peanut butter cookies

Sometimes simplest cookies are the best. :) I've been craving and eating peanut butter the past few weeks and these are great! 

Ingredients: 

Butter - 1 cup
White sugar - 3/4 cup
Brown sugar - 3/4 cup (loosely packed)
Chunky peanut butter - 1 cup
Eggs - 2 eggs
Vanilla - 1/2 tsp

[Flour mixture]
Flour - 2 and half cups
Baking soda - 1and half tsp
Baking powder - 1 tsp
Salt - pinch

Prep:

1. Mix all flour mixture in a bowl.
2. Bring eggs and butter to room temperature 

Bake: 

1. In a mixing bowl, beat butter and sugar on medium speed for about 3-4 minutes. 
2. Add in peanut butter, eggs and vanilla. Mix for 2-3 minutes, or until well combined.
3. Using wooden/silicon spatula, slowly mix in combined flour mixture. 
4. Cover the bowl and let it rest in the fridge for 45min - 1 hour. **see TIPS
5. Make 1-inch ball and use fork to make a criss-cross pattern & push down at the same time. **see TIPS
6. Bake at 360F for 10 minutes. Take it out and let it sit in the baking sheet for couple of minutes until it cools down. 

Serve:

1. Eat with or dip in cold, cold milk! Mmmm..... yummy!

TIPS

• If you don't have time, let it rest in the freezer for 15 minutes and use the dough from the top of the bowl. While it's baking, return the dough to freezer/fridge. 
• If you want smaller cookies, make the balls smaller (1/2 inch). If you want bigger, make it to (1 and half inch ball)
• Flatten the cookie when pressing, but not too thin. Keep it to at least 1 cm inch.

mint chocolate triple layer cookie squares

The title is long and complicated, but it's a very simple recipe. Perfect for parties and for midnight snacks. :)

Ingredients:

[First chocolate layer]
Butter - 1 stick (1/2 cup) (softened)
Sugar - 1/2 cup
Egg - 1 large (lightly beaten) 
Vanilla - 1/2 tsp
Salt - 1/4 tsp
Cocoa powder - 1/4 cup
Flour - 3/4 cup **see TIPS

[Second white layer]
Butter - 1 stick (1/2 cup) (softened)
Sugar - 1/2 cup
Egg - 1 large (lightly beaten)
Vanilla - 1/2 tsp
Salt - 1/4 tsp
Flour - 1 cup

[Third layer]
Andes or After Eight mint chocolate - 1 pkg (7 oz) or enough to cover the top layer **see TIPS

Prep:

1. Leave butter and egg to room temperature. Butter should be softened. 
2. Measure all ingredients.
3. Grease 9-inch baking pan (or use parchment paper - still grease lightly)
4. Preheat oven to 350 F. 
5. Unwrap mint chocolates if they are individually wrapped. 

Bake:

1. [Chocolate layer] In a mixer, beat butter and sugar until smooth and creamy. Add in beaten egg and vanilla, beat on medium speed for couple of minutes. Add salt, cocoa powder, and flour. Mix until it forms a dough. 
2. Press chocolate layer on a greased baking pan.
3. [Second layer] In a mixer, beat butter and sugar until smooth and creamy. Add in beaten egg and vanilla, beat on medium speed for couple of minutes. Add salt and flour. Mix until it forms a dough.
4. Press careful/lightly on chocolate layer. It's easier to spread the dough in your hand before placing them in the pan.
5. Bake for 18-20 minutes in preheated 350F oven or until the top is golden brown.
6. Place mint chocolate on top. It should cover most of the surface, but you can adjust more or less, depending on how much minty chocolate you want. Bake for 2 more minutes.
7. Using spatula, spread the melted chocolate to create marbled look. 
8. Cool completely. 

