Flenches

Sorry it's later than expected! I got caught up with other things. Here is my recipe:
Flenches are a lot like crepes. I got this recipe from Jodie. They are part of a family tradition for them (from the dutch side of her family). -Mary

Ingredients
1 cup all-purpose flour
2 eggs
1 cup milk
1/4-1/2 cup sugar (depending on how sweet you want them)
1/4 teaspoon salt
1 teaspoon vanilla
Directions
1. In a large mixing bowl, whisk together flour and eggs. Gradually add in the milk, stirring to combine. Add the sugar, salt and vanilla. Beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter thinly coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

Once cooked you can fill them with anything you would like in a crepe. I get lemon curd from the store (jelly/jam section) and spread a little inside. Wrap and enjoy. You can also use these in place of tortillas, by omitting the sugar and vanilla. You can fill them with anything you would put in a tortilla. They keep okay in the fridge to reheat (microwave) and use later, but I think they are best fresh from the pan.

Rocky Road Fudge

Hey guys, I found this on the Food Network website....you all know Rocky Road Fudge holds a special place in my heart :) All joking aside, it looks like it would be pretty good for the holidays! Love you!! -Bec

Ingredients
1/3 cup unsalted butter, cut into chunks
1 cup evaporated milk
1 1/2 cups sugar
1/4 teaspoon salt
12 ounces semisweet chocolate, chopped
1/2 cup slivered almonds, toasted
1 cup mini marshmallows
Directions
Combine butter, evaporated milk, sugar, and salt in a medium saucepan. Bring to a hard boil for 5 to 7 minutes, stirring constantly. Remove from heat. Stir in the chocolate until melted and smooth. Fold in the almonds and marshmallows. Pour into an 8 by 8-inch square baking pan. Chill until firm, about 2 to 4 hours. Cut into 12 squares.

Spicy Garlic Stir-Fry

I guess it's been my turn to do a recipe & I don't know if I'm late or not, but here goes...
I've been taking a health class this semester, so I've been trying to add more fiber, especially in veggies, to our meals. We're eating vegetarian dinners, with meat once or twice a week instead of meat with everything. So, I'm passing on the recipe my teacher gave me & I used last night. My kids actually liked it, even the tofu, and asked for seconds. You can add or take out any veggies to this easy recipe. Hope you like it... -Robyn

Ingredients:
Olive Oil
1 ginger root, peeled
3/4 - 1 head of garlic, cloves skinned
1/2 yellow onion, diced
2 tsp crushed red pepper flakes (if desired)
1 pkg baked, extra firm tofu, cut in slices (I used the teriyaki flavored baked tofu from Trader Joe's. If you don't use baked, the tofu will break up & get mushy.)
2 - 3 carrots, peeled & sliced on bias
1 red pepper, sliced in strips
1 green or yellow pepper, sliced in strips
1/2 crown of broccoli (I use the "Baby Broccoli" from Trader Joe's, 'cause it's more fun)
1 bunch asparagus (if desired) - (prep by rinsing & breaking bottom ends off about 1 - 1 1/2 inch)
2 Tblsp Teriyaki sauce
2 Tblsp water
Salt
Rice (white or brown), Quinoa, or noodles
Instructions:
Prep all veggies, including rinsing & cutting. Heat large skillet or saute pan over medium-high heat, and add olive oil to coat bottom of pan (2 - 3 Tblsp). Add tofu & fry until golden on at least 1 side. Add onions, grate ginger root into pan, crushed red pepper flakes (if desired), and garlic (use a garlic press directly into pan or mince). Don't overcook the garlic- immediately add carrots, broccoli and asparagus. Cook over medium heat, covered, for about 3 minutes. Add peppers. At this point, you can also add any other "soft" veggies you'd like (mushrooms, water chestnuts, bean sprouts, etc.). Add teriyaki sauce & water to aid in steaming, and lightly salt veggies. Cook for another 3 minutes, or until veggies are desired tenderness.
Serve over white or brown rice, Quinoa ("keen-wah", I used a combo of rice & Quinoa 'cause they can be cooked in the same pot together), or noodels (BEST taste- get noodles from Chinese food aisle or even use spaghetti noodles).

