waffle sandwich

 

Breakfast for lunch or dinner? Why not, when the recipe’s this easy! I like to serve it with some crisp, juicy sweet apples. Sometimes I add raisins and nuts to the filling of the waffle sandwich for sweetness and crunch. —Michele McHenry, Bellingham, Washington

Ingredients

• 1 slice Canadian bacon
• 1 large egg
• 1 green onion, chopped
• 2 frozen low-fat multigrain waffles
• 1 tablespoon shredded reduced-fat cheddar cheese
• Sliced tomato, optional

Directions

• In a nonstick skillet, cook Canadian bacon over medium-high heat 1-2 minutes on each side or until lightly browned. Remove and keep warm.
• In a small bowl, whisk egg and green onion; add to the same pan. Cook and stir until egg is thickened and no liquid egg remains.
• Meanwhile, prepare waffles according to package directions. Place 1 waffle on a plate. Top with Canadian bacon, scrambled egg, cheese and, if desired, tomato. Top with remaining waffle.

Nutrition Facts

1 sandwich: 261 calories, 10g fat (3g saturated fat), 223mg cholesterol, 733mg sodium, 30g carbohydrate (5g sugars, 3g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat.

Catch A Husband Cake

 

Ingredients:

For the Cake:

1 can condensed milk

1 can evaporated milk

1 cup coconut milk

500 grams flour (2½ cups)

1/2 cup sugar

3 large whole eggs

3 tablespoons margarine

For the Icing:

1 cup coconut milk

2 tablespoons sugar

1 cup shredded coconut

How to make it:

For the Cake:

Blend all ingredients for cake in a blender.

Place in a greased and floured Bundt pan.

Bake at 350ºF until golden brown, 30 to 60 minutes depending on the oven.

Insert a toothpick to check doneness. If it comes out clean, remove cake from oven.

For the Icing:

Put the coconut milk, sugar and grated coconut in a saucepan, stirring occasionally. Bring to a boil, let it cool a bit, then pour over hot cake.

The icing mixture will look like condensed milk when done.

Banana Bread Brownies

 

INGREDIENTS

1-1/2 c sugar 1 c sour cream 1/2 c butter 2 eggs 4 ripe bananas, mashed 2 tsp vanilla extract 2 c all purpose flour 1 tsp baking soda 3/4 tsp salt 1/2 c chopped walnuts

BROWN BUTTER FROSTING 1/2 c butter 4 c powdered sugar 1 1/2 tsp vanilla extract 3 Tbsp milk

DIRECTIONS

1. Heat oven to 375F. Grease and flour 15×10-inch jelly roll pan. For the bars, in a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, salt, and blend for 1 minute. Stir in walnuts.

2. Spread batter evenly into pan. Bake 20 to 25 minutes or until golden brown.

3. Meanwhile, for frosting, heat butter in a large saucepan over medium heat until boiling. Let the butter turn a delicate brown and remove from heat immediately.

4. Add powdered sugar, vanilla extract and milk. Whisk together until smooth (it should be thicker than a glaze but thinner than frosting). Using a spatula, spread the brown butter frosting over the warm bars (the frosting will be easier to spread while the bars are still warm).

SWEET STICKY CHICKEN WINGS

 

Ingredients:

1/2 cup soy sauce

1/2 cup honey

1/2 cup apricot jam

2 tbsp oil

1 tsp vinegar

2 garlic cloves, chopped

1/2 teaspoon ground ginger

4 lbs. chicken wings & drumettes

How to make it :

In a medium saucepan, whisk together soy sauce, honey, jam, oil, vinegar, garlic, and ginger. Bring the mixture to a boil, then lower heat and let gently simmer for 10 mins, stirring frequently.

Preheat oven to 375 degrees F.

Place chicken wings, split, into a 9- by 13-inch baking dish. Pour the soy sauce mixture over the chicken wings and toss gently until all of the wings are coated.

Bake until the chicken is cooked through and the skin on the wings begins to darken, turning the wings occasionally, about 1 hour. Serve.

ARIZONA SUNSHINE LEMON PIE

 

INGREDIENTS

– For the pie:
1 large lemon
4 large eggs
½ cup butter, melted
1 teaspoon vanilla
1½ cups sugar
1 (9 inches) pie crust, unbaked (I used a frozen deep dish)

– For the topping: (optional)

1 cup whipping cream
2 Tablespoons sugar

INSTRUCTIONS

Take your pie crust out of the freezer or make your own. I used a frozen deep dish pie crust and it worked perfectly. I placed it on a cookie sheet because the metal pan was not that strong but if using a glass pie plate you won’t need to do this.

