Cream Puffs Recipe

I am so happy to have as my guest blogger today.. my great niece Hannah!!Here is her favorite recipe for Cream Puffs

She is only 8 years old, but is already and awesome cook/Baker!

She loves to cook and bake and I asked her to share with us, one of her favorite recipes.

She does change the recipe a bit by putting powder sugar on top or powered cocoa! Both of which are awesome variations. She also, said you can change the fillings if you don’t want ice cream.

She said the hardest part of this recipe is “not eating the chocolate”

She said the recipe is very easy to make… her one suggestion is to make sure you you stir really fast because the ingrediants are still hot…so when you add the eggs make sure you do not let them cook!

Thanks for reading my Friday Food Blog with my Guest Blogger Hannah…

 

 

 

Here is a list of ingredients needed:

  • 1/2 cup water
  • 4 Tbsp +2 Tbsp butter
  • 1/4 tsp salt
  • 1/2 cup flour
  • 2 eggs
  • 1/4 cup chocolate chips
  • 1 pint vanilla ice cream/whipped cram/pudding

A list of tools need for cooking:

  • 6 or 12-cup muffin tin
  • Cooking spray
  • Medium pot
  • Liquid measuring cup
  • Measuring spoons
  • Rubber spatula
  • Dry measuring cups
  • Large bowl
  • Whisk
  • Small microwave-safe bowl
  • Serrated knife
  • Cutting board
  • Ice cream scoop

Instructions:

  1. Preheat oven to 400 degrees Fahrenheit
  2. Start adding water, 4 tablespoons of butter and salt to medium post. Then heat over medium-high until it’s melted and boils
  3. Add flour. Stir it with spatula until the paste becomes thick
  4. Cook it for 1 minute, constantly mix it up until it turns into a smooth ball of dough, then remove from heat and set aside
  5. Crack the eggs in a large bowl, throw them away and then wash your hands. Whisk until it’s smooth
  6. Add dough for egg. Mix it with large whisk vigorously until it turns smooth and incorporated
  7. Divide the batter between 6 muffin cups and fill them each about halfway
  8. Bake and set the time about 30 minutes or until it’s puffed and deep golden brown, let it cool down for 10 minutes
  9. Spoon in your ice cream/pudding/whipped cream
  10. Dip in Chocolate

Homemade jalapeño chicken pot pie

About  a month ago my brother-in-law gave us some amazing  homegrown jalapeño peppers. I’ve never been a big fan of jalapeño peppers… But these were so good, I couldn’t eat enough of them.

Mark used most of them to make some amazing stuffed peppers … But I put three large ones of them in the freezer.

We’ve had our first real cold snap here in Houston… So I was thinking tonight of something that I could make that would warm us up… Wow we decorated for Christmas.

We have Christmas music on in the background… Waiting for the next football game to come on and I just really felt like having a really cozy dinner. Peyton loves chicken pot pie,so I thought why not try my own recipe from scratch.

Being as my house is all torn apart because we’re decorating… I wanted to make something quick and easy. This is a great recipe for the holiday season… Because as you get so busy you can quickly still prepare a meal. Turkey can also be substituted for chicken.

As with all my recipes… Please make sure that you don’t have any food allergies, and that your food is fresh and make sure it’s thoroughly cooked… Basically all the disclaimers!

While you’re waiting for this to be baked… Please head over and check out Peyton’s business! https://teamawesomism.com/

Would love any and all feedback! Have an awesome day… Thanks so much for reading… Remember sharing is caring 🤗

Ingredients:

-1 cup frozen mixed vegetables
-1 1/3 cup cut-up cooked chicken..
– 3 large finely chopped  jalapeño peppers
-1/4 cup finely chopped red onion
-1 can (10.5 oz) condensed cream of jalapeño soup
-1 cup Biscuit mix
-1/3 cup milk
– 1/2 cup shredded cheese
– 1 egg

Directions:

Heat oven to 400ºF. Mix vegetables,jalapeño  peppers,onion, chicken and soup in ungreased 9-inch glass pie plate or casserole dish
Stir together remaining ingredients with fork until blended. Additional milk can be added if too dry. Pour into pan.
Bake 30 minutes or until golden brown.

Our Version of Meatloaf

We love meatloaf… Especially in the fall and winter. Meatloaf is one of those comfort foods for me. This may not be the healthiest meatloaf recipe… But I absolutely love it.

I’ve experimented a lot over the years with meatloaf… My four kids all have very different taste when it comes to food. This one was one that pretty much satisfied all four of them.

