The Best Sugar Cookies

4 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
2 c. sugar
3 eggs
1 tsp. vanilla
1/2 c. sour cream
Bake @ 425 for 5 to 7 min.
Note: Do Not Brown

Sugar Cookies

I was wondering if anyone had an absolutely amazing sugar cookie recipe that they would like to share? I am looking for moist sugar cookies... not the ones that crumble when you pick them up. HELP please!

6 week muffins

Ingredients:
5 c. flour
5 tsp. baking soda
4 beaten eggs
1 15oz box bran flakes (or raisin bran)
1 c. applesauce
2 c. sugar
2 tsp salt
1 qt buttermilk
1/2 tsp nutmeg
2 tsp cinn.
1/4 c. frozen OJ concentrate

Mix in LARGE bowl. Bake what you want in greased muffin tin at 400 degrees for 18-20 min. Freeze the rest of the batter, when re-using, do not stir, place right into tin.

Pumpkin Seeds

Take as many seeds as you want(Whatever comes out of your pumpkin)
rinse and let dry
spread sparingly with Olive Oil
Shake about 1/4 cup or more Worchestershire sauce all over the top
Shake lot's of Salt all over the top.
Cook @ 325 and stir every 10 minutes until cooked and dried.
You can taste test and add accordingly but this is about how I like them! Yummy!

Pumpkin Chocolate Chip Cookies

1 15 oz can of Libby's pumpkin
2 cups of sugar
1 cup oil
2 eggs
4 tsp baking powder
2 tsp cinnamon
2 tsp cloves
2 tsp nutmeg
2 tsp Salt
2 tsp Baking soda
2 tsp milk
2 cups or 1 package of choc. chips
2 1/4 tsp of vanilla

Southwest Chicken

3 – 4 skinless, boneless chicken breasts cut into cubes
1 tsp garlic
2 cans spicy chili beans
2 cans black beans (drained)
1 can of corn
3/4 c. salsa
1 c. chicken broth

Mix all ingredients in a 2 qt dish. Cook at 350 degrees for 45-60 min. Serve in tortillas or over rice. (I usually make ½ this recipe and it still makes a lot!)

Bonco Berry Sauce

This sauce is great with Jalapeno Poppers!

Ingredients

• 3/4 cup water
• 1/3 cup sugar
• 1/4 cup corn syrup
• 3 teaspoons fruit pectin
• 2 teaspoons cornstarch
• 1 teaspoon vinegar
• 50 drops red food coloring or 1/4 teaspoon red food coloring
• 1/8 teaspoon onion powder
• 1 dash cayenne pepper
• 1 dash garlic powder
• 1 dash paprika
• 1/4 cup red bell peppers, finely minced
• 1/2 teaspoon canned jalapeno peppers, finely minced

Directions

1. Combine all the ingredients except the bell and minced jalapeno peppers in a small saucepan; Whisk well.
2. Set saucepan over medium / high heat, uncovered: Add peppers and bring mixture to a full boil, stirring often.
3. Reduce heat and simmer sauce for 5 to 7 minutes, or until thick.
4. Remove from heat and let sauce sit for about 10 minutes; Stir and cover.
5. Use sauce when it reaches room temperature or cover and chill until needed.

Creamy Zucchini Soup

2 tbsp butter
1 med onion, chopped
2 med potatoes, peeled
1 lb zucchini, peeled and sliced (2cups)
1/4 c. parsley
3 c. chicken broth
1 c. plain yogurt
2 tbsp lemon juice
1/2 c. chopped chives
1/2 tsp pepper

In 3 cups chicken broth and butter, boil onion and zucchini and potatoes until tender. Puree these when done, and then add remaining ingredients. Garnish with chives. (I usually stir in some sour cream or extra yogurt)

Homemade Rolls

2 Tbs. Saf instant yeast
1 C. Warm water
1 C. Warm buttermilk
1/2 C. melted butter
5 1/2 to 6 C. flour (Bakers flour or bread flour)
1/2 C. sugar
1 tsp. salt
1/4 tsp. baking soda
2 eggs

Dissolve yeast in water and buttermilk. Add melted butter, sugar, salt, and eggs. Mix in flour two cups at a time. Knead on slightly floured board. Put in greased bowl in a warm place and let raise 30 minutes to 1 hour. Knead again and pinch off bread and roll in balls. Place in greased cake pan (DON'T crowd rolls). Let raise again. Bake at 350 in oven until golden brown. Remove from oven and brush tops with butter. Enjoy!!!

Cinnamon Spice Buns

For the buns:
1 cup milk
1/2 stick butter
1/2 teaspoon ground cinnamon
1/8 teaspoon each ground nutmeg and ground cloves
grated zest of 1 lemon
1/4 cup warm water
2 tablespoons (packages) dry active yeast
1 whole egg plus 2 egg yolks
5 2/3 cups all-purpose unbleached flour, plus more as needed
1 teaspoon salt
5 tablespoons granulated sugar
1 1/2 cup raisins ( optional )
1 egg yolk mixed with 1 tablespoon milk, for glazing

For the icing:
1 cup confectioners sugar
1 to 2 teaspoons milk, heated
Directions:
Combine milk, butter, cinnamon, nutmeg, cloves, and lemon zest in a small saucepan over medium heat. Bring to a simmer and transfer the mixture to a large bowl. When cool, whisk the egg and egg yolks into the mixture. In a small bowl, combine the warm water with a pinch of sugar. Sprinkle the yeast over the water and set aside 15 minutes until it begins to froth.
In a separate large bowl, whisk together the flour, sugar, and the salt. Add the milk-egg mixture and the proofed yeast and mix until a cohesive dough forms. Next mix in the raisins. Dump the mixture onto a clean, lightly floured surface and knead 10 until smooth and elastic. Dust with flour as needed to keep the dough from sticking.
Transfer dough to a lightly greased bowl, cover with plastic wrap and let rise in a warm place until doubled in bulk, 1 ½ to 2 hours. Cut the dough into quarters and then divide each quarter into 4 equal pieces. Roll each piece into a ball and place in a greased 9-by-13-inch pan. Cover loosely with a clean towel and let rise until doubled, about 30 minutes.
Preheat the oven to 375 degrees F. Brush the buns with the egg glaze. Bake 20 to 25 minutes, until golden brown. Cool on a wire rack.
Combine confectioners' sugar and 1 teaspoon warm milk in a bowl and stir until smooth. Add another few drops of milk as needed if necessary. Spoon frosting into a piping bag and pipe the icing diagonally across each cooled bun. Delicious!

