Cake Batter Waffles

Devil’s Food Cake Batter - tested as waffle iron approved


Whisk together:
• 1/2 cup of unsweetened cocoa powder
• 1 cup of boiling water

Allow to cool to room temperature before using.

Mix together your dry ingredients:
• 2 cups of AP flour
• 1 tsp baking soda
• 1/2 tsp salt

and set aside.

Cream together in a new bowl:

• 1/2 cup of softened butter
• 1 cup of sugar
• 1 tsp vanilla

Add 2 large eggs to the butter mixture,stirring between each egg to combine thoroughly.
Alternate adding the dry ingredients and the cocoa water mixture to the butter mixture, stirring until just mixed. Batter may be stored in the refrigerator until needed.

NOTES: "...Make up your cake mix, and simply spoon into a preheated waffle iron and cook according to your waffle iron’s own instructions. I found that the same waffle times worked for devil’s food cake batter."

Buttery Cinnabun Cake

Buttery Cinnabun Cake

3 Cups flour
¼ teaspoon salt
1 Cup sugar
4 teaspoons baking powder
1 ½ Cups milk
2 eggs
2 teaspoons vanilla
1 Stick real butter, melted

2 sticks real butter, softened
1 Cup brown sugar
2 Tablespoons flour
1 Tablespoon cinnamon
2/3 Cups nuts, optional

2 Cups powdered sugar
5 Tablespoons milk
1 teaspoon vanilla

1. In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13 inch baking pan.

2. In a large bowl, mix the 2 sticks of softened butter, brown sugar, flour, cinnamon and nuts until well combined. Drop evenly over cake batter by the tablespoonfuls and use a knife to marble/swirl through the cake.

3. Bake for 25-30 minutes or until toothpick comes out nearly clean from center.

4. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature. Enjoy

Broccoli Cheddar, Chicken and Tater Tot Casserole

2 small cans cream of chicken soup

2 small cans cheddar cheese soup

1 1/2 Cups milk

8-10 Cups broccoli florets

2 large boneless skinless chicken breasts, cooked and shredded (bake or I throw mine in the pressure cooker)

1 teaspoon hot sauce (Tabasco or Chalula)

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked black pepper

1/8 teaspoon Lawry’s Garlic Salt with Parsley

1/2 bag Ore Ida Seasoned Tater Tots, frozen

1/2 Cup shredded cheddar cheese

1. Preheat oven to 375 degrees F. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve. I enjoy mine with hot sauce, yum!

6 servings

Green Chili and Smoked Cheddar Chorizo Breakfast Cups

1 can Pillsbury Crescent Dinner Rolls, reduced fat, 8 count

3 eggs

2 Tablespoons milk

¼ Cup diced green chilies from can


½ Cup smoked cheddar cheese, shredded


½ Cup cooked chorizo, about ¼ lb (just brown it in a skillet for about 10 minutes over medium heat)




1. Preheat oven to 375 degrees F. Unroll crescent rolls and press the widest part of triangle into 8 muffin cups, pressing up the sides and bottom of cups, leaving points of dough hanging over sides. In a large bowl, mix together the eggs, milk, chilies, cheese and cooled chorizo. Pour into muffin cups filling nearly to the top. Take 2 longest points of dough and lightly twist them, then set on the top and middle of cup. Bake for 25-28 minutes or until cooked through and golden brown. Let cool for 5 minutes, remove from muffin cups and EAT!



8 servings

The Hungry Housewife's Guinness Shepherds Pie

1 ½ pounds Organic ground beef 80/20
1 (1lb) bag frozen mixed vegetables, thawed
2 packets of dry Brown Gravy Mix
1 medium onion
Olive Oil
2 bottles Guinness Beer
2 Tablespoons Tomato Paste
2 cups Sharp Cheddar Cheese
3 pounds baking potatoes
¼- ½ cup milk
1 stick butter
Salt and pepper

Preheat oven to 375

To make Potato filling…
Boil the potatoes in slated water until fork tender. Drain completely and place back in pot so all of the water evaporates.
In a medium mixing bowl add butter and potatoes. Mash until smooth, while adding the milk for a medium consistency. Add salt and pepper.

Meat filling…
Cook and drain ground beef.
Place drained beef back in skillet and add 1 bottle of Guinness. Cook until beer has almost cooked out.
Add tomato paste to meat
In a medium sauce pan, prepare the brown gravy according to package directions,
however, use beer for half the liquid called for( 1 cup water, 1 cup beer)
Pour gravy into meat mixture. And cook all together until you get a nice thick gravy.

In medium skillet with olive oil sauté onions until soft and translucent.
Add mixed vegetables to the onions and cook until warm throughout.