Serve:

1. Cut them into 16 squares or 25 squares or in any shape you want. 
2. Keep in airtight container for storage. 

TIPS

• If you live in humid places, add 1/4 cup more flour so it won't be too gooey. 
• Not a mint chocolate fan? You can use other chocolate flavors as well.

raspberry cheesecake squares

Feeling something fruity for dessert? This cheesecake squares are perfect for snack time, dessert time or potluck time. You can switch raspberry with pretty much any frozen fruits (see TIPS for other suggestions). 

Ingredients:

All-purpose flour - 1 and 1/4 cups
Quick oats (or old-fashioned oats) - 1/2 cup
Brown sugar - 1/2 cup (packed) **see TIPS
Cold butter - 1/2 cup (cubed)

Cream cheese - 1 pkg (8oz) (softened)
White sugar - 3/4 cup
Salt - 1/2 tsp
Vanilla extract - 1/2 tsp
Ground cinnamon - 1/4 tsp
Ground nutmeg - 1/8 tsp
Egg - 1 (large)
Frozen raspberries - 1 and 1/2 cup (measured while frozen - thaw)

Prep:

1. Grease 9-in. square baking pan.
2. Thaw raspberries for at least 30 minutes.
3. Preheat oven to 350 F.

Bake:

1. In a medium bowl, combine the flour, oats and brown sugar. Combine cold butter cubes and using your hands, mix in until somewhat wet and crumbly. 
2. Set aside 1 cup crumb mixture. Press remaining mixture onto the bottom of a 9-inch baking pan and set aside.
3. In another bowl, beat cream cheese and sugar until smooth. Add salt, vanilla extract, cinnamon and nutmeg. 
4. Lightly beat the egg and add to cheesecake mixture. Beat on low speed just until combined.
5. Stir in raspberry and mix with spatula. Pour over pressed crust. 
6. Sprinkle with reserved crumb mixture.
7. Bake for 35-40 minutes. Check after 35 minutes. The crumbs on the top should be nice and golden.
8. Cool on wire rack until cool (at least 1 hour) and then transfer to the fridge for at least 2 hours or until set. 

Serve:

1. Cut in squares or any shape you like. 

TIPS

• You can use other frozen fruits: rhubarb, mango, strawberries, blueberries or pineapple (cut down pineapple and mango to 1 and 1/4 cup instead) 
• You can cut down on brown and white sugar for healthier option.

fish and shrimp soft tacos

Mexican food is one of my favorite cuisines because of the flavors that come from all the spices they use. And one of my life goals is to be able to make decent Mexican food -- and I'm nowhere close to achieving that goal. Recently I found a Mexican/Latino market near my place and the people there are so friendly! I bought couple of interesting ingredients to try out. Tacos turned out good, but I will have to study taco recipes more to achieve the authentic taste. But for now, this recipe is good enough for our little family. :)

Ingredients:

Shrimp - 8-10 medium
Salmon - 1 fillet

[Marinade for shrimp and salmon]
Lemon juice - 1 TBS
Carne Asada seasoning - generous amount all around (about 2-4 TBS)

Blue corn tortillas - however much you want
Black beans - 1 can (drained)
Corn - 1 can (drained)
Salsa - store bought or see easy salsa recipe, click here
Lettuce - 1 head (thin slices)
Mexican cheese mix - 1/2 to 1 cup

[Dressing - another version similar to Cafe Rio salad dressing] **see TIPS
Tomatillos - 2 (seeded & chopped)
Jalapeno - 1 (seeded & chopped)
Ranch dressing mix (dry) - 1 packet
Milk - 2 cups
Sour cream - 1/2 cup to 1 cup (depending on how thick you want your dressing to be)
Sugar - 1/2 TBS
Lemon juice - 1/2 TBS

It says it's for meat, but it works for seafood, too!

Prep:

1. Make the dressing beforehand (overnight will be ideal, but 2-3 hours in fridge will do just fine). Mix all the ingredients in a blender and blend until smooth. Transfer to airtight container and keep it in the fridge.
2. Marinade shrimp and salmon with the seasoning and lemon juice. Set it aside for at least 30 minutes. 
3. Prepare salsa according to the recipe
4. Cut lettuce, wash twice in cold water, pat dry and keep them in the fridge. 

