No Bake Éclair Cake

No Bake Éclair Cake

 

 

 

 

 

 

 

 

 

 Just five ingredients and you have the easiest dessert satisfies that craving for something cold and creamy and chocolatey. So easy to make and so good the next day too.

No Bake Éclair Cake

 1 box graham crackers around 14 ounces

2 boxes instant French Vanilla pudding mix 3.4 ounces each

8 ounces Cool Whip thawed

3 cups milk

16 ounces chocolate frosting

In a large bowl, mix together the pudding mix, Cool Whip, and milk. Beat well with a wire whisk until thick and creamy.

 

 

 

 

 

 

 

 

 

 

 

 

 

Arrange graham crackers in a single layer in the bottom of a 9×13 baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

Spread half of the pudding mixture over the graham crackers.

 

 

 

 

 

 

 

 

 

 

 

 

Add another layer of graham crackers and spread remaining pudding over the top.

 

 

 

 

 

 

 

 

 

 

 

 

Add the final layer of graham crackers and spread with chocolate frosting. 

 

 

 

 

 

 

 

 

  

 

 

See notes for easy spreading tips!

 

 

 

 

 

 

 

 

 

 

 

 

Refrigerate for at least four hours before serving. The longer this sets, the softer the graham crackers will get. 

 

 I like to leave it in the fridge for at least 4 hours.

 

 

 

 

 

 

I 

Tips & Notes:

To make it extra easy to spread the frosting, remove the foil top from the packaging and microwave for 20 seconds or just enough to make the frosting very smooth and a bit runny. 

 

 

 

 

 

 

 

 

 

 

 

 

I like to use Honey Graham crackers for this recipe but you can use any brand and any flavor you like. You'll need enough graham crackers to make 3 layers in a 9×13 baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Plain vanilla pudding in place of French vanilla will work just fine. Just be sure to use the instant pudding mix and not the cooked variety.

 

 

 

 

 

 

  

Photography is the property of and copyrighted to Welcome Home.

Smothered Chicken In Onion Gravy

 

 If this isn’t country cooking, I don’t know what is. Having a Mom born in Kentucky and raised in Tennessee, I grew up on recipes like this. Smothered Chicken is one of those recipes when you really need comfort food.  Tender, juicy fried chicken shallow braised in a creamy onion gravy all made on the stovetop. It has comfort food written all over it.

Smothered Chicken In Onion Gravy

2 lbs. boneless chicken thighs, skin on

½ cup all-Purpose flour for dredging

2 teaspoons garlic powder

1 teaspoon salt

½ teaspoon Pepper

Onion Gravy

1 large onion, sliced

4 tablespoons butter

4 tablespoons flour

1 teaspoon salt

½ teaspoon Pepper

1 cup chicken broth, more or less if needed

1 cup half and half or heavy cream

Melt 3 tablespoons of olive oil and two tablespoons of butter in a heavy skillet over medium high heat. 

Mix together the ½ cup of flour, garlic powder, salt and pepper in a shallow bowl or dish.

Pat the chicken thighs dry with paper towels and dredge the chicken on each side into the seasoned flour until coated. Shake off any excess flour.

 

 

 

 

 

 

 

 

 

 

 

 

Once the butter and oil are melted, add the flour coated chicken and fry for 4-5 minutes per side until golden brown.

Remove the chicken to paper towel lined bowl or plate and set aside. 

 

 

 

 

 

 

 

 

 

 

 

 

Add your onions to the same skillet and sauté over medium heat for 20 minutes or until onions are tender and caramelized.  Remove cooked onions from skillet to a plate and set aside.

 

 

 

 

 

 

 

 

 

 

 

Next make your gravy.

Add the 4 tablespoons of butter to the same skillet and allow it to melt. Sprinkle 4 tablespoons of flour to the pan and whisk until the butter and flour are well combined. Be sure and stir up all the browned bits in the skillet. Allow mixture to cook for 2-3 minutes until flour taste has cooked off. 

 

 

 

 

 

 

 

 

 

 

 

 

Gradually whisk in the chicken broth and milk until gravy is smooth.  Add the cooked onions to the gravy including any leftover juices from the plate. 

