Georgia"s No Bake Chocolate Eclair Cake

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Georgia’s No Bake Chocolate Eclair Cake

We all fell in love with this recipe which I think I found on Facebook but I’m not sure. It could have been while I was browsing recipes on line. Wherever it is from, it is really delicious.  The child in me still loves graham crackers!  Give it a try, it might treat your inner child! Ray says it will do more than that!

 

NO-BAKE ÉCLAIR CAKE

 INGREDIENTS:

 Cake layer:
1 box (16 oz) graham crackers
2 packages (3.4 oz each) instant vanilla pudding
3 1/2 cups whole milk
8 oz Cool Whip

CHOCOLATE FROSTING:

3 Tbsp unsweetened cocoa powder
1 1/2 cups powdered sugar
3 Tbsp of salted butter, melted
3 Tbsp whole milk

INSTRUCTIONS:

1. Whisk together the pudding and milk in a large mixing bowl until thickened, about 2 minutes. Fold in the Cool Whip.


2. Spray a 9×13 baking pan with non-stick spray. Line the bottom of the pan with a single layer of graham crackers, breaking them in smaller pieces to cover the entire bottom of the pan.


3. Spread half of the pudding mixture evenly over the bottom layer of graham crackers.


4. Top with a second layer of graham crackers, followed by the second half of the pudding.


5. Top with the third and final layer of graham crackers.


6. Whisk together the cocoa powder, powdered sugar, melted butter and 3 Tbsp whole milk to make the chocolate frosting.


7. Spread evenly over top the third layer of graham crackers.


8. Cover and refrigerate overnight so the pudding has time to set up and the graham crackers to soften before serving.

bon appétit, Georgia

Georgia’s No Bake Chocolate Eclair Cake

Georgia"s No Bake Chocolate Eclair Cake

Georgia"s Cheesy Brown Rice Recipe from 50 Years Ago

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My Cheesy Brown Rice from 50 Years Ago – Georgia Mossholder

I invited some new friends over for dinner about 50 years ago then was dismayed to learn that they were vegetarians.  Oh my! That was way out of my expertise!  I dashed to the library, found a vegetarian cookbook, and copied down a casserole recipe.  I chose it because  I figured it had to be good since it had lots of cheese which I thought at the time would satisfy any protein requirements.   I never get tired of this dish and personally could eat it every day of the week.  Nowadays I usually tweak the recipe to suit my own taste.  It often depends on how much cooked rice I have on hand and what’s in my cupboard at the time. I like the flavor best with black eyed peas and sometimes make do with the smaller can of chilies but I prefer the 7 oz. size.  Left overs?  I heat them up in a skillet with some melted butter. Yum!

CHEESY BROWN RICE

 INGREDIENTS:

3 or 4 Cups cooked brown rice                          1 large onion chopped

15 – ½ oz. can black eyed peas, or black beans or kidney beans, rinsed

One 7 oz. or smaller can green chilies, chopped (your choice)

3 or 4 cloves of garlic, minced (your choice as to how many)

Black olives- about a third of a 303 size can, sliced into crescents

8 oz. ricotta cheese thinned with yogurt or milk so it’s spreadable

¾ pound shredded Monterey  Jack cheese

½ cup to 3/4 cup or more of shredded sharp cheddar.

Garnish (optional) 1 or 2 Green onions, chopped

 

Preheat oven to 350˚

Mix together the rice, beans, garlic, onion and chilies in a bowl.

Grease or butter a 9 x 13” casserole dish and prepare the four  layers:

1. rice/bean/chili/garlic mix


2. ricotta cheese


3. the sliced black olives followed by the jack cheese


4. Final layer of rice/beans mix.

Bake 20 minutes, sprinkle cheddar cheese on top, then bake 10 more minutes or until cheese is melted and a bit browned.

Add garnish if desired.

Georgia"s Cheesy Brown Rice Recipe from 50 Years Ago

Georgia"s Recipe of the week – Georgia"s Bar-b-Q spareribs

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GEORGIA’S BAR-B-Q SPARERIBS

Ray was after me for another recipe so I scoured my long double wide recipe box my son made for me many years ago.  My mouth started to water when I saw this recipe.  I have no clue where I got it, but it dates back about 50 years, long before people worried about the amount of sugar in ketchup. The recipe card which is in my handwriting is yellow with age, grease spots and has question marks regarding amounts of ingredients.  No matter, the spareribs always seem to turn out “finger lickin’ good.” I love to serve them with corn on the cob since I’m a hands-on diner at heart.

Warning: It’s wise to provide your family or friends with lots of napkins or perhaps have a roll of paper towels on hand. That will let them enjoy diggin’ in.

 INGREDIENTS:

Pork spareribs:  I like the long bony ones because I love to gnaw away and slurp up the sauce. Meaty ones fill me up too soon. How many?  I buy enough to fill my largest roasting pan.

3 or 4 lemons?                                1 large Onion?

 Ketchup:  Amount depends on how much meat you are cooking. I use about 28 to 32 ounces?

Water?  I use about ½ cup or more to get all the ketchup out of the bottle

1/3 cup to ½ cup Brown Sugar        1 teaspoon Chili Powder

3 Tablespoons Vinegar                    4 tablespoons Celery Seeds

4 Tablespoons Worcestershire Sauce

 DIRECTIONS

 Preheat oven to 425˚

Slice your spareribs into single portions and place in your roasting pan. Sprinkle them with salt and pepper.

