The recipe calls these Dessert crepes but we use them for breakfast or dinner. It is always a fun treat for the boys to have crepes with fruit and a little bit of cool whip and syrup. This recipe is from allrecipes.
Dessert Crepes
4 eggs, lightly beaten
1 1/3 cups milk
2 tablespoons butter, melted
1 cup all-purpose flour
2 tablespoons white sugar
1/2 teaspoon salt
In large bowl, whisk together eggs, milk, melted butter, flour sugar and salt until smooth.
Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter or oil applied with a brush or paper towel. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.
Tuesday, January 19, 2010
Dutch Apple Crumble Cheesecake
We had this over Thanksgiving and I was worried about it because it looked more moist than I expected it to but I thought it tasted so good! I found this recipe out of a book from the library called Complete Cake Mix Magic.
Dutch Apple Crumble Cheesecake
Crust:
1 pkg white cake mix
1/2 C butter
Reserve 1/3 cup cake mix for topping. Melt the butter. Combine the remaining cake with melted butter. Mix until soft dough forms. Press over bottom and sides. Bake until the crust is starting to set but still soft.
Filling:
1/2 lbs. cream cheese, softened
1 C brown sugar
1 C sour cream
4 eggs
2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
In a large bowl, combine the cream cheese, brown sugar, and sour cream. Beat for three minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla, cinnamon, nutmeg, and cloves.
Topping:
1/4 C brown sugar
3/4 tsp. ground cinnamon
2 TBS butter, softened
1 large apple, peeled, cored, sliced
Combine reserved cake mix, sugar, cinnamon, and butter. Mix until crumbly. Set aside.
Pour the filling into crust. Arrange the apple slices on top in a circular pattern. Sprinkle topping evenly over apples. Bake 50-60 minutes. Cool on wire rack. Cover and refrigerate over night.
Dutch Apple Crumble Cheesecake
Crust:
1 pkg white cake mix
1/2 C butter
Reserve 1/3 cup cake mix for topping. Melt the butter. Combine the remaining cake with melted butter. Mix until soft dough forms. Press over bottom and sides. Bake until the crust is starting to set but still soft.
Filling:
1/2 lbs. cream cheese, softened
1 C brown sugar
1 C sour cream
4 eggs
2 tsp. vanilla
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
In a large bowl, combine the cream cheese, brown sugar, and sour cream. Beat for three minutes. Add eggs, one at a time, beating after each addition. Beat in vanilla, cinnamon, nutmeg, and cloves.
Topping:
1/4 C brown sugar
3/4 tsp. ground cinnamon
2 TBS butter, softened
1 large apple, peeled, cored, sliced
Combine reserved cake mix, sugar, cinnamon, and butter. Mix until crumbly. Set aside.
Pour the filling into crust. Arrange the apple slices on top in a circular pattern. Sprinkle topping evenly over apples. Bake 50-60 minutes. Cool on wire rack. Cover and refrigerate over night.
Chile Con Queso Revved up
Mike loves Chile Con Queso. Sometimes we make this with just the cheese and some salsa and that is great too but other times it's fun to kind of shake things up a little. Here is a recipe from The Pioneer Woman.
2 lb package velveeta cheese
1 lb package hot breakfast sausage
1/2 large onion
1 regular can diced tomatoes (either regular or Extra hot)
1 7 oz. can diced green chilies
1 to 3 finely diced jalapeno peppers (if you like the heat, leave the seeds and membranes)
Chop the onion and brown with the breakfast sausage. Drain excess fat. Cut the velveeta into cubes and add to warm skillet. Add diced tomatoes and green chilies, and stir together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve warm with chips.
2 lb package velveeta cheese
1 lb package hot breakfast sausage
1/2 large onion
1 regular can diced tomatoes (either regular or Extra hot)
1 7 oz. can diced green chilies
1 to 3 finely diced jalapeno peppers (if you like the heat, leave the seeds and membranes)
Chop the onion and brown with the breakfast sausage. Drain excess fat. Cut the velveeta into cubes and add to warm skillet. Add diced tomatoes and green chilies, and stir together over low heat until mixture is melted. Add finely diced jalapenos, stir together, and serve warm with chips.
