Crepes

Crepes are one of those desserts (or breakfasts) that I absolutely love - but we rarely have because I always think that they take so much work. But in all honesty they don't! The pudding comes together in just ten minutes and the batter takes just 5 more. The longest part of the process is the actual making of the crepes, but if you have two pans - even that goes really fast. I'd been really craving crapes lately, and so we finally made them and they were so delicious! Chocolate pudding for me, banana pudding for David - so so good! 

Crepes

Source: All Recipes

Ingredients:
1 cup all-purpose flour

1/4 teaspoon salt
2 eggs
1/2 cup milk
1/2 cup water
2 tablespoons butter, melted
1 tsp vanilla

Any filling/toppings desired, such as pudding, strawberries, bananas, whipped cream etc...

Directions:
In a large mixing bowl, combine the flour and the salt.  Gradually add in the milk and water, stirring to combine. Add the egg and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Stuffed Pepper Casserole

I really really love bell peppers, and this time of the year when peppers go on sale - I can't help but pick up several every time I go to the store. My friend Amy posted this recipe on a "What's for Dinner?" group page that we are both a part of, and I've been biding my time, waiting for the perfect opportunity to make it! I love stuffed peppers, but David isn't a huge pepper fan. This is the perfect compromise, because he gets more meat and rice and I still get my yummy peppers! 

Stuffed Pepper Casserole

Source: Amy Pugsley 

Ingredients:
1 lb ground beef, browned
1 small onion
tt salt and pepper
1/2 c water
1 can crushed tomatoes
1 can tomato soup
1/2 c uncooked rice
1 t Worcestershire sauce
1-2 sliced bell peppers
1 c shredded cheese

Directions:

Combine first 8 ingredients. Simmer meat and rice mixture for 15 minutes over the stove. Top with bell peppers and shredded cheese. Bake at 350 degrees for 20-25 minutes.

**Note, to save money - I cut the hamburger back to 1/2 pound, used diced tomatoes (which I had on hand), and increased the rice to almost 2 cups of cooked rice (I have a really bad track record when using uncooked rice). The rice bulked it up, and there was plenty of hamburger for the two of us (I'm pretty skimpy when it comes to meat in our meals.) It was a little less tomato-y than I would have liked with my adjustments (Amy's looks so saucy and good!) - so next time I think I'd add in some more tomato sauce, or maybe some tomato paste or something. Or maybe the crushed tomatoes would make the difference. 

*Also, Amy sent me a picture of her actual recipe, and I just have to include it here, because I love how you can tell it's a family favorite by how used and loved it is. It just makes me happy. 

Handheld Chicken Pot Pies

I really love the idea of homemade chicken pot pies and over the course of our marriage I've tried several recipes. None of them have been very successful (either much more work than I'm able to realistically put into dinner or just not very good). However, I came across this recipe and thought "I could do that." I made it for dinner when my little sister  was visiting, and everyone liked it! Plus it came together really easily and that is exactly what I was looking for!

Handheld Chicken Pot Pies
Source: Yummy Healthy Easy

Ingredients:
1 package Pillsbury Grands biscuits
1/4 cup onion, diced

1/2 T olive oil
2-3 cups cooked, diced chicken
1 can cream of chicken soup
10-oz. bag frozen mixed veggies, steamed
salt and pepper, to taste

Directions:
Preheat oven to 350º. Cover cookie sheet with a layer of tinfoil, or spray with cooking spray.
Heat oil in a medium sized skillet and cooked diced onion until soft. Add remaining ingredients and heat through.

Open package of biscuits and flatten each circle out with your fingertips. Place chicken filling on one half of the circle making sure to leave the edges clear, then bring the other half over. Press edges with a fork to seal closed. Carefully place on the cookie sheet.

Finish each pot pie and then bake for about 30-35 minutes or until golden brown. Serve hot!