Thursday, December 4, 2014

Emma's Easy Crepes

French Crepes. Trust me when I say they are easy to make. Almost foolproof. No kidding. I love making these because I don't have to measure a darn thing! Way easier than pancake mix too, which you still have to measure.

Give it a try and tell me what you think.

Possible fillings:
cream cheese, ricotta cheese, Bavarian Cream, French Vanilla Creme, Custard, Fresh berries, Nutella, or anything else you can dream up. If you don't want sweet, you can do cheese, ham, eggs, or even diced chicken with alfredo sauce, or chives cream cheese mixed with canned chicken. Mmm. The hubs keep his simple. Butter & powdered sugar. The possibilities are endless!

{{Click Pic for Large View}}


Monday, June 30, 2014

Simple Snickerdoodles

I am not (usually) a fan of Snickerdoodles. I'm what you would call a Supertaster, meaning I have more taste buds on my tongue than the average person. It's a true thing. About 35% of women have this and even fewer men. 

I can remember as a child, the first time I had a snickerdoodle. While my brothers and sisters devoured them like street urchins, clamouring for more, I spit mine out after the first bite. What was wrong with them? I wondered. How could they eat such a nasty, bitter cookie?

Turns out it's the cream of tartar I was tasting, and while everyone else called it "tangy" it tasted bitter to me.  

That aside, I don't mind being a Supertaster. The only down side is, it doesn't come with a cape. ;) 

In general, I love tasting new foods and being able to taste the smoked paprika, hint of chili pepper, or the dash of nutmeg. And since my hubs loves Snickerdoodles, I figured I'd give this simple recipe a try and guess what- I enjoy these little gems! 


1 yellow cake mix
2 eggs
1/4 C oil
3 tbsp sugar
1 tsp. Cinnamon

Preheat oven to 375°.  Mix cake mix with eggs & oil. Roll into balls. Roll into cinnamon-sugar. Place on lined pan. Press slightly with bottom of cup. Bake 7-9 min. Let sit on pan another 2 min before transferring to wire rack. 

Monday, June 23, 2014

Super Easy, Super Yummy Homemade Chili

Because I buy things like canned diced tomatoes and beans in bulk, we always have a TON in our food storage.  While 10/$10 sales are great, check price clubs and case lot sales.  Last year I got a ton of beans for like 10 cents a piece at a case lot sale on double-coupon Wednesday.  (Thanks Winegars Grocery!)  I also buy a lot of canned dice tomatoes in bulk whenever I can get them for 50 cents a can or less.  This year we also went in together with 7 other families and bought a cow.  This gave us about 60 lbs of beef for $60.  What a steal!   In essence, this chili cost me less than $4 to make and will feed my family of 6 two meals easily. Maybe even 3, depending on their appetites on any given day.

But don't worry.  Even if you haven't bought a cow recently, you can still make this pretty cheap.  Definitely healthier than store-bought or restaurant chili and much cheaper!  (Freeze leftovers.  Great over baked potatoes too!)


2 lbs ground beef (or turkey)
2 cloves garlic, minced
1 small onion, chopped
3-4 small sweet peppers (or 1 bell pepper), chopped
2 tsp oregano
2 Tbsp chili powder
4 tsp salt
2 tsp cinnamon (yes, cinnamon!)
2 - 8oz cans tomato sauce
4 cans diced tomatoes w/ chilies
4 - 14.5 oz cans beans (any kind you like. pictured: Kidney, Black, and Navy), undrained
1 can sweet corn, undrained.

Brown meat with garlic, onion, pepper and spices.  Stir in everything else.  Heat until just starts to boil.  Cover & simmer 30-40 minutes, until ready to serve.

Note:  I drain 2 of my cans of beans and leave only 2 undrained.  Just depends on how thick or thin you prefer.  For extra thick & chunky chili, drain all beans as well as the corn.

Thursday, May 29, 2014

Tracy Huxford's Strawberry Yogurt Cake aka "New Beginnings" Cake

Sometimes the tastiest foods are the simplest and I'm all, "Why didn't I think of that?"  I attended an LDS "New Beginnings" night for the young women at church about 18 years ago.  (I was an advisor at the time.)  The leaders decided to serve strawberry cake for the refreshments and each brought their own variation.  This one, made by Tracy Huxford, was my favorite.  I don't know why I don't make it more often, as it's ridiculously simple.  Whenever I do make it, I can't help but think fondly of her.  Ever since that night, I've always referred to this as "New Beginnings" Cake.  I taught my daughter to make this today.  It's going to be our dessert tonight after dinner.


