I’ll be serving this to my guests at this year’s Superbowl party, I’d love to hear feedback if you make it for yours!

Ingredients

• 2 cups whole milk
• 2 Tablespoons butter
• 3 Tablespoons flour
• pinch of nutmeg
• pinch of salt

Directions

1. Heat milk in a small sauce pot until hot to the touch.
2. Meanwhile, in a small sauce pan melt butter over medium heat, whisk in flour and cook for 2 minutes, stirring frequently.
3. Slowly whisk the hot milk into the butter/flour mixture. Allow to thicken over medium heat for 7 minutes, stirring occasionally.
4. Whisk in nutmeg and salt.
5. Serve or keep covered in the fridge for up to 2 days. To re-heat, place in a small sauce pan over medium heat and whisk, add a few more Tablespoons of milk to loosen the sauce.

Makes 12-16

This is an all-in-one recipe for a Crepe Bar, perfect for your New Year’s brunch with family and friends. I like to make the crepes ahead of time and then the next morning I just put all of the fillings into bowls for my guests to make their own crepe. If you are in a pinch you can buy pre-made crepes at the store.

Bechamel Sauce Recipe

Ingredients

Savory Fillings

• 2 cups scrambled eggs (about 8 eggs)
• 3/4 cup gruyere cheese, shredded
• 1/2 cup parmesan cheese, shredded
• ¼ cup goat cheese
• 1 cup chicken sausage, cooked
• ½ pound ham, thinly sliced
• 3 Tablespoons chives, minced
• 1 cup champagne mushrooms (see below for recipe)
• 2 cups béchamel sauce (click for recipe)

Sweet Fillings

• 1 cup strawberries, sliced
• 1 cup blackberries
• ½ cup Nutella
• 1 cup whipped cream

Whole Wheat Crepes

• 3 eggs
• ½ cup + 4 teaspoons milk (I use skim milk)
• 1/3 cup pain Greek yogurt
• ¼ teaspoon salt
• 1/3 cup whole wheat flour
• 2 Tablespoons butter, melted
• 1- 2 Tablespoons olive oil

Directions

1. In a medium mixing bowl whisk together all of the ingredients thoroughly. Cover and keep in the fridge for 30 minutes.
2. Place a 12 inch non-stick fry pan over medium/low heat.
3. Dip a paper towel in olive oil and brush the inside of the pan.
4. Scoop ¼ cup of the batter into the pan and swirl around to make a thin layer, cook for 2 minutes. With a flat flexible spatula, carefully flip the crepe over and cook for 1 minute. Remove from the pan. Repeat with remaining batter.
5. If you want to make them ahead of time, cool the crepes and place a piece of plastic wrap in-between each one, wrap with plastic and keep in the fridge for up to 3 days.
6. Fill each crepe with desired ingredients. To melt the cheese in the savory crepes, place filled crepe on a cookie sheet in a 350 degree oven for 5-7 minutes.

Domaine Ste Michelle Champagne Mushrooms

These mushrooms come together quick and easy and add a delicious punch to your savory crepe.

Ingredients

Directions

1. In a medium sauté pan over medium/high heat add olive oil and mushrooms, sauté for about 5 minutes or until slightly caramelized, stirring occasionally.
2. Pour champagne into the sauté pan and reduce for about 3-5 minutes.
3. Remove from heat and serve or keep covered in the fridge for up to 2 days.

Be sure to post comments and let me know what you think!

Merry Christmas, Enjoy!

Makes 20-24

Ingredients

• ¼ cup shallots, finely minced
• 1 egg white
• 1 Tablespoon light sour cream
• 2 Tablespoons olive oil mayonnaise
• 1 Tablespoon parley, minced
• 1 ½ teaspoon thyme, minced
• 1 teaspoon garlic, minced
• ½ teaspoon lemon zest
• 3 Tablespoons parmesan cheese, finely shredded
• 2 teaspoon ketchup
• ½ teaspoon Dijon mustard
• 1 ½ Tablespoons light cream cheese, room temperature
• ¼ teaspoon salt
• 1/8 teaspoon pepper
• 2/3 cup Dungeness crab meat, flaked (in a pinch use canned crab meat)
• ½ cup panko bread crumbs
• 24 medium button mushrooms, stems removed
• ¼-3/4 cup champagne or white wine
• 2 teaspoons olive oil

Directions

1. Pre-heat your oven to 400 degrees.
2. In a medium mixing bowl, mix together the shallot, egg white, mayonnaise, parsley, thyme, garlic, lemon zest, parmesan cheese, ketchup, Dijon, cream cheese, salt, pepper, panko and crab meat. With a spoon, fill each mushroom cap evenly with the mixture (about 2 teaspoons in each).
3. Pour equal amounts champagne and water into a medium to large baking dish, enough to cover the bottom of the pan. Place the stuffed mushrooms into the dish and drizzle the tops with olive oil.
4. Bake for 25- 30 minutes.

This slim version of the classic artichoke dip will be a hit at your holiday party.
To make things easier, you can make it ahead of time, wrap it with foil and then freeze it (unbaked) for up to 2 months. When ready to serve place in the oven, covered at 400 degrees for 45 minutes or until bubbling.

Ingredients

• ½ cup yellow onion, minced
• 1 teaspoon garlic, minced
• ¾ cup frozen spinach, thawed and drained
• 4 large basil leaves, minced
• 2 cups parmesan cheese
• 2 1/3 cup or 12 oz artichoke heats, roughly chopped (you can use frozen)
• 2 Tablespoons light sour cream
• 1/3 cup light cream cheese
• 2 Tablespoons olive oil mayonnaise
• ½ cup sun dried or fresh tomatoes, diced

Directions

1. Pre-heat your oven to 375 degrees.
2. In a large mixing bowl mix together onion, garlic, spinach, basil, parmesan cheese, artichokes, sour cream, cream cheese mayo and salt and pepper.
3. Spread mix into a 9″x9″ baking dish and bake for 10 minutes, take out of the oven and top with tomatoes of choice. Place back in the oven and finish baking for 10-15 minutes or until bubbling.