Cream Puff Cake

This recipe looks devine!!!    PREP: 25 min. BAKE: 25 min + chilling   1 cup water  1/2 cup butter, cubed  1 cup all-purpose flour  4 eggs  FILLING:  1 pkg (8oz) cream cheese,softened  2-1/2 cups 2% milk 3 pkgs(3.3 oz each) instant white chocolate or vanilla pudding mix  1 carton (8oz) frozen whipped topping, thawed.   In a large saucepan, bring the water and butter to a boil. Add the flour all at once and stir until smooth ball forms. Continue beating until the mixture is smooth and shiny. Remove the mixture from the heat; let stand for 5 min. Add the eggs, one at a time, beating well after each addition. Transfer to a greased 13-inch by 9-inch baking dish. Bake at 400 degrees for 22-26 min or until puffed and golden brown. Cool completely on a wire rack.  For the filling, in a large bowl, beat the cream cheese, milk and white chocolate pudding mixes until smooth.  Spread over the baked crust; refrigerate for 20 minutes.  Spread with whipped topping. Chill until serving. YIELD: 15 servings. (Source: Taste of Home)

AVACADO ADVICE

Keep these helpful hints in mind when using avacados to prepare recipes:    *  To quickly ripen an avacado, place it in a paper bag with an apple.  Poke the bag with a toothpick in several spots and leave it at room temperature. The avacado should be ripe in 1-3 days.  *  To remove the pit,  wash the avacado and cut in half lengthwise, cutting around the seed. Twist the halves in oppisite directions to separate them. Slip a tablespoon under the seed to loosen it from the fruit.  *  To remove the peel from a pitted avacado, scoop out the flesh from each avacado half with a large metal spoon, staying close to the peel. One of my FAVORITE things to EAT!!!  (Source:  Taste of Home)

Jam-Topped Mini Cheesecakes :)

These were a blast to make!!!    1 cup.graham cracker crumbs 3 TB butter, melted 1 pkg (8oz) cream cheese,softened  1/3 cup sugar 1 tsp vanilla extract 1 egg, lightly beaten  Assorted jams, warmed (can use other garnishments such a sprinkles, chips etc).  In a small bowl, combine graham cracker crumbs and butter. Press gently onto the bottom of 12 paper-lined muffin cups.  In another small bowl, beat cream cheese, sugar and vanilla until smooth. Add egg; beat on low until just combined. Spoon over crusts. Bake at 350 degrees for 15-16 min or until the center is set. Cool for 10 min before removing from pan to a wire rack to cool completely. Refrigerate for at least 1 hour. Remove the paper liners, top each cheesecake with 1 tsp jam or other desired toppings. YIELD: 1 Dozen  (Source: Taste of Home)  TIP: You don't want to overcook cheesecake or it will crack.

MY FAVORITE CAKE!!!

Today is my day to celebrate!!   I am another year older and hopefully wiser!!!

Elegant Fruit Bliss

A colorful refreshing salad!!! Total prep time: 20 min.  2 cups fresh strawberries, sliced  2 large navel oranges, peeled and sectioned 2 cups cubed fresh pineapple 2 med kiwifruit, peeled and sliced 1 cup green grapes 1 cup red grapes 1 cup blueberries  3/4 cup peach or apricot nectar 1/4 cup honey 2 TB lemon juice 2 TB balsamic vinegar  In a large bowl, combine the first six ingredients in a small bowl, whisk the peach nectar, honey, lemon juice and vinegar; drizzle over fruit and toss to coat. Add fresh mint if desired.  Chill until serving.  YIELD: 13 servings (3/4 cup each) (Source: Taste of Home)

Mozzarella Sticks

Total Prep Time- 20 min.  12 pieces string cheese   12 egg roll wrappers  Oil for deep-fat frying  Marinara or spaghetti sauce   Place a piece of string cheese near the bottom corner of one egg roll wrapper (keep remaining wrappers covered with a damp paper towel until ready to use). Fold bottom corner over cheese. Roll up halfway; fold sides toward center over cheese. Moisten remaining corner with water; roll up tightly to seal.  Repeat with remaining wrappers and cheese.  In an electric skillet, heat 1/2 in. of oil to 375 degrees. Fry sticks, a few at a time, for 30-60 seconds on each side or until golden brown. Drain on paper towels. Serve with marinara sauce. YIELD: 1 dozen. (Source: Taste of Home)

TO ALL MY VIEWERS: