Creeps

3/4 cups flour
2 tsp sugar
2 large eggs, lightly beaten
1 cup Milk
1 Tbsp butter, melted

sliced strawberries
Cool Whip

To make crepes, whisk together flour and sugar. Slowly whisk eggs, butter and milk into flour mixture until smooth. Chill for at least 30 minutes.
Heat a small nonstick skillet over medium-high heat. Off heat, coat skillet with cooking spray and then pour 2 tablespoons batter into skillet, tilting it to coat evenly. Return to heat; cook until batter begins to solidify, about 1 minute, flip with spatula and cook 1 minute more to brown other side. Repeat with remaining batter.
Fill with strawberries & cream.

Corn Salsa

1 can Black Beans (drained)
16 oz of corn (frozen or canned)
1 green pepper (chopped)
1 red pepper (chopped)
1 cucumber (peeled & chopped)
1 avocado (chopped)
1 small bottle of Zesty Italian Dressing.
1 bunch of cilantro (chopped to taste)

Mix and refrigerate 1 hour.

Poppy Seed Chicken

1 can cream of chicken soup
4 chicken breasts cooked and cut into bite size pieces
1 pint sour cream
2 cups ritz crackers, crushed
1/2 cup butter, melted
1 Tbs. poppy seeds
Cooked rice

In a bowl mix sour cream and soup. Add the cooked chicken pieces. Transfer to a greased 9x13 dish. Mix crackers, butter, and puppy seeds. Sprinkle evenly over chicken mixture. Bake at 325 for 20 minutes. Serve over hot rice.

Marboro Man Sandwich

Ingredients:
2 to 3 pounds cube steak (tenderized round steak that’s been extra-tenderized
1 large onion OR 2 small/medium onions
4 French/Deli rollsButter, man
Lawry’s Seasoned Salt
Worcestershire Sauce
Tabasco

-Slice onions and cook in 1/4 stick butter until soft and light brown. Remove and set aside.
-Slice cube steak against the grain. Season with Lawry’s.
-Heat 2 TBSP butter over high heat (in same skillet) until melted and beginning to brown.
-Add meat in single layer. Cook one side until brown, then flip and cook until brown, about a minute on both sides.
-Add 1/2 (at least) Worcestershire sauce, 5 to 6 shakes Tabasco, and 2 TBSP butter. Add cooked onions. Stir to combine.
-Butter halved French rolls and brown on skillet.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll, cut in half, and devour!
Recipe from the Pioneer Woman Cooks

Beef Enchiladas

1 can mild RED enchilada sauce
1 pound ground beef
1 pkg. shredded mexican blend cheese
8 flour tortillas
garlic salt
onion powder
sour cream, lettuce, & tomatoes (if desired)

Fry up beef in a pan on med. heat. Season with garlic salt & onion powder while cooking. Drain fat. Preheat oven to 35o degrees. In a glass 9x13 pan, put 1/3 sauce in bottom so tortillas won't stick. Mix 1/3 of sauce with the meat, and save the rest for later. Put a couple spoonfuls of meat mixture in each tortilla and layer cheese on top of the meat. Roll up and place seam down in pan. When all tortillas are filled and rolled, pour remaining sauce over the top of all evenly, and sprinkle remaining cheese over all. bake in oven for 15 min or until heated through and bubbly. Serve with sour cream, chopped tomatoes and lettuce on top if desired.

Chicken Ole!

Ingredients:

10 ¾-oz. can cream of mushroom soup
10 ¾-oz. can cream of chicken soup
1 cup sour cream
2 Tbsp. grated onion
1 ½ cups grated cheddar cheese
12 flour tortillas, each torn into 6-8 pieces
3-4 cups cubed, cooked chicken
7-oz. jar salsa
½ cup grated cheddar cheese (for garnish.)
Preparation:
In separate bowl, combine soups, sour cream, onion, and 1 ½ cups cheese. Place one-third of each of the following in layers in slow cooker: torn tortillas, soup mixture, chicken, and salsa. Repeat layers 2 more times. Cover. Cook on Low 4-5 hours. (This recipe does not respond well to cooking on High.) Gently stir. Sprinkle with remaining ½ cup cheese. Cover. Cook on Low another 15-30 minutes. Serve with tortilla chips and lettuce.