Preheat your oven to 350 degrees.
Wash your lemon then cut up and remove all the seeds. (Don’t peel it, you will blend the whole lemon!) Place in your high powered blender (such as a Vitamix).

Add the eggs, butter, vanilla, and sugar. Blend until smooth. I started at power 5 then moved up to 10.
Pour the mixture into your piecrust. Bake for about 40 minutes or until set.
Let cool then chill in the fridge.

For the topping:
Place your mixing bowl and beaters in the freezer for about 20 minutes. Add your whipping cream and sugar. Whip till peaks form.
Slice pie and serve chilled with a dollop of the whipped cream on top. This can be enjoyed warm (is just won’t be as firm) or room temperature but we preferred it chilled.

German Chocolate Cake

 

INGREDIENTS:

CAKE:

* 1 package Baker’s German Sweet Chocolate 4oz

* 1/2 cup water

* 2 cups flour

* 1 tsp baking soda

* 1/4 tsp salt

* 1 cup butter softened

* 2 cups sugar

* 4 large eggs separated

* 1 tsp vanilla

* 1 cup buttermilk

COCONUT PECAN FROSTING

* 4 large eggs yolks

* 1 can evaporated milk 12 oz

* 1 1/2 tsp vanilla

* 1 1/2 cups sugar

* 3/4 cup butter

* 1 package coconut 7 oz

* 1 1/2 cups pecan cookie pieces

INSTRUCTIONS:

1. Preheat oven to 350°F ( 177°C )Cover bottoms of 3 8” or 9” round cake pans with parchment paper. Butter sides of pans.

2. Microwave Baker’s Chocolate and water in a large bowl for 1 min on high. Take out and stir until chocolate and water blend together and chocolate is completely melted.

3. Mix flour, baking soda and salt in a medium bowl and set aside.

4. Beat butter and sugar in a large bowl with mixer on medium until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla. Add flour mixture and buttermilk alternating and blending well after each addition.

5. Beat egg whites in a small bowl with mixer on high until stiff peaks form. Gently stir into batter. Pour evenly into prepared pans.

6. Bake for 30 minutes or until toothpick comes out clean. Immediately run small metal spatula around cake layers. Cool in pans for 15 minutes, remove layers from pans and move to wire racks. Cool cake layers completely.

7. Spread Coconut Pecan frosting between cake layers and on top. (on sides as well if you prefer and have enough left…I did)

COCONUT PECAN FROSTING

1. Beat egg yolks, milk and vanilla in large sauce pan with wire whisk until well blended. Add sugar and butter. Cook on medium heat, stirring constantly until thickened and golden brown. Remove from heat.

2. Add coconut and nuts and mix well. Cool to desired consistency. Makes about 4½ cups of frosting, enough to frost 3 cake layers or 36 cupcakes.

IHOP Buttermilk Pancakes

  

1 1/4 cups all-purpose flour

1 egg

1 1/4 cups buttermilk

1/4 cup granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/4 cup cooking oil

1 pinch salt

Directions:

Preheat a skillet over medium heat.

Mix all of the ingredients til combined.

Melt a little bit of butter in the pan.

Pour the batter by spoonfuls into the hot pan, forming 5-inch circles.

When the edges appear to harden, flip the pancakes.

They should be golden brown

Cook the pancakes on the other side until they are also golden brown.

Enjoy.

Mississippi Mud Cake

Ingredients:

1 cup of melted butter (or 1 stick of butter and 1 stick of margarine)

2 cups sugar

1/2 cup unsweetened cocoa

4 large eggs (lightly beaten)

1 teaspoon vanilla extract

1/8 teaspoon salt

1 1/2 cups all-purpose flour

1 1/2 cups coarsely chopped pecans, toasted

1 (10.5-ounce) bag miniature marshmallows

Instructions:

1. Whisk together melted butter and next 5 ingredients in a large bowl.

Stir in flour and chopped pecans.

2. Pour batter into a greased and floured 15- x 10-inch jellyroll pan.

3. Bake at 350° for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

4. Remove from oven; top warm cake evenly with marshmallows.

Return to oven, and bake 5 minutes.

5. Drizzle Chocolate Frosting (see recipe and instructions below) over warm cake.

TIP: Let these cool completely before cutting into squares!

Almond Joy Cookies

 

Ingredients

1 cup butter
1 1/2 cups white sugar
1 1/2 cups brown sugar
4 eggs
3 teaspoons vanilla
4 1/2 cups flour
2 teaspoons baking soda
1 teaspoon salt
5 cups chocolate chips
2 cups sweetened coconut
2 cups chopped almonds

Directions

Pre-heat oven to 375°F Lightly grease cookie sheets.

