Strawberries are in season right now so we have been eating them at just about every meal. The kids asked if we could make chocolate covered strawberries for dessert and I kept putting it off. It was late, I was tired and dipping a bunch of strawberries was the last thing I wanted to do. So I washed up a bunch cut the tops off, then took out the core with a veggie peeler …. and tossed a few mini chocolate chips in the middle. Put them on a plate and said “There you go”. Well of course my kids looked at me like I was nuts.
I then said, “Who said the chocolate had to be on the outside, lets face it this is SO much easier”. The kids laughed and filled their tummies with strawberries and chocolate.
Less mess, less fuss, and way less time but taste just as good. These are a winner in my book 
Plus they are perfect for when you just want one as a quick treat. My kids made them the next day as an after school snack, plus we used it as a counting tool to help my preschooler practice counting, we counted out how many chips we could fit into each strawberry. 
Don’t forget to read this post on HOW TO FREEZE STRAWBERRIES ~ 5 EASY STEPS
Tagged as:
Easy desserts,
Easy Recipes,
Lazy Chocolate Covered Strawberries,
Strawberries
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Eclair Cake a no bake dessert with only 5 ingredients. Easy peasy.
Ingredients:
- 1 (14.4 oz.) box graham crackers
- 2 (3.5 oz) small boxes or 1 large box vanilla instant pudding mix
- 4 cups milk (only 3 cups if you use 1 large box of pudding mix)
- 1 (8 oz) container whipped topping; thawed
- 1 (16 oz) can chocolate cake frosting
Directions:
1. Prepare pudding mix with milk as directed on the pudding box. Mix in the whip topping gently so you don’t soften the whip topping to much.
2. In 11×13 baking dish layer the bottom of the dish with graham crackers.
3. Spoon pudding/topping mix over layer of graham crackers.
4. Repeat layering of graham crackers and pudding until you use up the pudding.
5. End with a layer of graham crackers on top.
6. Melt the chocolate icing on the stove top (I rig up a double boiler for this so I know I won’t burn anything). You can also melt it for 1 minute on half power in the microwave but only do it 15 seconds at a time so you can stir it in between.
7. Pour melted chocolate over top layer of graham crackers.
8. Refrigerate overnight (about 12 hours should do) for best taste (my boys and I only waited 6 on the most recent one I made) Its just that good.
I usually cut this into large squares to serve but when the guys get to it first it just ends up being spooned out. Not as pretty that way but it still tastes the same. Yum yum! Enjoy!
Thanks to Mama Bee Does for sharing this easy but oh so tasty recipe for Eclair Cake, best part is… NO BAKING!
Tagged as:
Cake Recipe,
Chocolate Eclair,
Eclair Recipe,
No Bake
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Cafe Rio Copy Cat Recipe ~ Sweet Shredded Pork Recipe
This is one of our most popular recipes. We posted on it back in 2010 and have never upgraded the photos, lol. But it is just as good as the yummy Cafe Rio Shredded Pork Taco’s with Cilantro Ranch Dressing on them!
You will need:
- 3 lbs Pork tenderloin roast ( any pork roast will work)
- 2 cans of Tomato sauce 15 oz
- 1 1/2 cups brown sugar
- 1 can of coke or Dr Pepper
- 1 clove garlic diced
- 1/4 cup cilantro minced
- Cilantro Ranch Sauce recipe
- And about 6-8 hours in a Slow Cooker
Make sure you follow the complete How-To instructions on Cafe Rio Shredded Pork Taco’s
Eat on tortilla, with rice, black beans, cheese, tomatoes, lettuce and Cilantro Ranch.
Tagged as:
Cafe Rio Copy Cat Recipe,
Cilantro Ranch Dressing,
Slow Cooker,
Sweet Shredded Pork Taco
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One tip to saving money is to buy your produce in season at its LOWEST price point and store it for the rest of the year. I got an 8 lb flat of strawberries for less than $5 at Ridley’s this week. That is a SUPER THRIFTY DEAL. I did 4 batches of jam, but put the rest in the freezer. That way I can use them for recipes and smoothies the rest of the year.
If you toss them all into a bag they will freeze into a huge mass and you will not get them separated till they thaw. I have found the BEST WAY TO FREEZE STRAWBERRIES is rather simple and can be done in 5 easy steps.
First ~ Wash and clean the strawberries, and take the green stem off. If they are large berries you might want to cut them into halves or quarters.
Second ~ Put them on a towel to dry, you do not want them to be wet or they will stick to everything they are touching as they freeze.
