Pink cake is delicious! White Chocolate Cupcakes

 

White Chocolate Cupcakes

Serves 12

Delicious vanilla and white chocolate cupcakes ready to swirl with fruity strawberry and white chocolate buttercream!

Prep Time

30 min

Cook Time

25 min

Total Time

55 min

Prep Time

30 min

Cook Time

25 min

Total Time

55 min

Ingredients

1. 226g Self-raising flour


2. 226g Butter or low fat margarine (see note below)


3. 226g Caster sugar


4. 4 Medium eggs


5. 1 Bourbon vanilla pod


6. 60g Baking quality white chocolate buttons, chips or callets

Instructions

1. Pre-heat oven to Gas Mark 3 / 325 F / 170 C.


2. Line cupcake pan with 12 cupcake cases.


3. In a bowl with a stand up mixer cream together the butter/margarine or sugar.


4. Once creamed add in the eggs and mix until incorporated.


5. In a glass bowl over a saucepan of simmering water melt down the white chocolate.


6. When the white chocolate has fully melted add with the self-raising flower and seeds of a bourbon vanilla pod into the sugar, butter and egg mix. Stir until fully mixed.


7. Separate the mix equally between the 12 cupcake cases filling to 2/3rds full.


8. Bake for 20-25 minutes or until done!

Notes

1. If using low fat margarine please check the packet to see if it is suitable for baking with!

Breadless sandwich ideas

 

Makes 4 servings
Preparation: 15 min. Cook approx. 5 min.

Ingredients:
1 tomato
2 slices Mozzarella skim cheese
20 asparagus stalks
4 T fresh basil
½ T olive oil
2 T balsamic vinegar
Pepper for taste
Directions:
On low-medium heat, sauté the asparagus and olive oil approx. 5 min. Remove from heat.
Slice the tomato in centimeter thick slices.
Layer the tomato, mozzarella, basil, & asparagus. Drizzle with the balsamic vinegar. Sprinkle with pepper.
Cut & enjoy!
Nutrients: 84.7 calories, 5.8g protein, 6.8g carbohydrates, 4.25g fat

7 Detox Smoothies With Added Health Benefits

 

Smoothies are a great way to boost your fruits and veggies daily intake.  It makes a delicious quick breakfast, a nice refreshing snack, a wonderful healthy dessert or a super post-training drink.  Not only the flavor combinations are infinite, you can prepare different recipes to benefit from specific health components from its ingredients.  One other great thing about smoothies is that to the opposite of simple juices, it keeps all the natural fiber, which help cleansing the digestive tract.  The powerful detox foods that go into it help your liver to detox naturally, and they can help you stay healthy and look great.

Flat Tummy

Rich in digestion supporting ingredients, this smoothie will help prevent bloating and digestive stress that can sabotage your tummy flattening efforts.

• 3/4 c. papaya


• 3/4 c. sliced peaches


• 1/2 pear, sliced


• 1 tsp fresh ginger


• 2 mint leaves


• Water to thin

Skin Saver

Antioxidants in berries are known to help to fight wrinkles and other skin ageing signs.  Berries are also a great way to control blood sugar that can sabotage your complexion.  This smoothie also contains Omega 3, to fight inflammation, as well as vitamins E and C, both renown to help the skin.

• 3/4 c blueberries


• 3/4 c pitted cherries


• 5   strawberries


• 1/4 avocado, peeled and pitted


• 2 tsp wheat germ (optional)


• 2 tsp ground flaxseed


• Water, to thin

Peanut Butter Energy Booster

This protein-rich and minerals-filled smoothie will give you long-lasting energy.  Cinnamon will help to control your blood sugar so your energy level won’t crash too quickly.

• 1 big banana


• 1 scoop of natural hemp protein powder


• 2 tsp of natural peanut butter


• 1 handful of fresh baby spinach


• 1/2 tsp of cinnamon


• Water, to thin

Bone Lover

This vitamin-rich green smoothie contains calcium, magnesium and other bone building minerals to keep your bone strong and healthy.

• 2 bananas


• 1 handful of Swiss chard leaves, stems removed


• 1 handful of kale leaves


• 1 tsp of green Matcha powder


• 1/2 cup of homemade almond milk

Immune System Booster

Rich in vitamin A, C and zinc, this smoothie can increase the production of white blood cells and antibodies to get your body ready to resist this season’s infections.

