Cream Puff Cake by CK
1 stick margarine
1 c water
1 c flour
1 box instant vanilla or white chocolate pudding (large box)
3 cups milk
8 oz pkg cream cheese softened
8 oz carton cool whip
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.
CROCK-POT CHEESY GREEN BEANS BY GKT
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.