Raspberry Thumbprint Cookies

Raspberry Thumbprint Cookies
By: Betty Crocker Holiday Baking

5 Stars
Simple to make

1 pouch (1lb 1.5oz) Betty Crocker sugar cookie mix OR 15.5oz Krusteaz Bakery Style sugar cookie mix
½ cup (1 stick) butter, softened
1 egg
3 Tablespoons all-purpose flour
1/3 cup seedless raspberry jam
1 cup Nestle Premier White Morsels (white vanilla baking chips)

Heat oven to 375 degrees. Line baking sheets with parchment paper.

In a large bowl, stir cookie mix, butter, egg and flour until soft dough forms (best if this step is done by hand and not with an electric mixer).

Shape dough into ¾ inch (teaspoon size) balls. On parchment lined baking sheets place balls 2 inches apart. Make indentation in center of each cookie with thumb or end of wooden spoon handle. Spoon about ¼ teaspoon jam into each indentation.

Bake 8-10 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks.

In small resealable freezer Ziploc bag, place white baking chips; seal bag. Microwave about 1 minute or until softened. Gently squeeze bag until chips are melted and smooth; cut off tiny corner of bag. Squeeze bag to drizzle over cookies. Sprinkle with red colored sugars if desired.

Makes 3 dozen cookies

Holiday White Chocolate Macaroon Cookies

Holiday White Chocolate Macaroon Cookies
By: Betty Crocker Holiday Baking
5 Stars
Simple to make
One of Rosanna’s new favorites!!!

1 pouch (1lb 1.5oz) Betty Crocker sugar cookie mix OR 15.5oz Krusteaz Bakery Style sugar cookie mix
½ cup (1 stick) butter, softened
1 egg
1 cup flakes coconut
1 2/3 cups Nestle Premier White Morsels (white vanilla baking chips)
½ teaspoon coconut extract
1 teaspoon Crisco shortening
Red, white and green sugars (sprinkles)

Heat oven to 375 degrees. Line baking sheets with parchment paper.

In large bowl, stir cookie mix, butter, egg, coconut, 1 cup of white baking chips, and extract until soft dough forms (best if this step is done by hand and not with an electric mixer).

Onto parchment lined baking pans, drop dough by rounded tablespoon size balls, 2 inches apart.

Bake 9-11 minutes or until golden brown around edges. Cool 1 minute before removing from cookie sheet to cooling rack; cool completely, about 20 minutes.

In small resealable freezer Ziploc bag, place remaining 2/3 cup white baking chips and Crisco shortening; seal bag. Microwave about 1 minute or until softened. Gently squeeze bag until chips are melted and smooth; cut off tiny corner of bag. Squeeze bag to drizzle over cookies. Sprinkle with colored sugars as desired.

Makes 2 ½ dozen cookies

Reese’s Peanut Butter Cupcakes

Reese’s Peanut Butter Cupcakes
By: Mindika Thiebaud

Cupcakes:
8oz ( about 1 cup) cream cheese, softened
2 egg whites
¼ cup vegetable oil
1 box chocolate fudge cake mix
1 cup water
24 mini Reese’s Peanut Butter Cups, wrapping removed

12 additional mini Reese’s Peanut Butter Cups, wrapping removed, and sliced in half (for topping)

Preheat oven to 350 degrees. Line (2) 12 count muffin tins with paper liners, and spray with non-stick Baking Pam Spray.

In a large bowl combine the cream cheese, egg whites and vegetable oil. Using an electric mixer, beat the ingredients until combined and creamy.

Add the cake mix and water and mix until smooth, about 3 minutes.

Fill the muffin cups about ¾ full. Place 1 mini Reese Peanut Butter Cup on top of the batter. Do not put the cup down into the batter, just set it on top, but make sure it’s centered!

Bake about 20 minutes. The Reese’s will settle down into the cupcake as they bake. If it leaves a little of a crater or divot don’t worry, you will be topping with frosting anyway!

Remove from oven and let cool slightly in the tin, then transfer the cupcakes to a wire rack to cool completely.

When cool, frost with Chocolate Peanut Butter frosting. Then top each cupcake with a mini peanut butter cup sliced in half.

Chocolate Peanut Butter Frosting:
1 cup smooth peanut butter
½ cup (1 stick) butter, softened
3 Tablespoons cocoa powder
3 cups powdered sugar
Up to about ¼ cup milk (to smooth out frosting to your liking!)

Beat the peanut butter and butter with a mixer until smooth.

