Notes from our test kitchen; these crepes freeze well tightly covered in foil to block out freezer odor, 1/2 teaspoon orange extract may be added to the batter, the secret perfect crepes is warm milk so don’t forget to warm!

See my recipe on this site for Strawberry Cream Stuffed Crepes

Servings 12 crepes

Ingredients:

1 cup all-purpose flour

1/8 teaspoon salt

3-4 teaspoons sugar

1-1/2 cups warm milk (not  hot)

2 large eggs

2 tablespoons melted butter

1 teaspoon vanilla

Instructions:

Place the flour, salt and sugar in a food processor then process a few seconds until combined.

Add in warm milk, eggs, melted butter and vanilla: proces for about 15 seconds.

Allow the batter to rest on the counter for 20 minutes.

Brush about 2 tablespoons soft butter in the pan, then heat.

Pour about 1/4-cup of the batter into the hot crepe pan, then swirl the pan around to distribute the batter evenly.

Cook until the bottom is browned then turn over and brown the other side.

Keep the crepes warm in a dish covered with foil.

You will also find this recipe on www.recipezazz.com

This filling is creamy heaven  rolled in a crepe, use your own favorite crepe recipe,  or use my French Crepe recipe poster HERE

Note from our test kitchen; for amounts listed using 1/3 cup of cream filling for each crepe will yield 10-12 crepes,  if you have any leftover crepes they can be frozen to use the next time.

Servings 12 crepes

Ingredients:

12-15 prepared crepes

2 cups prepared strawberry sauce (see recipe posted on this site)

whipped cream

Cream filling:

1 (8-ounce) package cream cheese, softened

1-1/4 cups confectioners sugar, sifted (can use 1-1/2 cups for sweeter taste)

1 tablespoon lemon juice

1 teaspoon vanilla

1 cup whipped cream or thawed Cool Whip (measure 1 cup whipped)

2 cups fresh red ripe strawberries, chopped

Instructions:

To make the filling; in a bowl beat cream cheese, confectioners sugar, lemon juice and vanilla until smooth.

Fold in 2 cups chopped fresh strawberries and 1 cup whipped cream or Cool Whip.

Spoon about 1/3 cup of the cream filling down the center of each crepe, then roll up.

Drizzle strawberry sauce over the top, then dollup whipped cream over the sauce

You will also find this recipe on www.recipezazz.com

This is a wonderful flavored ham, for the best flavor you must baste, baste baste!

Servings 10

Ingredients:

1 fully cooked ham (5-6 pounds)

1/2 cup apricot preserves

2-4 teaspoons Dijon mustard

1/2 cup brown sugar, packed

pinch ground cloves (optional)

unsweetened orange and water to cover the bottom of the pan (can use all orange juice)

Instructions:

Score the surface of the ham with shallow diamond shape cuts.

In a bowl combine the apricot preserves, Dijon mustard and cloves, if using (start with 2 teaspoons Dijon mustard and add in more to taste) using a pastry brush spread all over the ham.

Using you hands  pat the brown sugar all over the apricot mixture.

Place the ham onto a rack in a medium roasting pan.

Fill the bottom of  the pan with orange juice and water up to about 1-inch up the pan (using the same amount of each water and juice).

Tent the ham loosely with foil.

Bake at 325 degrees F for 20 minutes per pound or until a meat thermometor reads 140 degrees F basting very frequently.

You will also find this recipe on Recipezazz.com

Fluffy light and absolutely delicious, an extra plus is it can be made up to 48 hours in advance, russet potatoes only for this, the recipe may be completely doubled and baked in a 13 x 9-inch baking pan

Servings 8

INGREDIENTS:

6 medium russet potatoes, peeled

1  cup shredded cheddar cheese (can increase to 2 cups)

1/2 cup half and half cream or milk

1/3 cup soft butter (can use more)

1 teaspoon salt

1/2 to 1 teaspoon onion powder

1 large or extra-large egg, beaten

fresh ground black or white pepper

INSTRUCTIONS:——————————————–

Cook the potatoes  in boiling water until fork-tender (leave the potatoes whole so not slice) drain very well, place in a bowl then  mash slightly.

Add in cheddar cheese, half and half cream, butter, salt and onion powder; mix until smooth.

Cool just slightly then mix in the egg and season with pepper to taste.

Transfer to a greased 9-inch baking dish (at this point you may cool completely, cover and refrigerate for up to 48 hours.

Bake in a preheated 350 degree F oven for 25-30 minutes or until heated through.

Notes for our test kitchen; this will work well using either 2 bags of either corn or peas, milk may be replaced for the half and half and low-fat cream cheese may be used

Ingredients:

1 (16 ounce) bag frozen peas

1 (16 ounce) bag frozen corn kernels

1 (8 ounce) package cream cheese, very soft

1/2 cup half and half cream

1/2 cup very soft butter (not melted)

3-4 teaspoons sugar

1/2 teaspoon garlic powder (may omit if desired or increase to 1 teaspoon)

1 teaspoon seasoned salt or white salt

fresh ground black pepper

pinch cayenne pepper (optional or adjust to taste)

fresh grated Parmesan cheese (optional)

Instructions:

In the crock pot/slow cooker combine all ingredients except the Parmesan cheese; mix to combine.

Season with black pepper.

Cover and cook on HIGH for 3-4 hours or on LOW for about 4-6 hours.

Ladle onto plates and sprinkle with Parmesan cheese if desired

A classic summertime dessert that’s always enjoyed around strawberry season!

Notes from our test kitchen; a graham cracker crust also will work well for this, for the very best flavor use only red red ripe  strawberries

Servings 6-8

Ingredients:

1 bottom pie crust, baked and completely cooled

8 cups sliced red ripe strawberries (more or less does not matter)

2/3 cup sugar

1 cup water

1/3 cup strawberry Jello gelatin powder

1/4 cup cornstarch (be certain to measure excactly 1/4 cup)

2 cups heavy (35%) whipping cream, unwhipped

2-4 tablespoons confectioners sugar (or to taste)

sliced strawberries to garnish the top of the pie (optional)

Instructions:

In a large saucepan combine the sugar with water, gelatin powder and cornstarch; bring to a boil stirring constantly for about 1 minute.

Remove from heat and add in sliced berries; mix well to combine.

Transfer to cooled pie crust.

Chill the pie for a at least 4 hours or overnight.

Before serving whip the cream with the confectioners sugar then spread on the pie.

Garnish with sliced strawberries on top if desired.

A recipe I have been using for years, this makes a wonderful jam not to mention super easy, use only ripe red berries for this!

Test Kitchen Notes; a few drops of red food coloring may be added to deepen the color,  I suggest to run your glass jars through the dishwasher then cool them before filling with the jam

Yield  1-1/4 cups

INGREDIENTS:

1 pound whole ripe red strawberries (do not use any white discolored  berries)

2/3 cup white sugar (can use more)

2 tablespoons powdered fruit pectin

2-3 teaspoons fresh lemon juice

INSTRUCTIONS:—————————————

In a bowl mash the berries using clean hands or a potato masher (a fork will work well also).

In a medium saucepan stir the mashed berries with sugar, pectin and lemon juice (start with 2/3 cup of sugar and add in more to taste if needed) bring to a boil over medium heat and stir until thickened (about 5-6 minutes).

Transfer to a bowl and cool to room temperature.

Store tightly covered in clean glass jars.

Posted on www.recipezazz.com