Oreo Cookies

Cookie Ingredients:

1. Package of Devils Food Cake mix
1. Egg
1/4. Cup of water
3. Tsp of vegetable oil

Combine all ingredients together in mixer. Roll into 1 inch balls. Bake at 350 for 8 minutes. Let cool.

Center Filling:

Cream Cheese store bought frosting. I like to use the whipped ones.

Sunrise Smoothie

1 Cup of Pineapple Juice
1 Cup Vanilla Low Fat Yogurt or Frozen Yogurt
1 Cup Frozen Strawberries, Partially Thawed
2 Ripe, Medium Bananas, Peeled

Combine Pinapple Juice, Yogurt, Strawberries and Bananas in your blender. Cover: Blend until smooth. Enjoy this yummy treat for summer.

Serving size: 4

Yummy In your tummy Banana Bread!

1/2 cup of Vegetable oil
3/4 cup of sugar
2 beaten eggs

3 Ripe Bananas, Mashed

3 Tbsp. Of Milk
1 Tsp. Vanilla
1/2 tsp Baking Powder
1/2 tsp Salt
2 cups of flour
1 tsp. baking soda

1. Preheat oven to 350 degrees
2. Beat Vegetable oil and sugar together in mixer bowl.
   
3. mix the beaten eggs and mashed bananas in a separate small bowl.
4. Add Milk and vanilla to the first mixture.
5. then after well mixed add dry ingredients. Flour, baking soda, baking powder and salt.Mix well.
   
6. add the bananas and beaten eggs to the the First mixture, but don't over mix.(Over mixing makes bread too airy and dry. You want it moist and yummy)
7. Bake in 9 by 5 by 3 loaf pan. and line the bottom with wax paper.( For some reason the wax paper keeps in more moisture. and it is easer to clean up!)
8. Cook for Approximately 1 hour. Check with a tooth pic because elevation may play a factor.
9. Let cool. Sometimes if you want it a little sweeter you can warm up butter and spread it all over the banana bread and roll it in Powdered sugar. It is really yummy I just didn't do it this time.
   
10. Eat and Enjoy!
    

Creme Brulee French Toast with Syrup

Creme Brulee French Toast
Ingredients:
1/2 cup butter
1 cup packed brown sugar
2 tablespoons corn syrup
1 loaf Texas toast bread (extra-thick slices)
5 eggs
1 1/2 cups half-and half-cream
1/2 teaspoon salt
1 teaspoon vanilla

Instructions:
In a small saucepan melt butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together Eggs, cream, salt, and vanilla . Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350F. for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). Serve with Syrup.
Makes 12 servings.

Buttermilk Syrup
Ingredients:
1 cup sugar
1/2 cube real butter
1/2 tsp. soda
1/2 cup buttermilk
1 tsp karo syrup
1 tsp vanilla
Method:
Mix all ingredients except vanilla and heat in saucepan to boiling. Boil 5 minutes stirring constantly. Remove from heat and add vanilla.

This is rich and yummy.

Mini Portabello Burgers

Ok so Dave and I found a recipe and changed to make it our own.

12 medium portobello mushrooms

2 yellow squash

2 zucchini

1 medium onion

Sea salt

oregano

Season All

9 ounces Swiss Cheese

12 mini brioche buns or dinner rolls

sesame oil

1/2 teaspoon of sesame seeds

Take stems off of the portobellos. Slice the squash & zucchini into 1/4 in thick rounds or in strips if you prefer Drizzle canola oil on them. Season to your taste with Season all on zucchini and Sea Salt and oregano on yellow squash. We just put the oil on the mushrooms. Grill vegetables till cooked and grill marks are on them. Brush Sesame oil (Dave put a little butter too) on tops of buns and sprinkle sesame seeds ontop. Put in oven until outside is just crispy at 375 for 4 min. Assemble burger and melt cheese under broiler. So good. The vegetables are so flavorful that you dont need any dressing at all!

Salsa

This is my mother in laws recipe. I hate store bought salsa now. I love this recipe.

15 large tomatoes (15 or 16 cups)
3 medium onions
3 green peppers
3 hot jalapenos & 2 mild jalapenos
2 cloves garlic
1 1/2 tablespoons salt
1/2 cup sugar
1/2 cup cider vinegar

Chope it all up and put in big pot. Bring to boil for 15 min. Mix seperate 1/2 cup corn starch and salsa juice so that you dont get corn starch clumps in your salsa. Add to salsa and cook for 10 min. Bottle them and process for 30 min.

I really liked it chunky but it goes way to fast. If you want it to last longer then cut up fine or use in your food processor.

Note: For those that have never canned. Make sure your bottles are hot and the lids and that nothing is on the mouth of the jar when you put the lid on (wipe with damp cloth) & that your jars and lids are steralized.

Carrie's chocolate chip cookies

2 1/2 cups of all purpose flour
1/2 teaspoon of baking soda
1/4 teaspoon salt
1 cup of (Packed) Brown sugar
1/2 cup of granualted sugar
2 sticks (1cup) of salted Butter (not cold but softened.)(I just stick it out an hour before I make the cookies, the microwave melts the inside too fast)

2 large eggs
2 teaspoons of Vanilla Exract
12 ounces of semisweet chocolate chips(about 2 cups)

Preheat the oven to 350
In a large bowl or kitchen aid
blend the sugars on medium speed till they are totally mixed.
Then add the softened 2 sticks of butter and mix to form a grainy paste
scrape the sides of the bowl and add the eggs and then the vanilla extract. DO
not over mix the eggs. Just until they are blended in

Add the flour cup by cup and baking soda and salt.
Do Not Overmix.