Marinade shrimp and salmon

Cook:

1. Mix black beans and corn together 
2. Preheat the oven to 300 F.
3. In a frying pan, heat 1 TBS (for non-stick pan or 2 TBS for stainless steel) of olive oil under medium heat. Fry marinated salmon fillet for about 3-4 minutes. Check to make sure it's not burnt. Turn to the other side. Add in shrimp and cook for 3-4 minutes. 
4. Transfer the salmon and shrimp into a oven-safe dish/plate. TURN OFF the oven. Cover the shrimp and salmon with aluminum foil. Leave in the warm oven until ready to serve (about 15-20 minutes) Take it out and cut salmon into bite size pieces.
5. [Warm up tortillas] For 6 tortillas, prepare 6 pieces of wet paper towel. Line each tortilla with a wet towel (the paper towel shouldn't be drench wet). The top should be covered by paper towel. Heat in the microwave for 45 seconds. Serve immediately. 

Cover in aluminum foil - you can poke some holes on top if you want

Serve:

1. Items on the table: 1) Tortilla, 2) Salsa, 3) Lettuce, 4) Beans & corn, 5) Shrimp & salmon, 6) Dressing and 7) Cheese. 
2. You can top your tortilla with anything you like - it's your soft taco!
3. It went really well with the corn potato bacon soup we made.

TIPS 

• No time to make dressing? Just use American mayonnaise. The sweetness of mayonnaise goes perfectly with the tacos! 

stuffed egg fry

Japanese call deep-fried panko coated food "fry" (fu-ra-i). I wanted to use eggs and this was the end result. :) It turned out better than I expected. It's easy and fun to prepare, so you can have your kids help out in the kitchen, too. It looks really cute (egg-shaped deep-fried food - so cute!), it'll definitely be a hit at potluck or party. 

Ingredients: 

(Makes 12 fried eggs)

Eggs - 6 (hard boiled)

Onion - 1/2 (chopped)
Carrots - 1 med (finely chopped)
Ham, Sausage, Bacon or SPAM - 1 cup full **see TIPS

Mayonnaise (Japanese) - 2 TBS
Corn starch - 1/2 TBS
Garlic salt - 1/2 tsp 

[Panko coating]
Flour - 1/2 cup
Egg - 2 (beaten)
Bread crumbs (panko) - 2-3 cups

Prep:

1. Boil eggs for 10-12 minutes. Take it out and set is aside or run it through cold water. Shell the eggs. Set it aside.
2. Chop onion, carrots and your choice of meat into small pieces. 

Cook:

1. Cut the eggs in half. Take the cooked yolk out and put it in a medium bowl.
2. Heat 1 TBS of olive oil the frying pan. Fry onion and carrots until carrots are nice and tender. a
3. Add in meat. Cook for 2-3 minutes.
4. Add in mayonnaise, corn starch and salt. The taste should be a little bit salty. Dish out the meat mixture into yolk bowl. 
5. Mix using spoon until it's easy to work with. 
6. In each egg white shell, take about 1 big tablespoonful of meat. Press it down using your hands like you're making a ball (or onigiri, if you know how to make it). Make sure you press it tightly. Repeat for the rest of the eggs. 
7. Coat each egg with flour, eggs and panko. The filling might drop off, so be gentle and hold the middle part as you coat them. 
8. Deep fry in vegetable oil (or half deep-fry and turn, to use less oil) until golden brown. **see TIPS 

 Serve:

1. Salad or pickled vegetables go well with this dish. Don't forget nice, hearty miso soup -- personally, it's a must-have for Japanese meals. :) 
2. Serve with tonkatsu (fruit & vegetable) sauce, or kojujyan sauce (from calamari salad recipe), or mayonnaise. 

