Chocolate Eclair Icebox Cake you can eat

Low Fat/Low Sugar - Chocolate Eclair Icebox Cake

1 14ounce box low-carb graham crackers
3 1/4 cups of low-carb milk
2 packages of sugar free vanilla instant pudding mix
1 8ounce tub of low carb cream cheese
1 8ounce tub of low sugar cool whip
2 tablespoons butter
2 tablespoons honey
2 ounces of unsweetened chocolate
1 1/2 cups splenda
2 tablespoons butter


Arrange a layer of graham cracker sheets on the bottom of 13x9 inch baking dish coated with cooking spray.

Combine 3 cups of milk, pudding mix, and cream cheese in large bowl, beat at low speed until thick.

Fold in whipped topping.

Spread half of the pudding mixture over graham crackers, and top with another layer of graham cracker sheets.

Repeat the procedure with the remaining half of pudding mixture and another layer of graham cracker sheets.

Combine 1/4 cup of milk, softened butter, honey, and unsweetened chocolate in a medium bow, and beat well with mixer.

Gradually add powdered sugar to milk mixture, and beat well.

Spread chocolate glaze over graham crackers.

Cover dessert and tent with foil.

Chill for at least 4 hours, preferable overnight, it tastes much better when it's had a chance to meld altogether for a while. 


Bon appetit.

Kimmies Pineapple Cream Cake (or Dream Cake)

Pineapple Cream Cake (or Dream Cake)

I use more fresh ingredients for this cake than canned. Living in French Polynesia it can be a problem to find canned pineapple but it is abundant fresh and we prefer it. This cake is just so great. Enjoy!



1 package yellow cake mix
1 Medium pineapple - prepared and crushed with juice / or 20 oz canned
(I can't find canned here so I use fresh and cut)
3/4 cup granulated sugar or Splenda
5 3/10 ounces box Fat Free vanilla pudding mix, (Jell-O brand is best)
3 cups skim milk
1 cup lite whipping cream
1/4 cup confectioner's sugar or Splenda
1 teaspoon pure Tahitian vanilla extract
3/4 cup flaked coconut, fresh toasted
(I can't find this packaged at the store either so I buy it fresh shredded from the fish market just around the corner from my house)
1/2 cup chopped pecans, toasted (optional)


Prepare and bake cake mix according to box directions for a 9 x 13 inch cake pan.

While the cake is baking, combine pineapple with juice and 3/4 cup white sugar in medium saucepan. Cook over medium heat for 20 minutes until thick and syrupy, stirring occasionally.
   
Pierce top of hot cake with fork at 1 inch intervals. Pour pineapple mixture over cake.

COOL COMPLETELY.

Meanwhile, make pudding according to package directions and allow to set. Spread over cooled cake.

Whip cream until slightly thickened. Add confectioner's sugar and vanilla, whip until soft peaks form. Spread over top of cake. Chill cake for several hours or until the next day. Sprinkle with Coconut and pecans just before serving. Keep refrigerated.

I think this cake is better served the next day. The flavors have a chance to meld together and it is just wonderful.

Bacon Jack Cheese Chicken Sandwich

 Bacon Jack Chicken Sandwich


8 slices bacon
4 skinless, boneless chicken breast halves
2 teaspoons poultry seasoning
4 slices pepper jack cheese
4 burger buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices  pickle


1. Preheat a grill for medium heat.

2. While the grill preheats, place the bacon in a large skillet
over medium-high heat. Cook until browned on both sides. Remove
from the pan, and drain on paper towels.

3. Rub the poultry seasoning onto the chicken pieces, and place
them on the grill. Cook for about 6 minutes per side, or until no
longer pink in the center. Top each piece of chicken with 2 slices
of bacon and 1 slice of pepper jack cheese. Grill for 2 to 3 more
minutes to melt the cheese.

4. Place each piece of chicken on a bun, and top with lettuce,
tomato, onion and pickle slices before serving with your favorite
condiments.

Kimmies Chocolate Date Cake

My Mother made this really delectable chocolate cake when I was a girl and here I've tried to duplicate the recipe but with  lower sugar and fat content.  I really like these and I hope you do as well.

1 cup Dates, chopped
1 cup Water, Boiling
1/2 cup Brown sugar
4 large Egg white
1 1/2 cups Oat flour
1/2 cup Applesauce - no sugar added
1/2 teaspoon Sea salt
1 cup Cocoa
1/4 cup Chocolate chips, mini's
1/4 cup Pecans, chopped
1 teaspoon Baking soda
1/2 teaspoon Vanilla extract
1/2 cups Raw Sugar


Preheat oven to 350 degrees.

