Crepe Cups

Vanilla Crepes

1 1/2 cups milk
3 egg yolks
2 tablespoons vanilla extract
1 1/2 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon salt
5 tablespoons melted butter

In a large bowl, mix together the milk, egg yolks and vanilla. Stir in the flour, sugar, salt and melted butter until well blended. Heat a frying pan over medium heat until hot. Coat with light coating of oil. Pour 1/8 cup of batter into center of the pan and use the back of a spoon to spread the batter in a larger circle. When bubbles form on the top and the edges are dry, flip over and cook until lightly browned on the other side and edges are golden. Repeat with remaining batter.

Fill crepes with your favorite fruit, cream, caramel or even ice cream or cheese to serve.

Makes 15 7" crepes

Sausage Balls

1 lb ground pork sausage
1 3/4 c flour
2 Tbsp shortening
2 c cheddar cheese, grated

Mix together sausage, shortening and flour.  Add cheese and knead until combined. Form into 1" balls and place on parchment lined cookie sheet.  Bake at 350 for  10-15 minutes.

Texas Company Eggs

1/2 lb bacon, cooked
18 eggs
3/4 c milk
8 oz sour cream
1 1/2 c grated cheddar cheese

Whip eggs and milk. Scramble until they just hold their shape - soft and a little runny. Spread eggs in greased 9x13. While eggs are hot, spread with sour cream. Top with cheese then bacon. Cover. Refrigerate overnight. Bake at 350 uncovered for 20 min. or until hot.

Honey Wheat Sandwich Rolls

1 1/4 c warm milk
1 egg, beaten
2 Tbsp margarine
1/4 c honey
2 3/4 c bread flour
1 c whole wheat flour
3/4 tsp salt
1 1/4 tsp quick yeast

Place ingredients into the bread machine. Select dough cycle.

Let rise overnight. Roll out 3/4 inches thick. Cut out rolls with a 3 or 4 inch wide jar mouth. Place on lightly greased cookie sheet. Cover. Let rise until doubled - about 1 hour. Bake at 350 for 10 to 15 minutes.

Optional:  when finished baking, brush with 2 Tbsp melted margarine

Ruth's Favorite Chocolate Chip Cookies

• 1/2 cup butter
• 1/2 cup shortening
• 3/4 cup packed brown sugar
• 1/2 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 cups semisweet chocolate chips
• 2 cups all-purpose flour

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine flour, baking soda and salt. In another bowl, combine soften butter with shortening, sugar and brown sugar and vanilla. Beat until creamy. Beat in egg. Gradually add flour mixture and mix well. Stir in chocolate chips.
3. Bake on ungreased cookie sheet for 8-10 min. Note: I take them out of the oven before they start to turn dark! Do not double this recipe, or they don't bake soft. Can make this recipe for bars too. Spread dough into greased 9x13 inch pan. Bake them at 375 degrees F (190 degrees C) for 15-20 minutes.

Pepper Steak

1 can (  oz) spaghetti sauce
3 garlic cloves
1 c peppers, cut in strips
1 small onion, diced
3 Tbsp soy sauce
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp pepper

Day Before:
Cook venison (covered with italian salad dressing) in crock pot on low for 7 hours.  Drain, saving 1 cup of liquid from meat drippings/salad dressing in crock pot.
Day to Serve:
Place venison and reserved liquid in crock pot. Pour spaghetti sauce on top.  Add in peppers, onions, soy sauce, ginger, salt and pepper.  Stir to mix. Cook on low 4 hours.  (if you are cooking meat in crock pot overnight and the meat is still warm, then 2 - 4 hours on low is fine)