Thursday, September 15, 2011

Crepes/ Happy Anniversary Honey!!!

My sweet husband and I got married four years ago today in the LDS Mesa, AZ temple.
Since that day we've been blessed with a wonderful happy marriage, and two beautiful daughters.
Something my sweetheart introduced me to is crepes. For those who don't know  a crepe is kind of like a very thin pancake that you fill with yummy things. This morning I made him crepes, with love, chocolate and raspberries.

2 eggs and 2 egg yolks
2 cups fat free milk
11/3 cup GF flour
pinch of salt
1 tbsp melted butter

1.) place all ingredients in blender and blend until smooth
2.) refrigerate for 45 min.
3.) Heat a skillet over medium with a little bit of butter
HINT: you want the butter too bubble a little, but if it starts turning brown your pan is too hot.
put enough batter in the pan to barely coat the bottom of the pan. Flip after it cooks long enough to slide around in the pan. then try and flip it by tossing it in the pan. If you can do it right it will make them prettier. I found using a spatula tends to make it messy.

You can fill crepes with many things, fruit filling, nutella, even butter and syrup. What I did for the picture is nutella on the inside with raspberry pie filling on top. I heated the filling over the stove with about a half cup of water to make it a little more like syrup. Whipped topping went on top of that with raspberries and chocolate shavings as a garnish.

Tuesday, September 13, 2011

Beef Chimichangas

A wonderful aunt of mine recommended that I look up recipes with corn tortillas at So I did and over the course of the next several months I intend to try them and blog about them.

The original recipe for this can be found at

I did make a few changes to suit my personal taste and that is what will be listed here.

1 lb. ground beef (I used lean)
1 onion chopped
1 clove garlic mince
1 tsp. dried oregano
chili powder
2 tablespoons tomato sauce
1/4 cup sour cream
1 4 oz can of chopped green chilies
2 tbsp distilled white vinegar
1 cup shredded cheese (the recipe called for cheddar but I used a Mexican blend)
1/2 cup butter
6 large corn tortillas
HINT: if you can't find large corn tortillas small ones will work, but remember that they will not hold as much. if you over fill them it will make a mess.

1.) Preheat oven to 450 degrees
2.) Brown the round beef with the onion , garlic, and other spices to taste. I also added the green chilies at this point. drain off the extra fat. Add tomato sauce. Stir in the sour cream and vinegar. Remove pan from heat and stir in the cheese.

3.) melt butter in a skillet big enough to lay the tortilla flat. when melted dip the tortilla into the butter until soft.
HINT: another way to soften corn tortillas is to put them in the microwave with a damp paper towel over the top heat for 30 seconds to a minute. that takes less fat but I have not tried it yet with this recipe

Place softened tortilla on a baking sheet and put about 1/3 cup of the meat mixture (less for 6 inch tortillas)
fold the tortilla top and bottom and then around the sides and flip the seam side down on the baking sheet

4.) Bake in the oven until crisp the recipe says about 15 minutes, but keep an eye on it, in my oven it only took 10

Friday, September 9, 2011

I'm back

After a brief respite from the Internet I am back and I hope to have more recipes soon.