Easy Eclair Cake

(source)

On Monday, my (post-surgical) daughter returned to work.  Knowing that her first day back would be pretty demanding, I decided to make din-din and dessert for her and her hubby.  Since she's also a full-time student (MA in accounting), I thought a break from the kitchen might be a welcomed relief for the both of them.  Picnic basket in hand, I happily made a quick 'Dinner Fairy' visit to their home.  They were really sweet about it all.  Hubby later asked for the dessert recipe (yep, we're known for our sweet tooths!).

Rich, decadent and beyond easy, this ooey-gooey Eclair Cake is also perfect for taking to a potluck supper.

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Easy Eclair Cake ala Chateau Relaxo

In a medium bowl, thoroughly blend by whisking together:

  1 (3.5 ounce) package of French Vanilla instant pudding mix

  1 (3.5 ounce) package of Cheesecake instant pudding mix

  3 cups milk

Gently fold in until well combined:

   1 (8 ounce) container Cool Whip whipped topping, thawed

Next, unwrap wax paper from the packages of:

   1 (16 ounce) package graham cracker squares (not cinnamon) 

Arrange a single layer of graham cracker squares in the bottom of a 13x9 inch baking pan (or opt to use two smaller pans, if keeping one for home and taking one for sharing).  Evenly spread half of the pudding mixture over the graham crackers. Top with another layer of graham crackers and the remaining pudding mixture. Top with a final layer of graham crackers. 

Chill pan of graham crackers and pudding in the fridge for one hour.

 

Microwave time! 

  1 (16 ounce) package prepared dark chocolate frosting

  IMPORTANT: open can, remove foil liner and re-cover loosely with its plastic top before heating

Heat frosting for 30 - 60 seconds or until mixture is pourable (but not runny). Stir well.

Pour warm frosting over cake.  Gently spread over the cake, up to the edges of the pan.

Cover, and chill at least 6 hours before serving (24 hours, optimally). Garnish with your favorite berries, if desired.

Very rich, so a little goes a long way.  Enjoy!

Recipe Courtesy Of

chateaurelaxo.blogspot.com

Supermom's Banana Muffin Recipe

The years have passed too quickly and our little girls are now grown women.  Memories of silly and wonderful everyday moments comfort this empty-nester Momma.  Something that recently came to mind involves, of all things, the humble banana muffin.  During a sleepover at our house, hungry teens put a serious hurt on a fresh platter of banana muffins during their midnight snack attack.  Yummy because they're made-from-scratch, Danni dubbed me 'Supermom' after tasting 'em.  Sure made me smile.  It made this old mom feel... well, super.  

Here's my recipe.  Enjoy!

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Supermom's Banana Muffins

In a large mixing bowl, combine:

    2 large over-ripened bananas; peeled, sliced and mashed with a fork until soft

    1 cup granulated sugar

Stir in:

    1/4 cup canola or vegetable oil

    1 large egg

    1/2 teaspoon real vanilla extract (never use imitation)

In another bowl, combine:

    1 1/4 cups unbleached all purpose flour (not self-rising; keep fluffy, do not pack down)

    1 1/4 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon ground cinnamon    

    1/8 teaspoon kosher salt

Add dry ingredients to the banana mixture, stir gently for 15-20 seconds or until just blended.  Lumps are fine, so be careful to not over-mix the ingredients.  (PS: that's the secret to great brownies, along with reducing their baking time.)

Preheat oven to 350 degrees Fahrenheit.  Spray non-stick muffin pan with cooking spray.  Spoon batter into pan, filling the muffin cups approximately 3/4 full.

Bake for about 17 minutes or until the muffins' edges begin to crisp (note: oven times/temps do vary; adjust if needed).  Remove from oven and allow muffins to rest in pan for a few minutes, before transferring to wire racks to fully cool.  Yields 12 banana muffins.  Freezes well.

Recipe Courtesy Of

chateaurelaxo.blogspot.com

A Sweet Treat

Here it is... my legendary 'sugah' cookie recipe!  (That's not a typo, it's reflecting Aunt Nell's delightful southern accent when she requests them!)  

These delicate and flavorful cookies have been known to drive (normally sane) family members to exhibit seriously irrational behavior -- even hiding cookies from one another!  It's funny how a simple cookie can bring out the eight year old child within all of us.

