Sweet and Sour Meatballs

Meatballs

1 lb lean ground beef
1 small onion, chopped
3/4 cup Italian or plain breadcrumbs or 2 slices white bread, soaked and squeezed
1 egg, lightly beaten
3/4 cup milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
salt and pepper to taste
Olive or Canola oil

Sauce:

1/2 teaspoon salt
1/4 teaspoon yellow mustard
3 tablespoons white vinegar
2 tablespoons sugar
1 1/2 cups tomato sauce
1/2 cup hot water

or:

Dave's Sweet and Zesty BBQ Sauce, same amount of  water. Mix well.

Mix all the ingredients. Make balls the size of a walnut.

Brown the meatballs in the oil just to brown outside not cook inside. Place them on a paper towel to remove the excess of fat. Place the meatballs on a big skillet uncovered.

Mix the sauce ingredients and pour over the meatballs or the BBQ sauce mixture.

Cook at low-medium temperature for about 10-12 minutes basting the meatballs with the sauce and turning them over once.

Serves 6-8

Pumpkin Pie Bars

Kraft Magazine
www.kraft.com

1 1/3 cups all-purpose flour
1/2 cup firmly packed brown sugar
3/4 cup granulated sugar, divided
3/4 cup cold butter or margarine
1 cup old-fashioned or quick-cooking oats, uncooked
1/2 cup chopped pecans
1 pkg. 8 oz cream cheese, softened
3 eggs
1 can 15 oz pumpkin
1 tablespoon pumpkin pie spice

Preheat oven to 350F.

Line 13x9-inch baking pan with aluminum foil (Mold foil over bottom of pan leaving 3 inches extending over the short sides. Pop pre-formed molded foil into pan and crunch extended sides of foil to form handles. Use handles to lift baked item out of pan. (I used 3 sheets of aluminum foil one over the other one to make it sturdy).

Mix flour, brown sugar and ¼ cup of the granulated sugar in medium bowl; cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in oats and pecans. Reserve 1 cup of the oat mixture; press remaining mixture onto bottom of pan. Bake 15 minutes.

Beat cream cheese, remaining ½ cup sugar, eggs, pumpkin, pumpkin pie spice in small bowl with electric mixer on medium speed until well blended. Pour over crust; sprinkle with reserved crumb mixture.

Bake 25 minutes. Cool completely. Cut into 24 bars.

Note:

Can't find pumpkin pie spice? Mix 1 teaspoon each ground cinnamon, nutmeg and allspice.
I add some 1/2 teaspoon ground ginger as well.

Ecuadorian Chicken Spaghetti

1 lb chicken thighs, cut-up into small pieces or chicken breasts, cut into serving-size pieces
1/2 cup chopped onion
1/2 small green pepper
1 big garlic clove
1/2 teaspoon ground cumin
1/2 celery stick or 2 tablespoons chopped celery leaves
1 1/2 cups chicken broth
1/2 teaspoon dried sweet basil
1/4 teaspoon dried oregano
1/2 tablespoon chopped fresh cilantro
1/2 cup tomato sauce
4 tablespoons ketchup
2 tablespoons tomato paste
1 1/2 extra cups water
Salt
Pepper to taste
1/4 pound spaghetti, cooked
Grated Parmesan Cheese (optional)

Blend garlic, onion, green pepper and celery with 1 1/2 cups water. Pour this mixture in a medium saucepan, add cumin and let it boil at medium heat until it dries completely and becomes like a thick paste.
Add the chicken cook slowly at very low heat stirring frequently for about 3 to 5 minutes. Stir in 1 1/2 cups chicken broth, tomato paste, tomato sauce and ketchup. Cover and let it simmer at low temperature for about 15 to 20 minutes stirring occasionally.

Finally, add oregano, sweet basil, cilantro, more salt if necessary, black pepper and simmer until the spaghetti sauce has a desired consistency. Pour the hot sauce over the cooked spaghetti and mix thoroughly.

Serve very hot.  Sprinkle with Parmesan cheese if desired.

Serves 4

Fudge Crinkles

1 box Betty Crocker Super Moist chocolate cake (Triple fudge chocolate) or Devil's Food Cake Mix 1/2 cup vegetable oil
2 eggs
1 teaspoon vanilla
1/3 cup powdered sugar.

Heat oven to 350F. In a large bowl, mix cake mix, oil, eggs and vanilla with spoon until dough forms.
Shape dough into 1-inch balls. Roll balls in powdered sugar. On ungreased cookie sheet, lace balls about 2 inches apart.

Bake 10 to 12 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes.

Store tightly covered.

High Altitude: No change

Coconut Macaroons

www.pillsbury.com

2 egg whites, lightly beaten
1/3 cup sugar
2 tablespoons all-purpose flour
Dash of salt
1/4 teaspoon almond or coconut extract

Mix the egg whites and sugar. Add the flour, dash of salt and blend well. Stir in 2 cups flaked coconut and extract and combine well.

Drop dough by tablespoonfuls 2 inches apart onto greased and floured cookie sheet or use parchment paper.

Bake at 325F for 13 to 17 minutes or until set and lightly browned. Immediately, remove from cookie sheet.
12 cookies.

Variations: Add semi-sweet mini chocolate chips if desired. You can also dip the regular coconut macaroons in melted chocolate and let it set.
High altitude: Above 3500 Feet: No change.

Secret Sunflower Banana Bread (Light)

The Joy of Snacks, Nancy Cooper, RD.



3 medium ripe bananas, peeled and mashed with a fork
1/4 cup butter, melted (I use Canola oil)
1/4 cup honey
1 tablespoon unsweetened orange juice concentrate
1 1/2 cups whole wheat flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon vanilla
1/2 cup sunflower seeds or chopped walnuts

Stir in butter, orange juice concentrate, honey and bananas.

In a separate bowl, stir together the dry ingredients. Add to banana mixture.

Add the vanilla and sunflower seeds. Mix well.

Pour into an oiled 9x5-inch loaf pan or 2 mini loaf pans. Bake at 350 F for 55-60 minutes or 35-40 for mini loaves. Or make 12-14 muffins at 350 F 20 minutes.

