Spaetzle

This is one of my most favorite German Foods!
it always tasted just so good!!
Any way you will have to try it one day.

2 c. flour
4 eggs
1/3 c. milk
2 tsp. salt
butter
sliced onions

Stir flour, eggs, milk and salt. The batter will be sticky. Put dough into spaetzle press and press until small noodles form. Cook until they float. You can also use a colander and press the dough through with a wooden spoon. I've never tried that so I don't know if it works. Coat it with cooking spray first. Melt butter in a pan and saute the onions. Serve over spaetzle.And you can also pour gravy over it, but my mom just cant make gravy so that is why it is not on there.

Farfalle with Creamy Mushroom Gorgonzola Sauce

this is one pasta that my mom loves!! She made it a long time ago but we all still remember it!!

2 Tbsp. butter
3 Tbsp. flour
2 1/2 c. milk
5 oz. gorgonzola
3 Tbsp. olive oil
1 lb. assorted mushrooms, sliced
3/4 c. frozen peas, thawed
1 lb. farfalle pasta

Melt butter over medium heat, then add flour and whisk until smooth. Allow to cook 1-2 minutes. Add milk and whisk until smooth. bring to a simmer and simmer for 2 minutes, stirring constantly. Remove from heat and stir in crumbled gorgonzola. Add salt and pepper to taste.
Heat oil over medium heat and add mushrooms. Saute 12 min. stir in peas. Season with salt and pepper.
Cook pasta. Combine with gorgonzola sauce and mushrooms.

Chedder Bruschetta

was accualy good!! Even Amy really liked it!!:) well every thing but but tomatoes! lol

24 slices french bread
2 medium tomatoes, seeded and chopped
2/3 c. shredded cheddar cheese
1/3 c. mayo
1/4 c. grated parmesan
1 tsp. dried oregano
1/2 tsp. dried basil
1/2 tsp. pepper
toast bread slices in a 350 degree oven for 5 minutes on each side. Combine remaining ingredients and spread over toasted bread. bake 8-10 minutes longer.

Carrot Cake Pancakes!

these were soooo frecken good!!! I fyou like carrot cake or even if you dont, you will aboslutly love these!! so Here is the recipe so you can get started!...

1 1/4 cups all-purpose flour
2 tablespoons finely chopped pecans
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
Dash nutmeg
1 egg, lightly beaten
1/3 cup packed brown or granulated sugar
1 cup milk
2 cups finely grated carrots
1 teaspoon vanilla extract

Cream Cheese Spread

4 ounces cream cheese
1/4 cup powdered sugar
2 tablespoons milk
1/2 teaspoon vanilla extract
1 dash ground cinnamon
In a bowl, combine flour, pecans, baking powder, cinnamon, salt, ginger, and nutmeg.

In a separate bowl, combine egg, brown sugar, milk, carrots, and vanilla; mix well.

Stir carrot mixture into dry ingredients until moistened. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on the top of pancake; flip and cook until golden brown.

For topping, blend cream cheese, powdered sugar, milk, and vanilla until smooth. Sprinkle with cinnamon, and serve with pancakes.