Prepare 2 cupcake pans. Enough for 24 cupcakes.  You can line them with paper or spray with non stick cooking spray.

Chop dates into small pieces while you bring your water to a boil, add 1 cup of boiling water to the chopped dates. Add to the dates 1 teaspoon of baking soda and stir well. Set aside.

Add your flour, cocoa and salt to a bowl and stirwell. Set aside.

In your Kitchenaid add your sugars, add egg whites, one at a time. Beat for several minutes. 
Add your soaking dates to your sugar mixture, along with all of the liquid.
Add remaining wet ingredients.  Mix well.

Add your flour mixture to wet mixture and mix well but do not over beat! (this will make for a tough batter)

Pour your cake mixture into a pourable container and fill your cupcakes 3/4 full. 

To the top of your cakes you will add a bit of chopped pecans and a few mini chocolate chips.

*Note* If using regular size chocolate chips limit the amount you use to top each cupcake.......I use 3 per cupcake. :)
Bake for 18 to 20 minutes.

Bon Appetit!


sorry for the blurry pic, I'll get some better shots soon.......I'll try at least.

Kimmies BBQ Baked Beans

1 large cans Van de Camps Pork N Beans (fat removed)

1/4 to 1/2 cup brown sugar
1 medium Onion -chopped
1/2 cup Heinz ketchup
1/8 cup Yellow prepared mustard
worsteshire sauce - a couple of shakes
salt & pepper to taste

1/8 teaspoon cinnamon

dash of nutmeg

Good BBQ sauce (Sweet Baby Ray's)
a couple of dash's of Tobasco sauce
Kielbasa or bacon............

I start these with a couple of large cans of Van de Camps Pork n' Beans
I add Brown sugar to taste, sweet but not too sweet, 3 to 4 Tablespoons 1 whole onion, chopped 3 Tablespoons Ketchup 1 to 2 Tablespoon mustard 1 teaspoon of the worstershire sauce 2 Tablespoons good BBQ sauce salt and pepper to taste several dashes tobasco I mix this well and taste pour into a 13 x 9 inch pan, sprayed with Pam and add my kielbasa or bacon to the top. I bake this is a 350 degree oven for about an hour or so...........until it is thick and rich DON'T OVER COOK, they will be dry............I know this from personal experience BTW........ and if you undercook they will be runny............

based on a recipe by Lois Archer - beloved auntie ....

Lemon Raspberry Cake by Sandra Lee

Lemon Raspberry Cake
by Sandra Lee

When I saw Sandra make this awesome cake I just had to try it myself. I made this cake for our first wedding anniversary. I think our friends and family enjoyed it.

3 boxes (18.25 ounces each) lemon cake mix
3 3/4 cups grape juice

Frosting:
1 (1-ounce) bottle Champagne extract*
3 containers (12 ounces each) fluffy white or lemon frosting
1 jar raspberry jam
1 1/3 cups lemon curd, stirred to loosen

Several bunches mini green grapes
Powdered sugar

Special Equipment:

1 (14-inch diameter) round cake pan with-3-inch high sides
1 (10-inch diameter) round cake pan with 3- inch high sides
1 (6-inch diameter) round cake pan with 3-inch high sides
3 cardboard cake rounds (1 (14-inch), 1 (10-inch) and 1 (6-inch))
3/8-inch diameter plastic dowel rods
Parchment paper

*Champagne extract is available at most specialty baking and cake decorating stores.


Cake Preparation:

Preheat oven to 350 degrees. Spray each cake pan with non-stick cooking spray, line with parchment paper and spray again. Follow directions on cake mix boxes to create 3 cakes of each size, but substitute grape juice for water in cake recipes. Bake each cake as per directions on box or until toothpick inserted into center of cake comes out clean. Cool cakes in pans on cooling racks and cool completely.
After removing cakes from pans and parchment paper, cut each cake in half horizontally and level off tops of each section by slicing thin layer off top.

Filling and Frosting Preparations:

In a large bowl, combine frosting with a few drops of Champagne extract, stirring well. For each size cake, place bottom layer atop cardboard round of matching diameter. Pipe a ring of lemon frosting around top edges of bottom layer. Fill in center with raspberry jam. Stack next layer of cake atop this and repeat ring of frosting. Fill in center with lemon curd. Stack top layer of cake atop this with smooth edges facing upward. Spread icing over entirety of cake. Repeat this process to create a 14-inch cake, a 10-inch cake, and a 6-inch cake, which will make up finished wedding cake. Stack layered cakes atop one another from largest to smallest.

To Assemble:

Without removing the cardboard rounds from underneath the cakes, place the 14 inch cake onto serving platter. Cut dowel rods into 5 sections the height of the 14 inch cake, and 5 sections the height of the 10 inch cake. Carefully insert 4 dowel rods around the middle perimeter of the 14-inch cake and 1 in the middle. Stack the 10-inch cake atop the 14-inch cake. Repeat dowel insertion process for the10-inch cake. Stack the 6-inch cake atop the 10-inch cake. Cover up cardboard by piping icing around perimeter base of each cake. Dust mini green grapes liberally with powdered sugar and adorn cakes with them.
Further adorn cake with white ribbon. Find mate, wed, serve.

Recipe by Sandra Lee

Kimmies Beef Stroganoff - Americanized

2 1/2 lbs sirloin steak

1 to 2 cups seasoned flour

1 large onion, chopped

4 cloves garlic, minced

Beef broth or boulion, about 4 to 5 cups

2 bay leaves

salt and pepper to taste

16 oz of Sour cream or Creme' fresche

3 large family size cans of Cream of Mushroom soup

1 can mushrooms, or you can slice them yourself

Add oil to large dutch oven and heat. Cut beef into large pieces and dredge in seasoned flour. Add the beef to oil and brown on all sides. When all beef is browned add beef broth, onion, bay leaf, salt and pepper, and mushrooms. Cover and cook, simmer for about an hour and a half until beef is tender but not falling apart. Add your cans of Cream of Mushroom soup and mix throughly. Heat through. Add Sour cream just before serving. I serve this over noodles, usually a wide egg type noodle but it goes just as well with rice.

Cabbage Slaw with Apples and Raisins

Cabbage Slaw with Apple and Raisins


1 cup unpeeled, cored, diced apples
1/2 cup raisins
1/2 cup Miracle Whip salad dressing
3 cups shredded cabbage

Combine apples, raisins, and salad dressing. Chill for 1 hour. Just before serving, toss with shredded cabbage.


Zuchinni w/onion and tomato 2 large zuchinni 1 onion, chopped 1 clove garlic 1 small can tomatos, chopped I slice the zuchinni into rounds and again in half. Add chopped onion to saute in butter until tender, add sliced zuchinni. Cook until tender, add garlic and tomatoes. Salt and pepper to taste. Cook until water from tomatoes is almost gone. Serve...



This recipe is based on my Mother's but I couldn't tell you where she got it from.

Apple Stuffing

On Saturday night we celebrated Mabon and afterwards I made a feast to help us get in the spirit of the Fall season.............Yes, even though I know here in Tahiti it is now Spring.

We will still celebrate the Fall season though as Halloween will still fall on October 31................so that is the way it will be.....................So I made the Roasted Chicken with Apple Stuffing, Apple Slaw, and Zuchinni w/onions and tomatoes..................Yummy.........oh and Lemon cake with Chiffon frosting. Here are a few of the recipes for you to try if you like. I cooked part of this in the chicken and part in the casserole with some chicken broth................it was all good. I did double this recipe again but you don't have to..............

Great Apple Stuffing

10 slices oatmeal bread, dried overnight, then cubed
2 Winesap or Haralson apples, peeled and chopped
1 onion, chopped
1 cup raisins
2 eggs, beaten
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup butter, melted
1/3 cup cold water

Combine all ingredients except butter and water in large bowl and toss with hands to mix. Sprinkle melted butter and water over dressing, tossing with a fork to combine. Use to stuff 12-14 pound turkey.

You can also place this stuffing in a casserole dish, drizzle with some chicken or turkey broth, cover, and bake at 350 degrees for 1 hour. Uncover and bake 15 minutes longer. 8 servings

Crispy Fish Tacos (Del Taco clone)

Del Taco's latest release is a tasty double corn tortilla-wrapped fried halibut fish stick that's topped with cabbage, fresh salsa and a creamy "secret sauce." Thanks to the availability of breaded frozen fish sticks in just about every market, this clone is a cinch. And if you can't find crispy halibut sticks, the more common breaded pollock works fine. If you're not into the breaded stuff, you can also use frozen fish portions that are grilled, not breaded. The real recipe requires two thin corn tortillas, but if your tortillas are on the thick side, the clone also works well with just one tortilla per taco.