In a 2 quart baking dish, add meat as bottom layer, the add vegetables, and then add the mashed potatoes. Top with Shredded cheese.Cook at 375 for about 20 minutes or until cheese in nice and bubbly

Cake Balls

1 boxed cake mix, any flavor, baked according to package directions in 9 x 13 pan
1 can icing (16 oz), any flavor (I only used 3/4 of the can)
candy coating (about 3 oz)

Using a fork, crumble completely cooled cake. Add icing and mix well. The icing will completely blend into the cake. Form into balls using a melon baller (or your hands if you don't have one). Place balls on a cookie sheet and place in freezer for 15 minutes. Melt candy coating. Using a toothpick, dip balls into candy coating. Place on wax paper to set.

Hashbrown Casserole

1 bag frozen, shredded hash brown potatoes
8 oz sour cream
1 can cream of chicken soup
1/2 cup butter, melted
onion, chopped fine (about 1/2 a small onion)
1 cup shredded cheddar cheese (or a bit more if you like)

Stir all the ingredients together. Bake in an oven at 350 degrees for about 1 hour. Or place in the crockpot to cook them.

Stromboli

1 loaf frozen bread dough, thawed
2 egg yolks, save the whites
1 tsp. oregano
1 tsp. basil
1/2 tsp. garlic powder
1/4 tsp. pepper
1 Tbs. Parmesan cheese
2 Tbs. oil
Filling: pepperoni, sausage, ham, veggies etc.
Mozzarella cheese – about 2 cups
1 jar pizza sauce
Spread the dough out on a buttered cookie sheet, like a pizza crust. Mix the other ingredients (minus the fillings) and spread like butter on the crust. Layer the fillings and top with cheese.

Roll it up starting with the long edge so you end up with a long, log shape. Place it seam side down on the cookie sheet. Brush with the reserved egg white. Bake at 350 degrees for 30-40 minutes. Slice and serve with the pizza sauce

Cinnamon Roll Sugar Cookies

Cinnamon Roll Sugar Cookies


2 Cups sugar
1 Cup butter, softened
3 eggs
1 teaspoon vanilla
1 Cup sour cream
6 Cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/4 teaspoon salt

12 tablespoons softened butter, (slice 2 Tablespoons 6 times totaling 12 tablespoons)
1 1/2 Cups packed light brown sugar, divided into 1/4 Cups
1 1/2 Tablespoons ground cinnamon, divided

Frosting
8 oz softened cream cheese
1/2 Cup powdered sugar
2-4 Tablespoons milk, to thin icing

1. In an electric or stand mixer, cream the sugar and butter. Add eggs, vanilla and sour cream until well combined. Slowly add in the flour, baking soda, baking powder and salt until well combined.

2. In 2 batches, place in plastic wrap in a disc shape and chill for at least 2 hours for best results.

3. Once chilled, cut each disc into thirds and roll into a 1/8 inch thick oval, about 12 inches X 5 inches. Spread each rolled pieces of dough with 2 Tablespoons softened butter, 1/4 Cup packed brown sugar and 1/4 teaspoon cinnamon. Start rolling from the long end closest to you, rolling into a log shape. Using a sharp knife, cut 1/2 inch pieces of dough then placing onto a silpat or parchment lined baking sheet. Bake at 350 degrees for 9-11 minutes. Remove and let cool for 5 minutes before removing from baking sheet.

4. To prepare frosting, beat the cream cheese until softened and smooth, slowly add powdered sugar and milk until desired consistency. Frost cookies then place in refrigerator until ready to serve. These are 100 times better chilled, trust me!!

Vanilla Pudding Chocolate Chip Cookies

Ingredients:
1 1/2 Cups Shortening
1/2 Cup Granulated Sugar
1 Cup Brown Sugar
3 Eggs
1 Teaspoon Vanilla Extract
1 Package Instant Vanilla Pudding Mix (Jessica says the recipe calls for the 4 serving one, but she uses the bigger one, which is 6 servings, so that's what I used and would recommend using as well)
1 1/2 Teaspoons Baking Soda
3 1/3 Cups All-Purpose Flour
1 Bag Semi-Sweet Chocolate Chips
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Directions:
In a large bowl, cream together shortening and both sugars until fluffy. Mix in eggs and vanilla. Stir in vanilla pudding mix. Add baking soda and flour and mix until everything is evenly combined. Mix in chocolate chips. Using a cookie scoop or spoon(s) drop by teaspoonfuls on ungreased cookie sheets. Bake in a pre-heated 350 degree oven for 10 minutes. *Note: I think my cookie scoop is about a tablespoon sized one, and that worked perfectly for me. Either way, these will come out great!

Cheesy Tots

WHAT YOU NEED:

16oz bag of shredded hash browns
8oz or so of shredded cheese of choice
dash in some of your fave seasonings

bread crumbs....


