Monday, January 31, 2011

Yogurt Filled Crepes, Topped With Preserves

I LOVE my crepe maker...but you can make crepes in your pan right at home (I have for years). I've been loving crepes since I discovered them at IHOP when I was about 11...never being able to pass up the Swedish or German pancakes (crepes). And who doesn't love the cheese blintzes? I think I really under-use the "crepe" idea. Really, it can be used for SO MANY meals and in SO MANY ways. The ideas really are endless. Below, is what we had tonight!

ingredients & instructions:
Your favorite crepe recipe. I used this one tonight (pg. 12 "Sweet Crepes")
Vanilla Yogurt (I used fat free)
Fruit Preserves/Jam (I used red raspberry tonight)

1. Make the crepes, spoon yogurt in the crepes, fold up. Spread the preserves over the top.

other crepe ideas:
*Mexican crepes (with taco meat or fajitas).
*There's the breakfast crepe ideas (eggs, ham, bacon or sausage, cheese, potatoes, spinach, any of these).
*Lunch crepes with Peanut Butter & Jelly.
*Beef stroganoff in crepes instead of over noodles.
*Fruit (cut up) crepes with whipped cream to top.
*Dessert crepes with Nutella spread and bananas.
*Apple Filling--sliced (pealed/cored/etc.) apples, tossed with butter, cinnamon and brown sugar--warmed over a stove.

*Buttered crepes with a squeeze of lemon and powdered sugar.

Thursday, January 27, 2011

Cheese Fondue (non-alcoholic)

My friends made this last night for our sewing group night at my home. It was SO yummy. What a treat! I'm thinking I'll be making this for my family...maybe for Valentine's Day or for a Family Home Evening. Super good! Thanks Summer & Shauna!
1 lb. swiss cheese*
2 garlic cloves
3 Tbsp. flour
2 Tbsp. butter
1 1/2 cups milk
1 1/2 tsp. lemon juice
a few dashes of nutmeg
salt & pepper to taste

*you can mix swiss & gruyere if you like a strong taste, or you can try it wish cheddar

1. Peel garlic and mince into a large sauce pan. Rub the sauce pan with the minced garlic for flavor.

2. Grate cheese and mix with 1 Tbsp. of flour.

3. Melt the butter in the sauce pan over med-low heat. Add the rest of the flour. Stir well until smooth roue is formed. Add 1/2 cup of milk and continue to stir until smooth. Add the remaining milk, stirring constantly until the mixture thickens to about the consistency of light cream.

4. Add a handful of the grated cheese. Continue to stir, letting the cheese melt. Add another handful of cheese and stir until it melts. Continue this until all the cheese is added and melted.

5. Once the cheese is smooth stir in the nutmeg, salt and pepper

6. Add the lemon juice, stirring more until the mixture is smooth.

7. Warm your fondue pot and add in the cheese. Serve immediately with your favorite dippers.

*We had this served with French baguettes cut up and Granny Smith apples sliced. It was delicious. When eating at fondue restaurants, they also serve their cheese course with cauliflower and carrots.

Monday, January 10, 2011

Cornbread or Cornbread Muffins

I've made this in the Dutch Oven while camping, and it was moist and delicious. I have tried several different cornbread muffins, and this one is perfect...sweet, but not too sweet. Moist, but not too moist... I can't say enough good about this. SO, if you're cooking up some chili and need a good recipe, LOOK NO FURTHER! Thank you Shauna!!

1½ cup all-purpose flour
2/3 cup sugar
½ cup cornmeal
1 Tbsp. baking powder
½ tsp. salt
1 ¼ cup milk
2 eggs
1/3 cup oil
3 Tbsp. butter (or applesauce)

1. In a large mixing bowl, combine flour, sugar, cornmeal, baking powder and salt.

2. In a small bowl, combine milk, eggs, oil and butter (or applesauce). Mix Well.

3. Add wet mixture to flour mixture; stir just until blended.

4. Heat oven to 350. Prepare batter as above, grease an 8-inch square baking pan. Pour batter into prepared pan and bake at 350 for 35 minutes.

for cornbread muffins:
Grease or paper-line 18-20 muffin cups. Pour ½ cup batter into muffin cups, filling 2/3 full. Bake 15-20 minutes.