Crepes

In a large blender, mix the following:

1 cup milk
1/2 cup water
2 eggs
2 Tablespoons butter, melted
2 Tablespoons vegetable oil
1/4 tsp. salt
1 cup flour

Let mixture sit at room temperature for 30 minutes.
Cook in a nonstick pan for 1-2 minutes. I believe true crepes are cooked on only one side. But, I have to cook mine on the other side for just a few seconds to feel like they are done.

This is Roxanne's recipe and I have used it for years. When I make a batch, I double the recipe but do not double the water (leaving it at a half cup.) A double batch yields 25 crepes (6 inch).
FYI: A double batch won't fit in my regular sized blender. I have to use my bigger blender that fits on my Bosch mixer.

Here are our favorites:
Carmel and cream cheese (so good with Mrs. Richardson's carmel.)
Nutella and bananas.
Strawberries with strawberry jam and a sprinkle of powdered sugar.

(Most of the crepes I see are so overcooked. I think the perfect crepe is lightly browned.)

Sunflower Oat and Honey Wheat Bread

6 1/2 cup white bread flour (not all purpose)

3 cups whole wheat flour

1 Tablespoon salt

1/2 cup sugar

3 Tablespoons yeast

4 dime size squirts of liquid lecithin

4 cups hot tap water
(I often end up using 4 and 1/2 cups water)

1 cup old fashioned oats

1/2 cup sunflower seeds, roasted, salted

Mix dry ingredients. Add lecithin and water. Mix for 1 minute and check consistency. If dough is too dry add water. Dough should be sticky. Add oats and sunflower seeds last and mix for 5 minutes.

Shape loaves and put in bread pans sprayed with Pam. Let raise 25 minutes.

Bake 25 minutes at 350 degrees.

Brush tops with honey.

Makes 4 loaves

This is a Pantry Secrets recipe I have been experimenting with. I think it has turned out better than their original.

Just made again and it makes a great bread for sandwiches. So chewy and hearty. I added 1 and 1/2 cups of oats and it turned out great.

My own personal pizza

Had a great idea on how to make your own personal pizza:

Roll out a handful of dough, into a circle.
Take your lid from your Bosch mixer.
Place lid on top and twist.

It makes the perfect size pizza for one.

We have served these at parties and it's great, because you can fit up to six on a large cookie sheet.


Talk about a quick and easy way to turn out a fun, party size pizza. Who knew your Bosch mixer could cut pizza dough as well? Now you know why I love that thing so.

Homemade Macaroni and Cheese

Cook noodles according to package directions.
Make a basic white sauce:
1/2 cup butter (one stick)
When butter has melted, add
1 cup flour and stir (these look like lots of little balls)
Add 4 cups milk and stir until flour releases and sauce starts to thicken
Add 6 oz. velveeta
Add 6 oz. cheddar cheese
If sauce looks too thick, add more milk.

I can't stand it to be just plain but the kids like it that way, so I make one side of a 9x 13 dish plain and the other side adult, with ham, jalapenos, some sun dried tomatoes and lots of panko bread crumbs sprinkled over the top.

Also, adding the cheese to the sauce can take days to melt! I usually nuke the cheese in the microwave to get things softened and speed things up.

Yes, too much of this stuff will kill you , it's that bad for you, but tasted so good!

Pumpkin Parfaits

1 3.4-oz box vanilla pudding (not instant)
1/4 cup sugar
1/4 tsp. cinnamon
1/4 tsp. ginger
2 cups milk

1 cup pumpkin

Combine ingredients except pumpkin and bring to a boil, stirring constantly. Remove from heat.
Gently whisk in 1cup pumpkin.
Spoon into 4 parfait glasses, alternating with whipped cream if desired.

Wasn't sure what the kids would think of this, but they all ate it and said they liked it. It is not too strong and makes a great pumpkin pudding. I didn't layer it, for the picture, but you certainly could.

All Mint Chocolate Chip Cookie

In a standing mixer, cream until fluffy

1 lb. (4 sticks) soft, room temperature butter
2 cups brown sugar
1 1/2 cups white sugar

 Add:
4 beaten eggs
2 tsp. vanilla

Mix again, then add:
1 tsp. salt
2 tsp. baking soda
6 1/2 cups flour
2 pkgs. mint chocolate chips

Bake 375 degrees for 8 minutes. Let cool on cookie sheet. Yield 80 cookies.

I tried to find Hershey's mint chips because I think they are more attractive, but could not find them anywhere. Had to use Nestle mint chips, which is a green and chocolate mix. You might think these would be overpowering or too much mint. But, they were delicious and the kids loved them.

You could also do one pkg. milk chocolate chips and 1 pkg. mint if you are unsure about your feelings on mint.

This recipe is easily halved.

Peanut Butter Cup Cookies

In a standing mixer cream the following:
1 cup butter (room temperature)
1 cup sugar
1 cup brown sugar
1 cup peanut butter
Beat until fluffy.

Add:
2 eggs
2 tsp. vanilla

Add dry ingredients:
1 1/2 teaspoons baking soda
1/2 tsp. salt
2 and 1/2 cup flour
Mix until blended

Small peanut butter cups*

Spray mini muffin tin with Pam. Place dough inside mini muffin tins, filling each cup about 3/4 full. Bake at 375 for 8 minutes. Remove pan from oven and place a peanut butter cup inside each cookie, (unwrapped and no paper please!) by pressing them gently into the warm dough.

These need to cool completely, because they will come out of the muffin tins much easier if you let them cool. Sometimes I run a knife around the outside, just to loosen them a bit.

Makes 72 cookies. Recipe is easily halved if you want to do a smaller batch.

* I use Kirkland-brand (Costco) peanut butter cups.  They fit perfectly in the mini muffin tin.  You can also use mini Reese-brand peanut butter cups.

This is a very tasty cookie. Freezes well and is great for parties. This is a recipe I found in Better Homes and Gardens New Cook Book, page 162 and I just modified it for the peanut butter cups and doubled their recipe.

The kitchen, without doubt, was the center of creation, all things revolved about it; it was the pediment that sustained the temple. Ray Bradbury in "Dandelion Wine."

Isn't he brilliant? Good ol' Ray, he really got it right with this quote.

Time Saving Tip: Sugar Cookies

When you start to make your fall sugar cookies, I have a great tip for you.

Double the batch, but cut out some Christmas cookies as well. 

Freeze them and in December when the holiday stress hits, you have a great activity for kids that won't take much time. All you need is frosting and sprinkles.

I also do this in February. I make Valentine cookies and freeze Easter cookies.

It makes the holidays run much more smoothly when you are prepared.

Gingerbread Cookies

1/2 cup (room temperature) butter
1 cup sugar
1/2 cup molasses
1 1/2 cup pumpkin
2 eggs
1/2 tsp. salt
1 tsp. baking soda
2 tsp. cinnamon
1 tsp. cloves
1 tsp. ginger
4 1/2 cups flour

Cream butter and sugar. Add eggs, molasses and pumpkin. Mix well. Add the rest of the ingredients, mixing flour last.

Chill 3 -4 hours.

Roll out and cut into desired shapes. You can add more flour at this point if needed.

Bake 375 for 8-10 minutes.

This is a soft, fluffy cookie.

* I did make these again with a just bit more than a 1/3 cup molasses, then a blob of applesauce and spoonful of plain yogurt (to equal 1/2 cup). It was the softest they have ever turned out.

These are also fun to decorate.