Baked Spinach Crepes

I've noticed that so far, most of the recipes we have posted are not healthy...and this one is no exception! I know- it says "spinach"- but with the cream and cheese I'm sure it isn't something to eat often. It is a little time consuming, but completely worth it- it is delicious!

To make Crepes...
Ingredients:
2 eggs
1 1/2 c milk
1 c flour
1 tbs cooking oil
1/4 tsp salt

Directions:
1. Beat eggs, and combine with other ingredients
2. Heat a lightly greased 6 inch skillet, then remove from heat. Spoon in 2 tbs batter, lift and tilt skillet to spread batter. Return to heat, and brown on one side only.
3. Invert over paper towels, remove crepe.
4. Repeat with remaining batter, greasing skillet occasionally
Makes 18 Crepes

for Baked Spinach Crepes...
Ingredients:
12 6 inch crepes (following recipe above)
2 beaten eggs
2 cups ricotta cheese (15 oz)
1 1/2 c shredded swiss cheese (6 oz)
1 10oz package frozen chopped spinach, thawed and well-drained
1 1/2 c soft bread crumbs (from 3 slices bread)
1 c grated Parmesan cheese (separated into 1/2 c and 1/2 c)
1/4 tsp black pepper
Dash of garlic powder
1/2 c butter or margarine
1 c whipping cream

Directions:
1. Prepare crepes. In a bowl, combine eggs, ricotta, Swiss cheese, drained spinach, bread crumbs, 1/2 c Parmesan cheese, pepper, and garlic powder. Mix well.
2. Spoon about 1/3 cup filling into center of each crepe; roll up.
3. Cut each rolled crepe crosswise into thirds. Place the pieces, cut side up, in a 2 quart baking dish (placing pieces close together will help them remain upright).
4. In a small saucepan melt butter; stir in cream and the remaining 1/2 cup Parmesan cheese. Cook and stir over medium heat until mixture thickens slightly. Pour sauce over crepes.
5. Bake in a 400F oven for 18-20 min or until heated through.

Makes 36 appetizers, or 6 main-dish servings.

Mac and Cheese

This is the famous mac and cheese (well, by that, I mean the one my friends always ask me to make). I have to be honest and admit that it came from the back of the Ronzoni box- but Dave and I have made some adjustments. Here goes!

Ingredients:
1 16oz package of elbows (or any other shape-we like shells and the sqiggly ones too)
1/2 c butter or margarine
1/2 c all-purpose flour
2 tsp dry ground mustard
pinch of garlic powder
11/2 tsp salt or seasoned salt
5 c milk
2 c shredded cheddar cheese
2 c shredded jack cheese (or any other combination of cheeses, totaling 4 cups)
panko breadcrumbs

Directions:
Preheat oven to 375F. Cook pasta al dente, according to directions, while following these next steps:

In a large saucepan, over medium heat, melt margarine. Stir in flour, ground mustard, garlic powder, and salt. Gradually stir in milk. Cook and stir until mixture thickens slightly and bubbles. (takes some time- don't be tempted to raise the heat!) Remove from stove, and add half of the cheese mixture. Stir until melted.

Combine the cheese sauce with the cooked pasta, and spoon into a creased 13"x9" baking dish. Top with remaining 2 cups of cheese. Bake 10 minutes, remove from oven, and coat with a layer of panko breadcrumbs. Bake 30 more minutes, or until hot and bubbly. Let stand 10 minutes. Makes 8-10 servings.

When we make this for Mom and Dad Sills, they prefer no panko- it still tastes awesome! :)