Slow cooker Carne Guisada

My friends Caitlin and Hugh got this recipe from a Martha Stewart magazine, made it and invited us over for dinner. It was so good. The meat was so tender and flavorful. You have to serve it with cheese and cilantro, that makes it. Try this!

2 1/2 lbs beef chuck roast or bottom round, cut into 1-inch pieces
coarse salt and ground pepper
2 TB vegetable oil
1 medium white onion, diced medium
1 medium green bell pepper, seeded and diced medium
3 garlic cloves, roughly chopped
1 1/2 tsp ground cumin
3/4 tsp chili powder
3/4 tsp dried oregano
6 TB flour
1 3/4 cups chicken broth
1 can (14 oz) diced tomatoes
2 bay leaves
flour tortillas, grated cheddar and cilantro, for serving

Season beef with salt and pepper. In large skillet, heat 2 tsp oil over high. In two batches, cook beef until browned on all sides. 5 mins per side. Transfer to a 5-6 quart slow cooker.

In same skillet, cook 2 tsp oil, onion, bell pepper and garlic over medium, stirring and scraping up brown bits with a wooden spoon, until vegetables are tender, 5 minutes. Add cumin, chili powder, oregano and flour and cook 1 minute. Slowly pour broth into skillet, stirring until liquid is smooth. Simmer 2 minutes, then transfer mixture to slow cooker, along with tomatoes and bay leaves. Season to taste with salt and pepper and stir to combine. Cover and cook on high 6 hours. Serve in tortillas with cheese and cilantro.

Amazing Chocolate Frosting

I found this awesome new website called Our Best Bites that has a ton of good recipes. I made the candy corn cupcakes that I found on this site and then I made chocolate cupcakes and put this frosting on them, and I almost died they were sooo good. Seriously. The semi-sweet chocolate gives it such a great flavor, you must use semi-sweet chips. It sounds weird to put flour in a frosting, but it turned out really good. I only added 1 TB of extra cocoa at the end, but taste and add what you want. I used a disposable piping bag and the largest star tip I had and they turned out beautiful, sorry no picture.

Chocolate Frosting
Recipe adapted by Our Best Bites from Sugar Plum

2/3 cup granulated sugar
1/3 cup all-purpose flour
3 tablespoons unsweetened cocoa powder
1 cup milk
1 cup real butter, softened
1 cup semi-sweet chocolate chips, melted
Optional: Additional cocoa powder as needed

Melt your chocolate chips if you haven't already and set aside to cool. You obviously don't want it so cool that it hardens, but you can get it close to room temperature and still have it be soft and stir-able.

In a small saucepan, whisk together sugar, flour, cocoa, and milk; bring to a boil, whisking frequently. Boil 1-3 minutes or until thickened like a thinned pudding. Remove pan from heat and strain mixture into a small bowl. Cool completely in the refrigerator or freezer.

When chocolate flour mixture is cooled, beat the butter until creamy, about 1 minute. Beat in the cooled chocolate mixture until well combined fluffy, about 1 minute. Finally add in melted chocolate and beat again until well combined and fluffy, about 2 minutes. If desired, add additional cocoa powder to taste, up to 4 tablespoons more. Spread or pipe frosting on to cupcakes or cake.

Makes enough to frost 24 cupcakes.

Storage: Store unused frosting in fridge and bring to room temperature before using again. If needed, beat with an electric beater before using.

Roasted Butternut Squash Soup with Amaretti Cookies

This recipe is from Tyler Florence from Food Network. Oh how I love him. This soup is so good and easy! It also has no dairy in it, which is great. I bought my butternut squash from Costco and roasted it from there, super easy. I loved the sage leaves and Amaretti cookies in it, delish.

