Carmel Apple Crepes

This was an unexpected surprise. I wasn't quite sure how it would turn out, but it was YUMMY! I took it to a recipe exchange and it was a huge hit.

Crepes:
3/4 c. flour
1/3 c. milk
1/3 c. water
2 eggs
2 TBS sugar
4 tsp cooking oil

Place all ingredients in blender and mix until smooth. You may need to scrape the sides.
Heat a lightly oiled griddle or frying pan over medium high heat. Remove from heat and pour or scoop the batter onto the griddle. Tilt the pan with a circular motion so that the batter coats the surface evenly. Place back on burner and cook the crepe for about 2 minutes, or until the bottom is light brown. Loosen with a spatula, turn and cook the other side.

Sauce:
1 c. packed brown sugar
4 tsp cornstarch
1 c. whipping cream
2 TBS apple juice
1 TBS butter
2 c. thinly sliced apples

In large sauce pan mix all ingredients. (You may want to mix cornstarch into whipping cream so it does not clump.) Cook over medium heat until thick and bubbly and cook two minutes more.

Serve crepes with sauce rolled up inside or flat with sauce spooned on top. Optional: top with whip cream or sprinkle with powdered sugar.

Pumpkin Cobbler

One of our fall favorites. Merritt likes it cold, I like it hot, and ice cream is a must!

Follow the instructions for pumpkin pie on the back of the can of pumpkin. Put in a 9x13 pan. Melt one stick of butter and mix with a white or yellow cake mix. Crumble cake/butter mix over pumpkin. Follow baking directions on can for pumpkin pie.

I like to mix up a large can of pumpkin (the size that makes 2 pies) and then I freeze half of it. The next time I want cobbler it is super easy!

Chocolate Rolo Cookies

German chocolate cake mix
1/2 c oil
2 eggs
2 Tbs flour
Rolos
sugar

Mix: cake mix, oil, eggs and flour. Mush around one piece of candy and roll in sugar. Bake for 10 min at 350.
Makes about 2 1/2- 3 dozen cookies.

I had these at girls camp. Erica Jones made them and I could not stop eating them.