Cooking With The Lewis Sisters

A Blog of Recipes We Love and Enjoy!

Eclair Cake and Breakfast Casserole July 24, 2012

Filed under: Breakfast,Cakes,Casseroles,Dessert,Make Ahead Meals,Omega — lewissisters @ 5:04 pm

This week is about throw together meals. You can let these meals sit in the fridge overnight and they taste even better as leftovers.

First, is Eclair Cake. This is such a simple dessert to make, there is no oven involved and you can make it in fewer than 20 minutes, or less. My friend Brett gave me this recipe, Brett was one of my Omega sisters. Omega was the Church of Jesus Christ of Latter-Day Saints sorority we attended in college. Brett brought this dessert to one of our Omega activities; after I tasted it, I begged her for the recipe because this cake was a hit at the activity. It was a hit with the family when I made it. The tastes exactly like an eclair; however, there is no fuss. It tastes tremendous the second day!

Next, is Breakfast Casserole, given to us by our dear friend Laurel. My sister and I had this recipe at Laurel’s house and we knew we had to make it. This is a great make ahead meal. Let the casserole sit in the fridge over night and cook it for breakfast the next morning. This is a simple meal that packs a punch of flavor. We used Italian sausage, but I felt like I was eating a pizza. I recommend using regular breakfast sausage or ham. I am sure bacon would be fantastic as well!
Sorry about the overlapping categories.

Eclair Cake

1 box graham crackers (regular or gluten free)

3 1/2 cups milk

2 small boxes instant vanilla pudding

8 oz. Cool Whip

1 tub chocolate frosting

In a 9×13 inch pan, line bottom with graham crackers. Mix pudding with milk. Blend in Cool Whip. Pour half the mixture over graham crackers. Place second layer of graham crackers. Pour remaining pudding. Cover with third layer of graham crackers. Spread frosting over the final layer of graham crackers. Refrigerate at least three hours. I prefer overnight. The longer the better!

Breakfast Quiche

1 1/2 loaves white sandwich bread (remove the crust and cut slices in half) Try gluten free bread.
1 lb ham or sausage, cut in cubes or browned
1 lb. sharp cheddar cheese, grated
6 large eggs
3 cups milk
1 can condensed Cream of Chicken Soup
1/4 t. dry mustard
1/2 t salt
1/4 t pepper
1/4 cup finely chopped chives
Line buttered 9 x 13 pan with half the bread slices to completely cover the bottom of dish. Cover with half the ham or sausage pieces, then half of the grated cheese. Beat the eggs; add milk, soup, dry mustard, salt and pepper. Pour over ingredients in baking dish. Top with remaining bread slices and top with remaining meat and cheese. Sprinkle top with chives. Cover with foil. Refrigerate overnight. Bake covered at 350 degrees for 1 hour or until knife inserted in the middle comes out clean. Remove foil for last 10 minutes. Serves 8-10

(We only used a little more than half of one loaf of bread. We recommend cooking about an hour and a half, but time could very).




Homemade Red Velvet Cake! July 21, 2012

Filed under: Cakes,Dessert,Grandma D. — lewissisters @ 8:54 pm

I love red velvet cake. I have always wanted to make it from scratch, because I thought it would be really fun to do. This recipe comes from our grandma D’s ward cookbook; although, it is not her recipe. A while back, my dad was reading some of the recipe titles and red velvet cake was in the list. I knew then, I had to make it.

The cake is really easy to make and it looks even better. Don’t you just love how red the batter is? (Don’t’ worry; I know it’s just me who likes the color). Here are a couple modifications I made. Rather than use the “Classic red velvet frosting” that was in the book, I made my own cream cheese frosting. I always love cream cheese frosting on red velvet cake. They seem to go together; kind of like peanut butter and chocolate.

I have a severe dislike of wasting food. I hate how the buttermilk comes in huge containers and after one cup; you throw it away because it’s gone bad in the refrigerator. So, I did some research and learned you can make your own buttermilk substitute. It is really easy and you don’t have to feel guilty about throwing away food. When I tried the cake, it was super moist and a nice way to end the day!

Red Velvet cake

Step 1. Make paste out of :

2 Tbsps Hershey’s cocoa

2 1 ounce bottles red food coloring

and 1/2 tsp salt

Step 2. Mix 1/2 cup melted butter, (1 stick)

1 and 1/2 cups sugar

2 eggs, and set aside.

Step 3. In another bowl add:

1 cup buttermilk (See below for buttermilk substitute)

2 and 1/2 cups sifted cake flour (I used all purpose flour. Try all purpose gluten free baking flour.)

1 tsp baking soda

1 tsp vanilla

1 tsp vinegar

Combine steps 1 and 2 and mix them. Then add step 3 and mix. The batter will be thin.

Then, grease an flour a 9-13 inch glass dish and bake for 30 minutes at 350. Frost with red velvet frosting.

Here is the red velvet frosting, if you want to try it.

Red Velvet Frosting:

mix in saucepan:

5 Tbsps flour

1 cup milk.

Stir over medium heat until thick and gooi. Cool completely. Then add:

1/2 cup butter and 1 cup sugar.

Beat on high speed for no less than 15 minutes.

Buttermilk Substitute

1 cup plain milk (any kind such as: 1% 2% or skim)

1 Tbsp vinegar or fresh lemon juice

Pour vinegar/lemon juice in a glass measuring cup. Add milk until it reaches the 1 cup line. Let mixture stand five to ten minutes. Mixture will begin to thicken. Then you are ready to add it to your recipe. This makes 1 cup of buttermilk.

The cream cheese frosting is the same frosting I used on the Pumpkin Bundt Cakes, a few posts ago.





