Cream Puffs With Chicken Filling (Mary)

Cream Puffs1 cup water
1 cube butter
1 cup flour
¼ tsp. salt
4 regular eggs or 3 extra large eggs




Chicken Filling
1 can of chicken or 6 chicken breasts cooked
1 8oz. pkg. cream cheese
1 can mushrooms chopped fine
3 tbs. dried chives
Pepper to taste (I used garlic pepper)
Seasoning salt to taste
Green grapes chopped to taste
(may add olives, pineapple, sliced almonds, etc.)
Heat water, butter, and salt until boiling. Add flour stirring vigorously. Remove from heat and add eggs one at a time stirring well after each egg. Drop by tablespoon on a greased cookie sheet. Bake at 400° for 24-25 minutes (until golden brown).
Filling: Boil chicken until tender and chop or use one can of chicken. Soften cream cheese and mix it with spices until smooth, then add chicken, mushrooms, and other ingredients you wish to add. Mix and stuff the puff just before eating.
You may fill puffs with pudding for dessert.

Banana Cream Bites (Kristara)

Vanilla Waffers
Ripe Bananas
1 pkg Instant Vanilla Pudding
Prepare vanilla pudding according to directions. Place pudding in a zip lock bag and refrigerate until set. When pudding is set, slice bananas into 1/4 inch thick round slices and place one slice on top of each vanilla waffer. Cut the corner of the zip lock bag and squeeze a dollop of vanilla pudding on top of each wafer and banana stack.

Amish Peanut Butter Spread (Peggy)

3 lb peanut butter
2 qt. light karo syrup ( 8 cups)
2 qtr. marshmallow creme

Mix til smooth. Add more Karo is thick. Store in
covered container in cupboard.


Smaller portion recipe:

2 c peanut butter
2 2/3 c light Karo syrup
2 2/3 c marshmallow creme ( 1-13oz jar)

Mix together to spread consistency. Add more Karo
if too thick.

Chicken Salad on Crackers (Keri)

1 12.5 oz can Chicken
Miracle Whip
Shredded Cheese
Season Salt
Slice Grapes (optional)
Finely Sliced Celery (optional)
Add all ingredients to taste. Stir and serve with crackers. Great on croissants or in sandwiches too.

Cheesy Green Chili & Chicken Cups (Joycelyn)

Fill Phyllo cups with chicken mixture and bake.

Mix ingredients together to look like this.









2 eggs
1/2 cup heavy whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked chicken, finely diced
1 (4-ounce) can diced green chilies
2 tablespoons finely chopped cilantro (I used parsley)
1/2 cup shredded Monterey Jack
30 mini phyllo shells
1. Heat the oven to 350°. In a small bowl, whisk together the eggs, cream, salt, and pepper. In another bowl, toss together the chicken, chilies, cilantro, and cheese.

2. Place the phyllo shells on a baking sheet lined with parchment paper. Spoon 1 rounded teaspoon of chicken filling into each shell, then add about 1 teaspoon of the egg mixture. Let the shells sit for about a minute so the egg can settle to the bottom. Then add about another teaspoon of egg to each shell, filling it close to the top.

3. Bake the cups until the custard is set, about 15 minutes. After the cups have cooled, freeze them for up to 2 weeks. To serve, simply reheat them in a 350° oven until heated through, 10 to 15 minutes. Makes 30 quiches.

Cheesy Olive Spread (Joycelyn)

Toast in Oven

Spread on sliced bread

Mix ingredients together










1 regular size can whole black olives
1 5oz. bottle pimiento-stuffed olives
2 green onions
2 Tablespoons chopped chives
¾ pound Monterey Jack cheese
½ cup real mayonnaise
1 stick butter, softened
1 loaf French bread or small appetizer bread

Chop black and green olives. Chop green onions and chives. Combine green onions,chives and olives with the softened butter, ½ cup mayonnaise, and grated Monterey jack cheese. Mix well.

Slice French bread in half lengthwise, then spread mixture evenly over the halves.

For appetizers - I used small loafs and cut slices at an angle. I spread the cheese mixture on each slice.


Bake at 350 degrees for 25 minutes, or until thoroughly melted and starting to turn light brown. Cut french bread into diagonal slices and serve with salad, with soup, with spaghetti, or as an appetizer.

Helpful tips: You can make the cheese mixture and store up to two days in the refrigerator. Or, you can spread the mixture on the bread and freeze the bread, unbaked, for 2-3 months.