All Time Favorties


Thanks Stone Gable!
Sunday- Fruited Crepes
My Grandma's "tried and true recipe" for the crepes with my own little spin on the filling (see below)

1/3 tea spoon salt
1 1/2 cup flour
3 eggs
2 tablespoons oil
1 1/2 cup milk
Put all ingredients in blender and fry on both sides in a little splash of oil.
Tilt the pan to make them thin.
For dessert crepes add 2 tablespoons sugar.

Don't forget to tilt your pan a little bit.
This picture was my 1st one, so it was a test- make them bigger than mine.

Cream Cheese Filling
8 oz. cream cheese- softened
about 1 cup of powdered sugar
1 tea spoon vanilla extract
3 drops of almond extract  (you could use orange or lemon if you prefer)

I divided my cream cheese in half and added in my fruit.
I did half with a can of peach pie filling {which was my favorite}
And I did half with several spoonfuls of homemade raspberry freezer jam.
You could easily use fresh fruit- I just didn't have any.  Really anything that sounds good to you would work.

Monster Cookies

We love these cookies! Usually I make a HUGE batch and freeze some of the dough. They don't last long, because we scarf them up so fast. 
 I've actually been known to bribe people with these cookies.

1 stick butter
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 tsp. soda
1 3/4 c. flour
3 eggs
1 1/2 c. peanut butter
3 c. quick oatmeal
1/4 lb. chocolate chips
1/4 lb. M & M's (plain)

Mix in bowl in order given.
Drop by large tablespoon or ice cream scoop and flatten.
Bake for 12 minutes at 350 degrees. Do not over bake.

Milk Can Madness

We tried this recipe from last summer and it was yummy. We adjusted it a little bit to our liking. We didn’t have a milk can, so we just used a big pot and watched it close. No penny… it would be fun to watch though!
Milk Can Madness from Razzle Dazzle
24 ears corn, ends trimmed, shucks on or off
2 heads cabbage, quartered or sliced (one purple and one green)
10 pounds red potatoes, quartered
4 pounds baby carrots
4 large green peppers, quartered (bells and Anaheim’s)
4 pounds onions, quartered
salt and black pepper (let it have it!)
10 pounds bratwurst or Polish sausage (SPICY and FULL of flavor)
1 pound bacon

Line bottom of a 10-gallon milk can vertically with ears of sweet corn (standing on end). Layer the remaining vegetables on top of the corn. Lightly season with salt and pepper. Arrange the sausages on top of the vegetables. Top with bacon. Pour one gallon of water over meat and vegetables.

Drill a 3/16-inch hole in the lid of the milk can. Place the lid on the can. Place the milk can over low heat over a propane burner or on a gas grill. Place a penny over the hole in the lid of the can. When the penny blows off the hole this masterpiece is done. The cooking time should be about 1 1/2 to 2 hours.

Remove the lid from the milk can. If serving immediately, place the sausages and bacon on a serving platter. Drain most of the liquid from the milk can. Remove the vegetables and arrange them on serving platters. Or, to keep the meat and vegetables warm, pour the drained vegetables into a large cooler. Arrange the meats in a pan or tray that will fit in the cooler. Place the pan of meats on top of vegetables and close the lid until ready to serve.
Serves 24 to 30
A simple way to cook a roast is to put one in the crock pot with a can of chili and a can of Coke

(or whatever pop you like).

Just put it on low all day.

Some times I put in a little salsa too.

Don't forget to sprinkle some salt and pepper.

After cooking on low all day it should fall apart,

even if it's a chuck or rump roast.

This is the part where I shouldn't tell you to throw it in frozen, but I do it.

We like to have our roast with

the traditional mashed potatoes and gravy,

but it also goes good with rice.

Or you can shred it up and put it on salad.

Left-overs work great shredded up with BBQ sauce & slapped on a bun

or you can throw it in stews.

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