Crepes

An elegant, easy, guilt-free indulgence dessert with endless possibilities on a Cucina Pro Electric 12” Crepe Maker.

Ingredients

• 4 eggs
• 1/4 cup water
• 2 cups milk or buttermilk
• 1 Tablespoon sugar
• 1 and 1/2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon lemon or almond extract
• 2 tablespoons butter melted

For a gluten-free twist, swap in King Arthur Gluten-Free flour and increase the water to 1/3 cup.

Directions

1. Turn on the crepe maker and set the temperature to between 3 and 4. Have it heat up while making the crepes.
2. Blend all the ingredients in the blender for about 20 seconds.
3. Spray the crepe maker with cooking oil. Pour either 1/2 or 2/3 cup of crepe batter (1/2 cup for a thinner crepe) in the middle of the crepe maker. Use the t-shaped crepe spreader in a circular motion to spread out the crepe.
4. Cook for several minutes on each side, using a wooden crepe spatula, until golden brown.
5. Pile on your favorite fillings & toppings—Nutella, bananas, peaches, berries, mango, pineapple, coconut, ice cream, whipped cream, yogurt, nuts, caramel, or chocolate syrup. The possibilities are endless.
6. Savory crepes are also an option, but omit the lemon or almond extract. These fillings include meat, fresh or sauteed vegetables, bacon, eggs, and cheese.
   

Shredded Chicken

Cook 3 batches per 6-7-quart crockpot.

Ingredients

• 2 pounds of chicken breast
• 14.5 oz diced tomatoes (almost 2 cups if using a gallon can)
• 1 medium onion, chopped
• 1/3 cup water
• 1 teaspoon salt
• 1 teaspoon chili powder, cumin, garlic powder
• 1 lime, juiced (2 Tablespoons)

Directions

1. Put the chicken, tomatoes, onions, and water in the crockpot.
2. Cook 5-6 hours on high or 8 hours or overnight on low in the crockpot.
3. About 2 hours before the cooking is done, add the chili powder, cumin, and garlic powder. This makes the flavor fresher.
4. Add the lime juice just before serving or cooling.
5.   Place the chicken in ½-size aluminum pans for Walmart, Sam’s Club, or Costco, then let it cool, and then cover it with premade covers or heavy-duty aluminum foil.
6. The chicken has extra fluid because freezing causes it to absorb more liquid.
7. We chose to serve it with cheese, shredded lettuce, and sour cream on flour tortillas. One could also serve with guacamole, tomatoes, or a variety of other salsa options. We wanted to simplify.

Lime Rice

Great for serving on a taco salad, as a side, or on a taco or burrito.

Ingredients

• 1 cup white rice
• 3 cups water
• 1 medium onion, diced
• 1/2 teaspoon salt
• 1 tsp garlic powder
• 1 chicken bouillon cube or 2 tsp chicken base
• Juice of 1 lime (2 Tablespoons)
• ¼ bunch cilantro 

Directions

1. ​Place the rice and all the ingredients except the lime and cilantro in the rice cooker. 
2. (Can also use in a pressure cooker or pan on the stove.)
3. Cook for 15 minutes, then add the lime and cilantro and continue cooking for an additional 5 minutes.
   

Black Beans

Great for serving on a taco salad, as a side, or on a taco or burrito.

​Soak 1 cup black beans overnight in 4 cups of water. Drain in the morning.

Ingredients

• 1 cup Soaked black beans or 2- 15 oz cans black beans
• 1 small or ½ cup medium onion, diced
• 2 tsp minced garlic or 2 tsp garlic powder
• 4 cups beef broth
• 1 tsp ground cumin
• 2 tsp dried oregano
• ¼ jalapeno pepper, take out seeds for less spice
• 2 bay leaves
• Juice of 1 lime

If canned beans are used, cut cooking time to 4-5 hours on low.

Directions

1. Cook all ingredients except the lime juice on high for 4-5 hours, or on low for 8 hours, in a crockpot. 
2. A pressure cooker can also be used instead of a crockpot, with 10 minutes if beans are soaked or 40 minutes if not soaked.  Allow 20-30 minutes for the pressure to decrease to open the lid. 
3. Drain and rinse the beans, then add lime juice.
   
   

Flavorful Salsa

A salsa, partially from a can, that tastes fresh with zest to go on tacos, with chips, eggs, beans, rice, or casseroles.

*3 batches for a full blender

Ingredients

• ​14.5 oz can of tomatoes with juice
• 1/3 jalapeno
• 1/2 tsp salt
• Juice of 1 lime (2 Tablespoons)
• 1/2 small-medium onion in quarters
• 1 tsp minced garlic
• 1/4 bunch cilantro

Directions

1. Blend the ingredients in a blender for about 20-30 seconds, except for the cilantro.
2.   Once smooth, add 1/4 of a bunch of cilantro.
   

Leslie’s Chocolate Chip Cookies

Notice the photo with the cookies. There are small (4 across on a cookie sheet), medium (3 across on a cookie sheet), and large (2 across on a cookie sheet). We made 800 small cookies for 200 people, and they ate 750.

Ingredients

• ​¾ c Butter Crisco
• ¾ c Regular Crisco
• 1 ½ c white sugar
• 1 ½ c brown sugar
• 4 eggs
• 1 Tablespoon vanilla
• 2 tsp baking soda
• 1 ½ tsp salt
• 3 ½ c flour
• 1 ½ c oatmeal
• 2 c chocolate chips

Directions

1. Mix Crisco, both sugars, eggs, and vanilla in a mixer. Place the flour, baking soda, and salt in a sifter. 
2. Mix dry ingredients by hand into the egg mixture, then stir in oatmeal and chocolate chips.
3.  Use a small cookie scoop to make 90 cookies. 
4. Bake at 350 degrees for 6 minutes.  The bottom should be slightly brown.  
5. My neighbor and I made 800 cookies in about 3 hours.
6. I was responsible for preparing the dough, placing the cookies in the oven, and removing them.
7. My neighbor scooped the cookies with the small scoop, took them off the cookie sheet after baking, and put them in freezer bags after they cooled.