TIPS:

• You can use one type of meat, or combination of meat. You just need 1 cup of chopped meat. If you don't have any of the mentioned meat, you can also use ground beef or pork. 
• When deep frying, make sure the oil is hot enough. Test it by sprinkling some panko in the oil. If it sizzles and floats, it's ready. If it sinks, wait a little longer. If the food is already cooked, you don't need long time to deep-fry. 
• Also, when deep frying at home, use smaller pots and less oil. Half deep-fried works great. Fill the pot 1-2 inch high.

cashew cranberry chicken sandwich

Here's another post for the leftover rotisserie chicken. Cashew nuts give a nice crunch to the sandwich. It can be served as a salad or as sandwich. All the main ingredients start from "C" so it's easy to remember. :)

Ingredients:

(makes 3 big sandwich or 4 smaller ones)

Rotisserie or grilled chicken - 3 cups 
Celery - 1 stalk (chopped)
Cashew - 1/2 cup (chopped or halved)
Cranberries - 1/2 cup

Mayonnaise - 3/4 cup (or more, depending on how much you love mayo)
Lemon juice - 1 tsp (or more, depending on how you like it)
Salt & Pepper - to taste
Garlic powder - 1/4 tsp

Bread or croissant - enough for 3-4 sandwich
Lettuce leaves and tomato slices - optional 

Prep:

1. Chop cashew nuts in half or smaller, depending on your size preference. 
2. If you are like me and don't like the stringy thing that celery comes with, then peel the outer layer of celery off. Chop and set it aside. 
3. Shred the meat into bite size pieces. Heat up in the microwave for 1-2 minute. Set it aside to cool down a bit.
4. Wash lettuce leaves and slice tomatoes if you are adding them.

Cook:  

1. In a large bowl, combine all ingredients. Use a spoon and mix well. 
2. Toast the bread if you like it warm and toasted. 

Serve:

1. Spread some mayo on each slice of bread (or inside of croissant). Add in lettuce and tomatoes. Scoop about 2 big spoonful of chicken salad in the sandwich. 
2. Serve with nice cup of hot soup. 

cioppino {italian seafood stew}

 One of our favorite places to eat in California is Phil's Fish Market. Their cioppino is so yummy, even chef Bobby Flay couldn't beat Phil in cioppino cook-off. :) This year for Christmas, my husband wanted to try making his own version of cioppino. It turned out really good and it was very simple to make. It's hearty and warms you up -- perfect for Christmas dinner! We got the original recipe from Whole Foods, which is my husband's favorite store to shop for good food.

Ingredients:

Garlic - 4 cloves
Red pepper flakes - 1/2 tsp
Yellow onion - 1 large (chopped finely)
Fennel - 1 bulb
Green bell pepper - 1 med
Diced tomatoes - 1 (28 oz) can
Kale - 2 cups (chopped in big pieces)

Chicken broth - 2 cups
White wine - 1 1/2 cup [optional - replace with chicken stock]
Tomato paste - 2 TBS
Dried oregano - 1 tsp
Dried thyme - 1 tsp
Dried basil - 2 tsp
Salt & pepper - to taste

[Seafood goodness] **see TIPS
Cod fish - 1 lb
Crab meat - 1 tub (8 oz)
Medium shrimp - 1 lb (tails on)
Mussels - 1 lb

French baguette - however much you need **see TIPS
Olive oil or butter - for brushing
Garlic salt - dash

Prep:

1. Chop garlic and onion finely.
2. Trim, core and slice fennel. (we didn't know how, so we checked out online. Here)
3. Cut green peppers in slices (discard seeds)
4. Chop Kale and wash couple of times. 
5. [Seafood] Cut cod fish into 1-inch pieces. Shell and de-vein medium shrimp (leave the tail on if you like), wash mussels if they are not prepared beforehand. **see TIPS

Cook:

