4 eggs

¼ teaspoon salt

2 cups flour

2 ¼ milk

1/2 stick  melted butter

Dash of vanilla

Parchment paper

For cream:

2 lg. boxes Jello instant vanilla pudding

Milk

Whipped cream

Topping:

Strawberries or blueberries

Powdered sugar

Combine eggs and salt in bowl. Add the flour and milk, alternating until all is added. Add all other crepe ingredients and whisk until smooth. Set aside in the fridge. Mix the pudding and milk together, using the instructions for pie filling. Set aside in fridge. Heat medium sized skillet over medium heat. Rewhisk crepe batter. Pour just under ¼ cup batter into pan and twirl pan around until bottom is mostly covered with batter. When crepe becomes easy to flip, it is ready to be flipped over. It usually only take about 1-2 minutes per side. Set crepes aside on parchment paper to cool. Take out filling and fold in whipped cream. Begin alternating crepe and filling until out of crepes. Top with strawberries and powdered sugar.

* You can also use chocolate ganache!

Seasoned breadcrumbs

1/2 cup parmesan cheese

marinara sauce

olive oil

flour

3 eggs

splash of milk

provolone cheese

1.  Peel and thinly slice the eggplant

2.  Heat olive oil in large skillet

3.  Preheat oven to 400

4.  In one bowl mix eggs and splash of milk in another mix the breadcrumbs and parmesan cheese

5.  dredge the eggplant in flour, then the egg mixture, then breadcrumbs

6. Fry the eggplant, making sure it doesn’t burn

7.  Place the eggplant on papertowel to remove excess grease

8.  Place half of the eggplant slices on a large cookie sheet

9.  Top slices with a spoonful (or two!) of sauce

10.  Top with another slice of eggplant

11.  Top with another spponful of sauce

12.  Top with provolone cheese

13.  bake until cheese is completely melted

I recommend serving this with spaghetti, or you can put the eggplant into a subroll for an awesome sandwhich.

1 package shredded cheese

whipping cream

salt

pepper

1 tsp garlic

fresh rosemary

parsley

4 cups or so stock of your choice

5 tbl butter

1.  Peel and cube potatoes

2.  Boil until done, drain

3. Using a fork, lightly mash the potatoes

4.  add all other ingredients

Optional: You can totally top this with bacon, sour cream, and/or chives.  Also you can cook leeks and make it potato leek soup.

1 jalapeno

1 green pepper

1 yellow pepper

1/2 medium to large yellow onion

cilantro

1 tsp garlic

1 lb chicken

lawry’s seasoning

salt

black pepper

5 cups chicken stock

tortilla chips

monterrey jack cheese

avocado

canola oil

1.  season chicken with lawry’s and bake until cooked thoroughly

2.  Finely chop onion and peppers

3.  Put a small amount of canola oil in bottom of pot and heat to medium

4.  cook the onions and peppers, for 5 minutes or so, stirring frequently

5.  chop tomato and chicken

6. add chicken stock, garlic, and tomato to pot, bring to boil, then reduce heat to a simmer

7. add chicken, cilantro, salt,  and pepper to pot and continue to simmer

8.  Serve soup with cheese, tortilla chips, and avocado on top

**Note that I don’t actually measure anything, so everything is just a guess!