The Yummiest Crepes and Filling

I found this recipe in a Better Homes and Gardens Supplemental recipe pamphlet and we love making it! The almond filling is the best!



Here is what it says:

"A French import, crepes realized great popularity in the U.S. during the 1970s and epitomize eleganct in desserts. We featured this fabulous recipe in our September 1976 issue. "



1/3 cup sugar

3 TBSP flour

1 cup milk

1 egg

1 egg yolk

1 TBSP butter

1 tsp vanilla

1/4 tsp almond extract (it is worth buying if you don't have it)

1/4 cup finely chopped almonds, toasted (you don't need these, but it makes it that much better)

1 recipe Crepes

1/4 cup sliced almonds, toaster

sifted powdered sugar

mixed fresh berries (optional but so yummy with it,actually any fruit would be good.)



1. For Filling, in a small saucepan combine the sugar and flour. Add Milk; cook and stir until thickened and bubbly. Cook and stir for 1 to 2 minutes more. Using a fork, beat whole egg and the egg yolk together slightly. Gradually stir half of the hot moisture into the beaten eggs. Return all of the mixture to the saucepan. Cook and stir over low hear for 2 minutes (so not boil). Remove from heat/ stir in the butter, vanilla, and almond extract. Stir in almonds.



2. You can fill however you like this is the instructions from the recipe if you want to make them elegant looking: To assemble, spread about 1 TSBP of the filling onto half of one of the Crepes; fold other half over filling. Fold in half again to form a triangle. Repeat with remaining filling and crepes. serve immediately/ Sprinkle with sliced almonds and powered sugar and serve with fruit. Makes 10 servings.



CREPES: In a large bowl combine 2 beaten eggs. 1 1/2 cups milk, 1 cup flour, 2 TBSP sugar, 1 TBSP cooking oil, and 1/2 tsp vanilla. Beat with a rotary beater until well mixed. Lightly grease a 6 inch skillet with shortening (Pam works just fine). Heat skillet over medium heat;remove from heat. Spoon 2 TBSP of the batter into skillet; lift and tilt skillet to spread batter evenly. Return skillet to heat; brown crepe on one side only. (Or cook on crepe maker). Invert skillet over paper towels remove crepe from skillet. Repeat with all batter, occasionally greaseing pan.
Makes 20 crepes

BBQ Chicken Burgers with Slaw

Oh boy, get ready to eat one awesome burger! These are soooo yummy. The recipe is from Rachel Ray. I substituted ground turkey for ground chicken and didn't work very well. The burgers didn't hold up at all and I ended up having to turn them into a sloppy joe consistancy. But they still tasted great. If you make these make sure you use chicken or ground beef unless you want sloppy joe type burgers! :) Oh, and I only used about a tsp. of butter, omitted the hot sauce and toasted the buns.

1 Tbsp. butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 Tbsp. tomato paste
1 tsp. sugar
1 Tbsp. Worcestershire sauce
1 Tbsp. hot sauce
1 1/4 lb. ground chicken
1 Tbsp. grill seasoning (recommended: McCormick brand)
3 Tbsp. extra-virgin olive oil, divided
2 Tbsp. honey
1 lemon, juiced
3 rounded Tbsp. sweet pickle relish
2 cups shredded cabbage mix
salt and pepper
4 Keiser rolls or big hamburger buns

In a small skillet over medium heat, melt butter. Add chopped onions and garlic and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties.

Heat 1 Tbsp. extra-virgin olive oil in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.

Combine the honey, lemon juice, and remaining olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat.

Serve burgers on bun bottoms topped with slaw and bun tops.

Perfect Low Fat Potato Salad

Really yummy potato salad. I only used half of the mayo it called for and it still tasted great. 180 calories and 7.8 grams of fat (1.2 g sat fat) per 1 cup serving.

2 lbs. large red or russet potatoes
1/4 cup seasoned red wine vinegar or seasoned rice wine vinegar
1/4 tsp. salt
1/4 tsp. pepper
6 hard boiled egg whites and 2 hard boiled egg yolks, chopped
1/3 cup chopped red onion
3/4 cup celery
4 large sweet pickles, chopped
1/4 cup regular mayonnaise
1/4 cup low fat mayonnaise
2 tsp. Dijon mustard

Peel potatoes and place them in a large stockpot of water. Bring to a boil over high heat. Reduce heat to medium and simmer potatoes until tender (about 30 minutes...do not cover with pot lid). Drain and cool potatoes slightly then chop them into 3/4" cubes. Transfer them to a large bowl and gently toss together with vinegar, salt and pepper. Cover bowl and refrigerate until completely cool.

