No Bake Eclair Cake

Ooooooh buddy, you are in for a treat with this tasty and SUPER easy cake. This is probably one of my favorite desserts on the planet. Give this one a shot and let me know what you think.

1 Box Graham crackers
2 3.5 oz boxes instant vanilla pudding ( I actually prefer to use banana creme pudding)
1 large 16 oz? container Cool whip (thawed)
1 container prepared chocolate frosting
3 cups milk

In a mixing bowl combine pudding mixes and milk and whisk together. Place mixture in the fridge for about 5-10 minutes to allow it to slightly set up. Next mix the Cool Whip with the prepared pudding mixture and whisk together until well blended. Begin the layering process by placing a single layer of graham cracker in the bottom of a 9 x 13 pan. You might have to break them into odd shaped pieces to make them fit since most baking dishes have rounded corners. Not to worry, you will never be able to tell once you see the finished product. Using a rubber spatula spread half of the pudding/cool whip mixture over the first layer of graham crackers. Place another layer of graham crackers over the pudding followed by the remaining cool whip/pudding mixture followed by one more layer of graham crackers. Heat the frosting in the microwave for about 30-45 seconds so it is runny and a little easier to work with. Pour frosting over the top layer of graham crackers and use the back of a spoon to spread evenly over the top. Cover and refrigerate for at least 6 hours but better if you do it overnight. This is a VERY important step and not one you can skip. Thanks to my sister-in-law Kelli for introducing me to this recipe a few years back. It is the BEST!!!!

Chocolate Chip Zucchini Bread

I know most people think of making Zucchini Bread in the early fall when their gardens are overflowing with the stuff. I happen to have a few zucchinis in the fridge that I needed to find a use for and decided to make some spring time zucchini bread. I really love this recipe because the bread comes out so soft and with the perfect amount of sweet and chocolate. Give this a try, you won't be disappointed.

3 cups flour
2 teaspoons cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 eggs
1 cup vegetable oil
1 cup white sugar
1 cup brown sugar
3 teaspoons vanilla
1 Tablespoon honey
4 cups shredded zucchini
1 cup chocolate chips

Pre heat oven to 350 degrees. In a mixing bowl combine eggs, oil, sugars, vanilla and honey and mix well. Now sift together the flour, cinnamon, soda, powder and salt and add to wet ingredients. Mix well and lastly add in the zucchini and chocolate chips. Pour mixture into 2 regular greased and LIGHTLY floured loaf pans or 3 small loaf pans. Put into preheated oven and bake for 50-55 minutes or until a toothpick comes out clean. Let loaves cool in the pan for at least 30 minutes. ENJOY!!!

Yogurt Chicken

I love this meal because it uses up leftover plain unflavored yogurt, which I happen to use a bunch in cooking. I first tried this recipe when I saw it on the Pioneer Woman's blog and made a few changes to make it my own.

8 Boneless skinless Chicken tenders ( you could use breasts just adjust your cooking times accordingly)
1 cup plain unflavored yogurt
2 cloves garlic diced finely
Parsley
salt
pepper
seasoned salt
1 lemon
1 1/2 cups panko style bread crumbs
butter

Pre-heat oven to 350 degrees. Begin by generously seasoning your chicken with salt, pepper and seasoning salt. Mix yogurt, garlic, the juice of a lemon and parsley in a bowl and place your bread crumbs in a separate bowl. Dredge the chicken into the yogurt mixture coating evenly and then into the bread crumbs making sure the entire tender is breaded. Place them in a greased baking dish and continue until all of your tenders are breaded. Add a small slice of butter to the top of each tender, cover and place into the oven for about 45 minutes removing the foil for the last 15 minutes. At this point I like to turn the broiler on low and let them brown up even more for a few minutes. Just make sure you keep an eye on them as they will burn quickly.

On a side note I would like to emphasize that you make sure you use PLAIN unflavored yogurt. I was in a rush at the grocery store and accidentally purchased VANILLA yogurt. Luckily I realized it after breading only one chicken breast. I often substitute yogurt for sour cream but last night had to reverse that. So if push comes to shove sour cream will work in place of yogurt. Enjoy!