That Graham Cracker Thing

This dessert is one for the ages. Mr. Smith refers to it as "That Graham Cracker Thing."

So easy, so so so so very very yummy, addictive even and sort of healthy. Okay, not exactly healthy, but as desserts go, it is more healthy than most. Also, you can dictate exactly how sinful you want to make it.

It Graham Crackers, vanilla pudding mixed with Cool Whip and topped with easily the SWEETEST chocolate frosting you will ever encounter. Just like an eclair.

This is one of those that people will beg you to make. You will find yourself pining for it. Even when you make a lowish-cal version, it tastes soooooo decadent. Mix it up a little and try a different flavor of pudding, it could work. I have even used cinnamon graham crackers a few times and it was AMAZING!

Make it to take for a pot luck dinner. Make it for dessert after Sunday dinner. Make it and eat the whole thing yourself and don't feel guilty for a moment. Okay, maybe for a moment, but it will pass, I assure you.

I would strongly advise that you make this ahead of time. I am talking a bare minimum of 4 hours, but 6 or so is much better. Once you have tasted it, it is extremely hard to wait that long, but it is worth it.

Leave the house, take a drive, go shopping and try to forget about it. Even though you won't, it will be a lovely thing to come home to.

I served this when my cousin Denise and her husband David were visiting one time, and to quote David, "Now, this is what I call dessert!"

You know, just writing about this is making me want it again. I will have to make it this weekend and post some photos.

Maybe I will make it as a little boo boo present for Mr. Smith after his surgery.

Ultimate Coffee Cake

In my family, on your birthday, you get the dinner and cake that you choose. Over the years, the cake concept has been morphed to include pie, coffee cakes, cupcakes, etc. Basically, you get your choice for dinner and dessert.

Every year my mother asks my father what he wants for his birthday dinner and what kind of cake he wants. Every year, he requests Spaghetti and Meatballs for dinner and Coffee Cake for dessert. Every year she says, "No. I am not making that." You see, my mother hates Spaghetti and Meatballs and does not feel that Coffee Cake is appropriate. If my brother or I had made these requests, she would have made them both without even a second thought. My father, however, is not entitled to his choice because my mother hates to cook and feels that he should choose a cake that she would like.

I know, I know. They have been married for 43 years. Somehow they have an understanding. I don't get it, but it works for them.

My father's birthday is coming up and this is the cake he always requests for his birthday cake. So again this year I will override my mother and make it for him anyway.

This cake is a MEAL! It is a huge cake and keeps beautifully. If you don't like pecans, use walnuts. If you don't want the nuts at all (Mr. Smith hates nuts in all foods) leave them out. It has the perfect streusel to cake ratio, in my opinion. Too many recipes are too stingy with the good stuff and this one could never be accused of THAT!

NOTE: The baking time, for me, was not enough, so you may need to tack on some extra baking time for the tester to come out clean.

Just put on your eating clothes and wait for it to call to you from the kitchen. Because it will. And you will have to listen. Just because sometimes when the Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel calls, you have to take the call!

Williams Sonoma Southwest Grilled Chicken Salad

This recipe is originally from the Williams Sonoma catalog. This is old school, when the catalog was 5 x 7 and not the slick production that it is now.

I have always been a huge fan. When I saw this recipe, it just looked so good and sounded amazing. After a few days of discussion (my mother is not overly fond of trying new recipes, especially when they require ingredients that may be expensive/hard to find/never used for anything else ever again). This one only had a few oddball ingredients, so she gave in pretty easily.

The results were AMAZING! This salad has become a true favorite in our house. It is just the right balance of ingredients. Just enough chicken, just enough cheese, just enough lettuce. It just has everything.

Over the years, I have streamlined the process and have made the preparation must faster.

Rub for chicken

Skinless, boneless, about 1 1/2 pounds of chicken). I usually cube the chicken and just stir it into the "rub mixture." I then throw it in a pan and saute it until it is cooked through.

In a bowl make the rub by combining:

2 Tbsp. Olive Oil

1 tsp. ground cumin

1 tsp. cayenne pepper (I usually reduce this to 1/4-1/2 teaspoon, we are lightweights around here)

1 Tbsp. finely chopped cilantro (if you can find the stuff in a tube, it is so much easier than chopping the fresh stuff and the results are the same)

salt and pepper to taste

Rub the skinless, boneless chicken breasts with oil/herb mixture (if you are grilling them whole). Grill on both sides until tender, 15-20 minutes, set aside.

Salad dressing

4-6 tomatillos (Get some that are nice, plump and the color of green tomatoes under the husk. If they are starting to shrivel and feel mushy, don't get them. When you are ready to use them, just remove the husk. Make sure to rinse the tomatillo off thoroughly, they have a sticky coating on them. Cut it into quarters and add it to your food processor).

1/4 cup olive oil

2-3 Tbsp. red wine vinegar

1-2 seeded ancho chilis (quarter and add to food processor)

1 Tbsp. finely chopped cilantro (again, the tube of cilantro will work just fine)

salt and pepper to taste

Process until pureed and set aside.

Wash, dry and tear 3 small heads of red or green leaf lettuce (I like to use a head of each) and arrange in a large bowl.

Cut chicken up (if you haven't already) and arrange in center of lettuce.

Arrange 1 cup each of grated Cheddar Cheese and Monterey Jack Cheese around chicken and pour dressing evenly over salad.

NOTE: This is a big salad, you may not be able to finish it in one sitting. If you want to be able to keep the salad, don't assemble it. Simply keep the components and assemble the salad when you are ready to eat it. It is wonderful if you make it ahead and serve for dinner, it is great the next day for lunch. You can take it to a party, etc. The chicken with the rub is also an awesome addition to nachos or a quesadilla.

I hope you and your family love this recipe as much as we do!

Let me know what you think.