Eclair Sheet Cake

Eclair Sheet Cake
Noah

Noah's new favorite dessert that a lady in our ward makes- I haven't actually made it but he's eaten it and gone on and on about it a couple of times so I asked her for the recipe....

photo courtesy of the internet 

Cake Ingredients: 

1 cup of water

1 stick of margarine

4 eggs 

1cup of flour 

Cake Prep: 

Bring water and margarine to boil add flour and mix into a ball. Cool slightly.  Add eggs 1 at a time and mix with fork

Spread into lightly greased 11 x 11x 1inch cookie sheet. (I think a large cookie sheet aka jelly roll pan works fine!)  Bake 400° fahrenheit for 15 - 20 minutes. Press down bumps with a spoon and cool.

Filling Ingredients:

1 (8oz) package of cream cheese (softened)

3 cups of milk

2 small packages of Instant French Vanilla pudding

Filling Prep:
Mix filling with electric mixer at medium.
Spread on cooled crust.

Top with 8oz container whipped topping and at serving time drizzle hershey's chocolate syrup over top then run knife through to create design.

This was (almost totally) entered by Liv.
   

Cafe Rio Burritos

CAFÉ RIO BURRITOS

Noah 

(This recipe is a pain because there is a lot of steps, but Noah loves it—so I always try to make a pan for that night and freeze another pan for later.)

2 ½ lbs. pork, chicken, or beef

1 pkg large tortillas

2 (15 oz.) can mild enchilada sauce (at Café Rio they use the green stuff—we’ve always used red though)

½ c. brown sugar

1/3 lbs. shredded Monterey jack cheese (or just whatever cheese you’ve got)

2 cans black beans

1 ½ c. rice

1 bunch cilantro, chopped (optional)

Meat Portion

Cube 2 ½ lbs. or pork and place in crock pot with 1/3 c. water. Season with salt, pepper, and garlic salt. Cook on high for 4 hours or low for 8 hours. Remove, drain and shred pork into a large mixing bowl.

** Or, we really like to use chicken (just boiled and then shredded) and beef will work too.**

In a separate bowl mix ½ to ¾ of the enchilada sauce with ½ c. brown sugar. We like the sauce pretty sweet so we add a bit more sugar (to taste, if you will). Pour sauce over meat and mix well.

Other Fillers

Cook rice as you normally would. We use jasmine rice. For extra flavor you can add chicken bouillon cubes to the water, or cook the rice in chicken broth.

Drain and heat 2 cans black beans on the stove top or in the microwave (when I use only one I always end up with too much meant and rice and not enough beans.) Season beans with salt, pepper, garlic, etc. (I’ve even added bacon and a little of the enchilada sauce to the beans.)

Heat oven to 350. Grease a 9x13 pan. Pour ½ c. of sauce into the pan (again we like all the sauce to be sweetened, so I add some brown sugar here too, a bit less than I add to the meat sauce though—but it’s not what the real recipe calls for). Fill each tortilla with cheese, rice, cilantro, beans, then meat. Roll and place in pan. Top burritos with remaining sauce and cheese. Heat through (approx. 20 minutes.)

Garnish burritos with lettuce, tomatoes, avocados or guacamole, salsa, and sour cream.