cream puffs

1 c. water 

2/3c. butter

1/2 tsp salt

1 c flour

4 eggs

Heat the Butter and water to a boiling point. Add the flour and salt all at once and stir vigorously until the mixture leaves the side of the pan and clings to the spoon. Remove from heat and cool slightly. Add the unbeaten eggs, one at a time, beating thoroughly after each addition. Drop by spoonfuls on a greased cookie sheet. 1 1/2 in apart. Shape in to rounds about 2 in. in diameter. Bake at 400 degrees. if large 40 minutes if small 30 minutes. Large makes about 16.small about 40. when ready to use make a cut into the top of each, with a  sharp knife and fill with cream filling, whipping cream, pudding or fruit. Sprinkle with powdered; or cook in a refrigerator. if desired. they may be used to fill with chicken salad or other salads .

7 layer dip

Layer 1: 1 can refried beans

               1 can bean dip

Layer 2: 1 container avocado dip

               2 fresh avocados - mashed

Layer 3: 1 pkg taco mix 

               1/2 c mayonnaise

              1/2 c sour cream or plain yogurt

Layer 4: 1/2 lb jack cheese grated

Layer 5: 1/2 lb cheddar cheese grated

Layer 6: 2-3 diced tomatoes

Layer 7: 5-6 green onions chopped

layer in order on 2 trays leaving one nice of the previous layer exposed each time. Make ahead and refrigerate. 

homemade oreo cookies

For the Dough:

• 1 1/3 cups Dutch-process cocoa powder
• 1 1/2 cups all-purpose flour, plus more for dusting
• 1/4 teaspoon salt
• 2 sticks unsalted butter, softened
• 2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract

For the Filling:

• 1 stick unsalted butter, softened
• 1/2 cup vegetable shortening
• 3 cups confectioners' sugar, sifted
• 1 teaspoon vanilla extract

Directions

Prepare the dough: Sift together the cocoa powder, flour and salt in a large bowl.

Using a mixer, cream the butter and sugar. Add the eggs one at a time, then the vanilla, incorporating each ingredient before adding the next. Add the dry ingredients and mix just until incorporated, scraping the bottom of the bowl with a rubber spatula.

Divide the dough into 2 pieces; place one piece between 2 lightly floured sheets of parchment paper and roll into a 1/4-inch-thick rectangle. Repeat with the other piece of dough. Refrigerate both rectangles, covered with the parchment sheets, until firm, at least 1 hour or up to several days.

Using a 2-inch round cutter, cut the dough into 64 circles. (You can reroll the scraps once.) Place the cookies about 2 inches apart on ungreased baking sheets and chill for 20 minutes. Preheat the oven to 325 degrees.

Bake the cookies until they are set and slightly darker around the edges, about 20 minutes. Cool completely on wire racks.

Meanwhile, prepare the filling: Using a mixer, cream the butter and shortening until fluffy. Beat in the confectioners' sugar and vanilla.

Flip half of the cookies upside down and top each with 1 level tablespoon of filling. Press the remaining cookies on top to make sandwiches.

Fruit smoothie and toast

This is such an awesome snack to have. Healthy and delicious!

1 cup fat-free milk

1/2 frozen banana or 1/2 c frozen mango slices

1 tsp sugar 

1 cup frozen fruit of your choice

mix the milk, banana, sugar and frozen fruit in a blender until smooth. 

Then take a piece of bread and toast it and cut it into slices. take the slices and dip it into the smoothie. . ENJOY!