Thursday, March 25, 2010

Creamy Strawberry Crepes

Creamy Strawberry Crepes
recipe image
Submitted By: meliss
Photo By: Kphoto
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Ready In: 1 Hour
Servings: 6

"These delicate crepes are rolled up with a fluffy cream cheese filling and sliced strawberries. Make these as a dessert treat during strawberry season, or for a fancy weekend brunch."
3 eggs
1/2 cup milk
1/2 cup water
3 tablespoons butter, melted
3/4 cup all-purpose flour
1/2 teaspoon salt
1 (8 ounce) package cream cheese,
1 1/4 cups sifted confectioners' sugar
1 tablespoon lemon juice
1 teaspoon lemon zest
1/2 teaspoon vanilla extract
1 cup heavy cream, whipped
4 cups sliced strawberries
1.Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
2.Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
3.Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
4.To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.

Can you believe that I was privileged to have yummy crepes twice this week. We served them to our YSA girls Tues night and then my V.T. invited her ladies plus the sister missionaries to her house for a brunch this morning. This is her recipe. I loved the cream cheese filling included in this recipe. She also had blueberries, nutella, whipped cream, granola, and vanilla yogurt for choices for fillings. My favorite was the fruit with the cream cheese spread. I also like to serve them with lemon juice and white sugar and roll them up.
ALL RIGHTS RESERVED © 2010 Allrecipes.comPrinted from 3/25/2010

Monday, March 22, 2010

Budget menus

I have asked one of the sisters in our ward to help another sister with some financial matters. She is working with her to eat more healthy and more frugally. She sent me this link that I thought looked interesting. I am putting it on the food blog as well as the regular blog so you can all find it if you want to explore it.

Friday, March 19, 2010


Beef mixture--
1 lb. ground beef
1/2 can chili beans or black beans
1 Packet Taco seasoning
1/4 green bell pepper, chopped
1/4 onion chopped
1/2 cup tomato sauce
1 can diced tomatoes with green chiles
1/2 cup rice
1/2 tsp. cumin
1/2 tsp. garlic
1/4 tsp. chili powder
1/4 tsp. onion powder
1/2 tsp. salt
Freshly ground black pepper (just eyeball it)
About 1/2 cup water
Enchilada sauce--
1/2 cup butter
1/2 cup flour
8 oz. can tomato sauce
2 tsp. chili powder
1/4 tsp. garlic
1 quart water & 6 chicken boullion cubes OR 1 quart (4 cups) chicken broth
Additional Ingredients:
2 or 3 cups grated cheddar cheese
corn or flour tortillas

Start with the rice because it takes the longest to cook. Drain the juice from the tomatoes into a measuring cup. Add enough water to the juice to get a cup of liquid (or if your rice needs more or less liquid, add to or take away some of the juice). Add liquid, rice, and all spices to pot or rice cooker and cook according to package directions.

Meanwhile, chop up the onion and bell pepper for the beef mixture. Start browning the beef and add the onions after a few minutes. Once the beef is cooked, drain the fat, then add the rest of the ingredients and heat through. Turn to low heat.

While the flavors are melding in the beef mixture and the rice is cooking, you can make the enchilada sauce. Melt the butter in a saucepan over medium-low heat. Add flour to the butter and stir until thoroughly integrated. Add tomato sauce and spices to butter/flour; mix well. Add water/broth and mix well, then let simmer on low heat.

Once the rice is done, you can start assembling the enchiladas. First spray a 9x13 baking dish with cooking spray and preheat oven to 350 degrees. Then start with a layer of beef in each tortilla, then cheese, rice, and a spoonful of enchilada sauce. It might be trial and error on the first one or two tortillas to get the portions right. You don't want it to be too full, because you need to be able to close the tortilla and place in the pan open-side-down. Once you have the pan full, pour remaining enchilada sauce over the enchiladas, then top with plenty of cheese.

Cover with foil and bake in the oven for 15 minutes. Remove foil and bake an additional 10-15 minutes or until cheese is melted and sauce is bubbling. Makes one 9x13 pan full of enchiladas. Add a dollop of sour cream to your serving if desired.
This is a good recipe to make with leftover taco stuff. If you make the rice/meat for tacos and have leftovers, this is really easy to make the next day, and the work is cut down by more than half!

