Crepes

My son wanted to have crepes for his birthday breakfast, so we whipped up a batch this morning! This is our go to crepe recipe. Its from the "Favorites" cookbook. So easy and delicious! I don't have a crepe pan, but I just use a small (8 inch) saute pan and it works great! We filled ours with homemade strawberry/kiwi jam and topped with powdered sugar!  We have also done it with bananas and chocolate sauce, strawberries and powdered sugar, with some fresh orange juice squeezed on top...so good!

Crepes:

1/2 c. cold water

1/2 c. cold milk

4 eggs

1/4 t. salt

2 t. sugar

1 c. flour

2 T. butter, melted

Put liquids, eggs, salt, and sugar into blender, blend until mixed. Add flour and melted butter and mix at top speed for one minute.  Cover and refridgerate until ready to use. Heat pan over moderate heat, for each crepe, lightly grease pan with oil or butter (Butter is Better!) Pour 1/4 c. batter into pan and swirl around to cover pan and so batter spreads evenly. Turn when lightly browned and cook on other side. Stack crepes between paper towels to keep warm. Serve with toppings of choice, roll up and enjoy!

Mini Quiche

This last weekend, I had to make brunch for around 80 women for a church gathering. I was scared to death! I had never cooked for this many people at a time before! I also was struggling with something that I could make ahead, freeze, and reheat the day of, without losing taste or quality. The solution: QUICHE! I tried out a couple different recipes until I found the one that I liked the best, and then the next problem presented itself: serving portions. I tried a couple different ways, but the final product was muffin tins! It worked wonderfully!! The fun thing about this quiche is you can change up the cheese and veggies to make it your own. Enjoy!

Mini Quiche

8 beaten eggs

3/4 c. cottage cheese

1 1/2 c. mozzarella

2 c. fresh spinach, chipped into small pieces

1 c. diced ham

1 tomato, diced

Preheat oven to 325 degrees. Mix all ingredients in a mixing bowl with a whisk. Using a 1/4 c measuring cup pour 1/4 c portions into WELL GREASED muffin tins. (I thought about using cupcake liners next time for easier clean-up...). Cook for around 35 minutes, or until center is set and top is lightly golden brown. slide a knife around edges to loosen and scoop out with a spoon! enjoy!

Cowboy Pancakes

We call this a cowboy pancake because that's what Matt told us his mom called them. I have also heard them called Hootenanny pancakes, german pancakes, etc, etc, Call them what you like, they are fluffy, fun, and delicious. The kids love to watch the batter "grow" while its cooking in the oven. You can top them with whatever floats your boat at the time: The picture is giving the idea of a nice stawberry jam with powdered sugar sprinkled on top. (My personal fave). My kids like, maple syrup, berries and whipped cream, just to name a few.
Cowboy pancakes

6 eggs

1 c flour

1 c. milk

1/2 t salt

1/2 c. butter


powdered sugar

fresh berries sliced

Any other toppings you may find amusing.




Beat together eggs, flour, milk, and salt for 5 minutes. We do this in a blender and let it get nice and frothy.Meanwhile heat oven to 425 degrees. Place 1/2 c. of butter in a 9x13 baking dish. Put in hot oven just long enough to melt butter ( but not brown it). remove from oven and pour egg mixture in to hot butter. Bake at 425 degrees for 20 minutes. Pancake with "grow" up the sides of the pan. Cut into slices and cover with the toppings of your choice.

French Ham, Cheese, and Egg Fondue Casserole

I love, love, love, when I have time to make a warm, delicious breakfast! Most mornings we are so crazy that we just do the standard cereal, yogurt, and fruit. However, I have been trying to add some protein to breakfast due to all of the studies showing that it helps increase brain activity and helps curb hunger until lunch time. This is a breakfast/brunch casserole that I have made many times, and it is a hit everytime! Perfect for a lazy Saturday or Sunday morning. (Or if you are really motivated, make it for a weekday!!! Enjoy!
2 T. butter softened
3 T. all purpose flour
1 T. mustard powder
24 oz. ham cut into 1 inch cubes (all I had on hand was thin sliced deli ham, and it worked out fine cut into bite size pieces)
8 oz. chedder cheeze cubed
3 c. cubed day old french bread
4 eggs, beaten
3 c. milk
1 dash hot pepper sauce (don't omit this - it's not spicy, just adds LOTS of flavor!)
3 T. butter, Melted
1\2 c. grated parmesan cheese

Generously greased a 9x13 glass baking dish with softened butter. Stir together four and mustard powder. place ham and cheese cubes in a large mixing bowl, sprinkle with flour mixture and toss to coat evenly. Add bread cubes and toss to mix. In a separate bow, whish together eggs, milk, and hot pepper sauce.
Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 T of the melted butter, and sprinkle with 1/3 of the parm cheese. Repeat twice more to form three layers. Pour egg mixture over top, cover with plastic wrap, and put in fridge for at least 8 hours or overnight.
The next morning, remove from fridge, remove plastic wrap and let sit for 30 minutes. (i only let it sit for as long as it takes to preheat the oven). preheat oven to 350 degrees and bake uncovered until the eggs have set and the top is golden brown, about 1 hour.
Serve with fresh fruit and juice and enjoy!

Tomato Basil Tart

1 pre-baked pie crust
1/2 c. mayo
1/4 c. (+) parmesan cheese
1 c. loosley packed fresh basil
minced garlic (2-3 TBSP)
1 1/2 c. shredded mozzarella
approx 5-6 tomatoes
kosher salt/pepper

Pre-bake crust. Sprinkle 1/2 c. mozzarella on warm crust and let melt. Cut tomatoes in wedges or slices and arrange on melted cheese/crust. Sprinkle/grind salt and pepper on top of tomatoes. Place/spoon fresh basil and garlic uniformly on tomatoes. In bowl, combine parmesan, remaining mozzarella and mayo. Spoon cheese mixture over basil/garlic, spreading evenly. Bake at 375 for approx 35 minutes.