Cream-Filled Choux Buns

 

Ingredients

For the choux pastry

• 1 cup water

• ½ cup unsalted butter

• 1 cup all-purpose flour

• 4 large eggs

• 1 tablespoon sugar

• ¼ teaspoon salt

For the cream filling

• 2 cups whole milk

• 3 egg yolks

• ½ cup sugar

• 3 tablespoons cornstarch

• 1 tablespoon butter

• 1 teaspoon vanilla extract

For topping (optional)

• Powdered sugar

Instructions

• Preheat the oven to 200°C (390°F).

• Line a baking tray with parchment paper.

• Prepare all ingredients before starting for smooth workflow.

How to Make

• In a saucepan, bring water, butter, sugar, and salt to a boil.

• Add flour all at once and stir quickly until a smooth dough forms and pulls away from the pan.

• Remove from heat and let cool slightly.

• Add eggs one at a time, mixing well after each addition until smooth and glossy.

• Pipe or spoon small rounds onto the baking tray.

• Bake for 25–30 minutes until puffed and golden. Do not open the oven early.

• For the cream, heat milk in a saucepan until warm.

• Whisk egg yolks, sugar, and cornstarch until smooth.

• Slowly add warm milk while whisking, then return to heat.

• Cook until thick, remove from heat, add butter and vanilla.

• Let cream cool completely.

• Slice buns horizontally and pipe or spoon cream inside.

• Dust with powdered sugar before serving.

Chicken Cordon Bleu Stromboli

 

📝 Ingredients

- 1 lb pizza dough (store-bought or homemade)  

- 1 ½ cups cooked chicken, shredded or diced  

- 1 cup sliced ham, chopped  

- 1 ½ cups shredded Swiss cheese (or mozzarella if preferred)  

- 2 tbsp Dijon mustard (optional, for flavor)  

- 1 egg, beaten (for egg wash)  

- 1 tbsp butter, melted (optional, for brushing after baking)  

- Salt & pepper to taste  

---

👩‍🍳 Instructions

1. Preheat oven to 400°F (200°C).  

2. Roll out dough into a large rectangle on a lightly floured surface.  

3. Layer fillings: Spread Dijon mustard over the dough (optional). Evenly distribute chicken, ham, and cheese.  

4. Roll stromboli: Starting from the long side, roll the dough tightly into a log. Pinch the seams and tuck the ends to seal.  

5. Transfer to baking sheet lined with parchment paper.  

6. Brush with egg wash for a golden crust.  

7. Bake for 25–30 minutes, until golden brown and cooked through.  

8. Cool slightly before slicing into portions.  

---

🍽️ Serve

- Slice into 1–2 inch pieces.  

- Serve warm with a side of marinara sauce or honey mustard for dipping.  

- Great for dinner, parties, or game-day snacks.  

---

 Notes

- You can add spinach or caramelized onions for extra flavor.  

- Swap Swiss cheese with Gruyère for a richer taste.  

- Leftovers can be reheated in the oven at 350°F (175°C) for 10 minutes.

Jalapeño Popper Casserole

Ingredients

3 cups cooked chicken, shredded or cubed

8 oz cream cheese, softened

1 cup sour cream

1 cup shredded cheddar cheese

1 cup shredded mozzarella

4–5 slices bacon, cooked and crumbled

3–4 fresh jalapeños, diced (remove seeds for less heat)

½ tsp garlic powder

½ tsp onion powder

½ tsp paprika

Salt & pepper to taste

Optional topping: extra bacon, extra cheese, sliced jalapeños

Directions

Preheat oven to 375°F / 190°C.

In a mixing bowl, combine cream cheese, sour cream, cheddar, mozzarella, garlic powder, onion powder, paprika, salt, and pepper.

Stir in the shredded chicken, diced jalapeños, and most of the bacon.

Spread the mixture into a greased baking dish.

Top with extra cheese, bacon, and sliced jalapeños if desired.

Bake 20–25 minutes, until hot, bubbly, and slightly golden on top.

Let rest 5 minutes before serving.

Aunt Betty’s Homestyle German Rocks

 

Ingredients:

1 cup (2 sticks) unsalted butter, softened

1½ cups light brown sugar, packed

3 large eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1½ cups chopped dates

1½ cups chopped pecans

1 cup shredded coconut (optional but delicious)

Instructions:

Preheat Oven:

350°F (175°C). Line baking sheets with parchment paper.

Cream Butter & Sugar:

In a large bowl, beat butter and brown sugar until fluffy. Add eggs one at a time, then vanilla.

Mix Dry Ingredients:

In a separate bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.

Combine:

Gradually mix dry ingredients into the wet mixture. Fold in chopped dates, pecans, and coconut (if using).

Drop the Dough:

Use a spoon or cookie scoop to drop heaping tablespoons onto prepared baking sheets, spacing about 2 inches apart.

Bake:

Bake for 10–12 minutes, or until lightly golden around the edges but still soft in the center.

Cool & Serve:

Let cool on the pan for a few minutes, then transfer to wire racks.

These cookies are even better the next day as the flavors blend. Great for gifting, holidays, or dunking in tea or coffee!

