Bagels!!

This recipe was VERY difficult, and instead of typing it out, I'm just going to share it with you here. It took me a good 3 hours to finish these.
If you're bored, give them a try, they're great!

Jello Pudding Cream Puffs

1 pkg Jello vanilla or chocolate pudding - prepared as directed on the box
1 cup milk
1 stick butter
Pinch salt
1 cup flour
4 eggs
2 tbsp heavy cream
1 cup chocolate chips, or chocolate melting disks (that you get at the craft store)

Preheat the oven to 425 degrees.
Heat the milk, butter and salt over medium heat until hot, but do not let it come to a boil. Once the butter melts, add the flour and stir vigorously with a wooden spoon until the mixture starts to form a dough. Cook for an additional 2 minutes.
Transfer the dough to a mixing bowl, or stand mixer with paddle attachment. Allow to cool for 2-3 minutes. Beat in the eggs one at a time until they are well incorporated and the dough is thick.
To form the puffs, you can use either two spoons, a small ice cream scooper or a pastry bag. What you want is small mounds of the dough about 1-2 inches wide and 1 inch high. There should be about 18 puffs.
Bake for 20 minutes, or until golden brown. Poke a hole in the sides of the puffs to allow the steam to escape. Allow to cool for at least 30 minutes.
Once cool, cut the puffs in half horizontally and put a heaping teaspoon of the pudding inside. Put the tops back on.
Melt the chocolate with the heavy cream over a double boiler or in the microwave. Stir until smooth and completely melted. Drizzle the chocolate over the tops of the cream puffs.

*This recipe seems very involved and complicated, but it's really not. There are really just three elements to it: the pudding, the puffs, and the chocolate sauce. The hardest thing to make is the puffs, and they are not hard at all. This is a wonderful treat to make your sweetie for Valentine's Day (or any day for that matter!). And, the best part about the puffs is that you can put anything you want inside them - pudding, whipped cream, ice cream, even savory ingredients like cheese (skip the chocolate sauce in that case). It may take you one or two tries to perfect this recipe, but it is soooo worth it once you do!

Love is patient, love is kind. It does not envy, it does not boast, it is not proud. It is not rude, it is not self-seeking, it is not easily angered, it keeps no record of wrongs. 1 Corinthians 13:4-5

Apple Banana Muffins

3 cups flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/2 tsp cinnamon
1/2 tsp ground nutmeg
2 cups sugar
1 cup vegetable oil
3 eggs
1 tbsp vanilla
4 overripe bananas, mashed
3 apples, peeled and diced small
Optional: 2 tbsp apple butter

Preheat the oven to 325 degrees.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg. In another bowl, mix together the sugar, oil, eggs and vanilla until well combined. Pour over dry ingredients and add in mashed bananas and apples. If you are using apple butter, add it now. Mix until everything is incorporated and there is no dry flour left.
Line 2 muffin tins with paper liners and fill the cups about 3/4 of the way up until there is no batter left. Bake for 20-25 minutes or until toothpick comes out clean and muffins are golden brown.

*These are probably the best muffins I have ever made. They are so incredibly moist and delicious. I like being able to see the little chunks of apple along with the tangy bite of the bananas. These are great for breakfast, or anytime of day really! For an added crunch, you can sprinkle some raw sugar over the top (I forgot to this time!). Store these muffins in an airtight container for up to a week - if they last that long!

Keep my commands and you will live; guard my teachings as the apple of your eye. Proverbs 7:2

Pasta Weesie - NJ Fresh Style!

In case you don't know, Pasta Weesie is one of my favorite dishes from Carrabba's. I put my own twist on it here for you!

15-20 small shrimp, peeled and tails removed
10 porcini mushrooms, stems removed and sliced
1/2 cup frozen peas
1 garlic clove, minced
1 cup prepared alfredo sauce
1/2 lb cooked linguine
3 tbsp butter
Zest and juice of 1/2 a lemon
Parmesan cheese
Salt and pepper

In a large saute pan, cook the mushrooms until soft. Remove from pan and set aside. In the same pan, partially cook the shrimp. Season with salt and pepper. Add the garlic, peas and cooked mushrooms to the pan. Saute for 2-3 minutes. Add the butter, zest and lemon juice. Cook until butter melts.
Add the alfredo sauce and the pasta. Stir to combine until noodles are completely coated in sauce. Season with more salt and pepper to taste. Sprinkle with parmesan cheese. Serve hot.

*Oh. My. Goodness. Talk about delicious. This pasta dish is so creamy and good, you will not want to stop eating it. It is even good if you leave the shrimp out. You could substitute chicken if you really wanted to. I just love pasta dishes that include everything you need in one dish: meat, starch and vegetables. If this dish wasn't so rich, I would make it every week!

My soul will be satisfied as with the richest of foods; with singing lips my mouth will praise you. Psalm 63:5