• 1/2 c. mango cubes


• 1/2 c. cantaloupe cubes


• 1/2 c. fresh pineapple cubes


• 1/4 c. chopped pumpkin seeds


• Water, to thin

Natural Skin Tanner

Studies have proven that a beta-carotene rich diet can make your complexion glow, and that particular skin tone is usually considered healthier than a regular skin tan. This smoothie can help you get that healthy glow without risking your skin lying under the sun.

• 1/2 cup of cantaloupe cubes


• 1/2 cup of papaya


• Juice of 1 orange


• 1/2 cup of carrot juice (or water)


• 1 small knob of fresh ginger

Antioxidant Power

Feel the power of this detox foods-rich smoothie.  Very rich in antioxidants, this smoothie will help to support your liver to detox naturally and help your body stay healthy and young longer.

• 1/3 cup of blueberries


• 1/3 cup of raspberries


• 1/3 cup of pomegranate kernels


• 1/4 cup of beet juice (optional)


• 1 banana


• Water to thin

Spaghetti Squash AuGratin

 

Now I have openly admitted what a carb-obsessed, potato loving freak I was before going Primal. So when I tell you that I am 100% convinced that this will satisfy my craving for potatoes this holiday season that's a big deal! The options with this dish are endless, you can make it as I did below or you could skip the sour cream and cheddar and go for heavy cream and gruyere with a dash of nutmeg. It goes without saying that this is going to become a permanent fixture in my weekly rotation until I find my favorite flavor combination. Served alongside a tender roasted pork tenderloin, this Spaghetti Squash Au Gartin is a hearty full flavor side dish your entire family will love

Ingredients

1	medium spaghetti squash
2	tablespoons butter
1	small yellow onion, cut in half and very thinly sliced
¼	teaspoon red pepper flakes, or more if you like it spicy
1	teaspoon fresh thyme
½	cup sour cream
½	cup shredded cheddar cheese

Directions

Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste. Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese. Place into a 375º for 15 – 20 minutes until golden brown on top.

cookie container

Delivering plates of treats to every street on our house was one of my favorite Christmas traditions growing up, and I’ve continued it with my own kids. But as they get older our family gets busier AND our list of people to deliver gifts to gets longer…so the time has come to simplify. If you’re in the same boat you’ll love these muffin Christmas gift printables and easy packaging ideas.

I came up with two versions of a neighbor/teacher gift for today’s post. The ‘easy version’ is to spend an hour or two baking a couple dozen muffins and divvy them up into sets of four for delivery (I’ll show you how to make a cute basket from a paper plate). The ‘easier version’ dispenses with baking altogether–all you have to do is dress up muffin mix packets with a doily and some baker’s twine. Both options are quick and inexpensive, and either one will be appreciated by the recipients. I’ve created a printable tag and circle label that say “You’re gettin’ muffins for Christmas!”

 

Homemade Corn Dog Recipe :)

Homemade Corn Dogs
Makes 10 Corn Dogs

1 1/2 cups yellow cornmeal
1 1/4 cups all-purpose flour
1/4 cup sugar
1 Tablespoon baking powder
1/4 teaspoon salt
1 egg, beaten
1 1/2 cups buttermilk (regular milk works too)
1 Tablespoon vegetable oil
1 Tablespoon honey
1 (10 count) package Hot Dogs
10 wooden skewers or chopsticks

2 Quarts Vegetable Oil, for frying

Directions: In a medium or large pot, add the oil. Turn heat to medium and heat oil to 350 degrees F.

In a large bowl, add the cornmeal, flour, sugar, baking powder and salt. Stir together. Then add the beaten egg, buttermilk, oil and honey. Stir until combined. (Batter should be a little thicker than pancake batter)

Remove hot dogs from package. Wipe them all dry with a paper towel (this will help the batter stick to them better) Insert one skewer or wooden stick into each hot dog.

Pour the batter into a tall drinking glass. Holding by the skewer, take one hot dog and dunk it into the batter, coating all of the hot dog. Slowly remove from batter and let a little excess batter drip back into the cup. Immediately place it into the hot oil, while still holding the stick. Turn as necessary to brown all sides. Cook for 2-3 minutes, or until all sides are a deep golden brown. Remove from hot oil and place on paper towels to drain grease. Repeat with all hot dogs.


