The name has it right. These waffles are Insanely great. I made them last week and my friend and I barely talked the entire time we chowed. Honestly, there were more, “mmm’s” and “holy crap it’s so good’s” than any other conversation at the table! The amazing part of these waffles is the cornstarch...there is SO much in this recipe, and it makes these have the perfect crunch of an outside. The middle is a dense cake-like consistency and when this Buttermilk Caramel Syrup seeps into the middle you won’t be able to stop. I think I might need one. Right. Now. (The recipe only makes 4 belgian waffles, so be sure to change to work for your fam.)
Waffles of Insane Greatness
Printable Version
1 ½ cup all-purpose flour
1/2 cup cornstarch
1 tsp. baking powder
1/2 tsp. baking soda
1 ¼ tsp. salt
2 Tbs. sugar
1 ½ cups buttermilk
2/3 cup vegetable oil
2 large eggs
1 ½ tsp. vanilla extract
In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend.
In another mixing bowl, beat together the buttermilk, oil, eggs and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 minutes.
Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately.
Serves: Makes 4 Belgian Waffles
Recipe from foodnetwork.com
We. Loved. This. Meal. It was originally called a “casserole”, but for those of you who know my hubbs, that word just doesn’t fly in our house! It really doesn’t seem like a casserole either, there is too much order to it. This has tortillas in place of noodles, chicken in place of beef, and mexican flavor in place of italian! It is a perfect way to bring in the fall season...I have to avoid the oven so much during the summer that by the time temperatures are starting to dip A LITTLE, I have dozens of recipes ready to pop in that hot oven! This will be a first this fall, and a long awaited one.
Mexican Chicken Lasagna
Printable Version
1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green enchilada sauce
1 ½ cups frozen corn, thawed and drained
2 teaspoons garlic powder
1½ teaspoons cumin
2 teaspoons chili powder
2 teaspoons salt
1/2 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
3 cups shredded cheese
Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1 cup of shredded cheese. Repeat with chicken mixture, tortillas, and shredded cheese two more times. There should be three layers total.
Bake in oven for 30 minutes or until cheese is bubbly and warmed through. Serve with sour cream, guacamole, and additional chopped cilantro.
Recipe from LDSliving.com
Serves 9-12
You just can’t go wrong with pizza, can you? It is so easy to customize pizza to everyone in your homes’ liking, so there are never any complaints! Now that is a meal I can count on. Feel free to change your toppings in your pizza, these are our regular Alfredo Deluxe toppings that seem to be a go-to. These were so fun to pick up, dip, and pop in our mouths. (Okay, it takes me two bites, but my hubby could do it in one!) To check out our other pizza night favorites, CLICK HERE.
Pizza Roll-ups
Printable Version
2 cans refrigerated thin pizza crust
1 tsp. garlic salt
1 tsp. oregano
1 cup cooked and shredded chicken
8 pieces bacon, cooked and chopped finely
1 cup shredded cheese
1/2 cup parmesan cheese
1 cup alfredo pasta sauce
Preheat oven to 425 degrees.
Dust a large cutting board or piece of wax paper with flour and roll out each pizza crust into an oval shape. Spread a light layer of sauce< about ¼ cup, on each crust. (If you put too much it will ooze out of the rolls when cooking.)
Season each crust evenly with garlic salt and oregano. Top with chicken, bacon, and cheeses evenly between the two crusts. Starting with the short end, roll crust into a tight log, then slice into ½” sections.
Place on lightly greased pan (or a silpat baking mat works wonders!) and bake for 10-12 mins.
Serve with remaining ½ cup pasta sauce for dipping.
Serves 4.
Recipe adapted from Tidymom.net
My good friend brought these to me as a surprise. O am I glad that she did! I hadn’t made muffins in a long time, and these fit the bill...moist, a hint of sweetness and a little tart from the berries. I only added walnuts to half of the recipe to make at least a few of them hubby-friendly, but I enjoy the nuts! I might, MIGHT have eaten 3 straight out of the oven...oops:) Better take the rest to the neighbors before I munch on them all!
Raspberry Cream Cheese Muffins
Printable Version
⅔ cup cream cheese, softened
⅓ cup butter, softened
1 ½ cups sugar
1 ¾ tsp. vanilla extract
2 egg whites
1 egg
2 cups flour
1 tsp. baking powder
¼ tsp. baking soda
½ tsp. salt
½ cup buttermilk*
1 ½ cups fresh or frozen raspberries
½ cup finely chopped walnuts
Preheat oven to 350 degrees. Combine cream cheese and butter in a large bowl. Beat until well blended. Add sugar and beat until fluffy. Add vanilla, egg whites, and egg; beat well. Combine flour, baking powder, baking soda, and salt. Add ⅓ of flour mixture, the ½ of buttermilk. Alternate the two, ending with flour. Fold in raspberries and walnuts.
