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Layered Chocolate Eclair Cake

 
 

Layered Chocolate Eclair Cake

 

I love chocolate eclairs but I don’t have time to make them from scratch. I found this recipe on one of my favorite food blogs and knew I wanted to try it. The recipe was so easy and took me no time at all to throw together. I took it to a BBQ this week and there was not one single crumb left! Seriously, it is that good! Did I mention easy?

 

 
 
Ingredients:
 

1 box Graham Crackers
2 boxes French Vanilla Instant Pudding
3 1/2 cups milk
1 container (8 ounces) Cool Whip, thawed
1 can Milk Chocolate Frosting

 

 

Line bottom of greased 13×9 baking dish with a layer of whole graham crackers. You may need to break some of them up to make them fit all the way across the pan.

 

 

Combine dry pudding and milk; beat for 2 minutes.

 

 

Fold in whipped topping and mix well.

 

 

Pour half of the mixture over top of the graham crackers.

 

 

Place another layer of graham crackers over top of pudding mixture.

 

 

Top with the remainder of the pudding mixture.

 

 

Place the final layer of graham crackers on top.

 

 

Heat container of frosting in microwave, uncovered, for 1 minute. Pour over top of cake.

 

 

Refrigerate for 12 hours before serving.

 

 

When you serve it the graham crackers will be just softened enough to form your crust! Doesn’t that look amazing?

 

 

Look at all the yummy layers! Who can possibly resist that? Not me. I only got one small piece so I’m making another one this week that I plan to hoard just for myself. Don’t judge me.

 

Layered Chocolate Eclair Cake
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Ingredients
  1. 1 box Graham Crackers
  2. 2 boxes French Vanilla Instant Pudding
  3. 3 1/2 cups milk
  4. 1 container (8 ounces) Cool Whip, thawed
  5. 1 can Milk Chocolate Frosting
Instructions
  1. Line bottom of greased 13x9 baking dish with a layer of whole graham crackers.
  2. Combine dry pudding and milk; beat for 2 minutes.
  3. Fold in whipped topping and mix well.
  4. Pour half of the mixture over top of the graham crackers.
  5. Place another layer of graham crackers over top of pudding mixture.
  6. Top with the remainder of the pudding mixture.
  7. Place the final layer of graham crackers on top.
  8. Heat container of frosting in microwave, uncovered, for 1 minute.
  9. Pour over top of cake.
  10. Refrigerate for 12 hours before serving.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


What’s for Dinner: Weekly Menu

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Monday- Saucy Baked Pork Chops, Sugar Snap Peas, Zatarins Yellow Rice

Tuesday- Margarita Chicken, Corn on the Cob, Fruit Salad

Wednesday- Grilled Burgers, Sweet Potato Fries

Thursday- Leftovers


Friday- Chicken Pasta Salad

Saturday- Spaghetti, Garlic Bread

Sunday- Mother’s Day Dinner Out

Saucy Baked Pork Chops

8 boneless pork chops
1 can cream of chicken soup
1 T worcestershire sauce
2 T ketchup

Place pork chops in 13×9 baking dish. Combine last 3 ingredients and pour over pork chops. Bake uncovered at 350 for an hour.

Margarita Chicken

5 boneless skinless chicken breasts
1 can (10 ounces) frozen non-alcoholic margarita mix, thawed
1 tablespoon lime juice concentrate
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper

In a small bowl, combine the margarita mix, lime juice, and lemon juice. Pour 1 cup marinade into a large resealable plastic bag. Save the remaining marinade and refrigerate until grilling. Add the chicken into the bag and make sure to coat the chicken with the marinade. Refrigerate for at least one hour. Rotate halfway through marinading. Discard the marinade from the bag. Sprinkle the chicken with the salt and pepper. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill the chicken, covered, over medium heat for 5-7 minutes on each side or until the chicken has a temperature of 160 degrees. Baste frequently with the reserved marinade.

Shared with Meal Plan Monday.




Lemon Lava Cake Recipe

 
 
Lemon Lava Cake
 

Matt has been asking me to make something with lemon and I’m finally fulfilling his request. I love chocolate lava cake and I make it quite often so I figured, why not try a Lemon Lava Cake made in a similar fashion? Hmmmm! It did not disappoint, this turned out so good! Every bite was an explosion of lemon in my mouth. Matt even declared that this was the best cake I’ve ever made!

 

 
 
 
Ingredients:
 

1 box Lemon Cake Mix + ingredients
2 boxes Instant Lemon Pudding
2 cups cold milk
1/3 cup sugar
1 1/4 cup water
3 T lemon juice
Powdered sugar, for dusting

 

 

Prepare cake mix as directed on package.

 

 

Pour cake mix into greased 13×9 baking dish.

