Yummmm

Here are a couple of recipes that have been asked for a lot by women in our ward! Enjoy!

Cheese Soup

From the kitchen of Cristi Bikhazi.

1/2 cup carrots, finely diced

1/2 cup celery, finely diced

1/2 onion (green or normal), finely diced

1/2 tablespoon butter

1/4 cup flour (or more)

2 cups milk

1 1/2 cup chicken broth

1 1/2 cup shredded cheddar cheese (or more)

Melt butter in large pot. Saute the carrots, celery, onion together until tender. Add flour and mix well. Blend (I put it all in a food processor to get it smooth). Add milk and chicken broth. Just before ready to serve, add 1 1/2 cup (or more) shredded cheddar cheese. Do not cool too much after cheese is added. Garnish with a dollop of sour cream and/or a dash of paprika.

Crepes

From the kitchen of Honey Gee.

2 Tbs melted butter, cooled

3 eggs

1 cup milk

3/4 cup flour

1/4 tsp salt

1 Tbs sugar (or more)

sliced strawberries

special filling

Melt butter and cool. Beat eggs and milk together. Add flour, salt and sugar. Beat until smooth. Add cooled butter; beat until incorporated (about 10 seconds). Regridgerate batter 1 hour or overnight (optional). Refridgeration gets the air bubbles out. (Personal note: It helps to blend or food process the batter to get the flour lumps out. Then refridgerate).

Preheat frying pan over medium heat (for a large pan; or low heat for a small pan). Pour about 4 tablespoons of batter into hot pan. (Use however much you need to cover the bottom of the pan while still keeping the crepes very thin.) Rotate pan to cover whole bottom of pan. Leave until very slightly brown and cooked. Flip and cook other side until done. Lay flat.

Cover with platic wrap. Can refridgerate for 2 days. These also freeze well; be sure to wrap several times to keep from getting freezer burnt.

To fill: Lay flat. Spread filling on one side (1/2 of crepe). Place sliced strawberries on top of filling. Fold crepe in 1/2 and then in 1/2 again (triangle). Serve.

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Crepe Filling

From the kitchen of Honey Gee

8 oz. cream cheese

1 1/4 cup powdered sugar

1 Tbs lemon juice (1 tsp to 1 Tbs)

1/2 tsp vanilla

1 cup whipped cream

Mix cream cheese, powedered sugar, lemon juice and vanilla. Mix well. Fold in whipped cream.

Will fill at least two batches of crepes, up to 4 batches of crepes (depending on how much you like to put in each crepe).