Christy's favorite crepes

1.5 C. Flour
1 tsp. Sugar
1/2 tsp. Salt
2 C. Milk
2 eggs
1/2 tsp. Vanilla

Great griddle to medium high. Mix ingredients. Pour on and cook until done without flipping. Top with desired toppings.

One pan Garlic Chicken and Asperagus

Ingredients

3-6 chicken thighs or boneless skinless chicken breasts (breasts pounded to even 1/2 inch thickness)

salt and pepper, to taste

1 pound asparagus, ends trimmed

3 tablespoons butter, divided

1 tablespoon minced garlic

1/2 teaspoon dried basil (see note)

1/2 teaspoon dried oregano

1/2 teaspoon dried thyme

1/2 teaspoon onion powder

salt and pepper, to taste

fresh herbs for garnish (optional)

Instructions

1. Season chicken with salt and pepper on both sides. Melt 2 tablespoons butter in a large pan/skillet over medium-high heat. Stir in garlic and herbs and cook another minute or so until the garlic is fragrant.

2. Reduce heat to medium, add chicken to pan, and cook for 5-7 minutes, then flip and cook another 5-7 minutes. (Chicken should be nearly, but not completely cooked through by this point)

3. Scoot the chicken over the sides and add remaining 1 tablespoon butter to the empty portion of the pan. Once the butter is melted, add asparagus. Season asparagus with salt and pepper, to taste. Cook, rotating throughout, for 4-6 minutes until tender and chicken is completely cooked through.

4. Serve immediately garnished with freshly cracked black pepper and fresh herbs if desired.

Recipe Notes

In place of the dried basil, oregano, and thyme, you can use about 1 1/2 teaspoons dried Italian seasoning.

Peanutbutter Oreo Brownies

Place oreos, one each, in muffin liners. Place about a tablespoon of peanutbutter on top of it. Top with brownie batter and bake for brownie recipe (watch time though) Yum!

Gloria's syrup

1 stick butter
1cup whipping cream
1 cup sugar, brown or white
1 tsp. Vanilla

Simmer.

Microwave Peanut Brittle

Awesome recipe--BE VERY CAREFUL!  CANDY MAKING GETS VERY HOT!

1/2 C. White Karo Syrup
1 C. Sugar
1 C. Raw Spanish peanuts
1 Tbsp. Butter
1 tsp. Baking soda

Mix syrup, sugar, and peanuts in a microwave-safe bowl.  Cook in the microwave for 5 to 8 minutes (until it just barely turns brown).  Then add butter and cook for 2 to 3 minutes more.  Remove from microwave and stir in baking soda and pour on buttered cookie sheet or marble slab.
*** I made this yesterday and left out the peanuts, put it in the microwave for 7 minutes, put in the butter and *forgot* to put it back in the microwave at all.  I added the baking soda and poured it on a cookie sheet on parchment (of course ungreased).  It turned out great!  It broke just fine and the family ate up! :)

Crepes

3 eggs
3 cups  milk
1 tsp. salt
1 Tbsp. sugar
2   1/4 cup flour
1 tsp. Vanilla

High heat. Spread on griddle with a spatula until thin. Remove when brown present.  (Dad's variation)

Cinna Pecan Rolls

The balance of salty/sweet is amazing on this recipe!!  Like eating those chocolates with the sea salt.  First I'll post  the original (from organizedliving.com) and then I'll tell you my changes:

Artisan bread dough:

 1 1/2 pound of dough

(Artisan recipe) 1. 3 c. warm water

2. 1.5 T. granulated yeast

3. 1.5 T. kosher salt

4. 6.5 c. unbleached, all-purpose white flour {they have other recipes for different types of flour too}

Quickly mix the ingredients in a large food-safe plastic tub with a wooden spoon.

Let it rise for 2 hours.

Put the entire tub into the refrigerator and use throughout the next 2 weeks.

First, you mix up the maple/caramel topping and spread it in the bottom of a round cake pan.

• 6 T. softened butter

• 1/2 t. salt

• 1/2 c. brown sugar

Then  roll out the dough and mix up the fillings:

• 1 1/2 pound chunk of homemade bread dough {see recipe above}

• 4 T. softened butter

• 1 t. ground cinnamon

• 1/4 t. nutmeg

• 1/2 c. chopped pecans

Roll the bread dough flat, smooth the filling onto the dough and then roll it log -style up and cut in to 8 equal pieces for the rolls.

 Bake at 350F. for 40 minutes, or until golden brown and bubbly.  (She doesn't say so, but it is obvious from the pictures that you carefully flip the pan onto another pan so that the topping can be, well, on top!  I used a cookie sheet to deposit them onto because that's a big surface.  Be very careful, because it is VERY HOT.)

Original content from Simple Organized Living: http://www.simpleorganizedliving.com/2011/03/24/simple-delicious-homemade-bread/#ixzz2QAYP6DuI

Under Creative Commons License: Attribution Non-Commercial No Derivatives

 MY VARIATION:

No pecans, simply because I didn't have any. 

Double the topping recipe, and I put it in a non-stick 9 x 13 pan (simply because it's the one in my house with a lid that fits after cooking for storing uneaten food).

There is no sugar in the filling recipe, so I added brown sugar.  Half a cup, I think, but maybe a cup.

After cooking and flipping them onto the cookies sheet (see above) and my family devouring the majority (again--very hot, so I let them cool before the kids dug in) I put the remainder back in the pan, so I could put the lid on.)

She calls them Maple Pecan Sticky Rolls, but there is no maple in the recipe.  Maybe one of these days I will through some maple in for kicks!!

Try these rolls!!  They are a keeper!!