Remove from pan. Cool before slicing.

Yield: 1 loaf (16 slices)

Serving slice: 1 slice 139 calories.

Or make regular muffins filling the paper lined muffin cups 3/4 full. Bake at 350 F for 20 minutes.

Yellow Jello Salad

2 cups boiling water
1 big box orange jello
1 can (15 1/2 oz) crushed pineapple, undrained
2 cans (11 oz) mandarin oranges drained
1 small box instant lemon pudding and pie filling
1 1/2 cups cold milk

Dissolve the jello in the boiling water. Add the crushed pineapple, undrained and mandarin oranges, well drained.

Pour this mixture in a 13x9x2 glass pan. Let it set in the fridge.

Prepare the pudding with the cold milk and let it rest in the refrigerator until thick. Spread the pudding on top of the set jello.

Caramelized Onions

Southern Living, Ultimate Christmas Cookbook.
www.southernliving.com

You do not have to pile them up on top of your burger as I do but I just LOVE, LOVE, LOVE onions.

3 tablespoons olive oil
3 large sweet onions, thinly sliced
1 1/2 tablespoons balsamic vinegar
1/4 teaspoons freshly ground black pepper

Cook onions in hot oil on medium heat; cook stirring often for 30 minutes or until caramelized. Add vinegar and black pepper.

Remove from heat; cool slightly.

Makes 1 1/2 cups

Apple Fritters

Southern Living Cookbook, 1982 Annual Recipes
www.southernliving.com

1 egg, beaten
1/2 cup milk
2 teaspoons sugar
1 teaspoon ground cinnamon (I add a little more)
1 cup self-rising flour
1 (8-ounce) carton commercial sour cream
1/4 cup vegetable oil, divided
3 cooking  apples, peeled, cored and thinly sliced
Powdered sugar

Combine first 5 ingredients, and mix well. Stir in the sour cream.

Heat 2 tablespoons vegetable oil in a large skillet. Dip apple slices in batter. Cook several slices at a time 3 to 4 minutes on each side or until golden brown. Drain fritters on paper towels.

Add remaining vegetable oil to skillet as needed.

Dust fritters with powdered sugar, and serve hot.

Yield: 4-6 servings.
                                                                                                                     Audrey Bledsoe,
                                                                                                                     Smyrna, Georgia

Greens and Apple Salad

Romaine Lettuce, torn into pieces
Golden delicious apples, unpeeled, cored and cubed
dried cranberries
sunflower seeds

Magic Salad Dressing (posted on this blog) with poppy seeds.

Mix the salad ingredients and drizzle with salad dressing before serving.

Green Bean and Chicken Casserole

Pillsbury Annual Recipes 2009
www.pillsbury.com

1 can (10 3/4 oz) condensed cream of chicken soup
1/4 cup milk
1 cup herb-seasoned stuffing crumbs
1/4 cup butter, melted
4 boneless skinless chicken breasts (about 1 1/4 lb), cut into 1-inch-wide strips
2 cups frozen cut green beans, thawed

Heat oven to 350 F. Lightly spray 11x7-inch glass baking dish with cooking spray.

In small bowl mix cream soup and milk until well blended. In another bowl, mix stuffing crumbs and melted butter.

In baking dish, layer the chicken, green beans, cream soup mixture and stuffing mixture. Bake uncovered about 45 minutes or until the chicken is no longer pink in the center and the mixture is hot and bubbly.

Note: I baked it for 35 minutes only. If the stuffing is browning too quickly, cover loosely with aluminum foil.

*To give it a Thanksgiving touch, add some dried or fresh sage to the cream soup mixture.

High Altitude (3500-6500 FT): Heat oven to 375. Bake uncovered for 40-45 minutes.

Peanut Butter Granola

Good source of fiber and protein.



1 1/2 cups oats, uncooked
1/2 cup hulled pumpkin seeds
1/2 cup chopped pecans
1/3 cup honey
1/3 cup sesame seeds
1/4 cup wheat bran
1/4 cup peanut butter
1/8 cup vegetable oil
1/8 teaspoon vanilla
3/4 cup raisins

Combine oats, pumpkin seeds, pecans, wheat bran and sesame seeds in a bowl and mix well.

In a small saucepan combine, honey and oil over low heat stirring well until combined. Remove from heat and add vanilla and peanut butter mixing well.

Combine with the dry mixture and stir until evenly coated.

Pour mixture on a greased baking pan and spread evenly.

Bake at 250 for 30-35 minutes, stirring every 10 minutes.

Add raisins and let it cool. Store granola in an airtight container.

Makes about 4 cups

Tres Leches Cake (Dulce de las Tres Leches)

A very traditional Hispanic cake. Nobody knows who came up with the idea. Some people think that it was in mexico or Nicaragua. This cake is very popular in Ecuador as well.
Whoever did it, I am very jealous.
This is my sister Leticia's recipe with a tiny change.



Cake

1 cup all-purpose flour, sifted
1 pinch  salt
1/2 cup sugar
1 1/2 teaspoons baking powder
6 large eggs, egg whites and egg yolks, separated
1 teaspoon vanilla extract

Mixture of Milks

1 can 14 ounces sweetened condensed milk
1 carton (1/2 pint) heavy whipping cream
1 can 12 ounces evaporated milk

Frosting

1/2 pint whipping cream
2 tablespoons powdered sugar OR
1 container of Cool Whip

Cake

Preheat the oven to 350 F for 20 minutes. Grease a rectangular Pyrex 13 x 9 inches (33cm x 23cm) A little bit smaller baking pan works well, too.

Beat egg whites with a pinch of salt until slightly thick; add sugar and beat until very stiff and glossy.
Add the egg yolks one at a time beating well after each addition. Stir in the vanilla.

By hand, add the mixture of sifted flour and baking powder to the egg yolk mixture little by little folding it in. Do not overmix.

