Although coming up with my own recipes is one of my favorite things to do, I still like to cook from other people’s recipes as well. Sometimes something just looks so good that I have to try it!
I love to share the best ones with you — to spread a little blog love and keep track of them for myself (so that I can easily go back and make them again!). Check out my page of Other People’s Recipes for all of the ones I’ve posted in the past.
#1: Frumple Cakes from Sweet Happy Life via Cookbook Queen
(Recipe from Sweet Happy Life)
Ingredients (makes 12-15):
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
2 1/2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 tablespoons of your favorite liqueur
Pure maple syrup
Combine all the ingredients in a blender and pulse for 10 seconds. Refrigerate the batter for at least 1 hour or overnight.
(You can actually chill the batter for up to 48 hours, but you may need to add a few tablespoons of water if the batter thickens after being refrigerated so long.)
Spray a small non-stick pan with a bit of PAM and then warm over medium-high heat.
Pour about 1/3 to 1/2 cup of batter into the pan and swirl to spread evenly.
Cook for 30 seconds, then flip either by tossing the crêpe up in the air or with a spatula.
Cook for another 10 seconds and then place on a plate or cutting board, laying the crêpe flat to cool. Repeat for other crêpes.
Twist each crêpe into a little bunch and sprinkle with powdered sugar.
Serve with maple syrup and dig in!
#2: Butternut Squash Mac ‘n’ Cheese with Bacon from The Wannabe Foodie
Butternut Squash Mac ‘n’ Cheese
(Recipe from The Wannabe Foodie)
1 container DePasquales fresh pasta (or 1 box gemelli)
1 cup butternut squash puree
1/4 cup + 2 tablespoons fat free half and half
1/4 cup chicken broth
1 heaping tablespoon 1/3 fat cream cheese
1 teaspoon salt
1/2 cup shredded cheddar cheese
1 tablespoon butter
1/2 cup onions, sliced thinly
1 clove garlic, sliced thinly or grated
1 large crispy apple, grated
4 tablespoons crumbled bacon
1 teaspoon dried sage
Heat butter in a skillet over low heat.
When melted, add onions and let caramelize add garlic about half way through caramelization process…but make sure it doesn’t burn!
Keep heat on low/low-medium.
Cook the pasta according to directions. Drain and return to pan over low heat.
Add onions and apples to the pasta.
After the onions & garlic and apples have been tossed lightly, add the butternut squash, chicken broth, half and half, and cream cheese.
When combined, add in salt and dried sage.
Just before serving, mix in cheese and stir until melted.
Top each serving with 1 tablespoon bacon and a sprinkling of fresh chives.
#3: Creamy Garlic Pasta from The Cheese Pusher
Creamy Garlic Pasta
(Recipe from The Cheese Pusher)
2 tsp olive oil
4 cloves garlic, minced
2 tbsp butter
¼ tsp salt
½ tsp pepper
3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese
¾ cup heavy cream
2 tbsp chopped fresh parsley
In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes.
Mix in the butter until melted. Add the salt, pepper and chicken stock.
Raise the heat to high and let it come to a boil.
Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate.
Reduce the stove to medium heat and mix in the parmesan until completely melted.
Turn off the heat and stir in the cream and parsley. Serve immediately.
#4: Homemade Chipotle Seasoning from Premeditated Leftovers