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Ingredients
Filling
- 3-1/2 cups milk
- 6 oz instant vanilla pudding mix
- 8 oz cream cheese softened
Topping
- 1/2 cup sugar
- 2 Tbsp cornstarch or clear gel
- 1 cup water
- 1 Tbsp lemon juice
- 1 Tbsp strawberry Jell-O powder
- 4 cups sliced fresh strawberries
Servings: servings
Instructions
Crepes
- Whisk flour, sugar, and salt together. In another bowl, whisk milk, eggs, and butter. Add to dry ingredients and beat until smooth. Lightly grease a 10-inch nonstick skillet and preheat over medium heat. Pour 1/4 cup batter into the center of a skillet, lift and tilt to coat the bottom evenly. Cook until top appears dry; flip and cook 15–20 seconds longer. Remove to a wire rack. Repeat with remaining batter.
Filling
- Mix milk and pudding mix together. Beat softened cream cheese and gradually add to the pudding. Spread the filling down the center of each crepe. Roll up and place on a serving tray.
Topping
- Pour water into a saucepan, then mix in sugar and cornstarch. Cook on low heat until thickened. Add lemon juice and Jell-O and let cool. Fold in strawberries and pour over crepes. Chill until served. Notes: Don’t give up if the first crepe doesn’t turn out right, it usually takes a couple of tries to get them perfect. They can be filled with both sweet and savory fillings or even just a sprinkle of sugar.
Recipe Notes
Notes: Don’t give up if the first crepe doesn’t turn out right; it usually takes a couple of tries to get them perfect. They can be filled with both sweet and savory fillings or even just a sprinkle of sugar.
Recipe courtesy of Anonymous Submitter, Owen, Wisc.
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Ingredients
- 1 lb fresh Brussels sprouts
- 1/2 small bunch fresh thyme
- 2 cloves garlic minced
- 1 Tbsp olive oil
- 1-1/2 tsp sugar-free maple-type syrup or flavoring
- 1/8 tsp salt
- 1/8 tsp black pepper
Servings: servings
Instructions
- Preheat the oven to 450 degrees. Trim and halve the Brussels sprouts; add to a medium bowl. Remove thyme leaves from the stems and add to the bowl. Add garlic, olive oil, maple syrup or flavoring, salt, and pepper to the bowl; toss to combine.
- Spread out Brussels sprouts in a single layer on a baking sheet. Place in the oven and roast until the sprouts are fork-tender and beginning to brown, approx. 20–25 minutes. Makes four 1/2-cup servings.
Recipe Notes
Recipe courtesy of Mary King, Chippewa Falls, Wisc.
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Ingredients
- 1 cup sifted flour
- 3/4 cup white sugar
- 2 Tbsp cocoa powder
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup milk
- 2 Tbsp melted butter or cooking oil
- 1 tsp vanilla
- 1/2 cup chopped nuts
- 1/2 cup brown sugar firmly packed
- 3 Tbsp cocoa powder
- 1 cup water
- Whipped cream or ice cream optional
Servings: servings
Instructions
- Heat oven to 350 degrees. In a medium bowl, sift together the flour, white sugar, 2 tablespoons cocoa powder, baking powder, and salt. In a separate bowl, combine milk, butter or oil, and vanilla. Stir into the dry ingredient mixture. Fold in nuts and spoon the batter evenly into a greased 8-x8-inch baking pan.
- In a bowl, combine brown sugar and 3 tablespoons cocoa powder and sprinkle over the batter in the baking pan. Carefully pour the water over the top of the batter (do not stir in).
- Bake for 30 minutes or until the top of the pudding is firm. Cut into wedges and spoon into individual dishes. Sauce in the bottom of the pan may be drizzled over the pudding. Serve warm, plain, or with whipped cream or ice cream.
Recipe Notes
Recipe courtesy of Margi Meis, Eleva, Wisc.
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Ingredients
Topping
- 2 1.5 oz pkgs sugar-free vanilla pudding mix
- 3-3/4 cups milk
- Whipped cream or ice cream
Servings: servings
Instructions
Crust/Cake Layer
- Mix flour, sugar, and butter together and pat into a 9-x13-inch pan. In a bowl, toss the sliced apples in the sugar and cinnamon. Place apples and cinnamon-sugar on top of the crust/cake layer and bake at 375 degrees for 45 minutes.
Topping
- Prepare pudding mix as directed using the milk. Pour over the cake while it is still hot from the oven. Serve hot or cold with whipped cream or ice cream.
Recipe Notes
Recipe courtesy of Sandy Drescher, Neillsville, Wisc.
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Crispy, golden, and packed with flavor, Italian-breaded pork chops are an easy, any-night dinner the whole family will love. Serve them with roasted veggies, mashed potatoes, or a simple side salad for a well-rounded plate.
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Crispy, golden, and packed with flavor, Italian-breaded pork chops are an easy, any-night dinner the whole family will love. Serve them with roasted veggies, mashed potatoes, or a simple side salad for a well-rounded plate.
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Ingredients
- 1/4 cup Italian breadcrumbs
- 1 Tbsp grated parmesan cheese
- 4 New York Pork Chops 3/4-inch thick, top loin
- 1 egg beaten
- 1 tsp vegetable oil
Servings: servings
Instructions
- Combine breadcrumbs and cheese in a shallow bowl. Dip the pork chops in egg, then coat with the bread crumb mixture. Heat oil in a large, nonstick skillet over medium-high heat; add pork chops. Reduce heat to medium and cook for 8–10 minutes, turning once. Cook until the internal temperature on a thermometer reads 145 degrees. Remove the pork chops and allow to rest for 3 minutes before serving. Makes 4 servings.
Recipe Notes
Recipe and photo courtesy of the National Pork Board.
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