A couple of recipes
Happy Easter to all who celebrate! May you have had much chocolate. :)
I have two recipes here from today's Easter Dinner. One is a Chocolate Eclair Cake that my mom made. It's quite tasty to eat even though it's made from instant pudding and cool whip. The other is a Roasted Brussel Sprouts Salad which I made.
No-Bake Chocolate Eclair Cake
2 3-oz boxes instant vanilla pudding
3 c milk
8 oz Cool Whip
1 box whole graham crackers
1 can chocolate frosting
Mix pudding and milk until thick, then add Cool Whip. In a a 9x13-inch pan, lay graham crackers evenly on bottom. Spread one half pudding mixture on crackers. Add another layer of graham crackers and remaining pudding. Top with graham crackers and press slightly into pudding. Top with icing. Refrigerate overnight.
If it's difficult putting the icing on the top layer of graham crackers, heat the icing for a little bit to soften it. Then drop several spoonfuls on top of the graham crackers, and spread the icing across the top.
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Roasted Brussel Sprouts Salad
Since I made this recipe without a written recipe as a guide, I didn't measure anything. Basically, you want some of everything, but how much you want is up to you. One thing I think would be very good with this dish is dried cranberries. They would provide a sweet-tart balance to the dish.
Brussel sprouts
Olive oil and salt
Goat cheese, a couple of ounces
Walnuts, about 1/2 cup, toasted
Bread crumbs, toasted
Vinaigrette
Olive Oil
Red Wine vinegar
Balsamic vinegar
Mustard
Salt and pepper
Preheat oven to 425F. Put roasting pan into oven while preheating so it gets good and hot. Toss brussel sprouts with oil and salt, pour into pan, and roast for about 20 minutes until just tender and browned. Let cool.
When cool toss with goat cheese and walnuts. Mix all vinaigrette ingredients together and toss again. Top with bread crumbs. Serve.
This entry was originally posted here and has
comments. Comment here or there.
I have two recipes here from today's Easter Dinner. One is a Chocolate Eclair Cake that my mom made. It's quite tasty to eat even though it's made from instant pudding and cool whip. The other is a Roasted Brussel Sprouts Salad which I made.
No-Bake Chocolate Eclair Cake
2 3-oz boxes instant vanilla pudding
3 c milk
8 oz Cool Whip
1 box whole graham crackers
1 can chocolate frosting
Mix pudding and milk until thick, then add Cool Whip. In a a 9x13-inch pan, lay graham crackers evenly on bottom. Spread one half pudding mixture on crackers. Add another layer of graham crackers and remaining pudding. Top with graham crackers and press slightly into pudding. Top with icing. Refrigerate overnight.
If it's difficult putting the icing on the top layer of graham crackers, heat the icing for a little bit to soften it. Then drop several spoonfuls on top of the graham crackers, and spread the icing across the top.
=================
Roasted Brussel Sprouts Salad
Since I made this recipe without a written recipe as a guide, I didn't measure anything. Basically, you want some of everything, but how much you want is up to you. One thing I think would be very good with this dish is dried cranberries. They would provide a sweet-tart balance to the dish.
Brussel sprouts
Olive oil and salt
Goat cheese, a couple of ounces
Walnuts, about 1/2 cup, toasted
Bread crumbs, toasted
Vinaigrette
Olive Oil
Red Wine vinegar
Balsamic vinegar
Mustard
Salt and pepper
Preheat oven to 425F. Put roasting pan into oven while preheating so it gets good and hot. Toss brussel sprouts with oil and salt, pour into pan, and roast for about 20 minutes until just tender and browned. Let cool.
When cool toss with goat cheese and walnuts. Mix all vinaigrette ingredients together and toss again. Top with bread crumbs. Serve.
This entry was originally posted here and has
comments. Comment here or there.