MAM'S MEALS

Just mash potatoes plain with butter or you can add yummy ingredients like cooked bacon, cheese, parsley, green onion, garlic, etc. Stuff in to a greased muffin tin, run a fork along the top and brush with melted butter or olive oil. Bake at 375 degrees or until tops are crispy and golden.

Homemade Vanilla Cream Puffs: (Makes just about 24 cream puffs) 1 ½ cups water 9 tablespoon butter ¼ tablespoon salt 1 ½ cups sifted all-purpose flour 6 eggs 2 boxes vanilla pudding (prepare using ¼ cup less milk for both boxes) 9 tablespoon powdered sugar Preheat oven to 350 degrees. Heat water, butter and salt in a medium size sauce pan, bring to a boil. Reduce heat, and add flour (all at once). Stir mixture constantly until it forms a ball. Remove saucepan from heat and beat in eggs one at a time until you form a smooth batter. Lightly grease cookie sheet using two small spoons make a medium size mounds placing each about 3” apart.  Bake for 30 minutes or until golden brown, let cool on a cooling rack and then cut off top half way and fill with pudding and top with powdered sugar.   Chill in icebox for an hour and enjoy

1 cup all purpose flour 1/4 cup sugar 3/4 teaspoon salt 1 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/3 cup milk 1 egg 1 cup chopped apple Glaze: •2 cups powdered sugar •1 1/2 tablespoons milk Combine flour, sugar, salt, baking powder, cinnamon.  Stir in milk and egg until just combined.  Fold in apple.  Pour oil into skillet so that it is approximately 1 1/2 deep.  Heat oil on high. Oil is ready when a little dough thrown in floats to top.  Carefully add dough to oil in heaping teaspoons. Cook until brown, about 2 minutes, then flip. Cook another 1-2 minutes, until both sides are browned.  Transfer briefly to paper towels to absorb excess oil, then transfer to cooling rack.  Make glaze by stirring milk and powdered sugar together in a small bowl. Drizzle over apple fritters.  Wait approximately 3 minutes for glaze to harden, then flip fritters and drizzle glaze over the other side.  Best served warm.

Chocolate Oatmeal No Bake Cookies   1/2 C Butter 2 C Sugar 1/2 C Milk 4 Tbsp Cocoa 1/2 C Peanut Butter 3 1/2 C Quick cooking Oats 2 tsp. Vanilla Add the first 4 ingredients in a saucepan. Bring to a rolling boil, and boil for 1 minute. Stir in the next 3 ingredients and drop onto wax/foil paper. Let cool until set.

Cake 1 box Betty Crocker® SuperMoist® yellow or devil's food cake mix 1 box (4-serving size) chocolate instant pudding and pie filling mix 3/4 cup hot water 3/4 cup vegetable oil 1 teaspoon vanilla 4 eggs Filling 1 package (8 oz) cream cheese, softened 1/2 cup sugar 1 egg 1/2 cup semisweet chocolate chips 1/2 cup chopped nuts, if desired Frosting 1 container Betty Crocker® Rich & Creamy vanilla or chocolate frosting Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour. In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. In large bowl, beat cream cheese, sugar and 1 egg with electric mixer on medium speed until smooth and creamy. Stir in chocolate chips. Spoon filling by tablespoonfuls evenly over top of batter...

4 cups powdered sugar  1 1/2 cups Creamy Peanut butter  1/4 cup butter or margarine, melted  2-3 tablespoons milk  3 cups semisweet chocolate chips  1 tablespoon Shortening  Directions: Mix together the powdered sugar, peanut butter, and butter. Add the milk one tablespoon at a time until it becomes a nice workable dough. It will be just like play dough, it will be really easy to work with. Form the dough into egg shapes, and place in the freezer for about an hour.  Place the chocolate chips and shortening in a glass measuring cup. Microwave 1 minute at a time stirring in between until completely melted. (You can also use a double boiler if you prefer, but I am lazy) Dip each egg in the melted chocolate and place on waxed paper until set. (I use a skewer and then slide the dipped egg of and cover the hole)"

Mississippi Pot Roast 3 lb pot roast (I used a Blade Roast) 1 packet Ranch dressing mix 1 packet Au Jus mix 6 pepperoncini peppers 1 stick butter In a 6-quart slow cooker, add all ingredients and cook on low for 8-10 hours.