Emril's cake is amazing! Light and fluffy with a creamy milk mixture to pour on top along with whipped cream. Rich and delicious, this cake is great for any occasion or get together. Fun and fairly easy to make as well! Make sure it is refrigerated at least 4 hours or overnight before you serve it...it is best cold! Enjoy!
This recipe comes from the March 2010 Cooking Light magazine, but when you eat it, it does not feel like you are eating light! It is an absolutely amazing pizza....one of my favorites hands down! I usually make it without the chives because the flavor is still so zesty without it. This recipe is also very very easy...great for a weekday night dinner.
I wanted to try making chicken cordon bleu but I am not a big fan of swiss cheese, so i came up with this recipe based on a recipe I found on cooks.com. The white cream sauce is so yummy i was practically licking the plate!!! I served the meal with garlic mashed potatoes and green beans.
This recipe is a combination of the two recipes that are already out there on the internet. I played around with making this dessert a little bit more cakey and the sauce a little creamier and this is what i created. (BTW, I work at Applebees so I am always around the dessert!)
I call it this because me and my roomates used to make it in college during finals week mostly because it didn't take to much time to make and it reminded us of home cooked comfort food. I got this from the Blue Bell Creamery cookbook, "The Best Recipes in the Country". It is creamy and yummy, great for kids too, along side a vegetable.
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