Read through before you begin.  Crepes should be warm and filling cold when served.  Blueberry topping tastes good if you heat it in a non-stick pan till just warm.  Recipe makes between 6 and 12 crepes, depending on how much you fill them and how big you make the crepes. 

 

Needed:

Crepe pan or non-stick skillet

Small non-stick pan

Spatula

Spoon

Heat-proof plate

Paper towels

 

Crepes

 

1 cup Bisquick

2 Eggs

3/4 Cup Milk

 

Open can of blueberry filling and put in non-stick pan on simmer or lowest setting on stove.  Stir often.

 

Just before cooking beat all ingredients with a hand mixer or whip until smooth.  (Batter will get heavy if you mix this early).

 

Lightly grease crepe pan.  Heat until hot (but not smoking).

 

For each crepe pour 2 Tablespoons batter into skillet; rotate skillet until batter covers bottom.  Cook until golden brown (You'll know you have the heat right when edges will curl a little and it is set on the top side for turning - the bottom doesn't cook evenly - it cooks browns on the swirls from rotating the pan). 

 

Gently loosen edges with a metal spatula/pancake turner; Ease spatula under crepe and flip. Cook other side until golden brown.  Stack crepes by placing a paper towel between each one.  Keep crepes covered to prevent them from drying out and to keep warm, but do not cover air tight or they'll sweat. 

 

Filling:

 

Lemon-Blueberry Crepes

 

1 pkg (3 ounces) cream cheese, softened

1 1/2 cups half-and-half

1 Tablespoon lemon juice

1 Package (3 1/4 ounces) lemon instant pudding and pie filling mix

Crepes

1 can/cup Blueberry pie filling

 

Beat cheese, half and half, lemon juice and pudding mix on low speed until well blended, about 2 minutes.  Refrigerate for 30 minutes

 

To prepare crepes spoon about 2 Tablespoons of filling onto each crepe; roll up with seam side down.  Top with blueberry pie filling.

 

 

 

 

Ham Salad

Good on crackers for an appetizer or in celery or for a sandwich on a hot summer day.
Grind equal parts
Prepared picnic ham
Cheddar cheese
Dill pickles
Cut all into strips that can be run thru your food grinder.
Run thru the grinder alternating each until all foods are ground,
Mix with mayonnaise to suit your tastes, chill for about an hour
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My Fav Summer Salad

Watermelon cut into bite sized pieces

Different Melons cut into bite sized pieces Green Grapes, stemmed washed and dried.

Whole Strawberries Kiwi peeled and sliced

1 jar marshmallow Cream 1 pkg Cream Cheese
Put all fruits in a bowl. Chill.
Mix marshmallow cream and cream cheese together and chill.
Serve the dressing on the side because if it's added to the salad it will eventually turn to water.
This is my picnic salad. It travels well in a plastic sealable dish or a baggie and is great for kids to dip into. Take small ziplocks and dump some fruit with some dressing added and hand them out for a snack. and make extra, people love the tart/sweet taste of the dressing. Ever tried freezing grapes on a cookie sheet then rolling them in sugar for a treat for kids?
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Quick and Easy Chili and Beans

I am no good at cooking beans from scratch but I don't think that canned beans are cooked long enough.

This is my response to that.
Steak or Hamburger
1 Tsp oil
4 cans Chili and Beans
1 can chopped Green Chilies
1 jar Medium Salsa
3 cloves Garlic
1 Onion, chopped
Tomatoes, quartered
Cheese, grated
Cut steak into bite sized pieces and cook in oil until just tender.
Chop garlic and onions.
Mix all ingredients in your slow cooker and let simmer until hot.
I serve this with grated cheese and diced tomatoes on top and fresh hot cornbread.

Any cornbread recipe is good, the secret to good cornbread is in the mixing.
Mix all dried ingredients then mix in oil with your pastry whip.
Beat egg and milk together and using a spoon gently mix into the dry ingredients.
Batter will be grainy but not lumpy, don't over stir.
I add 1/3 c sugar instead of the 1/4 c my recipe calls for because I like sweet cornbread.
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Crispy Potatoes

Prepare:

4 medium potatoes by peeling, halve lengthwise and fan.

Process:

1/2 c white bread crumbs

1/4 c parmesan cheese

1 T olive oil or melted butter

1 t sweet paprika

(*see below)

Preheat oven to 450 degrees

Arrange chopsticks on each side of 1 of the prepared potato halves and slice thinly across the potato halves one at a time:

 

**Fan potato and dip into the processed mixture:

Drizzel potatoes with 2-3 T olive oil or melted butter.

 

*I used Italian Bread Crumbs

*I added 1 T of garlic powder to the processed mixture.

*After the potatoes where dipped I ground some peppercorns over the tops.

**I found the potatoes were less likely to break apart if I fanned them in sections

(dip one fanned end, then fan another part and dip, then the other end)


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