Quick Cream Puff Cake

Ingredients:
1 c. water
1/2 c. butter

1 c. flour

4 eggs

3 c. cold milk

1 (8 oz.) pkg cream cheese (softened)
2 small pkg vanilla instant pudding
1 1/2 c. whipped cream
melted chocolate chips

Directions:
Bring water and butter to a boil. Add flour. Cook and stir until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating well after each addition. Spray cookie sheet with pan spray and spread crust on it. Bake at 400 degrees for 25-30 minutes. Mix cold milk with pudding. Add cream cheese and beat well. Spread over cooled crust. Top crust with whipped cream and drizzle with melted chocolate chips. Chill.

Notes:
I made this last week and was thrilled with it. It was quick, super yummy, and easy. The original recipe calls for chocolate syrup, which would be easier, but I am not a fan of it, so I replaced it with the melted chocolate chips and was very pleased.

Puff Pastry Dough

This dough is what you would use to make cream puffs. It is surprisingly simple and quick to make it yourself!

Ingredients:
1 c. water
1/2 c. butter
1 c. flour
4 eggs

Directions:
Bring water and butter to a boil. Add flour. Cook and stir until mixture forms a ball. Remove from heat. Add eggs, one at a time, beating well after each addition. To make cream puffs, roll dough into small balls and lay on a greased cookie sheet. Bake at 400 degrees for 25 min or until lightly golden. Cut in half and fill with chicken salad, pudding, cream cheese, and cool whip, etc. Enjoy!

Never Ending Scones

Ingredients:
3 Tbl yeast
1/2 c. warm water
2 c. cold milk
1/2 c. oil
1/2 c. sugar
1 tsp salt
3 beaten eggs
6 1/2 c. unsifted flour

Directions:
Dissolve yeast in warm water and a pinch of sugar. Combine milk, shortening, sugar, salt, eggs, and half the flour. Add the yeast and continue to add the remaining flour. Dough will be sticky. Do not knead. Refrigerate for 30 min (or add more flour if you don't have time to wait). Roll out on floured board to 3/8 inch thick. Cut in squares. Drop in a pan of oil that sizzles when you sprinkle a little water on it. Cook until golden brown, flipping over as necessary to cook evenly. Keep remaining dough in the fridge for up to 1 week (it will continue to grow each night - thus the name!)

Chicken Enchiladas

Ingredients:
1 can cream of chicken soup
1 can milk
1 (8 oz) carton sour cream
Cooked chicken, shredded or in chunks
Shredded cheddar cheese
12 flour tortillas
1 can chopped green chilis
olives (optional)


Directions:
Mix soup, milk (measure in soup can), and sour cream. Add chilis. Spread a little of the soup mixture on the bottom of a 9x13 pan. In each tortilla spread some soup mixture down the center along with some chicken and cheese (and olives if desired). Roll each tortilla and place in a row in the pan. Spread remaining soup mixture over the tortillas and top with shredded cheese. Bake at 375 degrees until hot.

Screaming Yellow Zonkers

Ingredients:
1/2 c. white corn syrup
1 c. margerine or butter
1 c. sugar
1 tsp vanilla (or other flavor)
color if desired
popcorn

Directions:
Bring all to a boil and pour over 6 quarts (or 3 popped microwaveable bags) of popcorn. Stir a few times to coat popcorn. It will be gooey. (If you want it hard, bake at 200 degrees in a larage roaster pan for 1 hour.)

Cake Mix Cookies

Ingredients:
1 pkg cake mix
2 eggs
1 cube butter, melted
1 tsp vanilla
baking chips

Directions:
Mix all together. Some of our favorites are a german chocolate mix with peanut butter, mint, or raspberry baking chips. Bake at 375 degrees for 5-10 minutes.

Notes:
Make high altitude adjustments with flour if appropriate or cookies will be flat.
Do not use a dark chocolate cake mix

Magic Marshmallow Crescent Puffs

These are like fake cinnamon rolls and are quick & easy! They're also yummy! Thanks for the recipe, Annie!

Ingredients:
1/4 c. sugar
1 tsp cinnamon
2 cans crescent rolls
16 large marshmallows
1/4 c. melted butter
1/2 c. powdered sugar
1/2 tsp vanilla
2-3 tsp milk

Directions:
Combine sugar and cinnamon. Dip marshmallows in butter, then in sugar mix. Wrap in crescent roll & seal tightly. Dip 1/2 of each roll in butter and place on cookie sheet. Cook at 375 degrees for minutes specified on crescent roll can. Mix powdered sugar, vanilla, and milk and drizzle over rolls.