Crepes

I haven't made these for a long time...they were quite the treat this morning!

Ingredients:
1 cup all-purpose flour
1 teaspoon white sugar
1/4 teaspoon salt
3 eggs
2 cups milk
2 tablespoons butter, melted

Directions:
1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2-4 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

My family loves them with fresh whipped cream and homemade raspberry jam. They are time consuming, but conference morning is a perfect time for crepes!

Veggie dip

I forgot that BreAn asked me to post this...it's super simple and really yummy! Allen uses it in place of mayo on sandwiches, the kids eat it with a spoon, and we love it on veggies.

1 container of cottage cheese
1 cucumber peeled and cut into tiny pieces
1 cup of mayo
1 bunch of green onion (I use at least 4-5 onions) washed, and chopped into small pieces

Do you like my nice technical terms "chopped into small pieces" I'm sure there's a word for that but I can't think of it now. LOL. Mix it all together and there you go...try it, try it, you will see...it's yummy!

Cafe Rio Style Pork Salad from my friend Jana

Here you go, Kelli! Try not to eat the dressing with a spoon. Jana

Cafe-Rio style Sweet Pork recipe (from Susan Faust in Oakton Ward's "A Garden of Eatin'" cookbook:
3 lb. pork roast
1 cup dark brown sugar
1 cup Worcestershire sauce
1 tsp. oregano
1 tsp. ginger
1 chopped onion
1 tsp. salt
1 tsp. chili powder
1 can enchilada sauce
Another cup of dark brown sugar

Cook all ingedients except the enchilada sauce and 1 cup of brown sugar in a crock pot on low for 6-8 hours. Dump out the juice, shred the pork and return to the crock pot. Then add the can of enchilada sauce and 1 cup of brown sugar and cook for one more hour. This is very good served on lettuce with creamy tomatillo dressing (recipe below), tortilla chips, beans, and a squeeze of lime.

Creamy Tomatillo Salad Dressing:

1 cup mayonnaise
1 cup cilantro
1/4 tsp. crushed red pepper
1 pkg. Buttermilk Hidden Valley Ranch dressing mix
1/2 cup buttermilk (can substitute 1/2-2/ 3 of a bottle fo Buttermilk Ranch dressing)
2 cloves minced garlic
3 tomatillos -remove skin and stem core, cut into quarters

Mix all ingredients in a blender or food processor and chill for an hour before serving.

rocky road candy

Rocky Road Candy

1 1/4 pounds milk chocolate (I like Guittard, the 10 lb. blocks)
1 pound big marshmallows cut in half (Look for fresh ones that are not sticking together in the bag and scissors are the easiest way to cut them)
1 1/4 cups toasted whole almonds (About 15 minutes at 350 to toast raw nuts)

Chop chocolate and melt in the microwave on 40% power one minute at a time stirring in between until smooth and creamy. It should not get hot, just warm. Pour over cut marshmallows and almonds. Mix together and pour into a 9x13 buttered pan. Let cool and cut into bite size squares. I make a double batch and put it on a cookie sheet.

*note this is NOT my recipe, and I've not yet tried it, but it sure sounds good! :)

chocolate chip cookies

This is my favorite easy cookie recipe.

1 cup butter (2 cubes) softened
3/4 cup sugar
3/4 cup brown sugar
1 egg
2 1/2 cups flour (I like to use 1/2 whole-wheat flour)
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
1 1/2 cup chocolate chips (I like to use 1/2 mini Hershey kisses and 1/2 chocolate chips)

Mix butter, sugars and egg in a mixer. Add rest of ingredients except chips. Mix and then add chips. Make into balls and put on an ungreased cookie sheet. Cook at 375 for about 10 minutes.

I also will add rolled oats with a little extra butter...yum, I want a cookie! :)

white chili

White Chili
2-4 oz cans green chilies
2 Tbs. Vegetable Oil
1/2 T. Cayenne Pepper (optional)
1 med. white onion, fine chop
2 -15 oz cans chicken, drained or 4 breasts boiled & cubed
2 tsp each: garlic powder, salt, ground cumin, ground oregano, ground coriander
1 cup sour cream
1/2 c. Heavy Whipping Cream

In a Large stockpot, heat oil over medium heat. Add onion, saute until brown. Add seasonings, and chicken, stir until well blended. Bring to a boil, reduce heat to low. Simmer 15-20 minutes or until heated through. Add sour cream and whipping cream about 10 minutes before serving and heat through.

So this is the original recipe, but as you all know I pretty much never follow a recipe. ;) So I also blanched, skinned, and cut about 6 maybe 8 tomatoes, I can't remember exactly, I used olive oil instead of vegetable oil. I also put in a whole container of sour cream (it doesn't get eaten fast enough at my house and I was afraid it was going to go bad. I cut up a green pepper to saute with the onion. Then I added 2 cans of black beans (rinsed) and some milk since I put it in the crock pot and didn't want it to get too thick. I also added more heavy cream than it called for cause it was frozen and I didn't want to thaw it to measure it...LOL. I think that's all I changed. No wait, since I used our cayenne (which seems to be more potent) I only used about 1/4 tsp. Yep, I think that's about it...it'd be really good served with avocado in it I think...maybe I'll try that next time. :)

Enjoy!

