Tuesday, February 21, 2012

Citrus Chex Mix

I made this last summer and took it with us on our California vacation.  My little cousins went nuts over this and almost ruined their dinner appetites! It is such a fun, refreshing change from the chocolate peanut butter mix that is also a favorite.  With spring just around the corner, I thought this was the perfect time to share since this has such bright, citrus flavors!  If you can't find the dried orange peel you could probably substitute fresh peel.  I have another box of Chex in my pantry just waiting for me to make a new batch!

Citrus Chex Mix
adapted from Eat at Home

12.8 oz box Rice Chex
12 oz. bag white baking chips
5 tsp. dried orange peel
1 Tbsp. lime juice
1 Tbsp. + 1 tsp. lemon juice
5 Tbsp. butter
2 1/2 c. powdered sugar

Pour the cereal into a very large bowl. In a separate, microwave safe bowl combine white baking chips, orange peel, lime and lemon juices and butter. Microwave uncovered for 1 minutes. Stir, then microwave for 30 seconds more. Stir until smooth and melted. Pour over the cereal and stir to coat the pieces. Add the powdered sugar and stir until each piece is coated in powdered sugar.

Monday, February 20, 2012

Peanut Butter Chocolate Eclair Cake

As a teenager, I always loved to cook and make new things for my family.  One of my signature items was a Chocolate Eclair Cake.  I have no idea where I got the recipe, but I made it so man times that I had the ingredients and directions memorized!  I remember that in my cooking class in high school, I chose to make it for my live demonstration presentation because I was so proud that I didn't need to look at the recipe (I was just like a Food Network star!).  Somehow over the years, I had sort of forgotten about this recipe, even though it is so easy, so delicious and perfect for summertime in Arizona!  So when I saw this version with a peanut butter filling pop up on Plain Chicken, I knew that I needed to try it immediately!  Other than the twist with the peanut butter filling, the other change from my original recipe was using just a jar of chocolate frosting as the the topping.  While I was impressed at how easy that made putting this together, it was just too sweet for my tastes.  I think I prefer making the topping from scratch like in my original recipe using bittersweet chocolate and powdered sugar.  Either way, a cool, creamy chocolate peanut butter dessert is always a win in my book!


Chocolate Peanut Butter Eclair Cake
adapted from Plain Chicken

1 box chocolate graham crackers (there will be a few graham crackers left over)
2 (3 1/4-ounce) boxes vanilla instant pudding
1 c. peanut butter
3 1/2 c. milk
1 (8-ounce) container Cool Whip, thawed
1 can chocolate frosting


Spray the bottom of a 9x13 pan with cooking spray. Line the bottom of the pan with whole graham crackers. In bowl of an electric mixer, mix pudding with milk and peanut butter; beat at medium speed for 2 minutes. Fold in whipped topping. Pour half the pudding mixture over graham crackers. Place another layer of whole graham crackers on top of pudding layer. Pour over remaining half of pudding mixture and cover with another layer of graham crackers.


Heat the container of prepared frosting, uncovered in the microwave for 1 minute. Pour over the top of the cake. Refrigerate for at least 12 hours before serving.