Eclair Dessert

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.

Canadian Bacon and Egg Pie

An easy and delicious egg pie! Grape tomatoes dressed in balsamic vinaigrette are a perfect complement to this dish.

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.

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

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.

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

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.

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

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.

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

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

Aunt Barb's Peanut Brittle

The holidays are almost over, but it's not too late to whip up a batch of my aunt's favorite Christmas treat. Because it's cooked in the microwave, you can make it in 10 minutes flat—the hardest part is waiting until it's cool enough to eat!

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!

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.

Raspberry-Almond Cheesecake Squares

These elegant bites taste just as good as an actual cheesecake—maybe better! The crust can be made the night before, as it needs to be completely cooled before adding the filling.

Crust
1-3/4 cups all-purpose flour
1/4 cup granulated sugar
1/4 packed light brown sugar
1/4 cup sliced almonds
1/2 teaspoon salt
12 tablespoons (1-1/2 sticks) unsalted butter, cut into 12 pieces

Filling
2 (8-oz.) packages cream cheese, softened
3/4 granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup seedless raspberry preserves

For the crust: Adjust oven rack to middle position and heat oven to 350. Spray a 9x13 dish with cooking spray, line it with foil (allowing excess to hang over sides), and spray foil with cooking spray. Combine flour, sugars, almonds, and salt in food processor. Add butter and pulse until mixture resembles coarse meal. Press mixture firmly into prepared pan. Bake until light golden brown, about 15 minutes. Cool completely.

For the filling: With electric mixer on medium speed, beat cream cheese and sugar in a large bowl until smooth, about 2 minutes. Beat in egg and extracts until incorporated, about 1 minute.

Spread preserves over cooled crust, leaving 1/2-inch border around edge. Dollop tablespoonfuls of cream cheese mixture over jam and spread into even layer.

Bake at 350 until slightly puffed, 30 to 35 minutes. Cool to room temperature, then refrigerate until chilled, at least 4 hours. Cut into 2-inch squares. (May be refrigerated for up to 3 days.)

Makes 2 dozen.

From Cook's Country

Donna's Hot Potato Salad

This "loaded baked potato" dish (courtesy of a former coworker's wife) gets consistent raves at pitch-ins. I've found that it also works well as a slow cooker recipe; just place everything in the stoneware insert, and then cook on High 3 to 4 hours, stirring twice. (Note that you give up the nicely browned top with the slow cooker method.)

4 lb. red potatoes (about 10 to 12), unpeeled
1 lb. Velveeta cheese, cubed
1 large onion, chopped
8 oz. mayonnaise
1 jar real bacon bits
Salt and pepper to taste

Preheat oven to 350. Wash potatoes well and place in a large pot; fill with enough water to cover by 3". Bring to a boil and simmer until potatoes are barely tender (leave firm because they will continue to cook in the oven). Cool potatoes until easy to handle, and then cut into 1" cubes.

In a large bowl, combine potatoes, cheese, mayonnaise, bacon bits, and salt and pepper to taste. Bake 1 hour until golden brown.

Black-Bottom Cupcakes

What's better than a chocolate cupcake? A chocolate cupcake filled with cream cheese!

8 ounces cream cheese, at room temperature
2-1/2 cups granulated sugar, divided
Salt
1 large egg
6 ounces semisweet chocolate chips
2-1/4 cups flour
1-1/2 teaspoons baking soda
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/3 cup plus 3 tablespoons vegetable oil
1-1/2 teaspoons apple cider vinegar
1-1/2 teaspoons vanilla extract

Preheat oven to 350. Line two 12-cup muffin pans with paper or foil baking cups. Using an electric mixer, combine the cream cheese, 1 cup sugar, and 1/8 teaspoon salt. Add the egg and mix well. Fold in the chocolate chips and set aside.

In a large mixing bowl, whisk together the flour, the remaining 1-1/2 cups sugar, 3/4 teaspoon salt, baking soda, and cocoa powder. Add oil, vinegar, vanilla, and 1-1/2 cups water, and stir until smooth.

Fill each baking cup two-thirds full with the cake batter and top with 1 tablespoon of the cream cheese mixture. Bake until the edges are firm to the touch, about 25 minutes.

Makes 2 dozen.

From Every Day with Rachael Ray

The Best Peanut Butter Cookies

These big cookies are a bit more work than regular peanut butter cookies, but the fabulous flavor that results from the generous use of brown sugar, vanilla, and roasted peanuts makes it all worthwhile. My husband likes these so much that he won't let me make any other type of peanut butter cookie!