I like to make larger cookies so I double the tablespoon to more like 2 tablespoons per cookie. I cook six at a time but you can cook more if you want. Cook them for only 10 minutes. They might look underdone but they aren't. When they cool you have a deliciously chewy yummy chocolate chip cookie. Enjoy. If you don't like them chewy and soft you can cook them for longer if you want. (Some people like them harder to go with milk)

Mom's Famous Cinnamon Rolls

1)add 1 Cup of warm water
Tsp of sugar
2 packages of yeast
Put in glass Jar

2)1 cup of really hot water in bread maker bowl
Palm of salt(Tbsp)
1/2 cup of sugar
Cube of butter

Turn on mixer to mix. and cover.

When yeast has risen
add 1-cup of flour (to the mixture in the mixer bowl.)
add jar of yeast mix to bowl and another cup of flour keep mixing
keep adding a cup of flour till the sides of the bowl cleans(6-7 cups total)
make a good dough ball ( Knead in bowl or by hand for 10 minutes)

I like to use the press and seal to cover the bowl because it allows
the dough to really get warm and rise better.But you can just cover
it if you want to with towel or something. Raise until double in size.

Roll out dough ( Mom says to let dough still be 1/2 inch in size)
don't thin it out too much!
Smear with butter
cinnamon first
crumble brown sugar everywhere

Roll up &Grease your pan. Flour it too!

Cut the Cinnamon rolls to desired thickness.
Use string or non flavored dental floss.

line them next together In pan. Raise for 40 min to 1 hour.

Can put oven on 200 and turn off and Put cloth under the pan and cover the Cinnamon rolls with seal. And raise them.

Cook Cinnamon rolls 30 minutes @350

Frosting: Cube butter. Small amount of vanilla and small amount of evaporated milk.
Add powdered sugar till desired thickness. (Taste testing is the best then you can
achieve how you want it to taste because some people like more vanilla... some like
it thicker and some like it more like a glaze!) I hope you enjoy cause I sure am!

Chex Candy Mix

Mix:
5 cups Chex
6 cups golden grams
7 oz. shredded coconut
1 cup cashew slivers
Boil for 2 minutes:
3/4 cup margarine
1 cup sugar
1 cup Karo syrup
Pour over dry mix and stir until coated.
This is so yummy!
I just got this recipe from our friends Lance and Niki and can't wait to make it.

Navy Bean Soup

1 lb navy beans
1-2 lbs ham and bone
1 tsp celery salt
1 c. onion-diced
4 quarts water

Soak beans overnight. Bring water to a boil and add all ingredients. Cook over low heat for 1-2 hours. Remove ham bone

Broccoli Chicken

4 chicken breasts, baked or boiled, then chopped
3 c. broccoli-raw
1 c. shredded cheese
1/2 c. bread or cracker crumbs
1/2 c. mayo
1 can cream of chicken soup
1 tbsp lemon juice
paprika; salt and pepper to taste

In a 2 qt casserole dish, layer broccoli, chicken and cheese. Repeat 1 or 2 times. Season with paprika, salt and pepper. Combine the mayo, soup and lemon juice in a separate bowl. Pour the mixture over the top layers. Sprinkle with crumbs, bake at 350 degrees for 30 min.

Muddy Buddies

1/2 c. peanut butter
1/2 c. butter
1 tsp. vanilla
bag of chocolate chips
melt in pan
When melted pour over Chex cereal
let cool and then add powdered sugar to mix until covered and enjoy

Good idea

Good idea! Also, if you click on the name of the recipe on the side bar, you can see everyone's comments that have already been left!

I want to know if these are recipes you have all tried and if so comment on them. Nena

Smokey Ham and Chedddar Bites

Ingredients:
2 cups baking mix (like Bisquick) ¾ cup finely chopped, fully cooked smoked ham 1 cup shredded Cheddar ½ cup finely chopped onion ½ cup grated parmesan cheese ¼ cup sour cream 2 T. snipped parsley ½ t. salt 2 cloves garlic, pressed or crushed 2/3 cup milk 1 egg
Preheat oven to 350 degrees. Grease 13x9 casserole dish and set aside. Mix all ingredients; spread in pan. Bake until golden brown, about 25-30 minutes. Cut into preferred size and serve warm with spread with softened cream cheese.
Ingredients: Healthy Herbed Cream Cheese
2 T. each finely chopped fresh basil, fresh dill and fresh chives 8 oz. pkg of light cream cheese 2 T. softened butter
Using food processor, pulse once or twice until all herbs are blended together. Add cream cheese and butter, pulsing until combined well. Scrape down sides of processor as needed. Store in refrigerator, covered tightly, for at least 2 hours. Serve softened to room temperature. Can add small amounts of chopped olives, garlic, even roasted red peppers!

Root Beer Float Cakes

Cake Ingredients
2 1/2 cups old-fashioned style root beer (like A&W or Dads)
2 tsp. vanilla extract
2 cups dark brown sugar
1 cup butter
2 eggs
3 cups all purpose flour
1 Tbs. baking powder
2 tsp. baking soda
1 tsp. salt
Root Beer Glaze
4 cups confectioners sugar
1/3 cup root beer
3 Tbs. root beer
3 Tbs. vegetable oil

