Cream Puff Dessert

Cream Puff Dessert

Crust:

1 cube margarine
1 c. water
1 c. flour
4 eggs

Bring margarine and water to a rolling boil, slowly add flour while stirring. Stir until dough cleans sides of pan. Add one egg at a time, beating with a fork. Spread onto a jellyroll pan and bake at 400 degrees for approximately 20 minutes. Push down the biggest bubbles while it's still hot.

Filling:

1 large pkg. instant vanilla pudding (or chocolate)
3 c. milk
1 (8 oz.) pkg. cream cheese; softened
1 tsp. almond flavoring (optional)

Mix together and spread on top of crust when cool.

Topping:

1 (8 oz.) container cool whip
chocolate syrup

Spread cool whip on top of pudding mixture, drizzle chocolate syrup on top.

Ham and Broccoli Pinwheels

These turned out really yummy and they look great! BUT they take a lot of time to make. (More time than cinnamon rolls, which take a lot of time in my opinion.) They had great flavor, but not something I would want to take the time to make every couple of weeks. 


Found this recipe HERE.

1 roll recipe that makes 12-15 rolls.  (Use Butter Roll recipe, below)
Fresh Broccoli 
2 C. Diced Ham
5-6 Green Onions, sliced
2 Cloves Garlic, pressed
1 T. Olive Oil
Salt Pepper
Parmesan Cheese (about 4 oz.)  
1 8oz. Pkg. Cream Cheese, at room temperature
1/4 C. Butter, at room temperature

Make your bread dough.  Heat oven to 350 degrees.  Roll it out on a lightly floured surface into a large rectangle like you would for cinnamon rolls.  Using a hand mixer, whip together the cream cheese and butter.  Spread evenly over top of dough.  Chop broccoli pretty fine until you have about 2-2 1/2 cups.  Heat oil in a large skillet and add garlic.  Saute at medium heat 1-2 minutes then add broccoli, ham, green onions and salt/pepper.  Saute about 3 minutes until broccoli begins to get a little soft.  Spread evenly over the cream cheese.  Sprinkle parmesan cheese over top and roll up.  Cut into pinwheels using a sharp knife or dental floss like you would cut cinnamon rolls.  Place on a large cookie sheet sprayed with non-stick cooking spray. Place these apart from each other so they aren't touching when they bake, kind of like when you make cookies.  Sprinkle more parmesan cheese over top of each pinwheel.  Bake for 15-20 minutes until edges are golden brown.

Butter Rolls

2 3/4 C. Flour

2 tsp. Active Dry Yeast

2 T. Sugar

1 tsp. Salt

1/4 C. Warm Water

1 Egg

7/8 C. Milk

1/4 C. Melted Butter or Margarine

In a large bowl, combine sugar and warm water. Sprinkle yeast over the top, allow to soften. Add salt and egg and then the flour stirring well with spoon until well mixed. (May need a little extra flour to make it workable and not too sticky.)

If you are baking as regular rolls:

In a large bowl, combine sugar and warm water. Sprinkle yeast over the top, allow to soften. Add salt and egg and then the flour stirring well with spoon until well mixed. Then turn it out onto a floured counter and shape however you want.  Put the rolls onto a greased pan and Bake at 350 degrees for 15-18 minutes (until they are lightly browned on top).  Take them out of the oven and brush tops with butter.  Makes 12 rolls. 

Creamy Baked Ziti

We ate green salad with this dish and it was really good. I think next time I'll throw in some chicken chunks or browned hamburger.
__________________________

4 cups ziti pasta, uncooked (I used whole wheat Penne pasta instead)

1 jar (26 oz.) marinara sauce

1 can (14-1/2 oz.) diced tomatoes, undrained

6 oz. (3/4 of 8-oz. pkg.) Cream Cheese, cubed

3/4 cup Sour Cream

1 pkg. (8 oz.) Shredded Mozzarella Cheese 

1/3 cup Grated Parmesan Cheese

HEAT oven to 375ºF.

COOK pasta in large saucepan as directed on package, omitting salt. Remove from pan; drain. Meanwhile, add marinara sauce, tomatoes and cream cheese to same pan; cook on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring frequently. Return pasta to pan; mix well.

LAYER half the pasta mixture in 13×9-inch baking dish; cover with layers of sour cream, 1 cup mozzarella and remaining pasta mixture. Top with remaining mozzarella and Parmesan.

BAKE 20 min. or until heated through.

Make Ahead: The pasta dish may be covered and refrigerated up to 8 hours before baking. Increase baking time to 30 to 35 min. or until heated through.