Crepes!!

This has become one of my family's favorites! Thank you aunt Lindsay for this one.

Ingredients

1 1/2 c milk
2 eggs
1 tbls oil
1/2 tsp vanilla
1 c flour
1 tbl sugar
1/4 tsp salt
1 shake cinnamon

Mix together all wet ingredients in a mixer. In a separate bowl stir all dry ingredients. With the mixer going slowly add the dry ingredients. Mix until there are no more lumps!

Topping-
Frozen berries
Cool whip
Syrup

Split pea and Ham soup

Ingredients

1 ham bone
1 1/2 Cup diced ham
1 medium onion, diced
3 large carrots, peeled and diced
5 celery stalks, diced
1- 2 Tbs. Lawreys garlic salt
6 cups water
1 lb bad split peas


Put ham bone in a crockpot. Add ham, vegetables and split peas. Season with salt and add water.

Cook all day and it will be ready for dinner! Serve with rolls and enjoy!!

CPA test #1

Jon is taking the 1st test of his CPA exam! He has studied so hard these last few months! I am so proud!!! We will find out in about 2 weeks the results but I have no doubt he is going to do amazing! He is awesome!!

Puff Pastry!

INGREDIENTS

• 1 C. Flour
• 1/4 tsp. Salt
• 1/2 C. Butter
• 1 C. Boiling Water
• 4 eggs

DIRECTIONS

• 1
  Sift flour with salt. Combine butter with boiling water. Keep on low heat until melted. Add flour all at once. Stir until ball is formed.
• 2
  Cook 2 minutes until dry. Add unbeaten eggs one at a time. Beat well after eggs are added. Bake at 375° for 17-20 minutes.

Tomatoe and Zuchinni Casserole

Ingredients
1 1/2 cups grated Mozzerella cheese
1/3 cup grated Parmesan cheese
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
1/4 cup butter
2 tablespoons finely chopped onion
3/4 cup fine bread crumbs

Directions
1.Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
2.In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3.Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4.Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5.Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Aunt DelLene's Pumpkin Layer Dessert

In a 9x13 pan. I used 2 pie pans because I ran out of the 9x13 a this Thanksgiving!
1st layer

Make a graham cracker crust (graham crackers, butter, sugar)


2nd layer

Mix together:

8 oz cream cheese (soft)

1 cup powered sugar

Add: 8 0z cool whip

Spread over crust


3rd layer:

2 - 3oz packages of vanilla instant pudding

1 1/2 cup milk

2 T sugar - mix together

Fold in

1 cup canned pumpkin

1 tsp pumpkin pie spice

1 tsp cinnamon

Cover with 8 oz cool whip

Sprinkle with walnuts (optional)



Refrigerate overnight.

Aunt DelLene's Cheese Ball

1 - 8 Oz Cream Cheese
1 Small Jar of Roca Bleu Cheese
1 Small Jar of Old English Cheese
3 T. Minced Dry Onion
1 T. Worcestershire Sauce
Dash Tobasco

Mix together cheeses, then add last 3 ingerdients. Refridgerate for 1 hour, then shape into a ball and roll in shaved almonds. Store wrapped in saran wrap in fridge!

Aunt DelLene!