Sharing Too Much

 
I started a “mom blog”. Joyful Momma’s Home
http://www.joyful-mommas-home.blogspot.com
Grab a hot cup of coffee and stay awhile. Stay tuned…. Its about to get personal
 

A Peek Inside My World

I have two cute girls, a busy kitchen, and house full of love. 

Strawberry Cream Puffs

I was browsing the dessert section of my Taste of Home cookbook and I found this recipe for Strawberry Cream Puffs. 

My stepmom grew up in the south.  She is really good at cooking southern food and has a huge hand me down type cook book full of southern family recipes.  She taught me how to make cherry squares and cream puffs.  (Plenty of other things too, but I really like sweets)  When she would make these, we used just a regular cream filling and did a chocolate drizzle on top.  They were so so good.  When we would go to visit and even in college, we always made some kind of yummy treat.  So, I figured, I better introduce Verity to Cream Puffs.  We happened to have ripe strawberries needing to be eaten, so I slathered them in cream cheese and heavy whipping cream and served them right up

The dough is easier than you might think.  This is what it looks like before you add the eggs.  There is no cutting in of shorting or butter.  It is a simple stove top method that hardly makes any mess.

Scoop them on to a cookie sheet with an ice cream scoop and bake.  Easy peasy.  They are so light and air.  You don’t have to remove any of the middle.  Just cut open the top and fill.


Doesn’t that filling look so good!!!  My girls shared the spoon.  They love “helping” me bake.

Strawberry Cream Puffs (Taste of Home)

Ingredients

• 1 cup water
• 1/2 cup butter, cubed
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs
• CREAM FILLING:
• 3 cups sliced strawberries
• 1/2 cup sugar divided
• 16 oz cream cheese, softened
• 2 cups heavy whipping cream
• Confectioners' sugar
• Additional sliced strawberries
• Mint leaves

Directions

• In a large saucepan, bring water, butter, sugar and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat and let cool for 5 minutes. Beat in eggs, one at a time. Continue beating until mixture is smooth and shiny.
• Drop by 1/3 cup (I used an ice cream scoop) 2-in. apart on a large lightly greased baking sheet (make 10). Bake at 400° for about 35 minutes or until golden brown. Cool on a wire rack.
• In a medium bowl, beat cream cheese and 1/4 cup sugar until fluffy 
• In another large bowl, beat cream and remaining sugar until stiff. Fold in cream cheese and strawberries.  Mix well. Chill until ready to serve.
• Just before serving, cut tops off puffs. Fill cream puffs and replace tops. Sprinkle with confectioners' sugar, and serve with additional berries and mint leaves. Yield: 10 cream puffs.

Sausage Spinach Quiche

I know this has been posted before, but I made it again.  We love it. 

I always make 2 for dinner so that we have plenty of leftovers to fight over share the next morning for breakfast.
I had a mom request a meal that hides in some good greens. I grew up enjoying this recipe. In fact, all of us kids would gobble it up and my mom had to make 4 quiches to feed us all. It is still the recipe my 10 year old brother requests for his birthday dinner every year. And my 2 year old asks for seconds.
Spinach Sausage Quiche
1 pie crust (I use Pillsbury, but you can make your own)
8 oz bulk pork sausage
1/4 cup green onion, chopped
1 garlic clove, minced
5 oz frozen chopped spinach, thawed and drained
1/2 cup herb seasoned stuffing mix
1 1/2 cup shredded Monterey jack cheese (6oz)
3 eggs beaten
1 1/2 cup milk
grated parmesan cheese for topping
paprika to sprinkle on top
*Because pie crusts are sold in a package of two, sausage is sold in 16 oz portions and you would need a full 10 oz pkg of spinach, I choose to always double the recipe and make two quiches. You will be glad you did. It is very easy to double*
1. Preheat oven to 400 degrees
2. Place pastry shell in pie plate and gently poke around the bottom. Bake for 7 min. (Sometimes I find my crusts shrinks and falls to the bottom. No big deal, just continue on….it will still taste amazing)
3. Reduce oven temp to 375 degrees
4. Brown sausage, onion, and garlic. Drain.
5. Stir in spinach and stuffing mix.
6. Sprinkle the 1 1/2 cups cheese in to the cooked pie crust. Top with sausage and spinach mixture.
7. Beat eggs and milk in a small bowl. Pour over ingredients in pie plate.
8. Bake for 30 minutes at 375 degrees. Sprinkle with parmesan cheese and paprika. Bake 15 more minutes.
9. Here is the tough part. You need to let it sit for 15 min before cutting. Otherwise you will get a sloppy mess. You may have to go outside so that you don’t stand drooling over the pie plate for 15 minutes.
10. Enjoy!