Cucumbers.......

Sour Cream Cucumbers
1/2 c. sour cream
3 T. white vinegar
1 T. sugar
1/2 t. Pepper to taste
4 medium cucumbers, peeled if desired and thinly sliced
1 small sweet onion, thinly sliced and separated into rings

In a large bowl, whisk sour cream, vinegar, sugar and pepper until blended. Add cucumbers and onion; toss to coat. Refrigerate, covered, at least 4 hours. Serve with a slotted spoon.

Cucumbers with Dill
Mix together:
3/4 c. white or apple cider vinegar
1/3 c. snipped fresh dill
1/3 c. sugar
1/2 t. pepper
4 cucumbers, thinly sliced

Cast Iron Fried Rice

For one of our Sturgeon Fishing dinners I bought the Costco Orange Chicken in a box.  This is how we did the fried rice.  It was the best fried rice ever!!

Cast Iron Fried Rice 
Heat 4 to 6 T. oil in 16" fry pan.
Add:
3 to 4 cloves garlic
a bundle of green onions, sliced (about 1 c.)
Stir fry for about 3 minutes.
Add:
16 oz. pkg. frozen mixed vegetables
1 c. ham, diced
1 t. salt
1/2 t. pepper
Stir until coated in oil and cook about 3 minutes.
Add:
8 to 10 c. cooked rice (must be cold day old or it turns mushy)
Stir well.  Bank to sides of pan and make a well in the middle.
Crack 4 to 5 eggs into a bowl and beat lightly.  Pour into the well in the middle of the skillet. Cook until eggs are set.  Stir eggs and once cooked, stir into the rice mixture.
Add:
1/4 c. soy sauce
Stir well.  Serve. 


For a smaller batch:
2 to 3 T. oil 
2 to 3 cloves garlic
1/2 c. green onions, sliced
1 c. mixed vegetables
1/2 c. cooked ham, diced
1/2 t. salt
1/4 t. pepper
2 to 3 eggs
4  to 5 c. day old cooked rice
2 T. soy sauce

Cast Iron Skillet Chocolate Chip Cookie

Cast Iron Skillet Chocolate Chip Cookie

1 c. butter, softened

2 eggs

1/2 c. sugar

3/4 c. brown sugar

1 T. vanilla 

2 c. flour, divided 

1 t. baking soda

1 t. salt

1 1/2 c. milk chocolate chips, divided

Place in mixing bowl:  eggs, both sugars, vanilla, and butter beat well.
Add half the flour into the wet ingredients and mix well.
Add the baking soda, salt & the rest of the flour and mix well.
Add 1 c. chocolate chips and mix in.
Spread mixture evenly in a lightly sprayed cast iron skillet.
Spread the remaining 1/2 c. chocolate chips on the top of the mixture and gently push them in.
Bake at 375 for 13 to 15 minutes.  Don’t overbake as the cast iron pan stays hot and they continue to cook after coming out of the oven.
*** a Double batch makes enough for 3 – 10”, 1 – 12” & 2 – 5” frying pans.  I baked them all at once on convection bake at 375 for 13 minutes.

** for one 10 to 12" skillet = cut recipe in half
In camper ovenbake at 400 for 13 to 15 minutes. 

Karla's Crepes

We made 5 batches of these for the Prom Brunch, 3 regular & 2 chocolate.  My blender will hold up to 3 batches at a time.  For the Prom we cooked them in a skillet to make a thicker more filling crepe.   We set it up like a crepe bar.....They were a hit.

Karla's Crepes 
Place in Blender:
4 eggs
1 1/4 c. flour
1 1/2 c. milk
3 T. sugar
1/4 t. salt
1/2 t. vanilla
Blend until well mixed.
FOR CHOCOLATE CREPES ADD:
2 T. cocoa
2 T. powdered sugar

If cooking using a crepe maker, pour batter into a shallow pie plate and allow to sit for 10 minutes.  Heat crepe maker and then spray it and dip it in the batter.