 

 

 

 

 

 

 

 

 

 

 

Return the cooked chicken back to the pan.

 

 

 

 

 

 

 

 

 

 

 

Bring the mixture to a boil then reduce the heat to low and simmer for 40 minutes, until chicken is cooked through and tender.  Serve over mashed potatoes.

 

 

 

 

 

 

 

 

 

 

  

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Creamy Beef and Noodles

 Creamy Beef and Noodles 

 

 

 

 

 

 

 

 

 

 

 

 

 

It was windy and cold and snowing this morning. Cold enough to make me think comfort food.  And when I think comfort food, I think creamy and delicious.  So, I decided to make one of my favorites…. Nothing better than noodles in a cream sauce with melt in your mouth tender bites of slow cooked beef.  YUM!

 

 

 

 

 

 

 

 

 

Creamy Beef and Noodles

2 pounds beef chuck roast, trimmed and cubed
1 small onion, chopped
1 clove garlic, minced
salt and pepper to taste
1 tablespoon olive oil + 2 tablespoons butter for frying
4 tablespoons of flour
4 tablespoons (1/2 stick) butter
2 cups half and half (half milk/half cream) 
1 (16 oz) package egg noodles

Melt butter in a large heavy skillet and then add olive oil. Over medium heat, saute onions and garlic until tender. Add beef cubes and saute until brown on all sides.  Remove beef cubes from skillet to crockpot and set pan aside. Do not rinse pan.  You will be using it again.

Add mixture to crock pot along with about 1 cup of beef broth and simmer on low for about 4 hours or until beef is super tender.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

When beef cubes are ready and fork tender, remove from crockpot and transfer to a bowl and set aside.  

 In the original skillet, add 4 tablespoons of butter and 4 tablespoons of flour and whisk quickly to blend.  Make sure you stir up any bits of onion or garlic from the bottom. Cook, for about 1-2 minutes until lightly browned, stirring the entire time. 

 

 

 

 

 

 

 

 

 

 

 

Whisk in half and half and continue whisking until sauce begins to thicken. Turn off heat and salt and pepper to taste. I like a lot of pepper in mine.

 

 

 

 

 

 

 

 

 Transfer the beef cubes to the sauce and stir with a wooden spoon or spatula. Cover for another 10 minutes while noodles cook.

 

 

 

 

 

 

 

 

 

 

 

 

Boil egg noodles as directed on package. Drain well and pour into skillet with beef. Stir well to coat noodles and beef with sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

Serve with a side salad and some crusty bread.  YUM!

 

 

 

 

 

 

 

 Photograph is copyrighted and the property of ©Welcome Home.

Classic Stuffing in a Bundt Pan

Who says you can’t be creative with stuffing?  After all, it’s one of the favorites on the Thanksgiving table!  Why should it take a backseat to the turkey when it comes to presentation!

Classic Stuffing in a Bundt Pan

1 lb pork sausage

2 tablespoons butter

3 stalks celery (chopped)

1 apple, diced

1 cup diced onion

2 garlic cloves (crushed)

¼ teaspoon salt

½ teaspoon black pepper

2 tablespoons fresh sage (chopped)

1 (10 oz) bag Pepperidge Farm stuffing bread cubes

2 eggs (whisk until smooth)

2 cups chicken broth

Preheat the oven to 350 degrees. Grease the inside of a bundt pan with butter and then follow up with a light spray of non-stick cooking spray.

 

Cook the sausage in a large skillet over medium high heat until its no longer pink. Crumble as you fry it. Remove from skillet and transfer to a bowl and set aside. Place the skillet back on the stove and add the butter. Sauté celery and onion until tender.  Add in salt, pepper, sage and crushed garlic. Cook for about 2 more minutes.

 

Add the bag of bread cubes to a large bowl.  Next, add the sausage, onion and celery mixture and toss lightly. Add in chicken broth and two eggs and stir until everything is combined. 

 

Press the mixture into your prepared bundt pan and press down to fill to top.  Bake at 350 degrees for about 45 minutes. Cover top with foil if it starts to get too brown.  Remove from oven and invert over a dinner plate.  Slice or spoon out and enjoy!

Photography is the property of and copyrighted to Welcome Home.