Combine dry ingredients, set aside.
In a large bowl, cream the butter and sugars together. Beat in the eggs, one at a time, stir in the vanilla. Stir in the dry ingredients until well mixed then stir in the chocolate chips, coconut and almonds. Drop by rounded tablespoonfuls onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

butter pecan cookies

INGREDIENTS

3/4 cup pecans, chopped

1/2 cup (1 stick, 112 g) unsalted butter, room temperature

1/3 cup (70 g) sugar

1 teaspoon vanilla extract

1/8 teaspoon salt

1 cup (140 g) all-purpose flour

 

METHOD

1 Make cookie dough: With an electric mixer, beat the butter for about a minute. Add 1/3 cup sugar and beat until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

2 Roll into balls: Separate dough into 12 pieces; squeeze dough to shape into balls. Place, 3 inches apart, on a baking sheet.

3 Gently flatten with the bottom of a glass (reshape sides if necessary).

4 Bake at 350°F (175°C) until golden brown, rotating sheet halfway through, about 15 minutes. Cool cookies on a wire rack.

Paula Deen’s “Not Yo’ Mama’s Banana Pudding

Ingredients: 

2 bags Pepperidge Farm Chessmen Cookies OR 2 bags Vanilla Wafers

6 to 8 bananas, sliced

2 cups whole milk

1 (5 oz.) box instant French Vanilla pudding

1 (8 oz.) package cream cheese

1 (14 oz.) can sweetened condensed milk

1 (12 oz.) container frozen whipped topping thawed, or equal amount sweetened whipped cream

Directions:

Line the bottom of a 13×9 inch dish with 1 bag of cookies and layer bananas on top.

Bowl 1- Combine the milk and pudding mix and blend well using a handheld electric mixer.

Bowl 2- Combine the cream cheese and condensed milk together and mix until smooth.

Fold the whipped topping into the cream cheese mixture.

Add the cream cheese mixture to the pudding mixture and stir until well blended.

Pour the mixture over the cookies and bananas and cover with the remaining cookies.

Refrigerate until ready to serve!

You May Want To Try This Amazing Recipe Easy made Banana Split Cake

source : Allrecipes

HERSHEY’S SYRUP BROWNIES

INGREDIENTS:

1/2 cup butter ( no substitutes, melt in microwave)

1 cup granulated sugar

4 eggs

1 teaspoon vanilla extract

1 cup flour

1 (16 ounce) cans Hershey’s syrup

1 cup chopped nuts (optional) Icing

3 cups confectioners’ sugar

1/2 cup butter, melted ( no subs)

4 tablespoons cocoa

4 tablespoons milk

1 teaspoon vanilla extract

How to make it:

1. Preheat oven to 350 degrees. Grease the bottom of a 10 by 15 inch pan

2. After melting butter in microwave, cream sugar and butter together. Add eggs, one at a time and beating well after each addition.

3. Add vanilla extract.

4. Add flour, mix well.

5. Add Hershey syrup, mix well.

6. Add chopped nuts, if using.

7. Pour batter into pan. Bake for 35-40 minutes or until brownies test done with a toothpick.

8. When the brownies are almost done baking, prepare icing.

9. Bring to boil in the microwave, the butter, cocoa and 1 T. milk.

10. In a mixing bowl, add confectioners’ sugar. Add the cocoa mixture to the sugar and beat well. Add 1 t.

vanilla extract. Add the rest of the milk. Add enough to get the desired spreading consistency.

11. Let brownies cool about 5-10 minutes. Spread icing on brownies. Sprinkle with some more chopped

nuts, if desired. The icing will harden to a fudge-like consistency.

12. Let brownies cool completely before cutting into squares.

You May Like  King Ranch Chicken Casserole

Make and share this Hershey’s Syrup Brownies recipe 

source:tomatohero.com

Banana Pudding Cake

INGREDIENTS

Cake

2 sticks butter, softened

1 3/4 cups sugar

3 eggs + 2 egg whites

3 tsp vanilla

3 cups all-purpose flour

3 1/2 tsp baking powder

One 1.34oz box instant, sugar-free banana pudding mix

1 cup milk

Filling: Whisk together the following ingredients and refrigerate until assembling cake (~10minutes).

One 1.34oz box instant, sugar-free vanilla pudding mix

1 1/4 cups skim milk

1 cup Cool Whip (or whipped cream)

To brush on layers: Mix together the following:

1 Tbsp sweetened condensed milk

1 Tbsp skim milk

You’ll also need:

2-3 medium ripe bananas

3-4 cups Cool Whip for frosting

INSTRUCTIONS:

Step 1: Make the cake

Preheat oven to 350 F. Prep three 8″ round pans by lining the bottom only with parchment paper. Cream butter and sugar until light and fluffy. Slowly beat in eggs and egg whites, one at a time. Beat in vanilla until well combined.