Pumpkin Pie Pudding

I'm not sure if it was my turn or not. We recently had a death in the family and then Olivia was in the hospital for 4 days. So I lost track of time and then realized the email was sent out. So if I'm ahead of schedule I'm sorry. Also, I made my first "junk on rice" the other night and most of the kids loved it. Jeremy was excited about it as well. Here is a good fall recipe. The only thing I did different was double the recipe for my size family. If you make extra it will keep for several days in the frig.
Love you all,
Dana

Pumpkin Pie Pudding
Submitted by: Andrea Schaak (allrecipes.com)
Prep Time: 5 Minutes
Cook Time: 6 Hours Ready In: 6 Hours 5 Minutes
Yields: 6 servings

INGREDIENTS:
1 (15 ounce) can solid pack pumpkin
1 (12 ounce) can evaporated milk
3/4 cup sugar
1/2 cup biscuit/baking mix
2 eggs, beaten 2 tablespoons butter or margarine, melted
2 1/2 teaspoons pumpkin pie spice
2 teaspoons vanilla extract
whipped topping

DIRECTIONS:
In a large bowl, combine the first eight ingredients. Transfer to a slow cooker coated with nonstick cooking spray. Cover and cook on low for 6-7 hours or until a thermometer reads 160 degrees F. Serve in bowls with whipped topping if desired.

Meatball Soup

I guess I'm the next oldest, huh?
I chose a recipe that my family really likes lately. It's a good fall recipe. I sent the original recipe and then added what I like to do to tweak it a little. Let me know if any of you try it and make any changes. It seems like you could do a lot of things with it.
Julie ;0)

From allrecipes.com

Ingredients:
2 quarts water salt to taste
20 small meatballs ground black pepper to taste
2(8oz)cans tomato sauce 2 stalks celery, sliced
2 cubes beef bouillon cube 2 carrots, sliced
½ tsp dried oregano 1 clove garlic, minced
½ tsp dried basil 1 cup elbow macaroni
¼ tsp dried thyme
1. Bring water to a boil in a large saucepan. Add meatballs, tomato sauce, bouillon, oregano, basil, thyme, salt and pepper to taste, celery, carrots, and garlic, and simmer for 30 minutes.
2. Add macaroni and cook until pasta is done. Top with parmesan cheese to serve.

***This is the basic recipe. I add diced tomatoes, onion, and zucchini too.

***I cheat and use frozen meatballs. They stay together while cooking.

A Holiday Cookbook

Mom sent out this in an email just before we started the recipe swap.

This was sent to me and I thought it looked fun.... Love, Mom

Mrs. Claus Cookbook

Rene's Coleslaw

(recipe from Paula Deen show)

5 cups shredded cabbage
½ cups almonds, toasted (optional)
1 ½ cups dried cranberries
½ cup celery, diced
¼ cup chopped green onions, white and green parts
½ cups chopped green pepper

Mix all ingredients and add dressing; chill

Dressing:

½ cup mayonnaise
1 Tablespoon sweet pickle relish
1 Tablespoon honey mustard
1 Tablespoon honey
Salt and pepper

How It All Began

In October 2008, Mom sent out this message to the girls in the family:

Hi fam!
Julie had this great idea. We would like to have a recipe exchange with our family. If you don't want to, let me know. Every week or maybe every other week, someone will send out a recipe to all the others. It could be any recipe- just one that you've tried and you like. I will start it and then we could go in age order. This was sent to Kirsten and Dana at the only address I had so Jeremy and Fred- you don't need to send recipes...What do you think? -Mom

Then I decided it may be nice to have them all accessible in one place.  So here they are.