Homemade French Crepes

Crepes are so delectable...
We have been enjoying the most delicious breakfast at our house ~ homemade crepes. They are so easy to make and the most delectable thing to eat! I love mine stuffed with Greek vanilla yogurt and a drizzle of honey. My husband likes his as you would eat pancakes - slathered in butter and maple syrup. Crepes are very versatile - you can make them sweet or savory. This morning I topped our crepes with sugared strawberries, blueberries and a dollop of yogurt - that would be a sweet version. You could fill these little gems with anything you love and roll it up like a burrito, enchilada, tortilla, fanciful sandwich - the possibilities are endless!

I used a "crepe pan" but a small frying skillet will work just as perfect! I hope you love the recipe and try it soon with your own twist!

Homemade French Crepes

1/2 c flour

2 large eggs

1 c milk

1 T butter, melted

pinch of salt

Mix flour and salt in a large bowl. Make a well in the center of the flour and add the eggs, butter and 1/2 c milk - whisk until blended well. Mix in the remaining milk - your batter will be thin.

Pour 1/4 cup of crepe batter in a buttered pan. Swirl your batter until it coats the bottom of the pan - when edges start to turn golden brown use a large spatula to flip the crepe - approximately 1 minute for each side. Turn out onto a plate and serve with your favorite topping.

I used a "crepe pan" but a small frying skillet will work just as perfect! I hope you love the recipe and try it soon with your own twist!

I am linking to the following parties:

Mom's Sunday Cafe - Lark's Country Heart - Hearth & Soul Blog Hop

This Chick Cooks - Miz Helen's Country Cottage - Faith, Grace & Crafts

 Feed Me Tweet Me Follow Me Home Friday - Party Mindie Style

 Lady Bird Lane - La Bella Vita - Cast Party Wednesday - Mangos & Chutney 

 My Meatless Mondays - Let's Do Brunch

Classic Popovers

Classic Popovers

...light...airy...pillowy bites of goodness 

I love popovers!

Best of all...my family loves popovers!!

I am showcasing the classic recipe - unbelievably easy.

This little gem is so versatile! Yum!!

Served with butter, preserves or delicious honey is a wonderful treat!

Or...made savory with different cheeses baked in the batter and on top!

  An excellent accompaniment to the breakfast table

or a meal of steamy soup and a crisp salad. 

Classic Popovers

• 1 cup all-purpose flour

• 1/4 teaspoon salt
• 3 eggs
• 1 cup milk
• 1 T butter, melted
• 2 T butter, chilled

Directions:
Preheat oven to 425 degrees.
Spray a popover pan with nonstick cooking spray.
Place pan on center rack of oven and preheat for 2 minutes.
Blend flour, salt, eggs, milk, and melted butter - mix well.
Cut chilled butter into 6 even pieces.
Place 1 piece of butter in each cup and place pan back in oven until butter is bubbly. (about 1 minute)
Fill each cup half full with batter and bake 20 minutes.
Reduce heat to 325 degrees and bake for another 15 to 20 minutes.

Guess what???

Concetta's Cafe is the featured blog on one of my favorite foodie parties today!!!

I am in awe of this honor!

My friends, April and Alex, are the hosts of this incredible link-up!

I love being a part of their cooking world every Friday.

Please go and visit their awesome corners of the blogland - you will be so happy! 

April @ 21st Century Housewife

Alex @ A Moderate Life

~*~

I am linking to the following favorite blogs: 

Feed Me Tweet Me Follow Me Home Friday

Cast Party Wednesday

Party Mindie Style

Strut Your Stuff Saturday

Bizzy B. Bakes

~*~

Strawberry Crostada

Sweet Summer Treats

Sweet Summer Tea

Last week was my birthday and I received

the most magnificent present from my parents!

This beautiful Temptations Tea Set!!

I love this tea set!!!!

It is very unique with a round stand that the teapot

can sit on and have the 4 cups attached around the perimeter. 

The little saucers can stay tucked inside.

This is the way I display my new tea set in my kitchen.

I love the color green - it matches perfectly!

I have a large collection of Old World Temptations pieces.

Many gorgeous casserole dishes in iron baskets, platters, trays,

bowls, bake ware and a lovely pedestal cake plate.

I would like to start collecting the place settings in this pattern.

I confess that I have an addiction to dishes.

My yummy dessert looks incredible on the pedestal!

Sweet Strawberry Crostada

1 1/2 lbs. strawberries
2 T sugar, for sprinkling (or more, to taste)
8 oz. cream cheese, softened
2 T flour
2 T sugar
1 T vanilla
1 pie crust, store bough or homemade

1. Pre-heat oven to 400 degrees. Hull and slice strawberries. Sprinkle with sugar and set aside.
2. Mix together cream cheese, flour, sugar and vanilla.
3. Line large baking sheet with parchment paper and place the pie crust on the parchment paper.
4. Spread the cream cheese mixture on the pie crust leaving a one inch border around the edge.
5. Pile the strawberries on top of the cream cheese mixture.
6.Work your way around the pie crust folding the edges up every one inch or so.
7. Bake for 20-25 minutes. Allow to cool and serve at room temperature or slightly warm.
(Adapted from Buns In My Oven)

I am linking to the following parties:

Let's Do Brunch

w/ April & Chaya

~*~

My Meatless Monday

Miz Helen's Country Cottage

Cast Party Wednesday

Sweetology

Bizzy B. Bakes

Sweet As Sugar Cookies

Strut Your Stuff Saturday 

Party Mindie Style

***

TEACUP TUESDAYS-TERRI

http://artfulaffirmations.blogspot.com/

TEA FOR TWO-WANDA LEE

http://theplumedpen.blogspot.com/

A BREATH OF FRESH AIR-PAM

TEAPOT & TEA THINGS TUESDAY

http://breathoffreshair-paperbutterfly.blogspot.com/

TEA TIME TUESDAY-SANDI

http://sandimyyellowdoor.blogspot.com/

TEACUP TUESDAY-MARTHA

http://www.marthasfavorites.com/

TEAPOT & TEA THINGS TUESDAY-WANDA LEE

http://silkenpurse.blogspot.com/

~*~

July Celebration

HAPPY 4TH OF JULY!!!!

