Wednesday, April 1, 2009

French Breakfast Puffs

3 cups flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup sugar
2/3 cup shortening (Crisco)
2 eggs
1 cup milk
1 1/2 cups sugar
3 teaspoons cinnamon
2 sticks butter

Preheat oven to 350 degrees. Lightly grease 12 muffin cups. Stir together flour, baking powder, salt, and nutmeg. Set aside. Pray. In a different bowl, cream together 1 cup sugar and shortening, then add eggs and mix. Add flour mixture and milk alternately to creamed mixture, beating well after each addition. Fill prepared muffin cups 2/3 full. Bake at 350 for 20-25 minutes or until golden. In a bowl, melt 2 sticks butter. In a separate bowl combine remaining sugar and cinnamon. Dip baked muffins in butter, coating thoroughly, then coat with cinnamon-sugar mixture. Eat. Faint.

Tuesday, March 31, 2009

{ Rice Crispy Nest }

This is a must tradition in our house EVERY year! But not just for Easter through out the entire Spring!

Step 1: You make your Rice Crispy Treats as usual but place them in lightly greased muffin tins to form the nest. (we like to use the Chocolate Rice Crispies) Make sure to push the Rice Crispie/Marshmallow mixture down into the cups fairly good or they won't hold their shape.
Step 2: Color some coconut green with food dye in a Ziploc bag to make the grass. Sprinkle on top of the nests.
Step 3: Top with some Jelly Beans for the eggs.

Great recipe to do with the kids they'll love it!
ENJOY! Happy Easter everyone!!

Jenine's Jell-O Salad

This is not just an Easter Food, but is made for every holiday or family gather that Jeremy's family has, yummy and fun!

  • 3 packages of small Raspberry Jell-o (or 1 large and 1 small)
  • 3 cups boiling water

Mix those together pour into a 9x13 glass dish let it set up for about 10-15 minutes and then add: (and you can do these in either order depending on personal preference)

  • 1-1 1/2 cups mini marshmallows
  • 3-4 large bananas sliced (or really however many or few you want)

Let that set completely. Then make topping


  • 2 Tbsp Butter

Melt butter in small saucepan and then add:

  • 1 cup sugar
  • 4 Tbsp flour
  • 1 cup pineapple juice
  • 1 beaten egg

Cook until thick. Let this cool completely and then fold in

  • 1 cup whipped cream

Add topping to cooled Jell-O and ENJOY!!!

Monday, March 30, 2009

Frozen Lemon Dessert

1 3 oz lemon jello
3/4 C sugar
1 16 oz evaporated milk chilled
2 C Vanill wafers crushed...about one box

--Chill mixer, bowl, beaters and milk.
--Desolve jello and 1 1/2 C water. Let set until syrupy in refridgerator or freezer.
--Spread vanilla wafers in buttered pan.
--Once jello is syrupy and chilled-pour into bowl and whip adding sugar and milk while whipping.
--Beat on high until fluffy and stiff. Appr. 5 Minutes
--Spread over vanilla wafers.
--Freeze overnight or at least 4 hours.

My grandmother used to make this all the time! You can do it with a different flavor of jello too, we just like the lemon.

Elegant Easter E'clairs

1 cup water
1/2 cup butter
1 cup flour
4 eggs
1 recipe Cream Filling (see below)
1 recipe of your favorite chocolate frosting

In medium saucepan bring water and butter to boil; remove pan from heat. Immediately add flour all at once and stir vigorously with wooden spoon until mixture leave pan and forms a ball (about 1-2 minutes). Add eggs, one at a time, beating vigorously after each addition until smooth. Drop by heaping tablespoonfuls onto greased cookie sheet, allowing room for expansion. Shape with a spatula into "egg" shape. Bake 400* for about 30 minutes or until puffed and golden brown. Remove and cool on wire rack while preparing filling.

To fill, but horizontally with sharp knife, removing lid. Scoop out andy soft dough. Fill shells generously with cream filling. Replace lids. Frost the lids with frosting of your choice. Decorate as you wish. Shells and filling can be made a day ahead and refridgerated. Fill the shells the day of serving. Makes 8-10.

Cream Filling:
1 (6 oz) package vanilla instant pudding
2 cups milk
1/2 pint whipping cream

Prepare pudding as directed on package but using 2 cups milk. Refridgerate for at least 30 minutes. Whip Cream. Gently blend pudding with whipped cream. Makes enough filling for 1 recipe e'clairs.