Secret Sauce
1/4 cup mayonnaise
1 tablespoon whole milk
1/2 teaspoon fresh lime juice



Salsa
2 medium tomatoes, diced (about 1 1/2 cups)
1/2 medium Spanish onion, diced (about 3/4 cup)
2 tablespoons chopped cilantro
1 teaspoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper



8 frozen fish sticks
2 cups shredded cabbage
16 small corn tortillas



Garnish
8 lime wedges



1. Make the secret sauce by combining mayonnaise, milk and lime juice in a small bowl. Whisk until smooth, then cover and chill until needed.

2. Make salsa by combining ingredients in a medium bowl. Cover and chill this as well until your fish is baked and you're ready to build the tacos.
3. Bake the frozen fish sticks as directed on the box.

4. Warm tortillas in the microwave in a tortilla warmer, or wrapped them in moist paper towels before nuking.

5. Build each taco using two tortillas per taco. Drop a fish stick into the center of the tortillas, then spoon about 1 1/2 teaspoons of sauce over the fish. Add about 1/4 cup of cabbage and top off the taco with a couple dollops of salsa. Serve with a lime wedge.

Makes 8 tacos.




Bon Appetit!

Kimmies Awesome Lemon Cake

Kimmies Awesome Lemon Cake

1 box white cake mix

1 box Lemon Jell-o pudding (not gelatin)

3/4 cup oil

3 eggs

1 cup Sprite or 7-up but water is okay in a pinch

For Lemon Glaze:

1 cup confectioner's sugar

2 to 3 Tablespoons lemon juice

Preheat oven to 350 degrees.Mix cake ingredients well. I beat for at least 2 to 3 minutes. Pour into greased 13 x 9 inch cake pan and bake for 46 minutes. Remove cake from oven and immediately top with the confectioner's sugar that you have mixed with the lemon juice.

So simple but so good, everyone will ask you for the recipe...yum!

Crockpot Sloppy Joes

Crockpot Sloppy Joes

A few nights ago I decided to pull out my crockpot which I don't use often here. I hadn't made sloppy joes for several years and never from scratch like I decided to do this day. Here is the recipe for these yummy sandwiches. The kids loved them too............well, Hannah said they were okay but a little to sweet for her, so next time I won't add quite the 3 teaspoons of Brown sugar as the recipe calls for. I always serve dinner with a nice green salad of Romaine lettuce, tomatoes, and cucumbers...........hubby had his Sloppy Joe with cheese too. Yummy and I hope you enjoy this recipe.

Crockpot Sloppy Joes

3 lbs ground beef (I use good beef)

2 tablespoons oil or shortening

1 cup onion, chopped

1 cup celery, chopped

1 green pepper, chopped

1 clove garlic, minced

2 tablespoons Worcestershire sauce

1 cup ketchup

3 beef bouillon cubes, crushed

1/2 teaspoon paprika

1/4 teaspoon pepper

1 can tomato paste 6oz can

1 1/4 cups water

3 teaspoons brown sugar

1 teaspoon dry mustard

Heat oil/shortening in skillet and brown meat, discard fat. Combine all ingredients in removable crockpot liner, stirring well. Place liner in base. Cover and cook on low 6 to 8 hours; or high 3 to 4 hours; or auto 5 hours. Serve over warmed burger buns, or noodles.

Bon Appetit!

Tuna Steaks with Tomato sauce and Rice

Bonjour everyone!

On Saturday the 2nd of September we went to the Hyper U. It is a big store here. We had some school supplies to purchase still and do some grocery shopping. They had some great looking Tuna on Sale, fresh and bright pink, Yum! We brought that home and dinner was planned.

Here is how we made this dish:

Tuna Steaks with Tomato Sauce and Rice

I used rice cooked according to package directions, you should start the rice first thing so it is ready when your fish is done.

For fish and sauce:

1 whole yellow onion - chopped

1 clove garlic - minced

Olive oil

Tuna steaks (we had 5)

1 large can whole tomatoes

Flour for dredging

1 egg milk

Salt and Pepper to taste

Grillades - this is a blend they have here that includes - oregano, basil, rosemary, basil, but add the spices you like in a tomato sauce.

I add olive oil to a saute pan and let it heat, saute onion and garlic, remove from pan when tender, about 10 minutes.
Add more olive oil to pan, about 2 tablespoons.
Meanwhile, mix egg and some milk together and get your flour ready on a plate. I take the tuna steaks and coat them in the egg mixture and then dredge them in the flour.
Lightly fry these in the hot pan of olive oil until just barely done - you don't want to overcook Tuna, it will be dry and tasteless.
I cook about 2 minutes per side depending on the thickness of your tuna steaks.
Remove from pan when done. Place on plate, wrap with foil to keep warm.
Add onion, garlic and tomatoes back to pan with the remaining olive oil and drippings from the fish.
Add Grillades and allow your tomato sauce to simmer for about 15 minutes.
Add your Tuna steaks back into the sauce and serve immediately.
So yummy!
I served this with the rice and green beans!

