Archive for the ‘Recipes’ Category

Praline custard cupsI made these today. I realized (too late) we are supposed to bring a dessert to a holiday party. So, I looked through the house to see what ingredients I have to make something.

This recipe is mash-up of two recipes I found.I don’t have a full size cupcake tin so anything like cupcakes was out.  I do have a Pampered Chef “mini-cupcake” pan, so I started with that. I hit the Pampered chef website and found what dessert kind of things are possible.

I had small wonton wrappers and figured I could use this to use for the “crust” on the Pampered Chef website.

Next…what to put in them.  I’m not much of  a fruit dessert person, and didn’t have any fruit.  I did have a can of sweetened condensed milk, what could I do with that?  Custard!  I went to the Eagle Brand website (although I had a generic can of condensed milk) and found this custard pie recipe.

Mini-pie crust

  • 48 small wonton wrappers
  • 3 tablespoons melted butter
  • Sugar for sprinkling (I would have used red or green to add a festive touch, but thought that both would brown)
  • 1 Pampered Chef mini-cupcake pan


  • 1 (14 oz.) can sweetened condensed milk
  • 1 1/2 cups whole milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon lemon juice
  • 1 (9-inch) unbaked Crisco® pie crust

Praline Sauce

  • 1/3 cup firmly packed brown sugar
  • 1/4 cup light corn syrup
  • 3 tablespoons butter
  • 1 tablespoon whole milk
  • 1/3 cup chopped pecans
  • 1/2 teaspoon vanilla extract

HEAT oven to 325°F.

Using a basting brush, brush one side of each wonton wrapper with melted butter. Sprinkle wontons evenly with sugar. Press each wonton, sugared side up, into cups of Mini-Muffin Pan


WHISK sweetened condensed milk, milk, eggs, vanilla and lemon juice in a medium bowl until well blended. Pour into prepared wontons in pan.

BAKE 15-20 minutes or until custard is set in center. Cool completely on wire rack. Cover and refrigerate until serving time.

COMBINE brown sugar, corn syrup, butter and milk in saucepan over medium heat. Cook until mixture comes to a boil, stirring constantly. Boil 1 1/2 to 2 minutes, stirring constantly. Remove from heat. Stir in pecans and vanilla. Pour into cooled custard cups. Serve immediately.



Baking again!

Savory Cheese Puffles

I love to bake, probably because I have an incredible sweet tooth and I could bake yummy treats.  Between raising the kids and working full-time for the last 15 years, sad to say, baking has fallen by the wayside.  That and I can’t eat sweets the way I used to when younger, so it’s been better for me to just not bake, and therefore not eat what I’ve baked.
But tonight, I had to prepare our potluck dish for the office christmas party tomorrow. 

We are having a casual Christmas Party with walk-around food, so I chose to make Cheese Puffles.  For those of you that have never experienced the cheesy buttery goodness of a cheese puffle, I highly recommend this savory snack.  I originally found this recipe in a children’s vegetarian cookbook when my kids were little.  It was fun to make with them, and totally delicious when cooked.

Cheese Puffles (makes 4-5 dozen)

2 cups unbleached (wheat) flour
1 cup unsalted butter (2 sticks)
2 cups grated sharp cheese
4 cups Rice Krispies

Preheat the oven to 450 degrees F.  Cream the flour, butter and cheese together in a large bowl.  I used my Kitchenaid and started with the whisk attachment, if you rather.  Add the Rice Krispies and mix into a cohesive dough, I switched to the dough blade for this step.
Shape puffles into small balls (quarter size), using your hands.

Bake until golden, about 10-15 minutes.  Let cool.

Bon Appetitit!  Simple but nummy!