Valentines Crepes

Crepes

4 eggs
1 1/3 c milk
2 Tbls melted butter
1 c flour
1/2 tea salt

In med bowl, beat eggs slightly. Add remaining ingredients and beat until smooth. Heat a 7-8 in skillet over med-high heat. A few drops of water sprinkled on the pan sizzle and bounce when heat is just right. Spray pan lightly with Pam. Pour 1/4 c batter into pan, tilting pan to spread evenly. When crepe is light brown and set, turn to brown other side. Fill with desired filling. Roll like a taco without tucking ends.

Cheese Filling

8 oz cream cheese, softened
8 oz Ricotta cheese
1/2 c sugar

Cream all ingredients together and keep cool.

Vanilla Filling

1 small package instant vanilla pudding
2 c half and half
1/2 tea almond extract

Prepare pudding according to box, substituting the half and half for the milk. Fold in the almond extract. Keep cool.

Raspberry Sauce

1 Tbls cornstarch
10 oz frozen raspberries

In a saucepan over med heat cook raspberries to near boil. Add cornstarch and boil 1 min. Sweeten sauce with sugar to taste. Let cool slightly.

Caramel Sauce

2 Tbls butter
2 Tbls brown sugar
2 Tbls heavy cream

In med saucepan combine all ingredients and bring to a boil for 1-2 minutes. Let cool slightly.

Cheese

Broccoli Cheese Soup

3-4 cups of frozen broccoli cuts
2 cans cream of potato soup
2 cans cream of celery soup
small container of half and half
1/2 c. finely chopped onions
1-2 c. grated cheddar cheese
1 beef bouillon cube

In a large soup pot, boil broccoli, butter, and bouillon with just enough water to cover broccoli(usually about 3 cups). Add everything else and simmer for 15-20 mins. Thicken with corn starch and half and half.

Cheese Fondue

2 Tbls butter
2 Tbls flour
1/4 tea salt
1/8 tea pepper
2 c milk
2 c shredded cheddar cheese
1 tea Worcestershire sauce
dash of hot pepper sauce

In med saucepan over low heat, melt butter. Stir in flour, salt and pepper. Cook 1 min stirring constantly, until smooth and bubbly. Gradually stir in milk. Cook over med heat, stirring constantly until bubbly and slightly thickened. About 7 min. Remove from heat, add cheese, Worcestershire sauce and hot pepper sauce, stir until cheese is melted. Prepare fondue pot by rubbing a peeled and cut garlic clove around this inside of the pot. Pour cheese sauce into pot and keep warm on low heat or flame to prevent burning.

Cookies

Oatmeal Cranberry White Chocolate Chip

2 c sugar
2 c brown sugar
2 c shortening
4 eggs
4 tsp vanilla
4 Tbls milk
2 tsp baking powder
2 tsp baking soda
2 tsp salt
4 c flour
4 c oatmeal (quick oats are best)
10 oz dried cranberries
10 oz white chocolate chips

Using a very large bowl, cream sugars and shortening. Add eggs one at a time and mix well. Add vanilla and milk, mix well. Add baking powder, salt, baking soda, oatmeal and flour. Mix well. Stir in cranberries and chocolate chips. Bake @ 350' for 10-12 minutes.

Christmas Dinner

Pork Chops

use bone in pork chops
sprinkle both sides with Rudy's Rub (order from rudysbbq.com)

Cook on grill at 325' for about 6-7 minutes per side, turning only once.

Wilted Spinach Salad

1 lb raw spinach, washed well and dried, broken up and large stems removed
1 med onion thinly sliced and separated into rings
8 slices bacon
1/3 c cider vinegar
1 Tbls dry prepared mustard
1/2 tsp garlic salt
1/2 tsp sugar
1/8 tsp pepper

To spinach add onion. Cover and chill in refrigerator.
For dressing:
Snip 8 slices bacon with scissors into bits and saute until crisp. Add remaining ingredients and heat the dressing until it is bubbling. Just before serving, pour hot dressing over salad tossing gently to wilt greens.

Winter Fruit Salad

1/2 c sugar
2 c water
1 vanilla bean

In a saucepan, combine water, sugar and vanilla bean. Bring to a boil, stirring until sugar dissolves. Remove vanilla bean and set aside to cool.

1 can mandarin oranges, drained
1 can citrus blend grapefruits, drained
1 can pineapple tidbits, drained
seeds from 1 pomegranate

Combine all the fruit and pour the syrup over the fruit, stirring gently.

Apples

Chicken Sandwiches With Brie and Apples

1/3 c balsamic vinegar
2 tea Dijon mustard
2 tea honey
8 slices french bread, about 1/2 inch thick, toasted
6 oz Brie cheese, sliced
4 cooked chicken breast halves, sliced into thin strips
1 Granny Smith apple

In a small saucepan, wisk together vinegar, mustard and honey. Set pan over med-high heat and bring to a simmer. Simmer until liquid reduces to 1/4 c, about 3 minutes.
Spread mixture on toasted bread slices, top with Brie and then chicken. Slice apples into thin slices and arrange over chicken. Top with second slice of bread.

Caramel Apple Bars

• 2 cups flour
• 2 cups quick cooking rolled oats
• 1-1/2 cups brown sugar
• 1 tsp. baking soda
• 1-1/4 cups butter, melted
• 1-1/2 cups caramel ice cream topping
• 1/2 cup flour
• 2-1/2 cups coarsely chopped peeled Granny Smith apples
• 1/2 cup chopped dried cranberries
• 1 cup chopped pecans

Preparation:

Preheat oven to 350 degrees. Grease a 15x10" jelly roll pan and set aside. In a large bowl, combine 2 cups flour, oats, brown sugar, baking soda, and melted butter. Stir with wooden spoon and mix until crumbly. Press half of this mixture in prepared pan and set aside. Reserve remaining crumbly mixture.

In small saucepan, combine ice cream topping and 1/2 cup flour. Mix well with wire whisk. Bring to a boil over medium heat, stirring constantly. Boil for 3-4 minutes until thickened.

Sprinkle apples, cranberries, and pecans over crust in pan. Pour caramel mixture over apples and sprinkle with reserved crumbly mixture. Bake at 350 degrees for 25-35 minutes until golden brown. Cool and cut into bars. 48 bars

Apple Topping for Ice Cream

6-8 tart apples, peeled, cored and thinly sliced
3/4 c -1 c sugar
2 Tbls flour
1/2 - 1 tsp cinnamon
dash ground nutmeg
1/3 c water

In a saucepan, combine all and let simmer until tender.