Immediately, pour the mixture in the baking pan and bake it in a preheated 350 F oven for about 10-15 minutes, depending on the oven or until the cake is done (insert a skewer in the center of the cake to see if it comes out clean)

While the cake is baking, mix the three types of milk in a bowl using a whisk. Once the cake is ready and very hot; take it out of the oven and start making a lot of holes with a fork, trying not to break the bottom of the cake. Then, using a ladle, add the milk mixture to the cake evenly and quickly so that the whole cake can absorb all the milk; try to separate the sides of the cake (from the baking pan) very carefully using a knife in such a way that some milk goes to the bottom also.

Let it stand for 15 minutes. Cover it with plastic film and put it in the fridge for many hours though it is better overnight.

A couple of hours before serving, frost the cake with some Cool Whip or home -made sweetened whipped cream (beat the whipping cream until thick adding the sugar). Decorate with fruit of your choice.

Store in the refrigerator.

Makes 12 servings

Randy's Chicken Enchiladas with Mexican Rice

3/4 lb chicken breasts, cut into small cubes
1/2 small chopped onion
1 crushed garlic clove
2 tablespoons oil
1/2 teaspoon parsley flakes or cilantro
3 tablespoons sour cream
1/2 cup Mexican cheese blend or Cheddar cheese

8-9 medium-size flour tortillas
2 cans (19 oz each) Old El Paso mild (medium or hot) red or green enchilada sauce or both
Extra cheese for topping
Ripe sliced olives (optional)

In  skillet with hot oil, cook chicken, garlic and onion until no longer pink and tender. Let it cool down.

Add:

1/2 teaspoon Parsley flakes or chopped cilantro
 3 tablespoons sour cream
1/2 cup Mexican cheese blend or Cheedar, (Do not add any salt).

In a skillet, warm up:

2 cans (19 0z) each Old El Paso Enchilada Sauce mild (Red or green or a combination or both).

Pour some of the sauce into the bottom on a 13x9-inch baking pan.


Quickly dip the flour tortillas (8 to 9 medium-size) in the warm sauce and put some chicken filling and roll them up. Place them seam-side down in the baking pan.

Pour the remaining enchilada sauce on top and sprinkle some Mexican cheese blend or Cheddar; add sliced ripe olives if desired.

Bake in a preheated 350F oven for 35 minutes.

Serve with Mexican Rice and toppings (Guacamole, Sour Cream, Pico de Gallo, Shredded Lettuce etc, etc, etc)


Makes 10-12 servings


Mexican Rice

Cook:

2 tablespoons oil
1/2 cup chopped onion
1 crushed garlic
2 cups rice

Add:

1 1/2 cups tomato juice
1 1/4 cups water
1 cup frozen corn, thawed
Chopped green chilies optional)
1 tablespoons Taco Seasasoning
Pinch of Red pepper flakes
Pinch of cumin
Salt to taste
Chopped cilantro

Cover the saucepan and cook on medium-high heat until it boils. Then, decrease to medium-low and simmer covered until rice is tender and fluffy. At the end, add some chopped cilantro or parsley flakes.

Note: You can make "tomato juice" by mixing tomato sauce and water or by blending some fresh tomatoes with water and straining the mixture.

Confetti Pilaf

1 1/2 cups uncooked long grain rice
2 cups water
1/4 cup butter

1 tablespoon instant chicken bouillon
1/2 teaspoon fresh minced garlic
1/2 cup finely chopped carrots
1/2 cup slivered almonds, toasted
1/4 cup chopped fresh parsley
2 tablespoons sliced green onions
Salt
Black pepper

Bring water, garlic, butter, bouillon, salt and black pepper to a full boil. Reduce heat to low; simmer covered until rice is tender (20-25 minutes)

Stir in remaining ingredients and fluff with a fork. Serve immediately.

Makes 4 servings

Zucchini Quiche

3 cups unpeeled thinly sliced zucchini (small zucchini works better)
1 cup Bisquick baking mix
1 3/4 cups mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1/2 cup chopped yellow onion
1/2 cup Canola oil
1/2 teaspoon oregano (if using Mexican oregano, decrease the amount to 1/4 teaspoon)
1/2 teaspoon salt
1/2 teaspoon seasoned salt
4 eggs, beaten
1 teaspoon dried parsley or 1 tablespoon fresh parsley, snipped
1 garlic clove, minced
black pepper to taste

Grease and flour a 13x9x2 baking pan. Mix the wet ingredients in a bowl. Mix the dry ingredients in another bowl. Combine them altogether.

Spread in pan. Bake at 350 F for 25-30 minutes.

Slice into squares. Can serve hot or cold.

Note: If making half the recipe, use a greased and floured 9-inch pie plate.

Blueberry Muffin Cups

Not the traditional blueberry muffin recipe. They are a combination of a muffin and a cupcake. Very moist, delicate and delicious.

1/2 cup butter
1 1/4 cups sugar
1 1/2 cups all-purpose flour
1/4 cup sour cream
2 eggs
1 cup fresh blueberries
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup orange juice
1 tablespoon grated orange zest

Extra sugar

Cream the butter with the sugar until smooth and fluffy. Add the eggs, one at a time beating after each addition. Stir in the sour cream and orange zest.

Mix the dry ingredients except the extra sugar in another bowl.

Add the dry ingredients to the butter mixture alternating with the orange juice. Beat on low speed just until combined. It can be mixed with a wooden spoon as well.

Stir in the blueberries and fold them in the batter carefully.

Line 18 muffin cups with paper cups and evenly distribute the batter among them.

Finally, sprinkle 1/4 teaspoon sugar on top of each muffin cup.

Bake in a preheated 350 F for 20 minutes or until skewer inserted in the middle of the muffin cup comes out clean. Rest for a couple of minutes and remove to a cooling rack.

Makes 18 muffin cups

Banana Nut Waffles

We love this Betty Crocker Bisquick recipe.

2 cups Bisquick Original baking mix
1 cup mashed very ripe bananas (2 medium)
1 cup milk
1/4 cup finely chopped walnuts or pecans
2 tablespoons vegetable oil
1 egg
Sliced bananas if desired
Chopped walnuts or pecans
Maple syrup

Heat waffle iron; grease if necessary. Stir all ingredients until blended.
Pour batter onto center of hot waffle iron.

