Recipes!

Below are some recipes that have been shared at G.A.B. in the last couple months!  Enjoy!

Vanilla Pudding
3/4 c. sugar
3 T cornstarch
3 c whole or 2% milk
4 egg yolks, beaten
1 T butter
1 1/2 tsp vanilla

In a saucepan combine sugar and cornstarch.  Stir in milk.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir for 2 minutes more.  Remove from heat.  Gradually stir 1 cup of milk mixture into egg yolks.

Add egg mixture to milk mixture in saucepan.  Bring to a gentle boil; reduce heat.  Cook and stir for 2 minutes.  Remove from heat.  Stir in butter and vanilla.  Pour pudding into a bowl.  Cover surgace with plastic wrap.  Serve warm or cold.  (Do not stir during chilling).

Cream Puffs

1 c water
1/2 c butter
1/8 tsp salt
1 c all-purpose flour
4 eggs
3 c whipped cream, pudding or ice cream
Powdered sugar (optional)

Preheat over to 400 degrees.  Grease a baking sheet.  In a medium saucepan combine the water, butter and salt.  Bring to boil.  Add flour all at once, stirring vigorously.  Cook and stirl until mixture forms a ball.  Remove from heat.  Cool 10 minutes.  Add eggs one at a time beating well with a wooden spoon after each addition.

Drop 12 heaping tablespoons of dough onto prepared baking sheet.  Bake for 30 to 35 minutes or until golden brown and firm; cool.

Cut tops from puffs; remove soft dough from inside.  Fill with whipped cream or pudding.  Replace tops.  If desired, sift powdered sugar over tops.

Taco Popcorn

1/2 c. popcorn
2 T oil
1/4 c butter
1 T taco seasoning
salt, if desired

Heat oil and popcorn kernels in covered pot over medium-high heat.  After first kernel pops, shake pop gently until popping stops.

Melt butter and mix with taco seasoning.  Toss butter mixture with popped popcorn in large bowl.

Fudgy Popcorn Recipe

10 c. popped popcorn
1/2 c butter
1/2 c packed brown sugar
1/4 c cocoa
2 T light corn syrup

Preheat oven to 325 degrees.  Place popcorn in large mixing bowl.  Set aside.

Melt butter in pan.  Add remaining ingredients and mix well.  Pour butter mixture over popcorn.  Toss gently to coat.  Spread coated popcorn evenly on a jelly roll pan.  Bake 10 minutes stirring twice.  Watch closeley to prevent burning.  Store in an airtight container up to one week.

Better Than Robert Redford Dessert

Crust:
1 c flour
2 T sugar
1 stick butter, softened
1/4 c finely chopped nuts (pecans or walnuts)

Mix together flour, butter and sugar.  Mix in nuts then pat out in 9x13 pan.  Cook for 15 min. at 350.  Let cool.

Cheese Mixture

8 oz cream cheese, softened
1 c sugar
1/2 of an 8 oz container of cool whip

Mix together, spread over crust.

Pudding

1 box instanst chocolate pudding
2 3/4 c milk
1 box instant french vanilla pudding

Mix well, spread over cheese mixture.  Spread remaining cool whip over pudding.  Refrigerate.  Sprinkle with chopped nuts when ready to serve.

Satay Chicken Pasta Salad

16 oz uncooked bow tie pasta
2 c Kraft Light Asian Toasted Seasame salad dressing
1 T onion powder
1 T garlic powder
1 T black pepper
1/2 T ground ginger
1/2 T red pepper
4 T peanut butter
4 medium carrots, peeled
2 medium red bell pepper
1 c dry-roasted peanuts
2 c lightly packed fresh basil
6 c diced cooked chicken (about 2 lbs.)
Additional chopped peanuts (optional)

Cook pasta according to package directions in (4-qt) pot.  Drain pasta; rinse under cold running water.  Once pasta is cool, transfer to a large bowl and set aside.

Meanwhile, combine dressing, onion powder, garlic powder, black pepper, ginger, red pepper and peanut butter in small bowl; mix well using a whisk and set aside.

Cut carrots into julienne strips.  Cut bell pepper lengthwise into 1/4 in. strips.  Cut carrotts and bell pepper strips crosswise into 1-inch pieces.  Chop peanuts and basil.

Add chicken, carrots, bell pepper, peanuts, basil and dressing to pasta; mix well.  Garnish with additional chopped peanuts, if desired.