astry bag and pipe \"mini\" cream puffs for when I have a
Line cookie sheet with waxed paper. On each skewer, alternately thread 3 cream puffs and 2 strawberries.
In small resealable freezer plastic bag, place chocolate chips and butter. Seal bag. Microwave on high about 30 seconds or until melted. Squeeze bag to mix melted chips.
Cut small tip from corner of bag. Drizzle chocolate mixture over kabobs. Place on cookie sheet. Refrigerate about 10 minutes or until set. Store in refrigerator.
ire rack.
Immediately split puffs open; remove tops and set
side.
To make the Cream Puffs: In a medium saucepan combine
CREAM PUFFS: Place butter in a medium
*The cream puffs can be found in the cookie section of your local grocery store.
nd Amaretto.
Whip the cream in a mixing bowl until
f the cone and secured cream puffs to the cone using a
Cream Puffs:
In a large non-
ack.
For the vanilla cream, mix the vanilla seeds with
arge plain tip. Pipe 12 puffs, spaced well apart, onto the
Combine crabmeat, green pepper, celery, olives, hot pepper and enough mayonnaise to moisten; mix lightly.
Cut tops from miniature cream puffs.
Fill with mixture.
Replace tops and serve.
Refrigerate remaining.
ill smooth.
For each cream puff, spoon about 1/4
Refrigerate 15 minute.
CUT cream puffs horizontally in half. Spoon pudding
br>(This is a basic Cream Puffs recipe, if you pipe onto a
ake 25 minutes more. Remove puffs from oven, split and remove
n the meantime, make the cream filling by beating the whipping
small mixing bowl, beat cream cheese and 2 tablespoons sugar
owl, beat all Eggnog Cream ingredients except cream with electric mixer on
Combine softened cream cheese, milk and seasonings and mix well.
Add chicken, almonds and onions and mix lightly.
Cut tops from miniature cream puffs.
Fill with chicken mixture.
Replace tops and bake at 375\u00b0 for 5 minutes or until warm.