You will also need some extra root beer (again 1 Tbs. per cupcake)You will also need some basic Vanilla buttercream ( there are many recipes online to try J)
Directions
1. Preheat oven to 350ºF.
2. In a bowl, mix together root beer schnapps, root beer, and vanilla extract. Set aside.
3. In a separate bowl, cream together butter and sugar until light and fluffy.
4. Add eggs, mix until smooth
5. Sift in flour, baking soda, baking powder and salt.
6. Mix with hand mixer on low, while slowly pouring in root beer mixture.
7. Mix until smooth and lump free.
8. Pour into lined cupcake pan. (Use foil cupcake liners to avoid "leakage" later.) Fill nearly to the top, you may think its over-filled, but it puffs up perfectly this way. Don't be tempted to use more than 24 cupcake cups... trust me.
9. Bake for 15- 20 minutes, until golden brown and cake springs back when touched.
10. While cupcakes are baking, prepare your butter cream and root beer glaze. For glaze, put all ingredients into a bowl and mix with a wisk until smooth and lump free.
11. To assemble, start by letting cupcakes cool, still in the pan.
12. While still slightly warm, pour 1 Tbs. of root beer over each cupcake. Wait to soak in.
13. Once the root beer has soaked in and let sit for a few minutes, pour a couple tablespoons of glaze over each cupcake.
14. When the glaze sets up a bit and isn't too runny, put a "scoop" of buttercream atop each. For an added touch, you can even place a root beer barrel candy on each one.
Makes 2 dozen cupcakes

Zucchini Bread

1 c. oil (use ¾ c. oil and the rest water)
1 ½ c. sugar
2 c. shredded zucchini
3 eggs
2 tbsp vanilla
3 c. flour
1 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 c chopped nuts (opt.)

Mix all ingredients, put into 2 greased loaf pans. Cook at 350 degrees for 45-60 min.

Pumpkin Bread

4 eggs
1 c. oil
1/2 c. water
1 small can pumpkin
3 c. sugar
2 ½ c. flour
2 tsp baking soda
1 tsp salt
1 ½ tsp nutmeg
1 ½ tsp allspice

Mix eggs, oil, water and pumpkin. Add remaining ingredients and mix well. Grease and flour 2 loaf pans. Bake at 350 degrees for 1 hr.

Cereal Candy

Ingredients:
3 cubes butter
2 cups sugar
2 cups Karo syrup
Boil the above ingredients for 3 minutes then pour over1 large box Corn Chex
1 large box Rice Chex
1/2 box Cinnamon Toast Crunch
3 to 4 cups Pretzels
Optional Ad-ins to taste:
Craisins
Coconut
Sunflower Seeds
Favorite Cereal
Nuts

Sesame Chicken Skillet

Ingredients:
4 1/2 cups cooked brown rice
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper, optional
3/4 pound boneless skinless chicken*
2 tablespoons sesame oil
1 tablespoon finely minced garlic
8 ounces fresh mushrooms, sliced**
1-1 1/2 cups chicken broth
3/4 cup Sesame Ginger dressing***
1 tablespoon toasted sesame seeds
Method:
Prepare brown rice according to package directions for 6 servings.
Combine four, salt, and pepper in gallon zipper plastic bag. Slice chicken breast into 1/4-inch thick slices. Place chicken in plastic bag, close tightly and toss to coat chicken with flour mixture.
Heat non-stick skillet, add sesame oil and garlic. Add chicken and fry until browned (avoid too frequent stirring). Add a little chicken broth, as needed to keep chicken from burning. Place mushrooms on top of chicken; add 1/4 cup chicken broth, reduce heat to low, cover and cook 10-15 minutes. Add additional chicken broth, as needed to keep chicken from burning dry; stir occasionally. Flour on chicken will thicken juices during cooking. Stir in 1-3 tablespoons additional broth to create desired consistency. Stir in Sesame Ginger dressing. Serve hot over cooked rice. Sprinkle with toasted sesame seeds. Serves 6
NOTES: * Placing chicken in freezer for 30-40 minutes prior to using makes slicing easier. ** May substitute 1 can (4 oz.) canned sliced mushrooms; drain before using *** Sesame Ginger dressing may be found in the refrigerated salad dressing section of your local grocery store (usually next to the fresh produce).

Peppers & Sausage

1 pkg Hillshire Farms turkey kielbasa or sausage (fully cooked)
1 green pepper
1 small onion, sliced
1 large can of stewed tomatoes or 2 small ones
Worcestershire sauce
Ketchup
3 or 4 potatoes

Boil and cube potatoes, set aside. Simmer in a skillet tomatoes, onions, peppers and sausage. Then add potatoes. Add ketchup and Worcestershire sauce to taste.

Nutty Cream Pie Crust

12 pecan shortbread cookies, broken into pieces
4 Nature Valley pecan crunch crunchy granola bars (2 pouches from 8.9 oz box), crushed (3/4 cup)
1/3 cup butter, melted

In food processor or blender, process cookies and granola bars with on-and -off motions until fine crumbs form; pour into medium bowl. Stir in melted butter with fork until well mixed. Press mixture in bottom and up side of ungreased 9- or 8- inch pie plate. Place in freezer just until firm, about 10 minutes.

Fill with your favorite pie filling

Italian Chicken *EASY!*

Marinade chicken breasts for 2 hours in your favorite Italian dressing.
Coat with grated Parmesan cheese.
Bake @350 for 30 minutes
Makes a yummy cheesy crust!

Barefoot Contessa Tzatziki

I LOVE this dipping sauce!!! I use it on the Souvlaki & Pita bread.


1 pound (1 pint) plain yogurt (whole milk or low fat)
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus 1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar or white wine vinegar
2 tablespoons freshly squeezed lemon juice (1 lemon)
1 tablespoon good olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill
Pinch freshly ground black pepper

Place the yogurt in a cheesecloth or paper towel-lined sieve and set it over a bowl. Grate the cucumber and toss it with 1 tablespoon of kosher salt; place it in another sieve, and set it over another bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain.
Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Souvlaki Hoirino: Grilled Pork Souvlaki

Ingredients:
2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
1 teaspoon of ground oregano
1/2 teaspoon of freshly ground pepper
1 tablespoon of sea salt
2 tablespoons of red wine (or good red wine vinegar)
2 tablesppons of olive oil

Preparation:
In a bowl, pour wine(or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.
Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste.

Using 8 inch skewers, thread approximatly 6 pieces of meat on each. This should make about 12 skewers.