Pumpkin Pancakes and Apple Cider Syrup
One year for our anniversary Mike took me to this cottage in the woods. It was the best anniversary present he could have given me. For breakfast the owners had stocked the fridge with stuff for breakfast. They had pumpkin pancake mix and syrup in the fridge. It was spectacular. Since then I've looked for a good pumpkin pancake recipe. This is the best one I've found so far. It is from the Sisters' Cafe. I just cut and paste directly from their site. We used this recipe around Thanksgiving when we had left over pie filling.
Apple Cider Syrup
3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
My Favorite Pumpkin Pancake Recipe
2 cups flour (I use at least 1/2 freshly ground white wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar
In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.
Apple Cider Syrup
3/4 Cup sugar
1/4 cup brown sugar
2 TBs cornstarch
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 cups fresh apple cider (or juice would work)
1 Tbs fresh lemon juice
1/2 tsp vanilla
1/4 cup butter
Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.
My Favorite Pumpkin Pancake Recipe
2 cups flour (I use at least 1/2 freshly ground white wheat flour)
3 Tb brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground all spice
1 tsp ground cinnamon
1/2 tsp ginger
1/2 tsp salt
1 1/2 cup buttermilk (I do an overflowing 1/2 cup)
1 cup pumpkin puree
2 eggs
2 Tb canola oil
2 Tb vinegar
In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.
Saturday, January 9, 2010
Florentine Artichoke Dip
We LOVE this dip. We usually eat it with a baguette or chips but crackers would work too. We got this off of allrecipes.com
Florentine Artichoke Dip
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
Florentine Artichoke Dip
1 (10 ounce) package frozen chopped spinach - thawed, drained and squeezed dry
1 (14 ounce) can artichoke hearts, drained and chopped
3 cloves garlic, minced
1/2 cup mayonnaise
2 (8 ounce) packages cream cheese, softened
2 tablespoons lemon juice
1 cup grated
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 7x11 inch baking dish.
In a medium bowl, mix together the cream cheese and mayonnaise until smooth. Mix in the artichoke hearts, spinach and Parmesan cheese. Season with garlic and lemon juice. Spread evenly into the prepared baking dish.
Bake covered for 20 minutes. Remove the cover, and let the dish bake uncovered for 5 more minutes, or until the surface is lightly browned.
Cheesy Chicken and Rice Casserole
I found this recipe from the campbells kitchen website. It is very good. There are a ton of reviews for this recipe and most people gave it four stars. I would probably do the same. It is super easy and good. I seasoned my chicken with creole seasoning.
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese
Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cup frozen mixed vegetables
4 skinless, boneless chicken breast half (about 1 pound)
1/2 cup shredded Cheddar cheese
Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish.
Top with the chicken. Cover the baking dish.
Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving
Peanut Butter Thai Pork
This recipe is actually from Dave and Tana. We made this and really liked it so I thought I'd share the recipe.
Peanut Butter Thai Pork
2 lbs boneless pork loin
2 cups red pepper (sliced thin, about three)
1/4 cup teriyaki sauce
2 Tbsp rice vinegar
1 tsp. crushed red pepper
2 garlic cloves (minced)
1/4 cup creamy peanut butter
Place all the ingredients in your crockpot except the peanut butter on low for six hours. Add peanut butter at the end. Place over rice. You can squeeze lime over the top and sprinkle with peanuts (we really thought the lime and peanuts added the perfect touch).
Peanut Butter Thai Pork
2 lbs boneless pork loin
2 cups red pepper (sliced thin, about three)
1/4 cup teriyaki sauce
2 Tbsp rice vinegar
1 tsp. crushed red pepper
2 garlic cloves (minced)
1/4 cup creamy peanut butter
Place all the ingredients in your crockpot except the peanut butter on low for six hours. Add peanut butter at the end. Place over rice. You can squeeze lime over the top and sprinkle with peanuts (we really thought the lime and peanuts added the perfect touch).
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