1. In a large pot (at least 7-8 quart), heat 2 TBS oil and fry garic, red pepper flakes, onion, fennel, bell pepper and kale until softened - about 5-7 minutes. 
2. Stir in can tomatoes (put the whole thing with liquid and all), broth, wine and tomato paste. Stir in seasonings - oregano and thyme. Bring soup to boil.
3. Reduce heat to medium-low. Cover and simmer for 25-30 minutes. 
4. Meanwhile, preheat the oven to 400F. Cut the french baguette into 1/2 inch thick. Brush olive oil onto the surface, sprinkle with a dash of garlic salt. You can use butter if you prefer more butterly taste.  Bake for 7 minutes on one side, flip on the other side and bake for another 8 minutes.
5. [Seafood] Add in fish and crab in the broth and simmer for 5 minutes. Don't over stir or else the fish will break into small pieces. 
6. [Seafood] Add in shrimp and mussels. Cover and simmer for about 5-7 minutes. Make sure the mussels are open. 
7. Season with basil, salt and pepper.

Serve:

1. Serve soup hot with freshly baked bread. A nice refreshing salad on the side will be good, too.
2. Don't forget sparkling cider to celebrate! 

TIPS

• I found all the ingredients in Costco. Get the tail-on, raw, de-veined shrimp from frozen section. Crab meat is a can one. For mussel, they usually have packaged prepared ones (not frozen, so check at refrigerated section). If you can't find mussel, they sell can clams, which is a good substitution. 
• French baguette from Costco is really yummy, too!
• Not a big fan of baguette? Use sourdough bread instead. You can even core out round sourdough bread and pour the soup inside, just like at Phil's.

new york cheesecake

I always wanted to try baking cheesecake, but thought of using 4 packages of cream cheese stop me from baking. But I finally did it and it's worth it! It's 4 packages of cream cheese, but you get at least 12 good size slices. The original recipe is here. [Sorry no pictures -- will take more when I bake again... soon.]

Ingredients: 

[Graham base layer]
Graham cracker crumbs - 3 cups (crushed)
Butter - 3 TBS (melted)

[Cheesecake]
Cream cheese - 4 packages (8 ounce each) (softened)
White sugar - 1 and 1/2 cups
Milk - 3/4 cup
Eggs - 4 (room temperature)
Sour cream - 1 cup
Vanilla extract - 1 TBS
All-purpose flour - 1/4 cup

Prep:

1. Grease a 9-inch springform pan.
2. Measure all ingredients. 

Bake:

1. Preheat oven to 350 F. 
2. In a microwavable bowl, melt 3 TBS of butter. Add graham cracker crumbs. Press down on the 9-inch prepared springform pan.
3. In another bowl, beat cream cheese and sugar only until mixed. **see TIPS 
4. Using a wooden spoon/spatula, add in milk, eggs, sour cream and vanilla extract. Beat in until well mixed, but don't whisk it or over mix it. 
5. Fold in flour into cream cheese mixture using spatula, until smooth. 
6. Pour cheesecake mixture on the graham layer. 
7. Bake in 350 F oven for 1 hour. Turn off the oven and let the cheesecake sit in the oven for 5-6 hours. Take it out, cover and refrigerate until ready to serve. 

Serve:

1. Goes perfectly with fresh strawberries 
2. Serve with strawberry sauce (fresh cut strawberries - 2 and half cups + 1/4 cup sugar + 1 tsp vanilla, simmer in a pot until thickens)
3. It's really good by itself, too. :) 

TIPS

• Avoid beating too much so use your own strength to mix instead of the electric mixer. Soften cream cheese so you can work easily with them. 

glazed and sugar donuts

We eat donuts once a year on Halloween as part of family tradition. We used to get Krispy Kreme donuts when we lived in Utah and California, but there's no Krispy Kreme in Minnesota! So I looked and looked for donut recipes. The ones I had were all cake-like, so when I found this recipe, I was thrilled. It turned out really good and both my husband and daughter LOVED it. But we made double the recipe, so we had too many donuts and had some for dinner!

