SwEeT & SaVoRy CREPES

So, I really love crepes and hadn't made them for a super long time. I decided to go for it tonight for dinner. I was orginally just going to make the sweet crepes and then it evolved into savory as well. They were all very yummy!  The basic crepe recipe is as follows and then be creative with the rest.

Crepes:

1 c. milk

1/4 c. sugar

4 eggs

2 tsp. vanilla

3/4 c. melted butter

1 1/2 c. sifted flour

Stir all ingredients together until smooth.  In a warm buttered pan, pour 1/4 to 1/2 cup of batter (depending on desired size). Rotate pan circularly until the batter is thin and even in the pan. Cook until it looks set up enough to turn and then turn with spatula.

For SwEeT CREPES:

I set up a combination of powdered sugar, fresh whipped cream, nutella, raspberry jam, and peach jam. Let everyone fill their crepes with their own toppings and enjoy!

For SaVoRy CREPES:

After the second turn while cooking,  add cheese & meat (I used turkey) on half of the crepe. Let slowly cook until cheese melts. Add toppings such as; tomatoes, sprouts, lettuce, etc. And finish it up with ranch dressing, honey mustard, or any other sauces you'd like.  Fold the empty half over and then fold again into quarters. Serve and savor!

"Oh Henry!"Bars

These truly are DeLiSH & addicting. If you like peanut butter/chocolate/cereal treats, these are the best.

1 c. corn syrup

1 c. sugar

1 c. peanut butter

1 c. spanish peanuts

3 c. rice krispies cereal

1 c. chocolate chips

1 c. butterscotch or peanut butter chips

In medium sauce pan, bring corn syrup and sugar to a boil. Meanwhile, in a medium mixing bowl add peanut butter, peanuts, and cereal.  Pour syrup & sugar combination over ingredients in mixing bowl and stir until thoroughly combined.  Pour into 9x13 pan and spread flat.  Melt chips together in microwave about 1 minute.  Stir until completely melted and pour over pan.

Great Grilled Chicken

I got this Recipe from a good friend {Ralph}, he used it to slice up on sandwiches...which were very good. But I liked the chicken enough to have it all on its own.  It has a great kick and some serious flavor.

4-6 boneless, skinless chicken breasts

4 garlic cloves, minced

1 jalepano

1 large handful chopped cilantro

kosher salt & pepper

2 limes, juiced

1 orange, juiced

2 T. white vinegar

1/2 C. olive oil

In a 9x12 baking pan, smash garlic, jalepano, cilantro, and salt & pepper to a paste.  Add juice of limes & orange, white vinegar, and olive oil.  Prepare the chicken breasts by scoring lightly on both sides.  Add chicken to marinade, cover and let rest for several hours. The longer the better.  Grill on gas or charcoal grill; turning only one time to keep chicken from drying out.  Enjoy!

Wedding Cupcakes

I did these cupcakes for some friends wedding last month.

They worked out great...They were chocolate cake with cream cheese frosting and topped with a small chocolate shell. Their reception was on the water in the bay and was beautiful.

For the cake:

1 chocolate cake mix

1 small box instant chocolate fudge pudding mix

1/2 c. sugar

3/4 c. oil

3/4 c. water

4 eggs

1 tsp. vanilla

1 c. sour cream

1 c. finely chopped chocolate chips

Sift dry ingredients. Mix in oil, eggs, water, and vanilla.

Stir in sour cream & chocolate.  Pour into lined cupcake tins.

Bake at 350 for 17-22 minutes {depending on your oven}

Cream Cheese Frosting:

1/2 c. unsalted butter, room temp

6 ounces cream cheese, room temp

1 tsp. vanilla

3 c. powdered sugar

In large mixing bowl; beat butter, cream cheese, & vanilla until smooth.  Scrap the sides as needed during mixing. Add the powdered sugar, mixing until smooth.  Beat on medium speed for about a minute to lighten up the frosting.

I used chocolate molds and filled them with molding chocolate for the seashells on top.  You can find these at any cake supply or craft store.  Happy Baking!