I hope you all had a wonderful Thanksgiving and will be eating leftovers all day today. Have a great weekend!
Mom's Cream Puffs
c/o Cherie!
Ingredients:
1 cup water
1 stick butter
1 cup flour (sifted)
4 eggs
Powdered sugar
Preheat oven to 350 degrees. Boil water and butter together (if using unsalted, add a dash of salt). Remove from heat, add sifted flour and stir until thick. Put pot back on warm stove and continue stirring. Let sit for 10 minutes and add first egg and stir in until shiny. Add second egg and stir in completely. Add third, stir in. Fourth, stir in. (it’s not easy to stir it in – my arm hurts after I’m done!)
Scoop or spoon balls of the dough onto cookie sheet (however big or small you want them to be)
Cook until lightly brown (about 25-30 minutes.) Check after 10-15 minutes to make sure they don’t burn. Timing varies depending on oven. Optional: When done, turn oven off, but keep puffs in to dry out a little.
The filling:
Instant pudding flavor of your choice (I use French vanilla or chocolate)
1 cup milk
1 container Cool Whip
Optional: dark rum or kirsch to add to vanilla pudding, Bailey’s or whatever else you choose for chocolate
Make the pudding with 1 cup of milk. (add liquor or not) Stir in half of the container of Cool Whip (makes the pudding fluffy!)
Cut top off of cream puff, fill with pudding. Put top back on and sprinkle with powdered sugar. Enjoy!
- 2 packages (7 ounces each) thin spaghetti, broken into 2-inch pieces
- 4 cups cubed fully cooked ham
- 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
- 2 cups (16 ounces) sour cream
- 1/2 pound sliced fresh mushrooms
- 1/2 cup chopped onion
- 1/2 cup sliced ripe olives, optional
- 1-1/2 teaspoons ground mustard
- 1 teaspoon seasoned salt
- 2 teaspoons Worcestershire sauce
TOPPING:- 2 cups soft bread crumbs
- 1/4 cup butter, melted
- 2 cups (8 ounces) shredded cheddar cheese
Directions
- Cook spaghetti according to package directions; drain and place in a large bowl. Stir in the ham, soup, sour cream, mushrooms, onion, olives if desired, mustard, seasoned salt and Worcestershire sauce.
- Transfer to two greased 11-in. x 7-in. baking dishes. In a small bowl, toss bread crumbs and butter; add cheese. Sprinkle over casseroles.
- Cover and freeze one casserole for up to 2 months. Bake the remaining casserole, uncovered, at 325° for 30 minutes or until heated through.
1/2 lb. lean ground turkey (7% fat)
1/2 cup chopped onions
2 cloves garlic, minced
1 tsp. chili powder
1/2 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
1 cup cooked whole grain brown rice
4 whole wheat tortillas (10 inch)
3/4 cup KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese
1/4 cup chopped cilantro
Directions
COOK turkey, onions, garlic and chili powder in large nonstick skillet on medium heat 5 min. or until turkey is no longer pink, stirring occasionally.
STIR in salsa and rice; simmer 3 min. or until heated through.
SPOON turkey mixture down centers of tortillas; top with cheese and cilantro. Fold in opposite sides of each tortilla, then roll up burrito-style
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