Chocolate Eclair Torte

Quick and easy. Totally tasty!! Way better than ones with graham crackers.

Chocolate Eclair Torte

1 cup water
1/2 cup butter (no substitutions)
1/4 t. salt
1 cup flour
4 eggs
8 oz. cream cheese, softened
2 sm. packages instant vanilla pudding
3 cups cold milk
whipping cream or Cool Whip

Bring water, butter and salt to a boil. Add flour all at once and stir until smooth ball forms. Remove from heat, set aside 5 minutes. Add eggs, one at a time, beating well after each one. Spread into greaded 9x13, bake at 400 degrees 30-35 minutes. Cool completely. Mix cream cheese, pudding and milk until smooth. Spread over pastry, top with whipped cream. Drizzle with chocolate syrup, if desired. Store in fridge.

Recipes of the Week

I'm a little late in posting this, my mother was in town. I am hosting a dessert night at my house next week (for a select few of my friends here in Eugene). On that thought, I want dessert recipes!!!


Orange Sauce for Angel Food Cake (this is soooo good and low in WWpoints)

2 cups water
3/4 cup orange juice concentrate
1 sm. package instant vanilla pudding
1 cup whipping cream

1 angel food cake

Whip cream. Combine water, o.j. and pudding. Beat on low until and then high for 2 minutes. Fold in whipped cream. Spoon over cake. Yummmmm!!!!!!

Santa Fe Chicken Salad

1/2 package fajita seasoning mix
2 lbs. chicken breasts
1/4 cup water

marinate all day. Then bbq.

tortilla chips
lettuce
1 green and 1 red pepper, chopped
1 c. frozen corn
1 can black beans
grated cheese
diced tomatoes
chopped onions to taste

dressing:
2 parts ranch dressing
1 part salsa

layer ingredients on plates. put chicken slices on top and add dressing.

Cream Cheese Chicken Sauce

1 envelope italian salad dressing mix
1 stick butter or margarine
6 boneless skinless chicken breast
1 can cream of chicken soup
1 8oz. cream cheese

turn crock pot on high. Place butter in botton of crock pot. When the butter has melted, add one envelope italian dressing dry mix. Stir into butter until well mixed. cut chicken breasts into 1" strips. Place in crock pot and stire to coat with butter and dressing mix.
cover and cook on high for 2 hours. remove chicken to plate. Add 1 can cream of chicken soup and cream cheese. Stir to melt and mix well until smooth and creamy. Add chicken back to sauce until hot and bubbly.
serve over mashed potatoes, rice or hot buttered noodles.

Egg Rolls

2/3 cup chopped celery
2/3 cup chopped carrot
1/2 green pepper diced
2 cups shredded cabbage
1/2 teasp. olive oil
2/3 cup chopped onion
1 teasp. minced, peeled fresh ginger
2 garlic cloves, minced
2 large chicken breast (Costco's teriyaki chicken breasts work well too)
1 1/2 Tbsp. low-sodium soy sauce
1/4 teasp. black pepper
14 egg roll wraps
egg white
cooking spray

sauce:
3/4 cup low sodium soy sauce
6 Tblsp. rice vinegar
2 Tbsp. dark sesame oil
1 Tbsp. minced peeled fresh ginger
1/3 cup thinly sliced green onions

preheat oven 425.

combine celery, carrots and cabbage. cover with plastic wrap and microwave 5 minutes. Drain

Heat oil in skillet, medium heat. Add onion, green pepper, garlic and ginger. saute 2 minutes. remove from heat, stir in cabbage mixture, soy sauce and pepper. cover and chill 15 minutes.

1 egg roll at a time. Spoon 3 Tblsp. misture into center. Fold like burrito, moisten corners with egg white.
Coat with cooking spray seam side down on baking sheet. Bake at 425 for 18 minutes.
Dip in sauce.

WW points: 3 egg rolls= 5 points

Recipes of the Week

This week the theme is going to be Chicken since Arah says she has lots of yummy recipes. Just let me know if you need to be reinvited to add your recipe!!! If you have more than one, feel free to share all of them!!!

Just in case there are a few of you out there that do not have my yummy potpie recipe, I will be using that.


Chicken Pot Pie Makes 2
2 c. diced, peeled potatoes
1 3/4 c. sliced carrots
1/3 c. chopped onion
1 c. margarine
1 c. flour
1 3/4 t. salt
3/4 t. pepper
1 t. thyme
3 c. chicken broth
11/2 c. milk
4 c. cooked, cubed chicken
1 c. frozen peas
1 c. frozen corn
pastry for 2 double crust pies

Boil potatoes & carrots 8-10 min, covered. Drain, set aside. Saute’ onion in margarine until tender. Stir in flour, slat pepper and thyme until blended. Gradually stir in broth & milk. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add chicken and veggies. Remove from heat.
Line 2 deep pie plates with bottom pastry, trim even with edges. Fill with chicken mixture. Roll out remaining crust to fit top of pie. Cut slits– place over top, trim, seal & flute edges. Either freeze or bake @425 35-40 minutes, let stand 15 minutes. If frozen, shield edges with foil, place on cookie sheet, bake @425 30 minutes, then @350 70-80 minutes, let sit 15 minutes. Enjoy!

Here's what we are eating this week

Sunday: Beef Stroganoff over noodles, green beans, fruit salad

Monday: Macaroni & Cheese

Tuesday: Fried Chicken, mashed potatoes, gravy

Wednesday: Soccer party for Anna

Thursday: Dinner with the Goetz family (his mother is in town from Germany and is cooking--mmmm!!!)

Friday: Taco salad, tacos or tostadas

Saturday: Chicken Parmesan, pasta, garlic bread and salad