PETER PUMPKIN CHEESE PUFFS
You, too, can be "Peter the Pumpkin Eater" from the classic nursery rhyme when you prepare a batch of these fluffy and tender cheese puffs that look like mini pumpkins. Romano cheese gives them a nice tang and their cream cheese stems complete the seasonal look. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 20 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cream cheese and vinegar. Cover and refrigerate. In a large saucepan, bring the water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes., In a small bowl, combine the yellow and red food coloring; stir Romano cheese and food coloring into dough. Add eggs, one at a time; beating well after each addition. Continue beating until mixture is smooth and shiny. , Drop by level tablespoonfuls 3 in. apart onto a greased baking sheet. Bake at 400° for 15-20 minutes or until lightly browned. Remove to a wire rack to cool. , Using a star tip and reserved cream cheese mixture, pipe stems onto puffs. Add parsley sprigs. Refrigerate leftovers.
Nutrition Facts :
CHEESY PUFFS
Steps:
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- Melt the butter in a medium saucepan over medium heat. Add the milk and heat until small bubbles start to form around the edges. Add the flour and cook, stirring constantly with a wooden spoon, until the mixture is smooth and glossy and a dough ball forms. (The dough should start to pull away from the edges of the pan.)
- Transfer the dough to a stand mixer fitted with the paddle attachment. Mix in 5 of the eggs, one at a time, on medium speed until completely combined. Stir in the salt, pepper and 3/4 cup of the Gruyere.
- Spoon large tablespoons of the batter onto the prepared baking sheet, leaving about 1 inch between each puff. Whisk the remaining egg and use it to brush the tops of the puffs. Sprinkle over the remaining 1/4 cup Gruyere.
- Bake until puffed and golden, about 25 minutes. Serve hot.
CHEESY BROCCOLI PUFFS
This recipe is sponsored by Birds Eye®. These impressive Thanksgiving appetizers are easy to prep thanks to frozen broccoli and store-bought puff pastry. Tucked inside each golden packet is a delicious mixture of vegetables, melty mozzarella, creamy ricotta and fragrant dill. A sprinkle of sesame seeds is the perfect finishing touch.
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 48 puffs
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Line 3 baking sheets with parchment paper or silicone baking mats.
- Cook the broccoli according to the package directions. Transfer to a colander to drain until cool, about 5 minutes.
- Transfer the broccoli to a large bowl and add the mozzarella, feta, ricotta, dill, chives, red pepper flakes, lemon zest, 1 teaspoon salt and 1/2 teaspoon pepper. Stir together with a large spoon, using the back of it to crush any large broccoli florets. Set aside.
- Whisk the egg with 1 tablespoon water in a small bowl. Set aside.
- Roll out a sheet of the puff pastry on a clean work surface into a 12-inch square, dusting with flour as needed to prevent sticking. Cut the puff pastry into sixteen 3-inch squares with a pizza wheel or knife. Place 1 tablespoon of the broccoli mixture in the center of each square. Working with a square at a time, pinch together 2 opposite corners, then pinch together the remaining 2 corners to create a small packet. Transfer the packets to a baking sheet. Repeat with the remaining puff pastry and filling. Brush the packets with the egg wash and sprinkle with the sesame seeds.
- Working in batches if needed, bake the packets until golden and bubbly, 20 to 22 minutes.
SWEET POTATO BALLS
May be frozen for later use. Just increase baking time if frozen.
Provided by Michele O'Sullivan
Categories Side Dish Vegetables Sweet Potatoes Sweet Potatoes With Marshmallow Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish.
- Bring a pot of water to a boil. Add sweet potatoes and cook until tender, about 15 minutes. Drain and mash with butter, sugar, milk, salt and lemon zest. Shape mixture into balls, with a marshmallow in the center of each. Roll in cereal crumbs and place in prepared dish.
- Bake in preheated oven for 20 minutes, or until marshmallows begin to ooze.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.4 g, Cholesterol 15.6 mg, Fat 5.9 g, Fiber 1.3 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 180.6 mg, Sugar 20.9 g
PUMPKIN PUFF
Something different to make with pumpkin. Goes well with grilled chops or sausages. This recipe was given to me by our next door neighbour Maewyn when I was about 10yrs old and learning to cook different foods:) I could always be found in her kitchen when not in ours:)
Provided by Jen T
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Boil pumpkin in salted water til tender.
- Drain and mash.
- Add egg yolks and mix in well.
- Whip egg whites until soft peaks form then fold in carefully.
- Put mix into greased ovenware dish and bake at 350deg for 20-25minutes.
- Variations: Add some finely chopped onion before baking.
- Add some chopped parsley and grated cheese.
- Add some diced cooked bacon.
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