Mushroom Crepe Filling

I have asked my mom for this recipe about 5 times now and always lose it, so I am putting it up here so I will NEVER lose it! It is so yummy, easy, and a great way to make crepes into a full dinner and dessert.

1 lb mushrooms, or to your preference
5 TB butter
4 TB green onions
5 TB flour
1 1/2 cups chicken broth
1 1/2 cups heavy cream (I substitute some milk)
salt & pepper to taste

Saute mushrooms & onions in butter 4 minutes or until soft. Sprinkle flour and cook 2 more minutes. Add broth and cream. Season with salt and pepper and cook until warm throughout. Fill crepes and enjoy!


Deluxe Peas and Celery

This recipe is SOOOO good.

2 T butter
1/2 cup chopped celery
2 T finely chopped onions
1/2 t. salt
black pepper to taste
1/4 t. seasoned salt
1 10 oz. package frozen peas cooked and drained

In a fry pan, saute celery and onions in butter.
Add seasonings.
Add cooked peas.

Pumpkin Cake

Yields: 12 servings

1 cup vegetable oil
3 eggs
1 (15 ounce) can pumpkin puree
1 teaspoon vanilla extract
2 1/2 cups white sugar
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspooon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1/2 cup chopped walnuts

1. Preheat oven to 350 degrees. Grease one 10 inch bundt or tube pan.
2. Cream oil, beaten eggs, pumpkin and vanilla together.
3. Sift the flour, sugar, baking soda, ground nutmeg, ground allspice, ground cinnamon, ground cloves and salt together. Add the flour mixture to the pumpkin mixture and mix until just combined. If desired, stir in some chopped nuts. Pour batter into the prepared pan.
4. Bake at 350 degrees F for 1 hour or until a toothpick inserted in the middle comes out clean. Let cake cool in pan for 5 minutes then turn out onto a plate and sprinkel with confectioners' sugar.



I got this recipe from my cousin, Whitney Tidwell. It was FABULOUS!

BLT Dip:
1 C. Sour Cream
1 C. Mayo
1 C. Shredded Cheese
1 C. chopped Seeded Tomatoes
6 Strips of Bacon, crumbled (I use the Oscar Myer ready to serve)
1 Tbs. Chopped Green Onions on top.

Mix & Chill

Serve with crackers. Pretty much any kind!

Coconut Macaroons

A long time ago Oprah highlighted these (made by some company) on her "Favorite Things" show. Well, I love macaroons, and these ones looked divine so I searched high and low for the recipe. Here it is, I've made them many times...and yes, they are fabulous.

3 C. Shredded Coconut
1/3 C. Sweetened Condensed Milk
3/4 tsp. Vanilla Extract
3/4 tsp. Almond Extract

Chocolate Ganache:
1/2 Milk Chocolate chips (ok, this actually calls for semi-sweet, but I think it's better with Milk)
3 Tbs. Heavy Cream

*Preheat oven to 350
*Dump the shredded coconut into a large bowl
*Stir vanilla and almond extract into the condensed milk
*Drizzle the condensed milk over the coconut while tossing the coconut to coat it thoroughly
*When Coconut and condensed milk are well-combined, use a 1 1/4 inch sorbet scoop to mold the macaroons. Press the macaroon mixture firmly into the scoop, and then turn it out onto a sheet pan. Bake the macaroons for 12-15 minutes or until you see the top of the macaroons beginning to turn light brown. Remove the macaroons from the oven and let them cool.
*As the macaroons cool, prepare the chocolate ganache by combining the chocolate chips with the cram in a small glass or ceramic cup or bowl. Microwave this on 50% power for 1 minute, and then gently stir the chocolate. If the chocolate is not completely melted after a couple minutes of stirring, microwave it again for another 30 seconds on half power and stir. Be careful to not overcook the chips or the chocolate will seize up and your ganache will be grainy instead of smooth. If that happens, start over.
*When the chocolate is melted and smooth, pour it into a squirt bottle (I use a plastic bag with a TINY TINY corner cut off) and drizzle it in thin streams over each macaroon. Let macaroons sit out for a few hours. At room temperature of 72 degrees the chocolate should set up in 3 or 4 hours. When the chocolate has set, store the macaroons in an airtight container for up to 14 days at room temperature or for up to 4 weeks in the fridge.
-Just posting this is making me want to make them. When I do (tonight most likely) I'll take a picture and post it up.

Buttermilk Syrup

This is a recipe from my Aunt Colleen. Trust me, I've tried a few different recipes and this one is by far the best one!!

1 C. Sugar
1/2 C. Buttermilk
1/2 C. Butter
1/4 tsp. Baking Soda
1 tsp. Vanilla

Over medium heat, melt butter and sugar. Once melted, add buttermilk. When it begins to boil, remove from heat and add rest of ingredients. Stir and enjoy!