PS:  Remember to add lots of love to whatever you cook or bake.  I've been told that it's the best secret ingredient, the one that makes everything taste even more delicious.  (Isn't that right, CT?)

Enjoy!

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Chateau Relaxo's Sugah Cookies

(Warning: these cookies smell absolutely wonderful as they bake!) 

In a large mixing bowl, by hand (skip the mixer!) cream together until soft and fluffy:

    1/2 cup butter or margarine* at room temperature
         (* - for best results, use 'I Can't Believe It's Not Butter' in stick form)

    1 cup granulated sugar

Beat in:

    1 large egg

    1 teaspoon real vanilla extract (never use imitation)

In another bowl, combine:

    1 1/4 cups unbleached all purpose flour (not self-rising; keep fluffy, do not pack down)

    1/4 teaspoon kosher salt

    1 teaspoon baking powder

Add dry ingredients to the butter and sugar mixture, blend well.  Chill dough in fridge for at least 15 minutes.

Preheat oven to 375 degrees Fahrenheit.  Shape chilled cookie dough into walnut sized balls, placing them on a non-stick, air-bake cookie sheet -- 9 at a time, allowing space between cookies.  Press down slightly. 

Bake for about 5 minutes or until the cookies' edges begin to brown (note: oven times/temps do vary; adjust if needed).  Remove from oven and lightly dust the warm cookies with a pinch of sugar.  Allow cookies to rest on pan for a few minutes, before transferring to wire racks to fully cool.  Yields 18 cookies.

Recipe Courtesy Of

chateaurelaxo.blogspot.com

Best of Chateau Relaxo Style

Readership has really increased lately!  Thought it might be helpful to select a few favorite posts for your armchair perusal...

Amen, Zac Brown

A Little Uncertainty Can Be Good For You

In Praise of the Boonies

East Beach Road Trip

Dog Days of Summer

Just Love That Old Bay

Plein Air Painting: Part II & Part I

As for recipes, my crazy-good crab dip and shrimp pasta truly are easy-to-prepare winners.
I'll have more dishes to share soon, including a B&B worthy blueberry french toast topped with fresh strawberries and my coveted 'Virginia surf and turf' appetizer.  (Warning: deliciously addictive sweet potato biscuits are involved!)

Maybe one day, even the legendary 'sugah' cookie recipe will be revealed.  A family favorite... can almost smell 'em baking!

It's been fun chronicling this new chapter in my life.
What's your favorite
Chateau Relaxo blog post or photo thus far?  I'd love to hear from you!

Peace, love and sand between your toes,

TMT

Recipe Idea For Easy Entertaining

Shrimp ala Chateau Relaxo

Great for casual dinner parties, this light and delicious shrimp feast has a garlic infused lemon-butter sauce that is best served over whole wheat pasta. Serves 4.

Pair with your favorite garden-fresh salad and a glass of Relax riesling or iced tea.  

For summertime entertaining, serve with thin slices of refreshing, tart Key lime pie.

The night before:

   Thaw and prepare according to package instructions; refrigerate:

      12-16 ounce bag of jumbo frozen shrimp*

              * - cooked, peeled and de-veined

The Day of:

   In a large stockpot, prepare according to package instructions:

       8 ounces of whole wheat pasta of choice

   Sous chef time... prepare and set aside; do not combine just yet:

       1 lemon, zested

       6 cloves of fresh garlic, minced

       ¼ cup coarsely chopped fresh parsley

       lastly, cut and juice the zested lemon

   Over medium heat in an extra large saute pan, begin preparing sauce:

       2 tablespoons of extra virgin olive oil

       6 tablespoons of salted butter (remember, it serves a crew!)

       ¼ teaspoon of Old Bay Seasoning (of course!)

       ¼ teaspoon of dried crushed red pepper

   add minced garlic and saute till lightly browned

       stir in the lemon zest and shrimp, cook 2 - 3 minutes

       add lemon juice and stir to combine

       add drained pasta, toss continually till well combined, 1 minute

       stir in chopped parsley

Pour onto a large platter and top with shredded parmesan cheese and more Old Bay, if desired.  Serve hot.

Recipe Courtesy Of

chateaurelaxo.blogspot.com
(To learn more, visit tammythrift.com today!)

What About Shrimp Futures?

End of the work day.  Took a moment to listen to CNBC's 'Fast Money' market commentators.