Homemade Salsa

As per request, I am putting this salsa recipe on the blog. You can't beat homemade salsa flavor-wise, and it is FAR cheaper than buying ready-made salsa. However, this salsa doesn't keep nearly as long as salsa from the store, so you'll want to make sure you can eat it all up within a week if you're going to make it. I've never tried freezing it--I'm not sure it would be as good once thawed though. Anyway, here ya go!
1 can diced tomatoes
1 jalepeno, seeded and diced (if you like it spicy, put a few seeds in the salsa)
1 green onion stalk or 1/2 an onion finely diced
1/8 tsp. garlic
A dash or two of chile powder
1/2 tsp. season salt
1/2 tbs. fresh cilantro, chopped (optional)
I don't often have cilantro when I decide to make salsa, but it's fine without it.

Put tomatoes in a blender and hit the pulse button 2 or 3 times, just enough to make the tomato pieces smaller, but not pureed smooth (unless you don't like any chunks). Pour tomatoes into whatever container you plan on storing or serving it in. Chop up the onion and jalepeno and add to the tomatoes. Add the spices and give it a good stir. Serve with your favorite tortilla chips and maybe mix up some good guacamole to go along with it!
(If you like chilled salsa, you might want to make this the night before and let it chill in the fridge overnight).

Tuesday, March 2, 2010

"Oh My Thighs"

My sister-in-law has this recipe on her blog. I made it again last night and thought I should share this sinfully delicious dessert with you via blog :)

1 pkg. brownie mix (I prefer Ghirardelli's triple chocolate brownie mix)
1/2 pkg. semi-sweet chocolate chips
1/2 cup peanut butter
2 1/2 cups Rice crispy cereal

Bake brownies according to package directions and BE SURE to NOT OVERCOOK them. Let them cool off a bit. In the meantime, melt chocolate chips (slowly, over very low heat), and add peanut butter to the melted chips. Once the peanut butter is thoroughly mixed into the chocolate, add the cereal and stir until it's well coated. Dump mixture over brownies and spread it out evenly over the brownies. Let cool on the counter, then cover with plastic wrap and place in the fridge to cool. Enjoy, but try not to eat the whole pan yourself!
(My sister-in-law does a layer of melted marshmellows between the brownies and rice crispy mixture, but I like it better without the marshmellows. If you want to do the marshmellows this is what you do: after the brownies are baked, take them out of the oven and dump about 2 cups of marshmellows on brownies and spread out evenly. Put back in the oven until marshmellows start to brown. Let cool and follow the rest of the directions above).

Macaroni and Cheese Deluxe

1 1/2 cups elbow macaroni, uncooked
1 c. cream-style cottage cheese
1 c. sour cream
2/3 c. cream cheese
1 egg, beaten
5 slices bacon
3/4 t. salt
1/2 t. pepper
1/2 t. garlic powder
8 oz. package shredded cheddar cheese
Optional: 1/2 t. crushed red pepper flakes, a couple shakes of Tony Charere's creole seasoning, paprika to taste.

Directions: Cook macaroni al dente, according to package directions; drain and set aside. While macaroni is cooking, cook bacon in a skillet until it is well-done (so that it will crumble easily); set aside to cool. Combine cottage cheese, cream cheese, sour cream, egg, and seasonings (minus the paprika). Crumble bacon and add to the cheese mixture. Combine the cooked macaroni and cheese mixture and stir until pasta is well coated. Transfer to a greased 13" x 9" baking pan. Bake, uncovered, at 350 degrees for 25 to 30 minutes, or until heated through. Sprinkle with paprika if desired. Makes 6 to 8 servings.

This is an excellent main or side dish. Jason LOVED it, and I'm pretty addicted as well. Ky couldn't get it into his mouth fast enough! Naomi was skeptical at first, but once she tried it, she ate all that I gave her :)

Chicken Tortilla Soup

2 cans diced tomatoes with green chiles
2 cans chicken broth
1 can refried beans
1 can black beans, drained
2/3 c. canned/frozen corn
2 1/2 c. shredded chicken (I just use canned chicken if I'm in a hurry!)
1/2 tsp. garlic powder
1/4 tsp. cumin
1/4 tsp. onion powder
1/4 tsp. salt
freshly ground black pepper to taste
2 small limes, juiced
handful chopped cilantro (amount is matter of personal preference)

Combine broth, tomatoes, corn, and spices. Slowly work in the refried beans. Bring to a boil, then reduce to low heat; add chicken and simmer for 10-15 minutes or until chicken is heated through.  Add lime juice and cilantro to soup, stir into soup, then remove from heat and serve.  Optional toppings for individual servings: cheddar cheese, sour cream, tortilla chips, salsa, green onions, diced fresh jalepenos, etc.

This was really good, and REALLY easy. I think I might add some diced, fresh jalepenos next time for some more heat. It's not really spicy at all, but it still is very flavorful.