Grill the meat turning until well browned, about 15 minutes. Serve on the skewers with a squeeze of lemon and dip in Tzatziki sauce.
Note: If using wooden skewers make sure you soak them in water so they dont burn on the grill.

Yield: serves 3 (4 skewers per person) as main dish.

Chili Rellenos - Fireman Special

I got this recipe from our friend on the Phoenix Fire department he makes for all the guys. Not my healthiest recipe but so good.

1-2 pounds (1/2Jack 1/2 Cheddar) Blocks Cheese (depending on size of pan)
Dont mash it down

Whole green chili's(1 can) save one chili to dice up for sauce

1 can of can milk
4-6 eggs(depending on size of pan) I used 4 in the pan I made
flour 3 heaping tablespoons

Sauce:
Juice from green chilis (not all, just to taste)
El Pato yellow can salsa
Add a little Pace salsa (or your favorite salsa)
1/4-1/2 cup honey--depending on your taste.
left over chili's diced up

Grate and layter cheese in bottom of casserole pan 1/2 full.
Open chilies and put them on top of the cheese
Layer cheese on top of chili to the top of the pan
Don't press the cheese down to leave room for egg misture to flow through

Mix can milk, eggs and flour together, then pour evenly over the top of the cheese and let it flow through to the bottom of pan.

Bake at 350° for 1 hour or until golden brown, take pan our of oven adn add sauce evely over the top of the cheese. Don't add too much. Return to oven for 15 min.

Baklava

This is time consuming but so worth it!! I love this stuff

1 pound frozen phyllo sheets
1 cup melted butter
2 cups finely chopped walnuts or blanched almonds
1/2 cup sugar
1/2 teaspoon ground cinnamon
3/4 cup sugar
3/4 cup honey
1 cup water
1 tablesppon lemon juice

Preparation:
Thaw phyllo pasty and separate sheets according to package directions. Keep pasty not being used covered with clean damp dish towel to keep it from drying out. Place half of pasty sheets in a greased 15x10x1 inch baking pan, one by one, brushing each sheet quickly and all over with melted butter. Combine nuts, 1/2 cup sugar, and cinnamon; sprinkle over buttered pasty. Place remaining sheets on top, brushing each with melted butter. Cut baklava pastry into 2 inch diamonds. Bake at 400° until brown and crisp, about 30-35 min. Meanwhile, in a saucepan, combine remaining 3/4 cup sugar, honey, 1 cup water, and lemon juice; bring to boil. Boil baklava syrup for about 20 minutes, stirring occasionally, until syrupy. Cool and pour over baklava.

Classic Crème Brûlée

A straightforward and unpretentious creation that is so simple & so rich.

8 egg yolks
1/3 cup granulated white sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar (for the carmalized tops)

Preheat oven to 300°F. In large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow. Add cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

Divide misture among 6 ramekins or custard cups. Place in a water bath and bake until set around the edges, but still losse in the center, about 50 to 60 min. Remove from oven adn leave in the water bath until cooled. Remove cups from water bath and chill for at least 3 hours, or up to 2 days. when ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts. Re-chill custards for a few minutes before serving.

Very Chocolate Ice Cream

This is a very rich, custard style chocolate ice cream and oh so yummy. THEN to make it even more yummy add brownie bits, nuts, toasted coconut & carmel to make like Cold Stones german chocolate cake ice cream.

3/4 cup sugar
1 cup milk
1/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
3 egg yolk, lightly beaten
2 ounces semisweet chocolate chopped (GOOD CHOCOLATE)
2 cups heavy cream
1 teaspoon vanilla extract


Directions:
1. Combine sugar, milk, salt, and cocoa powder in a saucepan over medium heat, stirring constantly. Bring to a simmer. Place the egg yolks into a small bowl. Gradually stir in about 1/2 cup of the hot liquid and return to the saucepan. Heat until thickened, but do not boil. Remove from the heat, and stir in the chopped chocolate until chocolate is melted. Pour into a chilled bowl, and refrigerate for about two hours or until cold, stirring occasionally.

2. When chocolate mixture has completely cooled, stir in the cream, and vanilla. Pour into an ice cream maker, and freeze according to manufacturer's directions.

Chicken Squares

2 packages (8 oz.) refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
2 tbsp mayo
1 small clove garlic, pressed
1 tsp All Purpose Dill Mix (optional)
1 can (10 oz.) chunk white chicken, drained and flaked
1/2 small cucumber 2 plum tomatoes 1/2 cup (2 oz.) shredded cheddar cheese
6 slices bacon, crisp-cooked and crumbled
Preheat oven to 375° F.
Unroll one package of crescent rolls across one end of the bar pan with longest sides of dough across the width of the pan. Repeat with other package. Use the baker's roller to seal the perforations and press up the sides to form a crust.
Bake 12-15 minutes, till golden, then remove to stackable cooling rack and cool completely.
Mix mayonnaise, cream cheese, dill and pepper until smooth. Spread over crust. Sprinkle remaining ingredients over cream cheese. Cut and serve.

Enchilada Casserole

Ingredients: 2 lb. ground chuck 1 cup finely chopped onion 1 (16 oz.) can chopped tomatoes, very well drained 1 (12 oz.) pkg. frozen spinach, thawed, very well drained and dried salt and pepper to taste 1 (10.75 oz.) can of cream of mushroom soup 1 (10.75 oz.) can golden mushroom soup 1 (8 oz.) carton sour cream ¼ cup milk ¼ t. garlic powder 1 stick butter, melted (for dipping the tortillas)16 corn tortillas 2 (4 oz.) cans chopped green chilies 2½ cups shredded Cheddar, divided 1 small can sliced black olives, very well drained In a large saucepan cook meat until it loses it’s color and drain. Crumble into large bowl and stir in onion, tomatoes, spinach, salt and pepper; set aside. In another bowl, combine soups, sour cream, milk and garlic powder; mix well and set aside. Gently melt the butter in a 10 inch skillet. Dip half the tortillas in melted butter. Arrange on bottom and up sides of 9x13 inch baking dish. Spoon in half of meat mixture. Spread 1 can of chilies and 1 cup of the cheese over meat. Dip remaining tortillas in melted butter and make a second layer. Drop the sour cream sauce over the top, smoothing over entire surface. Cover with plastic wrap; refrigerate overnight. Remove from refrigerator. Sprinkle with remaining ½ cup of cheese and sliced olives. Bake at 325 degrees for 35-40 minutes. Serve with whole black olives, salsa and pickled jalapeno slices on the side.