WHAT YOU DO:

mix together in a bowl...then form into shape (balls or small patties)

lightly roll in the bread crumbs

place on cookie sheet

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you can either from here bake immediately or freeze them then package for later use or frying....

Smothered Steak

2 lbs. ground sirloin
1 cup plain bread crumbs
salt and pepper
8 oz package of sliced, fresh mushrooms
large onion, sliced
2 envelopes brown gravy mix
2 cups water
Combine the meat, bread crumbs, salt and pepper. Shape into 1/2 ” thick patties.

In a skillet, brown the patties on both sides. Cook them until done. Or, if you are going to freeze the dish and are in a hurry, like I was the day I made these, just brown them. They can finish cooking in the oven when you’re ready for them.

Remove the meat from the skillet. Add the mushrooms and onions to the skillet and saute about 10 minutes. Whisk the gravy and water together and add to the skillet, cooking until thickened, which should take just a couple minutes.

If eating that night, return the meat to the skillet with the gravy and let it heat for a couple minutes.

If freezing, put the meat in a casserole dish or foil pan. Pour the gravy over the top. Cool it a bit and then seal tightly with foil. Label with the instructions “Thaw in fridge. Bake at 350 degrees for 1 hour or until done

Chicken and Vegetable Dumpling Soup

*Serves 6

Chicken and Broth:
4 cups chicken broth
4 cups water
2-3 chicken breasts (about 1 1/2 pounds)

Vegetables:
1 1/2 tablespoons olive oil
2 stalks celery, chopped
2 large carrots (6-7 baby carrots), chopped
1 onion, chopped
1 ½ teaspoons salt
1 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup frozen peas

Dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon dried thyme or sage
1/2 cup sour cream
1/2 cup milk
1 tablespoon vegetable or canola oil

In a large pot, boil the chicken broth, water and chicken breasts until the chicken is cooked through and tender (about 15 minutes). Remove the chicken from the pot, reserving the broth in the pot, and shred the chicken with two forks. Set the chicken aside and keep the broth warm on the stove.

While the chicken is boiling, in a large skillet, heat 1 1/2 tablespoons olive oil over medium heat. When the oil is hot, add the celery, carrots and onions. Saute for about 6-7 minutes until the vegetables are tender. Add the vegetables to the hot broth in the pot after the chicken has been removed. Add salt, thyme and pepper to the vegetable/broth mixture and stir to combine. Heat the soup to a simmer.

In a small bowl, blend ½ cup cold water and 1/4 cup flour with a wire whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot vegetables and broth and whisk until well combined. Add ½ cup frozen peas and cook, stirring gently for one minute.

For the dumplings, in a medium bowl, stir together the dry ingredients. In a separate bowl, combine sour cream, milk and oil. Add the liquid ingredients to the dry ingredients and stir just until combined (don't overmix, it is ok if there are a few dry spots of flour here and there).

Heat the soup to boiling and drop teaspoonful amounts (the dumplings should be fairly small, they'll expand while cooking) of dumpling dough into the boiling soup, covering the entire surface of the soup (don't make more than one layer of dumplings). Reduce the heat to simmering, cover and let the dumplings cook for 15 minutes. Do not lift the lid of the pot while the dumplings cook.

When the dumplings have cooked fully, remove the lid and gently stir the dumplings to break them apart. Serve.

BBQ Ranch Chicken Club Wraps

seasoned chicken breast, cooked, sliced
bacon, cooked, diced
lettuce, cut or shredded (I used a bagged salad mix)
tomatoes, diced
avocados, mashed
shredded cheese
ranch dressing
BBQ sauce
10"-12" tortillas


Combine ranch dressing with a little BBQ sauce, to taste. Spread a little on a tortilla, then layer on the mashed avacado, lettuce, chicken, tomatoes, bacon, cheese, drizzle with extra sauce if desired. Carefully roll up tortilla, slice in half and serve.

Hearty Breakfast-one pan

1-lb. sliced bacon, diced
1 medium onion, chopped
2 packages (16-oz. each) frozen shredded hash brown potatoes, thawed
10 eggs
Salt and pepper to taste
2 cups shredded cheddar cheese (optional)
Chopped fresh parsley

Chop raw bacon, then in a large skillet, cook bacon over medium-high heat adding the onions about 3 minutes into the cooking time. Cook until bacon is crisp. Drain all but 1/2 cup of the drippings. Add hash brown to skillet; mix well.

Stirring occasionally, cook over medium heat for 10 minutes until browned. Make 10 "wells" evenly spaced in the hash browns. Place one egg in each well. Sprinkle with salt and pepper.

Sprinkle with cheese if desired Cover and cook over low heat for about 10 minutes or until eggs are set. Garnish with parley; serve immediately. Yields 10 servings. Enjoy!