Deviled Ham Puffs

If you don't like deviled ham, you can use other types of meat. I have used deviled chicken and leave out the celery (only because I don't like it).

Ingredients:

3 (4 1/4-ounce) cans deviled ham

1/3 cup sour cream

1 (2-ounce) jar pimientos, drained

1/4 cup minced celery

1 tablespoon prepared horseradish

3/4 teaspoon onion salt

3/4 teaspoon black pepper

1 cup water

8 tablespoons (1 stick) butter

1 cup all-purpose flour

1/2 teaspoon salt

4 large eggs

Step-by-Step

Combine deviled ham, sour cream, pimientos, celery, horseradish, onion salt and pepper in a medium bowl and mix well. Chill, covered, for 1 hour.

Preheat the oven to 400°F.

Place the water and butter in a medium saucepan. Bring to a rolling boil over high heat. Gradually stir in flour and salt, stirring continually. Cook, stirring continually, over low heat until mixture forms a ball, about 1 minute. Remove from heat. Add eggs and beat until dough is smooth and glossy.

Drop by rounded teaspoonfuls onto baking sheets. Bake puffs until puffed and golden brown, about 25 minutes. Remove to wire racks to cool.

Cut off the top of each puff and reserve. Remove soft center and discard. Spoon 1 rounded teaspoonful of deviled ham mixture into each puff. Replace each top.

Twice Baked Potatoes

I don't make these as often as I wish I could. I just love them but there is the time it takes. To help cut down on the time, make extras the next time to bake potatoes, you can store in the fridge for the next day or the day after to use. Saves time.

Ingredients:

6 large baking potatoes

6 ounces cream cheese, softened

1 cup sour cream

2 tablespoons butter or margarine

2 teaspoons onion salt

1 teaspoon salt

1/4 teaspoon pepper

6 tablespoons shredded Cheddar cheese

Step-by-Step

Preheat oven to 500°F. Microwave potatoes on HIGH for 10 minutes. Bake in oven until tender, about 30 minutes. Cut 1/3 off top of each potato.

Scoop flesh from potatoes into a medium bowl, reserving shells. Add cream cheese, sour cream and butter to potato flesh.

Beat potato mixture with an electric mixer set at medium speed until smooth and creamy, about 3 minutes. Add onion salt, salt and pepper; stir. Reduce oven temperature to 350°F.

Spoon potato mixture into potato shells. Sprinkle with Cheddar. Bake until cheese melts and potatoes are heated through, about 15 minutes.