Crepes (optional: w/ strawberries and cream)

Ingredients (makes 10 crepes)

Crepes

• 2 large eggs
• 4 tablespoons oil, or melted butter
• 1 teaspoon pure vanilla extract
• 2 tablespoons sugar
• 1 1/4 cup milk
• 1 cup plain or all purpose flour 

Strawberries and Cream

• 2 cups strawberries, washed and divided
• 2 tablespoons sugar
• 1 1/2 cups heavy whipping cream
• 2 tablespoons (extra) sugar
• 1 teaspoon vanilla extract 

Instructions

Crepes

• Option 1:
• Throw all crepe ingredients into a blender and blend until batter is lump free and creamy
• Option 2: 
• Whisk eggs, oil/butter, vanilla, sugar, and milk until light in color. Add the flour and whisk again until batter is lump free
• Grease a 10 inch pan with a light coating of butter and wipe over with a paper towel. Pour 1/4 cup of batter per crepe onto the center of pain, while swirling and lifting the pan to evenly coat the base and create a thin layer. Cook until the crepe is set and the edges begin to change golden. 
• Gently peel the edges away from the pan (spatula works well) and flip to cook the underside for another 20-30 seconds. When cooked through, remove onto a separate plate and repeat.

Strawberries and Cream

• When the crepes are done, combine the cream, (extra) sugar, and vanilla. Chop half of the macerated strawberries into smaller pieces and mix through the cream mix until just combined. 
• Spread the strawberries and cream mixture onto a quarter of each crepe and fold in half, then in hald again. Top with remaining macerated strawberries

Meat Loaf, Glazed & Bacon Wrapped

MEAT LOAF
2 tsp vegetable oil
1 med onion, chopped
2 med cloves garlic, minced
2 large eggs
1/2 tsp dried thyme
1 tsp table salt
1/2 tsp ground black pepper
2 tsp Dijon mustart
2 tsp Worcestershire saue
1/4 tsp hot saue
1/2 C plain yogurt
1 lb ground beef
1 lb ground pork
2/3 C saltine crackers, crushed (about 18), or quick oatmeal
1/3 C minced fresh parsley leaves
8-12 slices bacon, thin sliced

GLAZE
1/2 C chili sauce
4 Tbs brown sugar
4 tsp cider vinegar

For glaze? mix all ingredients in small sauce pan & bring to a simmer. Simmer 2-3 minutes or until slightly thickened & set aside.
Heat oven to 350.
Heat oil in med skillet. Add onion & garlic. Sauté until softened, about 5 min. Set aside to cool whil preparing remaining ingredients.
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion & garlic. Mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture stick, add additional milk or yogurt.)
Turn meat mixture onto work surface. with wet hands, pat mixture into approximately 9X5 loaf shape. Bursh with half the glaze, then arrange bacon slices over loaf.
Bake loaf until bacon is crisp and loaf registers 160 degrees. About 1 hour. Cool 10-15 minutes. Bursh meat loaf with more sauce if desired 

Creamed Corn, Spanish Style

2 Tbs olive oil
4 ears corn, kernels removed from cob
1/4 C chopped green onions or chives
1/2 tsp chipotle chili powder
1/4 tsp cayenne pepper
2 Tbs avocado oil mayo
3/4 C crumbled cotija or feta cheese
1/2 C roughly chopped cilantro
live zest & juice

Heat olive oil in large, oven safe skillet.
Add corn, chives, chili powder, cayenne & a pinch of salt.
Cook until the corn is softened, about 5 minutes.
Remove from heat & spoon corn into serving bowl.
Add mayo, cheese, & cilantro. Mix & serve.

Avocado Dressing

1 onion
1 avocado
1-2 jalapenos
1/2 bunch cilantro
1-2 limes, juiced
1 garlic clove
1 can hatch green chilis
1/2 C water
salt to taste

add to blender and blend until smooth

Freezer Pickles. This is Mother’s recipe.

 25 cucumbers

10 onions

Slice round and put in salt water. Cover. Place in refrigerator for 48 hours. Remove from refrigerator and drain off salt water.

Mix: 5# sugar, 1 1/2 pints white vinegar. Pour over cucumbers and onions. Mix well. Place in freezer jars and freeze.

Million Dollar Macaroni & Cheese

1 lb cellentani pasta (may sub rigatoni, penne or mararonni)
4 tbs butter
1/4 C all-purpose flour
3 C milk
1 12oz can evaporated milk
1 Tbs cornstarch
1 Tbs Dijon mustard
1 Tbs chicken bullion
1 tsp ea: onion powder, garlic powder, dried parsley, salt
1/2 tsp pepper
1/2 tsp red pepper flakes
4 C freshly grated sharp cheddar cheese
6-8 slices provolone cheese
1 C sour cream
1 C freshly grated parmesan cheese

Panko Topping (optional)
3/4 C panko breadcrumbs
2 Tbs butter
1 Tbs extra virgin olive oil

Cook pasta just until al dente according to pkg directions; strain & rinse with cold water.

Preheat oven to 350; lightly grease 9X13 baking dish; set aside

Melt 4 Tbs butter in large skillet over medium heat then whisk in four. Cook, while stirring for 2 min. turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings.

Bring to a boil, whisking constantly then reduce heat to med & simmer, whisking occasionally until thickened (but not overly thick). Remove from head and whisk in sharp cheese until melted.  Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing.

Pour half of the macaroni & cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni & cheese over sour cream and spread into an even layer. Sprinkle w/ 1 c parmesan cheese. (or more to taste)

Panko topping (optional) Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni & cheese.

Bake 25-30 min or unil bubbly & inside provolone is melted. If no topping w/ pankl, broil until Parmesan is golden. Cool 10 minutes to set before serving.

Apple crisp

Topping 1 1/2 c. Brown sugar 1/2 t. Salt 1 1/2 stick butter, softened 2 cups oats Combine with fingers Cut apples and toss with cinnamon and sugar Add topping Bake 350 degrees for 30-40 mins