Add the cocoa powder and mix well.

Add the powdered sugar, 1 cup at a time, until desired consistency. Drizzle in milk until the frosting is as smooth as you want it. Put the frosting in a large Ziploc bag, press out any air, and push it to one corner. Seal bag and cut tip of bag. Pipe frosting onto cupcakes. Top each cupcake with a mini Reese’s Cup (cut in half).

Makes 24 cupcakes
5 out of 5 stars (but make sure you have a cup of milk handy to wash it down!)…
Easy to make…peanut butter with a touch of chocolate! If you want to skip the frosting listed in this recipe I think it would still taste yummy with a cream cheese frosting, or even a white frosting!

Fluffy Make-Ahead Dinner Rolls

Fluffy Make-Ahead Dinner Rolls
By: Cook’s Country Magazine (December/January 2007 Issue)

3 Tablespoons butter, plus 2 Tablespoons (softened) for bowl and baking dish
1 ½ cups whole milk
1/3 cup honey
4 Tablespoons (1/4 cup) Crisco shortening

5 ½ cups all purpose flour
1 Tablespoon rapid-rise or instant yeast
2 teaspoons salt
1 large egg

Adjust oven rack to middle position and heat oven to 200 degrees. When the oven reaches 200 degrees shut oven off. Grease large bowl with 1 Tablespoon butter. Line 9x13 baking dish with tin foil, leaving overhand on all sides. Grease foil with 1 Tablespoon butter.

Place milk, honey, shortening, and remaining 3 Tablespoons butter in a large glass measuring cup. Microwave until milk is warm (110 degrees) and butter and shortening begin to melt, 2 minutes. Whisk until well combined.

Mix 4 ½ cups flour, yeast and salt in an electric mixing bowl fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium, add egg, and mix until dough is smooth, about 2 minutes. Add another 1 cup flour and mix on medium speed until dough is shiny and smooth, and comes away from the sides of the mixing bowl, 6-7 minutes. Turn dough onto an unfloured surface and knead briefly to form smooth, cohesive ball. Transfer dough to buttered bowl and turn to coat. Cover bowl with plastic wrap and place in turned off oven until dough is doubled, 60 minutes.

Punch down dough on floured surface and divide into 3 equal pieces. Roll each piece into a thick cylinder and cut each cylinder into 5 equal pieces (a total of 15 rolls). Working one piece at a time form dough pieces into smooth, taut rounds and arrange in prepared baking dish. Lightly press on dough rounds so they tough each other. Cover baking dish with plastic wrap and return to turned off oven until dough rounds have doubled in size, 60 more minutes.

Remove dish from oven and heat oven to 375 degrees. Unwrap baking dish. Bake until rolls are deep golden brown, 25 minutes. Remove from oven and cool on wire rack for 5 minutes. Using tin foil handles remove rolls from the baking dish and cool on wire rack for 1 hour. Remove foil from rolls and return to rack to cool completely, 2 hours longer.

Serve immediately, or by keeping rolls together, wrap tightly in plastic wrap, then in foil; can be frozen up to 1 month.

To serve if frozen: Remove plastic wrap and foil (reserve foil) from rolls, then re-wrap in reserved foil and defrost at room temperature for 2 hours. Adjust oven rack to middle position and heat oven to 375 degrees. Bake foil-wrapped rolls on baking sheet until heated through, about 30 minutes. Serve warm.

Makes 15 large rolls

Rosanna’s Note: This recipe takes some time, but it is well worth it. The stages are short and easy, but the rising takes hours! 5 out of 5 stars

Rich Hot Chocolate

Rich Hot Chocolate
By: Natalie Haughton’s “Slow & Easy fast-fix recipes for your electric slow cooker”

1 cup heavy whipping cream
8oz bittersweet chocolate (70% cacao), cut into 1 inch pieces
4 cups whole milk
¼ cup granulated sugar
Whipped cream, for topping

In a 2 quart glass measuring cup or bowl, combine the heavy cream and chocolate. Heat in a microwave oven on high power for 1 ½ to 2 ½ minutes, until chocolate is melted when stirred. Whisk to mix well. Whisk in 1 cup of the milk until blended.

Transfer the chocolate mixture to a 4 quart slow cooker (crock pot). Whisk in the sugar and remaining 3 cups milk.

Cover and cook on high heat for 2 hours, or on low heat for 4 hours, until chocolate is very hot. Ladle into cups or small mugs and top with whipped cream.