 

100+ Valentine's Day Desserts - Shugary Sweets

original source: http://www.shugarysweets.com/2014/01/valentines-dessert

Smoked Salmon Lasagna Rolls Recipe

ngredients

8 lasagna noodles

• 1 bag, 284 g (10 oz) spinach, washed, dried and torn in pieces


• 30 ml (2 tbsp) olive oil


• Salt and freshly ground pepper, to taste


• 8 slices (225 g / 8 oz) smoked salmon


• 12 thin slices (225 g / 8 oz) light provolone cheese, each slice cut in half


• 500 ml (2 cups) commercial tomato sauce


• 180 ml (3/4 cup) 35% cream

Directions

1. In a large pot, cook the pasta al dente according to package directions. Rinse in cold water, oil each noodle lightly and set aside in a single layer on a clean tea towel.


2. In a saucepan, wilt the spinach in the oil. Season with salt and pepper, remove from heat and set aside.


3. Preheat oven to 200°C / 400°F.


4. Place a slice of smoked salmon and some of the spinach on each lasagna noodle. Top with 2 half-slices of cheese and roll up. Arrange the rolls in a greased casserole, seam side down.


5. In a saucepan, heat the tomato sauce. Stir in the cream, season with salt and pepper and simmer for 2 minutes.


6. Pour the sauce over the rolls, top each roll with a half-slice of cheese, and bake 20 minutes.


7. Serve two rolls per person, with the sauce spooned over the top.

101 Halloumi Cheese Recipes Try it fried in olive oil/garlic and crumbled in a salad

Halloumi is a traditional cheese from Cyprus, the island in the Mediterranean Sea.

Halloumi cheese has a higher melting point than other cheese what makes it suitable cheese for grilling and frying. You almost won't find any BBQ in Cyprus without the use of halloumi.

Sometimes you might also come across haloumi cheese or hallomi cheese, which is the same and refers to Halloumi too.

It is also very common in warm months, to eat halloumi together withwatermelon. The juicy slices of the watermelon are quite refreshing while the slices of halloumi give the delicious taste.

Halloumi is also one of the dishes that are usually served within a Cyprus Meze and very often you also will see a few slices of halloumi accompanying a cold beer ordered in a taverna.

original source:http://pmolinero.squidoo.com/halloumi

Three-Cheese Beef Pasta Shells

 

Ingredients

24	uncooked jumbo pasta shells
1	lb lean (at least 80%) ground beef
1	jar (26 oz) chunky tomato pasta sauce
¼	cup water
1	container (8 oz) chive and onion cream cheese spread
1½	cups shredded 6 cheese Italian cheese blend (6 oz)
½	cup grated Parmesan cheese
1	egg
1 to 2	tablespoons chopped fresh parsley, if desired

Directions

1 Heat oven to 350°F. Cook and drain pasta shells as directed on package. 2 In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Cool slightly, about 5 minutes. 3 In large bowl, mix pasta sauce and water. Pour 1 cup of the pasta sauce mixture in bottom of ungreased 13x9-inch (3-quart) glass baking dish. In medium bowl, mix cheese spread, 1 cup of the Italian cheese, the Parmesan cheese, egg and cooked ground beef. Spoon heaping tablespoon mixture into each shell. Arrange stuffed shells over sauce in baking dish. Pour remaining sauce over top, covering shells completely. Cover with foil. 4 Bake 40 to 45 minutes or until bubbly and cheese filling is set. Sprinkle with remaining 1/2 cup Italian cheese. Bake 10 minutes longer or until cheese is melted. Sprinkle with parsley.

Chunky Monkey Trail Mix - Paleo snacks

Ingredients

• 2 1/2 cups raw cauliflower florets (about 2 cups when cooked)


• 1 large egg


• 1 large egg white


• 1/2 cup onion, diced


• 1 tsp garlic, minced


• 2 tbsp fresh parsley, minced


• 1/2 cup Colby Jack cheese, grated


• 1/2 cup seasoned Panko breadcrumbs


• salt and pepper, to taste

Instructions

1. First, cook the cauliflower florets by pouring 1/4 inch of water into a large pan over medium heat. Once the water is simmering, reduce the heat to low and add the cauliflower. Cover with a lid and let simmer for about 5 minutes. The cauliflower should be tender, but not mushy when done.


