Strawberry Cheesecake Puffs
1 sheet Puff Pastry, thawed
STRAWBERRY FILLING:
1 cup strawberries, sliced
½ cup sugar
¼ cup lemon juice
CHEESECAKE FILLING:
1- 8-ounce package of cream cheese, softened
¼ cup granulated sugar
2 tablespoons heavy cream
STRAWBERRY LAYER:
1 cup fresh, sliced strawberries
¼ cup powdered sugar
Preheat oven to 400 F. Unfold puff pastry sheet on to a lightly floured cutting board. Cut pastry sheet into 3 strips along the fold marks. Then, cut each strip in half
making 6 rectangles. Place each pastry rectangle onto parchment lined baking sheet. Bake for 15 minutes or until puff pastries are golden brown. Remove from the oven and cool completely on baking rack. Set aside.
STRAWBERRY FILLING:
Combine strawberries, sugar, and lemon juice in a small saucepan over medium
heat. Mash mixture with a masher until the strawberries are softened and the sugar
dissolves. Increase heat to high and bring the mixture to a boil. Boil about 5 minutes, or until
thickened. Remove pan from heat and cool completely.
CHEESECAKE FILLING:
Beat cream cheese, sugar and cream together until smooth, about 3 minutes with
a hand mixer. Set aside.
ASSEMBLE:
Split each pastry into 2 layers, making 12 in all. Evenly divide the cream cheese mixture between each of the bottom layers and
spread with a knife. Top cream cheese mixture with a layer of sliced strawberries. Top strawberries with the strawberry filling. Top with the top puff pastry layer. Sprinkle with powdered sugar on top of puffed pastry.
CHURCH SUPPER HOT DISH
1 lb. ground beef
2 c. sliced peeled potatoes
2 c. celery, finely chopped
1/2 c. carrots, finely chopped
1/4 c. green bell peppers, finely chopped
1/4 c. onion, finely chopped
2 Tbsp. butter
1 c. water
2 cans cream of mushroom soup
1 5-ounce can chow mein noodles, divided
1 c. shredded cheddar cheese
Preheat oven to 350. Grease a 2-quart baking dish. Brown beef in large skillet. Remove from pan and set aside. In same skillet saute potatoes and vegetables in butter on medium heat for 5 minutes. Cover with water and let simmer for 10 minutes. Combine beef, soup and vegetables. Line casserole dish with half the chow mein noodles and spoon beef and vegetable on top. Bake covered for 20 minutes. Sprinkle cheese and remaining chow mein noodles on top of casserole and bake uncovered for another 10-12 minutes.
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