Spoon batter into muffin cup liners and bake for 25 minutes or until a toothpick comes out clean. Remove from pans and cool.
*A substitute for buttermilk is ½ Tbs. of white vinegar to ½ cup milk.
Makes about 24 muffins
Recipe from Sara
Okay, we are Glee fans. Lately they have been doing “Mash-ups” of songs...taking 2 or three different songs and mashing them together to make one beautiful track. So, that’s what I decided to do with this meal! This is a “mash-up” of mac and cheese, chicken alfredo, and lasagne! Three amazing dishes...all shoved into one amazing meal. Add chicken to up the protein factor and you have a well-rounded meal!
Creamy Layered Alfredo Bake
Printable Version
16 ounces pasta
24 ounces (3 cups) alfredo sauce (homemade recipe below)
¼ cup sour cream
¼ cup cottage cheese
15 ounces ricotta cheese
2 large eggs, lightly beaten
1/4 cup grated Parmesan cheese
1 Tbs. dried oregano
1 Tbs. dried parsley
4 cloves prepared (cooked) garlic, minced
1 1/2 cups mozzarella cheese, shredded
Prepare pasta according to package directions and drain.
Stir together Alfredo sauce, sour cream, and cottage cheese; toss with pasta until evenly coated. Spoon half of mixture into a lightly greased 13- x 9-inch baking dish.
Stir together ricotta, eggs, parmesan, oregano, parsley and garlic; spread evenly over pasta mixture in baking dish. Sprinkle ½ cup mozzarella cheese on top of ricotta. Spoon remaining pasta mixture evenly over cheese layer; then sprinkle evenly with remaining 1 cup mozzarella cheese.
Bake at 350° for 30 minutes or until bubbly.
Makes 1 9x13” dish
Serves 10-12
The Best Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup fresh grated parmesan cheese
In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.
Makes 2 cups
My good friend Crystal made these for my baby shower (twin boys!) last month. Unfortunately, she has also made them for me three times since! I am totally addicted to this sweet treat. I love peanut butter and chocolate so much I could survive off just them! They are pretty quick and easy to whip up, and they serve alot of people. You won’t regret making these babies:)
Cakey Peanut Butter Bars
Printable Version
1 (18.25) package plain yellow cake mix
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs
1 (12 oz) package semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
2 Tablespoons butter
2 teaspoons vanilla
Preheat oven to 325 degrees.
Combine cake mix, melted butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.
In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.
Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.
Bake for 20-25 minutes. Cool completely before cutting into bars.
Recipe from thegirlwhoateeverything.com
Makes 25-30 bars
I was raised on BLT’s. You laugh, but mac and cheese and BLT’s were weekly meals in my house! My mom was a fabulous cook, I learned everything that I know from her...but fabulous cooks have to have easy meals to go to on occasion, and these were hers! When I got married, I couldn’t really make BLT’s unless they only include the B(bacon) and the L(lettuce)...now, who wants a bacon and lettuce sandwhich?! Anyone? Nope! About a year ago, I introduced my husband to the wonderful world of avocados, a world unknown to him before this point. He quickly got addicted and now orders guacamole every where we go! Now, a BLA sandwich is a ton more edible than a BL sandwich, so it was an instant success! I, of course, kept the tomato on mine, and my childhood favorite has been put back into session in my house...just in a different way! O yum, it is so crunchy, creamy, and delicious, and gives me a feeling of home. The best feeling, ever.
B(Bacon) L(Lettuce) A(Avocado) T(Tomato) Sandwich
Printable Version
8 slices bacon (we love applewood smoked)
8 slices bread (ciabiatta is amazing)
8 leaves romaine lettuce
2 medium tomatoes, cut into 12 slices
mayonnaise
salt and pepper, to taste
Prepare bacon as directed on package; drain thoroughly on paper towels. Toast bread under a broiler or in a toaster. Spread an equal amount of mayonnaise on 4 slices. Top each with equal amounts of bacon, lettuce, tomato, and avocado. Season with salt and pepper to taste. Cover each with another slice of toast. Cut sandwiches in half and serve immediately.
Makes 4 sandwiches.
