Chocolate Eclair Cake

Mom and Dad Butler were in town last night! We had dinner and a relaxed evening at the park! I took this! 

Ingredients:
Crust:

• 1 cup water
• 1/2 cup butter
• 1 cup flour
• 4 large eggs

Filling:

• 1 (8 ounce) package cream cheese, softened
• 1 large box (5.1 ounces) vanilla instant pudding
• 3 cups milk

Topping:

• 1 8 oz. container cool whip (just enough for a thin layer. or one batch of homemade whipped cream (i used homemade)
• chocolate syrup or homemade chocolate sauce

Directions:

1. Preheat oven to 400. Lightly grease a 9"X13" glass baking pan.
2. For the Eclair Crust: In a medium saucepan, melt butter in water and bring to a boil. Remove from heat. Stir in flour. Mix in one egg at a time, mixing completely before adding another egg. Spread mixture into pan, covering the bottom and sides evenly. Mixture will be very wet. *If the sides of your pan are too greased you won't be able to get the mixture to stay up the sides so make sure to just lightly grease. No big deal but I like the crust to go up the sides a bit.
3. Bake for 30-40 minutes or until golden brown (Mine only took 25 minutes.) You may want to check it occasionally-you don't want to overcook the crust, it will ruin the cake! Remove from oven and let cool (don't touch or push bubbles down).
4. For the Filling: Whip cream cheese in a medium bowl. In separate bowl make vanilla pudding by beating the pudding mix and the milk for 3 minutes and put in the fridge until set. Make sure pudding is thick before mixing in with cream cheese. Slowly add pudding to cream cheese, mixing until there are no lumps. Let cool in fridge.When the crust is completely cooled, pour filling in. Top with layer of cool whip however thick you want it and serve with a drizzle chocolate syrup. *If you want to make this even better use homemade whipped cream.

Enjoy!!

Fall Off The Bone BBQ Ribs

It has been a crazy couple months in our household!  With all this craziness going on, my poor family had been eating out or having cereal way too often:)  I finally got around to making a new recipe, and it was delicious. This was definitely a crowd pleaser! 

Ingredients:
1 (2-3 lb) rack of ribs (I used pork loin ribs)
3 1/2 cups pineapple juice (reserving 1/4 cup for later)
1 1/2 cups brown sugar
1 (16 oz) bottle BBQ sauce (I used Famous Dave’s Rich and Sassy sauce)

Directions:
Spray the slow cooker with non-stick cooking spray (or use a slow cooker liner to make clean up a breeze!).

Take your slab of ribs (make sure that they are defrosted) and cut into individual slabs (about 2-3 ribs each). Throw the ribs into the slow cooker.
Mix the pineapple juice and brown sugar together and pour over the ribs. Put the lid back on the slow cooker and cook on HIGH for 7-8 hours or LOW for 10-12 hours.

After they are done in the slow cooker, use tongs to gently pull them out (they will literally fall apart when you touch them). Turn the grill on medium heat. While the grill is warming up, mix together the bottle of BBQ sauce and the 1/4 cup of pineapple juice you saved from earlier.

Place the ribs gently on the grill and and brush with BBQ sauce. Turn the ribs twice, slathering with more sauce each time. they will take about 10-15 minutes to glaze over (as soon as that sauce starts to turn sticky, you know they are done!).

Serve immediately and enjoy!

I served with homemade french fries!