Ingredients

nocoupons

• 2 (2 pound) butternut squash, halved lengthwise, seeded
• 1/4 pound amaretti cookies
• 1/2 cup olive oil
• 1/4 bunch fresh sage
• 1 onion, sliced thin
• 4 cups chicken stock, either homemade or store-bought
• Pinch of grated nutmeg
• Salt and freshly ground black pepper

Directions

Preheat oven to 375 degrees F. Grease a 13 by 9 by 2-inch glass baking dish with vegetable oil. Place squash cut side up in prepared dish. Pierce each squash half several times with toothpick or skewer. Bake until squash is tender, about 45 minutes.

While the squash is cooking, use a handheld mixer with the chopping attachment to pulse the cookies until roughly chopped. Set aside.

In a large pot, bring the olive oil up to almost smoking. Quickly cook the sage leaves until crisp. Remove and reserve the sage, and saute the sliced onion. When the squash is done cooking, using a large spoon, scrape squash into the pot; discard peel. Add 3 1/2 cups chicken stock and nutmeg and puree until smooth, add additional stock to reach desired consistency. Stir soup over medium heat until heated through. Season to taste with salt and pepper. Ladle soup into bowls. Top with crushed amaretti; garnish with sage leaves.

Baked Potato Soup

You all know how much I love soup!! I think that it is the ultimate comfort food. I found this recipe once again on a food blog that I follow, ourbestbites.com. They posted it a couple of days ago and I thought it looked really good. I am sorry I don't post pictures, I don't know how to. I know that sounds really stupid, but I am going to have Dad help me, then I will post some... I promise!! Anyway, this soup is kind of like a chowder it is really rich and full of flavor, but it can be made very light.

Baked Potato Soup

2 TBSP butter
2-3 cloves garlic (I just used one small clove, it added really good flavor, but not too much.)
1/2 C flour
4 1/2 C milk (you could use skim if wanted and would be just fine)
1-14 oz can lower sodium chicken broth
4 medium baking potatoes - baked
2 C grated cheddar cheese, divided (I used the 2% Colby jack shredded cheese, I think that it would be really good to use some pepper jack cheese)
1 1/2 tsp salt
1/2 tsp pepper
1 1/2 C light sour cream
1/2 C green onions, chopped (I used dried chives, about a tsp)
8 slices bacon, cooked, crumbled, and divided

Melt butter over medium heat, add garlic cook for a second until fragrant, add flour and cook for a minute to get flour taste out. Slowly add milk, whisk until smooth. This will take a lot of whisking!! I was afraid that it wouldn't ever get smooth, but it finally did. Add chicken broth, bring soup to a simmer and heat until thickened. Stir often so it doesn't scorch.
Turn heat down to medium low. Cut potatoes in half length-wise, use a spoon to scoop them out of their shells. I used a spatula or wooden spoon to break the potatoes up once in the soup, leaving them chunky. Add 1 1/2 C grated cheese, salt and pepper, and stir until the cheese is melted. Remove the pan from the heat stir in 3/4 C sour cream, 1/4 C green onions (or chives), and half of the bacon. You don't want to have the pan on the heat when you add the sour cream, it will easily curdle. Taste and add more salt and pepper, if needed. Ladle into bowls and top with remaining cheese, sour cream, onions and bacon.
The soup thickens up a lot. I actually added more chicken broth to make mine to the consistency that I wanted. I also found that the soup was really rich and didn't really need the garnishes, although they are pretty and fun.

Crockpot Shredded BBQ Chicken

Today I tried a new recipe. I found it on a food blog that I look at every now and then called My Kitchen Cafe. I will be completely honest I am usually very hesitant of crockpot meals, mine always turn out dry no matter how careful I am, but today I thought that I would give it a shot. The blog that I got this recipe from suggested that you serve this on rice or noodles. I served it with rice, but I think that next time I would serve it on a baked potato with some sour cream, or even just on the side of some yummy mashed potatoes. I am not a huge rice or pasta fan, I prefer my potato! You could even serve it on a roll and have a yummy shredded BBQ chicken sandwich. The only thing to be careful with is the sauce that you make stays thin and could make the sandwich a little soggy. There really are lots of possibilities, now on with the good stuff!!