2. Preheat the oven to 400 degrees Fahrenheit.


3. Chop the cauliflower into fine pieces and place 2 cups of the cauliflower pieces into a medium bowl. Add the remaining ingredients and stir.


4. Shape about 1 1/2 tablespoon of cauliflower mix into an egg-shape and place on a prepared baking sheet. Be careful not to overcrowd the baking sheet.


5. Bake for 25 minutes, flipping the tots occasionally to brown each side.


6. Serve immediately.

No-Bake Pecan Coconut Praline Cookies

Ingredients:
2½ cups sugar
½ cup evaporated milk
½ cup corn syrup
½ cup butter
1 teaspoon vanilla
2-2½ cups chopped pecans
2½ cups grated coconut

Directions:

1. Set pecans, coconut, and vanilla off to the side


2. Mix sugar, evap milk, corn syrup, and butter in large saucepan.


3. Bring to a rolling boil & boil for 3 minutes.


4. Remove from heat & add pecans, coconut, and vanilla


5. Stir for about 4 minutes.


6. Take a spoonful of batter and place on wax paper. Let it sit until batter has hardened.


7. Remove from paper and enjoy.

Potato Dish!

Ingredients

Makes 10 servings (Increase/Decrease).

• 10 large · Russett potato or new potatoes washed off


• ½ teaspoon · salt


• ½ teaspoon · tsp pepper


• ½ teaspoon · garlic powder


• 1 · Onion


• 1 · Bell pepper


• 1 stick · butter


• 1 packages · 14oz hillshire farm sausage or can be any kind of sausage


• 1 pound · ground meat

Directions

• 1 Preheat oven to 450°


• 2 Wash potatoes n if ur using new potatoes I myself like to leave Peel on but if using the other potatoes wash n Peel then cut them in cubes


• 3 Put potatoes in large baking pan n Season your potatoes with salt,pepper garlic powder stir around real good then put your butter,cooked sausage n ground meat nyour onion,bell pepper


• 4 Add enough water to cover potatoes


• 5 Place your pan in the oven n cook till potatoes are soft I say let it cook at least 1 hr.n 30 mins


• 6 Serve n enjoy....I'm new to all this but I'm sure I will get the hang of it so bare with me have a great day

Sugar Cookie Lemon Tarts

 

Ingredients

• For the crust:


• 8 Tablespoons (115g) unsalted butter, softened


• ½ cup (100g) granulated sugar


• 1 egg


• 1 and ½ cup (190g) all-purpose flour


• scant ¼ teaspoon baking powder


• pinch salt


• For the lemon filling:


• 2 eggs


• 3 egg yolks


• ¼ cup whipping cream


• juice from 1 large lemon


• ¼ cup granulated sugar


• For topping


• 4 Tablespoons powdered sugar, divided


• ½ cup whipping cream

Instructions

1. To make the sugar cookie crust, in a standing mixer (or by hand) beat the butter and granulated sugar until light and fluffy, about 3 minutes oh high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds (do not overmix). Wrap the dough in parchment paper and refrigerate for 30 minutes.


2. Preheat the oven to 350 degrees F. Lightly grease a mini muffin tin with butter or cooking spray.


3. While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth.


4. Remove the cookie dough from the refrigerator. Divide the dough into quarters and divide each quarter into six even balls of dough. Press each ball of dough it into a space in the muffin tin. Using your thumbs, press the dough into the tin so that it is evenly distributed along the sides and bottom. (Don’t worry if it is a bit thinner in some places than others.) Pour the lemon filling into the center of each sugar cookie cup, stopping just below the top of the crust.


5. Bake until the filling is set and the crust begins to turn golden, 10-12 minutes. (Do not over bake – pull the tarts out just when you see any golden color on the crusts.) Allow these to cool completely at room temperature. Refrigerate until ready to serve.


6. Before serving, dust the tops of the tarts with 2 Tablespoons of powdered sugar. Beat the whipping cream with the remaining 2 Tablespoons of sugar until stiff peaks form. Pipe or spoon the whipping cream on top of each tart. Serve chilled.

