Chocolate Eclair Ice Box Cake (Low Fat version)

We really have been trying to eat healthier in our home, but my sweet tooth has been acting up this week. I remembered this recipe that someone sent me years ago and dug through my email account this morning and found it. I've only ever made the low fat version, but of course you are welcome to make it any way you'd like. I also decided that I'd make 2 smaller ones instead of the 9x13 version and give one to my next door neighbor. (they are loving my diet since they are constantly getting treats from me).
This is a great recipe to take to a party!

Ingredients for Eclair
I box graham crackers
3 c skim milk
2 small pkgs. fat free vanilla pudding
8 oz 1/3 less fat cream cheese
8 oz lite Cool Whip

Line graham crackers on a 9x13 pan. Mix pudding, cream cheese and milk in
large bowl. Beat low speed 1 minute, fold in Cool  Whip. Pour over graham crackers, then top mixture with another set of crackers. Repeat with pudding mixture and top with crackers.

One pan for us, one for the neighbor

Line with graham crackers

Mix pudding, cream cheese and milk

Low speed

Keep going

Fold in Cool Whip

I find that when I use lower fat cream cheese

that it isn't quite as smooth as full fat,

but the taste is the same (ignore the lumps)

Spread over crackers

Add more crackers

Repeat pudding and crackers, this is the top of the second layer

Ingredients for Frosting
2 tsp butter
2 tsp honey
2 oz unsweetened chocolate
2 tbsp skim milk
1 c powdered sugar

Melt chocolate and butter in microwave until melted, stir in honey. Add powdered sugar and mix with mixer at low speed. Gradually add in milk, you may need to add more or even a little less, watch consistency very carefully. If frosting is too runny add more powdered sugar. Pour frosting over top of eclair and cover and chill for 4 hours.
Serves 12

Pour honey into melted butter and chocolate

Add powdered sugar

Mix until it forms a soft ball

Add milk 

Mix in milk and blend until smooth

Pour over eclairs

Spread out the lovely chocolate and chill

Enjoy! 

I thought I'd share my gorgeous cooking view with you today, the weather is perfect!

Garlic Sauteed Green Beans

We have a new favorite vegetable at our home and it's green beans. My 14 year old daughter begs to have these numerous times during the week, which makes my heart smile. They are easy to make and taste so yummy. I purchase my beans at Sam's in the fresh produce department, but have also found nice thin ones at my grocery store. If you are looking for a super quick, easy and tasty veggie to make this is the recipe for you.

Ingredients
1 lb fresh green beans
1 TBSP olive oil
2 cloves garlic, minced
Sea Salt, to taste

In a large frying pan (set to med-high) heat olive oil, garlic and green beans. Stir frequently until beans start to become soft, but not too soft. (they should still stand up straight when picked up) Liberally sprinkle with salt until the taste is right for you. Serve immediately.
Serves 4-5

Ready to hit the stovetop, I  know how much 

salt I like, so I add it in the beginning

Yumm, look at them cooking away

Ready to eat!

Enjoy!

Penne Pasta with Lemon Basil Shrimp

Tonight I was in the mood for shrimp and pasta, so I invented this recipe and was thrilled with the results. It tasted so fresh and light and was the prefect ending for an 85 degree day here in sunny Florida.
I hope you enjoy it too!



Ingredients
8 ounces Penne pasta, cooked according to package directions
1 lb peeled and deveined shrimp
Juice of 1 lemon
1/2 c fresh basil, chopped
2 tbsp olive oil
Salt and Pepper
3 cloves garlic, chopped
Splash of white wine or chicken stock
1/4 c parmesan cheese

In large skillet heat olive oil and garlic, letting cook until garlic is fragrant. Add in 1 tsp black pepper, lemon juice and basil, let saute for 2 minutes. Add raw shrimp and cook until shrimp is pink, just a few minutes per side. Add in cooked penne pasta, and a splash of wine or chicken stock. Let cook for 2-3 minutes. Taste at this point for salt. Take off heat and sprinkle parmesan cheese on top and serve.
Serves 4

Ingredients

There is nothing better than olive oil and fresh garlic cooking

Make sure you roll the lemon on the counter before cutting,

it helps release more juice

Ready for the saute pan

I placed the juiced lemon in the pan to help with the flavor

( I took it out when I added the shrimp)

Cooking the shrimp

What a great combination of flavors!

Enjoy!

Snickerdoodle Cookies

I love cookie recipes that are easy, quick, inexpensive and delicious, this recipe covers it all. I've had this recipe in my baking arsenal for years, but for some reason had forgotten about them. I made them today for the high school kids and they fell in love; although any food you give to a high schooler will make them smile. You've got to give this recipe a try, I promise it's a keeper.

Ingredients
1 box yellow cake mix
2 eggs
1 tsp. vanilla
1/3 cup vegetable oil
1/2 c sugar
3 TBSP cinnamon

Preheat oven to 350. Mix cake mix, eggs, vanilla and oil in a large mixing bowl. In a separate bowl combine sugar and cinnamon. Using a small scoop or your hands roll cookie dough into balls, dip them in the cinnamon and sugar mixture and place on a greased cookie sheet. Once the cinnamon and sugar cookie balls are on the cookie sheet take a drinking glass and using the bottom flatten the cookie dough. Bake for 8-10 minutes. Cool on rack. Makes 24 cookies

You should have all of these ingredients in your home already!

Mix up the dough

Form into balls and drop into cinnamon sugar

Make sure to cover completely

Place on cookie sheet

Use a drinking glass to flatten dough

Ready for the oven

These cookies are so soft and chewy.

Enjoy!