2 sticks unsalted butter, softened
1 cup brown sugar
1 cup granulated sugar
1 cup Jif extra-crunchy peanut butter
2 large eggs
2 teaspoons vanilla
2-1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup roasted salted peanuts, ground in food processor to resemble bread crumbs

Adjust oven racks to upper- and lower-middle positions and preheat oven to 350. Line two large cookie sheets with parchment paper.

In a large bowl, beat butter with electric mixer until creamy. Add brown sugar and granulated sugar; beat until fluffy (about 3 minutes), scraping down bowl as necessary. Beat in peanut butter until fully incorporated, then the eggs (one a time), and then the vanilla.

In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gently stir into wet mixture. Add peanuts and stir gently until just incorporated.

Working with generous 2 tablespoonfuls at a time, roll dough into 2-inch balls. Place on cookie sheets, leaving 2-1/2 inches between balls. Press each dough ball twice with a dinner fork dipped in cold water to make a crisscross design. Bake, reversing position of cookie sheets (top to bottom, front to back) halfway through baking time, until cookies are puffed and slightly brown along edges but not on top, 9 to 12 minutes. (Cookies will not look fully baked.)

Cool on cookies sheets until set, about 4 minutes, and then transfer to a wire rack with a wide spatula to cool completely.

Makes 3 dozen.

From America's Test Kitchen

Ann's Chicken Enchiladas

When a college friend brought this dish to a potluck a few years ago, I just had to have the recipe. The best thing about these enchiladas is the easy-to-make and decadently creamy sauce, which keeps the chicken from drying out in the oven.

1 cup onion, diced
2 tablespoons olive oil
1 can cream of celery, divided
1 can cream of chicken, divided
1 can diced green chiles
2 cups shredded Monterey Jack cheese
4 cups cooked chicken, diced
1 teaspoon cumin
8 to 10 soft enchilada tortillas
2 to 3 tablespoons milk or sour cream

Preheat oven to 325. Heat olive oil in skillet over medium heat; saute onion in oil until translucent. Add half of the cream of celery, half of the cream of chicken, green chiles, cheese, chicken, and cumin, and stir to mix well.

Spray a 9x13 baking dish with Pam. Fill each tortilla with about 1/2 cup of chicken mixture and roll up. Arrange enchiladas, seam side down, in the baking dish.

In a small bowl, mix remaining cream of celery and cream of chicken soups with milk; spread evenly over tortillas. Bake for 30 to 40 minutes.

Dorothy's Corn Casserole

I got this recipe from an old family friend. Its slight sweetness is a perfect complement to ham at Easter or turkey at Thanksgiving. And I bet it would be perfect to serve alongside a Pantry Pot Roast!

2 small cans Freshlike creamed corn
1 small can Freshlike whole kernel corn, undrained
1 package Jiffy corn muffin mix
1 stick melted butter (or margarine), cooled
1 cup plain nonfat yogurt (or sour cream)
3 beaten eggs

Preheat oven to 350. In a large bowl, combine all ingredients and stir until just combined. Pour into a greased 9x13 baking dish and bake for 45 minutes, or until golden brown.

Mom's Chocolate Cake

My mom got this recipe from a church cookbook when I was a kid. I used to make it for bake sales at school, and teachers would compete to buy the entire cake at once! I recently learned that it is quite similar to a Depression-era recipe for "wacky cake."

1 teaspoon baking soda
1 teaspoon salt
1-1/2 cup all-purpose flour
1 cup granulated sugar
1/3 cup baking cocoa
1/2 cup vegetable oil
1 cup water
1 teaspoon vanilla extract
1 teaspoon white vinegar

Preheat oven to 375. In an 8x8 baking pan, mix dry ingredients. Make a well in center and add wet ingredients; stir to combine. Bake for 25 minutes.

Variation: For a 9x13 pan, double the recipe and bake at 350 for 40 minutes.

Deana's Grape Salad

This pretty fruit salad, whose recipe I got from a friend's mother, is perfect for pitch-ins. Although some people are initially skeptical of the combination of ingredients, everybody is won over at first bite. Dry the grapes well so that the dressing sticks to them.

2 lb. red grapes
2 lb. green grapes
1/2 cup granulated sugar
1 tsp. vanilla extract
8 oz. sour cream
8 oz. cream cheese
1 cup pecans, toasted and roughly chopped
1 cup brown sugar

Wash the grapes and dry them thoroughly. Set aside.

In a large bowl, combine sugar, vanilla, sour cream, and cream cheese; beat until smooth and fluffy. Add grapes and stir to coat them in dressing; transfer to a large glass bowl.

In a small bowl, combine pecans and brown sugar. Sprinkle over the grape mixture and cover with plastic wrap until ready to serve.