Cream Puffs

Shell:

    2 c. water

    1 c. butter

    2 c. flour

    8 eggs  

Heat water and butter to a rolling boil.  Stir in flour (all at once).  Stir vigorously over low heat until a ball forms.  Remove from heat.  Add eggs (all at once) and beat with a hand mixer.  For cream puffs - drop on cookie sheets in scant ¼ c balls or if making éclairs/ hot dog style use a gallon Ziploc bag with corner cut to pipe out the pastry.

Bake at 400 degrees for 35 minutes or until golden brown.

Filling:  (can be made while shells are baking)

    1 large box of instant vanilla pudding

    3 c. milk

    1 8 oz. cool whip, thawed

   

Make pudding following box directions.  Let it set up in the refrigerator for about 20 minutes.  Fold in the cool whip.  Refrigerate until needed.

Frosting:

    3 -1oz squares of unsweetened chocolate

    3 tsp butter

    6 Tbsp hot water

    3 c. powdered sugar

Melt the butter and chocolate in a small sauce pan.  Take off stove and add the powered sugar and hot water.  With a hand mixer, stir until smooth.  You may need to add more hot water until you have a semi runny consistency.

Finishing:

 When the cream puff shells are cooled, slice the top portion almost all the way off.  Dig out any extra “puff” from inside and then fill with the pudding mixture.   Close back the top, frost and enjoy!  Yields about 24 cream puffs.

Cottage Cheese Chicken Enchiladas

**Note: makes a lot – 7 or 8 enchiladas**

Ingredients:
2 boneless, skinless chicken breasts - cooked and shredded

1/2 cup sour cream
1 1/2 cups cottage cheese
1 can cream of mushroom

1 can refried beans, warmed in microwave

3 cups Monterey Jack cheese, grated

7-8 flour tortillas

1 (10 oz can) green enchilada sauce


Directions:

Fry up chicken in some water. Season with minced garlic, pepper and ranch seasoning. Shred chicken.

In a large mixing bowl stir together sour cream, cottage cheese and cream of mushroom. Add shredded chicken, warmed beans and 2 cups of shredded cheese (leave 1 cup to melt on top). Stir together gently.

Moisten each tortilla with the enchilada sauce. (Pour some sauce on a plate and wipe the tortilla on both sides.) This will help keep the enchilada moist and tasty.

In each tortilla spread filling and roll tightly, place in a lightly greased baking dish (To fit all 7 or 8 you may need to use a 9 by13 and a square or small rectangle baking dish). Top with any remaining enchilada sauce. 

Bake 350 degrees for 30 min. Add extra cheese on top and bake an additional few minutes until melted. 

**Extra yummy using uncooked tortillas and cooking before assembling. 

Dirt Cake

Ingredients:
1 package Oreos
1 8 oz. package cream cheese, softened
4 Tbs. butter, softened 
1 cup pwd. sugar
2 packages (3.4 oz each) instant vanilla pudding mix
3 ½ cups milk
1 carton (12 ounces) frozen whipped topping, thawed


candy gummy worms


Directions:
In a food processor or blender, crush cookies until fine. Set aside. In a mixing bowl, beat cream cheese, butter and sugar until smooth. In another bowl, mix pudding and milk until well blended. Fold into cream cheese mixture. Fold in whipped topping. Alternate layers of crumbs and pudding, ending with crumbs. Chill several hours or overnight. Decorate with gummy worms. Yield: 12 servings

Pizza Dough

Ingredients:
1 ⅛ cup warm water
¾  Tbs yeast

1 ⅛ Tbs sugar
¾ tsp salt
3 cups flour

Directions:
Mix the warm water and yeast until dissolved. In a separate bowl mix sugar, salt and flour. Add yeast mixture slowly while stirring. Knead on floured surface. Knead until dough is smooth and elastic. Return to bowl and moisten all surfaces with olive oil. Cover bowl with a cloth. Let dough rise until double in size, then pound down. Let dough rise again, then shape into a circle ready for pizza toppings.