 Thinly slice your onion and your lemons and spread over the spareribs.  Use however many it takes to cover the meat.

Bake for ½ hour at 425˚.

 While spareribs are baking, combine Ketchup, Water, Brown Sugar, Chili Powder, Vinegar, Celery Seeds and Worcestershire Sauce in a pan. Stir everything together and bring to a boil and then simmer ten minutes.

 After the meat has roasted the first half hour, take your roasting pan from the oven and remove as much of the melted fat as you can.  Turn ribs over and pour sauce over them. Make sure every one of them is coated. I use tongs to twirl them around.

 Turn the temperature down to 350˚ and then return the ribs to the oven. You will be baking them for another 30 to 50 minutes and turning them several times to keep them coated with the sauce which gets thicker with time.  I usually turn them over about 3 times or every 15 minutes.

 I like to cook rice to sop up any sauce that escapes the ribs but potatoes would work just as well.  I’m going shopping tomorrow so we’ll be havin’ spareribs, rice, and a spinach salad for dinner.  Yum!

 Watch for a new recipe from Georgia every Friday. She’ll be experimenting on me with new taste delights all through each week. Yum! Yum! Ray

Georgia"s Recipe of the week – Georgia"s Bar-b-Q spareribs

Georgia"s Yummy Chicken "n Mushrooms

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GEORGIA’S YUMMY CHICKEN ‘N MUSHROOMS

Larry’s rice cooker has made cooking dinner so much easier for me. Tonight, inspired by a special sale of boneless, skinless chicken thighs, I indulged my love of creamy mushrooms. It was so delicious our plates were cleaned lickety-split!

INGREDIENTS

6 Boneless/Skinless chicken thighs 12 oz. Mushrooms sliced medium

¼ cup Yellow Onion minced ¼ cup Butter

Salt, Pepper, Garlic Powder, Paprika, Rosemary Powder to taste

1 cup Heavy Cream Thyme to taste

DIRECTIONS

Scrape excess fat off chicken thighs. Sprinkle both sides with Salt, Pepper, Paprika, Garlic powder, and Rosemary powder.

Melt Butter in frying pan, add Chicken and cook until done, turning to brown all sides. Remove chicken from pan and keep warm.

While chicken is cooking mince the onion and slice the mushrooms.

Add onion and mushrooms to frying pan which should have enough melted butter remaining after you took out the chicken. If not, add more butter. Sauté over medium het. Stir occasionally, until mushrooms are softer and a little brown. Push mushrooms to the side, add cream to center of pan, and scrape to release any seasonings stuck in pan; sprinkle a teaspoon (or more) of Thyme over top of cream and stir and cook until cream has reduced about one third. Taste to see if it needs more salt and pepper. Stir mushrooms into the cream.

I served the chicken with creamy mushrooms over brown rice plus a side vegetable dish. Tonight’s was my Easy Zucchini. While the mushrooms were cooking I prepared the zucchini, garlic and onion for this side dish.

EASY ZUCCHINI

Quarter zucchini lengthwise then slice into pie shaped pieces. Heat some olive oil in a frying pan then add a clove of chopped garlic, chopped yellow onion and the zucchini. Sprinkle with oregano, salt and pepper. Sauté a few minutes then add some tomato paste and a little water (or wine).

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Georgia"s Yummy Chicken "n Mushrooms

OUR EASY EGG SANDWICH – A RECIPE FROM GEORGIA MOSSHOLDER

OUR EASY EGG SANDWICH

Serves 2

 

 

INGREDIENTS:

 2 Eggs                         

Pat of butter and 1 or 2 teaspoons olive oil                

1-1/2  cups spinach, washed & chopped 

Clove of garlic – slivered thin

 Salt and pepper

2 slices of Sharp Cheddar Cheese

Swab of catsup or a swab of Pesto Sauce

2 Oroweat Whole Wheat Sandwich Thins

 

 Rinse the spinach and slice/dice it up a bit.  Add olive oil to your heated frying pan. When oil is warm, add garlic and spinach, a sprinkle of salt and pepper and cook two or more minutes until spinach shrinks up and the loose liquid is gone. Remove from pan, set aside and keep warm.

 Turn on your broiler.

 Clean your frying pan and add a nice sized pat of butter. When it is melted, add egg, and break the yolk so the sandwich won’t be a drippy accident waiting to happen.  I use a handy dandy gadget which is a round metal form so the egg perfectly fits the Oroweat Whole Wheat Sandwich Thins circular slices.  If you don’t have that handy dandy gadget just try to keep the shapes of the eggs roundish.  After the first egg has cooked almost a minute I loosen the egg from my gadget and then slide the gadget and some butter aside and add the other egg into the form and break its yolk as well.  Optional: sprinkle with salt and/or pepper

 While eggs are cooking, very lightly warm your Oroweat Whole Wheat Sandwich Thins under the broiler. You don’t want them to get crisp, just warmed up a bit. Then divide the spinach onto two of the slices and put cheese slices on top. Remove the two plain circles from the oven.  If you love catsup like Ray does, now is the time to put that splat of catsup on the plain slice.  I like the pesto sauce.

 By this time check to see if your eggs are about ready.  If the cheese has melted, turn off broiler, remove the sandwiches and add eggs on top of cheese. Then put on the Oroweat Whole Wheat Sandwich Thins lids and ring the breakfast bell.  Enjoy!  ;~)

 

OUR EASY EGG SANDWICH – A RECIPE FROM GEORGIA MOSSHOLDER