Best Beans Ever

These are great for pot lucks!

1 lb hamburger
1 can lima beans, with liquid
1 lb bacon
1 can butter beans, with liquid
1 onion, diced
1 can baked beans
1 can kidney beans, drained
Brown hamburger and onion. Cook bacon, break into pieces.
Sauce:
1/2 c. catsup
1/4 c. brown sugar
2 tbsp mustard
2 tbsp vinegar (opt.)

Combine ingredients in casserole dish. Bake at 375 degrees for 1 hour. Can also be cooked in crock-pot----this is how I usually do it!

Chocolate Buttermilk Pie

INGREDIENTS:
1 1/2 cups semisweet chocolate morsels, Nestle®
1 1/2 cups sugar, C&H®
1/4 cup all-purpose flour
1/2 teaspoon salt
6 eggs
1 cup buttermilk
1 1/2 tablespoons vanilla extract, McCormick®
1 premade deep-dish piecrust (9-inch)
Frozen whipped topping, thawed, Cool Whip®

Preheat oven to 325 degrees F.
Position a rack in center of oven.

Place the chocolate chips in a double boiler; melt over low heat, stirring constantly.

In a medium bowl, whisk together sugar, flour, and salt.

In a large mixing bowl, combine the eggs, buttermilk, and vanilla.
Add the sugar mixture and beat with an electric mixer or whisk vigorously until well combined.

Stir the melted chocolate into the batter.
Pour batter into piecrust. (You will have about 1 cup of batter left over.)

If desired, pour leftover batter into a 10- to 12-ounce buttered ramekin, custard cup, or other small baking dish.

Bake pie for 1 hour and 15 minutes to 1 hour and 25 minutes (and ramekin of leftover batter for 40 to 50 minutes) or until the pie is crisp on top and a knife inserted in the center comes out with just a bit of moist chocolate on it.

Remove pie from oven and cool on a cooling rack.
If not eating immediately, refrigerate pie.

Let refrigerated pie stand at least 1 hour at room temperature before serving.
Garnish with whipped topping just before serving.

Bread Sticks

3 cups Flour
1/2 t. Salt
2 T. Sugar
1 T. quick rise yeast
1 1/2 Cups warm water

Combine all dry ingredients then add warm water. If dough is still sticky (it usually is) add 1/2 cup more flour. Flatten into a rectangle and use your pizza cutter to cut.
Melt 1 cube butter (butter is always best in any recipe!), poor 1/2 on to a jelly roll pan. Place dough on butter, then use the rest of the butter to top the dough. Sprinkle with Parmesan cheese and garlic salt.
Bake @ 375 for 15-20 minutes

*Since I use quick rise yeast I usually place the pan in an unheated oven. While the oven pre-heats it helps them to raise just enough to cook. This recipe makes 1 jelly roll pan full.

This is one of my most requested recipes. Enjoy!

Poppyseed Chicken

9x13 pan

Bottom Layer:
Diced up cooked chicken (I usually boil mine with a chick boulion cube, comes out tender every time)

2nd Layer:
1 Can cream of chicken soup
1 Cup sour cream
*mix and layer

Top Layer:
8 oz Ritz crackers smashed
2 T. Poppyseeds
3/4 cup melted butter
*mix and layer

bake 30 min @350

Serve over rice. I sometimes add more cream of chick and or sour cream to make more gravy. I also use reduced fat sour cream, ritz crackers, and cream of chicken.
This recipe is super easy and suprizingly yummy. My kids LOVE it!

Reese’s Peanut Butter Cup Cookies

½ cup margarine
½ cup brown sugar
½ cup white sugar
1 tsp. Vanilla
1 egg
1 ½ tsp. Baking soda
1 ½ cups flour
1 bag mini Reese’s PB cups
Bake at 350* for 8-10 minutes.
Roll dough into small ball and place in greased tart pan. While cooking, unwrap the PB cups. Immediately press the PB cups into the cookie while they are still in the pan.

APPLEBEE'S ONION PEELS / DIPPING SAUCE

FOR THE CREAMY HORSERADISH DIPPING SAUCE:
1/2 cup mayonnaise
1 tablespoon prepared horseradish
2 teaspoons white distilled vinegar
1 teaspoon water
1 teaspoon paprika
1 teaspoon ketchup
1/4 teaspoon medium grind black pepper
1/8 teaspoon dried oregano
1/8 teaspoon cayenne dash garlic powder dash onion powder

FOR THE BATTER:
1/2 cup all-purpose flour
1/2 cup Progresso plain bread crumbs
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups milk

FOR THE ONION:
1 large white onion 4 to 6 cups shortening (as required by fryer)

TO MAKE THE DIPPING SAUCE:
Make horseradish dipping sauce by combining ingredients in a medium bowl with a whisk. Mix until creamy then cover and chill the sauce.

TO MAKE THE BATTER:
Combine all dry ingredients for the batter in a medium bowl. Whisk in milk until batter is smooth then let the batter sit for 5 minutes. It should thicken. Whisk batter again.

TO CUT AND COOK THE ONION:
Slice the stem end and the root end off onion, then, with the onion resting on a flat side, cut down through the onion, slicing it in half. Slice each half 4 to 5 more times in a spoke fashion to create wedges of onion. Separate the onion pieces.

Heat the shortening to 350 degrees in a deep fryer

When shortening is hot, dip each onion piece in the batter, let some of the batter drip off then drop the coated onion piece carefully into the hot oil.
Repeat, frying 8 to 12 at a time for 1 to 2 minutes or until light brown. Drain on a rack or paper towels. Repeat until the onion is used up, stacking the newer batches on top of the old ones to keep them warm.

