Maggie's Recipe Blog

cream cheese crepe filling

This is hard to give exact directions to, because we make it to taste.

8 oz cream cheese

sour cream

powdered sugar

vanilla

orange zest, optional

Soften cream cheese to room temperature.  Beat cream cheese until smooth.  Add a few heaping spoonfuls of sour cream, some powdered sugar, and a dash of vanilla.  Beat until smooth.  Taste.  It should still have a distinguishable, but light cream cheese taste and not be too sweet.  Adjust, adding more of whatever it needs.  If you use orange zest, start with a tiny bit because it goes a long way and you don't want it to overpower the rest of the flavors.  It should only have a slight hint of orange.

crepes

My mom worked as crepe maker in a restaurant when she was young.  Crepes are a one of our families favorites!  We usually eat them as a dessert since they aren't very filling.  We like to fill them with our traditional cream cheese filling and top them with strawberries or blueberries. Another yummy way to eat them is to use our filling and then to top the crepes with banana's, caramel sauce, and walnuts (candied are even better).  I've seen people top them with an orange butter sauce on cooking shows.  You can fill crepes with a multitude of things like meats, cheese, veggies, etc., but ours never last long enough to venture past our traditional way.  They taste great hot or cold, so you can make them ahead of time if needed.  I double this and my little family of six doesn't feel there is enough, if we are eating them as a meal.  Dessert, maybe...

2/3 C flour

1/2 tsp salt

3 eggs

1 1/2 C milk

butter

There are two ways to make this, depending on your tools. 

1.  In a bowl, whisk all the ingredients together, except butter.  Pour batter through a strainer into another bowl, using a rubber spatula to push through anything that gets stuck.  Repeat 3 times to ensure that the batter is smooth.

2.  Put ingredients in a blender or food processor and mix for 2 minutes.  Poor through a strainer, just to be sure everything is smooth.

Let the batter sit for about a half hour to an hour.  When you are ready to cook the crepes, heat a non stick skillet (about 10 inches) and lightly stir batter.  It goes a lot faster if you use 2 pans.  Use a paper towel to butter the skillet and pour a little bit of batter into the pan.  I use a 1/3 measuring cup, not quite full.  Swirl it around quickly, to make sure it evenly coats the pan and there are no holes.  Let it cook until the sides start to lift and the bottom is lightly golden.  It should be cooked through, with no liquid moving.  Flip the crepe carefully and let cook for about 5-10 seconds.  Remove from pan by sliding onto a plate.  This takes practice since they are so delicate.  The first few usually break before I get it down.  Repeat, buttering the pan before cooking each crepe.  Stack them on top of each other until you are ready to serve.

whole grain waffles

I found this recipe on allrecipes.  I was just looking for a regular waffle recipe, but this one had such high reviews that I thought I would try it.  I changed a few things and doubled it.  My family loved it and when lunch rolled around, we were still not hungry.  I could only eat one waffle because they were so filling.  I am thinking about making a bunch of these every week and freezing them for a quick and healthy breakfast during the week.

4 eggs,  beaten

3 1/2 C milk

1/4 C oil*

3/4 C unsweetened applesauce

2 tsp vanilla extract

2 C whole wheat flour

1 C flax seed meal or rolled oats

1/2 C wheat germ

1/2 C all-purpose flour

2 Tbsp+ 2 tsp baking powder

2 Tbsp sugar

1/2 tsp salt

Preheat waffle iron.  In a large bowl, whisk together eggs, milk, oil, applesauce, and vanilla.  Whisk dry ingredients in a separate bowl.  Add the dry ingredients to the wet ingredients and stir until batter is smooth.  Spray waffle iron with cooking spray and pour in batter.  Cook until crisp and golden brown.  My waffle iron fits a cup of batter and this recipe makes 8 waffles.

We like to top it with sliced strawberries, grade B maple syrup, and fresh whipped cream.

*I use pure extra virgin coconut oil, but I'm sure canola would work just fine.

whole wheat bread

I got this recipe from my friend, Jen.  I cut it in half because my Kitchen Aid can't fit the whole thing in it.  The whole recipe makes 5 loaves, but since I cut it in half I just make 2 good sized loaves.

3 C warm water

2 Tbsp oil*

2 Tbsp dough enhancer

1/4 C gluten

1/4 C honey**

1 1/2 tsp salt

3 C whole wheat flour

1 Tbsp yeast

Preheat oven to 200 and turn off.  Add ingredients into a bowl in the order listed.  Mix and let sponge for 20 minutes.  Add 3 more cups of whole wheat flour, adding more as needed.  Knead for 8-10 minutes.  Set in a greased bowl and cover in plastic wrap.  Set bowl in warm oven until doubled in size.  Punch down dough.  Roll out and shape into a loaf.  Place in bread pans and cover with a light towel or cloth.  Let rise until doubled again. Bake at 350 for 30 minutes. Let bread sit in the pans for 10 minutes.  Remove from pans and cool on rack.

