Wednesday, April 9, 2014

Crepes with Strawberries and Nutella

We love crepes! These have been a fun Sunday dinner, Conference Morning Breakfast, Birthday name it and we can find a reason to make crepes and fill them with yummy Strawberries and Nutella and then top them with Whip Cream and a chocolate drizzle. Oh my so so yummy.

We have also come to love them filled with savory things...ham and cheese, turkey and cheese. I don't think that there is anything we wouldn't like wrapped in a crepe.

Here is how...

Add to Blender -

4 eggs
1/2 cup melted butter
1/3 cup sugar
1 cup milk
1/4 cup water
1 cup flour
pinch salt

Blend until smooth...Let sit or not...we"ve done it both ways. If you do let it sit- refrigerate and blend again when you are ready to cook.

I use a small nonstick calphalon pan. Heat pan on medium heat and then pour batter and swirl the pan to make thin crepes. I don't measure the batter, I just pour and swirl to coat the bottom of the pan. When the edges are set and you can lift with a spatula, flip them over this takes maybe 30 seconds.
These cook REALLY fast! Cook on the other side 5-10 seconds and done!

Then fill them with whatever your heart desires. We use Nutella then add whip cream, fold or roll, then top with strawberries and more whip cream and a drizzle of chocolate syrup.

If we are also doing savory crepes, we have deli meat and cheeses, we make pesto mayonnaise (mayonnaise and pesto stirred together to taste) and roll together. I skip the sugar and vanilla in the crepe batter when we do savory.

I have found this recipe halves and doubles really well...we've done both depending on the amount of people we are serving.

Here is the link to the original post where I found this amazing recipe. We've made the cream cheese mixture too and we love it as well...we don't do it every time, it's rich!!

This isn't the best picture, the next time I make them then I'll take a better picture, but...

Mouth watering???

Monday, January 20, 2014

Baking Bread

I love to bake, and bread is just about the best thing ever in my book. My mom told me why the other day. She was telling me that when I was small I didn't like to eat - hard to believe now- but, she was talking to the Dr. about it and he told her to put little pieces of buttered bread where I played and when I got hungry I would eat. Apparently it worked, and really, there is nothing I like better than a good piece of bread or roll with butter. Now I know why I have this love and fascination with bread.

I have tried lots and lots of recipes and I found this one and it has become a favorite of mine, because it is so easy. I do take a couple of the cups of white flour out and add my whole wheat flour that I grind at home. Delish!!

I do have a Bosch that makes bread making so much easier, but I think the KitchenAid would work just as well. I have used it for Cinnamon rolls, Cinnamon swirl bread, Rolls. Seriously really good and easy.

Make Cinnamon Swirl bread and make French toast with Butter Syrup. . . Oh My Deliciousness!! Really, go do it. . . NOW!

Friday, May 24, 2013

Coffee Cake Muffins

Living in an apartment is boring! We have moved out of the house and are waiting for the new house to be done. This morning I have cleaned and mopped the floors and it took me about 5 minutes,,,ok maybe 7. So now I have to find things to occupy my time. Today I tried a new recipe. It is yummy and one I will make again. I originally found this recipe It is a cake but I wanted muffins so I made them in a muffin pan. Here's what I did...

Mixed 1/4 cup flour, 2/3 cup,white sugar, 1 tsp. cinnamon and 1/4 cup butter together. I mixed the dry ingredients first and with my hand crumbled it with the butter...

Then in another bowl mixed together:
2 cups flour
3/4 cup sugar
2 tsp. baking powder
1/2 cup butter
In another bowl mix...
3/4 cup milk
1 egg
2 tsp vanilla extract

and pour into the dry ingredients.

Mix together...

Then I divided the mix into 12 muffin cups ( after spraying them with cooking spray). They turned out a little bigger than I wanted so next time I will do 18. Then put the crumble mixture over the top

Bake at 350 for about 20 minutes until they spring back when touched. Let cool, remove from pan and enjoy!

I did!!

Wednesday, January 23, 2013

Easy Beef Stew

We love roast for Sunday dinner but I never knew what to do with the leftover meat until I found this recipe. I've been making this for awhile and its still a hit everytime.
I love it and who knew a can of tomato soup would be the perfect ingredient for a stew?!
I found this recipe on Bright-Eyed Delicious. Claire is from enumclaw and was in our stake. She has a lot of great recipes.

Easy Beef Stew {from Bright-Eyed Delicious}

1 pound stew meat cubed
2 stalks celery, coarsely chopped
2 medium carrots, cut into chunks 3 medium potatoes, cut into chunks
1 medium onion, coarsely chopped 1 can condensed tomato soup
2 cloves garlic, minced
a few sprinkles of Worcestershire

Preheat oven to 250 degrees Fahrenheit. Mix all ingredients together in a 9x13 baking dish. Cover tightly with foil. Bake for four hours or until meat and vegetables are tender and caramelized.

Serve over rice or egg noodles, or omit the potatoes and serve over mashed potatoes.

Friday, November 23, 2012

Grandpa's Chex Mix

Every holiday get together we count on Grandpa's chex wouldn't be Thanksgiving or Christmas without it. I can make it and I do when he isn't here to do it for us. but it is never the same. I think it's the love he puts into it.

Although this Thanksgiving is a little different- he forgot the makes a difference!

If you want the recipe look on the box of the Chex cereal, that's what he uses.

It's a process:

First you have to open all the boxes and measure it all out.

Then you have to season it all with the melted butter mix and stir, then put them in the microwave for a couple minutes. If you can't tell, he has 3 pans going...

Then more seasoning and stirring and microwaving.


you have a big bowl ready to dig into. (Plus a few gallon size bags in the pantry for when you run low!)

We love it!

Thanks Dad!

Wednesday, November 21, 2012

Thanksgiving Sides

These are two of our favorites...the first one needs to be started the day before serving

Cranberry Waldorf Salad

2 cups fresh cranberries
3 cups mini marshmallows
3/4 cup sugar or sugar substitute
2 cups diced tart apple
1/2 cup chopped walnuts
1/2 cup seedless grapes
whipped topping

Grind cranberries in a blender. Combine with marshmallows and sugar. cover and chill overnight. Next morning add apples, nuts, grapes and a dash of salt. Fold in 2-3 cups whipped topping. Cool and serve.

Cream Corn

2 oz. cream cheese - softened
2 TBSP milk
1 can creamed corn
10 oz. frozen corn- thawed
1/2 cup shreded cheddar cheese
1/3 cup green onion- chopped

Melt cream cheese and milk together in a saucepan.
Add corns- cook 4 minutes til heated through. spoon into serving dish- sprinkle with cheese and onions.

Thanksgiving Desserts!!

I tried two new desserts this year! I haven't tried them yet so I don't know about the taste but they were EASY!!! And they look YUMMY!!

I love that they are individual, and that they are little. After a big dinner no one needs a huge piece of pie, don't get me wrong I love pie...but these are little- almost mini pies...

The recipes I used can be found here and here

Impossible Pecan Pie Cupcakes...

And Impossible Pumpkin Pie Cupcakes...

In the Oven baking...

Out and cooling...

I am going to be making a couple of pies too, I think a Chocolate Cream and maybe a Coconut Cream...and a cheesecake.

I am excited to try my new little treats, I'll let you know how they taste and if I'll be making them again.

Not sure we will be making these again...not a fav.