Eclair Cake

This was a huge hit with the kids!  This recipe came my way by Passionate Penny Pincher's newly released meal set that includes 5 meals and a weekly dessert.  They put together the grocery list and everything.  You should stop by their site, if you're interested.  They'll also be releasing a summer meal set in the next month or so (it would have been sooner but production got slowed down with COVID-19.)  I did a Pinterest search and noticed there are many similar recipes - if you wanted to take a look at trying it some different ways too. 

Let's Get Crafty!

Ingredients:

2 5.1 oz packages instant vanilla pudding

8 oz container whipped topping

3 cups milk

1 package graham crackers

1 tub chocolate frosting

Whisk together until completely combined:

2 5.1 oz packages instant vanilla pudding

8 oz container whipped topping

3 cups milk

Layer it up:

Single layer of graham crackers

1/2 pudding mixture

Another layer of graham crackers

1/2 pudding mixture

One more layer of graham crackers 

We didn't have a full box of graham crackers so we needed to pull in some Super Woman 

Honeymaid grahams for the win.  (Emily claimed that piece.)

For the grand finale layer: Chocolate frosting

To help soften it up, I put it in the microwave for 30 seconds.  Then it poured across the top easily and I used the back of a spoon to even it out.  (We only used around 3/4 of the tub, so... I took a spoonful.  Not the most healthy choice - BUT!  No regrets.  It was amazing and I already plan to do it again when we make it next time.

Let it chill out in the fridge for 4 hours

Connor was too excited to wait and had some around an hour.  He liked it and said the graham crackers still had a crunch to them.  When we had some with lunch the next day - it was perfectly softened.

Have a great day!  Thanks for stopping by.

Ravioli with Meat Sauce - NO BOIL (Whoohoo!)

I'm always on the hunt for quick and easy dinners and this one definitely fits the bill.  We don't eat ravioli often here and I bought some because I wanted to try it in the air fryer.  Well... I haven't done that and came home last Friday night tired and wanting to make dinner fast with little effort.

I know this is something we'll definitely have again because not needing to boil the ravioli by itself  makes this ridiculously easy.

Let's Get Crafty!

Start out by warming your sauce (or in my case - defrosting and then warming):

2 cups pasta sauce (we used a frozen packet I had of meat sauce but I'm thinking a full jar of premade sauce would be the perfect amount)

Add the ravioli (being sure to break up the pieces as needed so they are separated to help for even cooking and making sure it all finishes at the same time):

1 20 oz bag of cheese ravioli (or whatever flavor fits your fancy)

Once the ravioli and sauce are mixed together well - turn the temp to low/simmer and let the cooking happen for you.  We started with 10 minutes and then added another 5 minutes to help it finish.  It'll depend on how high you have your temperature but you'll want to be careful it isn't too high or you may need to add some water.

Thanks for stopping by!  Hope you have a great day.

Breakfast Casserole Strata

I'm sure it's hard to believe that there's a breakfast casserole that I haven't tried or made - but then this little recipe popped up on my radar.  

This recipe comes from the back of a Kroger brand pork stuffing mix.  I cut the recipe out of the box and have had it sitting on the counter for a while.  It always makes me happy when the day comes where I use it.  It's tweaked and adjusted for what I had on hand or what I didn't want to include.

Let's Get Crafty!

Preheat oven to 350 

1 box Kroger pork flavored stuffing mix

1 cup diced ham

1 cup diced peppers (we used red)

1/2 cup green onions

1/3 cup (pablano pepper - we didn't have any but I wish we had!)

1 tablespoon diced garlic (I used a list bit of garlic powder)

2 cups shredded cheddar cheese

10 eggs, beaten

2 cup milk (the recipe called for heavy cream but we used 2% and it was great)

In a large bowl, combine the eggs and milk and whisk until well combined.  Add the remaining ingredients and mix until well distributed.

Pour into a 8 x 12 casserole dish that has been sprayed with nonstick spray and bake for 40 minutes.  (We needed to do some extra time.)

Remove from oven and let sit for 10-15 minutes.

Happy Sunday Funday!  Our little Haley Bug is taking a snoozer and I was excited to steal a few minutes to type this out while Emily played in the sandbox as breakfast was cooking.

Freezer Meal - Chicken Pot Pie Starter

Chicken pot pie is one of those comfort meals that makes me think of growing up.  My thought was if I could get everything going in the crockpot and just have to pop it in the crust and in the oven at the end of the day then maybe I could make it happen more often.  This is one of those meals that I know I can always count on the kids eating really good.

I don't usually put potatoes in mine but wanted to give it a try since I have been reading many recipes that included them.  I would cut them smaller next time but there were a good addition.

Let's Get Crafty!
Mix together in a freezer bag:
2 chicken breast diced
1 can cream of chicken
1 can cream of celery
1/2 cup diced celery
1/2 cup sliced carrots
1/2 cup diced onion
1 large chopped potato

On cook day - I'll put it in the crock pot at the start of the day and add in the peas before baking.  I like to use frozen peas because I think their texture holds up better to baking.

