Swedish Roll-up Pancakes

4eggs
2 Cups milk
1 cup flour
In a bowl using a handmixer, mix all ingredients together until smooth. Allow to rest at room temperature for 15 minutes. Heat 10" saute pan until hot. Ladle in just enough batter to coat bottom of pan while tilting it around. Cook until top of pancake looks set. Flip it over and cook for 15 seconds. Turn it out onto dish

Angel Food Cake Bar

We had this yummy dessert at the end of Relief Society on Sunday. You could build your own dessert. There were cubes of angel food cake, strawberries, whip cream and lemon curd. It was delicious - light and refreshing.

Cheesecake Dessert Fondue

1/2 Cup half and half
8 oz cream cheese
1/4 cup sugar
1 tsp fresh lemon zest
2 tsp lemon juice
1 tsp vanilla

Heat half and half in sauce pan until scalding. Slowly add cream cheese that you have cut into cubes. Stir until completely melted and smooth. Add remaining ingredients, stir to blend. Transfer to fondue pot to keep warm. Eat immediately. Serves 4.
Dessert Fondue favorites: cubes of angel food cake or pound cake, bananas, pineapple chunks, strawberries, apples, dried apricots.

Cheese Fondue

2 Cups half and half
3 TBS flour
1 TBS Worcestershire sauce
2 tsp dry mustard
1 clove garlic
1 1/2 lbs. shredded cheddar cheese
salt to taste

Put 1 cup of half and half in a heavy sauce pan with the Worcestershire sauce, mustard and the garlic clove which has been cut in half. Heat over a low flame until bubbles form around edges of pan. While this is heating, take the remaining cup of half and half and whisk in the 3 TBS of flour until smooth. Remove the garlic clove. Add the flour mixture to the heated mixture and whisk until smooth. Continue stirring while slowly adding the grated cheese until it has completely melted. Transfer cooked cheese sauce to a fondue pot to keep warm. Eat immediately. Serves 4.
Fondue favorites - cubes of french bread, cubes of ham, steamed broccoli, cauliflower, asparagus, apple slices.

Four Corners Chicken and Pasta

1 lb. boneless, skinless chicken breast
8 oz. dry penne pasta
1 yellow onion, sliced
1 large tomato, diced
1 small bunch cilantro
SOUTHWESTERN PASTA SAUCE
5 Tbsp. butter
1/2 c. flour
2 1/2 c. half-and-half cream
1 tsp. salt
1/4 tsp. black pepper
3 oz. processed Swiss cheese slices
1/2 c. Parmesan cheese
1/2 c. sour cream
1 Tbsp. canned chipotle peppers, finely chopped
1 Tbsp. chopped fresh cilantro

1. Grill chicken and slice into thin strips. Cook and drain pasta. Slowly cook onion in a little oil until onion is a rich brown.
2. Prepare southwestern pasta sauce: Melt butter; add flour. Stir until well combined. Add half-and-half, salt, and pepper. Stir with a whisk and continue cooking over medium-low heat until sauce is thickened and bubbly. Add cheeses and stir until blended. Add sour cream and mix well. Add chipotle peppers (chipotle peppers are hot; add more or less to taste) and chopped cilantro.
3. Pour four cups southwestern pasta sauce into a heated saute pan. Add pasta and chicken; toss to coat.
4. After mixture is heated through, pour into a serving bowl. Garnish with chopped tomatoes, caramelized onions, and cilantro.

Yummy Breakfast or Brunch Panini Sandwich

Rachel told me and Dad about a Breakfast Panini that she had and we made ourselves one last Monday Morning!! New ways to use the Panini maker!!!
Egg, avocado, ham and cheese make this a hearty and healthy breakfast one can grab on the go.

Ingredients:

• 2 slices hearty bread
• 1 egg, fried
• 1/2 avocado
• 2 slices cheddar cheese
• 2 slices ham

Directions:

1. Spread avocado on bread
2. Add cheese, ham, and fried egg
3. Close sandwich and place in panini maker
4. Cook around three minutes and serve

Morning Omelette Panini Recipe

A yummy mix of cheese, ham, eggs and peppers; a whole breakfast in one sandwich.

Ingredients:

• 1 hoagie roll or hearty bread of choice
• 2 slices mild cheddar or American cheese
• 4 slices deli ham
• 4 slices sweet roasted peppers
• 2 eggs, scrambled
• Butter or margarine

Directions:

1. Cut roll open or lay out thick bread slices
2. Lay cheese, ham, peppers, and eggs inside sandwich
3. Close sandwich and butter outsides
4. Grill in panini press per manufacturer instructions or to preference

Best French Toasted Breakfast Panini

This super easy recipe makes a delicious breakfast sandwich filled with cream cheese and favorite preserves and dusted outside with sweet powdered sugar. These are pretty and special enough for guests.

Ingredients:

• 2 slices French bread, sliced thickly (about 1 inch)
• Cream cheese (roughly 3 tablespoons)
• Preserves or jam (roughly 3 tablespoons of favorite flavor)
• Butter to coat outside of sandwich
• Powdered sugar for dusting

Directions:

1. Lay out French bread slices
2. Mix cream cheese and preserves (try apricot, strawberry, blueberry or orange marmalade)
3. Spread cream cheese/preserve mixture on one side of a slice of bread and then top with remaining slice (sandwiching mixture)
4. Spread the outside of bread with butter
5. Place in grill
6. Grill as desired (see manufacturer’s instructions)
7. Remove sandwich from grill and immediately dust with powdered sugar

Variations:

Rather than preserves, add cinnamon and raisins to cream cheese.

Fill with cream cheese only. Eat as French toast, topped with syrup.