Chocolate No-Bake Samoa Cake

If you love Samoa cookies, you’re going to love this no-bake cake!  This is my chocolate version.  Samoa cookies have chocolate on the bottom, right? I love the taste of Chocolate Graham Crackers with French Vanilla Pudding between the layers.  Then when you top it with Caramel ice cream syrup?  Oh my!  So good.  So easy.  

     If you are a coconut lover and someone else in the family doesn’t care for it, omit it on half of the cake.  You will only need ½ cup of coconut if you do this. And don’t forget to eyeball the exact middle, so you can make your coconut side a little bit bigger.  Ha ha.

     Here is how I make mine:

INGREDIENTS:   Yield 9” x 13” pan

2 small (3.4 oz) packages of Vanilla or French Vanilla Instant Pudding

2 ¾ cups milk

1/3 cup caramel ice cream syrup

8 oz. Cool Whip

Chocolate Graham Crackers (2 sleeves)

FROSTING:

3 TBSP butter

3 TBSP milk

4 TBSP cocoa powder

1 cup Confectioner’s Sugar

½ tsp vanilla

2 dashes salt

TOPPING:

1 cup toasted coconut

Extra Caramel Sauce to drizzle

PREPARATION:

     In mixer bowl, beat pudding and milk on low speed for a couple of minutes.  Add 1/3 cup caramel and mix until combined.  Add Cool Whip and beat only until thoroughly mixed in.  While you’re mixing, toast the coconut in your toaster oven. Keep your eye on it.  It browns quickly.

     9” x 13” pan, no need for greasing.  Layer graham crackers to cover bottom of pan.  You’ll have to cut a few in order to avoid any bare spots. 

    Pour half of pudding mixture on top of graham crackers.  Layer another layer of crackers and pour remaining pudding mixture on top.  Put it in the refrigerator while you make your frosting.

FROSTING PREPARATION:

     Put butter and milk in a small bowl and heat until butter is melted, stirring halfway through.  Add cocoa powder, vanilla, salt, and confectioner’s sugar, beating with whisk until smooth and lump free.  Pour over cake and spread with an offset spatula or back of a spoon.  Don’t worry if some of the pudding mix combines with the Frosting.  This is normal.  Once you sprinkle on the coconut and drizzle extra Caramel Sauce on top, you won’t notice.

     Place toasted coconut on top and drizzle with caramel sauce.  Cover with plastic wrap and refrigerate for a good four hours.

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By Tika for CHEW WANNA EAT? © 2020

Golden French Onion Soup

     We love Onion Soup.  The rich Broth, Caramelized Onions, French Bread slices, and lots of Cheese.  There’s nothing better.  This is my newest French Onion Soup recipe. The addition of Chicken Stock gives it a milder flavored Broth.  Let me know how you like it!  I serve it with Country-Style French Bread.

INGREDIENTS:

1 lb Sweet onions, sliced (3 ½ -4 cups)

2 TBSP Olive Oil

2 tsp Butter

Pinch of Sugar

Salt and Pepper

½ tsp dried Thyme or 2 small sprigs fresh Thyme

1 can Chicken Broth

2 cans Beef Broth

2 TBSP Red Wine

Grated Gruyere or Swiss Cheese

PREPARATION:   YIELDS ABOUT 2 QUARTS

     Drizzle Olive Oil in the bottom of a 4 quart pot.  You want the bottom to be covered so the Onions don’t dry out.  Add Onions, Butter, Sugar, Salt, Pepper, and Thyme.  Over medium/low heat, cook stirring frequently until Onions are soft.  Reduce heat to low, and cook until Onions have Caramelized.  It can take up to 30 minutes, depending on heat.  Stir every few minutes so they don’t burn.

     Add Chicken and Beef Broths, Red Wine, and a touch more Salt and Pepper.  Bring to a simmer and cook for about 20 minutes.

     Place sliced French Bread in the bottom of an oven-safe soup mug (a coffee mug will work great as long as it’s oven safe).  Add Soup, but leave room for the Cheese.  Leave about 1” space.  Add more Bread, place Cheese on top and place mugs on a foil lined baking sheet.  Bake at 400 ° F for about 30 minutes, or until Cheese is browned.  Serve. 

