I've been making this recipe since I was 15 and have always loved it! Very easy!
1 1/2 c flour
1 T sugar
1/2 tsp baking pwdr
1/2/ tsp salt
2 c milk
2 eggs
1 tsp vanilla
2 T butter (melted)
Combine flour, sugar, bkg pwdr, and salt. Stir in the rest of ingredients and beat.
Heat skillet and spray. Pour a small amount of batter and then tilt pan to help spread it around. Flip over when top side thickens.
After removing the crepes from the skillet I fold them in quarters and serve them that way. I love them with a little butter, homemade strawberry jam, and a dusting of powdered sugar for breakfast. Also works as a dessert with ice cream and hot fudge!
Sunday, March 29, 2009
Saturday, March 7, 2009
Blueberry Crumb Muffins
These have got to be some of the yummiest muffins I've had in a long time. Since blueberries have been on sale lately, I've made them 3 times in the past 2 weeks... and so far, no one has complained. I always have intentions of freezing a few for a rainy day as well, but they never seem to last. I got the recipe from my new favorite recipe blog (aside from our own, of course) called My Kitchen Cafe (http://mykitchencafe.blogspot.com). You have seriously got to check it out! In the mean time, whip up a batch of these muffins and you're sure to please everyone.
Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup milk
2 ½ cups fresh or frozen blueberries (I only use about 1 1/2 cups).
Crumb topping:
6 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
Pinch of salt
3/4 cups all-purpose flour
Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
Muffins:
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
½ cup milk
2 ½ cups fresh or frozen blueberries (I only use about 1 1/2 cups).
Crumb topping:
6 tablespoons unsalted butter
¼ cup granulated sugar
¼ cup packed dark brown sugar
¾ teaspoon ground cinnamon
Pinch of salt
3/4 cups all-purpose flour
Preheat the oven to 375 degrees. Spray 12-cup muffin tin with flavorless oil spray or line with paper liners (I actually got about 15 muffins out of the recipe). In a mixing bowl, mix together the flour, baking powder, and salt and whisk well. In the bowl of an electric mixer fitted with the paddle attachment and set on medium-high speed, beat the butter and granulated sugar for 4 to 5 minutes, or until light and fluffy. Add the eggs one at a time, beating after each addition until the egg is incorporated before adding the next one, and then beat in the vanilla.
Add the milk, alternating it with the dry ingredients, in 2 or 3 additions. Do not overmix. Fold in the berries using a spatula. To make the crumb topping, combine the butter, sugars, cinnamon, salt and flour and mix with a fork or pastry blender until crumbly.
Spoon the batter into the prepared muffin tin. Top each with a generous tablespoon of the crumb topping. Bake for about 30 minutes or until golden brown and a toothpick inserted in the center of one comes out clean. Let the muffins cool slightly in the muffin tin set on wire racks before removing.
Saturday, February 21, 2009
Kraft Fettuccine Alfredo with Chicken
This is a Kraft recipe that is so easy, but still really yummy! I personally prefer to boil and shred the chicken instead of frying it... or if I'm in a real hurry, I'll just put some chicken nuggets in the oven, cut them into strips, and place on top of the pasta.
1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. garlic powder (I like to double this)
1/4 tsp. pepper
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel cheese, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
1/2 lb. fettuccine, uncooked
1 lb. boneless skinless chicken breasts, cut into strips
1-1/4 cups fat-free reduced-sodium chicken broth
4 tsp. flour
4 oz. (1/2 of 8-oz.) PHILADELPHIA Neufchatel Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. garlic powder (I like to double this)
1/4 tsp. pepper
COOK pasta as directed on package.
MEANWHILE, heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add chicken; cook 5 to 7 min. or until chicken is done, stirring occasionally. Remove from skillet. Mix broth and flour in same skillet. Stir in Neufchatel cheese, 2 Tbsp. Parmesan, garlic powder and pepper; cook 2 min. or until mixture boils and thickens, stirring constantly with whisk. Stir in chicken.
DRAIN pasta; place in large bowl. Add chicken mixture; toss to coat. Sprinkle with remaining Parmesan.
Friday, January 30, 2009
Chocolate Fillers
This if for you Kim!
3/4 c butter or margarine
1 c packed brown sugar
1/2 t salt
1 1/2 c flour
1 c quick cooking oats
14 oz can sweetened condensed milk
1 c chocolate chips
Cream butter with brown sugar and salt. Blend in flour and oats until particles are fine. Press abt 2/3 of mixture into bottom of 13x9inch pan (recipe says to grease the pan but I didn't and was fine- I think there's enough butter in the mixture to grease it up). Heat condensed milk in saucepan. Stir in chips until melted. Spread over mixture in pan. Sprinkle with remaining crumbs; press down lightly. Bake at 350 for 30-35 minutes or until light golden brown.