Bake until steaming slows and waffle is golden brown. Carefully remove waffle.

Serve with bananas, walnuts and maple syrup.

Yield: 12 (4-inch squares).

Note: I add 2 tablespoons of sugar and 1 teaspoon vanilla or 1/4 teaspoon cinnamon to the batter for a "banana bread" flavor.

Succulent Braised Pork

After watching 10 dollar meals with Melissa d' Arabian where she prepared Succulent Braised Pork, I made her recipe but made a few changes. I love her show and her recipes.
This is one of the most requested dishes at our house.

2 lb pork shoulder, cut into thick slices or chunks
1 onion, chopped
2 celery stalks, chopped
2 tablespoons oil
1 carrot sliced
1 big clove garlic, crushed
2 tablespoons tomato paste
2 tablespoon flour
1 cup red wine
1 1/2 cups beef stock, 1 fresh bouquet garni,
2 bay leaves
2 cups water.

Pour oil in a Dutch oven and brown the meat. Set aside and cook vegetables but carrots in the same pot. Add the flour and cook for 1 minute. Add tomato paste, wine, beef broth and water and mix well.

Put meat back in the Dutch oven and add herbs. Cook covered in the oven at 325F for 1 1/2 hours. Add carrots and cook covered 1 1/2 hours more.

Makes 6-8 serving

Spinach Strawberry Salad

12 cups torn fresh spinach
3 cups sliced fresh strawberries
1 small red or yellow onion, sliced

Place spinach in a very large bowl. Add dressing; toss to coat. Transfer spinach mixture to serving plates. Top with strawberries and red onion.

Note: I prefer this salad with the Magic Salad Dressing (Recipe is on this blog) to which I add some toasted sesame seeds and poppy seeds. You can also use a good poppy seed dressing like Brianna's.

Serves 6-8

Berry Jello Salad

3 cups water
1 (3 oz) pkg rasberry or strawberry gelatin
1 (3 oz) pkg tapioca pudding
1 (4 oz) pkg instant vanilla pudding
1 bag frozen mixed berries, thawed and drained
8 ounces whipped topping

Bring the water to a boil in a large saucepan over medium-high heat. Whisk in the gelatin and pudding mixes.

Return to a boil, stirring occasionally. Boil for 1 minute. Remove from heat. Let cool completely.

Gently fold in the fruit and whipped topping. Remove to a serving bowl.

Chill, covered, for at least 2 hours before serving

Serves 12

Breakfast Casserole

I adapted this Bisquick recipe to our taste.

Oil a 13x9x2-nch baking pan. If using a pie plate (when making half the recipe), grease and flour the pie pan.

Ingredients:

1 1/2 cup ham, cubed
2 pkg (5.5 each) frozen Southern-Style hashbrowns
1/2 small green or red bell pepper, chopped finely
3 tablespoons chopped green onions
2 cups sharp Cheddar cheese, shredded
4 eggs, beaten
1 cup Bisquick baking mix
3 cups milk
1/4 teaspoon black pepper
1/4 teaspoons salt or to taste.

Mix ham, potatoes, bell pepper, onion and 1 cup cheese, set aside.

Mix milk and Bisquick mix until smooth; add eggs, black pepper and salt.

Combine both mixtures. Let it rest from 4 -24 hours. Before baking, sprinkle the remaining shredded cheese on top. Pour the mixture onto prepared baking pan or skillet.

Bake at 350F for 30-35 minutes or until skewer inserted in the middle of the casserole comes out clean.

Makes 12-15 servings

Apple Blueberry Oven Pancake

Pancake Mix:

3 eggs, beaten
3/4 cup flour
3/4 cup milk
2 tablespoons sugar
1 tablespoon baking powder
1 1/2 teaspoons grated orange or lemon zest

Blend well.

1 large Granny Smith apple, peeled and cut into 1/4 inch thick wedges
1/4 cup fresh blueberries
2 tablespoons brown sugar
2 tablespoons butter

Place 9-inch pie plate in a 375 F preheated oven and leave there for 10 minutes.

Remove pie plate and place the butter in pie plate to melt. Rub on sides.

Spread apples evenly on bottom of plate; sprinkle with the blueberries and pour the egg mixture evenly over top of fruit. Sprinkle evenly with the brown sugar.

Bake at 350 F for 20-25 minutes or until golden brown.

Serve with hot syrup.

Makes 6 servings

Apple cinnamon and Raisin Muffins

The Best of Food and Wine -I made a slight change to the original recipe-



2 cups all-purpose flour
2/3-1 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon freshly grated nutmeg
1 egg
1/3 cup safflower oil
2/3 cup unsweetened apple juice
1 tart cooking apple such as Grany Smith or greening, unpeeled and finely diced (about 1 cup)
1 teaspoon cinnamon
1/2 cup raisins
1/2 cup chopped nuts such as pecans or walnuts

Preheat the oven to 400 F. Generously butter 12 muffin cups that are 2 1/2 inches in diameter.

In a large bowl,  sift the dry ingredients (including the brown sugar)

In a medium bowl, combine the egg, oil and apple juice. Whisk until blended.

In a medidum bowl, toss together the apple and cinnamon until evenly coated. Stir in the raisins and nuts.

Pour the egg mixture over the sifted dry ingredients and fold lightly, 3 or 4 times with a rubber spatula, to partially combine. Add the apple mixture and distribute evenly using as few strokes as possible (the batter should not be perfectly smooth).

Quickly divide the batter among the prepared muffin cups. Bake in the middle of the oven for 23-25 minutes, or until the tops of the muffins are golden and spring back when lightly pressed.

Let the muffins cool in the pan for about 2 minutes. Unsing a blunt knife, ease the muffins onto a wire rack and let cool for 15 to 20 minutes.
                                                                                                                              -Diana Sturgis

Roasted Parmesan Broccoli

1 big head broccoli cut into flowerets and the hard stems peeled
Olive oil
1 big garlic clove, finely chopped
Salt
Pepper
Red chili flakes (optional)
Parmesan cheese to taste
Mix the broccoli flowerets with the olive oil, salt and pepper and spread in a baking sheet.

