Ham N Egg Cream Puffs Food

HAM AND CHEESE CREAM PUFFS

Steps:

• In a small bowl, beat the cream cheese, mayonnaise and milk until blended. Stir in the ham, cheese, pepper, chives, parsley and garlic. Cover and refrigerate until ready to use., In a large saucepan, bring the water, butter, seasoned salt, garlic powder and onion powder to a boil. Add flour all at once and stir until a smooth ball forms., Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. Stir in the cheese, parsley and chives., Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 400° for 20-25 minutes or until golden brown. Remove to wire racks. Immediately split puffs open; remove tops and set aside. Discard soft dough from inside. Cool puffs. , Just before serving, fill cream puffs with ham mixture. Sprinkle with additional parsley and chives.

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 375°. Combine the first six ingredients. Divide crescent dough into 24 portions. Press into greased mini muffin cups., Spoon 1 tablespoon ham mixture into each cup. Bake until golden brown, 13-15 minutes.

HAM & EGG BRUNCH PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Beat until mixture is smooth and shiny. , Drop by 1/4 cupfuls 2 in. apart onto a greased baking sheet. Bake 35 minutes or until golden brown. Transfer to a wire rack. Immediately split puffs open; remove and discard tops and soft dough from inside. Set aside. , In a large skillet, saute green pepper and onion in butter until tender. In a medium bowl, beat eggs, salt and pepper. Add to skillet, stirring over medium heat until almost done. Add ham and cheese; stir until eggs are set. Spoon into puffs. Serve immediately.

HAM AND EGG BREAKFAST BRAID RECIPE BY TASTY

Steps:

• Preheat oven 375ºF (190ºC)
• Add eggs, heavy cream, salt, pepper, onion powder, and garlic powder to a bowl and whisk to combine.
• Heat a saute pan to medium heat and spray with nonstick spray. Add the egg mixture and scramble until soft and almost fully cooked.
• Flatten out the puff pastry and cut it into thirds, then cut in half.
• Take one sheet of puff pastry and cut 3 strips with a paring knife, leaving about 1 inch (2 ½) on the end to hold it together. Braid the 3 strips gently.
• On the second sheet of puff pastry, place ham, egg and cheese, making sure to leave some place around the edges.
• Place the braid on the top of the cheese and egg mixture, then brush with egg wash.
• Place braids on a lightly oil sprayed baking sheet.
• Bake 25-30 minutes or until pastry is risen and deep golden brown.
• Enjoy!

HAM AND CHEESE PUFFS

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Combine water, butter, and salt in a saucepan and bring to a boil.
• Add the flour all at once, stirring vigorously, until the batter leaves the sides of the pan and a ball of paste forms.
• Remove from heat and allow to cool for about a minute.
• Add eggs, one at a time, beating vigorously after each one until the dough is smooth.
• Stir in cheese, ham, and dry mustard.
• Place heaping teaspoonfuls on a lightly greased baking sheet.
• Bake for 15 to 20 minutes until firm and golden.
• IF FREEZING: Allow to cool completely and store in an airtight container between layers of wax paper.

EGGNOG CREAM PUFFS

Steps:

• Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a rolling boil. Add flour all at once and nutmeg and stir until blended. Cook over medium heat, stirring vigorously until mixture pulls away from sides of pan. Remove from heat; let stand 5 minutes., Add eggs, 1 at a time, beating well after each addition until smooth. Continue beating until mixture is smooth and shiny. Drop dough by rounded tablespoonfuls 1 in. apart onto greased baking sheets. Bake 30-35 minutes or until puffed, very firm and golden brown. Pierce sides of each puff with tip of a knife. Cool on wire racks. Cut top third off each puff., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, eggnog, vanilla and nutmeg; beat until soft peaks form. Just before serving, fill cream puffs with whipped cream; replace tops. Dust with additional confectioners' sugar. Serve immediately.

HAM AND CHEESE PUFFS

Steps:

• Combine water, butter and salt in medium saucepan.
• Heat to boiling.
• Add flour all at once and beat with a wooden spoon until the batter leaves the sides of the pan.
• Add eggs one at a time using a beater.
• Beat well after each egg.
• Beat until dough i s smooth and shiny.
• Stir in cheese, ham and mustard.
• Drop by spoonfuls on a greased cookie sheet and bake at 400°F for 20-25 minutes.

HAM AND CHEESE STUFF'N PUFF

Steps:

• Heat oven to 375ºF.
• Whisk eggs, milk and sour cream in large bowl until blended. Add broccoli, stuffing mix, ham and 1/2 cup cheese; mix lightly.
• Pour into 2-qt. casserole sprayed with cooking spray; cover loosely with Reynolds Wrap® Aluminum Foil.
• Bake 1 hour or until heated through. Sprinkle with remaining cheese; bake, uncovered, 5 min. or until melted. Serve immediately.

HAM AND CHEESE PUFFS

Steps:

• Melt the butter in a skillet over medium heat. Add the shallots and cook until soft and golden, about 3 minutes. Lower the heat and add the meat; cook, stirring occasionally, until hot, about 5 minutes.
• Meanwhile, whisk together the sour cream, egg, and herbs. Add to the meat mixture and cook until just heated through. Season with pepper and spoon into the Cheese Mantecaos, making little sandwiches. Serve immediately.