Hi my name is Maria. I am the cooking mama behind, Maria’s Kitchen, the recipe segment over at www.themotherhuddle.com .
My grandma always said I was born with a sandwich in my hand. I have to agree, however, I think Grandma failed to notice the wooden spoon I had in my other hand!
Cooking and eating are still two of my favorite past times but now I have my husband and three kids for my personal guinea pigs. Nothing makes me feel more like a rockstar then watching my kids enjoy healthy homemade dinners. I have always been of the mind that great recipes are meant to be shared and that is what drives me to blog about my favorite dishes and treats.
My recipes are for the everyday mom who is thrifty and trying to give her family the tastiest, healthiest meals she can on a tight budget. You won’t find any exotic ingredients in my kitchen, but you will find lots of simple and delicious recipes you can feel good about feeding to your family.
Giant Pumpkin Eclair1 cup all-purpose flour 1/2 cup butter or margarine 1 cup water 6 eggs Preheat oven to 400°. Bring water and butter to a boil, remove from heat and whisk in flour. Transfer to a plastic or glass bowl and using a hand mixer or a very strong arm, mix in eggs one at a time. Batter will be very glossy by the sixth egg. Spread evenly on a large greased cookie sheet. Bake at 400° for 15-20 minutes until light golden brown. Let cool completely before topping.
Filling:1 3.4 oz. Jello brand instant pumpkin pudding mix 1 8 oz cream cheese 2 cups milk 1 8 oz cool whip—or 12 oz if you want a thicker layer and an easier time spreading it. Caramel Syrup Soften cream cheese by leaving it out at room temperature for a few hours or microwave it for 30-45 seconds. Add the milk to the pudding mix and mix thoroughly. In a seperate bowl, beat the cream cheese until it becomes fluffy. Gradually add the pudding mixture slowly as you continually beat the mixture, this will help prevent large clumps of cream cheese. Spread pudding mixture on the completely cooled crust and then immediately top with cool whip. Using the caramel syrup bottle, drizzle syrup over cool whip in a back and forth pattern from one end to the other. Take a Knife and drag it one direction and then the other every two inches until you have completed a nice zebra looking pattern on the entire eclair. Keep refrigerated. I also wanted to share a few of my favorite fall recipes that you may also enjoy:
Thank you for letting me share some of my favorite Fall recipes with you today! I’d love to connect with you… here are my social connect links:Facebook: http://www.facebook.com/#!/
Doesn’t that Giant Pumpkin Eclair looks simply amazing! I’m loving everything pumpkin this time of year… I’ll just have to try it!
Be sure and take a look at these other delicious pumpkin recipes of Maria’s…
Thanks so much to Maria for being our guest, she sure has some wonderful recipes to share and I’m SO glad she got to visit today! Be sure to connect with her to enjoy more of her fabulous recipes!!
I hope you’re enjoying a relaxing autumn weekend… I love this time of year!!