Kimmies Own Stuffing

Sweet Baked chicken with Kimmies Own Stuffing

On Sunday we had two leftover loaves of French Baggette so I decided to make some stuffing for the chicken I was going to prepare for tonight's dinner............it was great! Here is my recipe:

Sweet Baked Chicken with Kat's Own Stuffing

1 whole chicken - cut up into serving pieces

4 Tablespoons Jam - I suggest, Apricot or Peach preserves

1 teaspoon A1 sauce

4 Tablespoons maple syrup

2 loaves baggette - cut into cubes and left out to dry - or place in warm oven to dry for an hour or so

1 onion - chopped

3 ribs celery - chopped Salt and Pepper

1 1/2 teaspoon poultry seasoning

1 1/2 teaspoon ground sage

1/2 cup butter

2 cups chicken broth

1 can spinach, well drained

2 eggs

1/2 cup pecans or walnuts

Heat oven to 350 degrees.
Spray your glass baking dish with cooking spray
.
In small bowl mix together Jam, A1sauce, and maple syrup.

Season chicken with salt and pepper in pan and spread your mixture over chicken.
This will bake in the oven for 45 minutes to an hour.

Prepare another glass baking dish, spray with cooking spray.
Meanwhile, you should have your cubed bread dry and ready to make stuffing.

Saute onion and celery in butter until tender, add to bread cubes, breaking up and moistening as you go.

Add your poultry seasoning and sage. Stir well, add spinach and some of the chicken broth. You may not use all, it depends on the dryness of your stuffing.

Stir in eggs and nuts. Add more chicken broth if to dry.

Spoon stuffing into prepared casserole dish and bake, uncovered for the last 30 minutes with the chicken.

Serve with chicken and vegetable. Bon Appetit!!

Kimmies Quiche

Well here is my recipe for my quiche. I wouldn't make it this way for company or anything but when it is a weeknight dinner it is great! It is on the thicker side because my kids love it and they eat it up, if I were to make it thin I would have to make three or four of them.


Enjoy!

Kimmies Quiche

One ready made crust - piecrust works well here (sometimes I use 1 1/2 or 2)
10 eggs
6 1/2 oz of lardon (or bacon), you can use what you like
1/2 liter to 3/4 liter heavy cream or 1 container creame' fraiche' w/hcream added
salt and pepper to taste
1/2 lb. Swiss cheese

Preheat oven to 350 degrees prepare crust is baking dish (9 x 13") and bake until partially done, about 15 minutes prepare eggs in bowl with fork, add salt and pepper and heavy cream. Add Bacon/lardon (that is cooked crisp) to bottom of crust, add some cheese, and egg mixture add more cheese to top of egg mixture. Bake for 40 minutes and check for doneness. May require more baking time, check for doneness as you would a cake. I serve this with a nice salad and bread on the side.

Bon appetit!

Kimmies Mud Puddle Cookies

Ingredients

• 3 cups Walnuts, Toasted Cooled And Coarsely Chopped
• 2 cups Confectioner's Sugar
• 2 cups Splenda For Baking
• ½ cups Plus 3 Tablespoons High Quality Cocoa, Van Houton Is Fantastic
• ½ teaspoons Fine Sea Salt
• 4 whole Large Egg Whites At Room Temperature
• 1 Tablespoon Pure Tahitian Vanilla Extract

Preparation Instructions

Preheat oven to 350 degrees.

Line your cookie sheet with parchment paper cut to fit.

Coarsely chop your toasted and cooled walnuts and set aside.

Sift together confectioner’s sugar, Splenda, cocoa and salt.

Stir in your coarsely chopped walnuts and add egg whites plus vanilla. Stir very well with a sturdy spoon.

Drop your dough by 2 tablespoonfuls. Place on parchment that you’ve sprayed with cooking spray. Press down just a little bit if needed.

Bake until the cookies puff, about 15 minutes depending
on your oven.

Allow to cool for a minute before removing to wire racks. Store in an airtight container.

This cookie is still fairly high in sugar but it’s a nice treat to have once in a while when you’re trying to reduce your sugar intake. I hope you enjoy them as much as I do.

Makes about 18 cookies.