Crockpot BBQ Chicken

4-6 Boneless, skinless chicken breasts
2 TBSP olive oil (any oil will work, butter too)
1/4 C ketchup
1/2 C apple cider vinegar
1/2 C granulated sugar
1 onion diced (use how ever much you would like, I used about 1/4 of one and it was plenty)
1 TBSP soy sauce
1/2 tsp dry mustard
1 C beef broth

In a large skillet heat oil, season chicken with salt and pepper and cook 1-2 minutes on each side, until nicely brown. Put chicken in crockpot. In medium size bowl mix remaining ingredients whisking well. Pour over chicken. Cook in crockpot on low for 6 hours. Shred and Enjoy!!

Zucchini Bread with Maple Cinnamon Cream Cheese Frosting

Okay, tis the season for baking!! Today's weather made me want to cook, and that is exactly what I did all day long. I have been trying to make zucchini bread since, probably August. I never know which recipe to use, so I tried a new one. It turned out pretty good. The only thing I would have changed is to cut back on the flour just a tich. I thought it was just a little dry.

3 Eggs
1 C oil
1 3/4 C white sugar
2 C shredded zucchini
2 tsp vanilla
3 C all purpose flour (this is the correct amount, I wouldn't cut it back anymore than 1/4 c)
2 tsp cinnamon
1/8 tsp nutmeg
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 C chocolate chips

Preheat oven to 350 degrees. Grease and flour 2- 8x4 or 4- mini loaf pans. Mix eggs, add oil and sugar, then zucchini and vanilla. Mix in the rest of the ingredients. Bake 60 minutes for the large loaf pans and about 40 minutes for the mini loaf pans or until toothpick comes out clean.

Maple Cinnamon Cream Cheese Frosting

1/2 C butter, softened
1 8oz package cream cheese, softened
4 C powdered sugar
1 tsp vanilla
1/2 - 1 tsp maple flavoring (depending on preferance)
1/2 tsp cinnamon

Mix all together and top zucchini bread once cooled.

Peach Cobbler

Mom made this a couple of Sunday's ago and I thought it was really good. It was different than our usual cobbler but I liked it even better. Mom said the only thing she would have done different was put in more peaches and added a little cinnamon. I thought I would share it because I doubt if mom will get around to posting it.

Peach Cobbler
serves 4-6

6 peaches, peeled and sliced
4 Tbsp superfine sugar
1/2 tbsp lemon juice
1 1/2 tsp. cornstarch
1/2 tsp almond or vanilla extract
vanilla or butter pecan ice cream to serve

Cobbler topping
1 1/4 cups all purpose flour
1/2 cup superfine sugar
1 1/2 tsp baking powder
1/2 tsp salt
6 Tbsp butter, diced
1 egg
5-6 tbsp milk

Preheat oven to 425. Put the peaches into an ovenproof dish that is also suitable for serving. Add the sugar, lemon juice, cornstarch, .and almond extract and toss together. Bake the peaches in the oven for 20 minutes.

Meanwhile, to make the cobbler topping, sift the flour, all but 2 tablespoons of the sugar, the baking powder, and salt into a bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Combine the egg and 5 tablespoons of the milk in a pitcher and mix into the dry ingredients with a fork until a soft, sticky dough forms. If the dough seems dry, stir in the extra tablespoon of milk.

Reduce the oven temperature to 400. Remove the peaches from the oven and drop spoonfuls of the topping over the surface, without smoothing. Sprinkle with the remaining sugar, return to the oven, and bake for an additional 15 minutes, or until the topping is golden brown and firm-the topping will spread as it cooks. Serve hot or at room temperature with ice cream on the side.

EFNEP Recipes

Well it has been a while since we have posted anything on this here blog, and I blame myself. I have been meaning to add some recipes for a while. I have finally gotten around to it, and added some recipes from my work that I have tried out and liked the best. They are pretty fast and easy, I have just added things and adjusted them to make them what I wanted. So feel free to do the same and add what you would like, but I hope you like them. I have a couple more recipes to add, so they will be coming soon!

