Crepes with Strawberry Cream Cheese Filling

from Christy Westover

Crepes
2 Eggs, Beaten
1 ½ Cups Vanilla Soy Milk (or plain soy milk if you want to make a savory crepe)
1 Cup Flour
1 TBLSP Oil
¼ TSP Salt

In bowl, combine all ingredients and beat until combined. Heat a lightly greased skillet; remove from heat. Spoon approx. 2 tablespoons of batter; lift and tilt skillet to spread batter. Return to heat; brown on 1 side only. (Or, cook on a crepemaker.) Remove crepe. Repeat with remaining batter, grease skillet between each crepe.

Filling
12 oz of Plain Cream Cheese, Softened
½ Cup sugar
3 TBLSP Vanilla Soy Milk
2 Cups (or as much as you like) Strawberries, Chopped

In bowl combine cream cheese and sugar. Beat with mixer (use non-stick beaters) on medium until smooth. Mix in the milk. Combine strawberries with mixture. You can use a little less sugar if you are using the vanilla soy milk. (Plain milk substitute).

Fill crepes with filling, roll, top with fresh strawberries and powdered sugar.

Magic Cookie Bar

from Hayley Dye

1/2 cup melted butter
1 1/2 cup crushed graham crackers
1 can sweetened condensed milk
1 cup chocolate chips (I love white chocolate chips)
1 1/3 cups shredded coconut

Preheat oven to 350 degrees. Layer all ingredients in 9x13 inch pan. Begin with melted butter. Sprinkle on graham crackers and pour on sweetened condensed milk. Sprinkle on chocolate chips and coconut. Slightly press and cook for 20-25 minutes or until lightly brown.