Chocolate Eclaire Cake

Stupid Easy and Crazy good!
The pictures for this cake did not do it justice. It really comes out in pretty layers but it was the first slice and a corner piece. I was too busy licking my fingers to put the camera down to take a better picture. This is very much like the ice box cakes!

2 (3.5 ounce) packages instant vanilla pudding mix
1 (8 ounce) Cool Whip
3 cups milk
1 (16 ounce) package graham cracker squares
1 (16 ounce) package prepared chocolate frosting

In a medium bowl, thoroughly blend the pudding mix, whipped topping, and milk.
Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan. Evenly spread half of the pudding mixture over the crackers. Top with another layer of crackers and the remaining pudding mixture. Top with a final layer of graham crackers.
Spread the frosting over the whole cake up to the edges of the pan. Cover, and chill at least 4 hours before serving.
Make vanilla pudding according to directions.
Layer graham crackers on the bottom of a 9x13 pan.
Top with vanilla pudding, layer crackers and top with pudding and then add
the final layer of crackers. Frost the top with chocolate frosting. Let set in
fridge for 3 hours. If you would like to add another layer of pudding and crackers this is fine.

Broccoli and cheese turnovers

OK, this was a trial dinner. This was all we had in the freezer to make. I had two packages of broccoli and cheese and 2 Pillsbury butter crescent rolls. I emptied the contents of the broccoli and cheese into the pan and heated it through and broke open the crescents and added the broccoli mixture to the crescents and sealed all edges.

Popped into the oven on 350 and baked to the directions on the can of the crescents.
These turned out AMAZING! If I had chicken on hand I would have boiled 2 breasts and added it to the broccoli and cheese mixture.

The family loved it. They are not big broccoli eaters but these two dishes went over very well.

PASTA SUPREME SALAD

Pasta Supreme Salad
This is a great summer salad.

2lb. rotini pasta
1/2 to 1lb. ham sliced into 1/2 inch thickness or 1 inch thickness
1 1/2 to 1lb. turkey cut in 1/2 inch or 1 inch slab
1 package of cubed cheese
1 lg. bottle Italian dressing
1 pkg. frozen broccoli florets
3 Tbsp. salad delights (seasoning section)

Boil pasta as normal. Salt water. Take slabs of cold meat and cut into cubes.
Add to pasta with the cubed cheese. Drain pasta from boiling water, pour the boiling water over the broccoli florets to Blanch them, add broccoli to salad.
Pour into large mixing bowl and add 3 Tbsp. seasoning along with one bottle Italian dressing. Mix gently but thoroughly. VOILA! ready to serve!

To Die for Blueberry Muffins

Ingredients:

11/2 cups all purpose flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup blueberries



Topping:
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
11/2 teaspoons ground cinnamon





Directions: Preheat oven to 400 degrees. Grease muffin cups or line with muffin liner

2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffing cups right to the top, and sprinkle with crumb topping mixture.

3. To make crumb topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

4. Bake for 20-25 minutes in preheated oven, or until done.

Substitutions: Leah Beth likes chocolate chip muffins better than blueberry so instead of blueberry I add 1 cup choc. chips. and for the topping I take out the cinnamon and add 1 1/2 teaspoons of chocolate.