Yummy Crepes

1 C. Milk
1/2 C. Water
2 Eggs
2 T. Butter, melted
2 T. Oil
1 C. Flour
1/4 tsp. Salt
Directions:
Mix all ingredients in bowl and cover. Let sit 30 min. Butter or oil crepe pan, heat till butter sizzles or oil is hot. Add 2 T. oil or butter & tilt from side to side till bottom is covered. Cook aprox. 1 1/2 min. or till crepe is lightly browned on one side. Turn out onto paper towl. Repeat.
Crepes freeze well, stacked w/ wax paper between layers. Wrap stack in moisture proof bag. Thaw one hour before using.
ideas for filling:
applesauce, yogurt, sausage gravy, peaches, strawberries, blueberries, bananas and cream, pie filling, spaghetti sauce and cheese. The possibilities are endless!

My Favorite Bundt Cake

Over the years this recipe has been tried and true over and over, epitomizing the name it was given. Across the board, it is always the favorite and I never go home with even so much as a CRUMB left!

1pkg. Chocolate cake mix (the fudgier, the better)
1 small pkg. instant choc. pudding
4 eggs
1/2 C canola oil
1/2 C. water
1 C. sour cream or plain yogurt
12 oz. semi-sweet chocolate chips or chunks
powdered sugar, to sprinkle

Directions:  Preheat oven to 350 & spray bundt pan with baking spray. In a large bowl, combine all ingredients except chips & powdered sugar. Beat until well blended. Stir in choc. chips and turn into bundt pan. Bake 50-60 minutes. Let cool 10-15 mins. in pan, then place on serving plate and cool completely.  Sift powdered sugar over the top. *Do NOT over bake!

Creamy Fruit Salad

One of the children asked me to start making more fresh fruit salads. With Spring on it's way and Conference weekend upon us, I created this yummy dish as tempting side. I'm happy to say it was a healthy success!

1 C red grapes
1 pkg. honey glazed almond slivers
1 honeydew melon (or melon of choice)
1 pint fresh stawberries
1 C blueberries
1 apple, peeled, sectioned and sliced into chuncks
3/4 C nonfat sour cream
2 tsp. truvia or splenda (sugar substitute)

Combine fruit in large bowl. Mix sugar substitute to sour cream and fold into fruit mixture. Add sliced almonds and serve cold. Best with sandwiches.

Chewy Oatmeal Cookies

This is by far the BEST oatmeal cookie I've found! A personal favorite--

Oven: 350 degrees F
1/2 C Shortening
1/2 C Butter (not margarine)
3/4 C packed brown sugar
3/4 C granular sugar
2 eggs
1-1/2 C all-purpose flour
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
2 C rolled oats
2 C semi-sweet chocolate chips

Directions: Preheat oven to 350. Cream shortening, butter, and sugars. Add eggs and vanilla. Mix thoroughly. Combine baking soda, salt, and flour. Stir into creamed mixture.
Mix in oatmeal then chocolate chips. Stir until well blended. Drop teaspoon fulls onto greased cookie sheet & bake for 15 min.
*Caution: may not be able to refrain from eating too many! ;)

Creamy Soup Base

A good friend of mine gave me this recipe. It has been a family favorite for years now and we NEVER tire of it. Hope you enjoy it as much as we do. Great soup to take to someone for dinner, or serve at a dinner party as well. It's THAT good!
(read recipe through to understand well)
1/2 C butter
1/2 C flour
1 qt. chicken broth (more if needed)
3 C milk (OR cream OR evaporated milk OR 1/2 and 1/2 OR any combination of them)
2 tsp. onion powder (or to taste) or 1/4 minced dry onion
1/4 tsp. garlic powder OR 1tsp. minced garlic
1tsp. salt or to taste
pepper
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peeled, cubed potatoes; as many as you need (4 or 5 med/large for a family of 4)

2 C shredded cheddar cheese (more if desired)
1 can corn (you can use packaged frozen peas or broccoli, or any other variation of vegetables to your liking)
directions:
For potatoe based soup, cook cubed potatoes in chicken broth. Otherwise just bring broth to a boil with spices, garlic and onions. When just tender, drain/strain the broth into a bowl and set aside potatoes.
Melt butter in a pot. Add flour then whisk till smooth and bubbling. Slowly pour in the chicken broth (that was used to cook the potatoes) whisking as it thickens. When mixture has thickened, whisk in enough milk until you get the consistency you like.  Add cheese and whisk until melted. Add potatoes and corn. Gently stir until combined. Add more spices/salt as needed. Keep warm and covered.
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The butter/flour/broth/milk part of the recipe is the universal key. You can add anything to it and make any yummy soup you like:

Broccoli Cheese soup- Add more cheese and cooked broccoli and bacon bits if you like.
Clam Chowder- Add some canned, chopped clams, bacon,
Corn Chowder - Add creamed corn and whole Kernal corn.
Creamy Vegetable soup- Add cooked vegetables of all sort.
Add artichoke hearts and shredded chicken and more garlic for another variety.

Anything your family likes you can throw in, then watch them DEVOUR it!!! No. Seriously!

Alan's Pie Pastry

Ingredients:3 3/4 cups all-purpose flour

1 Tbsp. sugar

1/2 to 1 Tbsp. kosher salt (such as Diamond® crystal)

1/2 tsp. baking powder

1 3/4 cups cold unsalted butter, cut up

2/3 cup ice cold water

2 Tbsp. sour cream

1 tsp. vinegar

Directions:

In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.

In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours or better,overnight (finish by hand). DO NOT OVERMIX- the finished dough should break, not stretch.

Gently knead in bag to bring dough together. Form into discs.

Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.  *note: I didn't read through the directions before hand like I should have, and the crust was still light, flaky, and oh, SO perfect!

Tawny Pumpkin Pie

1 1/4 C. cooked pumpkin (fresh is best)
3/4 C. white sugar
1/2 tsp. salt
1/4 tsp. ground ginger
1 tsp. cinnamon
1 tsp. flour
1/2 tsp. pumpkin spice
2 eggs, lightly beaten
1 C. evaporated milk
1 Tbs. water
1 tsp. vanilla
1-9" pastry shell (unbaked)
Directions:
Combine pumpkin, sugar, salt, spices and flour in mixing bowl. Add eggs; mix well. Add evaporated milk, water, vanilla and mix. Pour into pie crust and bake in a 425 degree oven for 15 min. Reduce heat and bake at 350 for 35 min. or until set. ( I cover edges with a pie pastry cover to avoid over browning crust).