Cream Puff Cake

Servings: 15
Prep time: 25 min
Bake: 25 min. + chilling

Ingredients:

• 1 cup water
• 1/2 cup butter, cubed
• 1 cup all-purpose flour
• 4 eggs

Filling:

• 1 package (8 ounces) cream cheese, softened
• 2-1/2 cups 2% milk
• 3 packages (3.3 ounces each) instant white chocolate or vanilla pudding mix
• 1 carton (8 ounces) frozen whipped topping, thawed

Directions:
In a large saucepan, bring water and butter to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth and shiny. Transfer to a greased 9 x 13 baking dish.

Bake at 400° for 22-26 minutes or until puffed and golden brown. Cool completely on a wire rack.

For filling: in a large bowl beat the cream cheese, milk and pudding mixes until smooth. Spread over the crust; refrigerate for 20 minutes. Spread with whipped topping. Chill until serving.

Peanut Chicken Stir-Fry (TOH)

Ingredients:

• 1/2 cup plus 1 tablespoon water, divided
• 1/4 cup peanut butter
• 3 tablespoons soy sauce
• 1 tablespoon brown sugar
• 2 to 3 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1 pound boneless skinless chicken breasts, cubed
• 3 cups fresh broccoli florets
• 1 tablespoon cornstarch
• Hot cooked rice or noodles

Directions:
In a small bowl combine until smooth and set aside:

• 1/2 cup water
• peanut butter
• soy sauce
• brown sugar

In a skillet or wok, stir-fry garlic in oil for 30 seconds. Add the chicken; stir-fry for 5 minutes or until no longer pink. Add the broccoli; stir-fry for 5 minutes.
Stir in the peanut butter mixture; cook and stir for 2-3 minutes or until sauce is smooth and broccoli is crisp-tender.

Combine cornstarch and remaining water until smooth; gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened.

Serve with rice or noodles.

Breakfast Pizza

Prep time: 20 minutes
Bake time: 20 - 25 minutes
Servings: 4

2 tubes refrigerated crescent rolls
1/2 pound Jimmy Dean sausage; browned & drained
1 cup frozen shredded hash brown potatoes, thawed
4 tablespoons diced sweet red pepper
4 tablespoons diced green pepper
1 cup shredded cheddar cheese
4 eggs
4 tablespoons milk
1 tablespoon shredded Parmesan cheese
pepper to taste

Separate crescent dough into 8 triangles; arrange into a rectangle on an ungreased baking dish. Build up edges slightly to create a crust; seal perforations.

Cook sausage until no longer pink; drain. Sprinkle over crust. Top with potatoes, peppers and cheddar cheese.

Whisk together the eggs, milk and pepper. Pour over pizza; sprinkle with Parmesan cheese.

Bake at 375° for 20-25 minutes or until eggs are completely set and top is golden brown.

Crispy Chicken

Prep time: 30 minutes
Servings: 4

• 1-1/2 cups crisp rice cereal, coarsely crushed
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1/4 teaspoon poultry seasoning
• 1/4 cup butter, melted
• 4 boneless skinless chicken breast halves (4 ounces each)

In a shallow bowl, combine cereal, flour and seasonings. Place butter in another shallow bowl. Dip chicken in butter, then roll in cereal mixture.

Place in a greased baking pan. Bake uncovered at 400° for 20-25 minutes or until a meat thermometer reads 170°.

Red White & Blue Slaw

• 1 bag of pre-made slaw mix
• 1 granny smith apple, diced or julienned (keep peel on)
• 1/2 fresh blueberries
• 1/2 C. fresh strawberries, cut into aproximate size of the berries
• 1/2 C. light mayo
• 1/2 C. poppy seed dressing
• 4 oz. pkg of slivered almonds

Whisk together the mayo and dressing, pour over rest of the ingredients and mix well. Refrigerate, sprinkle almonds on before serving.

This recipe is inspired by the upcoming Memorial Day family picnic. I hope it turns out as yummy as I think it sounds.

Easy Quadruple Chocolate Bars

Prep time: 10 minutes
Bake time: 18-20 minutes
Servings: 12

• 1 chocolate cake mix
• 2 eggs
• 1 stick of butter, melted
  
• 1 C. chocolate chips
• 3 Tbsp. chocolate syrup (optional)
  
• 1/3 C. chocolate frosting

Mix together cake mix, eggs, melted butter, and chocolate syrup until smooth. Stir in chocolate chips last.

Grease a glass 9 x 13 pan (bottom only). Spread batter in pan. Bake @350 for 18-20 minutes, until sides pull away from pan. Cool completely. Melt frosting in microwave, drizzle over top.

Serve with vanilla ice cream.

Easy Asian Slaw

Prep time: 10 minutes
Servings: 6

• 4 cups bagged coleslaw (or you can shred your own cabbage if you'd like)
• 1 can (11 oz) mandarin oranges, drained
• 2 green onions, thinly sliced
• 1/4 C Kraft Asian Toasted Sesame dressing

Combine all ingredients. Chill and serve.

Very cool, refreshing, and super easy. I also like to add some toasted almond slivers and change the Asian dressing to poppyseed dressing and add 1/4 C Mayo to give it a sweet "American" flair.

All Day Crockpot Beef

Prep time: 10 minutes
Cook time: 8 hours in crockpot
Servings: 6

• 2 lbs. beef roast
• 2 tsp black pepper
• 2 cloves garlic; minced
• 2 pkg onion soup mix
• 2 tsp Worcestershire sauce
• 1 tsp A1 steaksauce
• 3 carrots; diced
• 2 celery stalks; diced
• 1 green bell pepper; chopped
• 1 yellow onion; sliced
• 1/2 C. water
• 1/2 C. tomato juice (or V8)

Cut beef roast into serving-sized portions. Brown beef in veg. oil in skillet.
Slice onion and separate into rings. Dice carrots and celery. Slice pepper into rings or wedges.
Place veggies in bottom of crockpot. Sprinkle beef with black pepper, garlic, and onion soup mix. Place beef on top of veggies.
Mix steak sauce, worchestershire, water and tomato juice together. Pour over meat.
Turn crockpot to high for 30 minutes. Then low for 7-8 hours.