Respected and local, Dennis Gartman talked about the early tasseling corn crop in the mid-west. "If we do not see rain by probably July 4, the corn crop will be diminished dramatically."  Significant economic impact on cattle and other industries is projected, if there is a huge drop in the number of bushels harvested.

Still, I had to chuckle a little.

It's presently raining cats and dogs at my house,
should anyone need their corn fields irrigated.

Might even help improve an ominous crop report.

Have you ever seen 'Trading Places' (1983), starring Eddie Murphy and Dan Aykroyd?  Orange juice futures, a falsified crop report and 'corner the market' greed proved ruinous for the formidable Duke & Duke empire.  (Didn't end well for 'ol Beeks either!)  In a single trading session, Winthorpe and Valentine got their revenge and made seriously big bank.  Along with Ophelia and Coleman, they enjoyed a life of leisure on St. Somewhere, umbrella drinks in hand.

In real life, trading isn't quite so animated.  It's research, algorithms, risk management, chart patterns and emotional fitness.  Followed by more research.

Stop snoring!  Trading is cool!

The markets are a secondary language in my household.  When our daughters were little, they could name the finance network's anchors as readily as characters on Sesame Street.  It's kind of a family affair.  My hubby is a futures and commodities trader.  I prefer equities and truly 'heart' Art Cashin.

Back to CNBC this evening.
Figured I'd better check the crawler
at the bottom of the screen.  Need to know
where the markets settled, as it's often a tell
for how my hubby's day went.

Given the news,

I think I'll chill a bottle of Relax vino
and prepare a really tasty dinner for us: Shrimp with a garlic infused lemon-butter sauce, served over whole wheat pasta -- yum!
Fresh, light and delicious.

Just a simple, Chateau Relaxo way to switch gears and leave the work day behind.

You'll Want To Try This One!

Crab Dip ala Chateau Relaxo

Serve hot with ribbons of freshly baked garlic bread or a variety of crackers. Try it on split English muffins, topped with shredded cheese and broiled till golden. It's Rich, creamy and A little goes a long way.

Preheat oven to 375 degrees Fahrenheit.

In a large saucepan over low heat, stir together until well incorporated and smooth:

  2 (8-ounce) packages of Philadelphia cream cheese

  ½ cup of mayonnaise

  ½ teaspoon of garlic powder

  ½ teaspoon of onion powder

  ½ teaspoon of kosher salt

  ½ teaspoon of freshly ground black pepper

  ½ teaspoon of Old Bay (more or less, as desired)

  1 teaspoon of Gulden's prepared mustard

  1 teaspoon of prepared horseradish (not creamy style)

Remove saucepan from heat and gently fold in:

  ½ pound of fresh, lump crabmeat from the Chesapeake Bay region

Prepare oven-proof casserole dish with Pam no-stick spray.

Pour in the warm crab mixture, topping it with:

  ½ cup of shredded cheese of choice (avoid extra sharp varieties)

  lightly sprinkle with Old Bay and dried parsley

  top with buttered cubes of Fresh Bread, if crouton topping is
  desired

Bake crab dip until golden brown and serve hot. Enjoy with your favorite people and a cold beverage for instant summertime bliss.

Note: Unbaked crab dip can be frozen for later use. Wrap well to avoid freezer burn or the formation of ice crystals.

Recipe Courtesy Of

chateaurelaxo.blogspot.com
(To learn more, visit tammythrift.com today!)

Just Love That Old Bay

There's something about the smell of Old Bay seasoning that simply transports me.  It reminds me of the metal seamed roof on Aunt Nell and Uncle Lewis' old river cottage.  I can still hear the soothing plink-plink of raindrops overhead, while we relaxed on the wraparound porch.  Old Bay covered our fingers, as we laughed and picked the freshly steamed blue crabs that were spilled onto newspaper-draped tables.  

Good times, made better with Old Bay.

Tonight was no exception.  My hubby surprised me with dinner at Captain Chuckamuck's restaurant in charming Rescue, VA.  Old Bay spiced the delicious steamed shrimp set before us.  We talked about life, global markets and the lovely waterfront view.
Great food and happy times spent with my Sweetie.  Life is indeed good, especially with Old Bay added.

What's your favorite Old Bay memory or recipe?




In return, I'll teach you how to
make my yummy crab dip.
Served with hot, crusty garlic bread or
broiled over english muffins, it's long been
a family favorite for holidays
and everyday special moments.

Enjoy!

(To learn more, visit tammythrift.com today!)