Layered salad in a mason jar

Ingredients

Beet Vinaigrette

• 1 Citrus Coconut Roasted Beet


• 1 1/2 ounces Orange Juice, about 1 large orange


• a few squeezes Lemon Juice


• 1 tablespoon Unsweetened Coconut Milk


• 1/4 cup Avocado Oil, Grapeseed or a nutty oil would taste great too

Quinoa Salad

• 2 cups cooked Quinoa


• a few Citrus Coconut Roasted Beets, cut into bite sized pieces


• a few handfuls Baby Spinach leaves


• a few ounces of your favorite toasted Nuts, we love Pecans and Walnuts


• zest from one Orange

Optional

• a little bit of cheese, Feta, Blue Cheese crumbles or small slices of Brie are tasty

Method

Beet Vinaigrette

• Blend all ingredients in a food processor or blender until you have a dressing. You can make it smooth or leave a little chunky.

Quinoa Salad

• Mix some of the cooked quinoa with the beet vinaigrette. Layer salad in jars with quinoa, beets, spinach, nuts and some cheese if desired. Top salad with some more dressing and orange zest.

Notes

• Adjust the ingredients in the vinaigrette to suit your taste. For more tang, add more lemon juice. Want it sweeter? Add some stevia or honey.


• Nut free? Not a problem, use sunflower seeds instead.


• Vegan? This is the perfect salad for you! Just skip the optional cheese.

Festive and delicious, Soft Almond Sugar Cookies

Ingredients

• 2/3c butter, ever-so-lightly softened


• 2/3c shortening


• 1-1/2c sugar


• 2 eggs


• 2t almond extract


• 2-3/4c cake flour


• 1c all-purpose flour


• 1T cornstarch


• 2t baking powder


• 1/2t salt


• sugar sprinkles or turbinado sugar

Instructions

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, shortening, and sugar until combined. Incorporate eggs and almond extract.


2. In another bowl, sift together the flours, cornstarch, baking powder, and salt. Gradually add the flour mixture to the butter mixture until fully combined.


3. Chill the dough 30 minutes.


4. Preheat oven to 350. Prepare cookie sheets with parchment paper.


5. Portion out the dough using a medium cookie scoop. Roll the dough into balls, then roll the balls in sugar sprinkles or turbinado sugar to completely cover. Place on cookie sheets. Using the palm of your hand, press down firmly on the top of the cookie to flatten a bit (cookies will not spread much while baking). Bake 8-10 minutes, or until still very soft in the center, but not doughy. Remove cookies to a cooling rack.

Oven Fajitas

Ingredients

SEASONING

• 1 Tbsp chili powder $0.15


• ½ Tbsp paprika $0.07


• ½ tsp onion powder $0.03


• ¼ tsp garlic powder $0.02


• ¼ tsp cumin $0.02


• ⅛ tsp cayenne pepper $0.02


• 1 tsp sugar $0.02


• ½ tsp salt $0.02


• ½ Tbsp corn starch $0.02

FAJITAS

• 2 small (or 1 lg.) onion $0.64


• 2 medium green bell peppers $1.00


• 1 medium red bell pepper $1.50


• 1 lb. chicken breast* $1.99


• 2 Tbsp vegetable oil $0.04


• 1 medium lime $0.40


• 8 (6-inch) tortillas $1.20


• ½ cup sour cream (optional) $0.42


• ¼ bunch cilantro (optional) $0.22

Instructions

1. Preheat the oven to 400 degrees. Mix all of the ingredients for the fajita seasoning in a small bowl and set aside (chili powder, paprika, onion powder, garlic powder, cumin, cayenne pepper, sugar, salt, and corn starch).


2. Cut the onion and bell peppers into ¼ to ½ inch wide strips. Place them in a large 9×13 inch casserole dish. Slice the chicken breast into very thin strips and add it to the casserole dish with the vegetables.


3. Sprinkle the seasoning over the meat and vegetables. Drizzle the vegetable oil over everything and then use your hands to toss the ingredients until everything is well coated in oil and seasoning. Bake in the preheated oven for 35-40 minutes, stirring once half way through. Squeeze the juice from half of the lime over top of the meat and vegetables after it comes out of the oven.


4. Scoop a small amount of meat and vegetables into the center of each tortilla. Top with a few sprigs of cilantro, a dollop of sour cream, and an extra squeeze of lime if desired.

Chicken Caesar Salad

original source: http://fliiby.com/

Vegetable Korma Curry

Vegetarian Korma Curry

(makes six 1c. servings @ aproximately 290 calories per cup)

Note: Can also be made vegan: simply replace the ghee with oil and do not add half & half to finish the curry.