  

 Party Celebrations!!

In honor of Independence Day we hosted two glorious events!

A surprise party for my beloved friend and a

weekend extravaganza with my sisters and their families!!!

I am showcasing the surprise party first!

SURPRISE BONNIE!!!

She thought it was our Gourmet Club...ha ha...gotcha!

There she is...the beautiful and most incredible Bon Bon!

She is also known as Boncetta - we are the "Cetta Twins"

A lot of you may not know that my true name is Concetta -

but my nick-name is Connie. 

Those that are closest to me always call me Concetta!

The guests....

Don't you just love that face?  I do.

Diane & Bonnie

Stan & Lori

Pastor Fred & Phyllis

Gordon & Teresa

Fred & Tanya

Art & Debbie

Nancy & John

EDDIE & BONNIE

I decorated my front porch for the festivities.

~*~

RED

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WHITE

~*~

BLUE 

I set up 3 tables to accommodate all of our guests.

The Beverage Bar was also displayed outside. 

  

The Beverage Bar

 Berry Infused Ice Water

~*~

I made star-shaped ice cubes with blueberries

and little ice cubes with fresh mint and raspberries!

Decadent Desserts 

Food Feast

Boncetta's Pasta Salad

***

3 lbs. Penne Pasta

(cook & cool)

Veggies

(4 bags of frozen, Italian or Roma Blend-defrost)

1 small bag Broccoli Florets

Mix all together until blended then add:

2 cans Black Olives, sliced

6 Fresh Tomatoes, cubed

2 Containers Feta Cheese, crumbled

1 large Red Onion, diced fine

Mix together the following and add to salad:

1/3 c Salad Oil

1/4 C Red Wine Vinegar

1 c Parmesan Cheese, grated

3 T Oregano

Garlic Salt to taste

***

One hour before serving pour on 2 (8 oz.) bottles of Creamy Caesar Dressing.

Mix well and chill.

(This quantity serves 20-25 people and can easily be halved.) 

~*~

Tanya's Creamy Cole Slaw

3/4 c Mayo

1/4 c Dijon

1/4 c Brown Sugar

3 T Apple Cider Vinegar

4 t Celery Salt

1/4 t Black Pepper

1/4 T Red Pepper

1 Whole Cabbage, shredded

1 large Carrot, shredded

1 Onion, grated

***

Whisk dressing together until blended.

Pour over veggies and mix well.  Chill. 

 3-Bean Dip

Tanya Wilbon

 ***

1 can Refried Beans

1 pkg. Taco Seasoning Mix

1 can Black Beans, drain

1 8 oz. Cream Cheese

1 can Rotel Tomatoes

1 can Navy Beans, drain

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Spread refried beans on the bottom of a 10 x 13" pan.

Mix cream cheese and taco seasoning until blended.

Spread over refried beans.

Mix beans and tomatoes together and pour over the top.

Chill for 4 hours. 

Mini Candy Bar

Starlights ~ Lifesavers ~ Twizzlers ~ Bite Size Peppermints 

Cinnamon Hots ~ Cherry Slices

 I made this delicious birthday cake in honor of Bonnie.

This recipe comes from the wonderful site - Life As A Lofthouse.

I love this blog - there are so many amazing recipes there! 

~*~

White Texas Sheet Cake

 • 1 c Butter

• 1 c Water

• 2 c Flour

• 2 c Sugar

• 2 Eggs, beaten

• 1/2 c Sour Cream

• 1 t Almond Extract

• 1 t Baking Soda

• 1 t Salt

FROSTING:

 • 1/2 c Butter

• 1/4 c Milk

• 4 1/2 c Confectioners' Sugar

• 1/2 t Almond Extract

 In a saucepan bring butter and water to a boil.

Meanwhile, in a large bowl add flour and sugar. Mix.

 Then add in eggs, sour cream, extract, baking soda and salt.

Slowly pour in the boiling butter/water mixture.

Stir with a spatula until well combined and smooth. 

 Pour into a greased 15-in. x 10-in. x 1-in. baking sheet.

Bake at 375 for 20-22 minutes or until golden brown.

Cool for about 20 minutes.

FOR FROSTING:

In a large saucepan, combine butter and milk. Bring to a boil.

Remove from the heat, and then stir in sugar and extract.

Stir until smooth and all combined. Spread over warm cake.

 This was my birthday cake that Bonnie made for me!

Mmmmm....so yummy!!

~*~

Italian Love Cake 

1 box Marble, Chocolate or Fudge Cake Mix

2 lbs. Ricotta Cheese

4 Eggs

3/4 c Sugar

1 t Vanilla

3.4 oz. box Chocolate Pudding, instant

1 c Milk, cold

8 oz. Whipped Topping

Preheat oven to 350 degrees.  Grease and flour a 9x13" pan.

Prepare cake mix per box directions.  Pour batter in pan and set aside.

***

Mix together: ricotta, eggs, sugar and vanilla until smooth.

Spread over batter.  Bake for 45-50 minutes until cake is set.

COMPLETELY COOL CAKE!!!

***

Mix the pudding mix, milk and whipped topping together with electric beaters.

Spread over cooled cake.  Chill before serving. 

I am linking to the following parties: