Crepes

 Crepes Recipe

• 6 large eggs

• 1½ cup milk, or more as needed

• 1½ cup water

• 1 teaspoon salt or to taste

• 3 cup all-purpose flour

• 6 tablespoons butter, melted

Blend everything together in your blender (don't double the recipe, it won't fit. This recipe is already trippled to accomodate a large family). Let rest minimum of 20 minutes. 

On the stovetop, heat a nonstick 10" frying pan  and then greast lightly with cooking spray. Meaure out about 1/4 cup batter (I sometimes do 1/3 cup) and poor into the middle the pan and quicky lift the pan and swirl it so the batter evenly coates the bottom of the pan. It will take about 45 seconds to a minutes to cook on one side, then flip to the other. 

Canned Pizza Sauce

Homemade Bottled Pizza Sauce (each pint Makes ~2 Pizzas)

Ingredients:

• 16 cups (4 quarts) peeled, cored, and blended tomatoes

• 3 cups blended onions

• 5 (6 oz) cans tomato paste

• 3 Tbsp flaked oregano

• 3 tsp dried basil

• 2 tsp garlic powder

• 2 dried chili peppers (or just use fine red pepper flakes)

• 2 Tbsp salt

• ½ cup + 1 Tbsp vegetable oil

• 1 dash black pepper

• 3 bay leaves

Instructions:

1. Prepare tomatoes: Blanche, peel, core, and blend to make 16 cups.

2. Cook sauce: Combine all ingredients in a large pot. Simmer for 1 hour, stirring occasionally. Remove the chile pods and the bay leaves. 

3. Preserve: Pour hot sauce into sterilized pint jars. Add 1 tsp lemon juice per jar. Process in a water bath or steam canner for 20 minutes. Makes around 9 pints. 

Cream Cheese Peach Pie

 Cream Cheese Peach Pie

STEP 1:

Prepare and bake pie shell. Let cool completely. (my favorite is my "Easy Pie Crust" recipe)

STEP 2:

1 (8 oz) package cream cheese (soft)
1/3 c. lemon juice
1 can sweetened condensed milk
1 small tub cool whip 

Beat together the cream cheese, lemon juice, and condensed milk together until smooth. Fold in the cool whip. Poor into the cooled, cooked pie crust. 

STEP 3:

1 c. water
1 smashed peach
2 TBS. cornstarch
small box (3 oz.) peach jello
8-9 peeled and sliced peaches (small chunks)

Mix the water, smashed peach, cornstarch and cook until thick. Add small box of peach jello. Let cool 5 minutes (transfer it to a different bowl to help it cool). Add sliced peaches and mix gently. Spread overtop the cream cheese layer. Refrigerate until set before serving. 

Olive Garden Chicken Alfredo

 

• For the Chicken:

  • 2 chicken breasts, cut in half lengthwise so they are thin
  • 2 eggs, beaten with 2 Tbsp. milk
  • 1 cup Italian-style breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ¼ cup flour
  • 1 tsp. garlic powder
  • ½ tsp. smoked paprika
  • ½ tsp. salt
  • Pepper, to taste
  • 2 Tbsp. butter
  • 1 tsp. olive oil

  For the Alfredo Sauce:

  • ½ cup butter
  • 1 Tbsp. garlic, minced
  • 2 Tbsp. all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • ¾ cup grated Parmesan cheese (plus more for serving)
  • ⅛ tsp. pepper
  • 2 Tbsp. parsley
  • 16 oz. cooked pasta

  
  

  
  

  
  

  Instructions

  1. Prepare the coating:
     In a pie dish, stir together breadcrumbs, Parmesan, flour, garlic powder, salt, and pepper. In a second pie dish, whisk together eggs and milk.
  2. Coat the chicken:
     Toss chicken in the flour/breadcrumb mixture, then in the egg mixture, and then again in the flour/breadcrumb mixture for a thick, crispy coating.
  3. Cook the chicken:
     Melt butter in a large skillet over medium heat. Stir in olive oil. Add the coated chicken and cook for 4–5 minutes per side, until golden and cooked through. Transfer to a plate and cover to keep warm.
  4. Cook the pasta:
     Boil pasta in well-salted water according to package directions. Drain and set aside.
  5. Make the Alfredo sauce:
     In a clean, high-sided skillet, melt ½ cup butter over medium-low heat. Add garlic and sauté until fragrant, about 1 minute. Sprinkle in flour and whisk constantly for 1 minute. Remove from heat and slowly whisk in the cream and milk until smooth.
  6. Finish the sauce:
     Return skillet to medium-low heat. Stir in Parmesan cheese and pepper. Simmer gently until the cheese melts and the sauce thickens slightly.
  7. Combine:
     Toss the cooked pasta with the sauce. (It might seem a little soupy at first, but the pasta will quickly absorb more sauce for the perfect creamy texture.)
  8. Serve:
     Plate the pasta, top with sliced chicken, sprinkle with extra Parmesan and parsley, and enjoy!

Instant Pot Creamy Fettuccine

• 4 Tbs. Butter
• 5 large garlic cloves, minced
• 3 cups chicken broth, or 3 cups water with 1 TBS. chicken bouillion mixed in
• 1 1/4 cup heavy cream
• 1/2 tsp. salt
• 1/2 tsp pepper
• 16 oz. Fettuccine noodles broke in half (uncooked)
• 1 cup parmesan cheese (fresh only, not the powder stuff)

1. Set instant pot to saute. Add butter and saute the garlic for a minute until the aroma builds.
2. Add in chicken broth, cream, salt, and pepper and stir. 
3. Place the noodles in the instant pot, trying to keep them separated so that they don't all stick together when they are cooking. Make sure they are pressed down so that liquid covers them somewhat. 
4. Cook in the instant pot for 9 minutes, then let sit 4 minutes before releaseing pressure. 
5. Open the instant pot and stir, then add the parmesan cheese and stir more.

Tips:

I like to saute shrimp in garlic, olive oil and butter on the stovetop while the fettucine is cooking in the instant pot, then combine when both are finished. I tried once doing the shrimp in the instant pot with the noodles and it was not good. 

I've also added in rotisserie cooked chicken pieces after the noodles are cooked  for chicken fettuccine. That's yummy too. 

Blackberry Cobbler

Blackberry Cobbler

5 c. blackberries
1 1/4 c. Sugar 

*Stir together fruit and sugar and set aside; let stand 15-20 minutes.

Batter:

2 c. flour

4 tsp. baking powder

1 tsp. salt

3/4 c sugar (optional)

*sift together, then add:

2 c. cold milk

1 c. (2 cubes) melted butter 

Pour batter into ungreased 9x13 pan. Spoon blackberries on top of the batter.

Bake @ 375 degrees for 45-55 minutes. 

Serve with ice cream! 

Lemon Meringue Pie (using lemon jello pudding)

From the back of the Lemon Jello Pudding box. It seems that not all boxes have this recipe listed anymore, but it's a good one!

Lemon Meringue Pie (using lemon jello pudding)

-Small box lemon pudding (3 oz.)
-1/2 cup sugar
-2 beaten egg yolks
-2 1/4 c. water
-baked pie crust

Mix everything together and bring to a full boil on medium heat, stirring constantly. 

Cool 5 minutes stirring twice

Pour into cooled baked 9" crust

Meringue

-3 egg whites
-1/3 c. sugar

Beat whites with a mixer until foamy. Gradually beat in sugar until stiff peaks form. Spread over filling sealing around the edge of the crust. 

Bake 10-15 minutes or until the meringue is lightly browned.

Cool at room temperature for 4 hours. Refrigerate