Categorized | Recipes

Friday’s Recipes: Cream Puff Cake and Crock Pot Cheesy Green Beans

Posted on 03 March 2017 by KWBG

Cream Puff Cake by CK
1 stick margarine
1 c water
1 c flour
4 eggs
1 box instant vanilla or white chocolate pudding (large box)
3 cups milk
8 oz pkg cream cheese softened
8 oz carton cool whip
chocolate syrup
Boil together the margarine and water.
Add flour and mix well. Cool slightly and stir in eggs, one at a time. Mix well and spread into a greased 9×13 pan.
Bake at 400 for 30 minutes. Cool completely. NOTE: Crust will spread up onto the sides (this is supposed to happen).
In a large bowl, mix pudding, milk and cream cheese. Beat until lumps disappear.
Pour into cream puff crust.
Spread cool whip on top of pudding and drizzle syrup on top. Refrigerate.



1 can cream of mushroom soup
¾ c. milk
½ tsp pepper (optional: ¼ tsp. seasoned salt and ¼ tsp. garlic powder)
2 tsp. Worcestershire
2 (14 ½ oz.) cans green beans, drained OR 2 (9 oz.) pack frozen cut green beans, thawed
2 c. shredded cheddar cheese
6 oz. container of French fried onions (1 c. to mix inside the recipe and rest to top the casserole)
Mix soup, milk, 1 c. fried onions, pepper, seasoned salt, garlic, 1 c. cheese and drained green beans.
Spray the crock pot with a cooking spray and add the green bean mixture. Top with the remaining
cup of cheese. Cook of low about 3 to 3 ½ hours or on high 2 to 2 ½ hours. Once it is heated thoroughly
and bubbling, turn the crock pot to warm until ready to serve. The green beans will thicken up as they
cool. About 8 servings in the recipe. I used a 5 quart crock pot. I had plenty of room to double or even
triple this recipe.
This keeps well for days.

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