Bake in a preheated 425 F for 7-8 minutes. Add the garlic and red chili flakes. Bake for 3 more minutes.

Remove from the oven and add the grated Parmesan cheese to taste and stir to coat well.

Serve immediately.

Makes 4-6 servings

Lemon Chicken (Slow-Cooker)

Taste of Home Magazine
www.tasteofhome.com



4 chicken boneless skinless chicken breasts (original recipe asks for 6 pieces, 5 oz each).

Sauce:

3/4 cup chicken broth
1/4 cup lemon juice
3 tablespoons Dijon mustard
3 garlic cloves, minced
2 tablespoons melted butter
1/4 teaspoon dried rosemary

1/4 cup chicken broth
1 tablespoon cornstarch

Garnish:

1/2 cup toasted slivered almonds
1/4 cup chopped parsley

Place the chicken in bottom of slow-cooker.

Mix the 6 sauce ingredients and pour over the chicken. Cook on low for 4-5 hours.

Remove fat from sauce. Mix the remaining chicken broth with cornstarch and add to the sauce. Cook until it thickens (appr 15 minutes on HIGH).

Garnish and serve hot.

Makes 4-6 servings

Home-made Taco Seasoning

www.allrecipes.com



1 tablespoon chili powder
1 tablespoon minced dried chopped onions
1/4 teaspoon cornstarch
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoon cumin
3/4 teaspoon salt or substitute for beef bouillon granules
1/4 teaspoon black pepper (optional)

Mix all the ingredients and store in a jar.

Note: Sometimes, I add 1 teaspoon dried cilantro since I am a cilantro lover.

Cooking instructions:

Use 3/4-1 tablespoon of the mix per pound of ground beef.

Chicken in Salsa Verde

Adapted from a Mexican Recipe Cookbook

4-6 chicken breast fillets
Salt
Pepper
All-purpose flour, for dredging

1 1/2 tablespoons oil
1 1/2 tablespoons butter
1/3-1/2 cup Derbez Green Salsa (Mild)
1 big clove garlic, finely chopped
3 tablespoons chopped fresh cilantro
1/2 teaspoon ground cumin
1 1/2 - 2 cups chicken broth
1/4-1/2 fresh Poblano chili seeded and chopped.
Extra choped cilantro for garnish

Sprinkle the chicken with salt and pepper. Coat with flour and shake off the excess.

Melt the oil and butter in a skillet and brown the chicken breasts over medium-high heat, turning once until golden but not cooked through. Remove the chicken from the skillet and set aside.

Place the remaining ingredients except the extra cilantro in a pan and bring to a boil. Reduce the heat to a low simmer and add the chicken to the sauce, spooning the sauce over the chicken. Cook for 25 to 30 minutes or until the chicken is cooked through (It can take less time depending on the thickness of the chicken).

Serve the chicken with rice with black beans, sour cream, lettuce, green onions and cilantro.

Makes 4-6 servings

Refresco o Jugo de Tamarindo (Tamarind Drink)

A very popular drink in some Hispanic coutries, very refreshing if served with a lot of ice.



5-6 tamarind pods (like in the picture)
6 cups cold water
Sugar to taste
Vanilla to taste
Crushed or ice cubes.

Peel the tamarind pods and soak them in 4 cups of cold water. Let it rest in the fridge or counter for about 4 hours. Using a clean hand or a wooden spoon, mash the pods in the water to release the pulp, this will take 3 or 4 minutes.

Pass the mixture though a strainer and add 2 cups of water to the leftover tamarind in the strainer.

Add sugar and vanilla to taste and ice cubes.

Aztec Cornbread

A good friend shared this delicious recipe with me. Thanks Sue.


1 cup all-purpose flour
1 cup cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can 12.5 oz cream-style golden sweet corn
1 1/2 cups grated Cheddar cheese
2 eggs
3/4 cup buttermilk
1-2 tablespoons finely chopped fresh Jalapeno peppers, optional

Mix the dry ingredients in a bowl. Mix the wet ingredients in another bowl. Mix them altogether.

Add the cheese and jalapeno pepper and combine well.

Pour the mixture in a greased and flour 8x8-inch baking pan. Bake at 375 F for 40 minutes or until skewer inserted in the middle of the cornbread comes out clean.

Serves 9

Apple Wheat Germ Hot Cakes

Weight Watchers Annual Recipes for Success 2006

(3 points without the syrup)

2/3 cup whole wheat flour
1/3 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup low-fat buttermilk
2/3 cup water
1/2 cup unsweetened chunky applesauce
2 tablespoons light brown sugar
2 tablespoons butter, melted
2 tablespoons apple butter
1/4 teaspoon ground nutmeg
1 large egg
Cooking spray
1/4 cup toasted wheat germ (I used regular wheat germ)

Combine dry ingredients. Combine wet ingredients. Add the dry ingredients to the wet mixture mixing with a whisk; stir just until moist.

Heat a nonstick griddle or nonstick skillet lightly coated with cooking spray over medium heat.

Spoon about 1/4 cup batter for each pancake onto pan. Sprinkle each pancake with 1 teaspoon wheat germ. Turn hotcakes when tops are covered with bubbles and edges look cooked.

Yield: 6 servings (serving size: 2 pancakes)

Pina Colada Madeleine Cookies

Ingrid Hoffman, Chef and Food Network Host

Ingredients

For the cookies:

1 (18.25-ounce) box pineapple cake mix
1/2 cup (1 stick) unsalted butter, cut into chunks
2 large eggs, lightly beaten
1 cup milk
2 tablespoons dark rum or rum extract (or imitation rum mixed with water)
1 cup flaked coconut

Directions

Preheat the oven to 325 degrees F.

Put the cake mix in a mixing bowl and add the butter. Using a pastry blender or 2 forks, cut in the butter until the mixture resembles coarse crumbs. Add the eggs, milk and rum. Beat with a wooden spoon until you form a smooth batter. Fold in coconut until evenly distributed.

