Monday, July 25, 2011

Chicken and Waffles?

Ever been tempted to try chicken and waffles?  I found a new recipe (from all*you magazine) for corn and cheddar waffles... and I had some left over fried chicken from the deli.  So we tried it.  It actually wasn't too bad.  A little different, but sometimes change from the norm is nice.

Corn AND Cheddar Waffles
1 cup flour
1/2 cup yellow cornmeal
1 1/2 tea baking powder
1/2 tea salt
1 tbsp spoon sugar
1 1/2 cups milk
1 large egg
4 tbsp butter- melted and cooled
1 cup fresh corn (from one large ear)
    or 1 cup frozen kernels, thawed
1 cup grated cheddar

Preheat oven to 200 and preheat waffle iron.
In a large bowl, whisk together flour, cornmeal, baking powder, salt and sugar.
In a class measuring cup , whisk together milk, egg and butter.
Pour milk mixture into flour mixture and stir until just combined.
Fold in corn and cheese.
Mist waffle iron with cooking spray.  Pour batter onto grates and spread to edges with spatula.  Cook until waffles are golden, 5 to 7 min.  Transfer to plate and loosely cover with foil and keep warm in oven.  repeat with remaining batter, misting grates with cooking spray before each new batch.

The recipe says you can enjoy with maple syrup, or you can go southwestern and try them with tomato salsa. 

I tried them both ways

I have to say a little salsa and then topped with chicken is better than the syrup.

We added a little fresh fruit to round out the meal.

I thought maybe the kids would like this recipe, but they were a little too weired out to try it. Maybe next time.  I think I'd also do eggs with it next time, because we were all hungry later.

Friday, July 15, 2011

Monster Cookies

We love these cookies!  Usually I make a HUGE batch and freeze some of the dough.  They don't last long, because we scarf them up so fast.  I've actually been known to bribe people with these cookies.
*SMALL BATCH*                                                                    
1 stick butter
1 c. brown sugar
1 c. white sugar
1 tsp. vanilla
2 tsp. soda
1 3/4 c. flour
3 eggs
1 1/2 c. peanut butter
3 c. quick oatmeal
1/4 lb. chocolate chips
1/4 lb. M & M's (plain)

Mix in bowl in order given.
Drop by large tablespoon or ice cream scoop and flatten.
Bake for 12 minutes at 350 degrees. Do not over bake.

French Pork Chops Recipe

I was surprised how quick and easy this was.  It was actually really good, my kids even ate it... which is nothing short of a miracle.

Courtesy Sandra Lee, 2007
1 (14-ounce) bag frozen sliced carrots
1 (8-ounce) package sliced fresh button mushrooms
1 (15-ounce) can whole peeled tomatoes
1 (15-ounce) can cannellini beans, drained
4 boneless, thick-cut, pork loin chops, rinsed and patted dry
Salt and freshly ground black pepper
1 tablespoon plus 1 teaspoon herbs de Provence, divided
1 (10 3/4-ounce) can condensed cream of potato soup (recommended: Campbell's)
1/4 cup Dijon mustard
1 tablespoon tomato paste
3 tablespoons dry sherry
2 teaspoons butter
3 tablespoons seasoned bread crumbs
1 tablespoon freshly chopped parsley leaves
Combine carrots, mushrooms, tomatoes, and beans in the bottom of a 5-quart slow cooker.
Season pork chops with salt, pepper, and 1 tablespoon of herbs de Provence. Place in slow cooker on top of vegetables.
In a small bowl, combine potato soup, Dijon mustard, tomato paste, sherry, and 1 teaspoon of herbs de Provence. Pour over pork chops.
Cover and cook on low setting for 4 to 6 hours.
In a saute pan over medium-high heat, melt butter. When butter is melted and foam subsides, add bread crumbs and stir constantly until toasted. Serve pork chops and vegetables sprinkled with bread crumbs and parsley.

Wednesday, July 6, 2011

Ice Cream Tip

Ice Cream Without the Freezer Burn!

If you've ever let your ice cream sit in the freezer for a while, you may have noticed freezer burn start to form in the empty spaces of the carton. To prevent ice crystals from growing on your ice cream, press a piece of waxed paper over the surface (touching the ice cream) and close the carton. This will help keep your ice cream fresh, like you just opened the carton. Especially handy for those "grownup" flavors that aren't so popular with the rest of the family!
By Nancy from Wisconsin

Peach Shortcakes

I have been craving peaches lately, so I think I'm going to have to try this... it's sounds yummy!

What You Need                                                                             From Kraft Foods
1 cup flour
1/4 cup  plus 2 tsp. sugar, divided
2 tsp.Baking Powder
1/2 tsp.  lemon zest
4 oz. (1/2 of 8-oz. pkg.)Cream Cheese, cubed
1/3 cup  plus 1 Tbsp. milk, divided
3 large fresh peaches (1-1/4 lb.), sliced
1-1/2 Tbsp.  lemon juice
1 cup thawed Whipped Topping

Make It

HEAT oven to 425ºF.

MIX flour, 2 Tbsp. sugar, baking powder and zest in large bowl. Cut in cream cheese with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in 1/3 cup milk until mixture forms dough.

USE floured hands to divide dough into 8 pieces; shape each into ball. Place, 3 inches apart, on baking sheet sprayed with cooking spray; flatten to 1/2-inch thickness. Brush tops lightly with remaining milk; sprinkle with 2 tsp. of the remaining sugar.

BAKE 12 to 15 min. or until golden brown. Meanwhile, combine peaches, remaining sugar and lemon juice.

COOL shortcakes slightly; split in half. Fill with peach mixture and COOL WHIP just before serving.

Kraft Kitchens Tips
Special Extra
Mix 1/4 tsp. ground cinnamon with the 2 tsp. sugar used to sprinkle over biscuit dough before baking.

Monday, July 4, 2011

Almond Punch

When I was a kid I used to love it every time my mom would make this.  Especially on hot days!

1 Gallon Water
6oz Frozen Lemonade Concentrate
6oz Frozen Orange Juice Concentrate
1 C Sugar
1 tea spoon Vanilla
1 tea spoon Almond Flavoring