Sunday, August 23, 2009

Cream Puffs

For the Puffs:

¾ cup all-purpose flour ¼ tsp salt

Pinch of nutmeg 6 TBSP unsalted butter

¼ cup water 3 Eggs

  1. Preheat oven 400 degrees and butter a baking sheet

  1. Sift together flour, salt and nutmeg. In a medium sauce pan bring butter and ¼ cup water to a boil, remove from heat and add dry ingredients all at once. Beat with a wooden spoon for about 1 minute until well blended and mixture starts to pull away from sides of pan, then set the pan over low heat and cook mixture for about 2 min, beating constantly. Remove from heat.

  1. Beat one egg in a small bowl and set aside. Add remaining eggs 1 at a time to flour mixture, beating well. Add the beaten egg gradually until the dough is smooth and shiny. It should fall slowly when dropped from a spoon.

  1. Using a tablespoon drop dough onto baking sheet in 12 mounds. Bake for 25-30 minutes, until pastry is well risen and browned.

  1. Split puff in ½, scoop ice cream, arrange on platter and pour sauce over top. Serve immediately.

  1. If adding pudding make a hole on the side and squeeze pudding in. You may also cut the top off add the pudding and put the top back.

Praline Sundae Topping


  • 1/4 cup butter
  • 1 1/4 cups packed brown sugar
  • 16 large marshmallows
  • 2 tablespoons light corn syrup
  • 1 dash salt
  • 1 cup evaporated milk
  • 1/2 cup chopped pecans, toasted
  • 1 teaspoon vanilla extract


  1. Melt butter in a saucepan over low heat. Stir in brown sugar, marshmallows, corn syrup and salt. Bring to a boil over low heat, stirring constantly. Boil for 1 minute. Remove from the heat, and cool for 5 minutes. Stir in evaporated milk, pecans and vanilla; mix well.
I found this recipe at

Microwave Brownies

5-Minute Brownies

1/2 cup butter or margarine melted in the microwave
1 cup sugar
1/4 cup cocoa
1/2 cup flour
2 eggs
1 tsp. vanilla
1/4 tsp. salt

Grease a glass baking dish and coat with sugar. Bake in microwave on high power for 5 minutes.

Note: if you want to add a handful of mini chips or nuts — add 2 Tbsp. corn starch to your dry ingredients. This will help to keep them from all settling to the bottom.

Note -- I like mine a little more cooked than my microwave cooks them... so I go for 6 minutes. They taste best the second day -- but usually don't last that long.

Tuesday, August 11, 2009

Walking Group - need more sisters

So far we have two interested sisters. One for Monday and Wednesday, one for Tuesday. If we want to make this work, we need more interested souls. Please email with your preference. Thank you!

Sunday, July 12, 2009

Märia's Corn Chowder

Sauté in a big pot 4-6 strips of bacon, 1 Tbl minced garlic and 1-2 onions (I use a Pam spray instead of butter or oil).

Put in 1/2c. thinly sliced celery, 1/2c. thinly sliced carrots, 4-6 small cut potatoes, 48oz container of broth/stock (any flavor works).

Let cook for 10 minutes on low-medium heat, stirring every 1-2 minutes. Put in 2-3 cans creamed corn, 1/2c. shredded mozzarella cheese, 1/4c. cheddar cheese, 2 Tbl sour cream and 1 can evaporated milk.

Let cook until carrots and potatoes are soft, stirring every 1-2 minutes (this will take approx 10 more minutes). Salt and pepper to taste.

Sunday, May 31, 2009

Easy Apple Crisp

Quick Apple Crisp
5 Granny Smith apples
1 package (9 ounces) yellow cake mix
2 tablespoons sugar
1 tablespoon ground cinnamon

1/4 cup butter or margarine, melted
1/2 cup chopped nuts
Vanilla ice cream or thawed, frozen whipped topping (optional)


1. Preheat oven to 350°F. Peel, core and slice apples. Cut apples in half. Place apples in Deep Dish Baker.
2. Combine cake mix, sugar, cinnamon, butter and nuts in Classic Batter Bowl. Mix until crumbly. Sprinkle mixture evenly over apples.
3. Bake 35-40 minutes or until apples are tender. Serve warm with ice cream or whipped topping, if desired.

Want it Fast? Microwave on High about 15 minutes.

Yield: 10 servings

Nutrients per serving: Calories 240, Total Fat 12 g, Saturated Fat 3.5 g, Cholesterol 15 mg, Carbohydrate 33 g, Protein 2 g, Sodium 210 mg, Fiber 2 g

Friday, May 22, 2009

Masman Beef Stew

2-3 lbs. beef roast, cubed into 1 ½" chunks

1 13.5 oz. can coconut milk (Get a brand that lists coconut as the first ingredient, not water)

1/3 c. Masman curry paste
3- 3 1/2 tsp salt
5 rounded TBSP sugar
4 or 5 medium potatoes, peeled and cubed
1 lb. baby carrots
1 large sweet onion, chopped
¾ c raw peanuts. Peel them and brown in a fry pan: remove red skins.