Ingredients: 

[Makes 12 good size donuts]

Active dry yeast - 1 envelope (0.25 ounce or 2 and 1/4 tsp)
Warm water - 2 TBS
Lukewarm milk - 3/4 cup
White sugar - 1/4 cup
Salt - 1/2 tsp
Egg - 1
Shortening - 3 TBS
All-purpose flour - 2 and 1/2 cups

Vegetable oil for frying

[Glaze]
Butter - 1/3 cup
Confectioners' sugar - 2 cups
Vanilla - 1 and 1/2 tsp
Hot water - 3~4 TBS (as needed)

Prep:

1. Measure all ingredients. Set it aside. 
2. Warm milk in a pot until it's warm, about 1 minute.
3. Combine flour and salt together. 

Cook:

1. In a bowl, combine yeast and warm water. Let it sit for 5 minutes until it bubbles. It won't bubble if the water is too hot. 
2. Add shortening, sugar and half of flour mixture. Using dough mixture, knead for a minute or two. 
3. Add in egg, rest of flour and rest of milk and knead for 8-10 minutes on slower speed. 
4. Meanwhile, grease separate bowl with olive oil. When the dough is done, make one big bowl and put it in the greased bowl. Cover with kitchen towel and put in the warm place for about an hour until the size double.
5. Punch gently down a little bit. Separate the dough in 12 parts. Roll each dough into 1 inch diameter and about 5-inch in length. Take two ends and make a ring. Set it down on a flour surface.
6. Repeat for the rest of the dough. Cover with wet paper towel and place them in warm place and let it rise for second time for 30-45 minutes. 
7. [Glaze] While you are waiting for the donuts to rise, make the glaze. Melt the butter in a pot. Remove from heat and add in vanilla and confectioner's sugar. Add in 1 TBS of water. Mix well. Add in rest of water (1 TBS at a time) and keep mixing until it thickens.
8. Use 4 or 5 quart pot. Fill half the pot with vegetable oil. If you have thermometer, heat to 350 F. If you don't, wait for 8-10 minutes under medium heat. 
9. Fry raised donuts for 2 minutes on one side and flip for another 2 minutes. 
10. Take it out on paper towel-ed plate or wire rack. 

After 2n rise. Use your fingers to make the hole bigger before frying

Deep fry until golden brown

Serve:

1. While it's hot, glaze the donut (one side or all over)
2. If you prefer sugar donuts, roll the donuts in white sugar. 
3. If you want chocolate glazed, heat 2 TBS of shortening and 2/3 cup of chocolate chips. Heat in microwave for about a minute. Mix well and glaze the donuts. 

Sugar donuts, chocolate glaze (with and w/o walnuts)

Meatloaf

Apologize for blurry picture

If you imagine meatloaf to be dry and bland, then you should try give this recipe a try! All you do is mix and put in the oven. I've researched several top rated meatloaf recipes and took out what sounded good to me and combined them into one. I was a bit worried about how it'll come out, but it was a success! 

Ingredients: 

Ground beef - 1 lbs 12 oz
Brown sugar - 2 TBS
Ketchup - 1/2 cup
Eggs - 2 (beaten)
Dry onion soup mix - 3/4 packet
Black pepper - 1/2 tsp
Shredded cheese - 1/3 cup
Buttery round crackers (like Ritz) - 1 cup
Worcestershire sauce - 1/2 TBS **see TIPS

[Glaze]
Ketchup - 1/2 cup
Worcestershire sauce - 1 TBS
Yellow mustard (powder) - 1 TBS
Brown sugar - 1/4 cup

Prep:

1. In a Ziplock bag, crush butter crackers. 
2. Prepare 5 by 9 (or 10) loaf pan. Line with double aluminum foil (or single layer of baking aluminum foil) 
3. Mix glaze ingredients together and set it aside

Glaze

Cook:

1. Preheat oven to 350 F.
2. In a big bowl, mix all ingredients together. Use your hands (important! make sure it's clean, though. haha) and mix in all together. The consistency should be somewhat wet - it's hard to make a meatball out of it, but solid enough to be pressed down into the pan. 
3. Bake in preheated oven for 40 minutes. 
4. Take it out and put the glaze. Return to the oven for another 15 minutes. Take it out and let it cool for 5-10 minutes before serving. 

