Peanut Butter Cream Puffs

This is a pie filling that I love to fill my cream puffs with

Cream Puffs

½ C butter or margarine
1 C flour
4 eggs

In pan combine butter, 1 C water and 1/8 tsp salt. Boil. Add flour at once stirring vigorously. Cook and stir till mixture forms a ball that doesn’t separate. Remove from heat and cool 10 minutes. Add eggs one at a time beating with spoon after each addition till smooth. Drop batter by heaping tablespoons 3 inches apart on greased baking sheet. (for parties I like to make mini ones) Bake at 400 for 30-35 minutes or till golden. Cool on wire rack. Split puffs, remove any soft dough and fill. Place tops over filling.

PB Filling:

4 oz cream cheese
1 C powdered sugar
½ C peanut butter
1 (8 oz) carton Cool Whip, thawed

Whip cheese till fluffy and soft. Beat in sugar and peanut butter. Fold in Cool Whip.

After filling cream puffs melt (I microwave) semi-sweet choc chips and a bit of shortening in a ziploc bag. Drizzle over top.

Twice Baked Potatoes

My cousin Emily inspired me to create some twice-baked potatoes -- and she never even knew it! My daughter scarfed them up and wanted more.
Bake the potatoes until tender. Cut in half when they are cool enough to handle. Scoop out the insides and whip with:
Milk
Butter
Sour Cream (I used some leftover ranch/sour cream dip)
Salt and Pepper
Green Onions
Bacon Bits
Top with cheese. (I used mozarella but it would've been prettier with cheddar)
Bake another 15 min to warm and brown.

BLT Pizza

Ryan made this for lunch today. We didn't have the usual pizza toppings but we always love tomatoes so he just used whatever else we could find. It's just my normal pizza crust recipe that I posted before, but this was a really yummy variation. At first we thought this might have been overcooked -- but it really was so good this crispy. Guess it's a matter of taste.

Use my pizza crust recipe.

Your favorite spaghetti sauce.
Real bacon bits
Mozerella cheese
Sliced fresh tomatoes
Green onions
(not shown) top with shredded lettuce (and ranch if desired)

Cheeseburger Buns

OK...I'm attempting to get this going again. I miss all the new recipes to try!

This is a recipe I found in Taste of Home

2 pkgs (1/4 oz each) active dry yeast
½ C warm water
¾ C warm milk
¼ sugar
¼ shortening
1 egg
1 tsp salt
3½ to 4 C flour
1½ lbs ground beef
¼ C chopped onion
salt and pepper
garlic powder
1 can (8 oz) tomato sauce
8 slices American cheese, quartered

In a mixing bowl, dissolve yeast in warm water. Add milk, sugar, shortening, egg, salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 30 minutes. In a skillet, cook beef, onion, salt, pepper and garlic till done; drain. Stir in tomato sauce. Remove from heat; set aside. Punch dough down; divide into 16 pieces. On a lightly floured surface, gently roll out and stretch each piece into a 5-inch circle. Top each circle with two pieces of cheese and about 3 TBS beef mixture. Bring dough over filling to center; pinch edges to seal. Place seam side down on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 400 for 8-12 minutes or until golden brown. Serve warm Refrigerate leftovers. Yield: 16 sandwiches.

(Cooks note. The first time I made this I felt like it needed a little more zing. So I added some brown sugar, Worcestershire sauce, and some vinegar (about 1 TBS each) to make it a little more bbq-y. or I think just adding some bbq sauce would work too. I also prefer the taste of cheddar cut off the block to the cheese slices. Just a couple of variations to think about. )