These waffles are fabulous with fresh fruit!
In a large bowl, stir together flour, baking powder, sugar, and salt. Add milk, eggs, and oil. Mix well – a few lumps is okay. Spray preheated waffle iron with non-stick cooking spray or brush with additional oil. Pour mix onto hot waffle iron. (Sprinkle on fresh fruit if desired). Cook until golden brown.
with Lemon Cream Cheese Frosting. Delicious!
Preheat oven to 350. In the bowl of an electric mixer, cream butter, shortening, and sugar until fluffy. Add vanilla, egg and lemon zest. In a separate bowl, sift together flour, salt, and baking soda. Add dry ingredients to mixer and combine. Add milk and lemon juice, and stir until completely incorporated. Roll dough into balls and place on a greased baking sheet. Bake for 10-12 minutes, until cookies are just beginning to turn golden on the edges. Remove from oven and cool completely before frosting.
Frosting:
Cream together the butter and cream cheese. Add the vanilla and pinch of salt. Mix in powdered sugar a little at a time. Add lemon juice until desired consistency and flavor is achieved.
The glaze makes this meatloaf amazing!!!
For the glaze:
Preheat oven to 325 degrees F. Chop vegetables and place in food processor. Pulse food processor until veggies are finely chopped. In a bowl, mix wet ingredients until well blended, then mix in bread crumbs just until they disappear in the mixture. Transfer the meat to a baking pan and pat into loaf form. Prebake in oven for 15 minutes. During the 15 minute prebake, make the glaze. After the 15 minutes, pull the meatloaf out of the oven and apply glaze. Put back into the oven and bake for 30-35 more minutes or until the loaf has an internal temperature of 155 degrees F. Allow to sit and cool for 10 minutes so that the meatloaf doesn’t fall apart while trying to cut it. Enjoy!
For the muffins:
For the glaze:
Preheat the oven to 350 degrees F. Line 16 wells of a muffin pan with paper liners. In a medium mixing bowl, combine the milk, orange juice, sour cream, eggs, and melted butter. Whisk together to blend. In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Stir to blend. Pour the wet ingredients into the dry ingredients and mix just until incorporated. Do not over mix. Fold in the orange zest with a spatula.
Divide the batter evenly between the prepared muffin cups. Bake about 18-20 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan 5-10 minutes then transfer to a wire rack placed over a baking sheet (the baking sheet will control the mess when you glaze the muffins).
To make glaze, combine the three glaze ingredients in a small bowl. Whisk together until smooth, adding more juice if necessary to achieve your preferred consistency. Drizzle the glaze over the muffins while they are still warm. Allow the glaze to set before serving.
Store in an airtight container. These muffins will freeze well. Thaw at room temperature until ready to eat.
Put all ingredients in a crock pot (cut away any obvious fat portions from the roast). Cook on high for 6-7 hours until the pork is shred-able.
Remove pork to cutting board and shred. Add an additional 1/2 c. granulated sugar and 1 C. coke to the liquid in the crock pot and stir well. Add the pork back to the crock pot and stir. Reduce temperature to low and cook an additional 3 hours.
Serve in burritos, tacos, enchiladas, etc.
Preheat oven to 400 degrees F. In a small bowl, combine all ingredients except potatoes. Mix well into a paste. Peel potatoes and slice into desired shapes (French fry works well). Place potatoes in a plastic bag with seasoning paste and work paste onto fries. Place fries onto a lined baking sheet – trying not to let edges touch as much as possible. Bake in preheated oven for approximately 30-35 minutes (varying depending upon size of fry and oven); turn once during cooking to brown both sides.
Mix mustard, syrup, and vinegar together. Marinate chicken in mustard mixture for at least an hour – the longer the better (preferably all day or overnight). Transfer chicken and all the mustard mixture to a baking dish and bake at 400* for 30-40 minutes until chicken is thoroughly cooked. Top with fresh rosemary and ladle mustard chicken from the baking dish on top of the rosemary. Enjoy!
*must use the real stuff – fake stuff won’t work!
** I used red wine vinegar and it turned out just fine
Mix all ingredients together. Use liberally with tomato sauce to season taco meat according to taste. Store in airtight container.
1. In a small bowl combine boiling water and cracked wheat. let sit for 10 minutes. In another small bowl, dissolve yeast in warm water. Let stand for 10 minutes.
2. In a large mixing bowl, pour in the cracked wheat mixture and butter. Stir until butter is softened. Mix in the molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the all purpose flour. Stir well to combine. Add salt and stir well again.
3. Stir in the remaining flour 1/2 cup at a time, beating well after each addition until the dough has pulled together. Knead about 10 minutes. Place dough in a great bowl. Cover with a damp cloth and let rise in warm place for about an hour.
4. Deflate the dough and divide into two equal pieces to form loaves. Place the loaves into two lightly greased loaf pans. Let rise until doubled in volume – another 40-60 minutes.
5. Preheat oven to 375 degrees. Bake 30-35 minutes or until loaves sound hollow when tapped on top and bottom.
BREAD DOUGH INGREDIENTS:
FILLING INGREDIENTS:
FROSTING INGREDIENTS:
Preheat at 425*. Dissolve sugar and yeast in warm water. Mix in rest of ingredients to form dough. Let rest for 10 minutes. Form pizza crust and place on pizza stone or baking sheet. Rub olive oil on the top of the crust and sprinkle any desired seasonings (basil, thyme, etc.). Top with pizza sauce and bake for 10 minutes. Add rest of desired toppings (meats and cheeses). Bake for an additional 10-20 minutes until cheese is melted and crust is golden brown.
Preheat oven to 450 degrees. Melt butter in a sauce pan and stir in flour, salt, pepper, thyme, and rosemary to make a gravy. Gradually add broth and cream and cook over medium heat, stirring frequently until thickened and bubbly. Add the cubed chicken and vegetables to the gravy. Prepare the pie crust. Line and 9x13 pan or 2 pie pans with 2/3 of the crust. Put the filling in the dough-lined pan(s), top with remaining crust and bake 15 minutes, or until crust is golden and the filling is bubbling.
mix together and use as a marinade for 4-6 chicken breasts. Marinate for 6-8 hours. Grill until cooked thoroughly.
*Use the pineapple juice from a can of ring or chuck pineapple, then grill the pineapple from the can to serve with your chicken, it’s delicious!
Season chicken breasts with salt and pepper. Brown in olive oil in a skillet until almost fully cooked. Transfer chicken to a plate and set aside. Add onions and peppers to the skillet and cook until softened. Stir in garlic and cookie for another minute. Add cumin, enchilada sauce, and rice. Stir to combine. Bring to a boil and set the chicken breasts on top of the rice mix. Cover the skillets, set to low hear, and cook 15-20 minutes until rice is tender. Mix in cilantro and cook for one more minute. Serve immediately.
