Crepes

2 c milk

4 eggs

3 T butter (melted)

1 T white sugar

1 t vanilla

1/2 t salt

1 1/2 c flour

In a blender combine all ingredients and blend for 15 seconds.

Refrigerate batter for at least 30 minutes or overnight.

Use non-stick cooking spray or butter on frying pan over medium heat. Pour 1/4 c batter into pan and cook over medium heat for about 1-2 minutes.

Serve with your favorite toppings.

Refrigertate 1 week. 

Freeze up to 2 months.

Jamielyn Nye

Warm Pudding Winter Cake

1 pkg (2 layer size) yellow cake mix
2 c cold milk
1 1/4 c water
2 pkg (4 serving size) Jell-O Instant Pudding and Pie Filling (your choice of flavor)
1/3 c sugar

Preheat oven 350 degrees.
Prepare cake batter as direct on package. Pour in greased 13 x 9 inch baking dish and set aside.
Pour milk and water in large bowl Add dry pudding mix and sugar. Beat with wire whisk 2 minutes or until well blended. Pour over batter. Place baking dish on a backing sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
Bake 55 minutes to an or or until wooden toothpick inserted in enter of the cake layer comes out clean. Cool 20 minutes. Spoon in serving dishes to serve warm. Store leftovers in refrigerator.

Kraft Foods

Creamy Chicken Dinner

2-3 chicken breasts (cubed)

1 can cream of chicken soup

1/2-Full can of evaporated skim canned milk

1 t crushed basil

2 t garlic powder

2 T parmesan cheese

1/3 c sour cream

3 c cooked rice

Saute chicken in some olive oil in a large skillet over medium heat. Then add soup, basil, garlic. Stir well, then add the milk a little at a time. Bring to a boil then simmer and add parmesan cheese and sour cream.

Serve over rice.

Kaye Macdonald