Chile Rellenos Casserole

This might sound a little interesting, but it is actually pretty good and really easy. I doubled the original recipe because I think I remember it not really filling a 9x13 pan. So I hope I am right, but if it looks like it is going to be too full, you can put some in a 8x8 pan. Sorry, it has been a while since I made this! But I think it will be fine in one 9x13. Just wanted to put in a disclaimer.

1 lb ground beef or turkey
1/2 onion chopped
1 tsp salt
1/2 pepper
3-4 (4 oz.) cans chopped green chiles
2 cups grated cheddar or mexican blend cheese
3 cups milk
6 eggs beaten
1 tsp salt
4 Tbsp flour

Cook meat and onion in skillet until meat is brown, seasoning with 1 tsp salt and 1/2 tsp pepper. Drain any fat. Lightly grease a 9x13 pan, and layer with the meat, green chiles, and cheese. In separate bowl combine milk, eggs, flour, and remaining salt. Stir until well blended, then pour over the meat mixture. Bake at 350 degrees for 50 minutes, or until casserole is set and knife inserted in the center comes out clean.

Lemon Chicken Rice

4 thawed, uncooked chicken breasts (Can dice, cut in strips, or leave whole)
1 Tbsp olive oil
1 clove of garlic minced
2 c chicken broth
1/2 c water
1 Tbsp grated lemon peel
Juice of 1 lemon
1/2 tsp pepper
1/4 tsp paprika, or 1/8 tsp paprika and 1/4 tsp of your favorite poultry seasoning (I used Emril's and it was great)


In large skillet heat olive oil, add the garlic and stir, then add the chicken. Cook until brown on both sides and mostly done in the middle. Add rice to the skillet, then pour in broth, water, lemon juice, zest, pepper, paprika, and poultry seasoning if using. Cover and simmer for about 20-25 minutes until rice is cooked, chicken is all the way done, and most liquid is absorbed.

I served this with Parmesan Roasted Broccoli, which Kim introduced me to and some cooked carrots. I sauteed my carrots in a little butter and when they were almost done I added the juice of an orange and a little salt. It was a great, and very citrusy meal!

Crockpot Lasagna

Meat Sauce
Alfredo Sauce
1 pkg Oven-ready/no boil lasagna noodles
1 cup lowfat cottage cheese
Shredded mozzarella cheese for topping the lasagna

Meat Sauce:
1 16 oz. can diced tomatoes
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
1 Tbsp brown sugar
1 1/2 tsp salt
1 Tbsp dried minced onion
2 tsp basil
1 tsp parsley
1/4 tsp dried oregano
1 lb lean ground turkey or beef
3 Tbsp water

Cook meat in skillet until brown, adding onion during the last minute or two. In large bowl mix other ingredients and add meat to sauce when it has browned.

White Sauce:
This is Amy's amazing alfredo recipe from a while back. I am reposting it so everyone doesn't have to go back and find it. Even though this is really easy, you can also use a jar of store-bought alfredo if you are low on time or effort.
2 c. Milk
1/3 c. cream cheese
2 Tbsp flour
1 tsp salt
1 Tbsn butter
Fresh garlic to taste
1 c. grated parmesan

Mix first four ingredients in a blender until smooth. In medium saucepan saute garlic in melted butter. Pour milk mixture into sauce pan and heat until thick and just boiling, stirring constantly
Remove from heat and immediately stir in parmesan cheese. Let the sauce cool slightly, then add cottage cheese to the sauce.

To assemble the lasagna, spread thin layer of sauce on bottom of crockpot. Cover the bottom of the crockpot with one layer of lasagna noodles, breaking up some noodles if necessary. Top noodles with 1/3 of the alfredo-cottage cheese mixture. If you want this to be more cheesy, you can add a thin layer of mozzarella cheese here, but it doesn't really need it. Next layer 1/3 of the tomato-meat sauce. You want to make sure the noodles are completely covered at this point or else they will be very crunchy and not soft.

