Raspberry Cream Crepes

These are always such a treat for my family! I literally have to triple the batch for there to be enough to satisfy everyone! So, so yummy!

Crepes:

3 large eggs

1 1/2 c milk

1 c + 2 T flour

1 T sugar

1/4 t salt

2 T melted butter

Put all the ingredients in a blender in the order listed and blend them until the batter is smooth. Scrape the sides and briefly blend again. Set covered blender in the refrigerator for at least 30 minutes or as long as overnight (this makes the crepes more durable and easier to flip... however I have skipped this step before and they turn out fine).

Cream Sauce: (this is just basically thinned down cream cheese frosting)

4 oz cream cheese (fat free or reduced fat work great, too)

2 T butter

1 t vanilla

2 c powdered sugar

Milk as needed for thinning

Beat cream cheese and butter until fluffy. Add vanilla and powdered sugar. Beat well. Add milk slowly and beat until it is the consistency you want.

Spread raspberry jam on crepe then roll up and drizzle with cream sauce.

Oatmeal Pancakes

I found this recipe on My Kitchen Cafe. The recipe is actually for a pancake mix, but I just figured out what the amounts would be for a normal batch for my family (which is a pretty big batch...you might have to adjust it if you decide to try it). I am always looking for a little variety in pancakes since Jared requests them at LEAST twice a week! These turned out really good!

1 3/4 c oatmeal

2 1/2 c whole wheat flour

1 1/2 T sugar

1 1/2 T baking powder

1/2 t salt

1/2 T baking soda

1/2 c oil

4 eggs

4 c buttermilk (half yogurt and half milk works great or I have just used 1 T vinegar per 1 c milk substitution. Also, you might want to decrease the liquid a little if you like a thicker batter.)

Mix dry ingredients, then add the wet. You can also make this the night before and by morning the oats are nice and soft.

Buttermilk Biscuits

We tried another biscuit recipe and found that we like it better than the one I originally posted.

2 c flour (1 1/3 c whole wheat and 2/3 c white)

1 T baking powder

3/4 t salt

1/2 t baking soda

5 T shortening

1 c buttermilk (I use fat free plain yogurt and it turns out awesome!)

Combine dry ingredients. Cut the shortening into the flour mixture until coarse crumbs form. Add the buttermilk (or yogurt), tossing with a fork until a dough forms. Turn dough out onto a lightly floured surface. Knead lightly a few times just until smooth. Pat dough to a 3/4" thickness. Cut out biscuits. Bake 425 degrees for 12 minutes or until golden.

Tomato 'n Cheese Pasta

I got this off of my friend Amber's recipe blog. I'm making it right now and it smells so yummy! I'm sure it will taste just as good.

2 cups uncooked small tube pasta
1/4 cup onion, chopped
1 garlic clove, minced
1 Tbsp olive oil
2 cans Italian Diced Tomatoes
1 t. dried basil
1 t. dried oregano
1/2 t. sugar
1/2 t. black pepper
1/2 cup shredded mozzarella
1/4 cup shredded parmesan


Directions


Cook pasta according to package directions. Meanwhile, saute onion and garlic in oil until tender. Stir in the tomatoes, basil, oregano, sugar and pepper. Bring to a boil. Reduce heat; simmer, uncovered for 15 mins. Drain pasta; stir into sauce pan. Transfer to a greased 1 qt. baking dish. Top with cheeses. Bake, uncovered, at 375 degrees for 10-15 mins or until cheese is melted.

Cantonese Meatballs

I got this recipe out of a book that Kamie Farnsworth sent me for freezer meals. It turned out really good. We ate it over rice. Yummy, yummy. :)

1 (20 oz) can pineapple chunks
1/2 cup packed brown sugar
1/2 cup teriyaki sauce
2 tablespoons red wine vinegar
1/4 cup ketchup
1/4 cup cornstarch
Frozen or homemade meatballs (I just buy the frozen ones at walmart)

Drain pineapple reserving juice. Combine reserved pineapple juice, brown sugar, teriyaki sauce, vinegar, ketchup and cornstarch. Cook and stir until thick and bubbly. Add meatballs and simmer 10 minutes. Remove from heat and add pineapple. Serve with rice.