Makes about 6 cups; 10-12 servings

Beef Stew with Red Wine

Beef Stew with Red Wine
By: Natalie Haughton’s “Slow & Easy fast-fix recipes for your electric slow cooker”

2lb boneless beef stew meat, cut into 1 inch cubes (all excess fat removed)
4 carrots, peeled and cut into ¼ inch slices
5 medium red waxy potatoes, peeled and cut into ½ to ¾ inch cubes
3 celery ribs, sliced
2 medium or 1 large yellow onion, cut into ¾ inch dice
¼ cup all-purpose flour
¾ teaspoon salt
¼ teaspoon black pepper
2 cups dry red wine, such as cabernet or merlot
2 Tablespoons Dijon mustard
Pinch of granulated sugar
2 bay leaves

In a 6 quart slow cooker (crock pot), mix together the carrots, potatoes, celery, and onions.

Place the flour, salt, and pepper in a large plastic Ziploc bag. Add the beef cubes, seal the bag, and toss until the beef is evenly coated with the seasoned flour. Add the meat and any loose flour to the crock pot. Spoon some of the vegetables up and over the beef.

In a glass bowl or large glass measuring cup, whisk together the wine, mustard, and sugar until thoroughly mixed. Pour evenly over the beef and vegetables. Submerge the bay leaves on opposite sides of the crock pot.

Cover and cook on low setting for 6 ½ hours, until the potatoes and beef are tender but the beef still holds its shape. Remove and discard the bay leaves before serving.

Makes 8 servings

Rosanna’s notes: leave time for prepping the vegetables. Once everything is in the crock pot it’s a breeze. Too die for flavor and the beef is sooooo moist!!! 5 out of 5 stars. The wine aroma is stronger than the actual flavor of the stew as the alcohol cooks off over time.

Sweet-and-Sour Pineapple Chicken

Sweet-and-Sour Pineapple Chicken
By: Natalie Haughton “Slow & Easy” Fast-fix recipes for your electric slow cooker cookbook

Rosanna gives: 3 out of 5 stars
Rosanna’s note: Easy and quick to prepare…Great for someone just starting to explore the kitchen!!!

1 can (20oz) pineapple chunks in juice
1/3 cup ketchup
¼ cup red wine vinegar
3 Tablespoons brown sugar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 large bell peppers, 1 green and 1 orange or yellow, seeded and cut into 1 inch cubes
1 pound boneless skinless chicken breasts, cut into thin strips
1 large yellow onion, cut into thin wedges
1 cup converted long-grain white rice (such as Uncle Ben’s)
1 large tomato, cut into thin wedges

Drain the juice from the pineapple into a bowl. Add to it the ketchup, vinegar, brown sugar, salt, pepper and ¾ cup water. Mix sauce well. Set aside.

In a 4 to 5 quart electric slow cooker (crock pot!), combine the pineapple chunks, bell peppers, chicken strips, onion wedges, rice and tomatoes. Pour the sauce over all and toss well to distribute the ingredients evenly.

Cover and cook on low heat setting for about 4 hours, stirring once about halfway through if possible, until the chicken and rice are tender. Do not overcook, or the rice will become too soft!

Rosanna’s end note: Excellent flavor, but it does dry out. Great as a side dish with something moist!

Barbeque Ribs

Barbeque Ribs

3 ½ to 4 ½ lb pork back ribs
6 garlic cloves, pressed
1 ½ teaspoons lemon pepper seasoning
3 cups tomato juice

Barbeque Sauce:
2 teaspoons vegetable oil
¼ cup chopped yellow onion
1 ½ cups ketchup
3 Tablespoons Worcestershire sauce
2 Tablespoons apple cider vinegar
½ cup raw pure honey
2 Tablespoons barbeque seasoning (McCormick’s is reasonably priced and found Safeway & Fred Meyer)
1 teaspoon Dijon mustard
(Yields 2 1/3 cups)

Preheat oven to 400 degrees (bake; not convection)

For ribs: cut each slab into thirds. Place in a large, deep, roasting pan. Press garlic over meaty sides of ribs. Sprinkle with lemon pepper. Carefully pour tomato juice around ribs; cover with tin foil. Bake 1 hour. Carefully remove ribs and discard tomato juice.

For sauce: Heat oil in medium saucepan over medium heat. Add onion and cook for 2 minutes. Stir in remaining ingredients and return to a boil. Reduce heat to medium-low. Simmer, covered, 10 minutes.

