Large Crepes (this is a good one for the big crepe maker)

8 eggs
3 cups milk
3 cups flour--add slowly to above to avoid lumps
1/2 tsp. salt

makes 22 large crepes

cornmeal crepes

3 eggs
1 c. water
1 c. buttermilk
1 t. salt
1 c. flour
1 c. cornmeal
3 T. butter

Regular Crepes

3 eggs
1 c. water
1 c. milk
1/2 t. salt
1 c. flour
2 T. melted butter

Dessert Crepes

4 eggs
1 c. water
1 c. whipping cream
1/4 t. salt
1 c. flour
2 T. sugar
3 T. butter
1 t. vanilla

Swedish Torte

4 egg yolks (save whites for meringue)
1/2 cup granulated sugar
5 Tbs milk
6 Tbs. melted butter
1 cup white flour
1 tsp. baking powder
5 tsp vanilla sugar
or 1 tsp vanilla extract
1 cup sugar for meringue mixture
1 pt. whipping cream, Whipped and sweetened to taste
2 pts. fresh or frozen raspberries or fruit of choice

Line a large baking sheet with parchment paper.
Beat egg yolks and 1/2 cup sugar.
Add melted butter and milk.
Blend dry ingredients
together and add to liquids. Blend.
Put batter into prepared baking sheet.
Beat egg whites while gradually adding sugar.
Beat until stiff peaks form. Spread meringue on top of cake batter. Bake at 350 degrees for about 20 minutes or until light brown in color.
Remove from oven and cool about 10 minutes. Remove from pan, peeling away parchment paper. Cut in half and place on seving platter.
Fill with sweetened whipped cream and berries.
Please note - the meringue will crack when you cut it and fill the cake. This is how it's supposed to look so don't worry!

Kevin's (should be famous) toasted cheese sandwich (or pannini)

These are seriously yummy sandwiches. I remember the first time Kev made one, I said that it seemed like it was a little much...butter, cheese and bacon. I asked Kev for a bite cause it smelled to good...oh boy it is soooo good!
Nothing gourmet about this puppy, just good old every day processed food...YummO!

These amounts are per sandwich

2 slices of sturdy white bread
3 slices bacon, good kind, cooked and drained
2 slices of Kraft American Cheese, unwrapped
Butter, enough to coat one side of each piece of bread
opt. for extra flavor smash fresh garlic into the butter (do it for extra yumminess)

take one piece of bread and place one piece of cheese then 3 pieces of bacon and another piece of cheese cover with last piece of bread. Spread out side of sandwich with butter and grill or put in pannini press. Done when each side is browned to your desired doneness.

Refried Beans with Bacon

2 strips bacon, sliced
1/2 medium onion, diced
2/3 cup chicken broth
1/4 tsp. cumin
1 can pinto beans, drained and rinsed
salt and pepper
Shredded or grated manchego cheese, sliced scallions or chopped cilantro

Heat a heavy-bottomed pan over medium heat and add the bacon. Fry until the bacon is cooked and starting to crisp. If you are using excessively fatty bacon, you may want to pour off some of the drippings. Otherwise, leave everythingg in there as-is.

To the pan, add the onion and cook until tender. Stir in the garlic until fragrant, and tehn the chicken broth, cumin, beans, and salt and pepper to taste. bring the mixture to a light boil and continue to simmer for 10 minutes (or for as long as you want, if you want to time it with your main dish).

Use a bean masher to press down on the beans, and mash to your desired consistency (adding more broth if necessary). Once plated, top with the cheese and sliced scallions or cilantro.

Skinny Zucchini Soup WW

1/2 small onion, coarsly chopped
4 garlic cloves, minced
3 med. zucchini, skin on cut into large chunks
32 oz. of chicken broth (or 32 oz. water plus boullion)
2 tbsp light sour cream
Salt and pepper to taste (Jane's crazy mixed up is best)

combine chicken broth, onion, garlic and zucchini in a emdium pan and cook.
Bring to a boil, lower to simmer and cover. Simmer until tender (20ish min.) Remove from heat, pour into blender and puree add sour cream and serve hot with parmesan cheese.

Baked Garlic Fries

1 Tbs. Olive Oil (3 PointsPlus)
3+ Cloves Garlic
1 egg white, beat until light and frothy (1 Point Plus for 3 egg whites, so I don't count it)
6 medium potatoes cut into fries (4 PointsPlus per 7oz cooked)
Seasoning (salt, season salt, garlic salt, pepper, parmesan cheese, etc)

Preheat oven to 450-degrees. Combine oil and garlic into large, microwavable bowl and let garlic infuse for several minutes. Add potatoes and toss in oil. Add egg white to potatoes and toss. Cover bowl with plastic wrap and microwave on high for 4-6 minutes, until edges become translucent, to soften potatoes.

Place potatoes in a single layer on a greased baking sheet and season to taste. Bake for 45 minutes or until golden and crispy, tossing a few times while cooking.

PointPlus Value: Weigh the potatoes and account for the oil divided by the amount of serving you make.

These are way easy and pretty ordinary, but I love having a guilt-free, filling finger food (I just have to give myself time to cook them).