Crepes

Crepes
1 cup evaporated milk
4 eggs
1 TB sugar
1 cup flour

Put ingredients in order in blender and blend until smooth. Pour ~3TB onto an 8-9" frying pan that has been buttered or sprayed with Pam. Lift and rotate pan around so mixture spreads out in a circle (very thin). Flip crepe like a pancake as soon as edges begin to come up (less than a minute on each side when pan is hot). Fill with: Nutella and bananna slices; ham and cheese; chicken mixtures; cherry pie filling; fresh fruit of choice and/or syrup of choice; etc. Whatever you can come up with!
submitted by: Sherie Christensen

Grandma's Famous Chocolate Sauce

Grandma's Famous Chocolate Sauce
1 cube butter
1 11.5oz package chocolate chips
1 1/2 cup evaporated milk (12 oz. can)
2 cups powdered sugar
1 tsp. vanilla

In a heavy saucepan, melt butter and chocolate chips. Add milk and powdered sugar. Stir until blended and smooth over medium heat. Boil 5 min. Remove from heat and add vanilla. Cool and refrigerate (thickens after cold). Great to dip things in, to make hot chocolate, or on vanilla ice cream (our favorite).
submitted by: Sherie Christensen

Grandma's 5 min. Fudge

Grandma's 5 min. Fudge
Microwave 2-3 min until melted:
3 cup milk chocolate chips
1 can sweetened condensed milk
Stir in until shiny:
1 1/2 tsp. vanilla
1 cup walnuts (optional)

Grease 8" square pan and place waxed paper inside.
Pour and smooth out fudge in pan.
Refrigerate until firm.
Remove from pan and peel off waxed paper.
Cut into squares.
submitted by: Sherie Christensen

Mushroom Turnovers

Mushroom Turnovers

Dough:

1 cup butter, softened

1 pkg (8 oz) cream cheese, softened

2 cups flour (up to half whole wheat is good)

1/2 tsp salt

2 egg yolks (for glaze)

1 tsp water (for glaze)

Cream butter and cream cheese together. Add flour and salt and blend well. Chill one hour to overnight.

Filling:

8 oz fresh mushrooms or 2 cans (4 oz) mushrooms

1/2 small onion, diced

2 Tbsp butter

salt and pepper

2 tsp flour

1/4 cup evaporated milk or cream

Blend filling ingredients together in food processor and then saut in butter until thickened into a paste.

Roll out dough and fold into thirds. Roll out again to 1/8" thickness. Cut into two-and-a-half inch circles. Moisten edges of circles, add 1/2 tsp filling to center, and fold in half, sealing edges by pressing firmly. Place on un-greased cookie sheet.

Beat together egg yolks and water. Brush tops of turnovers with yolk wash. Bake at 375 degrees for about 20 minutes or until just browned. Cool on wire rack.

submitted by: Saralynn Jensen