Crepes with Cream Cheese Filling and Fruit Sauce

Basic Crepes:

 4 eggs

1 1/2 cups milk

1 1/2 tsp sugar

pinch of salt

1/2 tsp vanilla extract
1 cup flour

For the crepes, mix together the first four ingredients- a blender works great for this. Add flour; beat until smooth. Melt butter in a 8 inch skillet OR spray with Pam. I usually have my burner on medium heat.  Pour about 4 tbsp batter into center of skillet; lift and turn pan to cover bottom. Cook until lightly browned; turn and brown the other side. Remove to a plate;cover with a tea towel or paper towel. Repeat with remaining batter, adding butter or Pam to skillet as needed.

Cream Cheese Filling:

4 oz. softened cream cheese

1/4 -1/2 cup icing sugar

3 cups cool whip

1 tsp almond extract

Mix together the softened cream cheese with the icing sugar and almond extract. Gradually add the cool whip and beat until well blended.

 To serve put desired amount of cream cheese filling in the centre of the crepe. Roll up and put a fruit topping of choice on top. I like to use homemade raspberry or cherry pie filling. I also like to sprinkle roasted slivered almonds on top as well.

Fudgesicles

 

Fudgesicles:

1  package (4 serving)  instant chocolate pudding

2 cups milk

1/2 cup half and half cream

1/2 cup sugar

1 tsp almond extract (optional)

Beat all ingredients together; mixing well. Pour into molds and freeze. This made 8 fudgesicles in my molds. My daughter Presley said they do not taste like the store bought ones; but they are still awesome tasting! (Words of a teenager)

Broccoli & Cauliflower Salad

Broccoli & Cauliflower Salad:

1 head Broccoli, washed and cut into bite sized pieces

1 head Cauliflower, washed and cut into bite sized pieces

 (or you could use another head of Broccoli )

1 package bacon,diced,fried and drained off of grease

1 cup carrots, shredded

1 cup cheddar cheese, shredded ( I often use more )

optional ingredients: raisins, red or green onions

 

Place the above ingredients into a large bowl. Pick one of the dressing mixes below:

 

1 1/2 cup mayo

1/2  cup sour cream

1/2 cup sugar

1/2 tsp salt

2 tbsp vinegar

 

OR

 

1 1/2 - 2 cups mayo

1/2 cup sugar

4 tbsp vinegar

 

Thoroughly mix the dressing of your choice. Pour onto the veggie mixture and stir until dressing is mixed well into the salad and covers all the veggies evenly. Store in refrigerator until ready to serve. May be topped with additional shredded cheese.

To make a complete meal for myself I like to add some grilled chicken into my portion of the salad. So good😋

 

 

 

 



Rhubarb Custard Squares

Rhubarb Custard Squares:

Crust:

1 1/2 cups flour

1/4 cup sugar

3/4 cup butter OR margarine

Custard Filling:

5 cups fresh rhubarb, finely chopped

2 cups sugar

7 tbsp flour

1 cup cream

3 eggs, beaten

Topping:

6 oz. cream cheese, softened

1/2 cup sugar

1/2 tsp vanilla extract

1/4 -1/2 tsp almond extract (optional)

1 cup whipping cream, whipped

Combine flour and sugar, cut in butter. Press into a 9 x 13 inch pan; I do not recommend using glass pans but they may work better for you than myself. Bake @ 350 for 10 minutes. Meanwhile, combine second amount of sugar and flour, whisk in the cream and eggs. Sprinkle rhubarb over the baked crust. Pour the cream mixture over the rhubarb. Bake @ 350 F for 40-45 minutes, or until custard is set. Cool completely before putting the topping on. For the topping, beat the cream cheese with the sugar and the extract(s); fold in the whipped cream. Store in the refrigerator. Apparently it freezes well... but I have never tried this because it disappears so quickly!

This recipe is a must for me to make at least once every summer when there is fresh  rhubarb in my garden. I usually double the recipe and bake it in a large cookie sheet. However, when I do this there usually will be a small amount of custard that will not fit into the pan (This does not effect the taste at all) .

Apple Crisp Cheesecake

Apple Crisp Cheesecake

Crust:

1 cup graham wafer crumbs

1/2 cup rolled oats

3 tbsp brown sugar

6 tbsp melted butter/margarine

Filling:

3 x 8 oz. packages cream cheese, softened 

1/2 cup packed brown sugar

2 eggs

6 tbsp sour cream

1/2 tsp cinnamon

1/8 tsp ginger

2 apples, peeled and diced or sliced

Topping:

5 tbsp flour

5 tbsp rolled oats

3 tbsp brown sugar

3 tsp cinnamon

3 tbsp butter/margarine

Caramel Sauce:

20 individual wrapped  caramels

1/4 cup milk or cream

OR

store bought caramel ice cream topping

Preheat oven to 350 F. Mix crust ingredients in a bowl. Press into a spring-form pan. 

Cream together the softened cream cheese and sugar. Add eggs. Mix well; making sure to scrape of the sides of the bowl to avoid clumps of cream cheese. Add the remainder of filling ingredients. Pour over crust. Sprinkle apples on top of the filling.

Combine topping ingredients and sprinkle over the apples.

Bake at 350 for 45 minutes or until set. Remove from heat. Cool. Refrigerate for 4 hours or overnight.

To make the caramel sauce unwrap the caramels and place in a microwavable dish. Add cream. Microwave 3-4 minutes or until caramels are completely melted and mixture is well blended, stirring after each minute.

To serve cut cheesecake into slices. Drizzle desired amount of caramel sauce on each individual piece. Also good with a scoop of vanilla ice cream on the side.