Also, feel free to add what ever vegetables you would like!  Aim for about 4 or 5 cups of mixed vegetables.

• 1/2 tbsp. ghee (substitute with oil if making vegan)


• 1/2 tbsp. vegetable oil


• 1 1/2 tsp. turmeric- divided


• chili powder, to taste (Korma is supposed to be a mild dish)


• 2 tsp. garam masala


• 1 tbsp. cumin powder


• 1 medium potato- diced into 1/2 inch chunks


• 1/2 c. carrots- sliced


• 1/2 c. broccoli


• 1 c. cauliflower


• 1 c. green beans


• 1 c. mushrooms


• 1/2 c. paneer- diced (substitute tofu if making vegan)


• 1 tbsp fenugreek leaves (fresh or dried)


• 1/2 c. cashew nuts- plus more for garnish


• 1 c. light coconut milk


• 3 c. curry base (Recipe Here)


• 2 heaping tbsp. Coconut  (preferably unsweetened)


• 1 c. water–added 1/2 c. at a time


• salt, to taste


• pepper, to taste


• 2 tbsp. half & half- to finish (leave this out if making vegan)


• small handful golden raisins- to garnish


• coriander (cilantro) leaves- chopped- to garnish

Directions:

• Prepare all vegetables, thaw your curry base, get the blender ready and get ready to make some korma!


• In a large pan, heat 1/2 tbsp of oil and 1/2 tbsp ghee (if using) over med-high heat.  Once the oil gets hot, add 1/2 tsp. turmeric powder, a little chili powder, 2 tsp. garam masala, and 1 tbsp cumin powder.  Stir everything together until it begins to make a paste and the spices are cooked. Add the fenugreek leaves.


• Add the potatoes.  Stir-fry until the potatoes begin to get a little brown—they don’t need to cook all the way through, yet.


• Add all other vegetables and paneer (I usually add them straight from the freezer!) and stir-fry for about 3 minutes.  Add about 1 tsp. salt. Turn off the heat.


• Meanwhile—grab your blender.  Toss in 1/2 cup cashew nuts, 2 tbsp coconut and 1/2 c. water.  Blend until everything looks nice and smooth.


• To the blender, add 1 c. light coconut milk, 3c. curry base and 1 tsp. turmeric powder.  Blend until your gravy looks chunk-free and delicious! Taste it…if you feel it needs more coconut flavor, add a little more coconut and blend again.


• Pour the gravy into the pan with the vegetables.  Add 1/2 c. water into the empty blender and swish it around to loosen up whatever gravy was left behind.  Dump this in the pan too.  Turn the heat to about medium and let the curry simmer until the vegetables are cooked.  Add salt and pepper to taste.


• Once the vegetables are cooked–tender, but not mushy–toss in 2 tbsp. chopped cashew nuts and a small handful of golden raisins.  Finish with 2 tbsp. half and half (if using)-stir to combine. Garnish with chopped coriander.


• Serve with rice or rotis…and enjoy!

Make sure you pay special attention to the curry once the gravy is added back to the vegetables.  It may start to thicken up–which can cause it to burn.  Stir often and add a little water, as needed.

 

Crepes for Valentines day by freda

Ingredients

CREPES MIX
1 1/2 C	all purpose flour
1/2 tsp	baking pdr
dash	salt
2 Tbs	sugar
2 C	milk
2 Lg	eggs
2 Tbs	melted butter get recipes @ goboldwithbutter.com
FILLING
2 cans	comstock strawberry pie filling or flavor of your choice.
TOPPINGS
	powder sugar, ice cream, whip cream, yogurt, the choice is all yours. Directions 1 Combine "CREPE Mix Ingredients" and set aside over night. Not less than 4 Hrs. 2 To Cook Crepes; Season a Small egg pan or Skillet, with Melted Butter. Pour 1/4 Cup MIX (use Measuring cup) into Med High Heated Skillet/Pan, Cook until Brown on Both sides. As they Cook Place on a Platter and Seperate with Wax paper, until ready to fill them. Keep warm. 3 To Fill Crepes, Heat Filling to Hot, add warm filling and Roll in Jelly roll style. Place on your serving Plate. Top with Sprinkled Pdr Sugar,(Dust well), Whip cream, or Your choice of Toppings above.