TENNESSEE PEACH PUDDING

 

INGREDIENTS 

Filling: Infilling
5 cups peaches Peeled and diced fresh or frozen
2 cups all-purpose flour
1 cup of sugar
1 cup of whole milk
Four teaspoons baking powder
1 tablespoon sea salt
1 teaspoon of cinnamon
1 teaspoon vanilla extract
1/4 teaspoon of nutmeg

 

Topping:

3/4 cup Brown Sugar
3/4 cup sugar
3 tablespoons butter that is unsalted
3 cups of water
1/2 teaspoon of nutmeg
Cool whip/ice cream/whipped cream Optional garnish

 

 

PREPARATION

Preheat oven at 400o F and lightly grease the baking dish 9×13 inches with either nonstick butter.
In a large pot on medium heat, mix together brown sugar along with nutmeg, sugar and then add butter and water. Bring to a boil. Stir until sugar dissolves completely.
Remove from the heat and set aside.
Within a bowl mix together sugar, flour baking powder, salt cinnamon, and nutmeg until they are well blended.
Whisk in the milk as well as vanilla extract to make it it is smooth and then add diced peaches.
Fill the baking dish, then sprinkle topping over it.
Place the baking dish in the oven and bake for 50-55 minutes. Cover with aluminum foil in case necessary until the meat is cooked.
Remove from oven and allow to cool for 15 minutes before serving.

Golden cranberry turkey stuffing balls

 

Ingredients

• 1 pound (450 g) ground turkey (preferably 93% lean)
• 2 cups (about 80–100 g) fresh breadcrumbs or day-old bread, pulsed coarse
• 1 cup cooked cranberries (or 3/4 cup rehydrated dried cranberries)
• 1 medium onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 2 green onions, thinly sliced (plus extra for garnish)
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 1/4 cup grated Parmesan cheese (optional but recommended)
• 1 teaspoon dried thyme (or 1 tbsp fresh)
• 1/2 teaspoon dried sage
• 1 teaspoon kosher salt (adjust to taste)
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons olive oil (for sauting and/or pan-searing)
• 2–3 tablespoons low-sodium chicken or turkey broth (only if mixture seems dry)
• Optional glaze: 2 tablespoons maple syrup + 1 teaspoon Dijon mustard + 1 tablespoon water

Instructions

1. Sauté the aromatics. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the finely chopped onion and a pinch of salt; cook, stirring occasionally, until translucent, about 5–7 minutes. Add minced garlic and sliced green onions; cook 30–60 seconds until fragrant. Remove from heat and let cool slightly.
2. Toast the breadcrumbs (optional). If your breadcrumbs are not stale, spread them on a sheet and toast at 350°F (175°C) for 6–8 minutes until lightly golden — this removes excess moisture and improves texture.
3. Combine base ingredients. In a large bowl combine ground turkey, breadcrumbs, cooked cranberries, cooled sautéed aromatics, chopped parsley, grated Parmesan, dried thyme, sage, salt, and pepper. Pour in the beaten egg and stir with a spatula or your hands until evenly incorporated. If the mixture feels dry and crumbly, add 1 tablespoon of broth at a time until it holds together but is not wet.
4. Rest and chill briefly. Cover the bowl and refrigerate for 20–30 minutes. Chilling firms the mixture so balls hold shape during cooking and improves texture.
5. Form the balls. Using a small cookie scoop or tablespoon measure, portion the mixture and roll into uniform balls (about 1 to 1¼ inches). Place formed balls on a parchment-lined tray as you work.
6. Cook — bake or pan-sear. Two good options:
   • Bake: Preheat oven to 400°F (200°C). Arrange balls on a baking sheet lined with parchment and spray lightly with oil. Bake 12–16 minutes until golden and internal temperature reaches 165°F (74°C).
   • Pan-sear: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high. Add balls in a single layer (work in batches) and cook 2–3 minutes per side until deeply browned and cooked through, turning to brown evenly. Finish in a 350°F (175°C) oven for 5 minutes if needed.
7. Optional glaze. For a sweet-savory finish, whisk together 2 tbsp maple syrup, 1 tsp Dijon, and 1 tbsp water. Brush glaze over warm balls and return to oven 1–2 minutes to set.
8. Serve. Transfer to a platter and garnish with additional sliced green onion and a few whole cranberries or parsley sprigs. Serve warm with mustard or cranberry-maple dipping sauce if desired.

Creamy Seafood Soup with Scallops and Shrimp

 

Ingredients

• 1⁄2 pound sea scallops

• 1⁄2 pound cod fillet, cut into 1-inch pieces

• 1⁄2 pound large shrimp, peeled and deveined

• 4 tablespoons unsalted butter

• 1 medium onion, finely chopped

• 2 stalks celery, finely chopped

• 2 cloves garlic, minced

• 3 tablespoons all-purpose flour

• 1⁄4 cup tomato paste

• 1⁄2 cup dry white wine

• 4 cups seafood stock

• 1 cup heavy cream

• 1 teaspoon Old Bay seasoning

• Salt and freshly ground black pepper to taste

• Fresh parsley, chopped for garnish

Instructions

In a large pot, melt the butter over medium heat. Add the onion, celery, and garlic. Sauté until the vegetables are soft, about 5 minutes.
Sprinkle the flour into the pot and stir for 1-2 minutes, ensuring the flour is fully incorporated and begins to brown slightly.
Add the tomato paste and stir well, allowing it to combine with the flour and vegetables.
Pour in the white wine, stirring to deglaze the pot. Continue to cook for another 2-3 minutes until the wine reduces by half.
Slowly add the seafood stock while stirring continuously to eliminate any lumps. Bring the mixture to a simmer.
Add the scallops, cod, and shrimp to the pot. Cook the seafood for about 5-7 minutes until all pieces are cooked through and opaque.
Reduce the heat to low and stir in the heavy cream. Add the Old Bay seasoning, salt, and pepper, adjusting to taste.
Allow the bisque to simmer gently for another 5-10 minutes until slightly thickened and flavors meld.
Ladle the bisque into bowls, garnish with chopped fresh parsley, and serve hot.