Eclair Cake

This no-bake recipe was the perfect addition to a family dinner last week (and perfectly delicious!). The Eclair Cake came in handy with no kitchen and a last minute party invitation. It comes together in a matter of minutes, but tastes like a freshly baked eclair recipe that took all day. This dessert will certainly be a crowd pleasure and satisfy a chocolate craving all at once!!



Eclair Cake

2 (3 oz) pkg. instant French Vanilla pudding
3 cups of cold milk
1 (8 oz) container Cool Whip
1 box graham crackers
1 container of chocolate cake frosting


Combine pudding with milk and mix well. Place in the fridge for 3-5 minutes or until slightly set. Fold in Cool Whip and beat 2 mins. Place a layer of whole graham crackers in 13X9 pan. Cover with 1/2 of pudding mix. Top with a second layer of graham crackers. Spread remaining pudding over crackers. Top with 3rd layer of graham crackers.

In the microwave heat container of chocolate frosting at 30 sec intervals until just melted enough to be able to easily spread or poured onto the top layer. Pour and spread evenly over the top of the cake.

Put in refridgerator for at least two hours before serving.

New House Kitchen Rennovation!

Hi Everyone!
I just wanted to let you know that my husband and I recently bought a new home. We've decided that one of the many projects in the new home will be a brand new kitchen! I am very excited to have a kitchen that we can design and love, but that also means that I won't be able to cook as much when the kitchen gets torn apart. I still plan on posting other helpful cooking information, but the recipes will be few a far between for a little bit. Once the new kitchen is up and running, you can expect the Gorgeous Gourmet to be back in action!! :D

Cucumber Summer Salad

This recipe comes from my sister-in-law. She made this using the vegetables she and my brother grew in their garden. When I tasted how bright and fresh this summer salad was, I knew I had to try it! It comes together in just a few minutes, requires very little cooking, and goes great with summer barbeques.

Cucumber Summer Salad

1 medium to large cucumber, sliced

2 green onions, sliced

2 cups green beans, ends cut off

4 Tbs. fresh basil, chopped

1/2 to 3/4 cup Sweet Italian dressing
salt

freshly ground black pepper

Bring a large pot of water to boil. Cook the green beans until just tender, but still slightly crisp. When cooked slightly, immediately run under cold water to stop cooking. Cut the green beans into one inch pieces. In a medium bowl, add cucumber slices, cooled green beans, green onion, and basil. Pour 1/2 cup of Italian dressing into the bowl and mix well. Add more dressing if you like it to have more liquid. Add some salt and pepper and mix well. Chill before serving to allow all of the flavors to marry. Toss just before serving.

Lemon Dijon Pork Milanese

This dish is an adaptation of a family recipe for breaded meat. You can use this recipe on virtually any meat, but it's especially delicious on pork and chicken. I added the lemon zest and dijon mustard to give the meat a little kick and slight tang. For a real homey feel, I always eat the breaded meat with applesauce. The cool, sweetness of the applesauce against the warm, crispiness of the meat is Heaven!

The meat can also be baked if you do not want to fry it, but baking it will not give it the crispy, golden crust that is so delicious - so for this one, I recommend frying the meat in just a bit of oil, it's worth it!

Lemon Dijon Pork Milanese

4 pork loin chops or pork cutlets, pounded to 1/3 inch thickness

1 cup italian bread crumbs

1/2 cup grated parmesan or romano cheese

1 egg, slightly beaten

5 Tbs. Dijon mustard

1 lemon, zested

salt

freshly ground pepper

ground red pepper (optional)

1/4 cup olive oil

Preheat oven to 200 degrees. Stir the breadcrumbs and cheese together in a large shallow dish. Lightly beat the egg in another shallow dish. Add the mustard and lemon zest to the egg, mix well. Sprinkle the pork with salt, black pepper, and red pepper. Dip the pork, one at a time in the egg/mustard mixture. Allow the excess to drip off, then dredge in the breadcrumb mixture, pressing to coat the meat completely. Place on a small baking sheet or platter.

Heat the oil in a large skillet over medium-high heat. Working in batches, add the pork to the skillet and pan fry until the pork is golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then place them on a clean baking dish and place in the oven to keep warm.

When ready to serve, lightly drizzle with lemon juice.

Quick Calzones

This really isn't a recipe, but rather an idea for a quick weekday meal. Instead of boring old pizza, I decided to make yummy Calzones. They are just as easy as making a pizza, but I think everything is more fun in a pocket of flaky dough! This is a quick recipe because you can use store bought ingredients to have a hearty and delicious meal on the table in no time! Plus, you can control the amount of each ingredient. So, if you like more sauce (like me!) just add it - more meat (like my husband!) load it up!

I recommed getting your pizza dough from either your favorite pizza parlor, or an italian market. It's always fresh and ready to go. You can freeze the dough for up to 6 months and just defrost it in the fridge overnight before you use it.

Quick Calzones

1 package pre-made pizza dough

1 1/3 cups pizza sauce, plus more for dipping (or more if you like it extra saucy like me!)

2 cups Mozzarella cheese

Pizza toppings: pepperoni, sausage, peppers, onions, chicken, whatever you like!

splash of water (for brushing on the edges to seal)

2 Tbs. olive oil

Preheat oven to 425 degrees.

Separate your pizza dough into 4 equal parts. Take each part and roll into a circle. Brush the outer edges with water to act as a glue for the Calzone. On only half of the circle, place about 1/3 cup of sauce. Top with your pizza toppings and 1/2 cup of Mozzarella cheese.

Carefully fold over the Calzone to make a pocket. Using a fork, seal the edges. Brush the outside with olive oil. Place on a lightly greased cookie sheet or pizza pan.

Continue making all of your Calzones. Once all are placed on the cookie sheet or pizza pan, bake for 10 minutes or until the crust is golden brown. Serve with extra pizza sauce for dipping!