3/4 c butter or margarine
1 c packed brown sugar
1/2 t salt
1 1/2 c flour
1 c quick cooking oats
14 oz can sweetened condensed milk
1 c chocolate chips
Cream butter with brown sugar and salt. Blend in flour and oats until particles are fine. Press abt 2/3 of mixture into bottom of 13x9inch pan (recipe says to grease the pan but I didn't and was fine- I think there's enough butter in the mixture to grease it up). Heat condensed milk in saucepan. Stir in chips until melted. Spread over mixture in pan. Sprinkle with remaining crumbs; press down lightly. Bake at 350 for 30-35 minutes or until light golden brown.
Thursday, November 20, 2008
Cranberry Chutney
Cranberry Chutney
1 1/2 package Cranberries (clean, sort, and strain)
2 c sugar
2 Granny Smith apples (peeled, cored, and chopped)
1 c frozen orange juice concentrate
1/4 c raisins
1 t cinnamon
1 t allspice
1 t ginger
1 1/2 t orange zest. Combine all but orange zest in saucepan. Cook until cranberries pop (around 15 minutes). Stir in zest. Cook for one more minute. Can be served warm or cold.
1 1/2 package Cranberries (clean, sort, and strain)
2 c sugar
2 Granny Smith apples (peeled, cored, and chopped)
1 c frozen orange juice concentrate
1/4 c raisins
1 t cinnamon
1 t allspice
1 t ginger
1 1/2 t orange zest. Combine all but orange zest in saucepan. Cook until cranberries pop (around 15 minutes). Stir in zest. Cook for one more minute. Can be served warm or cold.
Family
Hey, everyone! Just thought I'd let you know I made this into a family recipe blog and removed all the other authors- I don't think they ever really checked it or added recipes anyway~ :(
Please remember to post your holiday recipes!!! Julie, I need your cranberry chutney recipe- I seem to loose it every single year. Love you all!
Please remember to post your holiday recipes!!! Julie, I need your cranberry chutney recipe- I seem to loose it every single year. Love you all!
Saturday, November 8, 2008
Candied Sweet Potatoes
4 large sweet potatoes, peeled and cubed
Steam potatoes until about half way cooked. Transfer to an 8x8 dish.
1/2 stick butter cut up into little pieces
1 cup brown sugar
Sprinkle over sweet potatoes
Cook at 350 for about 25 minutes or until sweet potatoes are done.
Sprinkle little marshmallows on top and cook for an additional 5-10 minutes or until they melt.
Serve on Thanksgiving.
Pineapple Casserole
- 1 cup sugar
- 6 tablespoons all-purpose flour
- 2 cups grated sharp cheddar
- 2 (20-ounce) cans pineapple chunks, drained, and 6 tablespoons pineapple juice reserved
- 1 cup cracker crumbs (recommended: Ritz)
- 8 tablespoons (1 stick) butter, melted, plus extra for greasing pan
Directions
Preheat the oven to 350 degrees F.
Grease a medium-size casserole dish with butter.
In a large bowl, stir together the sugar and flour. Gradually stir in the cheese. Add the drained pineapple chunks, and stir until ingredients are well combined. Pour the mixture into the prepared casserole dish.
In another medium bowl, combine the cracker crumbs, melted butter, and reserved pineapple juice, stirring with a rubber spatula until evenly blended. Spread crumb mixture on top of pineapple mixture. Bake for 25 to 30 minutes, or until golden brown.
Serve this with a Christmas Ham, salad and a roll. Makes a great Christmas Day Meal!
Friday, November 7, 2008
Caramel Apple Dip
The perfect fall treat! I make this every year and could eat it by the spoonful. The special ingredient is the small amount of cinnamon!
1/2 cup (1 stick) butter
1 1/2 cups packed brown sugar
3/4 cup light corn syrup
1 can (14 oz) sweetened condensed milk
Heat the above ingredients over medium heat. Stir. Be patient and don't turn up your heat- you don't want it to burn on the bottom!
When above mixture is smooth and brown sugar has dissolved completely, remove from heat. Stir in the following in the slightly cooled caramel mixture:
1 tsp vanilla
1/4 tsp cinnamon
pinch of salt
Pour into serving bowl. Serve with apple wedges.
1/2 cup (1 stick) butter
1 1/2 cups packed brown sugar
3/4 cup light corn syrup
1 can (14 oz) sweetened condensed milk
Heat the above ingredients over medium heat. Stir. Be patient and don't turn up your heat- you don't want it to burn on the bottom!
When above mixture is smooth and brown sugar has dissolved completely, remove from heat. Stir in the following in the slightly cooled caramel mixture:
1 tsp vanilla
1/4 tsp cinnamon
pinch of salt
Pour into serving bowl. Serve with apple wedges.
Holiday Recipes!
The best season for cooking and baking is here!!! I know there haven't been many posts the past few months but perhaps we could all add at least one holiday recipe. This way we will have some fresh ideas to try for our Thanksgiving dinners or Christmas breakfasts!
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