If cooking in a skillet. Let batter sit for 10 minutes.  Brush heated skillet with oil.  Pour in 1/4 c. batter and tile to cover bottom of pan.  Cook for about 1 minute.  Gently turn the crepe over and cook about 30 seconds more, until lightly browned.  Cool on a towel.  Stack with paper towel in-between each crepe and then store in a ziplock bag.  If using with in 24 hours, just leave them on the counter.

Will keep for a week in the fridge or in the freezer for 3 months. 

We served them with  Strawberry Jam, Peach Jam, sliced strawberries, sliced bananas (dipped in lemon/water), chocolate syrup, caramel syrup, and lots of whipped cream or whipped topping in a spray can.

Sometimes I mix 1/2 c. strawberry jam with an 8 oz. whipped topping.  Makes a great filling!!

Crockpot Breakfast Casserole

I made 2 crockpots full of this for Lacey's Prom Brunch.  Worked out great and everyone seemed to like it as it was mostly gone.....  The girls all came the night before and we made the crepes and casseroles so everything would be ready the next morning. 

Crockpot Breakfast Casserole
Beat until blended:
12 eggs
Beat in:
1 c. milk
1/4 t. garlic powder
1/4 t. mustard
1 t. salt
1/2 t. pepper
Set aside. 
Spray crockpot with cooking spray. 
Divide & layer in the following order in the crockpot to make 2 or 3 layers:
2 lbs. hash brown potatoes
1 lb. of cooked bacon, ham, or sausage
1/2 c. chopped onions
3 c. grated cheese
Pour the egg mixture over the top.  Refrigerate or cook immediately.  Cook of low for 4 to 6 hours or on high for 2 to 3 hours. 

Lemon Cream Pie

Lemon Cream Pie          Makes enough for a 9" pie
3 large eggs
1 c. granulated sugar
3/4 c. freshly squeezed lemon juice (about 3 large lemons)
1 T. freshly grated lemon zest (from about 1 lemon)
12 oz. reduced fat or regular cream cheese, softened to room temperature
FOR THE HOMEMADE WHIPPED CREAM
1 c. heavy whipping cream
1 T. powdered sugar
1 t. pure vanilla extract

Place a heatproof bowl over a pan of lightly simmering water to create a double boiler. Add the eggs into the bowl, then with a hand mixer on medium speed, beat the eggs until thick and fluffy, about 2 to 3 minutes. With the mixer running, slowly add the sugar, then the lemon juice and lemon zest. Once incorporated, continue to cook the mixture over the simmering water, stirring with a rubber spatula constantly and scraping the bottom of the bowl with your spatula, until it forms a thick, smooth custard, about 10 to 15 additional minutes. When you dip your spatula into the custard, the custard should easily coat the spatula’s back, and if you draw a line through the custard on the back of the spatula with your finger, the sides of the custard should stay separated. Remove the bowl from the water and let cool to almost room temperature.
In a standing mixer fit with the paddle attachment, beat the cream cheese on medium high speed until it is completely soft and smooth, about 3 full minutes. Reduce the mixer speed to medium, then gradually add the cooled lemon custard to the cream cheese, beating until smooth and fully combined so that no white streaks remain. Pour the cream cheese into the baked pastry shell. Refrigerate the pie until fully chilled, at least 4 hours or overnight.
Up to 4 hours before serving, prepare the homemade whipped cream: In large mixing bowl or the bowl of a standing mixer fitted with the whisk attachment, beat the cream in the bowl of an electric mixer fitted with a whisk attachment over medium speed. When it starts to thicken, add the powdered sugar and vanilla, increase the mixer speed to high, and continue to beat until soft peaks form. (Do not over beat or the cream will separate.) Spread over the chilled pie, slice, and serve cold.

Lemon Vinaigrette

This can also be made using limes or oranges....

Lemon Vinaigrette

1/3 c. veg. or olive oil

1 t. grated lemon peel

1/3 c. lemon juice

3-4 cloves garlic, crushed

¼ t. kosher salt

Whisk together.