*I use pure extra virgin coconut oil.  You have to buy it at a specialty store, like Sprouts.

**I use raw honey or raw agave.

laundry detergent

I got this recipe from the Mesa Cannery, but didn't think I would ever try it.  Then my sister-in-law, Cicily, gave it to me and told me she was using it and it worked well.  I looked up some stain removal comparisons online and it worked just as well as Tide.  So, I tried it.  So far, so good.  It has a light smell in the bucket which is not bad or good, but your clothes come out without any scent.  If you use fabric softener, that will be the scent your clothes take.  I've been told that Tide is about 15 cents per load of laundry and this is about 1 cent per load laundry.  I found all the ingredients at Walmart, but I hear the grocery store has them too. 

1 bar Fels Naptha or Zote, grated

1 1/2 C Arm and Hammer Washing Soda

1 1/2 C 20 Mule Team Borax

1 five gallon bucket

Heat 12 C water in a pot and add grated soap.  Stir until melted.  Remove from heat and add washing soda and borax.  Stir to disolve.  Pour 8 C hot water in bucket.  Add soap mixture and stir.  Next add 2 gallons plus an additional 12 C of cold water and stir.  Let sit for 24hrs.  After 24hrs it will have a gel like consistency that needs to be seperated.  The easiest way is to use your hands and break it up.  It will look somewhat like egg drop soup.

dilly's deli sandwich

This sandwich is inspired by Dilly's Deli.  Their sandwiches and soups are heavenly.  I usually serve this with my potato soup.  One missionary told me it was the best meal he had on his entire mission!  Ya hoo!  Talk about a compliment!

good quality wheat bread
ham, shaved
turkey, shaved
provolone cheese slices
muenster cheese slices
bacon, cooked and drained
lettuce, red or green leaf
tomato
avocado
cream cheese
butter
salt
pepper

Butter the outsides of the bread.  Lightly spread cream cheese on the insides of the bread.  Build one side of the sandwich with provolone ham, bacon, and lettuce.  Build the other side with muenster, turkey, tomato, avocado, salt and pepper.  Carefully press together and place on warm griddle.  Cook on a lower temperature until both sides are browned and cheese is melted, turn carefully.  The lettuce should slightly wilt and the sandwich should be warm all the way through.

grilled cheese sandwhich

Ben made this up.  Props to him!  He fed it to me when Evelyn was a week or two old.  We were at his parents and I was hungry, so he made this up.  It was so yummy that I asked for another.  Now when Ben wants brownie points, he will make me one of these grilled cheese sandwiches!

good quality wheat bread
medium cheddar cheese
cream cheese
onion*
butter

Slice and saute the onions in butter.  Cook until the onions are caramelized and brown.  Butter the outsides of the bread.  Spread cream cheese on the insides of the bread.  Add a slices of the cheddar cheese to each side of the bread.  On one side add caramelized onions.  Put the side with the onions on a warm skillet.  Top with the other side of bread and cheeses.  Brown on both sides until the cheese is melted.  This is great with some dressed up tomato soup or on it's own.

*You can substitute shallots for the onion for a twist.

cheese crisp & pork and beans

Ben makes this about 95% of the time when it's his turn to cook dinner.  I was skeptical when we got married and he tried to make me this, but it is really good.  Oh and it's pretty messy to eat.  You are going to get your fingers dirty.

uncooked tortillas
colby jack or medium cheddar cheese
pork and beans*

Cook the tortillas on each side until just lightly browned.  Top with cheese.  Bake at 350 until the cheese is melted and just starting to bubble.  Top with hot pork and beans.  Tear a piece of the cheese crisp off and use it to scoop up some beans.

*Ben swears by Van Camp's brand and will eat nothing else.

my salad

I don't know what to call this, but it's just a salad I made up and love to eat.

hearts of romaine lettuce, chopped up
grape tomatoes, cut in half
bacon, cooked drained and crumbled
avocado, optional
cheese crumbles*
lightly salted crispy onions**
cottage cheese

Layer ingredients, except cottage cheese.  Tossing optional.  I like to eat it with cottage cheese on top instead of dressing, but it tastes good with ranch too.

*I buy a package of cheese crumbles that has monterey jack, colby and cheddar.
**Found in the produce section.

avocado sandwich

We love these as a quick snack.

english muffins*
butter
provolone
avocado
salt
pepper

Toast the english muffin and quickly butter and place a slice of provolone cheese on one side.  Cut up avocado and place on of the other side side of the english muffin.  Sprinkle with salt and pepper.  Put the 2 sides together and wait a minute for the cheese to soften and warm up.  Enjoy!

*We also like this on a sourdough english muffin.