Crepes

1/2 cup water
1/2 cup milk
1 cup all- purpose flour
2 eggs
Melted unsalted butter for greasing pan


Blend until smooth. refrigerate at least an hour. grease skillet. Pour 1 ladle and swirl quickly around. cook 1 minute or until crepe bubbles. flip and cook other side.

Slow Cooker Breakfast Casserole

20 ounce bag frozen, shredded hash browns
8 slices thick-cut bacon, cooked and coarsely chopped
8 ounces shredded cheddar cheese
6 green onions, sliced thin
12 eggs
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
Cooking oil (to lightly coat slow cooker)

Directions
Lightly grease your slow cooker with cooking oil. Layer half of the hash browns into the bottom and top with half the bacon, half the cheese, and one-third of the green onions. Set aside some bacon and green onion for garnish and then repeat with a second layer of hash brown, bacon, cheese and onion.
In a large bowl, whisk together eggs, milk, salt, and pepper and slowly pour over top. Cook until eggs are set, approximately 2-3 hours on high, or 4-5 hours on low. Sprinkle remaining bacon and onions on top and serve immediately, With or without hot sauce.

Steak Rub

1.5 tablespoons coarse kosher salt *See Notes
2 teaspoons brown sugar
1/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/4 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon black pepper 

Instructions
Combine all ingredients in a gallon-sized plastic bag and seal it tightly. Shake it to thoroughly combine all ingredients. Generously cover each side of the steak with the seasoning and let it rest for about 40 minutes. This allows the salt to penetrate through the surface and actually helps break down the muscle fibers, which results in a more tender meat. During this time, the liquid that initially surfaced has time to
reabsorb, which makes the meat juicer. Once the grill is nice and hot place the steak(s) on and cook for 4-5 minutes per side.

French Toast Bake

1/2 cup melted butter (1 stick)
1 cup brown sugar
1 loaf of thickly sliced bread
4 eggs
1 1/2 cup milk
1 teaspoon vanilla
Powdered sugar for sprinkling
Cinnamon for sprinkling

Melt butter in microwave & add brown sugar. ...stir till mixed.  Pour butter/sugar mix into bottom of 9 x 13 pan....spread around. Beat eggs, milk, & vanilla . Lay single slices of bread in pan Spoon 1/2 of egg mixture on bread layer.  Sprinkle some cinnamon over bread/eggs . Add 2nd layer of sliced bread.  Spoon on remaining egg mixture. Cover & chill in fridge overnight. Bake at 350 for 45 minutes (covered for the first 30 minutes). Sprinkle with powdered sugar & cinnamon.  Serve with warm maple syrup

Confetti Quinoa Salad with Lime Vinaigrette

2 c cooked quinoa, cooled
1 (14.502) can black beans, drained and rinsed
1/2 red bell pepper, diced
1 mango, diced
1/2-1 avocado, diced (optional)
1 green onion, sliced
1/4 cup cilantro, chopped (optional)
2-3 Tbsp lime juice
1 Tbsp red wine vinegar
1 Tbsp olive oil
1/4 tsp pepper, or to taste
1/4 tsp salt, or to taste

In a large bowl, combine quinoa, beans, bell pepper, mango, avocado, green onion, and
cilantro. In a small bowl, whisk together lime juice, vinegar, olive oil, salt and pepper. Pour
dressing over quinoa salad and toss to coat.  Chill until ready to serve.

Salsa Chicken Salad Stuffed Avocado's

2 cups cooked chicken, shredded
2/3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados 

Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.  Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping
spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.

The Best French Toast You'll Ever Have

Thick sliced bread (preferably brioche or challah)
5 eggs
1/4 cup of heavy whipping cream
1 tsp vanilla
1 tsp cinnamon
Pinch of salt
1 tablespoon honey
1 tbsp butter
Maple syrup 

Note: One of the most important things in this recipe is to get a good thick loaf of bread. I
like to use brioche or challah. 

Whisk together eggs, cream, vanilla, cinnamon, salt and honey in a large shallow bowl. Heat cast-iron

skillet on the stove. (Cast iron is the best, since it cooks evenly and doesn't stick.) Melt butter over medium-low heat in the center of your skillet. Dip bread into the egg mixture so that both sides are fully coated—but not completely soaked or your french toast will be soggy. Place one or two pieces of the bread into your skillet at a time, depending on how many will fit into your pan. Cook until golden brown, approximately 2 to 3 minutes on each side. Remove from pan, and place on a rack or oven-safe plate inside a warm oven to keep warm until ready to serve. 

Serve with a generous sprinkle of powdered sugar and your favorite syrup. Enjoy!

BEST SUGAR COOKIES EVER!

Dry Ingredients:
6 cups of Flour
2 teaspoons of Baking Soda
1 teaspoon of Salt
Mix all dry ingredients together in a small bowl 

Wet Ingredients:
1 cup Shortening
2 cups Sugar
2 eggs
2 teaspoons vanilla
1 cup Sour Cream
Blend wet ingredients until smooth in large bowl 

Stir dry ingredients into wet ingredients. Cover and place in the fridge for a couple of hours. Roll out cookie dough and cut with your favorite cookie cutters. Bake @ 400 degrees for 7-8 min. Let cool.

SUGAR COOKIE FROSTING
Blend all together:
1/2 cup Shortening
1/2 cup Butter
3/4 teaspoon vanilla extract
1/4 teaspoon almond extract
4 cups powder sugar
2 Tablespoons milk
Color the frosting in your color of choice. Once the cookies are cooled. frost away! YUM!!!