1 Super Moist White Cake Mix
3/4 C water
1/3 C vegetable oil
3 egg whites
2 - 6oz. Yoplait Strawberry Yogurt
1 tub Cool Whip
Strawberries for garnishing, if desired

Preheat oven to 350. Combine mix, water, oil, egg whites and 1 container yogurt on LOW speed 30 sec.  Then beat on MED 2 min.  Pour into prepared 9x13 pan.  (I used 2 round pans in above photo.)  Bake 35-40 min or until inserted toothpick comes out clean.  (I baked the 2 rounds about 20-25 min.)  Cool completely.  Fold the other container of yogurt into the Cool Whip. (Add 1-2 drops red food coloring if you want a pink frosting. (I didn't do that.))  Spread over cooled cake.  Garnish with fresh strawberries.  Refrigerate until ready to serve.

NOTE:  The cake mix may give you different amounts for the water, oil, and/or egg whites.  Keep in mind, since you are adding in yogurt, you will want to use the amounts listed above for best results.

Wednesday, May 14, 2014

Cake Mix Sandwich Cookies {{Easy}}

In this picture, I used a party confetti cake mix, since that is what I had on hand.




1 cake mix
2 eggs, lightly beaten
1/2 C oil

1 tub favorite frosting
sprinkles, optional

Preheat oven to 350.  Combine cake mix, eggs, and oil and stir to mix well.  Scoop dough and form into little balls, about 1" in diameter.  Place dough balls onto ungreased cookie sheet.  Bake approximately 8 minutes.  Let stand 1 additional minute on pan before transferring to cooling rack.  After cookies are cooled, pair up cookies by size.  Spread frosting onto bottom of one cookie and use 2nd cookie to create the other half of the sandwich.  Add sprinkles if desired.

Variations:  For the holidays, use a yellow or chocolate cake mix.  After making sandwiches roll the exposed frosting in crushed candy cane bits.  For cookies and cream, use a chocolate or devil's food cake mix, white frosting and crushed oreo bits.

Tuesday, December 10, 2013

Chicken Bacon Pear Paninis

Three things.  1 - I hate mayo (& miracle whip, for that matter).  2 - I LOOOOOVE paninis.  3 - My family loooooove paninis too!  So, if you're wanting a sandwich that's not your typical turkey with mayo (bleh) on wheat, try paninis! I Note: You don't have to have a grill pan, any pan you'd make a grilled cheese in will do.



Chicken Bacon Pear Paninis (serves 4, 1 serving = 2 mini paninis)

1/2 lb bacon, cooked & crumbled
8 mini ciabatta rolls, cut lengthwise
8 slices Swiss cheese, cut in half
8 slices, med-thick cut, smoked chicken breast
2 Bartlett pears, thinly sliced

Cook bacon to desired crispness; drain on paper towel, and then "crumble" (if crisp) or cut into little pieces.  Set aside.  On the bottom half of a roll, place 1/2 slice cheese, 1-2 pear slices, slice of chicken and then other half of cheese slice.  Top with other half of the roll.  Spray frying or grill pan with cooking spray and turn heat to MED-HIGH.  Once hot place sandwiches onto prepared pan.  After a few minutes, press down to help cook faster and to create those wonderful grill lines we all love!  Turn over and repeat on other side.

Tip: If you have a lid for your pan, that actually helps it cook a little faster and it spreads the heat evenly.  If you are satisfied with the crispness of the bread, but your cheese is thick and hasn't melted to your liking, just zap in the microwave for about 20-30 seconds and voila!

Tuesday, July 23, 2013

Geneva Bender's RHUBARB DREAM BARS

Geneva Bender - one of my dad's cousins (I think) - from Middlebury, IN just also happens to be the creator of these melt-in-your-mouth little gems.  My mother got the recipe from her when I was little, and our family has loved them ever since.  Well, now I'm all growed up and this summer seems like the perfect time to start baking them for my own kidlets.


Geneva Bender's Rhubarb Dream Bars:

Crust:
2 C flour
¾ C pwd sugar
1 C butter, softened

Preheat oven to 350˚. Grease 10”x15” pan; set aside. Mix and press crust ingredients into pan and bake 10 min.

Filling:
4 eggs
2 C sugar
½ C flour
½ tsp salt
4 C diced rhubarb

Mix everything except the rhubarb, until well blended. Fold in rhubarb and spread over baked crust. Return to oven and bake an additional 30-35 minutes. Let cool completely before cutting. Store in airtight container.