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INGREDIENTS

• ¼ cup sliced strawberries (or fruit of choice)
• Nutella (to taste)
• 1 egg
• 1 tbsp flour
• 1 tsp Sugar
• 1 tbsp milk
• Whipped cream to top

DIRECTIONS

1. Slice fruit and put aside.

2. Mix egg, four, sugar, milk and chill for 30 minutes.

3. Butter frying pan, pour crepe mix in pan, let set for about 1 minute, while swirling around to set the mixture.

4. Remove crepe, spread nutella and cover with fruit.

5. Fold in half then again, top with whipped cream.

INGREDIENTS

• 8–10 Bisquick biscuits (prepared according to package with additional ½ c. melted butter and 2 tsp. salt and pepper)
• 8 links of hot Italian sausage
• 1½ sticks of butter
• 6 c. of 2% milk
• ¼ c flour
• 3 tbsp. salt
• 1 tbsp. pepper
• 2 tbsp. Emeril's seasonings

DIRECTIONS

1. Remove sausage casings and brown in a skillet. Do not drain! 

2. Add butter, then spices.

3. Make a slurry with ½ c. milk and flour and pour in (add more flour and milk if gravy is still very thin). 

4. Add the rest of the milk. 

5. Heat on medium to slow boil, constantly stirring. 

6. Put the cut biscuit in the bottom of a bowl and ladle the gravy on top.

INGREDIENTS

• 8 boneless chicken breasts (cut to bite size, optional)
• ½ box of Japanese curry cubes or sauce
• 4 onions, diced (1 lb)
• 4 potatoes, diced (1 lb)
• 4 carrots (1 lb)
• 6 c. Water (for gravy-like consistency)

DIRECTIONS

1. Prepare rice, follow instructions on the box.

2. Boil onions, potatoes and carrots in water until soft, around 15 minutes on low heat.

3. If using meat, (it is optional) brown it with a little oil.

4. Add curry sauce or cubes to the vegetables (break up cubes to help them dissolve).

5. Pan fry, deep fry or air-fry cutlets and serve with the curry sauce and rice.

INGREDIENTS

• 2½ c.dry elbow macaroni
• 3 c. whole milk
• 5 tbsp. butter
• ¾ c. bread crumbs (about 2 slices firm white bread)
• ¼ c. flour
• ¾ tsp. salt
• â…› tsp. nutmeg
• Tabasco sauce (to taste)
• 4 c. grated extra sharp cheddar cheese

DIRECTIONS

1. Preheat oven to 350ºF. 

2. Butter or spray a 2-quart baking dish and set aside.

3. Cook pasta according to instructions. Drain when finished.

4. In the meanwhile, heat milk in a saucepan to just below simmer.

5. In another saucepan, melt butter over medium-low heat. Pour 1 tbsp. butter into a small bowl, add bread crumbs and toss together; set aside.

6. Add flour to the remaining butter in the saucepan and whisk over the heat for 2 minutes. Slowly whisk in the hot milk and continue stirring until the mixture thickens and comes to a simmer. 

7. Whisk in salt, nutmeg, Tabasco and 2 cups of the cheese. Add the cheese sauce and mix together thoroughly with cooked pasta.

8. Spread â…“ of the pasta mixture over the bottom of the prepared baking dish. Scatter â…“ of the remaining cheese on top. Repeat, finishing with bread crumbs.

9. Bake for 25 to 35 minutes or until golden and bubbling.

INGREDIENTS

• ½ c. sugar
• 3 c. sifted all-purpose flour
• 2 tsp. baking soda
• 1 tsp. salt
• 2 tbsp. powdered ginger
• 2 tbsp. cinnamon
• ½ tsp. powdered cloves
• ½ tsp. powdered nutmeg
• ½ lb. butter or margarine cut into dots
• ½ c. honey

DIRECTIONS

1. Sift sugar, flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg together in a bowl.

2. Work in butter and then honey.

3. Refrigerate if possible then roll out dough to â…›-inch thick on a floured board or between sheets of waxed paper and cut into desired shapes.

4. Bake regular size cookies about 12 minutes at 375 degrees.

5. After a minute, remove from cookie sheets and cool on wire racks. Do not overbake, but if you do they are good for dunking in milk

INGREDIENTS

• 3 c. flour
• 1 tbsp. and 2 tsp. pumpkin pie spice
• 2 tsp. baking soda
• 1½ tsp. salt
• 3 c. sugar
• 1 small can (15 oz.) pumpkin
• 4 eggs
• ½ c. vegetable oil
• ½ c. water or orange juice
• ½ package of dark chocolate chips (optional)

DIRECTIONS

1. Preheat oven to 350ºF. Line muffin tins with paper liners.

2. Mix the dry ingredients together except for the chocolate chips.

3. Mix the wet ingredients together well. Stir both mixtures together. This can be easily done by hand but you can use an electric mixer.

4. Gently stir in dark chocolate chips (optional).

5. Fill muffin cups ¾ full. Sprinkle the tops with a couple chocolate chips if you want them to show.

6. Bake 25 mins or until done. Cool and seal in an airtight container to keep them moist.