Classic Banana Bread and Aunt Debbie’s Chicken Enchiladas July 9, 2012

Filed under: Aunt Debbie,Breakfast,Chicken,Dessert,Dinner,Quick Breads — lewissisters @ 3:12 am

This week, we had a bunch of bananas on our counter. As the week finished, there were a few bananas left and they were the perfect state for banana bread. I have always wanted to make banana bread so I thought I would give this recipe a try. I found this recipe on: The recipe calls for yogurt; however, aunt Debbie said I could substitute with sour cream. That is what I did, and the bread was really moist. Plus, the house smelled like fresh bread, there is nothing better than the smell of freshly baked bread. Right?

My sister and I decided to make Aunt Debbie’s Chicken Enchiladas for Sunday dinner. They are so simple to make and they taste so good! We recommend making the enchiladas the day you plan to serve them. If you let the enchiladas sit overnight they could get soggy and nobody wants to eat soggy enchiladas. If you prefer more spice, add hot chilies rather than mild ones.
Sorry about the overlapping categories. To make the banana bread gluten free, use gluten free baking flour. To make the enchiladas gluten free, use corn tortillas.

Classic Banana Bread


2 cups all-purpose flour (gluten free baking flour)

3/4 tsp. baking soda

1/2 tsp. salt

1 cup sugar

1/4 cup butter, softened

2 eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain low-fat yogurt (or sour cream)

1 tsp. vanilla extract
2-3 Tbsp. brown sugar

Preheat oven to 350°. In a bowl, combine the flour, baking soda, and salt, stirring with a whisk. Place sugar and butter in a large bowl and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add bananas, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Pour batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Sprinkle brown sugar on top. Bake at 350° for 1 hour or until a wooden toothpick inserted in center comes out clean. Cool 10 minutes in pan. Cool completely on wire rack.

Aunt Debbie’s Chicken Enchiladas


2 cups salsa

1 cup sour cream

2 cups diced chicken

1 can diced green chilies (mild)

1 can black beans (drained and rinsed)

1 3 oz package cream cheese

1/3 cup onion

1 package shredded Monterey jack and cheddar cheese

12 flour tortillas (corn tortillas for gluten free)

Mix salsa and sour cream in a bowl and set aside.

On tortillas spread a little cream cheese, add chicken, chillies, beans, onion and shredded cheese. Roll tortillas and place seam side down in a 9 by 13 baking dish.

Once all enchaladas are in place cover with the salsa mixture. Cover pan with foil and bake for 40 minutes in a 350 degree oven. Remove foil and sprinkle with remaining shredded cheese and bake for 15 more minutes. Let sit for 5 minutes before serving.


Cafe Rio Pork and Death by Chocolate Cake July 2, 2012

Filed under: Cakes,Dessert,Dinner,Make Ahead Meals,Slow Cooker — lewissisters @ 1:57 am

Last week, we had a lot going on and there was no time for cooking. This week; however, we were determined to make a delicious dinner and dessert for our family. We decided to make our own Café Rio pork salads. If nobody knows what Café Rio is, it’s an amazing Mexican restaurant and everyone who goes there loves it. Once you go, you cannot stay away, that happened to us.

The funny thing about this post is, we forgot to buy tortillas and the lettuce from our garden had some issues with naughty bugs on it. So, we plated the rice, pork, beans and cheese. You can top the salads with anything you like; this is what our family likes on our salads.

The pork recipe is really easy to make and it tastes fantastic! Our friend Annette gave us the pork recipe. (Use corn tortillas if gluten free).
Our dessert is amazing! It came from our ward Relief Society weekly newsletter, so I am not sure of the orrigin. If you like chocolate; then you will love this bundt cake. It has chocolate chips inside and is really moist. We did not serve the cake with anything; however, you could serve it with ice cream, or whatever you like.
Use corn tortillas for the salad and gluten free chocolate cake mix for the cake. href=””>20120701-195419.jpg
Annette’s Café Rio Pork

2 pounds pork roast (or chicken)

2 cans Coke (NOT diet)
1/2 c. brown sugar
1/2 tsp garlic salt
1/4 c. water
1 (4 oz) can diced green chilies (Mild)
1 (10 oz) can enchilada sauce (I used Old El Paso and I used only 3/4 of can)
1 c. brown sugar

Put the pork in a reclosable bag or container to marinate. Pour in one of the cans of Coke and 1/2 c. brown sugar. Marinade for a few hours or overnight. (We did overnight).

Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock pot on high for about 3-4 hours. Remove pork from crock pot, drain off liquid, shred pork.

Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chiles, enchilada sauce and brown sugar.

Put shredded pork back in the crock pot, cover with sauce, heat just until warmed through. (We served with white rice and refried beans).


DEATH BY CHOCOLATE CAKE (From Ward Relief Society Newsletter, orrigin unknown)

3/4 c sour cream

4 eggs

1/2 c water

1/2 c oil (We used applesauce. Works like a charm and helps the cake be moist)

1 chocolate fudge cake mix (gluten free)

1 small box instant chocolate pudding

1 c semisweet chocolate chips

Powdered sugar

Preheat oven to 350

Beat sour cream, eggs, water, and oil (or applesauce) together in a large bowl until thoroughly mixed. Add cake mix and pudding mix. Stir in chocolate chips. Place batter in a greased and floured bundt pan. Bake 45-55 min or until a fork comes out clean. Don’t over bake.

While still hot, invert cake onto a serving plate. When cool, dust it with sifted powdered sugar, or you can serve with vanilla ice cream and hot fudge sauce. *Cake is really moist and a perfect chocolaty treat!!