When they're all done, serve the fried onion slices on a plate or in a paper-lined basket with horseradish dipping sauce on the side.

Dinnertime Quesadillas

Dinnertime Quesadillas

2 c. shredded cooked chicken
(after shredding-add salt, pepper, and other seasoning
i.e.: onion powder, garlic powder, seasoned salt to taste)
½ c. drained canned whole kernel corn
½ cup sliced green onions
½ c. drained canned black beans, rinsed
1 c. salsa
1 c. Mexican style shredded four cheeses
8 flour tortillas
1-2 tsp. RANCH DRESSING (add more to taste)

Layer chicken, corn, onions, beans, salsa, cheese and a squeeze of ranch over half of each tortilla.
Fold tortillas in half to close filling. Cook one quesadilla at a time in large non-stick skillet on medium-high heat about 3 minutes on each side or until quesadillas are lightly browned on both sides and cheese is melted.

Katie’s extra tidbit:
**Don’t throw away leftover chicken, beans or corn!! Use it on a salad—Southwestern style! Eat with a mixture of ranch and salsa for dressing—YUM!!

Black and White Cookies

1 c. flour
2/3 c. cake flour self rising
1/2 tsp. baking powder
1/4 tsp. salt
2 large eggs
3/4 c. sugar
1/2 c. milk
6 Tbl. unsalted butter
1/2 tsp. vanilla
1/2 tsp lemon extract
2 c. confectioners' sugar
2 Tbl. light corn syrup
1 1/2 onces bitter sweet chocolate, melted

1. Preheat oven to 350°. Sift together flours, baking powder, and salt set aside. In a medium bowl, whisk eggs and sugar until smooth. Add milk, and whisk to combine. Whisk in melted butter and extracts. Add flour mixture, and stir to form a smooth dough. Cover, and chill for 1 hour.

2. Using a 2-ounce scoop, drop five cookies per pan, 3 inches apart. Bake until edges are light brown, 12 to 15 minutes. Transfer cookies to a wire rack set over parchment paper to cool.

3. In a small bowl, combine confectioners’ sugar, 3 tablespoons hot water, and corn syrup. Whisk until smooth. Using a small offset spatula, ice half of each cookie. Return cookies to rack to drip, if necessary.

4. Add chocolate to remaining icing. Stir until smooth. Add additional corn syrup to thin to desired consistency, if necessary. Spread chocolate icing over second half of each cookie. Allow cookies to set, about 10 minutes.

French Onion Soup

4 large, peeled onions
1/4 c. butter
2 tsp sugar
1/4 c. flour
1/2 tsp salt
8 c. beef broth
salt and pepper to taste

Croutons:
8 slices (1-inch thick) French bread 1 c. mozzarella cheese, shredded

Preheat oven to 400 degrees. For soup, slice onions. Melt butter over med heat and add onions and sugar. Sauté 15-18 min, stirring frequently until very tender and golden brown. Stir in flour and salt. Gradually add beef broth and bring to a boil over med-high heat, stirring constantly. Add additional salt and pepper to taste. Cover, simmer over low heat 10 min. For croutons, place bread slices in oven on cookie sheet and bake 5 min until lightly toasted, Grate cheese. Turn bread slices over and sprinkle with cheese. Continue baking 5-8 min or until cheese is lightly browned and melted. Ladle soup into bowls and top with a crouton.

Chocolate Crinkle Cookies

2 c sugar
3/4 c vegetable oil
3/4 c cocoa
4 eggs
2 tsp vanilla
2 1/3 c flour
2 tsp baking powder
1/2 tsp salt

Mix all ingredients and then cover dough and refrigerate at least 6 hours. Roll into 1 inch balls and then roll into powdered sugar. Bake at 350 F for 12-14 minutes.

Peanut Butter Bars

3/4 c butter
3/4 c brown sugar
3/4 c sugar
3/4 c peanut butter
2 eggs
1/2 tsp salt
3/4 tsp soda
1/2 tsp vanila
1 1/2 c flour
1 1/2 c quick oats

Grease a 10x15" pan and pour in the mixture and smooth out. Bake at 350 F for 10-15 minutes until golden brown. Cool down and frost with chocolate frosting.

Cherry Chocolate Chip Cookies

I just have to tell you all that this is a recipe that has been passed to Tom's parents by their home teachers from when Tom was born in Chico, CA. Every time they met up with their home teachers over the years for baptisms, weddings, and missions they would always give these cookies for gifts. I got these cookies on my wedding day. They are the best!

1 PKG Cherry Chip cake mix
1/2 c Vegetable Oil
1 Egg
1/4 c Water
6 oz. semi-sweet chocolate chips (which are better than the milk choc for this recipe)
1 tsp almond extract (you can use vanilla if you don't have the almond)

Spoon onto cookie sheet and bake at 325 F for 8-10 minutes. They will be barely golden on edges.

ENJOY!!!

Butterscotch Brownies

2 c. brown sugar
2 tsp baking powder
1 3/4 c. flour
1/2 c. butter
2 tbsp milk
1 tsp vanilla
2 eggs
1 c. chopped nuts (opt)

Melt butter on stove. Remove from heat and add sugar and eggs. Pour into a 9 x 13 pan and bake at 350 degrees for 25 min.
Frosting:
Melt 1/2 c. butter until it turns brown and add 2 c. powdered sugar and 2-3 tbsp of hot milk. Beat until right spreading consistency…the frosting does set up, so it will be a little thin.

Chicken Rice Casserole

3 chicken breasts
1 can French Onion soup
1 1/2 can chicken broth (can use water from boiled chicken)
2 chicken bouillon cubes
1/2 c. butter
1 1/2 c. uncooked rice

Boil chicken breasts until tender. Cool and break into small pieces. put chicken into a 2 qt. casserole dish. Add remaining ingredients and bake at 375 degrees, uncovered for 1 hour or until rice is done.

