Chocolate Crepes

Chocolate Crepes

Ingredients:

3/4 cup milk
2 eggs
3/4 cup unbleached all-purpose flour
2 tablespoons unsweetened Dutch process cocoa powder
2 tablespoons granulated sugar
1/2 teaspoon vanilla
pinch salt
Melted butter, for brushing the pan

Directions:

In a large bowl or bowl of a stand mixer, whisk together milk, eggs, flour, cocoa powder, sugar, vanilla and salt on medium speed until smooth. Transfer bowl to refrigerator and let sit 30 minutes.

Meanwhile, heat a 10-inch nonstick skillet over medium heat. Brush lightly with melted butter, then ladle slightly less than 1/4-cupful of the batter into the pan. Lift and swirl the pan to coat the entire bottom with a thin layer of batter. Cook until top is set and bottom is golden, about 1 minute; flip carefully with a spatula and your fingers and cook on the other side for another 30 seconds to 1 minute. Remove from pan and place on a plate. Repeat with remaining batter, brushing on more butter as needed. Let crepes cool slightly.

Fried Ravioli

Vegetable oil

2

eggs

1

cup Progresso™ Italian style panko crispy bread crumbs

1/2

cup shredded Parmesan cheese (2 oz)

1

teaspoon garlic powder

1/4

teaspoon salt

1

package (25 oz) frozen cheese-filled ravioli, thawed

1 1/2

cups marinara sauce, heated

Directions

• 1In 6-quart Dutch oven, heat 1 inch oil to 360°F.
• 2In shallow bowl, slightly beat eggs. In another shallow bowl, mix bread crumbs, cheese, garlic powder and salt. Dip thawed, uncooked ravioli in eggs, then coat with crumb mixture, shaking off excess.
• 3Fry ravioli, 10 at a time, in hot oil 20 to 30 seconds or until golden. Drain on paper towels. Serve with marinara sauce.

Swig Sugar Cookies

Ingredients:

1 C Butter (room temperature)
3/4 C Vegetable Oil
1 1/4 C Sugar
3/4 C Powdered Sugar
2 T Water
2 Eggs
1/2 t Baking Soda
1/2 t Cream of Tarter
1 t Salt
5 1/2 C Flour

Cream together Butter, Vegetable Oil, Sugars, Water, and Eggs.
Combine dry ingredients and slowly add to butter mixture.
Mix until everything is combined. Your dough should be a little crumbly and not sticky at all.
Roll a golf ball sized ball of dough and place it on your cookie sheet

Now its time to give these babies their signature rough edge. Put 1/4 c of sugar and a pinch of salt in a dish (this is in addition to the sugar and salt listed above.) Stick the bottom of a glass in it. This is going to be your cookie press.

Firmly press it into the center of your dough ball. You want your dough to spill out over the sides of the glass. If there is a lip its even better.

Bake at 350 for 8 minutes. They should just barely be browning on the bottom. Move cookies to a cooling rack. Once they are cool put them in the fridge.

Sour Cream Frosting

1/2 cup room temperature butter

3/4 C Sour Cream

Approx 1 2lb Package of Powdered Sugar (I never use the whole thing but love having extra on hand just incase I add to much milk!)

1 t salt

1/4 C Milk

Red Food Coloring

Start by creaming together butter and sour cream and salt. Slowly add powdered sugar. When it gets so thick its not frosting like add a splash of milk. Alternate this process until your frosting is the desired consistency. Add 1 drop of red food coloring and whip on high for 1 minute.

Keep cookies in a sealed container until they are ready to serve. The magic of a Swig Sugar Cookie is that the cookies are cold and the frosting is room temperature. Frost right before serving (if you make them in advance and need to refrigerate the frosting make sure you give it time to warm up before serving)

Moist Pineapple Banana Bread

Makes 1 loaf

Ingredients:

• 1/2 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1/2 cup mashed ripe banana
• 1/3 cup drained crushed pineapple
• 1/2 cup flaked coconut
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions:

1. In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8-in. x 4-in. loaf pan.
2. Bake at 350-f degrees for 65-70 minutes or until bread test done.
3. Cool in pan 10 minutes; remove to a wire rack.

Cucumber Salsa

Mix in a medium bowl:
2 cups  finely chopped seeded peeled Cucumber
1/2 cup finely chopped tomato
1/4 cup chopped onion
2 Tbsp minced fresh parsley
1 Jalapeno Pepper, seeded and chopped
4 1/2 tsp minced Cilantro

Mix in a small bowl:
1/4 c sour cream
3 tsp lime juice
1/4 tsp ground cumin
1/4 tsp season salt
1/4 tsp garlic powder

Now gently mix the contents of the two bowls together, and serve immediately with your favorite chips!

Cinnamon Butter

 Copy  Cat Texas Roadhouse Butter

Ingredients

• 1 stick unsalted butter – room temperature
• 1/4 cup powdered sugar
• 1 tbsp corn syrup, add more to taste
• 2 tbsp sweeten condensed milk
• 1 tsp cinnamon, add more to taste

Place all ingredients in food processor, blender  or mixer and mix until blended.

Sundried Tomato and Basil Spread

Ingredients

• ¾ cup Sour Cream
• ¾ cup Mayonnaise
• 1 tablespoon Lemon Juice
• ¼ cup chopped Sundried Tomatoes
• 2 tablespoons minced Fresh Basil
• Salt and Pepper to taste

Directions

Place all ingredients in food processor or blender and mix until blended.

Spinach Dip

INGREDIENTS

·         1 box (10 oz.) frozen chopped spinach, cooked, cooled and squeezed dry

·         1 container (16 oz.) sour cream*

·         1 cup Hellmann's® or Best Foods® Real Mayonnaise

·         1 package Knorr® Vegetable recipe mix

·         1 can (8 oz.) water chestnuts, drained and chopped (optional)

·         3 green onions, chopped (optional)

DIRECTIONS

1.                  Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

Garden Delight Dip

•   1 (.25 ounce) envelope unflavored gelatin
•   2 tablespoons cold water
•   1 (16 ounce) jar mayonnaise
• 1 cucumber, peeled and finely chopped
•  1 green bell pepper, seeded and finely chopped
•  1 tomato - finely chopped
•  1 carrot, finely chopped
• 1 onion, finely chopped or onion powder to taste
•   Salt and pepper to taste

Directions

Sprinkle the gelatin over the cold water in a bowl; let stand until softened, about 1 minute. Stir in the mayonnaise until smooth. Stir in the cucumber, green bell pepper, tomato, carrot, and onion. Cover and chill in the refrigerator for 1 hour before serving.

Watermelon Fire and Ice Salsa

3 cups melon diced fine
2 tablespoons lime juice
2 tablespoon cilantro, chopped
3 tablespoon green onion chopped
2 tablespoon jalapeño chopped
1/2 teaspoon garlic salt

Cut melon let sit over night, drain we'll every few hours. Drain again before adding ingredients.
Add in everything but garlic salt. Mix together, just before serving add salt