Third ~ Once they are dry spread them onto a cookie sheet that has plastic wrap on it. Spread them into an even layer, and try to keep the berries from touching.
Fourth ~ Put them into the freezer, you can take them out as soon as an hour but I normally leave them in there at least a few hours to get them good and frozen. You can even leave them in over night. They will now be hard and separated and will NOT stick to the other strawberries. Pull the plastic wrap up and they should fall right off with no sticking. ( I did try the silicone mat and they stuck so I recommend plastic wrap.)
Fifth ~ Place them in a freezer bag seal it shut try and get as much air out as you can. Put it back into the freezer… and take as many strawberries out as you need at a time. Now go make yourself a yummy treat for your hard work
Tagged as:
Freezing Strawberries,
How To Freeze Strawberries 5 Easy Steps
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Creamy Mexican Corn Dip
- 2 cups (8 ounces) shredded cheddar cheese
- 4 ounces pepper Jack cheese, shredded
- 1 can Southwestern Style corn, drained
- 2 can Mexicorn, drained
- 1/4 cup chopped green onions
- 1 can (4 ounces) chopped green chilies
- 1 tablespoon jalapeno pepper, seeded and chopped
- 1 cup mayonnaise
- 1 cup sour cream
- 1/8 teaspoon sugar
In a large bowl, combine the first seven ingredients. In a small bowl, combine the mayonnaise, sour cream and sugar; stir into corn mixture. Cover and refrigerate overnight. Sprinkle with additional green onions. Serve with chips
Adapted from Taste Of Home Recipe
Tagged as:
Corn recipes,
Creamy Mexican Corn Dip Recipe,
recipes
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Milano Cookie Cake by Tiffany
I couldn’t believe my eyes when I was flipping through one of my magazines. You’ve probably seen the advertisement too! Pepperidge Farms, has now come out with a Milano Cookie Cake. According to the ad, it’s available in the freezer section of your local super market. Now, I will most likely never buy one of these cakes, but I certainly liked the idea. I thought, “This has got to be one of the easiest cakes to replicate. I could totally make this.” Using boxed cake mixes, Milano cookies and homemade rich chocolate butter cream frosting, this baby was put together in two shakes of a lambs tail. And isn’t that what us busy moms like?!
Disclaimer… When I post recipes that are “copycat” recipes this doesn’t always mean they taste exactly like the original. After all, I’m just a momma who likes to share recipes. I try and come very very close. However, with this, I have no stinkin’ idea what a Milano Cookie Cake tastes like and most likely never will. I just looked at the picture to replicate it. Whew! I feel so much better now. Oh, but I did add the extra cookie crumbles to the sides of my cake, because I really like cookies - and thought it needed it. Pepperidge Farms didn’t give you extra cookies on there’s, like I did. Just sayin’. 
Ingredients
- 2 boxes (15.25 oz.) each yellow cake mix
- 1 package (6 oz.) Milano milk chocolate cookies, coarsely chopped
- 1 recipe for rich chocolate butter cream frosting – below
Recipe For Rich Chocolate Butter cream
- 2 cups semisweet chocolate chips
- 1 cup salted butter, room temp.
- 4 cups powdered sugar
- 2 teaspoon pure vanilla extract
- 1/4 cup + 1 tablespoon buttermilk
Directions
- Bake cakes per package directions in two 9x9x2 square cake pans.
- Meanwhile, let’s make Rich Chocolate Butter cream Frosting by melting 1 cup semisweet chips over medium high heat in a double boiler. Once chips have melted, remove top part of boiler from water and heat; set aside.
- In a standing mixer combine butter, powdered sugar, vanilla and buttermilk. Beat until smooth. Turn mixer setting to slow, slowly pour in melted chocolate. Once you’ve added all the melted chocolate, beat it again until smooth. If needed, add a bit more buttermilk. Your frosting should be somewhat thick, but it should easily spread when frosting your cake.
- Remove cakes from oven, let cool completely. Frost the entire bottom layer of cake, making sure to put a generous thick layer of frosting in the middle. Place the second layer on top and frost it with the remainder frosting.
- Coarsely chop approx. 5 Milano cookies and sprinkle them on top of the cake. Finely chop the remainder cookies and gently press them into the sides of the cake. Serve.
- Cover any leftovers and store at room temp.
Tagged as:
Cake Recipes,
Copycat Recipe,
Milano Cookie Cake,
money saving recipe,
Pepperidge Farm Milano Cookie Cake
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