cream puffs

also, i think you guys should try these! they are super easy and fun to make. everybody loved them at the baby shower last night. i want to try and make them with a more complicated middle, but the pudding makes them easier. this one's also from allrecipes.com.

Ingredients:

• 2 (3.5 ounce) packages instant vanilla pudding mix
• 2 cups heavy cream
• 1 cup milk
• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

1. Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set.
2. Preheat oven to 425 degrees F (220 degrees C).
3. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by heaping tablespoonfuls onto an ungreased baking sheet.
4. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. DON'T take them out of the oven early, even if they look ready, because they will collapse. And AS SOON AS you take them out, poke a hole in each one using a toothpick so that the hot air can escape so they don't collapse.
5. Let the shells cool, and then you can either split and fill them with the pudding mixture, or fill a ziplock bag with the pudding and pipe the pudding in through the holes you made with the toothpick (you'll have to make the holes bigger but it won't look bad once you've filled the puffs completely). Be sure to fill them all the way--you can poke a hole in the opposite side and fill from both sides if you want. Dust them with powdered sugar once you're done.

i added some of the things that we did that made them easier. enjoy!

sugar cookies and frosting

so we made the stew last night and it was GREAT. man, it's nice to come home and have the food just ready and waiting for us.

but i'm making a few desserts for a baby shower tonight and I HAVE NEVER HAD SUCH DELICIOUS SUGAR COOKIES AND FROSTING IN ALL MY LIFE. okay, the sugar cookies aren't totally normal because you don't roll them out, but that means they are easier to make and they are still totally delicious. and the frosting is good enough to cover any and all sins in the cookies.

(i found these recipes just by googling them. they're both from allrecipes.com, my new favorite recipe website.)

Frosting:

• 4 cups confectioners' sugar
• 1/2 cup shortening
• 5 tablespoons milk
• 1 teaspoon vanilla extract
• food coloring

1. In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Easy Sugar Cookies:

• 2 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup butter, softened
• 1 1/2 cups white sugar
• 1 egg
• 1 teaspoon vanilla extract

1. Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.
3. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

seriously. bee, you should try these. because they are AMAZING and super easy to make. i'm exercising all my self-control not eating them all right now on my own.

Slow Cooker Beef Stew

1- 1 1/2 stew meat, cubed (I buy it at Costco in a 6-lb pack, then refreeze in smaller portions)
3-ish large potatoes
1/2 cup carrots, sliced
1 chopped onion
2 stocks celery, chopped
Salt and pepper
1-2 bay leaves
1 can cream of mushroom soup
1 can tomato sauce (14-oz)
1/2 bag frozen peas (reserved, for the end)

Chop up vegetables and put in bottom of crock pot (potatoes and carrots are good to go in first). Mix soup and tomato sauce recipe and pour over the top. Add your spices to your taste and turn on for 6-8 hours. Add the frozen peas at the end and leave in for 15 or so minutes.

Slow Cooker Tamale Pie

1 lb. ground beef
1 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. chili powder
1/4 tsp. pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (14 oz). diced tomatoes with mild green chilies, undrained
1 can corn, drained
1 can (10 oz). enchilada sauce
2 green onions(chopped)
1/4 cup minced cilantro
1 pack (8 oz) corn bread/muffin mix
2 eggs
1 cup shredded Mexican cheese blend
sour cream, optional

In a large skillet, cook beef over medium heat until no longer pink, drain. Stir in the cumin, salt, chili powder and pepper. Transfer to a 4-qt. slow cooker; stir in the beans, tomatoes, corn, enchilada sauce, onions and cilantro. Cover and cook on low for 6-8 hours or until heated through.
In a small bowl, combine muffin mix and eggs; spoon over meat mixture. Cover and cook 1 hour longer or until a toothpick inserted near the center comes out clean.
Sprinkle with cheese; cover and let stand for 5 minutes. SErve wtih sour cream and additional cilantro if desired.

First Post

I thought it would be fun to share some recipes for all of us who are looking for some fun ideas. Please let me know if you'd like to post because I'd love to have some favorites of yours.
Thanks.
D