Custard Muffins

 

Cheesy Mashed Potato Puffs

Turn those mashed potatoes into cheesy, crispy treats! These simple puffs are great for a quick snack, light meal, or appetizer. Put a tasty spin on an old favorite by adding your preferred cheese and seasonings.

Ingredients:

• 3 cups mashed potatoes
• 1 cup all-purpose flour
• 1/4 cup chopped chives
• 2.5 tablespoons Parmesan cheese
• 1/3 cup sour cream
• 1/4 cup chopped parsley
• Salt, to taste
• 2 beaten eggs

Instructions:

1. Preheat Oven or Heat Oil: If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If frying, heat oil in a pan over medium heat.
2. Combine Ingredients: In a large bowl, mix together the mashed potatoes, all-purpose flour, Parmesan cheese, chives, sour cream, parsley, and salt.
3. Add Eggs: Stir the beaten eggs into the potato mixture until well combined.
4. Shape Puffs: Form the mixture into small balls using your hands or a scoop.
5. Bake or Fry:
   • If baking, place the puffs on the prepared baking sheet and bake for 15-20 minutes, or until they are crispy and golden brown.
   • If frying, fry the puffs in batches in the hot oil until they are crispy and golden brown. Drain on paper towels.
6. Serve: Serve the warm puffs with your favorite dipping sauce.

I swear this recipe was sent straight from heaven!

 

Cheesy Mashed Potato Puffs

Turn those mashed potatoes into cheesy, crispy treats! These simple puffs are great for a quick snack, light meal, or appetizer. Put a tasty spin on an old favorite by adding your preferred cheese and seasonings.

Ingredients:

• 3 cups mashed potatoes
• 1 cup all-purpose flour
• 1/4 cup chopped chives
• 2.5 tablespoons Parmesan cheese
• 1/3 cup sour cream
• 1/4 cup chopped parsley
• Salt, to taste
• 2 beaten eggs

Instructions:

1. Preheat Oven or Heat Oil: If baking, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. If frying, heat oil in a pan over medium heat.
2. Combine Ingredients: In a large bowl, mix together the mashed potatoes, all-purpose flour, Parmesan cheese, chives, sour cream, parsley, and salt.
3. Add Eggs: Stir the beaten eggs into the potato mixture until well combined.
4. Shape Puffs: Form the mixture into small balls using your hands or a scoop.
5. Bake or Fry:
   • If baking, place the puffs on the prepared baking sheet and bake for 15-20 minutes, or until they are crispy and golden brown.
   • If frying, fry the puffs in batches in the hot oil until they are crispy and golden brown. Drain on paper towels.
6. Serve: Serve the warm puffs with your favorite dipping sauce.

CHICKEN CORDON BLEU LASAGNA

 

Creamy Ham, Chicken, and White Sauce Lasagna

I won't even try to downplay how unhealthy this is. I was at a loss as to what to do with the mountain of ham that was remaining from this ham. Creamy ham, chicken, and a white sauce make up this lasagna dish.

Actually, you're going to like this if you adore our Easy Chicken Cordon Bleu. My mind went straight to my pregnant pals and how I might surprise them with this. It's a recipe like that.

For some time now, I've been attempting to share this recipe, but I just can't seem to get the words to come out. Even though the main focus of my site is recipes, I do my best to sprinkle in random life events, which I assume most readers will ignore (or at least skim). Oh, here we go again with another recipe!

Ingredients:

• 1 (8 oz) packet of lasagna noodles
• 2 tablespoons of butter
• 1 (8 oz) package of softened cream cheese
• 1/4 teaspoon of salt
• 1/2 teaspoon of pepper powder
• 1/4 teaspoon of ground black pepper
• 1 1/2 cups of minced Swiss cheese
• 1 3/4 cups of hot milk
• 8 oz diced deli ham
• 2 3/4 cups of cooked chicken
• 1/4 cup of shredded Swiss cheese
• 1/2 cup of bread crumbs
• Italian seasoning, a sprinkle or more according to your preference

