1 box spice cake mix
1 15-ounce can pumpkin puree
1/2 cup water (or just enough to moisten batter, if needed)
Preheat oven to 300 degrees. Mix all ingredients in a medium bowl and spoon into a mini-muffin tin (I use the medium-size scoop from Pampered Chef). Bake 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Makes about 2 dozen.
1 box spice cake mix
1 15-ounce can pumpkin puree
1/2 cup water (or just enough to moisten batter, if needed)
Preheat oven to 300 degrees. Mix all ingredients in a medium bowl and spoon into a mini-muffin tin (I use the medium-size scoop from Pampered Chef). Bake 20 to 25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Makes about 2 dozen.
March 01, 2010
Vanishing Oatmeal Raisin Cookies
My mom made these cookies during her most recent visit, and they lived up to their name by disappearing in a flash. I was out of brown sugar, so we used an additional cup of granulated sugar instead, plus a couple of tablespoons of molasses for flavor. The result was fantastic!
1/2 pound (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins
Preheat oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
* For bar cookies, bake 30 to 35 minutes in ungreased 13" x 9" metal baking pan.
From Quaker
1/2 pound (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt (optional)
3 cups oats (quick or old fashioned, uncooked)
1 cup raisins
Preheat oven to 350. Beat together butter and sugars until creamy. Add eggs and vanilla; beat well. Add combined flour, baking soda, cinnamon, and salt; mix well. Stir in oats and raisins; mix well. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet; remove to wire rack.
Makes about 4 dozen.
* For bar cookies, bake 30 to 35 minutes in ungreased 13" x 9" metal baking pan.
From Quaker
February 05, 2010
Janet's Stirred Persimmon Pudding
I was introduced to persimmon pudding by my husband's family. The recipe his mother uses differs from the traditional preparation in that the pudding is periodically stirred during baking. The result is just as tasty, but it resembles spreadable fruit rather than a brownie. For a real treat, top with whipped cream—or skip the whipping and just drown the pudding in half-n-half!
1 quart persimmon pulp
2 cups sugar
2 beaten eggs
2 cups flour
1 teaspoon baking soda
1 tablespoon butter, melted
1 quart milk
1 teaspoon vanilla
Preheat oven to 350 degrees. In a very large bowl, stir together persimmon pulp and sugar. Incorporate beaten eggs, and then stir in flour and baking soda. Add butter, milk, and vanilla; mix well. Pour into 13" x 9" baking dish and bake for 90 minutes (stirring after the first half-hour, and then every 10 minutes thereafter), or until a rich garnet color.
For a half recipe, use a 2-quart baking dish.
1 quart persimmon pulp
2 cups sugar
2 beaten eggs
2 cups flour
1 teaspoon baking soda
1 tablespoon butter, melted
1 quart milk
1 teaspoon vanilla
Preheat oven to 350 degrees. In a very large bowl, stir together persimmon pulp and sugar. Incorporate beaten eggs, and then stir in flour and baking soda. Add butter, milk, and vanilla; mix well. Pour into 13" x 9" baking dish and bake for 90 minutes (stirring after the first half-hour, and then every 10 minutes thereafter), or until a rich garnet color.
For a half recipe, use a 2-quart baking dish.
January 28, 2010
Simple Stove-Top Rice Pudding
As a kid in South America, I ate my share of arroz con leche (rice pudding). This version, however, is the best I've ever tasted. I recommend making the cinnamon-and-dried-fruit variation by adding 1/2 cup raisins and 1 teaspoon cinnamon along with the vanilla at the end.
1/4 teaspoon salt
1 cup medium- or long-grain rice
2-1/2 cups whole milk
2-1/2 cups half-and-half
2/3 cup granulated sugar (may substitute brown sugar)
1-1/4 teaspoons vanilla extract
1. Bring 2 cups water to a boil in a large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.
2. Add milk, half-and-half, and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
3. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)
From The Best Recipe
1/4 teaspoon salt
1 cup medium- or long-grain rice
2-1/2 cups whole milk
2-1/2 cups half-and-half
2/3 cup granulated sugar (may substitute brown sugar)
1-1/4 teaspoons vanilla extract
1. Bring 2 cups water to a boil in a large, heavy-bottomed pot (at least 3 quarts) or small soup kettle (4 to 5 quarts). Stir in salt and rice; cover and simmer over low heat, stirring once or twice until water is almost fully absorbed, 15 to 20 minutes.
2. Add milk, half-and-half, and sugar. Increase heat to medium-high to bring to simmer, then reduce heat to maintain simmer. Cook uncovered, stirring frequently, until mixture starts to thicken, about 30 minutes. Reduce heat to low and continue to cook, stirring every couple of minutes to prevent sticking and scorching, until a spoon is just able to stand up in the pudding, about 15 minutes longer.
3. Remove from heat and stir in vanilla extract. Cool and serve at room temperature or chilled. (Can be covered with plastic wrap on surface of pudding and then refrigerated up to 2 days.)
From The Best Recipe
January 07, 2010
Basic Roasted Carrots
I hate cooked carrots, but I love these roasted baby carrots. The key is to caramelize them at a high temperature—makes them taste almost like candy. Even my four 1-year-olds give this simple recipe eight thumbs up!
2 pounds baby carrots
2 tablespoons olive oil
1/2 teaspoon salt
Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast for 12 minutes. Shake pan to toss carrots; continue roasting about 8 minutes longer, shaking pan twice more, until carrots are brown and tender.
From America's Test Kitchen
2 pounds baby carrots
2 tablespoons olive oil
1/2 teaspoon salt
Adjust oven rack to middle position and heat oven to 475 degrees. Toss carrots, oil, and salt in broiler-pan bottom. Spread into single layer and roast for 12 minutes. Shake pan to toss carrots; continue roasting about 8 minutes longer, shaking pan twice more, until carrots are brown and tender.
From America's Test Kitchen
December 31, 2009
Aunt Barb's Peanut Brittle
1 cup sugar
1/2 cup light corn syrup
1 cup unsalted peanuts
1 tablespoon unsalted butter
1 teaspoon vanilla
1 teaspoon baking soda
Butter a cookie sheet and set aside. In a 1.5-quart casserole, combine sugar and corn syrup; mix well. Microwave on high 4 minutes. Add peanuts; mix well. Microwave 3 minutes. Add butter and vanilla; mix well. Microwave 2 minutes. Add baking soda; mix well and quickly pour onto cookie sheet to cool. Break into pieces and enjoy!
September 22, 2009
Julie's Pumpkin Dessert
I got this recipe from a coworker at my first "real" job. Ten years later, it is still a favorite at our house and among my friends!
3 beaten eggs
1 large can pumpkin puree
1 cup sugar
1 cup evaporated milk
3 teaspoons pumpkin pie spice
1 teaspoon salt
1 box yellow cake mix
1-1/2 sticks butter, cut into pats
Preheat oven to 350. Mix eggs, pumpkin, sugar, milk, pumpkin pie spice, and salt. Pour into greased 9x13 pan. Top with dry cake mix and cover with pats of butter. Bake 50 minutes. Serve warm with vanilla ice cream or whipped cream.
3 beaten eggs
1 large can pumpkin puree
1 cup sugar
1 cup evaporated milk
3 teaspoons pumpkin pie spice
1 teaspoon salt
1 box yellow cake mix
1-1/2 sticks butter, cut into pats
Preheat oven to 350. Mix eggs, pumpkin, sugar, milk, pumpkin pie spice, and salt. Pour into greased 9x13 pan. Top with dry cake mix and cover with pats of butter. Bake 50 minutes. Serve warm with vanilla ice cream or whipped cream.
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