Cream Puff Dessert

It's like chocolate eclairs in cake form.  Yum-O!

1 cube margarine or butter
1 C. water
1 C. flour
4 eggs

Melt margarine or butter in water by bringing to a boil.  Remove from heat and add flour, stirring until a ball forms. Beat eggs into the mix ONE AT A TIME. (Use those muscles! Dough should no longer look shiny).  Spread into ungreased 9x13 pan.  Bake @ 400 degrees for 35 minutes. Let cool completely.

1 large box instant vanilla pudding
3 C. milk
1 brick cream cheese
1 8oz container whipped cream


Beat cream cheese to soften.  Add milk and pudding, and mix for 2 minutes.  Fold in whipped cream.  Spread the mix over cooled puff.  Chill.

1 cube butter, softened
3 C. powder sugar
5-6 T. milk
2/3 C. cocoa powder
1 t. vanilla

Mix all ingredients together and carefully spread over pudding layer.  Chill for a minimum of 1 hour before serving.

Cranberry Applesauce

We've been trying to cut back on our dessert consumption - this did the trick for a somewhat healthy, but sweet and tart dessert!

1/2 cup sugar
1/2 cup water
1/8 tsp. salt
1 cup fresh cranberries
4 cups unsweetened applesauce

Bring the sugar, water, and salt to a boil in a stainless steel saucepan. Add the cranberries and simmer for 10 minutes over med-low heat. Let cool.

Transfer the cranberry sauce and applesauce to a blender, and blend thoroughly.
Serve with a dollop of whipped cream or sour cream.
Store leftovers in the fridge.

Smothered Chicken (aka Alice Springs Chicken)

I got this from Shandra here. It's H.E.A.V.E.N.

4 boneless skinless chicken breasts
Garlic powder and seasoned salt to taste
1 T. vegetable oil
8 oz. button mushrooms, cut in half or quarters
1 c. shredded Cheddar cheese blend
½ c. chopped green onions
½ c. real bacon bits (real bacon works best and tastes the best)
½ c. tomatoes
1 bottle BBQ sauce
Flatten chicken breasts to ¼ in. thick (or just cut chicken breasts in half horizontally). Sprinkle with seasonings. In a skillet, brown chicken in oil for 4 min., or until mostly cooked through (you could also grill them if that is easier) In a separate pan saute cut up bacon until crispy. Drain the excess grease. Add mushrooms to the bacon and cook until mushrooms are soft. Place chicken breasts on a cookie sheet or in a 9x13 pan. Squeeze a generous amount of bbq sauce on top of each chicken breast. Top the chicken with the mushroom and bacon mixture. Sprinkle the cheese all over the tops of the chicken breasts. Cover and cook until chicken is done and cheese is melted, about 10 minutes. When chicken is finished, top the chicken breasts with the fresh tomatoes and green onions. Serve with garlic mashed potatoes and honey mustard sauce.

Honey Mustard Sauce
1 c. mayo (can use fat free or low fat)
3/4 c. Dijon mustard
¼-1/2 c. honey
1/8 tsp. Cayenne pepper
2 T. Lime juice
1 tsp. Ginger powder
Mix. Add extra honey or lime for desired flavor.
Creamy Garlic Mashed Potatoes
5 lb. russet potatoes (or red potatoes)
½-1 whole 16oz. tub sour cream (depending on how much moisture you need in your potatoes)
1 cube butter
8 oz. half & half or milk
Fresh or dried Parsley
1 clove garlic
Salt & Pepper
½ c. Parmesan cheese (optional)
Peel potatoes and cut into large chunks. Boil water and add potato chunks. Boil until potatoes are fork tender. Drain majority of water from potatoes. Mash potatoes with either an electric mixer or potato masher. Add whipping cream, butter, sour cream, garlic, salt, pepper & Parmesan cheese.

Sesame Chicken

My hubby adores ordering this any time we eat out for Chinese. I thought I'd give this recipe a try and it was a hit!

Sesame Chicken
3-4 sliced chicken breasts
cooked with salt and pepper in 1 T. oil
Sauce:
1/2 cup water
1 cup chicken broth
1/8-1/4 cup white vinegar or rice wine vinegar (depending on how sweet you want the sauce)
1/4 cup cornstarch
1/2 cup sugar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chili paste (or more)
1 garlic clove (minced)

Mix sauce ingredients well and add to chicken. Cook and stir until bubbly. Serve over hot rice.

Pumpkin Gingerbread

Ok, so I am not a baker or cook. But even I could make this bread and it is DELICIOUS!!!

INGREDIENTS:
3 cups sugar
1 cup vegetable oil
4 eggs 2/3 cup water
1 (15 ounce) can pumpkin puree
2 teaspoons ground ginger
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1/2 teaspoon baking powder

DIRECTIONS" Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. In a large mixing bowl, combine sugar, oil and eggs; beat until smooth. Add water and beat until well blended. Stir in pumpkin, ginger, allspice, cloves and cinnamon. In medium bowl, combine flour, soda, salt, and baking powder. Add dry ingredients to pumpkin mixture and blend just until all ingredients are mixed. Divide batter between prepared pans. Bake in preheated oven until toothpick comes out clean, about 1 hour.

NOTE: I have not been able to find a 15 oz can of pumpkin puree, so you may need to either double the recipe OR only use half of a 29 oz can.

Monte Cristo Sandwiches

I got this from a friend who said she got it from a resturant at Disneyland. I love it!

Batter:
2/3 cup water
1 egg
1/2 tsp. salt
1/8 tsp. pepper
2/3 cup flour
1 3/4 tsp. baking powder
Chill

Sandwiches:
8 slices white bread
4 slices each:
   turkey
   swiss cheese
   ham

Vegetable oil for frying

Heat 1/2 inch of oil in a skillet over med-hi while assembling sandwiches.Cut sandwiches in 1/2. Coat in batter and fry on all sides.
Serving suggestion: Sprinkle with powdered sugar. Dip in warm raspbery jam. I have heard that current jam is also good, but have never tried it.

Taco Soup

One of my favorite Fall meals!

1 lb ground beef browned & drained
1 can (or a little less than 1/2 lb dry beans soaked & cooked) Kidney beans
1 can  (or see above) Black beans
1 can corn with liquid
1 can diced tomatoes (I use crushed so my kids don't notice them) with liquid
1 can (small) tomato sauce
1 can (small) diced green chiles
1 package taco seasoning

Combine and simmer 15-20 minutes. Or put it in the crock pot till it is warmed through (a couple hours on low).
Serve with shredded cheddar cheese, sour cream, and tortilla chips.