Prepare grill for cooking at medium temperature. Place ribs, meaty side up, on lightly greased grid of grill. Brush with half of barbeque sauce. Cover, grill 5 minutes. Turn ribs and cover with remaining sauce. Continue grilling, covered, 5 minutes.

Yield: 4 servings

Crock Pot Chicken and Garlic

Crock Pot Chicken and Garlic

1 whole chicken (3 ½ to 4 ½ lb)
2 whole heads of garlic, unpeeled
1 bunch of fresh parsley
1 teaspoon kosher salt
¼ teaspoon of freshly ground black pepper
¼ teaspoon paprika
2 medium carrots, peeled and thinly sliced
2 stalks of celery, washed and thinly sliced

Remove and discard giblets and neck from chicken. Rinse chicken with cold running water; pat dry with paper towels.

Slice off top quarter of each garlic head to expose garlic cloves. Separate cloves and discard loose papery skin BUT do not peel cloves; place 10 cloves in cavity of chicken. Cut stem end of parsley and stuff the flowery part in the cavity of the chicken. Tie ends of chicken legs together using cotton string. Rub outside of chicken with a dash of olive oil. Sprinkle salt, pepper and paprika over chicken, rub into skin lightly. Place sliced carrots and celery, and remaining garlic cloves, around the sides of the chicken. Place lid on crock pot, set to HIGH and cook for 4 to 4 ½ hours.

Check internal temp of chicken to make sure it has reached at least 190 degrees. Carefully transfer chicken to cutting board and tent with foil (note: my chicken literally “fell off the bone” and I had to transfer it with a slotted spoon!). Carefully remove the garlic cloves from the cavity of the chicken (you can leave the parsley in if you want or remove and discard). Press 10 garlic cloves (with a garlic press if you have one) into a saucepan; discard any remaining garlic cloves or save for later use***. Strain juices from the crock pot and discard all vegetables. Pour the juices into the saucepan that has the garlic; whisk to combine. Add 1 teaspoon dry parsley and ground black pepper to taste. Make a roux by mixing 1 Tablespoon of softened butter with 1 Tablespoon flour; add into saucepan and carefully whisk to combine. Bring to a boil over medium heat stirring always. Once gravy comes to a boil whisk for 3-5 minutes then turn down the heat to low; sauce will thicken quickly.

Pour gravy over chicken on plates, and over mashed potatoes if desired. The gravy is delicious!!! Place any leftover chicken in a sealed container in the fridge for up to 4 days.

Yields: 4 servings

***Cook’s tip: wrap and refrigerate any extra remaining roasted garlic cloves. Use garlic to spread on slices of warm French bread, mix in creamy salad dressings, toss with hot cooked pasta or add to mashed potatoes!

Apple Pie

Apple Pie

6 cups peeled, cored, and sliced apples (Gravenstein are perfect*)
2 Tablespoons MINUTE Tapioca
¾ cup granulated sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 Tablespoon butter, softened
Refrigerated pie dough (2 pack)

Mix apples, tapioca, sugar and spices in a bowl. Let stand for 15 minutes. Line 9-inch pie plate with pie crust. Poke bottom and sides of dough with fork. Fill with fruit mixture. Dot with 1 Tablespoon butter. Cover with top crust; seal and flute edge. Cut several slits in top crust for ventilation. Spray with water using a spray bottle. Sprinkle with cinnamon/sugar. Bake in a preheated 400 degree oven (bake; not convection) for 45-50 minutes, or until juices form bubbles that burst slowly. Remove from oven and cool on wire rack. Serve with a scoop of vanilla ice cream or homemade whipped topping!

Yields: 1 pie

*Gravenstein apples were first grown in the U.S. around the 1700’s. They’re round and reddish-green, with a thin skin and lots of juice. The taste is tartly acidic, with a strong flavor and a touch of sweetness. Its taste has been described as reminiscent of white wine, and it makes an excellent baking apple. Its personality really comes through, however, in ciders where its tart flavor makes for a deliciously dry drink. Gravensteins are considered an antique variety now, and there has been renewed interest in it as an heirloom apple. http://www.professorshouse.com/food-beverage/food/types-of-apples.aspx

Blueberry or Apple Streusel Muffins

Blueberry or Apple Streusel Muffins

Streusel:
¾ cup flour
1/3 cup packed brown sugar
1/3 cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
1 stick of butter (1/2 cup), softened
1/3 cup Pampered Chef Lemon Sprinkle (optional)

Muffins:
2 cups flour
1 large egg
1 teaspoon vanilla extract
1 cup granulated sugar
1 teaspoon grated lemon zest
4 Tablespoon butter, melted and cooled slightly
½ cup buttermilk
1 Tablespoon baking powder
½ teaspoon salt
1 ½ cups frozen blueberries or peeled, cored, small diced apples

For the streusel: combine flour, sugars, cinnamon, and salt (and Lemon sprinkle if using) in a bowl. Toss in softened butter with a fork until it forms chunks with pea-size pieces throughout. Set aside.

