Crepes

2 eggs
1 cup milk
2/3 cup all-purpose flour
1 pinch salt
1 1/2 teaspoons vegetable oil

In a blender combine eggs, milk, flour, salt and oil. Process until smooth. Cover and refrigerate 1 hour.

Heat a skillet over medium-high heat and brush with oil. Pour 1/4 cup of crepe batter into pan, tilting to completely coat the surface of the pan. Cook 2 to 5 minutes, turning once, until golden. Repeat with remaining batter.
From here

pizza pot pie

1 pound lean ground beef or Italian sausage
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 can (8 ounces) pizza sauce
1 can (4 ounces) sliced fresh mushrooms
1 cup shredded mozzarella cheese (4 ounces)
1 cup Original Bisquick® mix
1/4 cup very hot water


1. Heat oven to 375ºF. Grease four 10- to 12-ounce casseroles.
2. Cook ground beef, onion and bell pepper in 10-inch skillet over medium heat, stirring frequently, until beef is brown; drain. Stir in pizza sauce and mushrooms. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Spoon beef mixture into casseroles. Sprinkle 1/4 cup cheese on each.
3. Mix Bisquick mix and very hot water; beat vigorously 20 seconds. Turn dough onto surface dusted with Bisquick mix; gently roll in Bisquick mix to coat. Shape into ball; knead about 10 times or until smooth. Divide dough into 4 balls. Pat each ball into circle the size of diameter of casserole. Cut steam vent in each circle with knife or cookie cutter. Place each circle on beef mixture in casserole. Bake 15 to 20 minutes or until very light brown.

A cute way to start off October

Trix or Treat Spider Cookies

1 package Betty Crocker Double Chocolate Chunk Cookie Mix
1 can of chocolate ready-made frosting
1 can of vanilla ready-made frosting
24-48 Trix orange and green sweetened corn puffs
Toothpicks
Re-sealable plastic bags

* Preheat oven to 350 degrees.
* Mix ingredients for cookies as directed on the package.
* Use a small ice cream scoop to get similar sized cookies or just use a spoon and vary the amount for different size cookies.
* Place cookie dough on a parchment covered baking sheet.
* Bake for about 7-8 minutes.
* Cool completely on a wire rack.
* Makes about two dozen cookies.

To decorate:

* Spread chocolate frosting on the top of each cookie.
* Fill a re-sealable plastic bag with a couple of heaping spoonfuls of frosting and snip a tiny hole out of the bottom of one corner.
* Pipe on three circles of white frosting for each cookie. Start in the middle with the smallest circle and work your way out.
* Take a toothpick and beginning in the center, drag it lightly through each circle. Repeat all the way around the cookie.
* Take remaining frosting and separate it into two bowls. Tint one frosting with orange icing color and the other with green.
* Fill two re-sealable bags with the orange and green frosting and snip off the corner of each.
* Pipe eight small legs with each color and place a matching orange or green Trix Cereal puff on the top of each pair of legs. Add one or several spiders on each cookie.

Baked Potato Soup

Jan Wolsey

4 large baking potatoes (about 2 3/4 pounds)
2/3 cup butter or margarine
2/3 cup all purpose flour
3/4 tsp salt
1/4 tsp pepper
6 cups milk
1 cup sour cream
1/4 cup thinly sliced green onions
10 bacon strips, cooked and crumbled
OR
1 cup of ham, cubed
1 cup (4 oz) shredded cheese, add more or less to taste

Bake potatoes at 350 for 65-75 minutes or until tender. Cool completely. Peel and cube potatoes. In a stock pot, melt butter; stir in flour, salt and pepper until smooth. Gradually add milk. Simmer, stirring constantly until thick. Remove from heat. Whisk in sour cream. Add potatoes and green onions. Garnish with bacon/ham and cheese. Heat till hot, do not boil. If too thick, add more milk.

Taco Casserole

GayLyne Shaw

1 lb ground beef
1/2 cup chopped onion
1 (8 0z) can tomato sauce
1/3 cup water
1 pkg taco seasoning
2 eggs
1 cup milk
1 1/2 cups shredded Monterey Jack
10 taco shells, crushed
1 cup shredded lettuce
1 small tomato, chopped
1/2 cup sliced, pitted ripe olives
1/2 cup shredded Monterey Jack

Brown ground beef. Add onion, tomato sauce, water and seasoning mix. Beat eggs, stir in milk. Mix 1 1/2 cups shredded cheese and taco shells, crushed. Mix together, put in 12x7 1/2x2 inch casserole dish. Bake at 350 for 30 minutes. Top with lettuce, 1/2 cup cheese, tomatoes, and olives. Let stand 5 minutes. Cut into squares. Serve.

Zucchini Casserole

Lori Cole

6 cups zucchini, cubed
1/4 cup onion
1 pkg Stove Top dressing mixed with 1 cube melted butter
1 cup sour cream
1 can cream of chicken soup
1 cup grated cheese

Boil zucchini and onions for 5 minutes, drain really well. When cooked, add the sour cream, soup and cheese. Layer in your casserole dish, dressing, drained vegetables and cream mixture, then dressing. Bake at 350 for 30 minutes.

One Dish Chicken Dinner

Jan Wolsey

4 chicken breast halves, skin removed
8 small potatoes (about 1 pound)
4 medium carrots (I use about a cup of baby carrots)
2 cups chicken broth
salt and pepper to taste
1/2 pound fresh green beans or 1 can green beans (optional)

Wash potatoes but do not peel. Cut in half and place cut side up in greased (cooking spray) 9x13 baking dish. Cut carrots in half crosswise, then lengthwise. Scatter among potatoes. Pour broth over vegetables. Place chicken on top. Sprinkle with salt and pepper. Cover with foil. Bake at 350 (325 if using glass) for 60 minutes. Remove foil. Baste chicken with broth. Add beans to dish. Bake 15 minutes or until beans are heated through.