Crepes

2 C flour
6 eggs
2 C milk
3 T sugar
1 t vanilla
1 cube butter melted
Dash salt

Mix all ingredients together. Cook on a hot pan on stove.

I honestly make crepes at least once a week. We love them!! This is just the recipe I use, nothing fancy, but yummy!

Cafe Rio Pork

For the Pork:
3 lbs pork (butt or shoulder)
20 oz coca cola
1-1 ½ C ketchup
1 clove garlic, minced

Place the pork in a crock pot.
Stir together the cola and ketchup. Add minced garlic. Pour mixture over meat.
Cover and cook on high for several hours (4-6 hours depending on size of roast, also more time if you choose to cook it on low).
When pork is tender, shred the meat and place back in the crock pot.
Then prepare the sauce and pour over the pork.

Sauce:
2 C tomatillo sauce
1 ½ C brown sugar (more or less to taste)
Juice of 2 limes
Salt and pepper (to taste)
Chili powder
More ketchup (if consistency needs thickening. (don’t put too much, just
take the lid off of the crock pot for an hour or so to thicken.)

Cook and simmer on low for an hour or so.

*****NOTE*****If you can't find tomatillo sauce, which I haven't been able to, just buy 4 tomatillos in the produce section and put them in a blender. I personally think you only need to add 1 - 1 1/2 C tomatillo sauce. I had never seen them before, but trust me, they're there, just ask the produce man. Freeze your extras and use it for later. Deli-sh!

Vanilla Syrup

For those of you who like Magleby's Fresh, this honestly tastes identically like their syrup. Yum! It tastes even better when served on crepes or french toast. You'll lick the pan after.

1 cube butter
1 C sugar
1 C buttermilk
1 T vanilla
1 T corn syrup
½ t baking soda

Bring first five ingredients to a boil.
Add baking soda.
Boil 10 seconds and remove from heat immediately to avoid boil over.

Chicken Fettuchini

This is an easy and very delicious recipe from my friend Kyrsten.

1 package Cream Cheese
1 can Cream of Chicken Soup
1 package italian seasoning
3-4 chicken breasts
- cook in crock pot on low for 5-6 hours or until chicken is done and tender.

Serve over fettuchini noodles or noodles of choice.

ENJOY!

Homemade Refried Beans

I was given this recipe by a friend of mine about a year and 1/2 ago and I can honestly say I have never purchased another can of refried beans again! This recipe is FABULOUS and totally easy!!!

Now the measurements on this is a bit tricky because I usually eyeball it...so you may have to play around a bit. You do this right in your crockpot.

Ingredients:
fill about 1/3 of your crockpot with dry pinto beans
1 package bacon
3-4 cloves of fresh garlic minced
approx. 5-6 cans of chicken stock
1/4 tsp. pepper
salt to taste
2-3 cups shredded cheddar and jack cheese

Saok beans overnight. Rinse and sift through because sometimes you can get little rocks in there. Put the beans in the crockpot. Add all the bacon, the garlic, pepper, and probably about a T. of salt. You may need to add more when they are done. Then fill with chicken stock until it covers the beans about an inch. To cook, it ususally takes about 6 hours on high. They saok up alot of liquid, so you may have to add more and don't worry about adding too much because it will all come out when they are done. You will know when the beans are done because they will pop. You can also spoon one out and taste it. If its soft, its done.

So when they are done, take a fork and pick out the bacon. You want to get out all the big pieces. Then you will want to spoon out the remaing liquid. But reserve this because you may need to add some back after you mash them. Now get a potato masher and mash the beans to a consistancy you prefer and then add the shredded cheese. The cheese will melt into the beans. Add as much as to your liking. At this point taste them and decide if you need more salt.

*For a variation you could replace the cheddar with pepperjack cheese and it would make a great dip.
*This recipe makes a crockpot full, so if you are feeding a smaller number you can cut it in half.

Taco Soup

This is a great one that I use frequently...it has all the flavors of a taco, which I love, thrown into a pot. Try it, it's very good!

Ingredients:
1 lb. ground beef
1/2 onion diced
1 can pinto beans
1 can black beans
1 can kidney beans
1 can corn
1 can diced tomatoes
1 can mexican style tomatoes (tomatoes with green chillies)
1 can diced green chillies
1 can sliced black olives
1 packet taco seasoning
1 packet ranch dressing mix

Brown ground beef and onions. Then add everything else including the juices. Simmer for 30 minutes. Serve with shredded cheese, sour cream, tortilla strips and chives.

Pancakes

Here you go Meg! This one is especially for you. Forget Bisquick! This is way better!

Ingredients:
2 1/2 c. flour
6 tsp. baking powder
2 T. sugar
1 tsp. salt
2 eggs
2 c. milk
4 T. oil

Just throw everything in a bowl and mix it together. If you want you can add any mix-in you would like. I have done chocolate chips and I have done bananas. Both were fabulous! Enjoy!

*This can also be used for waffles.

Bruschetta Chicken Bake

This is another recipe from Kraft Food and Family magazine. It seriously takes 10 minutes to make and then cooks in 30 min. The easiest main dish ever. I made it tonight for dinner and Steve and Kanyon loved it. I'm not one for stove top stuffing, usually, but this was really good. The picture doesn't really show it well... I promise there is chicken under there.

