Eclair Creme Puffs

A lady in our ward just gave this recipe to us. They have been a hit at the ward parties and are always the first thing to go. Haven't tried them yet but thought they sounded so yummy. You'll have to try them out too.

DIRECTIONS:

Boil and mix well:

1 cup water
1 stick butter
1 cup flour
Pinch of salt

Add:

4 eggs one at a time, mixing well after each egg. Drop by heaping teaspoon onto greased cookie sheet. Bake 25-30 minutes at 400*. Cook until really golden brown.

Filling:

6 oz vanilla instant pudding
2 ½ cups milk
1 pint heavy cream

Mix pudding with milk for 2 minutes. Chill. Whip cream, chill separately. Combine and chill some more.

Chocolate Glaze:

4 TB cocoa
3 TB + 1 tsp water
2 TB oil or 2T butter ( I like to do half and half for flavor and sheen)
2 TB corn syrup

Combine in small sauce pan over low heat until smooth. Add 2 cups powdered sugar. Add more powdered sugar if needed to help it set on top of the éclairs. Cover éclairs immediately while the glaze is hot.

Artisian Bread

This bread is so yummy for so many different things. It is really good for panini sandwiches and is super easy to make. Enjoy!

Artisian Bread

Baked Potato Soup

I found this soup and thought that it could be fun to try. Well, Matt and I fell in love. Madison really liked it too. It tastes just like a baked potato. We didn't put anything extra on top but you could. Also, when I took the garlic out I squished it out and mashed it up, then I spread it onto some yummy bread. It was so yummy. My only complaint was it took a lot longer to cook than the recipe calls for. I probably could have turned the heat up and that would have helped :). Enjoy!

Baked Potato Soup

Play Dough

A friend of mine gave me this play dough recipe and it's awesome! I made another kind and it didn't turn out very good, but this one was awesome. So I figured I would share. Here is the recipe. Enjoy!

1 cup flour

1 cup warm water

2 teaspoons cream of tartar

1/4 cup salt

food coloring

Mix all ingredients, adding food coloring last. Stir over medium heat until smooth. Remove from pan and knead until blended smooth. Place in plastic bag or airtight container when cooled. Will last for a long time.

If you want different colors wait until after you cooked it and it's cooled a bit, divide into different balls and knead the desired color into each ball. Wear latex gloves as the color could stain your hands at this point, but it won't stain them once it's worked into the dough. Store it in the fridge when it's not being used.

Tiny Spicy Chicken

As per Kristin's request, I got Michelle's recipe for Tiny Spicy Chicken. This was always Devin's (and mine!) favorite meal when we go out for Chinese. Michelle found this recipe and it is super yummy. I can't wait to make it again.

DIRECTIONS:

3 lbs. uncooked chunked chicken

In ziploc bag sprinkle chicken with 2-3 T. garlic salt - mix around til all the chicken is coated with salt, let sit 1 hour, if possible.

2 eggs

1/2 box cornstarch (1 1/4 c.)

Put in bag, mix well with chicken.

Skillet fry chicken til sides are brown (I put a little olive oil in the skillet)

Pour sauce over the chicken and simmer at 350, turning once or twice during the 20 to 30 minute process.

Sauce:

1/4 c. cornstarch

1/3 c. brown sugar

1 1/2 c. sugar

1 1/2 c. chicken broth

3/4 c. vinegar

3/4 c. catsup

3 T. soy sauce

1-3 T. Sambal Oelek fresh chili paste (1 T. mild; 3 T. hot!)

Serve over rice.

Chicken Lasagna

I got this recipe from Lauralee and I really like it. Not sure when she is going to get around to posting it so I figured I would. :)

INGREDIENTS;

6 lasagna noodles boiled (I use the no boil noodles from Barilla)

3 chicken breasts. Boiled and shredded. approx 4 cups

1 cube chicken bullion

1/4 Cup hot water

2 Cups mozzarella cheese, grated

8 oz cream cheese

sliced olives

26 oz Classico Tomato & Basil spaghetti sauce

DIRECTIONS:

Mix chicken bullion with hot water. Then add chicken chunks. In another bowl mix mozzarella cheese, cream cheese, and olives. Now layer your meal. Put some sauce on the bottom of a 9x13 pan. Now put on half the cheese, half the chicken mixture, half the noodles, and half the sauce. Then put on the rest of your chicken, noodles, sauce, and finish with the cheese. Cook for 45 minutes at 350 degrees.

Black Bean Soup

I got this recipe from a lady in our ward. It tasted so wonderful when she made it. You'll have to try it and see if it becomes a new favorite of yours too. The kielbasa sausage really adds a lot.

SAUTE:

1 chopped onion

1 chopped pepper (any color)

2 chopped carrots or a couple of handfuls of baby carrots

1 kielbasa sausage, chopped into pieces

When veggies are wilted ADD:

2-3 cups black beans (canned or cooked)

2-3 cups chicken broth (depends on how soupy you want it)

Season with 1/2-1 Tbsp of paprika (depending on the seasoning in your sausage) and 1/2 tsp black pepper. Let simmer approximately 30 minutes. Serve over rice. Can add sour cream or cheese or both. Serve with corn bread or another hearty bread.