Of course I had to put some green chiles on one side to spice it up

(Tip: Be sure to dry them off as much as possible, so the crust doesn't get soggy from the water)

There's a funny story about using the crescent rolls - I had bought and planned to use pie crust.  I was thinking about it all day while I worked in the other room and could smell it simmering away in the slow cooker.  By 4 o'clock I had convinced myself that today would be a double crust day.  Yep!  That's right.  Not just the top crust!  Well... I didn't get the pie crust out of the freezer to let it thaw in time and then there wasn't enough time for it to thaw.  Thankfully I had some crescent rolls on hand.

This way is good too - but let's be honest - it's not double pie crust good. ;)

Thanks for stopping by!  I hope you have a great day.

Scalloped Potatoes in the Instant Pot

I love potatoes.  Very much.  I could probably eat them every day and be in hog heaven.  These scalloped potatoes are pretty darn good and came together fast.  I had just gotten a 7 inch cake pan to use in the Instant Pot and have been itching to use it.  This seemed like a great way to start.

Let's Get Crafty!
Ingredients:
4 medium sized russet potatoes, sliced 1/4 inch thick
1 cup evaporated milk (or heavy cream)
1 cup milk
3 garlic cloves, grated
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper
2 cups cheddar cheese

Layer half into the bottom of the 7 inch pan (spray the pan first with non-stick spray):
4 medium sized russet potatoes, sliced 1/4 inch thick

Whisk together and pour half over the potatoes:
1 cup evaporated milk (or heavy cream)
1 cup milk
3 garlic cloves, grated
2 tablespoons flour
1 teaspoon salt
1 teaspoon black pepper

Add half over the potatoes:
2 cups cheddar cheese

Layer it up one more time: potatoes and sauce

Put the 7 inch pan in the Instant Pot on top of the little wire rack (mine came with the Instant Pot) inside the main pot of the Instant Pot and add 1 1/2 cups of hot water.  Then put the 7 inch pan with the scalloped potatoes on top of the wire pan.

Using the manual setting: cook for 35 minutes (I initially did it for 25 and then needed to add another 10.)  Do a quick release when the cook time is up.

Get your broiler going about halfway through the cook time

Spread your remaining cup of cheese over the potatoes and toss under the broiler.  Ours was done in just a couple minutes.  You'll want to watch it closely so you catch it in time.

So... I wasn't initially as clear about using the pan as I should have been and on my birthday dinner my husband was making this recipe and had shenanigans putting the scalloped potatoes directly into the Instant Pot.  I've seen other bloggers do it that way, but I highly recommend using a smaller circle pan inside that Instant Pot and I thank my husband for trying the recipe.  :D

Speaking of my birthday dinner - 

Mark also made crab cakes and they were delicious!

Thanks for stopping by!  Have a great day.

Sausage Breakfast Casserole in the Instant Pot

Happy Mother's Day to all Moms and all people who love and care for others like a Mama!  This is a special Mother's Day with it being my first with our new little one.  It also feels unlike the others because we can't all be together to celebrate.  I'm hopeful that this will pass soon and we'll all be together again celebrating holidays and special events in our lives.

Here's a recipe that I've been wanting to try for a while and we had the ingredients on hand so today felt like a good day to do it.  This is a picture of it going into the Instant Pot.  It's cooking away while I type away. 

Let's Get Crafty!
Get out your 7 inch pan and hit it with the non-stick spray

Brown together until fully cooked and onions are softened:
1 cup breakfast sausage
1/2 onion, diced

Whisk together:
6 eggs (probably should have used 8 but we're avoiding the store - I'll get some more next week)
1/4 cup milk
Dash of salt and pepper
3/4 cup cheddar cheese

Layer it up in the pan:
2 cups shredded hash browns (they were frozen but I did a quick 1-2 mins in the microwave to help them separate so they would mix easily with the other ingredients)

Add in the sausage and onions

Pour the eggs on top

Mix it all together

Cook in the Instant Pot on the manual setting for 25 minutes and let the pressure release naturally for another 10 minutes to finish the cooking process.

I hope everyone has a blessed day.

Egg Drop Soup in the Instant Pot

This soup is a favorite of Miss Emily and since our local Chinese Food place is closed we decided to give it a try at home.  We're hoping they'll be back up and running once they feel safe again.  They made the decision to close while the Stay at Home orders were in place.

I'm happy to report that this got a thumbs up from Emily.  My egg ribbons are no where near as nice as what you get at the restaurants... but it tastes great. 

Let's Get Crafty!
All into the Instant Pot and whisk together:
2 cans low sodium chicken stock
1 teaspoon ground ginger
1/2 teaspoon sesame oil
1/2 teaspoon garlic powder

Cook on the manual setting for 1 minute
(The process usually takes 10 minutes total by time the IP pressurizes)

Once the minute is up - do a quick release for the pressure

Slowly stir into the chicken stock:
2 eggs, whisked together

Add your favorite add-ins:
Mine are green onions, soy sauce and crunchy noodles

This would be amazing with fresh ginger and I need to up my game on swirling the scrambled egg into the soup.  :D

Thank you for stopping by!  I hope you're all staying healthy and safe.