Pumpkin Cookie Sandwiches with Cream Cheese Frosting

3 cups AP Flour
1 Tablespoon cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup brown sugar
1 cup Splenda (use could white sugar if you like)
1 cup vegetable oil
1 - 15 oz. can of pumpkin
2 large eggs
1 teaspoon vanilla extract

Preheat oven to 350 degrees. Beat together brown sugar, Splenda, oil and pumpkin. Add eggs one at time, mixing well after each addition, followed by the vanilla. In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined. Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.

Cream Cheese Filling
1 - 8 oz. package of cream cheese, softened
1 stick of unsalted butter, room temperature
1 - 16 oz. package of powdered sugar 

about a capful of vanilla extract
a pinch of cinnamon (to taste) 

Beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon. Frost flat side of half the pies and top with another piece

Cream Cheese cookies

1/2 Cup Unsalted Butter (room temperature)
3 oz. Regular Cream Cheese (room temperature)
1 1/2 Cups Confectioner's Sugar
1/2 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Pure Vanilla Extract
1 3/4 Cups All — Purpose Flour 

* Superfine Sugar

Heat your oven to 375 degrees and line your cookie sheets with parchment paper.  Place butter and cream cheese in your mixer bowl and beat for 1 minute. Beat in the sugar and baking powder. Add the egg and vanilla and beat until fluffy. Beat in the flour. Chill for 30 minutes for drop/roll cookies, one hour for cut-out cookies. Scoop by rounded teaspoon full and dredge drop cookies (roll balled cookies) in *superfine sugar. Bake for 7 minutes. Cool for 1 minute on cookie sheet then transfer to wire racks to cool completely.
 

Monster Dip

1 (8 ounce) package cream cheese, softened
1/2 cup butter, slightly softened
1 cup creamy peanut butter
2 cups powdered sugar
3 Tablespoons brown sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
2 1/2 cups rolled oats, old fashioned or quick (see Note)
2/3 cup plain M&Ms (give or take)
1 cup semi-sweet chocolate chips

Instructions
With a hand mixer or stand mixer, beat the cream cheese, butter, and peanut butter until smooth.
Add in the powdered sugar, brown sugar, flour, and vanilla. Using the paddle attachment on your stand mixer or just a wooden spoon, mix in the oats. You may want to use more or less here. I really like the oats in it and a thicker dip so I added a lot. Remember that the dip will also firm up a bit in the fridge. Add the M&Ms and chocolate chips. Store in the refrigerator until serving. Serve with pretzels, graham crackers, or apple slices. You can dip or spread this depending on how thick you
made your dip.

Apple Crisp Cheesecake

Ingredients
1/2 cup graham cracker crumbs
1/4 cup quick-cooking oats
4 teaspoons brown sugar
3 tablespoons butter, melted 

FILLING:
2 packages (3 ounces each) cream cheese, softened
1/4 cup packed brown sugar
1 egg, lightly beaten
3 tablespoons sour cream
1/2 teaspoon ground cinnamon
1/8 teaspoon ground ginger
2/3 cup sliced peeled apple 

TOPPING:
1 tablespoon all-purpose flour
1 tablespoon quick-cooking oats
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
2 teaspoons cold butter 

Directions:
In a small bowl, combine the cracker crumbs, oats and brown sugar; stir in butter. Press onto the bottom of a 6-in. spring form pan coated with cooking spray; set aside. For filling, in a small bowl, beat cream cheese and brown sugar until smooth. Add egg; beat on low speed just until combined. Stir in the sour
cream, cinnamon and ginger. Pour over crust Arrange apple slices over filling. 

For topping, combine the flour, oats, brown sugar and cinnamon in a bowl. Cut in butter until crumbly. Sprinkle over apple. Bake at 350 for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Just before serving, remove sides of pan. Refrigerate leftovers.

Skinny Pumpkin Cream Cheese Bars

• 1 box angel food cake mix- the 1 step kind
• 1 150z can Pumpkin
• 3/4 Cup water
• 1/2 teaspoon cinnamon
• 1 80z pkg. reduced fat cream cheese
• few tablespoons of water, to be mixed with cream cheese 

Soften the cream cheese then add it to mixer & beat it with a couple of tablespoons of water until smooth to thin it out. In a separate bowl, mix the cake mix, pumpkin, water, & cinnamon together until it is smooth & well mixed. In a 9x13 cooking dish- sprayed with non-stick cooking spray- add HALF of
the cake —pumpkin mix. Then smooth it out with a rubber spatula. Drizzle half of the cream cheese over the top of it and take a small spatula to smooth it over the top. Add remaining cake-pumpkin mix & also the remaining cream cheese just making layers. Finally take a butter knife- stick it into the mix and go back & forth over the top of the cake to blend it a bit. Bake for 35 minutes at 375 degrees OR until a toothpick comes out clean.

Cookie, Reese's, Brownie Dessert

Preheat oven to 350; smoosh refrigerated cookie dough into the
bottom of each well. Place Reese cup upside down on top of cookie
dough (or an Oreo!). Top with prepared box brownie mix, filling 3/4
full. Bake for 18 minutes! HEAVEN!

Broccoli and Cauliflower Salad

3 cups cauliflower
3 cups broccoli
1 cup shredded cheddar cheese
5 to 6 slices bacon

Sauce:
2/3 cup mayonnaise
1 package of Dray ranch dressing
1/2 tsp. tsp. vinegar 

Directions:
Mix cauliflower, broccoli and cheese in large salad bowl. In a medium sized bowl combine mayonnaise, package of ranch dressing and vinegar.  Add mayonnaise mixture to vegetables and mix. Refrigerate.
Fry bacon until crispy. Let cool and crush or break into pieces. Mix into salad just before serving.