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.

Fill with your choice of savory (meat, cheese, vegetable) or sweet (pudding, mousse, pastry cream, fruit, yougurt) filling. Top sweet crepes with with strawberry sauce, buttermilk syrup, hot fudge, or just a dusting of powdered sugar and sweetened whipped cream.

Unfilled crepes can be stacked between sheets of waxed paper and refrigerated or frozen. To thaw, leave at room temperature.

Makes 12-14 8″ crepes

Recipe by Our Best Bites

hearty breakfast smoothie

Starting with a good blender is a must to making this smoothie!
Ingredients:
Blend until fairly smooth:
1 cup cold water
6 ice cubes
1/2 cup raw almonds
Add and blend well:
2 good sized handfuls of spinach
1 banana
1 apple, washed with the core removed and sliced, skin left on
2 heaping tablespoons honey
1 large carrot, rinsed, no need to peel
Add and blend well:
1/2 cup whole rolled oats (we like Bobs Red Mill but any will do:)
Make sure it's all blended well and then enjoy! If you are making this for yourself, it will easily cover 2-3 morning breakfasts! Just store the leftovers in a sealable container in the fridge!

Lemon Cream Bars

Recipe:

1 14oz can sweetened condensed milk
1/2 cup lemon juice
1 1/2 cups flour
1 cup oatmeal
1 cup brown sugar
1 tsp. baking powder
2/3 cup melted butter
pinch of salt

Preheat the oven to *350. Combine milk and lemon juice. Mix well. Mix remaining ingredients until crumbly. Press half of the streusel mixture into a lightly greased 9x13 baking dish. Pour the lemon mixture over top. Finish by sprinkling remaining streusel over the top of the lemon filling. Bake for 25-30 minutes. Cool completely then store in the refridgerator.

Chocolate Peanut Butter Bars

Recipe:
For the crust and topping:
1 box yellow cake mix
1 stick butter (melted)
1 cup creamy peanut butter
2 eggs

For the chocolate filling:
1 (12oz) pkg chocolate chips ( I used semi-sweet but milk chocolate would work great too)
1 can sweetened condensed milk
2 Tbsp. butter
2 tsp. vanilla

For the crust, combine all ingredients and press into a lightly greased 9x13 baking dish, reserving
1 1/2 cups of the mixture to crumble over the top.

Over low heat, melt the choco chips, milk, and butter. Once melted stir in the vanilla. Pour chocolate mixture over the crust and crumble remaining cake mixture over the filling. Bake @*350 for 20-25 minutes. Cool completely before eating. (I liked the flavor of the bars best when they were completely cooled)

recipe courtsey cookbake and decorate.com

Strawberry fruit dip

1 tub strawberry cream cheese
1 jar marshmallow whip

Combine the two together and serve with fresh fruit......Delish!

Strawberry Tofee Poppyseed salad

Use as much or as little, depending on the size of salad you are making

Romaine lettuce
finely chopped red onion
sliced strawberries
fresh grated Parmesan cheese
Heath toffee baking bits

Combine the above ingredients together, and dress with homemade poppy seed dressing.

Poppyseed Dressing:
1c. mayo
1/2c. milk
2/3c. sugar
1/4 cup white vinegar
2 t. poppyseeds.

coco-maca nut french toast

1 loaf unsliced bread (from Great Harvest)
2 large eggs
1 cup milk
1 can light coconut milk
¼ cup sugar
1 teaspoon ground cinnamon
1 to 2 teaspoons coconut extract

Toppings:
powdered sugar
sliced bananas
toasted coconut flakes
macadamia nuts
coconut or maple syrup
cool whip or whip cream

Shave the heels off the ends of the bread then cut into 8 large slices.
Combine eggs, milks, and spices in a large bowl. Soak bread in egg mixture. Melt a little butter in a large fry pan or griddle. Brown each side of the bread then place on a cookie sheet. When all the pieces are done, place the cookie sheet in the oven and bake at 350° for 15 minutes.
Serve with powdered sugar, sliced bananas, toasted coconut flakes, macadamia nuts, coconut or maple syrup, and whip cream.

Bowtie & asparagus pasta

1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled
1/2 c. toasted pinenuts (or to taste)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook.
In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so.
Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

Paprika Chicken

4 boneless skinless chicken breast halves
1/2 c. Parmesan cheese
1 1/2 c. Italian bread crumbs (you can also use Panko bread crumbs and add Italian seasoning)
1 1/2 cubes (3/4 cup) melted butter
Paprika

Combine Parmesan cheese with breadcrumbs. Dip chicken breast in melted butter. Roll in crumb mixture until completely coated. Place in baking dish and sprinkle generously with paprika. Bake uncovered for 35-40 minutes @ 375 degrees - Do not overcook!