In a separate bowl, combine flour, baking powder, and pudding mix. Add into wet ingredients in three separate additions, mixing until just combined. Don’t over mix!

Stir in milk until combined. Divide batter and pour into pans. Bake 22-25 minutes or until cake is golden and begins to pull away from sides of pans.

Allow cake to cool 15 minutes in pan. Loosen and remove from pan. Allow to cool another 1-2 hours on a wire rack.

Step 2: Begin layering

Level each cake. Place first layer on cake plate. Brush with a little milk mixture.

Line banana slices on top of cake. Spread 1/3-1/2 of the filling mix on top of bananas.

Place next cake layer on top of filling. Repeat with milk mix, filling, and final layer.

Step 3: Frost

This is the fun part. Frost with Cool Whip and decorate as you wish. I crushed some mini Nilla wafers and spread on top. Then used the wafers along the sides.

Whew! Sounds super complicated, but it was simple to make. You may also want to put some Nilla wafers in between the layers. You know, if you’re feeling extra fancy and decadent.

Very important!!: Store this cake in the fridge!! Lots of perishable ingredients. You’ve been warned, so I’m off the hook if you don’t refrigerate and get sick.

This may be a new family favorite. It’s definitely not a “good for you” cake, but this was a very special occasion. Everyone loved it, too! My nieces especially enjoyed picking off and eating the Nilla wafers.

Spicy garlicky honey lemon pepper wings

Ingredients :

1 1/2 lbs chicken wings

4 cloves garlic, minced

1 1/2 tablespoons soy sauce

1 tablespoon lemon juice

2 1/2 tablespoons honey

3 dashes black pepper powder

1 pinch cayenne pepper

Lemon wedges

Directions :

Preheat the oven to 400F.

Clean and rinse the chicken wings. Pat dry with paper towels.

Marinate the chicken wings with the garlic, soy sauce, lemon juice, honey, black pepper and cayenne pepper. Stir to mix well. Set aside for 15 minutes.

Arrange the chicken wings on a pan lined with parchment papers. Bake for 30 minutes, or until the surface turns golden brown. Serve immediately with lemon wedges, ranch dressing or Asian chili sauce. Squeeze a little lemon juice before serving.

Lunchroom Ladies 50 year old recipe

INGREDIENTS

1 c butter

1/2 c cocoa,

2 c flour,

2 c sugar,

4 eggs,

4 tsp vanilla,

1 c chopped nuts

INSTRUCTIONS

Pour in 9×13 pan, bake 20-25 mins on 350.Check at 20 mins**Icing*1/4 c softened butter ¼ c can milk (regular milk is fine)1/4 c cocoa,3 c powdered sugar,dash salt,Mix all together & frost as desired.

Easy Christmas Cake

 

Christmas cake is a traditional British cake. It is served at Christmas throughout the Commonwealth. Very rich in dried fruits and spices, this dessert is full of winter flavors, which will quickly make you forget the grayness. Plus, this Christmas treat holds on well to the body, which is perfect for fighting the cold! Finally, the Christmas cake is very easy to make;

 

 

* Ingredients :

 

 

° 725g of dried fruit in small pieces (grapes, apricots, pineapple, cranberries, prunes, cherries, etc.)

° 205g flour

° 195g brown sugar

° 50g slivered almonds

° 195g butter (or vegetable margarine)

° 4 eggs

° 5cl + 2 tbsp. rum

° 8cl of orange juice

° 3 tbsp. lemon

° 1.5 tbsp. cinnamon

° 1 C. coffee anise

° 1 C. nutmeg

° 2 pinches of ginger

° 1 mixed clove

° 1 pinch of salt

° some candied cherries

° 5-6 whole almonds

 

* Steps :

 

In a Dutch oven, cook the butter, sugar, 5cl of rum, orange juice, lemon juice and dried fruit over medium heat.

At the first boil, let simmer for 5 minutes, stirring regularly.

Transfer to a salad bowl and let cool for 30min.

Preheat oven  140 ° C . Line a 20cm diameter mold with baking paper.

Pour the flour, spices, flaked almonds and salt over the cooled fruit. Mix well.

Beat the eggs in a bowl and fold them into the batter.

Mix well, then pour into the mold.

Decorate with whole almonds and candied cherries, then bake for 2 hours.

Out of the oven, prick the cake with a skewer, then pour in the 2 tbsp. of remaining rum.

Wait 1h30 before unmolding on a serving dish.

Enjoy the cold Christmas cake.

 

ENJOY  !