Crunchy Cold Gazpacho

Okay, this recipe is actually from Aunt Shirlene, that I got a few years ago (way back when Kollin was still a first degree black belt *wink*). I keep meaning to make it and I haven't yet but I remember that it tasted so good. So, I thought I'd pass it on to you who might make it and enjoy it sooner than I have, ha. Just make it up in the morning when you're making your green smoothies, and let it chill in the fridge until dinner time. Easy 'nuf. Its a great dinner idea for a hot day!

Crunchy Cold Gazpacho

*2 large cloves of garlic, peeled
*1 bell pepper, chopped
*1/2 cup finely chopped red onion
*1 large cucumber, peeled and chopped
*2 carrots, chopped
*1&1/2 teaspoon salt
*6 drops (or more) Tabasco Sauce
*1 large can tomato juice
*2 large tomatoes, chopped
*1 zucchini, chopped
*2 tablespoons olive or vegetable oil
*2 tablespoons or more red wine vinegar
*A few grains of pepper

Directions:
Impale garlic cloves on a wooden toothpick. Mix remaining ingredients in a bowl or large jar. Taste, add more vinegar, salt or Tabasco if desired. Add garlic. Cover and chill for several hours. Stir soup before serving, and discard garlic. Serve!

"green" pina colada

So let me preface, I almost never follow a recipe to the T, but don't even try to measure with smoothies. But here's what we've really enjoyed this summer...

Bananas
Strawberries
Spinach
Extra virgin coconut oil
Chia seed

Add each to taste in your blender/VitaMix and puree to desired consistency.

My family LOVES 'em! :)

Creamy Italian Chicken

This has become one of my favorite recipes. It's easy (works great in the crock pot) and freezes well. When I was pregnant with Megs I made a big batch of this and frozea bunch of it - then on those days, after she was born, when I didn't want to make dinner I'd warm some of this up, boil some noodles and shebang! one delicous meal! Enjoy :)



1/2 cup Butter

1 can Cream of Chicken Soup

1 envelope Italian Salad Dressing Mix

8 oz. Cream Cheese

6 boneless/skinless chicken breasts



Mix all together in crock pot and cook on high for 4-5 hours.

OR

Bake in 350 degree oven for 45-50 minutes.

Serve with rice or pasta.

Honey Mustard Pork Roast

First off, thank you Kelli for starting this! This will be a great way to share all those recipes we ask from each other, and let everyone else have it at the some time. I'm excited to see more of everyone's recipes. I'm already hungry again. ;)

This is the recipe I used for our Pork Roast last Saturday. However I did a few things different as I didn't have everything on hand. I added one peeled, cut up apple to the garlic and onion mix, instead of honey mustard, I used dijon mustard, and I didn't add anything extra when making the gravy. It was still really good. I served it with boiled potatoes...thats right, boiled. I was going to make it into mashed potatoes, but decided not to. They were still good with butter and s&p.

I got the recipe from about.com
http://busycooks.about.com/od/porkrecipes/r/honeymustardporkroast.htm



Honey mustard, onions, and garlic season a boneless pork roast to perfection as it slowly cooks in your slow cooker. If you want to use more than five ingredients, you could add baby carrots or some thickly sliced, peeled apples along with the onions and garlic.

Prep Time: 10 minutes
Cook Time: 7 hours
Total Time: 7 hours, 10 minutes
Yield: 8 servings

Ingredients:
• 1 onion, chopped
• 4 cloves garlic, minced
• 1/3 cup honey mustard
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 teaspoon dried thyme leaves
• 1 (3 lb.) rolled boneless pork roast
• 1/4 cup chicken broth
• 1 Tbsp. cornstarch
• 1/4 cup water


Preparation:
n 4-6 quart crockpot, place onions and garlic. Season pork roast with salt and pepper, and sprinkle with thyme. Spread honey mustard on roast. Place coated roast on top of onions and garlic; add chicken broth. Cover crockpot and cook on low for 7-8 hours.

Remove roast and cover with foil to keep warm while making sauce. Combine cornstarch and water in a medium saucepan and blend with wire whisk. Add juices and cooked onions and garlic from crockpot to saucepan and cook over medium heat until mixture boils and thickens, stirring frequently.

Season to taste. Add more salt, pepper, thyme, or honey mustard if needed. The crockpot mutes these flavors because of its long cooking time. Serve roast with sauce.

If you have a new hotter crockpot, check the roast at 6 hours.

Curry Split Pea Soup

Here's the recipe you asked for Krista & BreAn...I found it online at foodnetwork.com.

Ingredients:
2 tablespoons unsalted butter
1 cup chopped onion
Kosher salt and freshly ground black pepper
1 tablespoon minced fresh garlic
12 ounces dried green or yellow split peas picked over and rinsed
5 cups chicken broth
1 tablespoon curry powder

Directions: Place the butter into a large (4 to 6-quart) saucepan over medium-low heat. Once melted, add the onion and a gene pinch of salt and sweat for 2 to 3 minutes. Add the garlic an continue to sweat for an additional 1 to 2 minutes, making certain not to allow onions or garlic to brown. Add the peas, chicken broth and curry powder. Increase he high and bring to a boil. Reduce heat to low, cover and coo simmer until the peas are tender and not holding their sha any longer, approximately 45 to 50 minutes. Taste and adju seasoning as needed. Using care and a stick blender, puree soup until the desired consistency. Watch out for hot splatters.

Keep in mind I NEVER follow a recipe perfectly, but this is roughly what my soup consisted of. I also did not puree it and added ham. It was good and even the kids ate it.