Spray 2 madeleine molds with nonstick cooking spray. Using a tablespoon, drop the batter into the molds filling halfway. If you don't have madeleine molds, you may drop the batter on an ungreased baking pan. Bake for 12 to 15 minutes, until the cookies are nicely browned. Let cool in the pan then turn out onto a platter. Repeat method with remaining batter.
Sprinkle with powdered sugar.

Note: This recipe yields tons of cookies.

Soft and Chewy Snickerdoodles

www.ourbestbites.com
Recipe from Cooks Illustrated Cookbook, instructions slightly adapted.
These are the best Snickerdoodle cookies I have ever had.

Ingredients

1 3/4 cups sugar (12.25 oz), divided
1 tablespoon ground cinnamon
2 1/2 cups (12.5 oz) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon table salt*
8 tablespoons (1 stick) unsalted butter* (not margarine) at room temp
8 tablespoons vegetable shortening
2 large eggs

*if using salted butter, just omit table salt

Instructions

Preheat oven to 375 degrees. line 2 baking sheets with parchment paper. Combine 1/4 cup sugar and cinnamon in shallow dish and set aside. Whisk flour, cream of tartar, baking soda, and salt together in medium bowl.
Beat butter, shortening, and remaining 1 1/2 cups sugar together on medium speed until light and fluffy, 3-6 minutes. Beat in eggs, one at a time, until incorporated, about 30 seconds, scraping down bowl as needed.

Reduce speed of mixer to low and slowly add flour mixture until combined, about 30 seconds. Give dough final stir to ensure that no flour pockets remain.

Working with 2 tablespoons of dough at a time, roll into balls. Working in batches, roll dough balls in cinnamon sugar mixture to coat and set on prepared baking sheet spaced 2 inches apart.

Bake 1 sheet at a time until edges of cookies are set and just barely beginning to brown, but centers are still soft and puffy, about 10-12 minutes. The cookies should look raw between the cracks and seem underdone. Let cookies cool on baking sheet for 10 minutes, then transfer to a wire rack and let cool to room temperature.

Makes about 2 dozen 3-4 inch cookies.

Asparagus Rice

This was originally a vegetarian recipe written by Linda McCartney that my husband found in her vegetarian cookbook at the Public Library. I changed the recipe a little bit.

1 lb to 1 ½ lb asparagus, though ends trimmed
1 cup long grain rice
2 cups vegetable or chicken stock
2 cloves of garlic, crushed, pinch red chili flakes
1 small onion, finely chopped
3 tablespoons of butter or 4 tablespoons of olive oil
SalT
Black pepper
1/2 teaspoon each onion and garlic powder, parsley flakes
Grated cheese (your choice of cheese)
Grated Parmesan to sprinkle on top of the rice when ready

Heat the grease and cook asparagus for a couple of minutes adding some salt and pepper.

Remove from the skillet and add some onions and cook for 2 minutes.

Add garlic and cook until tender. Stir in the rice and cook for a minute on low heat. Add parsley flakes and red chili flakes.

Pour in the stock, garlic and onion powder and mix well. Add more salt and pepper if necessary.

Put the asparagus on top of the rice and bring the mixture to a boil. Then, cover and simmer at low temperature for about 25-30 minutes or until rice is tender.

Finally, sprinkle with grated cheese and Parmesan cheese. Remove from the heat and cover with the same lid to melt the cheese.

Makes 4 servings

Butter Pie Crust

9-inch pie plate (1 single crust)

1 cup flour
1/2 cup cold butter, cut into small cubes
1 teaspoon sugar
1/8 teaspoon salt if butter is salted. (If butter is unsalted use 1/2 teaspoon salt)
1/4 cup very cold water or more if needed.

Mix dry ingredients and using a pastry cutter or your fingertips, cut in butter until it resembles pea-sized balls. Add water little by little mixing gently. Make a ball and on a floured surface and using a floured rolling pin, roll the dough into a circle. Roll the dough in the rolling pin and lay onto slightly floured pie plate. Trim the edges if needed using kitchen shears and make pretty designs if you like.

How to make it in the food processor:

Place the dry ingredients in the food processor and give it a few pulses. Add the butter cubes little by little and pulse it for a few seconds until it resembles coarse crumbs. Add the water little by little pulsing until the dough separates from the sides of the food processor. Chill for 1 hours covered in plastic fill. Roll the dough following the instructions above.

Hazelnut Oatmeal Cookies

Christmas Gifts from the Kitchen



Cream:

1 cup butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 1/2 tsp vanilla extract.

Add this mixture and mix well:

1 1/4 cups all-purpose flour
1/3 cup finely chopped hazelnuts, toasted (skin removed)
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Add:

2 3/4 cups quick-cooking rolled oats (not instant) and combine well.

 Let stand for 30 minutes.

Roll dough into balls, using 1 1/2 tsp for each. Arrange about 2 inches apart on greased cookie sheets. Bake in 350F over for about 8 minutes until golden (I baked them for 10 minutes).
let stand on cookie sheets for 1 1/2 minutes before removing to wire racks to cool completely.

Spread:

1 tsp hazelnut spread such as Nutella on bottom of half of cookies. Place remaining half of cookies on top of filling.

Makes 3 1/2 dozen (42 cookies)

Orange Toffee Almond Sandies

Paula Deen

Ingredients

1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners' sugar
1/4 teaspoon almond extract
1/2 teaspoon orange extract
2 eggs
4 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
3 tablespoons orange zest
2 cups sliced almonds
2 cups English toffee bits

Directions
Preheat the oven at 350 degrees F.

In a mixing bowl, add the butter, oil and the sugars. Using a hand-held mixer, beat until combined. Beat in the extracts. Add the eggs, 1 at a time, beating well after each addition. Combine flour, baking soda, cream of tartar and salt in a separate bowl. Gradually add to the creamed mixture. Stir in orange zest, almonds and toffee bits.

Drop by teaspoonfuls, 2-inches apart, onto ungreased baking sheets. Bake until golden brown, about 10 to 12 minutes. Remove from the oven to a wire rack to cool before serving.