 

 

Combine dry pudding, milk, sugar, lemon juice, and water in bowl.

 

 

Whisk together for 2 minutes until well combined and slightly thickened.

 

 

Pour pudding mixture over top of cake mixture. Do not attempt to spread it, just pour it over top.

 

 

Place baking dish on top of cookie sheet to catch any drips while cooking. Bake at 350 for 55 minutes to 1 hour.

 

 

Allow to cool for 20 minutes while sauce thickens slightly. Sprinkle top of cake with powdered sugar.

 

 

Serve warm and be sure to refrigerate any leftovers.

 

 

Not that you’ll have any leftovers…..yummy!

 

Lemon Lava Cake
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Ingredients
  1. 1 box Lemon Cake Mix + ingredients
  2. 2 boxes Instant Lemon Pudding
  3. 2 cups cold milk
  4. 1/3 cup sugar
  5. 1 1/4 cup water
  6. 3 T lemon juice
  7. Powdered sugar, for dusting
Instructions
  1. Prepare cake mix as directed on package.
  2. Pour cake mix into greased 13x9 baking dish.
  3. Combine dry pudding, milk, sugar, lemon juice, and water in bowl.
  4. Whisk together for 2 minutes until well combined and slightly thickened.
  5. Pour pudding mixture over top of cake mixture (do not attempt to spread it, just pour it over top).
  6. Place baking dish on top of cookie sheet to catch any drips while cooking.
  7. Bake at 350 for 55 minutes to 1 hour.
  8. Allow to cool for 20 minutes while sauce thickens slightly.
  9. Sprinkle top of cake with powdered sugar.
Notes
  1. Serve warm and be sure to refrigerate any leftovers.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/


Dinners for Dollars

April 30-May 6
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Mini Cheeseburger Piesrecipe credit

1 lb ground beef ($4.26)
1 T Worcestershire sauce (on hand)
1 t garlic salt (on hand)
1 cup shredded cheddar cheese ($1.16)
1/2 cup milk (on hand)
1/2 cup Original Bisquick Mix (on hand)
2 eggs (on hand)
1 medium tomato, chopped ($0.78)

Heat oven to 375?F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch skillet, cook beef? over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Cool 5 minutes; stir in Worcestershire sauce, garlic salt and cheese. In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup burger mixture. Spoon 1 tablespoon baking mixture onto burger mixture in each muffin cup. Bake about 30 minutes or until toothpick inserted in center comes out clean, and muffin tops are golden brown. Cool 5 minutes. With thin knife, loosen sides of muffins from pan; remove from pan and place top side up on cooling rack. Cool 10 minutes longer, and serve with chopped tomato as garnish.

COST-$6.20
The kids adore these. I’ve made different varieties before but the cheeseburger ones are always the favorite! They are super easy to make and very yummy to eat. We get 6 dinners and 2 lunches from this dish which makes it around $0.76 per serving.


Pesto Turkey and Pasta

1 box bow-tie pasta ($1.06)
2 cups cooked cubed turkey breast ($3.29)
1 cup prepared basil pesto sauce ($1.29)
1/2 cup coarsely chopped roasted red bell pepper ($1.19)
1 cup grated parmesan cheese ($1.16)

Cook and drain pasta according to directions. Mix all ingredients together in pasta pot. Heat over low heat, stirring constantly until heated through. Serve topped with parmesan cheese.

COST-$7.99
This is one of my go-to throw together dinners when life gets busy. I buy the turkey pre-cooked and cubed to save time. I can have this on the table in 20 minutes, big plus for those busy night. All the kids enjoy this dish even with the roasted red peppers. We get 6 dinners, 2 lunches and leftovers out of this which makes it around $0.73 per serving.

Chicken Stir Fry

3 chicken breasts, cooked and cut up ($2.99)
1 lrg bag frozen stir fry vegetables ($1.89)
1/2 cup stir fry sauce (on hand)
1 cup La Choy crispy noodles (on hand)

Combine chicken, vegtables and stir fry sauce in skillet and heat over med-lo until vegetables are tender crisp. Serve topped with the crispy noodles.

COST-$4.88
I love the crunch that the La Choy noodles add to this dish. Adding the noodles to the top is the only way to get my kids to eat this dish with all the veggies! We get 6 dinners and 2 lunches from this meal which makes it around $0.61 per serving.

Lemon Pepper Fish Fillet Sandwiches

4?T yellow cornmeal (on hand)
4?T all purpose flour (on hand)
2?t seasoned salt (on hand)
1 t lemon pepper seasoning (on hand)
2?T vegetable oil (on hand)
4 Tilapia fillets, each cut crosswise in half ($3.89)
1/2 cup tartar sauce (on hand)
8 whole wheat buns, toasted ($2.09)
1 cup shredded lettuce ($1.29)

In shallow bowl, mix cornmeal, flour, seasoned salt and lemon-pepper seasoning. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat fish fillets with flour mixture. Cook in oil 4 to 6 minutes, turning once, until fish flakes easily with fork.?Spread tartar sauce on cut sides of toasted buns. Layer lettuce and fish fillets in buns.