Repeat layers two more times ending with the tomato meat sauce. Top with mozzarella cheese. Cover and cook on low setting for about 4 hours or until cheese in middle of lasagna is melted and everything is heated through.

I think this recipe will also work fine if you cook it in the oven, and Im sure any other recipe of lasagna would also work in the crockpot if you use the no-boil noodles.

Chicken and Rice Soup

3 large chicken breasts, uncooked, cut into 1 inch pieces
3/4 c. diced onion
1 1/4 c. diced celery
1 1/4 c. diced carrots
11 c. water
9 chicken bouillion cubes
1/4 tsp terragon
1/2 tsp paprika
1/2 tsp basil
1/8 tsp ground sage
1/8 tsp ground thyme
1/2 tsp parsley
1-2 bay leaves
3/4 c uncooked rice
juice of 1/2 lemon

In large pot heat small amount of olive oil and saute chicken until brown. Add vegetables and spices, except for bay leaf, and saute for 1 minute then add water, bouillion cubes, and bay leaf. Bring to a boil stirring occassionally. Turn down heat and simmer uncovered. When vegetables are about half way done, add rice and continue to cook. You might have to use your judgement on when to add the rice depending if this is going to sit for a while before eating, or if your rice will take longer or shorter to cook. When ready to eat remove bay leaf and squeeze in lemon juice.

Shredded Beef Sandwiches

A couple of years ago Liz and Craig gave us some Whiskey Steak Seasoning from Cabela's. At first I didn't know what to use it on, but once I started to use it I loved it and now use it all the time. I use it on a lot of my beef dishes, especially my roasts, hamburgers, and steaks.

I like to make this dish in the crock pot. Sorry I really don't know the measurements I just dump in on this one.

A Rump Roast
Salt
Pepper
Whiskey Smoke seasoning
water

Provolone Cheese - sliced
Tomatoes - sliced
Rolls - I LOVE the Kaiser rolls from Sam's Club

When I did this today, I put my roast in frozen, but it works thawed too. Put your roast in the crock pot and season with seasonings. Since the roast I used today was frozen I cooked it on high for about 5 hours, shredded it and then cooked it on low for another 2-3 hours, until the meat is nice and tender.

To serve I put a slice of cheese on the roll, put meat on cheese (to help the cheese melt) and top it off with a nice juicy tomato. Serve and enjoy. Make sure you have lots of napkins, cause it is a little messy.

Raspberry Cream Cheese Salad

This is Liz's recipe I really like it. It is creamy, but not too sweet. It can easily be doubled.

1 small package raspberry jello
1 c water

Dissolve jello in water- cool.

1 package frozen raspberries - thawed (can use fresh too)
1 small container cool whip
1 8 oz block cream cheese - softened

With a mixer (I used a hand mixer) mix softened cream cheese and cool whip together. After jello has cooled, mix jello, half the bag of raspberries, and cool whip mixture together. (Be careful it splashes at first.) After everything is mixed together, fold in the rest of the raspberries. Refrigerate till set.

I think this salad would be really good with strawberry, blackberry, orange or many other flavors, I have only tried the raspberry though. We really like it.

Cream Cheese Chicken Enchiladas

I hope that you guys don't get sick of only me posting recipes. I guess it isn't my fault.

This is what I made for Cinco de Mayo. They turned out really good.

2 - Large chicken Breasts - poached and shredded (I used a rotisserie chicken)
1 - 8 oz block of cream cheese - softened
1 - 28 oz can green enchilada sauce - I like La Victoria
1 - can black beans drained and rinsed
2 c cooked rice - season rice with salt, zest of a lime, juice of a lime, and cilantro to taste.
6-8 flour tortillas
1-2 c shredded Monterrey Jack or Pepper Jack cheese

Mix chicken, cream cheese, and 1 1/2 c of enchilada sauce. Set aside. Spray a 9 x 13 pan with cooking spray, pour about a 1/2 c of enchilada sauce in bottom of pan.