This May not be the typical version of “meatloaf” but I think you’ll agree it’s close enough… The flavor is so good, that it really doesn’t matter if it comes out not exactly looking like meatloaf!

As with all my recipes please check for food allergies,as well as make sure that your ingredients are fresh and cooked properly.

1 1/4 pound lean ground beef

1/2 cup shredded Colby Jack cheese

One egg

1/4 cup ketchup

1 teaspoon steak sauce

1/4 cup chopped green pepper

1/4 chopped red onion

1 cup bread crumbs

Mix all these ingredients together

Put in an ungreased loaf pan. Bake at 375 for 45 minutes

After 45 minutes take out and add Topping

Topping: 1/3 cup ketchup 1 tablespoon mustard 2 Tablespoons brown sugar

Spread the topping on top of the meatloaf… And bake for another 15 to 20 minutes. Make sure that you check to make sure that it is fully cooked before you take it out. Let sit for 5 minutes

Enjoy! As always thanks for reading my blog!  and please don’t forget to visit Peyton‘s blogs and website at https://teamawesomism.com/

 

 

Fall Corn Salad

Peyton has always loved corn. I think he could eat corn every day and not get sick of it. I look for different ways to make it, that way it isn’t the same all the time.

A few months ago we went to MOD Pizza and they had a corn salad… That Peyton put on top of this pizza. He absolutely loved it. So we decided to experiment at home, and come up with our own corn salad recipe.

We call it Fall corn salad but it can be eaten year round! 😄  This recipe can be a topping on Naan -bread… Or as a stand-alone side dish.

As with all recipes… Make sure you check for any food allergies and make sure your food is fresh!

This is a pretty simple recipe to make… Hope you all enjoy! We love feedback on our recipes too!

Please don’t forget to check out Peyton‘s small business at https://teamawesomism.com/where we will be having some online cooking classes soon, as well as more awesome recipes, that he has made!

Fall Corn Salad:

2 cups corn.. We use frozen corn… That we have cooked

1/2 cup tomatoes chopped

1/2 cup diced green peppers

1/2 cup chopped red onion

1/4 cup diced celery

2 tablespoons of Italian dressing

1/4 teaspoon cilantro

1/2 Teaspoon sugar

Mix it all together in a bowl… And ground black pepper to taste. This recipe serves four to six people.

Enjoy! As always thanks for reading our Friday food blog! Please share and we always love feedback

 

 

 

 

 

 

Peyton’s Scrambled Eggs and Fruit Spread

Peyton put this blog out on today….but I wanted to make sure I showed support and added it as my Friday Food Blog as well! please check out his website at https://teamawesomism.com/
I am so Proud of Peyton! he’s even making his own recipes and sharing them! He really is Turning Autism into Awesomism!

I love scrambled eggs in fact they were one of the first things I learned how to make by myself. When I first made them, my Mom taught me how to make scrambled eggs. I make them every once or twice a week.

Scrambled eggs are not the only breakfast food I learned how to cook, I learned how to cook fried eggs, oatmeal, pancakes, waffles and other kinds of breakfast. Scrambled eggs are one of my favorite breakfast food to cook along with pancakes.

Here are 5 steps I take for scrambled eggs:

Crack 2 large eggs in a small bowl, whisk them up until they are fully blended
Add a just a little bit of milk, whisk that into the eggs
Add a tablespoon full of sour cream, blend it all together
Add a 1/4 teaspoon of fresh garlic
Whisk everything together so that its fluffy
Cook them on the pan on the stove on medium heat for 10-12 minutes

The reason why I add sour cream to the eggs is because it makes them taste so good and creamy. Sometimes I add ham, cheese, pepper salt and other vegetables to the eggs as well. Though usually when I add cheese to the scrambled, I make them into an omelette instead.

What makes scrambled and omelette eggs different? At a later date I will share my favorite omelette recipe. I used to be scared of cooking eggs, because I was afraid that I was going to not cook them properly, but now I’m very comfortable with making them. Please make sure you cook eggs all the way through. Always check for food allergies as well.

I love having a piece of toast with my scrambled eggs. I created my own fruit spread” recipe to go on the toast:

Add 1/2 block of cream cheese
Add 1 1/2 tablespoons of manuka honey
Add 4 tablespoons of fresh fruit preserves
Add 1 teaspoon of ground cinnamon
Mix them all together

You can use any kind of fresh fruit preserve that you like, I prefer to use black currant or strawberry. Be sure to mix it all together really well. Put it in a small bowl with a lid, and store in the refrigerator. It should last about a week. It also goes well on bagels, English muffins or even biscuits.