Extra Special BBQ Chicken

2 lb boneless skinless chicken thighs

Sauce:

1/2 cup your choice barbeque sauce ( I like Famous Dave's Sweet and Zesty)
1/4 cup reduced-sodium soy sauce
1/4 cup red wine vinegar
1/4 cup liquid honey or maple syrup
2 teaspoons chili powder
1 tablespoon Dijon mustard
1 teaspoon grated gingerroot
2 teaspoons minced garlic
1/2 teaspoon ground cumin

Preheat oven to 400 F. Spray a 13x9x2-inch baking pan with cooking spray. Arrange chicken thighs in pan in a single layer.

Whisk together all sauce ingredients in a medium bowl. Pour evenly over chicken. Turn pieces to coat both sides with sauce. Bake, uncovered, for about 40 minutes or until the chicken is no longer pink in the center.


Yield: 6-8 servings

Gingerbread Pancakes

Betty Crocker's Bisquick Cookbook

2 1/2 cups original Bisquick Mix
3/4 cup apple butter
1 cup milk
2 tablespoons vegetable oil
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
2 eggs

Heat griddle or skillet; grease if necessary.

Stir all ingredients until blended. Pour batter by a little less than 1/4 cupfuls onto hot griddle.

Cook until edges are dry. Turn; cook until golden brown.

Paprika Beef Goulash

1 1/2 lb stewing beef cut in small cubes
3 tablespoons olive oil
2 medium-sized yellow onions, thinly sliced
1 big clove garlic, crushed
2 tablespoons paprika
4 teaspoons tomato paste
2 tablespoons all-purpose flour
4 cup beef broth
1 bell pepper cut into thin strips (red or green)
Black pepper to taste
Salt to taste
1 bouquet Garni (combination of dried or fresh herbs, tied up with kitchen twine)
6 tablespoons fat-free sour cream

1 lb (16 oz) fettuccine, cooked and drained
Butter
Dried or fresh chopped parsley
Salt and pepper to taste

Brown the meat in 1 1/2 tablespoon olive oil; remove from the skillet to a casserole dish or Dutch oven. Cook the onions with the remaining oil in the same skillet until tender.

Place the onions in the casserole dish. Add the beef broth, flour, garlic, paprika and tomato paste in the skiller until it boils. Pour this mix on top of the meat and onions and mix well. Add the bouquet garni. Cover the casserole and bake at 325 F for 1 hour 30 minutes stirring two or three times throughout the baking time. Add the bell peppers and mix. Bake for 15 more minutes.

Remove from the oven; add the sour cream and mix well. Add some more salt and pepper if necessary.

Serve over hot fettuccine that has been mixed with butter and parsley and seasoned with salt and pepper or serve over rice or mashed potatoes.

Dulce de Leche Cookies

Pillsbury
www.pillsbury.com

1 cup butter, softened
2/3 cup sugar
1 teaspoon vanilla
2 egg yolks
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3 tablespoons orange juice and 1 teaspoon grated orange peel OR a combination of: 2 1/2 tablespoons water plus ½ teaspoon imitation rum extract.
extra sugar for dipping
1 can 12 oz Dulce de Leche Nestle
1 cup flaked coconut, chopped a little bit to make the flakes smaller.

Beat the butter and 2/3 cup of sugar with an electric mixer until smooth and creamy. Add egg yolks, vanilla, imitation rum mixture or the orange juice with the orange zest and beat until blended. In a bowl mix the flour, baking powder and salt. Stir the dry ingredients into the butter mixture until well-blended.
Heat the oven to 350F.
Shape the dough into balls made with 1 tablespoon of dough each. Place them in an ungreased cookie sheet; place them 2 inches apart. Dip bottom of small glass into the extra sugar; press on cookies to make a flat cookie. Bake 10-11 minutes or just until the edges begin to brown; remove to cooling rack. Cool completely.

Spread Dulce de Leche in a cookie and place the other cookie on top. Gently squeeze until filling oozes out a little around the side. Roll edges of cookies in coconut.

Makes 24 sanwich cookies.

Encocado de Camaron (Shrimp Encocado or in Coconut Sauce)

One of my very favorite Ecuadorian dishes.

1/2 green pepper, finely chopped
1/2 yellow or white onion, finely chopped
2 big cloves garlic, finely minced
1/4 teaspoon ground cumin
2-3 tablespoons achiote oil
(You get this by heating up some canola oil in the pan at low temperature adding 1/2 teaspoon achiote seeds (annato seeds) that you can buy in the Hispanic aisle or Mexican stores. It is not hard to get). Once the oil is red, discard the seeds.

Cook the vegetables in the oil at medium temperature until translucent, stirring constantly. Be careful or the garlic will burn.

1 lb shrimp (I always use raw shrimp -frozen or fresh)

Peel the shrimp and make a stock with the shells, about 1/2 cup stock after boiling and discarding the shells.

Add the shrimp stock to the cooked vegetables, 1 can (14 oz) coconut milk (I buy the one from Thailand, I prefer Lite).

Cook the mixture on low for a few minutes (about 4-5) and then add the raw shrimp and 1/2-3/4 teaspoon chicken bouillon, black pepper and a pinch of oregano. Cook the shrimp at medium temperature uncovered for about 5-6 minutes turning them over once or twice.

Some people like to add a couple of tablespoons of water with a little bit of cornstarch (about 1/2-3/4 teaspoon) to thicken the sauce just a little bit. If you do that, cook it for a couple of extra minutes.

Add chopped fresh cilantro and more salt if needed.

Serve with hot rice.

Ceviche de Camaron or Ecuadorian Shrimp Ceviche

1 lb shrimp (fresh or frozen, shelled and deveined)
2/3 cup water
1 tablespoon lemon juice

Cook the shrimp for a few minutes until turns pink. Remove from the heat and add the lemon juice. Mix.
Bowl:

1 small red or yellow onion, thinly sliced.
Pour hot water over onion and let it sit for 10 minutes.  Strain the onion. Place onion in a small bowl.
Add:

The juice of 2 big lemons (or to your taste)
Juice of 1 orange
Salt
Black pepper
1 tablespoon oil
Chopped cilantro to taste.