Mix mayonnaise and mustard together in a small bowl and set aside.

When potatoes are cool, toss together with all remaining ingredients, including mayo and mustard mixture. Serve immediately or refrigerate until ready to serve.

Cheesy Baked Cauliflower

This recipe is from allrecipes.com. It's a great and tasty side dish.

1 large head cauliflower, cut into florets
salt and pepper to taste
2 medium tomatoes, sliced
olive oil
about 5 oz. of Swiss cheese, shredded

Preheat oven to 350 degrees F. Place cauliflower in a microwave-safe baking dish with just enough water to cover bottom of dish. Cook in the microwave on high for 5 minutes, or until slightly tender. Drain, and season with salt and pepper. Arrange tomato slices around the cauliflower. Drizzle with olive oil and top with cheese. Bake for 40 minutes until cheese is bubbly.

Spice-Rubbed Salmon with Cucumber Relish

{Spice-Rubbed Salmon with Cucumber Relish} - From the Cooking Light Cookbook 2006

1 Tbsp. brown sugar
1 tsp. garlic powder
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. paprika
1/4 tsp. salt (for fish)
1/4 tsp. dried thyme
4 (6 oz.) salmon fillets
Cooking spray
2 cups chopped cucumber
1/2 cup chopped red bell pepper
1/4 cup chopped onion
2 Tbsp. chopped fresh mint
1 Tbsp. capers
1 Tbsp. cider vinegar
1/4 tsp. salt (for relish)

Preheat broiler. Combine first 8 ingredients in a small bowl then rub evenly over fish. Place fish in a baking dish coated with cooking spray. Broil 8 minutes or until fish flakes easily when tested with a fork. Combine 1/4 tsp. salt, cucumber, red bell pepper, onion, mint, capers and vinegar; serve with fish. Makes 4 servings.

*(Note: I didn't use capers and I substituted cilantro for mint simply because I didn't have any mint leaves. I served with roasted asparagus and boiled artichokes.....it was a fabulous dish.)

Sloppy Joes

"Sloppy Joe, slop, sloppy Joe...." How can you not think of Chris Farley singing this song when you make sloppy Joe's? Haha This recipe is great. And who doesn't love sloppy joes? I got it off of allrecipes.com

1 lb. lean ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1/2 tsp. garlic powder
1 tsp. yellow mustard
3/4 cup ketchup
3 tsp. brown sugar
salt to taste
ground black pepper to taste

Brown beef in a skillet over medium heat. Drain fat and then add onion and green pepper. Cook for a couple of minutes and then stir in garlic powder, mustard, ketchup and brown sugar. Reduce heat and simmer for 30 minutes. Season with salt and pepper.

Curried Turkey Salad with Apples, Cranberries, and Walnuts

Another recipe from my R.S. dinner

Curried Turkey Salad with Apples, Cranberries, and Walnuts

(i substituted the turkey with either potatoes or chicken)
4 cups cooked and chopped turkey
1/2 cup diced apple (pref. granny smith)
1/3 cup chopped sweetened dried cranberries
1/3 cup chopped toasted walnuts

*Curry Dressing (recipe below)In a large bowl, combine all ingredients and stir well. Serve on yourfavorite bread as a sandwich or on a bed of greens as a salad. Servesfour to six.

Dressing:1/2 cup thick yogurt
1/2 cup mayonnaise
2 tablespoons curry powder**
1 tablespoon honeygenerous pinch of saltfresh ground black pepper
Whisk all ingredients until well combined.Recipe Notes: *To toast walnuts, spread a handful of walnuts on abaking sheet. Toast in a preheated 350 degree oven for about fiveminutes or until they are fragrant. Don’t leave them in too long!Allow to cool slightly before chopping and adding to salad.

**If you prefer less spice in your salad, start with one tablespoon of currypowder then taste dressing and add more if desired. I used a full twotablespoons. For the turkey, I used a roasted half turkey breast fromthe deli section of the grocery store, but this would be perfect ifyou have lots of turkey left over from the holidays!

SaladTOSSED SALAD WITH POPPY SEED DRESSINGRomaine lettuceIceberg lettuceParsley sprigsCelery, choppedGreen onions, choppedMandarin orangesWalnutsDRESSING:3/ 4 c. sugar1 tsp. dry mustard1 tsp. salt1/3 c. wine vinegar1 c. salad oil1 tsp. poppy seedTear lettuce into bite-sized pieces. Toss ingredients and chill. Pourdressing over tossed salad just before serving.Dressing: Combine sugar, mustard, salt and vinegar. Add oil slowly,beating constantly with electric or rotary beater. Stir in poppy seedslast.