COST-$7.27
I love fish sandwiches but I do not like all the grease in fast food ones. I found this recipe quite awhile ago and it’s my go-to recipe when I’m craving fish sandwiches! The kids love it and like to help me with the cornmeal mixture. This makes 8 sandwiches which does not normally leave us with leftovers. This meal ends up being around $0.91 per serving.

Honey BBQ Meatloaf

2 lbs ground beef ($5.98)
3/4 cup ritz crackers, crushed (on hand)
1 egg, beaten (on hand)
1 1/2?cups BBQ sauce, divided?(on hand)
2 t Dijon mustard (on hand)
3?T honey, divided (on hand)
1/2 t seasoning salt (on hand)
1 t worcestershire sauce (on hand)

Preheat oven 350 degrees. In a large bowl mix ground beef, crushed crackers, beaten egg, 3/4 cup of BBQ sauce, mustard, 2 T honey, and seasoning salt. Mix well. Shape into a loaf and add to a foil lined pan. Mix together 1/2 cup BBQ sauce, Worcestershire sauce and one?T of honey to make the BBQ glaze. Brush glaze over the top of meat loaf, reserving?some glaze for serving. Bake uncovered at 350 degrees for 45 minutes – 1 hour. Serve with the remaining glaze.

COST-$5.98
I have had the hardest time finding a meatloaf that my kids will eat without complaint. I should have known to smother it in BBQ sauce and they’d scarf it down. Der. This meal gives us 6 dinners, 2 lunches and leftovers which makes it around $0.50 per serving.



Cherry Cobbler Bites

 
Cherry Cobbler Bites
 

I am a huge fan of Cherry Cobbler but I rarely make it. Then I found this recipe on Pinterest and I knew I had to give it a try! It was really easy to make and everybody in the family raved about it. I love the tartness of the cherries mixed with the sweetness of the glaze. Perfection!

 

 

Ingredients:

1 box yellow cake mix
1 cup flour
1 packet of active dry yeast
2/3 cup warm water
2 eggs
2 cans (21 oz each) Cherry Pie Filling
1/2 cup butter (no substitutes)
1 cup powdered sugar
3-4 T milk

 

 

Mix together 2 cups of dry cake mix, flour and yeast.

 

 

Add the warm water and stir together.

 

 

Add eggs and stir well.

 

 

 

It will be a thick, glob of mess so just blend it all together the best you can.

 

 

Use spatula to press mixture into the bottom of a 13×9 baking pan.

 

 

Spread both cans of cherry pie filling over top of cake mixture.

 

 

Pour the rest of the dry cake mix into a separate bowl. Slice the butter and add to cake mix.

 

 

Use your fingers to combine cake mix and butter until it forms clumps.

 

 

Sprinkle the mixture over top of the cherries. Bake at 350 for 45 minutes.

 

 

Allow to cool slightly.

 

 

To make the glaze, combine powdered sugar and milk, starting with 2T and adding more milk until glaze reaches desired consistency.

 

 

Pour over top while cobbler is warm.

 

 

 

Doesn’t that look amazing? You know you want some! It’s delicious and it only took me about 20 minutes to assemble it and throw it in the oven.

 

Cherry Cobbler Bites
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Ingredients
  1. 1 box yellow cake mix
  2. 1 cup flour
  3. 1 packet of active dry yeast
  4. 2/3 cup warm water
  5. 2 eggs
  6. 2 cans (21 oz each) Cherry Pie Filling
  7. 1/2 cup butter (no substitutes)
  8. 1 cup powdered sugar
  9. 3-4 T milk
Instructions
  1. Mix together 2 cups of dry cake mix, flour and yeast.
  2. Add the warm water and stir together.
  3. Add eggs and stir well (it will be a thick, glob of mess so just blend it all together the best you can).
  4. Use spatula to press mixture into the bottom of a 13x9 baking pan.
  5. Spread both cans of cherry pie filling over top of cake mixture.
  6. Pour the rest of the dry cake mix into a separate bowl.
  7. Slice the butter and add to cake mix.
  8. Use your fingers to combine cake mix and butter until it forms clumps.
  9. Sprinkle the mixture over top of the cherries.
  10. Bake at 350 for 45 minutes.
  11. Allow to cool slightly.
To make the glaze
  1. Combine powdered sugar and milk, starting with 2T and adding more milk until glaze reaches desired consistancy.
  2. Pour over top while cobbler is warm.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/