My best friend is an amazing chef and he made me this awesome chocolate eclair cake back at the 4th of July. I have to say it was amazing! It took me forever to get the recipe from him. I am a huge fan of chocolate and this is one recipe that will satisfy your taste buds.
24 low-fat graham crackers (about 1 box)
2 small suger-free instant vanilla pudding
3 cups skim milk
12 ounce cool whip
1small sugerr-free instant chocolate pudding
1 1/2 cups skim milk
Place 8 crackers in bottom of 13×9 pan. Mix vanilla pudding and 3 cups of milk well. Let sit two minutes. Gently fold in cool whip. Pour half on graham crackers. Top with 8 more crackers. Spread remaining pudding over crackers. Top with the last 8 crackers. Mix the small instant chocolate pudding with 1 1/2 cups of milk. Let sit 2 minutes. Spread over graham crackers. Let sit 6 hours or overnight in refrigerator to soften crackers.
Every year we get together with the Collins clan for a wonderful weekend of food, family and fun at their yearly campground meeting.
I have been really grateful to get know my father-in-laws family over the past two years and really love spending time with them.
We get together and talk and laugh about old stories and this year they had a live band perform old folk songs. It was pretty awesome.
The food was amazing. Saturday night we had hamburgers and homemade slaw. Martha is the best cook. We also had a real treat with homemade ice cream. Talking about good times! I can’t wait to go back next year.
I know it’s been a while since I have posted a recipe but I just had to share this one. I made this dip for my coworkers today and they loved it. This a recipe I just got from my mom and I have to say you will love it too!
2 lbs of hot sausage
2 cans of Rotel
2- 8oz blocks of cream cheese
1. Brown Sausage in a skillet
2. Mix sausage with other ingredients and mix till well blended. (Do not drain Rotel)
3. Cook in crock pot on low for 2 to 3 hours.
4. Serve with Tortilla chips.
Last night my wife and I had her sister and her boyfriend over for dinner last night. It has been a while since we had them over and with it being Mermorial Day weekend, we thought it would be the perfect time.
We made a lot of good food. We fired up the grill to have some awesome tomato and basil chicken. Spencer slow cooked it on low to make it extra juicy.
Kate made an amazing new dish I have never heard of. It had tomatoes mixed with basil and butter and topped with seasoned sourdough bread. I hate tomatoes and I loved it. I am going to try and get the recipe and post it soon.
I made my infamous mashed potatoes with a new kind of spin. I put a dash of lemon juice in them and it made a very tasty difference.
We really enjoyed each others company and Kate told me she was going to help me with #17(bake a 3 layer cake) on my list of things to do so stay tuned for that.
It’s always wonderful to be with family. It reminds you that you are loved and always have an excellent support system. I am very thankful for that.
I actually got this recipe from a friend of mine who is a chef at a local restaurant where they live. He gave it to me and told me to try it. I made it for my wife’s family and they loved it. When I say they loved it, I mean my wife’s sister was drinking out of the bowl. It is really easy and cheap to make and it is also good as a veggie dip. I hope you like.
1/2 Cup of mayo
1/4 Cup of grated Parmesan cheese
1/4 Cup of buttermilk
1 1/2 Teaspoon of minced garlic
1/2 Teaspoon of minced fresh parsley
1/2 Teaspoon of lemon juice
Whisk all ingredients in a small bowl. Makes 1 cup.
The Recipe Page is now up and running. Here you will find all of my recipes and some from other blogs that I want to share. Please come by and visit and leave some comments. Thanks everyone for the support as I am adding different things to T-Fun World! Your support is awesome!
I love this recipe. My mom made this for us all the time growing up and I got the recipe a while back. One of my favorite things about it is that you can top it with pretty much anything. I hope you like it.
8 oz package of sour cream
1 bag of sharp cheddar cheese
1 can of cream of chicken soup
1 package of defrosted shredded or cubed hash browns
- Add all contents in a bowl and sir until blended.
- Leave about 1/2 cup of cheese out.
- Bake on 450 for 45 to an hour.
- Top with remaining cheese
- Bake for an additional 15 minutes or until the cheese is starting to bubble.
You can add bacon bits, or corn flakes, or Ritz crackers on top if you want for an extra flavor.
Anyone who knows me know I love macaroni and cheese. Its one of my favorite things to make. My grandma made it for me all the time when I was a kid. One day I wanted to make it but did not have the recipe and I called my mom. She had my late grandmothers recipe and was glad to share it with me. I love it so much that I even messed with it and made a perfect crock pot recipe to go with it. I hope you enjoy it!
1-12 to 13 oz can of evaporated milk
1 ½ of milk
1 stick of butter
2 bags of shredded cheese (whatever kind you wish. I like sharp cheddar)
Salt and Pepper
16 oz box of elbow pasta
- Same instructions as the Crock pot but instead of one can of evaporated milk you will use two cans and no regular milk
- Cook for 20 minutes or until brown on top on 320 degrees
For Crock pot
- Cook pasta as directed on box (Salt the water while you boil elbows for better taste.)
- Pour milk and evaporated milk can in Crock pot
- Pour half of pasta in Crock pot and cover with one bag of cheese and salt to taste.
- Repeat step 3
- Cut stick of butter in to 5 squares and put on in the center and two on both ends of the Crock pot
- Cover and put on low and let it cook for 2 to 3 hours.
For a little kick add a few pinches of ground mustard for and extra tangy taste!
If you loved the post about buffalo chicken grilled cheese sandwiches then you will love this. I make my buffalo chicken dip for my coworkers all the time and I never have any left to take home. This an awesome recipe to for football season and anytime there is a party. Here it is!
Buffalo Chicken Dip
2 8 oz packages of cream cheese
12 oz bottle of Frank’s Red Hot Sauce
1 Medium bottle of ranch dressing
2 Large cans of cubed white chicken drained
2 Bags of sharp cheddar cheese
Throw all of these ingredients in the crock pot and mix well. Put on low for 2 hours while stirring occasionally.