In a large pot add coconut milk and 1/3 c. curry paste, mix well.
Heat pot to medium high and stir. You can adjust the amount of curry paste you put in, depending on how hot and spicy you like it.When it starts to boil, reduce the heat to medium. Reduce the mixture for 5 mins. Add cubed beef roast and half of the onion and stir. Sprinkle 3- 31/2 tsp salt and 5 rounded TBSP sugar over the beef and stir. Cover pot and cook on medium heat for 30 mins and then add the peanuts. Stir occasionally and keep covered. When meat is fork tender, add the carrots and potatoes. (About 2 hours) Cover and cook on med. low heat until the vegetables are almost tender. Add enough water to cover the meat and vegetables, increase the heat to boiling. Once it boils reduce heat and cook for about 30 more mins- UNCOVERED. Stir often. Good with French bread

Thursday, May 21, 2009

Friday, April 17, 2009

Easy Bundt Cake


Preheat oven to 350 degrees. Grease and flour a bundt pan. (I just use baking spray with flour.)combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake for about 1 hour.


1 (18.25 ounce)package cake mix
1 (3.9 ounce) package instant pudding mix
1 cup vegetable oil
4 eggs
1/2 cup hot water
1 cup sour cream
1 teaspoon vanilla extract
1 cup mini semi-sweet chocolate chips (optional)

I like to mix and match cake and pudding and chip flavors. Be Creative! My favorite is chocolate cake with chocolate pudding drizzled with homemade coconut pecan frosting.

Niya's Skiyaki

I hope these directions make sense.


Very thin sliced Beef
Yam noodles
Green Onions
1/2 cup soy sauce
2 tablespoons Aji-mirin
4 teaspoons sugar


Mix soy sauce, Aji-mirin and sugar in a skillet. Heat mixture.

Slice onions, mushrooms and beef.

Cook yam noodles, onions, mushrooms, and beef in soy sauce mixture. The noodles will turn brown and pick up the flavor of the sauce. The beef will cook quickly because it is thin. Cook until it looks done.

Serve over Rice.

Friday, February 27, 2009

Jill's Flour Tortillas

2 cups flour
1/2 teaspoon salt
4 tablespoons shortening
1/2 cup hot water

Mix salt into flour. Cut shortening into flour until uniform crumbly texture is reached. Add hot water gradually, mixing with a fork until dough forms a ball. Knead with your hands on a floured surface until dough is elastic and smooth - about 4 minutes. Cover and let dough rest for 10 minutes. Divide dough into 12 golf ball sized balls. Roll out one at a time on floured surface approximately 7 inches in diameter. Cook on a hot ungreased griddle 10 to 30 seconds on ease side - until spotted and tender. Serve immediately or keep warm until ready to use.

Chile con Queso

1 lb. Velveeta cheese
1 large onion, chopped
1 T. vegetable oil
1 T. flour
1T. chili powder
1 clove garlic (optional), minced
1 10 oz can tomatoes and green chilies
1 chopped jalapeno pepper (optional)

Saute onion and garlic in oil until transparent. Add flour and chili powder. Cook 1 minute. Add tomatoes and green chilies and cook until sauce is thickened. Add cheese in chunks and cook until melted. Yields 4 cups.

Easy version: Chop desired amount of Velveeta cheese in cubes. Place in microwave safe dish. Pour can of Rotel (tomatoes and green chilies) over the top. Drain Rotel for thicker sauce. Cook in microwave until melted. Stir and Enjoy

Jill's Cookie Dough Brownies

Brownies: (or you can just use a box mix)
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1 cup vegetable oil
4 eggs
2 teaspoons vanilla extract

In mixing bowl combine sugar, flour, cocoa, and salt. Add oil, eggs and vanilla. Beat at medium speed for 3 minutes. Pour into a greased 13 x 9 inch baking pan. Bake at 350 for 30 minutes or until brownies test done. Cool completely before adding filling.

3/4 cup butter or margarine softened
3/4 cup packed brown sugar
1/8 + 1/4 cup sugar
3 tablespoons milk
1 1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour

Cream butter and sugars in a mixing bowl. Add milk and vanilla, mix well. Beat in flour. Spread of the the brownies. Chill until firm.

1 cup semisweet chocolate chips
1/4 cup margarine

Melt chocolate chips and margarine in a saucepan. Stir until smooth. Spread over filling.

When making this dessert plan ahead because of the time needed in between layers.

Rhonda's Baked Potato Soup

2 medium potatoes (about 2 cups chopped)
2 tablespoons butter
1 cup diced white or yellow onion
1 tablespoon flour
4 cups chicken stock
2 cups water
1/4 cup corn starch
1 1/2 cups instant potato flakes or pearls.
1 teaspoon salt
3/4 teaspoon pepper
1/2 teaspoon basil
1/8 teaspoon thyme
1 cup half and half

Cook potatoes in oven on 400 degrees for an hour. (or just microwave them) Let cool.

Melt butter in large saucepan and saute onion until light brown. Add the flour to the onions and butter. stir to make a rouse.

Add stock, water, cornstarch, mashed potatoes, and spices to the pot and bring to a boil. Reduce heat and simmer for five minutes.

Cut potatoes in half lengthwise and scoop out content with a large spoon. Discard skin. Chop potatoes to make chunks about 1/2 inch in size.

Add chopped baked potato and half and half to the sauce pan, bring soup to a boil. Reduce heat and simmer the soup until it is thick.

Additional topping ideas to top your soup with: Shredded cheese, onion, sour cream, crumbled bacon.