Crepe

2 eggs
1 tsp baking soda
1 T sugar
1 T melted butter
1 c flour
1/4 tsp salt
1 1/2 c milk

Mix dry ingredients together. Beat eggs until thick, add 1/2 flour mixture and beat until mixed. Add remaining flour and beat well. In a skillet, melt butter and add to batter. Coat pan or griddle with cooking spray and pour about 1/2 cup of batter. Heat should be about 350*. Spread batter out as thin as possible. Using a knife or spatula, flip over until lightly brown.

Marshmallow Fondant

8 ounces miniature marshmallows (4 cups not packed, or half of a 16-ounce bag)
1 pound powdered sugar (4 cups), plus extra for dusting
2 tbsp water
Food coloring or flavored extracts, optional

(I find it easier to half the amount and make smaller batches)
Preparation:

1. Dust your counter or a large cutting board with powdered sugar. Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

2. Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30-45 seconds, until the marshmallow mixture is entirely smooth and free of lumps. If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 6 below for instructions.

3. Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

4. Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that has not been incorporated yet--this is normal. Dust your hands with powdered sugar, and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands.

5. Continue to knead the fondant until it smoothes out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth--too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later. Well-wrapped fondant can be stored in a cool room or in the refrigerator, and needs to be kneaded until supple before later use.

6. If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step. Add your desired amount of coloring or flavoring to the center of the disc, and fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

7. Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center. Continue to knead until the streaks are gone and the fondant is a uniform color. Your fondant is now ready to be used or stored as outlined above.

Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 cups, 3 tablespoons flour
1 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons vanilla
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
2 cups grated zucchini


Beat eggs. Add oil, sugar, zucchini and vanilla. Beat well. Add flour and spices. Makes a thin batter. Pour into greased and FLOURED bread pans. Bake 1 hour at 375*.

Homemade Noodles

2 eggs
3 Tablespoons water
1 tablespoon oil
1 teaspoon salt
1 teaspoon baking soda
2 cups flour

Mix all together. Roll out with noodle maker. Lay on wax paper and cut into strips with a pizza cutter.

Sticky Chex

¾ c margarine
1 c sugar
1 c light corn syrup

Cook over medium heat. Boil 2 minutes and pour over:

1 12 oz. box Corn Chex
1 12 oz. box Golden Grahams
coconut –optional, add as much as desired
sliced almonds –optional, add as much as desired
-I like to add M&M’s - just wait until it cools a bit before adding.

Cafe Rio Style Pulled Pork

6 lbs of pork (I cook it for 10 hours on low in the crock-pot with 1 can of Dr Pepper or Coke, 1/2 cup of water and some salt and pepper the day before I need it. Then I put it in the fridge.)

Next Day:
Turn crock-pot back on low, shred meat then drain off extra juices. Let the meat just sit while...

In a saucepan, mix:

12 oz of taco sauce (Not salsa)
24 oz Mexi Coke (Coke in a bottle -on the Hispanic aisle) or just 2 sodas 
1 cup Brown Sugar
3/4 cup White Sugar
4 cloves of garlic, mashed or minced
1 tsp of dry mustard
7oz can of chipotles in adobo sauce (If you want to make it hot you can use the chilies.
but they may add a surprising amount of heat.)

Bring to a simmer and then pour over meat and let it go until you're ready.It can't get "too done". I usually let it go for at least two hours. It's even better the next day and the next. It makes A LOT.


Serve with:
Large Fresh Flour Tortilla (I get mine at Costco)
Cheese, Rice and Black or Pinto Beans, Crisp Romaine Lettuce, Guacamole, Tortilla Strips, and Creamy Tamatillo Salad Dressing.

Creamy Tamatillo Salad Dressing (Cafe Rio Style)

1 package of dry Ranch Dressing (I use Uncle Dan's Creamy)
4 large tomatillos
1 T fresh lime-juice
1 diced jalapeno pepper or more- NO seeds or membrane
1 cup sour cream (lite)
1 cup mayonnaise
1/2 cup salsa verde- any brand- not hot
cilantro (I use very little)

Add tomatillos, lime-juice, chopped jalapeno to the food processor and pulse until ingredients are finely pureed. Blend dressing in a blender. Chill dressing for 1-2 hours or overnight.


Juleen S.