 Serve:

1. It goes well with mashed potatoes, grilled veggies, salad and/or dinner rolls. 
2. Some people eat meatloaf as a sandwich - maybe give it a try with the leftovers? 

TIPS

• Instead of Worcestershire sauce, you can use BBQ sauce or Steak sauce. 

creamy bow tie pasta with italian sausage

I bought bow tie pasta for $1 (yay for great deals!) and I was looking for a recipe to try out. Allrecipes.com (which is my favorite recipe site -- did I mention this already? it's great!) had this recipe with 1300 plus 4 and half stars. So it has to be good, right?  I did my study on others' reviews and made some minor changes, but the original recipe was a big hit! My hubby loved it! :)

Ingredients:

Bow tie pasta - 1 box/bag (12 oz)

Italian sausage - 1 lbs (sweet or mild)
Onion - 1 med (chopped)
Garlic - 3 cloves (minced)
Italian-style can tomatoes diced - 1 (28 oz) or 2 (14 oz cans)
Heavy cream - 1 and half cup
Salt - 1/4 tsp
Red chili pepper flakes - 1/2 tsp **see TIPS

Fresh parsley - 3 TBS or more (minced)

Prep:

1. Cook pasta to al dante according to the package instruction.
2. Chop onion and mince garlic. Drain excess tomato juice from the can.
3. Take the meat out from the sausage casings and crumbled.
4. Chop parsley and set it aside.

Cook:

1. In a big skillet or wok, heat 1 TBS of olive oil. Add in sausages. Using spatula, break the meat into smaller pieces. Let it brown, but doesn't have to be completely cooked.
2. Add in garlic and onion. Mix and let it cook for 2-3 minutes or until onion is somewhat translucent. 
3. Add in diced tomatoes and heavy cream. Bring to boil, then lower the heat and let it simmer for 10 minutes. Taste and add salt accordingly. 
4. Add in pasta and mix well with the sauce. **see TIPS

Serve:

1. Nice salad and warm rolls will go perfectly with this dish. 

TIPS

• I used mild sausage and didn't add red pepper flakes. It turned out great with great flavor. But if you want some spicy kick, add in red chili pepper flakes! :)
• If you are keeping for leftovers, it's better to pour the sauce over the pasta, instead of mixing all together. Next day pasta will be more soggy and there's not much sauce left.

french crepe

Crepes can be sweet or savory, it's very versatile! We had this for Saturday brunch.  It's simple and fun so your kids can help out, too. 

Ingredients: 

Flour - 1 cup
White sugar - 2 tsp
Salt - dash
Eggs - 3 (large)
Milk - 2 cups
Butter - 2 TBS (melted)

Toppings:

[Sweet toppings]
Strawberries
Nutella
Kiwi
Whipped creme
Banana
Chocolate fudge
Berries
Jam
Peanut Butter

[savory topping]
Sausages
Bacon
Cheese
Scrambled eggs
SPAM
Mushroom
Grilled onion
Peppers

Prep:

1. Melt butter in a saucepan or microwave. 
2. Combine flour, sugar and salt. Sift. 

Sift flour, sugar and salt

Melt butter

Cook:

1. Using electric mixer, beat eggs and milk until blended. Add flour mixture and mix until smooth. Add in butter at the end.
2. Lightly grease the griddle or frying pan. Pour in about 3 TBS of the batter. Make it as thinly as possible by tilting the pan.
3. Fry for about 2 minutes until the edges start to come off. Flip and fry a for 30 seconds.

Serve:

1. Serve with your favorite toppings. I've listed some above, but feel free to add more in the comment so we can all enjoy crepes!