All Chocolate Boston Creme Pie

Cake:
1 c. flour
1 c. white sugar
6 Tbsp butter, softened
1 egg
1/3 c. cocoa powder
1/2 tsp baking soda
1 c. milk
1 tsp vanilla
Filling:
1 1/2 c. light cream
1/4 c. cocoa powder
1 1/2 c. white sugar
2 Tbsp corn startch
1 tsp vanilla
1 Tbsp butter
Chocolate Glaze:
4 oz. bittersweet or dark chocolate, finely chopped
1 1/2 tsp light corn syrup
1/2 c. heavy cream
Directions:
heat oven to 350 degrees and grease and flour 9 inch round pan. Stir together flour, sugar, cocoa, baking soda in large bowl. Add butter, milk, egg & vanilla. Beat on low speed until all ing. are moistened. Bean on med. for 2 min. pour batter into pan.
Bake 30-35 min. cool 10 min, then remove from pan onto wire rack. Cool completly. Prepare filling. Cut cake into 2 thin layers. Spread filling, replace other layer.
Prepare Filling:
Stir together sugar, cocoa & corn starch into med. bowl. gradually stir in light cream. Cook over med. heat, stirring constantly, until mixture thickens and begins to boil. Boil 1 min, stirring constantly. Remove from heat. Stir in butter and vanilla. cool completely. Glaze cake.
Glaze:
mix chocolate & corn syrup in small bowl. In saucepan, bring cream to boil. Pour cream over chocolate mixture and stir until smooth. Cool slightly before glazing cake.

Pumpkin Cookies

2 c. butter
2 c. sugar
2 eggs
2 c. pumpkin
2 tsp. vanilla
5 c. flour
2 tsp. baking powder
1 tsp baking soda
4 tsp. cinnamon
2 tsp. cloves
2 tsp. nutmeg
1 tsp. salt
add chocolate chips
Bake at 375 for 8 min.

The Worlds Best Molasses Cookies

3/4 c. shortening
1/4 c. molasses
2 c. flour
2 tsp. soda
1 tsp. cloves
1 c. sugar
2 eggs
1/4 tsp. salt
1/2 tsp. cinnamon
1 tsp. ginger

Cream sugar and shortening. Add eggs and Molasses. Sift flour, spices and soda. Mix. Roll into small ball, dip in sugar and place two inches apart.
Bake at 375 for 8-10 min.

Colorful Pasta with Ham

1 package (16 oz) tricolor spiral pasta
1 1/2 c. cubed fully cooked ham
1 can whole kernel corn, drained
1 1/2 c. shredded cheddar cheese
1 can (2.8oz) french-fried onions
1 can chicken broth
1 can cream of chicken soup
1/2 c. milk
1/2 tsp each of celery salt, garlic powder and pepper

Cook pasta according to package directions; drain. In 3-qt. baking dish, combine the pasta, ham corn, 1 cup of the cheese and 3/4 cup onions. In a bowl, combine the broth, soup, milk and seasonings. Pour over pasta mixture; mix well. Bake uncovered at 30 degrees for 30 minutes. Sprinkle with remaining cheese and onions. Bake 5 minutes longer.

Jim's Teriyaki Sauce

2/3 cup teriyaki sauce
2/3 cup soy sauce
1/3 cup Karo syrup
1/3 cup brown sugar
4 drops sesame seed oil
½ tsp apple cider vinegar
1 pinch ground ginger
1 tsp garlic powder
¾ tsp seasoned pepper blend and then ¼ more when almost done
¼ cup lemon juice/sprite
¼ cup honey
4 cubed chicken breasts
To thicken add corn starch (mix in water and then add)

Pizza Dough

In a glass bowl add:
1 1/2 tsp of yeast
1 Tbsp sugar
2 c. hot water
cover with plastic wrap until mixture is foamy.

Then add to the mixture:
1/4 c. oil
1/3 c. sugar
5 c. flour
Knead for 6 minutes (I use my KitchenAid) Let dough rise until it doubles in size. Cook at 400 degrees. PS-this makes two pizza's for me, so I usually cut the recipe in half.

Baked Alaska

Cake: 1 block carton (1/2 gallon) Neapolitan ice cream 4 (1-inch thick) slices chocolate swirl pound cake

Meringue: 3 egg whites 1/2 teaspoon cream of tartar 1/3 cup sugar

Line an (8 1/2 by 4 1/2 by 2 1/2-inch) metal loaf pan with 2 layers of plastic wrap, allowing 3 inches of plastic to hang over pan sides. Cut ice cream block in half crosswise, and then press the layer of pound cake slices into the bottom of the pan. Add half of ice cream and then add the remaining cake to sandwich the ice cream. Fold plastic overhang atop cake to cover. Freeze for 4 hours, or until frozen solid.

Wrap hot damp towels around pan sides to loosen cake and ice cream from pan. Fold back plastic from atop cake. Invert a baking dish or large flame-proof plate atop cake. Holding baking dish and pan together, invert cake into dish. Remove pan; keep cake covered with plastic wrap. Freeze while preparing meringue.
Preheat oven to 450 degrees F.

Beat egg whites in the bowl of an electric mixer until frothy. Add cream of tartar and continue beating until soft peaks form. Gradually add sugar and beat until stiff peaks form. Remove plastic from cake. Spread meringue over cake, covering cake and ice cream and completely sealing meringue to dish. Bake until meringue is lightly brown and just set, about 3 minutes. Cut into slices and serve immediately.

Carrot Cake

INGREDIENTS:
4 eggs
1 1/4 cups vegetable oil
2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
3 cups grated carrots
1 cup chopped pecans

FROSTING
1/2 cup butter, softened
8 ounces cream cheese,
softened
4 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped pecans

DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.

Waffle Cookies

1/2 c. melted butter
1 1/2 c. sugar
4 eggs
6 Tbsp cocoa
2 c. flour
2 tsp vanilla

Mix all ingredients, cook for 90 seconds in a waffle iron.

Optional frosting: melt some butter, mix with powdered sugar and add milk until smooth.