Ok, this recipe I made up from a recipe my Mom found online, but the original recipe is for a savory snack, so what I did was made it sweet.
This is the original recipe.
Gougeres with Parmesan and Black Pepper
1/2 cup water
4 Tbs unsalted butter
1/2 tsp sugar
1/4 tsp salt
1/2 cup all-purpose flour
2 eggs
3 Tbs grated Parmesan cheese
and freshly ground pepper. (the directions are at the bottom)
And this is my recipe.
Bre's Cream Puffs
1/2 cup water
4 Tbs salted butter
1 tsp sugar
1/2 cup all-purpose flour
2 eggs
Filling
1/2 cup Crisco
3 Tbs butter
2 cups powdered sugar
1 tsp vanilla
Directions
Preheat oven to 400 degrees. Heat water, butter, sugar, and salt in a medium saucepan over medium heat. Stir until the it boils. Take the pot of the stove, using a wooden spoon stir in the flour. Put back on the stove, and cook, stirring constantly, until mixture pulls away from the sides and a film forms on the bottom of the pan, about 4 minutes. Transfer to a mixer bowl, and beat on low speed for about 2 minutes, so that the dough cools quickly. Increase speed to medium and add in the eggs one at a time, beat the dough for about one minute or more. Test the dough by pinching the dough to make a string, if it doesn't form a string, add water one tsp at a time. After that, put the dough in a pastry bag, and pipe one inch dots on a packing pan, brush them with melted butter if your making the sweet ones, and egg wash if your making the savory ones. turn the oven down to 350 and cook them till their golden brown, to make sure that they are done break one open.
The puffs are hollow in the middle so all you have to do with the sweet filling, is to put it in a icing bag, and put a number 2 round icing tip in it. After you have filled all your puffs with cream, you sprinkle with powdered sugar and cinnamon.
And second... Yesterday Riah and I made one of the best thin's man ever created, Chili!!!!!
The recipe we use is one Riah and I made on our own.
We call it...
Chili-for- when-your-mom-leaves-you-at-home-with-ground beef-and-nothing-else-and-says-''cook something.''
1 1/2lbs Ground beef (browned in skillet)
Beans - pinto, kidney, whatever you like. We use leftover beans that we cooked the day before, but you can use canned beans. Maybe about 2 cans?
1 small Onion
1 14.5 oz can of diced tomatoes
1 large can of tomato paste (or two small cans)
1 1/2 tablespoon of red wine vinegar
3/4 package of Mccormick's chili mix (mixed into the cooked ground beef)
Lawry's to taste
Garlic salt to taste
Italian seasoning to taste
Salt and Pepper to taste
1 1/2 tablespoon Worcestershire sauce (more for a spicier chili)
2 cups of water (add more if needed)
Chili powder
Creole seasoning
Whatever peppers you like, we use cayenne's, banana peppers and any others we happen to have.
Mix together in no particular order in a crock-pot. Leave on high for about 3-4 hours or on low all day. Serve with cornbread and enjoy!
Now when Riah and I made this the first we didn't have any beans, so it was pretty plain.
So yesterday I was pickin' tomata's out of our garden (weird right, pickin' tomata's so late in the season).
And the reason for that is we started our garden late.
Anyway, back to yesterday. Me and Momma were havin' fun takin' some pictures.
And I took these two.
Hope ya'll like them! and would love to hear what you all think.
