Crepes Part Deux~by Kelsey

Grace found this recipe in a cookbook and we decided to try it.  We actually like it better than the other crepe recipe on here, and we always use this one now.  The nice thing is that you make it in the blender so it gets nice and smooth, and it's easy to pour right in to the pan.  We make a double batch and it JUST barely all fits in our blender.  Remember to only put a little bit of batter in the pan and then quickly swirl it around to make it nice and thin.

Ingredients:
2 tablespoons butter, melted
2 cups milk
2 large eggs
1 1/2 cups flour
1 tablespoon sugar
1/2 teaspoon baking powder
1/2 teaspoon salt

powdered sugar, bananas, chocolate, syrup, jam, strawberries, peanut butter for topping

Put all the ingredients in a blender and blend until smooth.  Pour a small amount of batter in the center of a frying pan and quickly swirl it around to reach the edges of the pan.

Chicken Enchilada Casserole ~ by Sarah

I found this recipe in my Pioneer Cookbook.  I modified it a little bit to make it more like the chicken enchiladas I make and we love.  It turned out to be very good!

Ingredients:
8 corn tortillas, cut into eighths
4 boneless, skinless chicken breasts, cubed and cooked
1 bunch of green onions, chopped
1 can cream of chicken soup
1 can cream of mushroom soup
1 c. chicken broth (I would recommend low sodium--there's enough salt in everything else and you don't want it to be too salty)
1 medium can diced green chilies
4 oz. cheddar cheese, shredded
4 oz. jack cheese, shredded
2 small cans sliced black olives


Directions:
Cook cubed chicken.  Add green onions and chilies.  Simmer for 10 minutes or so to let some of the juices evaporate.

Find a cute little chef to help you:

Place half of tortillas in the bottom of a greased 9x13-inch pan.  Mix chicken, onions, chilies, soups, broth, olives, and half of each cheese in large bowl.  Put half of the mixture on top of tortillas.  Place other half of tortillas on mixture in pan.  Follow with the final soup/chicken mixture.

Top with remaining cheese and bake at 350 degrees for 35 minutes or until bubbly.

Green Apple Dip~by Kelsey

From the Bring 'Em On Home cook book.

Ingredients:
8 oz cream cheese
Jar of marshmallow cream
Granny Smith apples, cut into wedges

Mix the cream cheese and marshmallow cream.  Dip the apples or other fruits. 

Commissioner's Corn~by Kelsey

Another fine recipe from the Bring 'Em On Home cook book.  It's a really great cook book and I highly recommend it.

Ingredients:
30 oz frozen corn
2-8 oz packages cream cheese
1/2 cup butter
4 oz can diced green chilies
1 small can Jalapenos, or to taste (I used a full can, and it was very spicy.  I think I would recommend half a can.)

Combine all ingredients together in a crock pot and cook on low heat for about two hours.  Serve with crushed Ritz crackers on top.

Strawberry Jell-O Cake

I found this on the Kraft website, but I was looking for it because I had this cake years ago at a friend's baby shower and I loved it.  Plus, I had lots of fresh strawberries from our yard to use!  So easy and so delicious!

Ingredients:
1 white cake mix
1 c. boiling water
1 package (3 oz.) Strawberry Jell-O
1/2 c. cold water
1 tub (8 oz.) Cool Whip, thawed

Directions:
Prepare cake as directed in 9x13-inch pan.  Cool cake in pan for 15 minutes.  Pierce cake with large fork at 1/2-inch intervals.  Add boiling water to gelatin mix in small bowl; stir 2 minutes until completely dissolved.  Stir in cold water; pour over cake.  Refrigerate 3 hours.  Frost with Cool Whip.  Refrigerate 1 hour.  Top with fresh strawberries, if desired.

Kraft picture--I forgot.  I topped mine with fresh strawberries, so it was pretty!

Low-Fat Pistachio JELL-O Salad~by Kelsey

This recipe was on the box of Pistachio JELL-O.  They called it "Watergate Salad".  It was really good and quick and easy.

Ingredients:
1 pkg (4-serving size)  JELL-O Pistachio flavor fat free sugar free
1 8-oz can crushed pineapple in juice, undrained
1 cup vanilla low fat yogurt (I used non-fat greek yogurt)
2 1/2 cups thawed COOL WHIP whipped topping

Stir dry pudding mix, pineapple and yogurt in large bowl until well blended.  Gently stir in 2 cups of the whipped topping.  Cover and refrigerate at least one hour.  Serve topped with remaining whipped topping.

Fish Sticks~by Kelsey

This recipe came from my Taste of Home magazine.  I was pleasantly surprised at how easy they were, and they were very good!  Unfortunately I only had about a pound of cod, and I could have used way more.  The original recipe calls for walleye, but it says you can use your favorite fish.  I happened to have cod, and it was yummy.

Ingredients:
1 cup biscuit/baking mix
1 Tbsp garlic powder
1 Tbsp onion powder
1 Tbsp Cajun season (I didn't have this, I used some chili powder instead)
1 1/2 tsp salt
1/2 cup 2% milk
oil for frying
1 lb walleye fillets, skin removed
lemon wedges (I didn't have lemon, but I mixed ketchup and mayo for a yummy dip.)

In a shallow bowl, mix the first six ingredients.  Place milk in a separate shallow bowl.  In an electric skillet, heat 1/4 inch oil to 375 degrees.  In batches, dip fish in milk, then coat with the baking mix mixture.  Fry for five minutes on each side or until golden brown and fish flakes easily with a fork.  Serve immediately with lemon wedges.