Alsacien Tarte Flambee (Flammenkuche)

(recipe from iSaveurs.com)
Total prep time: about 20 minutes
Serves 4

Ingredients:
- 2 Onions
- 600 g (1 lb 5 oz) pizza dough
- 2 Tablespoons fromage blanc (soft, white cheese - low fat cream cheese can be substituted)
- 8 Tablespoons thick Crème fraîche
- 2 pinches nutmeg
- pepper, salt
- 100 g (3.5 oz) ham or bacon chopped into short, thin strips

1.) Preheat the oven to 464° F (240°C)
2.) Peel and chop the onions.
3.) Flour a pizza pan. Divide the dough into two balls and roll out one as thinly as possible. Place it in the pan.
4.) In a bowl, beat the crème fraîche and the fromage blanc. Add salt and pepper slowly, to taste. Add the nutmeg.
5.) Spread half of the cream mixture over the dough, leaving about two cm around the edge. Sprinkle with half of the meat and onions.
6.) Bake for about 10 minutes. While it it cooking, prepare the second tarte in the same way

These are delicious! You can add other ingredients (such as chopped veggies) or make dessert tartes by making them with apples or chocolate.

Easy Strawberry Trifle

Prep Time: 20 min
Total Time: 4 hr 20 min
Makes: 18 servings, 2/3 cup each

1-1/2 cups boiling water
1 pkg. (8-serving size) JELL-O Brand Strawberry Flavor Gelatin
1-1/2 cups cold water
1 pkg. (10.75 oz.) frozen pound cake, thawed, cubed
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
2 cups sliced strawberries
Chocolate syrup

*STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm.
*CUT gelatin into 1/2-inch cubes. Place in 3-1/2-quart serving bowl. Cover with layers of cake cubes, 1/2 of the whipped topping and strawberries. Top with remaining whipped topping.
*REFRIGERATE at least 1 hour or until ready to serve. Store leftover dessert in refrigerator.
*DRIZZLE as much chocolate syrup over top as desired

Sadie Warkentin's Real Chicken Noodle Soup (as made by Meryl)

1 Stewing chicken or any other medium-sized chicken
2 tsp. salt
12-14 c. water (appx.)
6-8 cups homemade noodles, cooked (appx.)
4 whole star anise*
10 (or more) whole black peppercorns
6 bay leaves
3 Tbsp. (or so) commercial chicken soup base
1/3 cup (or more) of fresh parsley, finely chopped
2 Tbsp. butter**

*I have no idea what "4 whole star anise" means. I just threw in somewhere around 2 teaspoons or more of anise seeds.
**Does not need butter. Very rich as is. I don't add it.

Put the chicken in a pot, and pour water to cover it, and then some. Probably between 12 and 14 c. total. Bring to a boil, then turn down to just above low (on a scale from 1-10, turn to about 3). Let cook for 2-3 hours. Take chicken from broth. Do not drain the broth! Let the chicken cool, then debone and deskin it. Add salt to the broth. Put bay leaves, peppercorns and anise into a spice bag, and put the spice bag in the broth. Boil for 15 mins. Cut the chicken into bite-sized pieces. Cook noodles and drain. Add chicken, noodles, chicken soup base, and parsley (and butter if you really want to). If soup is too thick, add water. If it's not full-flavored enough, add more base. It freezes well.

Creamy Coffee

1 Mug
Soft Serve Ice Cream
Coffee

Fill 1/3 to 1/4 of mug with ice cream. Pour coffee over top. Stir until ice cream is all desolved. Enjoy.

Often brings out the hidden flavors in the coffee, sometimes tastes like cinamon, especially in the Rot.