Basic Crepe Recipe - Erin Dangerfield

2 Tbsp. butter, melted
1/2 cup of milk
1/2 cup of water
2 eggs
1 cup flour
1 pinch of salt

Mix butter, milk, water, and eggs in bowl.  Add flour and salt. Mix well.  Heat a medium, nonstick skillet over medium-high heat.  Blace a ladleful of crepe batter into center of pan, tilting to coat the bottom. cook until golden brown on one side, turning once, 2 to 5 minutes.  Continue with remaining batter.

Fruit Fillings for Crepes:
Mix equal amounts of both vanilla yogurt and cool whip (depending on how many crepes you are making) together in a bowl.  Place mixture in crepe, add cut up strawberries or any other fruit, and roll up the crepe.  Sprinkle crepe with powdered sugar.

In a small saucepan over low heat, melt 1/2 cup chocolate chips, stirring constantly.  Remove from heat.  To assemble, spread some melted chocolate on one side of the crepe.  Place a line of overlapping strawberries down the center of the crepe and roll it up.  Top with whipped topping and drizzle with a bit more chocolate.  Repeat with remaining crepes. 

Meat Filling for Crepes:
Saute chicken (chopped), let cool some and add 4 oz cream cheese.  Add mushroom and green onions, garlic salt and a dash of pepper.  Mix well and spoon into crepes, place in a 9x13 pan and bake at 350 for 10-15 minutes until warm.  IN a saucepan over medium heat, mix 1 can of cream of chicken soup, 4 oz cream cheese, and 1 soup can of milk.  Heat until warm and drizzle over crepes before serving.  Serve with wild rice on the side. 

Chocolate Chip Cookies - Erin Dangerfield

1 cup butter, softened
1 cup brown sugar
1 cup granulated sugar
2 eggs
1 Tbs vanilla
1 tsp baking soda
1 tsp salt

Mix until smooth (I always use a wooden spoon instead of a mixer - a tip I got from rosemary Lyman), then add:

2 cups flour

Mix until consistency will allow you to shape dough into balls without it sticking in your hands, then add:

1 package chocolate chips

Shape into balls and place on a cookie sheet.  Bake at 350 degrees for 10 minutes (or until cookies are just starting to brown).

Let cookies cool on the cookie sheet for a few minutes and then remove and  continue to cool on the cooling rack.

Lion House Sweet and Sour Meatballs - Erin Dangerfield

Sauce: combine ingredients and heat over stove until smooth and sugar is dissolved.
1/2 cup brown sugar
1/4 cup vinegar
1 tsp mustard
1/4 cup barbeque sauce
1 tsp. Worcestershire sauce

Meatballs: combine all ingredients and form into golf ball sized meatballs.  Arrange ina casserole dish.
1 1/2 pounds ground beef or ground turkey
3/4 cup rolled oats
2 eggs, slightly beaten
1/2 cup onion, chopped
1/2 cup milk
1 tsp salt
1/8 tsp pepper
1 tsp worcestershire sauce

Pour sauce over meatballs in casserole dish and bake at 350 degrees for about 30 minutes.  Serve over rice.

Orange Julius - Erin Dangerfield

1 can orange juice concentrate
1/4 cup sugar
1 cup milk
1 cup water
1 tsp. vanilla
1 tray of ice cubes
1 cup frozen or fresh strawberries or other fruit of your choice

Combine all ingredients in a blender and mix until desired consistency.

Martha Stewarts Pumpkin Cupcakes - Erin Dangerfield

2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. course salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp freshly grated nutmeg
1/4 tsp. ground allspice
1 cup packed light brown sugar
1 cup unsalted butter, melted and cooled
4 large eggs, lightly beaten
1 can (15 oz) pumpkin puree

Preheat oven to 350 degrees. Mix together flour, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and allspice in a bowl.  In a separate bowl mix brown sugar, sugar, butter and eggs.  Add dry ingredients and whisk until smooth.  Whisk in pumpkin puree.  Line cupcake pan with paper liners and fill with batter until half-way full.  Bake for 20-25 minutes. 

German Pancakes aka "Puffy Pancakes" - Erin Dangerfield

1 cup flour
1 cup milk
6 eggs
1/2 tsp salt
1 cube butter (1/2 cup)
Cinnamon

Preheat oven to 425 degrees.  While preparing mixture, melt cube of butter in 9x13 pan in the oven-remove as soon as butter is comepletely melted. 

Mix flour, milk, eggs, and salt until smooth and pour into pan w/butter.  Sprinkle cinnamon over the top.  Bake for 25 minutes.  Serve with syrup or jam.