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Not only can you make these the night before, but due to circumstances beyond our control we found out that you can make them two nights before you need them. These are heavenly!!! The dough lasts in the fridge up to three days!!! Next I'm going to experiment and see if you can freeze them, thaw them, then cook them. I'll keep you posted! ;-)

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Quinoa and Black Beans

Reviewed: Aug. 7, 2009

The only thing I would change is the serving portions. This was so good - the portions weren't large enough for the fam and they were looking for more!

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Vanilla Crepes

Reviewed: Aug. 7, 2009

Used whole eggs, reduced vanilla to one tablespoon and USED THE BLENDER!!! So much easier, smoother, pourable. WARNING: Even the batter smells intoxicating. These crepes are FULL of flavor, so if you want to highlight your filling a bit more, reduce the vanilla even more than I did. :-) Bon Appetit!

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Buttermilk Corn Bread

Reviewed: Feb. 20, 2008

I don't have a skillet, so I just used a glass baking 8x8 dish and I love how the batter sizzled as I poured it in and clean-up was a breeze! I too, like a sweet cornbread (sorry - I was raised on jiffy mix cornbread) so adding the 1/4 cup of sugar was perfect for what I am used to. Served this with black-eyed peas and BBQ chicken and there wasn't a crumb left in the dish. Enjoy ya'll!

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