Layer 1/4 c rice, black beans (however many you like) and 1/2 c of chicken mixture on each tortilla. Roll and put in pan seam side down. Top with rest of enchilada sauce and cheese.

Bake at 375 for about 25 min, covered. Uncover and cook for an additional 5 min to brown cheese.

I served these with salsa, guacamole, olives, and sour cream.

BLT Pasta

I had some things in my fridge that needed to be used, so once again I made up a little dish that turned out pretty good.

Grape tomatoes, roasted in olive oil, salt and pepper until they start to pop open
spinach, I cut it in smaller pieces
Bacon, I used the precooked kind then cut it up in small pieces
Pasta of choice
Olive oil
Salt, Pepper
Italian Cheese blend

Roast tomatoes, cook pasta, toss all ingredients together. I used a little of the pasta water and olive oil as the dressing and season with salt and pepper. Toss with the cheese. It is good both cold and hot.

I can't figure out how to post a picture... sorry.

Butternut Squash Soup

Okay, I finally did it. I came up with a butternut squash soup that I really like. As most of you know I have been put on a pretty strict diet, which is really hard for me. I have tried to be creative with some new things to eat, and this one turned out really good (I thought).

1 Butternut Squash (med size)
salt, pepper, olive oil

Roast squash in the oven for about an hour at 325 or until tender.

1 apple (I just used a Fuji)
1/4 white onion (it was a large onion)
1/2 tsp dried thyme
2 cans chicken broth
salt, pepper, olive oil

Saute apple and onion in olive oil, add salt, pepper and thyme, cook until tender. Scrape squash out of the skin and add to apple mixture. Add chicken broth and simmer. (I will be honest mine simmered for 2 1/2 hours while I went visiting teaching) If you don't want to simmer it that long then simmer it without the lid on it so some of the liquid can evaporate out. If you have time to simmer it a while, it was worth it!

Blend with your hand mixer or blender until smooth then... this is where I was a little different. I can't have dairy and I like my soup creamed, so I added a lite coconut milk. I added the whole can. It made the soup really silky, it was really good. To finish it off put a pinch of nutmeg in it. (Just a little) If you try it I hope you like it as much a I did.

White Chicken Chili

White Chicken Chili
3 Chicken breasts, cooked and diced
1 medium onion, diced
2 cloves garlic
2 cans (15 oz) white northern beans
1 can chicken broth
1 small can chopped green chilies
1 t. salt
1 t. cumin
1 t. pepper
1 cup sour cream
1/2 cup whipping cream

Put sour cream & whipping cream in pot and whisk smooth. Add chicken broth & spices and stir again. Add other ingredients. Cook until hot. Can be put in crockpot for 3 hours on low!
I think this is even better the 2nd day! Before you add your salt check to make sure that it really needs it, and I wouldn't put as much pepper as this calls for it makes it too spicy for little kids. Super yummy!

Sugar Free smoothie

I had this smoothie at a ward fitness party and I really liked it. Since Kari, dad and I are not eating sugar on weekdays, I thought this was a good recipe to have.

1/2 c orange juice
3 tb greek yogurt(plain also works, but go for less sugar)
1/4 c frozen sliced peaches
1/4 c strawberries(fresh or frozen)
half ripe banana
1 tsp vanilla
dash cinammon

Chocolate Lava Cakes

I don't have a picture of these, but I thought if anyone wanted to make these for Valentines Day, I would post the recipe now. These are so easy and delicious and are a perfect dessert for V-Day.

4 oz unsweetened chocolate (Ghiradelli Bars)
4 oz semisweet chocolate
10 Tb butter
1/2 c flour
1/2 c powdered sugar
3 large eggs
3 egg yolks
1 T vanilla

Preheat oven to 425 degrees. Grease muffin tins. Microwave butter and chocolate until melted. Add flour and sugar and stir in eggs and yolks until smooth. Add the vanilla and pour into muffin tins. Bake for 6 mins, middle should be gooey.

Cool and then loosen the edges with a knife and invert on a plate.

