1 1/2 C. milk
3 egg yolks
2 T vanilla
1 1/2 C. flour
2 T. sugar
1/2 t. salt
5 T. melted butter
In a large bowl, mix together the milk, egg yolks & vanilla. Stir in the flour, sugar, salt & melted butter until well blended.
Heat a 10-12" skillet over medium heat until hot. Coat with cooking spray. Pour about 1/4 C. of batter into the pan & tip to spread the batter to the edges. When bubbles form on the top and the edges are dry, flip over & cook until lightly browned on the other side & edges are golden. Repeat with remaining batter.
Fill crepes with your favorite fruit, cream, caramel or even ice cream to serve.
Our favorite is a sweetened cream cheese filling with fruit on top. Bananas & strawberries are good.
Filling:
8oz cream cheese
1/2 C. powdered sugar
1 C. cool whip
Thursday, April 21, 2011
Zucchini Pie
3 C. zucchini, diced
1 onion, chopped
4 eggs, beaten
1 C. bisquick
1/2 T. dried parsley
1/2 C. oil
1/2 C. parmesan cheese
1/2 t. dried marjoram
pepper to taste
Preheat oven to 350 degrees. Grease 12" pie plate. Combine ingredient. Spread into prepared pan. Bake for 30 minutes or until browned & set.
1 onion, chopped
4 eggs, beaten
1 C. bisquick
1/2 T. dried parsley
1/2 C. oil
1/2 C. parmesan cheese
1/2 t. dried marjoram
pepper to taste
Preheat oven to 350 degrees. Grease 12" pie plate. Combine ingredient. Spread into prepared pan. Bake for 30 minutes or until browned & set.
Slushie Mix
1 pkg Kool Aid
1/2 C. water
1 3/4 C. corn syrup
Combine, store in fridge. Use on shaved ice!
1/2 C. water
1 3/4 C. corn syrup
Combine, store in fridge. Use on shaved ice!
Herb Rub
We love this rub on chicken! I always have some in my fridge & I just rub it on the chicken & grill it. We like it served on a green salad! Yum! Can also use it on steak, veggies & fish! So versatile, don't you think? =)
1/2 C. fresh Cilantro leaves or 1/4 C. dried
1/2 C. fresh Basil leaves or 1/4 C. dried
1/2 C. fresh Parsley leaves or 1/4 C. dried
1/4 C. olive oil
1/4 C. canola oil
2 T. salt
1 T. Paprika
1 1/2 t. black pepper
2 T. garlic powder
2 T. onion powder
If using fresh herbs, combine all in food processor. If using dried, just mix in a plastic container that you can store it in. Store in Refrigerator up to 3 weeks in non-reactive container.
* I didn't notice any difference in using the fresh herbs. I was hoping there would be a big difference especially after spending all that money on the fresh herbs, but there wasn't. Dried is easier to do, cheaper & more convienient.
1/2 C. fresh Cilantro leaves or 1/4 C. dried
1/2 C. fresh Basil leaves or 1/4 C. dried
1/2 C. fresh Parsley leaves or 1/4 C. dried
1/4 C. olive oil
1/4 C. canola oil
2 T. salt
1 T. Paprika
1 1/2 t. black pepper
2 T. garlic powder
2 T. onion powder
If using fresh herbs, combine all in food processor. If using dried, just mix in a plastic container that you can store it in. Store in Refrigerator up to 3 weeks in non-reactive container.
* I didn't notice any difference in using the fresh herbs. I was hoping there would be a big difference especially after spending all that money on the fresh herbs, but there wasn't. Dried is easier to do, cheaper & more convienient.
No Bake Peanut Butter Bars
From Jean Hendricks. I used to sneak into the kitchen at her house & steal these while we were visiting! They're so good & chewy!
1 C. Corn Syrup
1 C. sugar
2 C. peanut butter
4 C. special K cereal
2 C. chocolate chips
Spray 9X13 pan. Measure out cereal into large bowl. Bring corn syrup & sugar to a boil. Stirring constantly. Mix in peanut butter. Pour over cereal & mix until coated. Pour into pan. Melt chocolate & pour over bars. Chill until firm & cut into squares.
1 C. Corn Syrup
1 C. sugar
2 C. peanut butter
4 C. special K cereal
2 C. chocolate chips
Spray 9X13 pan. Measure out cereal into large bowl. Bring corn syrup & sugar to a boil. Stirring constantly. Mix in peanut butter. Pour over cereal & mix until coated. Pour into pan. Melt chocolate & pour over bars. Chill until firm & cut into squares.
Quick Brownies
These are great to make if you don't have a brownie mix on hand, but you have a chocolate cake mix.
1 pkg. chocolate cake mix
1/2 C. butter or margarine, melted
1/2 C. oil
2 eggs
1 C. peanut butter chips
Preheat oven to 350 degrees. Spray 11X7 pan. Combine 1st four ingredients. Beat on medium speed 1 minute. Stir in chips. Bake 35-40 minutes.
1 pkg. chocolate cake mix
1/2 C. butter or margarine, melted
1/2 C. oil
2 eggs
1 C. peanut butter chips
Preheat oven to 350 degrees. Spray 11X7 pan. Combine 1st four ingredients. Beat on medium speed 1 minute. Stir in chips. Bake 35-40 minutes.
Chocolate Cobbler
1 1/2 C. flour
2 1/4 t. baking powder
3/4 t. salt
3/4 C. sugar
3 T. cocoa pwd + 6 T cocoa pwd, divided
3/4 C. milk
5 T. oil
1 1/2 C. brown sugar
2 1/2 C. hot water
In a bowl, combine the flour, baking pwd, salt, sugar & 3 T. cocoa pwd. Stir in Milk & oil until smooth. Pour into greased 11X7 pan. Combine the brown sugar & 6 T cocoa pwd. Sprinkle over the top of batter. Pour hot water over the top (do NOT mix) Bake at 350 degrees for 40-45 minutes or until top of cake springs back when lightly touched. Serve warm with vanilla ice cream.
2 1/4 t. baking powder
3/4 t. salt
3/4 C. sugar
3 T. cocoa pwd + 6 T cocoa pwd, divided
3/4 C. milk
5 T. oil
1 1/2 C. brown sugar
2 1/2 C. hot water
In a bowl, combine the flour, baking pwd, salt, sugar & 3 T. cocoa pwd. Stir in Milk & oil until smooth. Pour into greased 11X7 pan. Combine the brown sugar & 6 T cocoa pwd. Sprinkle over the top of batter. Pour hot water over the top (do NOT mix) Bake at 350 degrees for 40-45 minutes or until top of cake springs back when lightly touched. Serve warm with vanilla ice cream.
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