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By Tika for CHEW WANNA EAT? © 2020

Easy Orange Chicken

     Almost everybody loves Orange Chicken, but let’s face it, buying it to go is expensive.  Just for Bob and I, we sometimes spend $40 or more, depending on how many sides we get.  What if I told you that for about $10.50, you could feed 4 adults?  It’s true.  Side dishes are on you, but you can buy a bag of good quality pre-cooked breaded Chicken and make Homemade Orange Sauce that is every bit as good as you’d get in a restaurant.  While the Chicken is in the air fryer, or toaster oven, make the sauce.  SO EASY!  You could also use it as a dip for Egg Rolls.

INGREDIENTS: 

½ cup Orange Marmalade

½ cup Orange Juice (1 Orange)

1/3 cup Low Sodium Soy Sauce

2 tsp Rice Vinegar (Rice is best, but white vinegar works)

1 tsp Garlic, minced

½ tsp Ginger Root, peeled and grated fine

1/8 – ¼ tsp Crushed Red Pepper

1/3 cup Chicken Broth

2 TBSP Corn Starch

PREPARATION:

     Place a small saucepan on the stove.  Combine all the Ingredients and whisk until combined.  Simmer until the desired thickness is obtained.  I put it in a gravy bowl and let everyone pour Sauce over their own Chicken.  Serving Egg Rolls on the side?  Oh yeah, the Sauce is a great dip.

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By Tika for CHEW WANNA EAT? © 2020

Irish Egg Rolls (Reuben Egg Rolls)

    Made with leftover Corned Beef, you won’t believe how delicious and simple these are to make.  I air fried mine on 350 ° F, brushed with Olive Oil, but you can certainly deep fry them if you’d rather.  Serve at parties, game day, appetizer, or even a main meal with a salad on the side.  They’re like a Reuben to go! A Westover Leftover!

INGREDIENTS:  Yields 10 Egg Rolls

2 cups Bok Choy Cabbage, cooked and drained well

2 cups Corned Beef, fully cooked (about 10 ounces)

¼ cup Onion, chopped

4 slices Swiss Cheese, cut in long skinny strips

Olive Oil for brushing

OPTIONAL:  Cooked carrots, chopped

Salt, Pepper, Garlic Powder

PREPARATION:

     In a food processor or electric chopper, add Cooked Cabbage, Corned Beef, and Onion.  Add Cooked Carrots and Seasonings if you’re using them.  Rough chop until you end up with small pieces.  Don’t make it too fine. 

     Place wrapper down with corner facing you and place approximately 1/3 cup of the filling on the wrapper.  Lay 3 thin strips of Swiss Cheese on top.  Roll wrapper away from you.  When you get to the corners, wet them with your fingers and press down.  Continue to roll until you reach the last corner.  Wet and seal.  Repeat until filling is gone.

     Brush top, bottom and sides of each Egg Roll and place in a 350°  F air fryer.  Cook for 3-5 minutes until they are browned and crisp.  Turn over with tongs and repeat.

DIPPING SAUCES: Best to make these early, and refrigerate to help the flavors meld.

Mustard Sauce: 4 TBSP Honey Dijon Mustard, 2 TBSP Yellow Mustard, 1 TBSP Rice Vinegar, 2 tsp Mustard Powder, ¼ + Cayenne Pepper (or Chipotle Powder). 

Thousand Island Dressing, Use your favorite bottled dressing or make Homemade by combining ¼ + cup Ketchup, ¾ cup Mayo, 2 tsp Sweet Relish, 1 TBSP minced Onion, ½ tsp Garlic Powder, Pepper. (Optional half a Hard Cooked Egg, finely chopped).

Honey Mustard Dipping Sauce: ¼ cup Mayo, 1 TBSP Prepared Mustard, 1 tsp Honey, 1 tsp Lemon Juice.  Spice it up by adding a dab of Horseradish or ½ tsp Sriracha Sauce.

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By Tika for CHEW WANNA EAT? © 2020