Raspberry Sauce:

10 oz pkg frozen raspberries
3 tb raspberry jam
1 tb fresh lemon juice

Thaw raspberries with some sugar on the stove. Strain the raspberries and add the jam and lemon juice. Serve the cakes with the sauce and Enjoy! Love you all!

Thai Chicken Salad

1 lb boneless skinless chicken breasts, thinly sliced
1 tb vegetable oil
2 medium carrots, sliced
1 medium red pepper, chopped
1 pkg fresh spinach, torn
1/2 c chopped green onions
1/2 cup minced cilantro

Dressing:
1/3 c creamy peanut butter
1/4 c water
3 tb rice wine vinegar
2 tb vegetable oil
1 tb soy sauce
2 tsp sugar
1 tsp minced garlic
1/4 tsp salt

In a large skillet, stir fry chicken in oil until juices run clear. Remove and keep warm. In the same pan, stir-fry carrots and red pepper for 5-6 minutes until crisp-tender. In a large serving bowl, combine spinach, onions, and cilantro. In a blender combine all ingredients and process til blended. Add chicken, carrots, red pepper and dressing to spinach mixture. Toss to coat and serve immediately.

I love this salad! It is light and delicious. I didn't add the onions because I didn't have any, but it was good without them. Make this, it's really good.

Waffles and Buttermilk syrup

I didn't get a picture of these cause I am out of batteries for my camera. Sorry!! Oh well, they are really good anyway, and really easy.

Waffles:

3/4 c all-purpose flour
1/4 c corn starch
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 c buttermilk
1/3 c veggie oil
1 egg
1 1/2 tsp sugar
1 tsp vanilla

Mix all your dry ingredients together in medium sized mixing bowl, then mix your wet ingredients together. Whisk the wet ingredients into the dry. Don't over mix the batter. Let batter sit for 30 min (at room temp.) Cook in waffle iron. I just have a cheap waffle iron and this batter works just fine. I have also used it in a belgian waffle iron and it works great in it too. This recipie doesn't make that many waffles, so you may want to double the recipie.

Buttermilk Syrup:

1 C sugar
1/2 c buttermilk
3/4 c butter (I used one stick today (1/4 c) and it worked just fine. The only difference is that it wasn't quite as thick)
1 TBSP corn syrup
1/2 t bakning soda
1 TBSP vanilla
(today for some extra flavor I added a tsp of coconut flavoring. It was yummy!)

Put everything in a large sauce pan. Bring to a boil. Be careful cause it boils up and will boil over easily. Boil stiring constantly for 3 min. (apx) It will be a pale brown color. If it goes too dark it will to turn into caramel.

Enjoy. Serve with fruit of choice. Bananas and toasted coconut are really good. So are strawberries and whipped cream.

Broccoli Cheese Soup

Hey Everyone! No one has updated for a while, we have all been very busy, I understand. But I made some Broccoli Cheese Soup tonight and I thought it was pretty good. I combined another recipe with moms, and I really like it. And instead of writing it down on paper so I could remember it, I decided just to write it down here. Its pretty easy.

1 lb bag of California Mix vegetables, plus 6 oz frozen broccoli, both chopped to smaller pieces
10 cups water
10 chicken boullion cubes
1/2 cup butter
1 1/4 cup flour
1/2 tsp ground mustard
10 oz. velveeta cheese (I use the 2% kind)
2-6 oz. cheddar cheese or to taste
onion salt to taste

Chop up the vegetables to your desired size steam them either in a pan with a little water or in a steamer basket over the 10 cups water. When the water is boiling, or when vegetables are tender if using steamer basket, add the bouillon cubes and stir to dissolve. In separate pan melt butter and add flour and ground mustard. This will be really dry. Add one cup of broth to the roux and mix, then do this two more times. Add thinned roux to the rest of the broth and whisk together until smooth. Add veggies then add cheeses. When the cheese is melted, taste it and see if you want to add a little onion salt. Mmm! Mine is all gone and I wish I had more. Au revoir!