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius).
2. Bring a large pot of salted water to a boil. Stirring occasionally, cook the lasagna in the boiling water for about 8 minutes, or until it is cooked through but still somewhat firm to the bite. Drain well.
3. To make the cream cheese sauce, melt the butter in a pot over medium heat. Add the cream cheese and cook, stirring, until the cheese starts to melt, about 5 minutes.
4. Add the salt, pepper powder, and ground black pepper. Stir in 1 1/2 cups of Swiss cheese and whisk in the hot milk until the cream cheese is smooth. Simmer, stirring occasionally, for 5 to 10 minutes, or until the cheese melts and the sauce thickens. Remove from heat.
5. Spread 3/4 cup of cheese sauce over the bottom of a 9×9-inch baking dish. Layer 1/3 of the lasagna noodles on top of the sauce, followed by 1/2 of the cooked chicken and 1/2 of the ham. Top with 1 cup of cheese sauce.
6. Repeat with another layer of lasagna noodles, the remaining chicken and ham, and another cup of cheese sauce.
7. Finish with a final layer of lasagna noodles, the remaining sauce, 1/2 cup of Swiss cheese, and bread crumbs. Sprinkle with Italian seasoning to taste.
8. Cover the dish with aluminum foil and bake for about 25 minutes, or until the casserole begins to bubble. Remove the foil and bake for an additional 10 minutes, or until the crumbs are golden.
9. Allow the casserole to rest for 5 to 10 minutes before serving.

Classic Creamy Banana Pudding

 

Classic Creamy Banana Pudding

This classic dessert is a creamy and dreamy delight. With layers of vanilla wafers, sweet bananas, and a rich pudding mixture, it’s no wonder this banana pudding is considered the best!

Ingredients:

Ingredient	Quantity
Vanilla Wafers	2 boxes
Bananas, sliced	6-8
Milk	2 cups
French Vanilla pudding mix	1 (5 oz) box
Cream cheese, softened	1 (8 oz) package
Sweetened condensed milk	1 (14 oz) can
Frozen whipped topping, thawed	1 (12 oz) container

Instructions:

Prepare the Pudding Mixture:

1. Combine milk and pudding mix in a large bowl. Whisk for 2 minutes until smooth and thickened.
2. Refrigerate until set.

Cream Cheese Layer:

1. Beat softened cream cheese until smooth.
2. Gradually add sweetened condensed milk and mix until combined.

Combine Pudding and Cream Cheese Mixture:

1. Gently fold the set pudding mixture into the cream cheese mixture.
2. Fold in the whipped topping until light and fluffy.

Assemble the Banana Pudding:

1. Layer vanilla wafers in a serving dish.
2. Top with sliced bananas.
3. Spread a layer of the pudding mixture over the bananas and wafers.
4. Repeat layers, ending with a pudding layer.

Chill and Serve:

1. Refrigerate for at least 4 hours or overnight.
2. Garnish with whipped topping, banana slices, or crushed wafers if desired.
3. Serve chilled.

My Amish friend showed me this treat and I couldn’t stop eating it!

 

Creamy Amish Peanut Butter Cream Pie

Creamy textures and the rich, nutty taste of peanut butter come together in this Amish Peanut Butter Cream Pie, making it a wonderful treat. This pie is a delicious example of the Amish heritage of simple, home-style cuisine, which is well-known among those who live in the Amish villages. Making this pie is an adventure into authentic Amish cooking and a demonstration of the calming and fulfilling power of homemade dessert. This pie has a silky, delicious filling that will be the talk of the town, making it ideal for peanut butter connoisseurs.

If you want to top this pie with something creamy, like whipped cream or vanilla ice cream, that would be perfect. Pair it with a tangy fruit salad or a steaming mug of coffee for a little contrast to cut through the richness. A pleasant companion might also be a light and crisp green tea.

Amish Peanut Butter Cream Pie Recipe

Ingredients:

• 1 baked 9-inch pie crust
• 1/2 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 2 cups whole milk
• 3 egg yolks, beaten
• 1/2 cup creamy peanut butter
• 2 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• (Optional) Chopped peanuts or chocolate shavings for garnish

Instructions:

1. In a medium saucepan, combine the flour, granulated sugar, and salt.
2. Gradually stir in the milk, mixing well to ensure there are no lumps.
3. Bring the mixture to a boil over medium heat, stirring constantly until it thickens. Continue cooking and stirring for an additional minute.
4. Remove from heat and slowly whisk a small amount of the hot mixture into the beaten egg yolks to temper them. Then, return everything to the saucepan.
5. Cook over low heat, stirring constantly, for another 2 minutes.
6. Quickly remove from heat and stir in the peanut butter, softened butter, and vanilla extract until well combined.
7. Pour the filling into the cooled pie crust and let it cool to room temperature.
8. Once cooled, refrigerate the pie for at least 3 hours, or until it is set.
9. Just before serving, whip the heavy cream and powdered sugar together until soft peaks form.
10. Top the pie with the whipped cream and, if desired, garnish with chopped peanuts or chocolate shavings.

Variations and Tips:

• For a unique twist, try using a graham cracker or chocolate cookie crust instead of a traditional pie crust.
• Add a layer of melted chocolate to the peanut butter mixture before filling the crust for a visually striking and delicious layered effect.
• Enhance the flavor by adding sliced bananas to the crust before pouring in the peanut butter filling.