Refrigerate.

Once the shrimp cooled down, add:

 The onion mixture
1 small tomato finely chopped
1/4 green bell pepper, finely chopped
1/2 cup peeled cucumber, chopped (optional)

Mix well and refrigerate until serving.

Put on top:

Some ketchup
Some mustard

Note: We usually prepare our own fresh chili sauce called Aji Criollo but Tabasco is a great option is you like it hot!

Serve with popcorn, steamy white rice or patacones (twice-fried plantains).

Peppermint Pattie Poke Cake

Betty Crocker
If you like the chocolate/mint combination, you will love this recipe.

Cake

1 box Betty Crocker® SuperMoist® chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

Filling

1 box (4-serving size) white chocolate instant pudding and pie filling mix

2 cups milk

1/2 teaspoon peppermint extract

Frosting

1/4 teaspoon peppermint extract

1 container (12 oz) Betty Crocker® Whipped milk chocolate frosting

3/4 cup coarsely chopped chocolate-covered peppermint patties (8 candies)

Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan).

Spray bottom only of 13x9-inch pan with baking spray with flour. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.

In medium bowl, beat filling ingredients with wire whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.

Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.

High Altitude: Follow the instructions for high altitude that come in the box (for a 13x9-inch baking pan)

Libby's Famous Pumpkin Pie

In our opinion, there is no better pumpkin pie recipe than Libby's.

3/4 cup granulated sugar (I use 1 cup)
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
2 large eggs
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
Whipped cream (optional)

Mix sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shell.

Bake in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Whole Wheat Quick Bread (Light)

Essential Mormon Celebrations Cookbook by Julie Badger Jensen



1 egg, beaten
2 cups buttermilk or 2 tablespoons lemon juice plus enough milk (at room temperature) to make 2 cups
2 tablespoons butter, melted
3 tablespoons molasses or honey (I always used honey or 1 1/2 TB each)
2 cups whole wheat flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon baking powder.

Combine egg, buttermilk, honey and melted butter. In another bowl combine whole wheat flour, baking soda, baking powder and salt and mix well. Then, add this mixture to the buttermilk mixture and stir well to avoid lumps.

Grease and flour a 9x5-inch loaf pan. Pour the mixture into the pan.

Bake in a preheated oven at 400F. Bake for 25 minutes and then cover the loaf pan loosely with some aluminium foil to prevent the bread from burning. Bake 20 to 25 minutes longer. Insert a skewer in the center of the bread; it is ready when it comes out clean.

Cool slightly and turn out of the pan onto a wire rack. Slice while warm and serve with Honey Butter.

Makes 1 loaf

Honey Butter

1 stick of butter at room temperature
1/4 cup honey
1/2 teaspoon vanilla

Using and electric mixer beat the ingredients at high speed until completely mixed.

Pumpkin Chip Muffins

Taste of Home, Prize Winning Recipes

4 eggs
2 cups sugar
1 can (15 oz) solid-pack pumpkin
3 cups all-purpose flour
1 1/2 cups canola oil
2 tsp baking soda
2 tsp baking powder
1 tsp ground cinnamon
1 tsp salt
2 cups (12 oz) semi-sweet chocolate chips

In a large mixing bowl, beat eggs, sugar, pumpkin and oil until smooth. Combine dry ingredients. Add to pumpkin mixture and mix well. Fold in chocolate chips.

Fill greased and floured or paper-lined muffin cups three-fourths full. Bake at 400 F for 16-20 minutes ( I baked them for 19 minutes) or until a toothpick comes out clean. Cool in pan 10 minutes before removing to a wire rack.

Yield: 24 muffins

Spaghetti Salad

Thin spaghetti, cut in half, cook with plenty of salt until tender, drain and rinse with cold water.

Chopped tomatoes without seeds or cherry tomatoes
Chopped green or red bell pepper
Chopped yellow onions or green onions
Chopped cucumbers
Salad dressing to taste (I use half Tuscan House Italian dressing and Zesty Italian Dressing)
Paprika
Toasted sesame seeds
Grated Parmesan cheese
Chopped fresh basil

Add enough paprika to change the color of the pasta. Stir in some salad dressing and the vegetables. Mix well. Refrigerate until cold. Before serving, add some Parmesan cheese, basil and more dressing. Toss to combine.

Hawaiian Macaroni Salad

Recipe from American Test Kitchen www.americastestkitchen.com

I love this cooking show. Great recipes

2 cups whole milk
2 cups cups mayonaise
1 tablespoon brown sugar
salt and pepper
1 pound elbow macaroni
1/2 cup cider vinegar (I only add 1/4 cup)
4 scallions, sliced thin
1 large carrot, peeled and grated
1 celery rib, chopped fine

Make Dressing:

Whisk 1-1/2 cups milk, 1 cup mayonnaise, brown sugar, 1/2 teaspoon salt and 2 teaspoons black pepper in a bowl.

Cook Pasta:

Bring 4 quarts water to a boil in large pot. Add 1 tablespoon of salt and pasta and cook until very soft, about 15 minutes. Drain pasta and return to pot. Add vinegar and toss until absorbed. Transfer to a bowl. Cool pasta 10 minutes,then stir in dressing until pasta is well coated. Cool completely.

Make Salad:

Add scallions, carrot, celery, remaining 1/2 cup milk and remaining 1 cup of mayonaise to pasta mixture and stir to combine. Season with salt and pepper. Cover and refrigerate at least 1 hour or up to 2 days.

Gingerbread Waffles

The Pampered Chef: The kitchen is the heart of the home cookbook

Mix:

2 cups flour
1 teaspoon ginger
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

Mix:

2 eggs, beaten
1/4 cup sugar
1/2 cup molasses
1/3 cup vegetable oil (I used Canola oil)
1 cup buttermilk or 1 cup fat-free milk less 1 tablespoon and add 1 tablespoon vinegar. Let it rest for 5 minutes.

Mix everything together and cook the waffles in a waffle maker.

Yield: 10 Waffles