Most Scrumdiddleyumptious Crepe Recipe

I am in LOVE with Crepes lately!  I finagled a recipe and am lovin' them!  Too bad I can't eat them everyday...all.day.LONG!

INGREDIENTS:
1/2 cup milk

1/2 cup water

2 TBSP butter (melted)

1 tsp vanilla

1/4 tsp salt

2 eggs

1 C. flour

DIRECTIONS:

Mix all of the above together, except the flour.  After it's all mixed, add the flour in a little at a time until it's all mixed.

In a 8" pan, put a little butter or olive oil.   Add 1/4 C. of the batter to the pan and swirl the batter around.  Let it cook on one side for about 30-45 sec then flip over an cook 30-45 sec longer.

Remove from pan and place on a plate.

For the filling, I like to make a homemade whip cream and top with fresh fruit.

Here's my homemade whip cream recipe:

INGREDIENTS:

1 C heavy whipping cream

4 oz cream cheese, softened

2 oz vanilla

2 TBS powder sugar

DIRECTIONS:

Put the whipping cream into a (preferably metal) bowl and freeze for about 3 minutes.  In another bowl, whip up your cream cheese and add the vanilla.  Take the whipping cream and beat it until soft peaks form, add the powder sugar.  Then mix in the cream cheese mixture.

Hope you enjoy!

Pumpkin Bread with Cream Cheese Filling

I found this recipe on Kraftrecipes.com and I decided to do my own revamp on it to make a bit "healthier". I don't know if I could label it as my own, but I'm going to, because I did revamp it.
So here's what I did...
INGREDIENTS:

1 cup canned pumpkin

1 cup plus 2 Tbsp. Splenda Sugar, divided

1/2 cup packed Splenda brown sugar

4 egg whites, divided(I used egg whites out of the carton)

1/2 cup fat-free milk

1/4 cup applesauce

2 cups whole wheat flour

2-1/2 tsp. Baking Powder

2 tsp. The Pampered Chef Cinnamon Plus Spice Blend

1/4 tsp. salt

1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened

2 Tbs The Pampered Chef Sweet Cinnamon Sprinkle

DIRECTIONS

HEAT oven to 350ºF.

MIX pumpkin, 1 cup sugar, brown sugar, 3 egg whites, milk and apple sauce in large bowl. Add flour, baking powder, spice and salt; mix just until moistened. Beat Neufchatel cheese, remaining sugar, remaining egg white and sweet cinnamon sprinkle with whisk until well blended.

SPOON half of pumpkin batter into Stoneware loaf pan; cover with layers of Neufchatel mixture and remaining pumpkin batter.

BAKE 1 hour or until toothpick inserted in center comes out clean. Loosen bread from sides of pan; cool in pan 10 min. Remove bread from pan to wire rack; cool completely.

Cream Cheese Danish

INGREDIENTS:

1. 2 (8-ounce) cans crescent rolls
2. 1 1/2 (8-ounce) packages cream cheese, softened
3. 1 cup sugar, divided
4. 1 teaspoon vanilla
5. 1 egg, separated

DIRECTIONS:

Press 1 can of unrolled crescent rools in a 9×13 pan. Beat cream cheese until fluffy; add 3/4 cup sugar, vanilla, and egg yolk; beat until creamy. Spread over crescent rools. Press out second can of crescent rolls and place over cream cheese mixture. Brush with frothed egg white (you don’t need all of it), and sprinkle with remaining 1/4 cup sugar. Bak in 375′ oven for 18-20 minutes. Serves 8

HINT: I actually rolled the rolls into the shape of a rectangle and then patted that down into the pan. I also sprinkled the top with a bit of cinnamon, well, ’cause I like it!

ENJOY!!!!

P.S. The pictures aren’t very good today. The lighting was horrible and my time was extremely limited so I was rushing things. I promise to be better next time!

Ingredients~

Patted in the pan~

Mixing the cream cheese with vanilla, egg, & sugar~

Spread over crescent rolls~

Sugar sprinkled on top with a touch of cinnamon~I like to use this

Done after 20 minutes~

On my plate right before hitting my tummy:)

Breakfast for dinner

So this is what I made (I will post pics later, I am running like a chicken with my head cut off, but I couldn't wait to post this!):
Baked Blueberry French Toast

12 slices day-old bread, cut into 1 inch cubes (I used just a loaf of bread)
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries (I used frozen, because fresh is a) too expensive & b) go bad too fast)
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup (I cheated & used Aunt Jemimah)

Topping
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

DIRECTIONS

Lightly grease a 9x13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F.
Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
Topping
In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.


Bacon Wrapped Weiners

1 lb. bacon
1 pkg. Lil Smokies
Brown sugar

Directions

Slice your bacon slices in half.
Take a Lil Smokie and wrap with a piece of cut bacon
Place all smokies in a pan and then cover completely with brown sugar. Bake at 350°F for 30-45 minutes