For the muffins: Adjust oven rack to middle position and heat oven to 375 degrees (bake; not convection). Grease and flour, or place paper muffin cups, in a 12-cup muffin tin (note: if using paper muffin cups as inserts still spray them with BAKING PAM SPRAY to avoid them sticking).

Whisk egg in medium bowl until pale, about 30 seconds. Add vanilla, sugar and zest and whisk vigorously until thick, about 30 more seconds. Slowly whisk in melted butter; add buttermilk and whisk until combined.

Reserve 1 Tablespoon flour. Whisk in remaining flour, baking powder, and salt. Toss blueberries or apples in reserved flour then fold into batter just until combined.

Divide batter in muffin tin and generously top with a heaping Tablespoon of streusel for each. Bake for 25-27 minutes. Cool in muffin tin for 20 minutes, and then carefully transfer to rack to cool completely.

Muffins can be stores in an airtight container at room temperature for 3 days.

Makes 12 large muffins

Chicken Club Crunch

Chicken Club Crunch

3 cups coarsely chopped COOKED chicken
4 slices bacon, crisply cooked, drained and chopped
1 cup (4oz) Swiss cheese, grated/shredded
½ cup mayo
1 teaspoon Dijon mustard
2 Tablespoons snipped fresh parsley, or ¾ Tablespoon dry parsley
1 large garlic clove, or 2 small cloves, pressed
2 plum tomatoes, sliced and then each slice in half
1 egg white, lightly beaten
Freshly grated parmesan cheese
2 packages crescent rolls

Preheat oven to 375 degrees (bake; not convection).

In large mixing bowl combine chicken, bacon, Swiss cheese, mayo, Dijon mustard, parsley and garlic.

Line baking sheet with parchment paper. Roll crescent rolls out into pre-cut triangles. Place crescent rolls in a line on the baking sheet overlapping each other (enough for two lines). Fill the top (larger portion) of the crescent rolls with a large scoop of the filling. Take the smaller end of the crescent rolls and roll over filling and tuck under bottom larger portion of crescent roll. Place tomato halves in space between each notch. Brush with egg white. Sprinkle with freshly grated parmesan cheese. Bake for 25 minutes until golden brown.

Yields: 8 servings

Baked Herb-Breaded Chicken

Baked Herb-Breaded Chicken

1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried chives
3 Tablespoons cornmeal
3 Tablespoons cornflakes, crushed into crumbs
¼ cup buttermilk
1 egg
1 teaspoon salt, or to taste
½ teaspoon freshly ground pepper, or to taste
2 boneless skinless chicken breasts, halved
3 Tablespoons flour
1 Tablespoon vegetable or corn oil

Preheat oven to 400 degrees.

Combine the parsley, basil and chives in a small bowl.

Combine the cornmeal and cornflakes on a sheet of wax paper; add ½ of the herb mixture.

Whisk the eggs into the buttermilk. Combine the remaining herbs with the buttermilk and transfer to a shallow dish.

Season the chicken breasts liberally with salt and pepper. Dredge each chicken breast in the flour. Dip each chicken breast in the buttermilk mixture. Coat the chicken on both sides with the cornmeal mixture, shaking off excess.

Heat the oil in a large sauté pan over medium-high heat. Sauté the chicken, cooking until golden brown, about 5 minutes per side. Place the cooked chicken on a baking sheet lined with tin foil. Place the chicken in the oven for 10 minutes, or until cooked through.

Serve with bleu cheese dressing drizzled over or with mashed potatoes and gravy!