After pizza is assembled Bake at 450 degrees for 8-10 minutes.

Ice cream with Peanut Butter and Oreos

Ingredients:
vanilla ice cream
peanut butter
Oreos
chocolate sauce (optional)

Directions:
Add peanut butter and Oreos to vanilla ice cream. Stir thoroughly while crunching Oreos into bite size pieces. Enjoy!

Chinese Chicken Salad

Ingredients:
1 pkg. Top Ramen
1/2 head of cabbage
4-6 green onions, chopped
2 Tbs toasted sesame seeds
2 Tbs slivered almonds

Dressing:
3 Tbs vinegar (rice best)
2 Tbs sugar
1/2 tsp pepper
1/2 tsp salt
1/2 cup oil (peanut best)
1 packet Top Ramen flavoring

Directions:
Brown Ramen noodles in 2 Tbs oil, remove and toast almonds. Fry up chicken with sesame seeds. Mix together and serve.

Chicken salad pita sandwich

Cherry Cobbler

Ingredients:
1 can cherry pie filling
1 stick butter, melted
1 box yellow cake mix

Directions:
Preheat oven to 350. Place cherry pie filling in bottom of a greased 9 by 13 pan. (For yummy taste without cheery chunks, blend cherry pie filling in blender). Spread cake mix on top of cherries. Drizzle melted butter evenly on top. Bake for 45 min. at 350. Serve with ice cream.

Pot Stickers

Ingredients:

Pot Stickers (pre-made and frozen)

chicken broth 

3 Tbs soy sauce

spinach

Directions: 

Boil chicken broth (add ½ tsp chicken bouillon per 1 cup water), add a few tablespoons soy sauce add pot stickers. Boil until done. Add spinach and cook for 1-2 more minutes. Serve as soup or over rice. 

Spaghetti

Ingredients:

Spaghetti noodles

1 pound hamburger or sausage

spaghetti sauce (26 oz jar--our favorite is Great Value Brand)

1/4 cup ketchup

Directions: 

Boil noodles. Meanwhile, season and brown hamburger or sausage in frying pan. Drain fat. Once cooked, add spaghetti sauce and ketchup. Serve over noodles and top with parmesan cheese. Goes great with bread, green beans or salad.

Gorgonzola Cheese Sauce (Scott Creation)

Ingredients: 

4 oz gorgonzola cheese

2 Tbs. butter

2 tsp cornstarch

2 cups milk

1 pint cream

¼ tsp. pepper

1 chicken bouillon cube

sage (sprinkle)

Directions:

Melt cheese and butter in a sauce pan. In a separate bowl mix cornstarch with milk and cream until smooth, then pour into melted butter and cheese. Add pepper, chicken bouillon, and sage.

Stir constantly until thickened. Don’t let it boil or milk will curdle.

Serve over noodles

Philly Cheese Steak Sandwiches

Ingredients:

beef (not hamburger)

bell pepper

onion

1 Tbs. oil

1 tsp. salt

¼ tsp. pepper

1 tsp. garlic, minced

mozzarella cheese, grated

hoagie rolls

Directions:

Cut beef, bell pepper and onion into strips and fry in oil. Season with salt, pepper and garlic. Once meat is cooked, top with grated cheese and cook until melted. Serve on toasted hoagie rolls. 

Italian Sausage Soup

Ingredients:

½ pound sausage

2 green onions

3 cups water

3 zucchini (chopped)

1 can stewed tomatoes

2 chicken bouillon cubes

6 oz of noodles

2 tsp. basil

Oregano sprinkle

1/8 tsp. thyme

Italian seasoning (sprinkle)

Directions:

Cut up onion and brown sausage and onion. Season with salt, pepper, garlic, and onion. Pour onion and sausage into a pot along with water, chopped zucchini, stewed tomatoes, chicken bouillon cubes and noodles. To the soup add basil, thyme and Italian Seasoning. And more salt, garlic, and onion to the soup. Boil for 7 min. (until the noodles are cooked).