Tuesday, December 4, 2007
This dessert is so yummy. But in my opinion, anything with pudding, cool whip and chocolate is delicious.
1 box (1lb) graham crackers
2 (3 1/4 oz) boxes instant French vanilla pudding
3 1/2 cups milk
1 (8oz) container frozen whipped topping
1 1/2 cups confectioners' sugar
1/2 cup cocoa
3 T butter, softened
3 T milk
2 tsp light corn syrup
2 tsp vanilla extract
Spray pam in the bottom of a 13X9 pan. Line the whole bottom with graham crackers. (you don't crush them, just sort of lay them in the bottom to cover the bottom of the dish). Beat pudding with milk at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of graham crackers over pudding mixture. Pour remaining half of pudding mixture over graham crackers. Place another layer of graham crackers on top of pudding mixture.
For frosting, blend together sugar and cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla. Stir until creamy. Cover last layer of graham crackers with frosting. This dessert tastes best if you can chill it for 24 hours.
I saw this once on Rachel Ray. Max doesn't rave over it, but I really like it. I like the sweetness of the cornbread.
2 boxes corn muffin mix, 8 1/2 ounces each (recommended: Jiffy)
4 tablespoons melted butter
1 1/2 cups milk
1 cup frozen corn kernels
Extra-virgin olive oil for drizzling
2 tablespoons extra-virgin or vegetable oil, 2 turns of pan
1 pound ground beef
1 small onion, finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons cayenne sauce
2 1/2 cups shredded cheddar or jack cheese
1/2 red bell pepper, chopped
1 small can, (2 1/4 oz) sliced chilies or jalapenos, drained (I use the chilies so it's not too hot for my kids)
2 scallions, chopped
2 small vine ripe tomatoes, seeded and diced
2 tablespoons drained sliced green olives (salad olives)
1 to 2 tablespoons chopped cilantro leaves, optional garnish
mild to medium taco sauce to pass at table
Preheat oven to 400 degrees
Mix together 2 packages muffin mix with 2 eggs, 4 tablespoons melted butter, 1 1/2 cups milk and frozen corn kernels. Wipe a nonstick skillet with a little extra-virgin or vegetable oil and pour in the muffin mix. Use a large skillet, 10-12 inch. Choose a pan with oven safe handle or double-wrap handle with foil to protect it in the oven. Place pan in oven and bake 15-17 minutes in center of oven until light golden in color.
Brown the meat over medium high heat in a second skillet in extra or vegetable oil, 2 turns of the pan. Add onions and spices and cook meat 5 minutes more.
Remove cornbread from oven and top with meat, cheese, and veggies. Add pan back to oven and cook 5 minutes more to melt cheese. Garnish with cilantro. Cut into 8 wedges and serve the deep dish pan pizza from the skillet. Pass taco sauce at table to sprinkle on top.
2 T Olive oil
1 small onion, chopped
1 red pepper, chopped
1 jalapeno pepper, chopped (sometimes I don't put this in if I don't have it, or if I'm making it for people who don't like spicy food. also, sometimes I use canned jalapeno because I hate chopping them.)
1 Large clove of garlic, minced
1/4 cup flour
1 can (14.5 oz) chicken broth
zest of one lime
juice of one lime
1/2 tsp ground cumin
2 cups cooked chicken breast, cubed
1/2 cup corn kernels (cooked)
1/2 cup black beans
2 T chopped cilantro
Heat oil in a 10 inch skillet over med-low heat. Add onion, peppers, and garlic; cook 1 minute. Stir in flour and cook 2 minutes more. Add broth, lime juice, lime zest, and cumin. Cook, stirring over med heat until thick and smooth, approximately 8 minutes. Stir in chicken, corn, black beans, and cilantro.
1/2 cup flour
1/2 cup yellow cornmeal
1/4 cup shredded cheddar cheese
1/2 tsp chili powder
2 T sliced black olives
1 egg, lightly beaten
1 T olive oil
1/2 cup milk
Combine all topping ingredients in a bowl until well blended. Put filling in an baking dish and drop batter by tablespoons over filling. I use a baking dish that is somewhere in between a 13X9 and an 8X8. Bake at 400 degrees for 30-35 minutes or until topping is golden brown. Garnish with cilantro of course.