Serves 4

Chicken Enchilada Roll-Ups

Chicken Enchilada Roll-Ups
By: Rival Crock-Pot Stoneware Slow Cooker

1 ½ lb boneless skinless chicken breasts, or boneless skinless chicken thighs (if you prefer dark meat)
½ cup plus 2 Tablespoons flour, divided
½ teaspoon salt
2 Tablespoons butter
1 cup chicken broth
1 small yellow onion, diced
¼ to ½ cup canned jalapeno peppers, sliced
½ teaspoon dried oregano
2 Tablespoons cream or milk

6 flour tortillas (7 or 8 inches)
Shredded cheese, sour cream and sliced olives if desired

Cut each chicken breast into 2 or 3 strips. Combine ½ cup flour and salt in Ziploc bag. Add chicken strips and shake to coat evenly. Melt butter in large skillet over medium heat. Remove chicken from bag and shake off excess flour. Brown chicken strips in batches 2-3 minutes per side. Place chicken into Crock-pot slow cooker.

Add chicken broth to skillet and stir in any browned bits. Pour broth over chicken in the Crock-pot. Add onion, jalapeno peppers and oregano. Cover and cook on Low 7-8 hours or on High 3-4 hours until done.

Combine remaining 2 Tablespoons of flour and cream/milk in small bowl; stir to form paste. Stir into chicken mixture, cook on HIGH until thickened.

Spoon chicken mixture in center of flour tortilla. Top with cheese and any other toppings that are desired. Fold up tortilla and serve.

Serves 6

"Thanks, Victoria, for this wonderful recipe!"

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Banana Cream Puffs

Banana Cream Puffs
By: Rosanna Thomas

Cream Puffs:
2 cups water
1 cup butter (2 sticks)
2 cups flour
8 eggs

Combine water and butter in saucepan, bring to a full rolling boil. Take off heat and add flour all at once. Stir until ball is formed. Let it cool in pan for 5 minutes.

Add eggs, one at a time, stirring vigorously until each egg is incorporated. Batter will be loose at first, but will tighten as you continue to stir.

Line baking sheets with parchment paper. Place batter (will be sticky) in a large Ziploc bag, release all air, and seal bag. Clip the end of bag so you can pipe the batter onto baking sheets. Pipe about 2 Tablespoons batter in a circular motion evenly spaced to allow expansion while baking.

Heat convection oven to 400 degrees. Bake cream puffs for 10 minutes, then, reduce heat to 350 degrees for another 10 minutes. Remove from pan immediately and cool completely on wire racks. Store in covered container in refrigerator until ready to fill.

Banana Cream Filling:
1 box (3.4 oz) vanilla pudding mix
1 ½ cups whole milk
8oz Cool Whip, thawed
1 cup miniature marshmallows
2 ripe bananas, sliced

Whisk pudding mix and milk. Lightly mix in cool whip. Add marshmallows and banana slices; mix well.

Fill each cream puff with banana cream filling. For fun, melt 4 oz semi-sweet chocolate with 2 Tablespoons butter and drizzle over filled cream puffs.

Makes 30 cream puffs

Chicken-Almond Cocktail Puffs

Chicken-Almond Cocktail Puffs
By: Albertina’s I: A Collection of Recipes

2 cups cooked chicken, chopped
1 1/3 cups mayo
1 ½ cup shredded Swiss cheese
2/3 cup finely chopped almonds
2 Tablespoons dry parsley (or ½ cup fresh)
½ cup green onions, finely chopped
4 teaspoon fresh lemon juice
1 ½ Tablespoon Worcestershire sauce
Salt and pepper to taste

Combine all ingredients and mix thoroughly. Adjust seasoning as needed. Chill, covered, in refrigerator at least 30 minutes.

Cut top third of puff almost through, leaving hinge. Fill each puff with 1-2 teaspoons of chicken mixture. Place on baking sheet lined with tin foil. Bake at 350 degrees for 5-10 minutes until warm and bubbly. Serve immediately. Store leftovers in fridge for up to 5 days.

Pate a Choux (Cream Puff):
2 cups water
1 cup butter (2 sticks)
2 cups flour
8 eggs

Combine water and butter in saucepan, bring to a full rolling boil. Take off heat and add flour all at once. Stir until ball is formed. Let it cool in pan for 5 minutes.

Add eggs, one at a time, stirring vigorously until each egg is incorporated. Batter will be loose at first, but will tighten as you continue to stir.

Line baking sheets with parchment paper. Place batter (will be sticky) in a large Ziploc bag, release all air, and seal bag. Clip the end of bag so you can pipe the batter onto baking sheets. Pipe about 2 Tablespoons batter in a circular motion evenly spaced to allow expansion while baking.

Heat convection oven to 400 degrees. Bake cream puffs for 10 minutes, then, reduce heat to 350 degrees for another 10 minutes. Remove from pan immediately and cool completely on wire racks. Store in covered container in refrigerator until ready to fill.