Basic Crepes

2 eggs
2 Tbs canola oil
3 Tbs sugar (omit if making savory crepes)
1 C flour
1 1/3 C milk
Combine all ingredients in a blender and blend on low speed until combined, or whisk by hand until there are no lumps.
Heat a non-stick skillet to medium-high heat.  Hold pan with one hand while you pour the batter with the other hand.  Twirl the pan in a circular motion pouring just enough batter to coat the bottom of the pan.   Place on cooking surface and cook until edges are set and you can easily run a rubber spatula around the edge of the pan, 30 seconds.   Flip crepe and cook an additional 15-20 seconds.  Remove crepe from pan and either keep warm in the oven or cool to room temperature.  (recipe from Our Best Bites)        -Tricia

Refried Beans

2 cans refried beans
2 T. hot sauce
2/3 c. sour cream

Stir together on stove until heated through. Then place in casserole pan, sprinkling top with 1 c. grated monetary jack cheese.  Put in 350 oven until cheese is bubbly.  Serve with tortilla chips.
  - Tricia

CHICKEN FAJITAS

1 red pepper, sliced length wise
1 yellow or orange pepper, sliced length wise
1 green pepper. sliced length wise
1 white or yellow onion, cut in long slices
4 garlic cloves, minced
1 lime, juiced
2+ lbs. boneless chicken, uncooked
2 T. taco seasoning
2 cans Rotel

In crockpot layer:
1/2 of the sliced peppers
1/2 sliced onion
chicken (covered on both sides with the taco seasoning)
garlic
1/2 lime juice
1 can Rotel
the rest of the peppers
rest of the onion
rest of the lime juice
1 can Rotel

Turn crockpot on  high for 4 - 6 hrs.  When done shred the chicken and place back in crockpot. Serve on flour tortilla shells with grated cheese, sour cream, and guacamole.  Tricia

Crack

1 cup unsalted butter (no margarine)
1 cup brown sugar, packed tightly
2 cups semi-sweet chocolate chips
40 saltine crackers

Preheat oven to 350ºF. Line a 15x10-inch jelly roll pan or a 12x17-inch cookie sheet with foil and spray with non-stick spray. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour this mixture over the crackers and spread to coat evenly. Bake for 8-10 minutes, or until the toffee becomes bubbly. After removing the pan from the oven, let it sit for 3-5 minutes. Sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. Let cool and, if desired for expediting purposes, refrigerate until hardened. Break into pieces the size of your choice.    - Tricia

ALMOND LEMON POPPY SEED BUNDT CAKES

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Ingredients

1 box white cake mix

1 box (4 oz.) lemon instant pudding mix

2/3 C. oil

1 C. plain Greek yogurt

4 eggs

Zest of two large lemons

½ C. freshly squeezed lemon juice

2 Tbl. Poppy seeds

Directions

Preheat oven to 350 and grease bundt pan or mini bundt pans.  In bowl combine the following until smooth: pudding mix, oil, yogurt, eggs, lemon zest and lemon juice.  Add cake mix and poppy seeds, stirring until well combined.  Fill pans ¾ full and bake 17 – 25 for the mini bundts or 45 – 55 for a large.  Cool, then turn out onto serving plate.

Frost with homemade cream cheese icing (I use almond extract, instead of vanilla in my icing.)

Top cakes with sliced almonds and fresh raspberries.     - Tricia

 

Watergate Salad

Combine:

1 can (20 oz.) crushed pineapple in juice

1 pkg. (3.4 oz.0 Jell-o pistachio instant pudding

1 c. mini marshmallows

1/2 c. chopped pecans 

Stir in:

1 1/2 c. thawed Cool Whip

Refrigerate:

1 hr                     

Orange Apricot Chicken

This is one that we liked from the freezer meal exchange I did.

3 Pound Chicken Breast, boneless

3/4 Cup Italian Dressing 
1 Cup  Bread Crumbs, dry 
12 Ounce Orange Juice
3/4 Cup Apricot Jam 

Cut breasts in half with scissors to make "tenders."

Marinade chicken in dressing overnight. Next day; dip in bread crumbs and place in foil pan. Mix juice and jam in a blender and place into quart size freezer bag and label 

To serve: Bake at 350 for 20-25 minutes (turning chicken occasionally). Take out and pour sauce on top; cook for an additional 3-4 minutes. 

Serve with rice.