Ingredients:
1 can (14 1/2 oz. can) diced tomatoes, undrained
1 pkg. (6 oz.) Stove Top stuffing mix for Chicken
1/2 cup water
2 cloves garlic, minced
1 1/2 lbs. boneless skinless chicken breasts, cut into bite-sized pieces
1 tsp. dried basil leaves
1 cup shredded mozzarella cheese

Preheat oven to 400 degrees. Place tomatoes with their liquid in medium bowl. Add stuffing mix, water and garlic. Stir just until stuffing mix is moistened. Set aside.

Place chicken in 13x9 in. baking dish; sprinkle with basil and cheese. Top with the stuffing mixture. Bake 30 min. or until chicken is cooked through.

Pineapple Chicken Tenders

This is Steve's latest favorite for me to make. Can be the main dish or a great appetizer! In the picture I made it as a main dish and omitted the skewers... but I would put them on the skewers if I were serving them as an appetizer or finger food.

Ingredients:
1 cup pineapple juice
1/2 cup packed brown sugar
1/3 cup soy sauce
2 lbs. chicken breast tenderloins or strips
Skewers

In a small saucepan over medium heat, mix pineapple juice, brown sugar, and soy sauce. Remove from heat just before the mixture comes to a boil. Place chicken tenders in a bowl. Cover with the pineapple marinade, and refridgerate for at least 30 minutes.

Preheat grill for medium heat. Thread chicken lengthwise onto wooden skewers. Lightly oil the grill grate. Grill chicken tenders 5 min. per side, or until juices run clear. They cook quickly, so watch them closely.

Suggestion - I grill some pineapple with it and serve over rice for a meal. If I don't have fresh pineapple, the pineapple slices or rings work well too.

Italian Pasta Salad

My mom always used to make this and I love it!

Ingredients:
1 box (12 oz.) Rainbow Rotini (or any pasta you like - this is nice and colorful)
1 bottle italian dressing
Variety of vegetables, like carrots, tomatoes, cucumbers, celery, olives, etc.
Can add cheese, diced ham, etc (optional)

Boil pasta according to directions on the box. (Do not overcook!) Drain and let cool. Chop veggies to add. Once pasta is cooled, add veggies and dressing. Add as much or as little dressing as you like. I usually use about half the bottle, or a full bottle if I double it and cook 2 boxes of pasta. Stir and refridgerate until ready to serve.

This is the kind of salad that the flavor gets even better the longer it sits in the dressing. A word of caution though, if you want it to last a couple of days, don't add tomatoes because they tend to not taste as fresh a couple days later.

Loaded "Baked Potato" Soup

I have to credit Kraft Food and Family magazine for this recipe... but it's so easy and good that I can't not share it. You do it entirely in the microwave! How's that for easy? If you don't subscribe to this magazine, I highly recommend it! It's free after all and only comes 4 times a year. It's got great, fast and easy recipes that I have loved trying.

Ingredients:
2 medium baking potatoes, unpeeled
1 can (14 1/2 oz.) chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
3/4 cup shredded cheddar cheese, divided
2 tablespoons sliced green onions, divided
1/4 cup sour cream

Pierce potatoes; microwave on high 5 min., turning over after 2 1/2 min. Cut potatoes into chunks. Combine potatoes, broth and milk in large microwaveable bowl. Microwave on high 6 min., stirring after 3 min. Slightly crush potatoes with a potato masher.

Reserve 2 Tablespoons each of the bacon and cheese and 1 Tablespoon of the onions for topping; set aside. Add remaining bacon, cheese, and onions to soup.

Serve topped with reserved bacon, cheese, onions, and sour cream. Makes 4 servings, about 1 cup each.

Italian Potatoes

This recipe is one from a neighbor. She is italian and has the cutest accent. These are very flavorful potatoes and require fresh herbs to make them or (according to her) they don't taste good.

Ingredients:
1 tablespoon salt
1 tsp. red pepper
3 branches rosemary
2 bay leaves
1 tablespoon of lemon pepper
4 leaves of sage
3 cloves of garlic
1 cup olive oil
potatoes (depends on size for amount - I need to make this again because I can't remember how many I used)

Take all the ingredients and cut them in little pieces. Cube the potatoes (approx. that size) Put everything in a bowl. Stir and leave it for 1/2 hour. After put it in a pan and cook in the oven at 450 degrees for 1 hour.

Oatmeal Cake

This is a recipe that my mom used to make for us growing up and we loved it. It's really good.

Ingredients:
1 1/2 cups boiling water
1 cup quick cooking oats
1/2 cup butter
1 cup brown sugar, firmly packed
1 cup sugar
1 1/2 cups sifted flour
2 eggs
1 tsp. cinnamon
1 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg

Pour boiling water over oats and mix well. Cream butter and sugars thoroughly. Beat in eggs. Stir in soaked oatmeal. Sift together flour and remaining dry ingredients. Stir in oatmeal mixture. Turn into greased and lightly floured 13x9x2 inch pan. Bake at 350 degrees for 30-35 minutes. Cool in pan.

Coconut Topping

Ingredients:
6 tablespoons butter
1/2 cup sugar
1/4 cup brown sugar, firmly packed
1 cup flaked coconut
1/4 cup cream of evaporated milk
1/4 tsp. vanilla
1 cup chopped nuts (optional)

Combine all ingredients but vanilla and heat on stove until bubbly. Stir in vanilla and spread on cake. Put cake with topping back in oven and broil until topping is bubbly.

Let's get this started!

So, I've sent out a few emails to get some participation on this. I'm always telling friends that I need their recipe for this or that, or calling up my sister to have her read a recipe over the phone while I scramble to jot it down. This seemed like a better way, and more fun too!