Live for today, for tomorrow is promised to no-one!

A FOOD FOR THOUGHT EMAIL…
 
A friend of mine opened his wife’s underwear drawer and picked up a silk paper wrapped package:
 
‘This, – he said – isn’t any ordinary package.’
 
He unwrapped the box and stared at both the silk paper and the box.
 
‘She got this the first time we went to New York , 8 or 9 years ago. She has never put it on , was saving it for a special occasion.
 
Well, I guess this is it. He got near the bed and placed the gift box next to the other clothing he was taking to the funeral house, his wife had just died.
 
He turned to me and said: ‘Never save something for a special occasion. Every day in your life is a special occasion’.
 
I still think those words changed my life. Now I read more and clean less. I sit on the porch without worrying about anything. I spend more time with my family, and less at work. I understood that life should be a source of experience to be lived up to, not survived through.
 
I no longer keep anything. I use crystal glasses every day… I’ll wear new clothes to go to the supermarket, if I feel like it. I don’t save my special perfume for special occasions, I use it whenever I want to.
 
The words ‘Someday….’ and ‘ One Day…’ are fading away from my dictionary. If it’s worth seeing, listening or doing, I want to see, listen or do it now….
 
I don’t know what my friend’s wife would have done if she knew she wouldn’t be there the next morning, this nobody can tell…
 
I think she might have called her relatives and closest friends. She might call old friends to make peace over past quarrels. I’d like to think she would go out for Chinese, her favorite food.
 
It’s these small things that I would regret not doing, if I knew my time had come..
 
Each day, each hour, each minute, is special.
Live for today, for tomorrow is promised to no-one!

FRENCH ONION MANICOTTI

This is the French onion soup you eat with a fork! Caramelizing the onions takes the longest, but is the savoriest part of this meal! Don’t try to rush this process or you’ll ruin that cheesy goodness that will give you your comfy, cozy meal for a cold winter’s night!

FRENCH ONION MANICOTTI serves 4-6 depending on appetite
4 sweet Vidalia onions, thinly sliced
4 tablespoons unsalted butter
FRESH ground sea salt and black pepper
1 teaspoon sugar
1 tablespoon FRESH chopped thyme
2-3 garlic cloves, minced
1 box manicotti shells
2 cups ricotta cheese
1 large egg
1 cup grated Gruyere cheese
¼ cup grated Parmesan cheese, plus more for topping
1 tablespoon WONDRA flour
1 ½ cups chicken stock
⅓ cup heavy cream
1 cup grated Mozzarella cheese, for topping
1 tablespoon butter
1/3 cup seasoned breadcrumbs, for topping
FRESH parsley or thyme for topping

  • Melt butter in a large cast iron (or oven safe) skillet over medium heat.
  • Add onions.
  • Sprinkle with FRESH ground sea salt, black pepper, sugar and thyme. Cook, stirring often, for 30 minutes until the onions caramelize, BUT watch them closely so they don’t burn! Turn down the heat as necessary.
  • Once caramelized, add garlic, sauteing 30 seconds more. Turn off the heat, but leave them in the pan.

  • While the onions are cooking, bring a pot of salted water to a boil and cook the manicotti shells 6 minutes to al dente’. Drain and carefully place them on a piece of foil coated in non stick spray to cool.

  • Preheat the oven to 400°.

  • In a large mixing bowl, stir together the ricotta cheese, egg, Gruyere cheese, Parmesan cheese and a pinch of salt, pepper and dried thyme.
  • Add half of the caramelized onions from the pan and stir them into the ricotta mixture to create your filling.
  • Fill each shell with the filling, stuffing it full, but not overflowing.

  • Turn the heat to medium-low under the remaining onions in the pan.
  • Stir in the flour and cook for 1 to 2 minutes.
  • Slowly stream in the stock while stirring, cooking for 2 to 3 minutes while the mixture thickens a bit. Stir in the cream.
  • Turn off the heat and place the shells in the french onion sauce.
  • Melt the butter and whisk in the breadcrumbs with a fork until evenly coated.
  • Top with the Mozzarella cheese followed by the breadcrumbs mixture.
  • Bake for 20-25 minutes, until golden and bubbly.
  • Serve immediately with a Parmesan and fresh herb garnish.

NOTE: I often add chopped sun dried tomatoes.

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES

Golden cheesy crispy chicken is ALWAYS a recipe for success. When you add melted cheddar and BOLD spices along with a CHEESY stuffed mashed potatoes you have WINNER, WINNER, CHICKEN DINNER.

CHICKEN
3/4 pound thin chicken steaks
2 tablespoons mayonnaise
1/3 cup FINELY shredded cheddar cheese
¼ cup Panko breadcrumbs
1 tablespoon QUALITY season salt
scant 2 tablespoons butter
FRESH ground sea salt and black pepper

  • Adjust rack to top position.
  • Preheat oven to 425°.
  • Lightly oil a baking sheet.
  • Pat chicken dry and season with FRESH ground black pepper.
  • Place on prepared baking sheet.
  • Evenly spread a thin layer of mayonnaise onto tops of chicken.
  • Melt butter in a medium microwave safe bowl.
  • Stir together the melted butter, Panko breadcrumbs, seasoning salt, and cheddar cheese.
  • Divide the Panko mixture evenly between the chicken steaks, pressing to adhere.
  • Roast on top rack until chicken is cooked through, 15-20 minutes. TIP: For a deep golden crust, broil chicken for the last 2-3 minutes.

POTATOES
3/4 pounds Yukon gold potatoes, diced into ½-inch pieces.
1/4 cup shredded cheddar cheese
4 slices bacon, cooked crisp
2 tablespoons sour cream
1 tablespoon butter
1/4 cup heavy cream
FRESH ground sea salt and black pepper
2 tablespoons minced chives

  • Place potatoes in a large pot with enough salted water to cover by 2 inches.
  • Bring to a boil and cook until tender, 15-20 minutes.
  • Drain and return potatoes to pot.
  • Add sour cream, 1/4 cup shredded cheddar cheese, and 1 tablespoon butter.
  • Mash until smooth and creamy, adding heavy cream as needed.
  • Stir in half the bacon and half the chives.
  • Season to taste with FRESH ground sea salt and black pepper.

ASSEMBLY

  • Divide chicken and potatoes between plates.
  • Top potatoes with remaining bacon and remaining chives.
  • Serve immediately.

WHITE BEAN, CHICKEN & SAUSAGE STEW/SOUP

WHITE BEAN, CHICKEN & SAUSAGE STEW
1 Johnsonville beef sausage, cut into 1/4-1/2 inch slices
1-2 large chicken breasts, cut into bite size chunks **(see notes)
2 + 1 tablespoons avocado oil
FRESH ground sea salt and black pepper
1 onion, chopped or 1 bunch green onions, sliced thin
2 medium carrots, peeled, halved and sliced into half moons
2 stalks celery, thinly sliced
1/4 cup chopped FRESH parsley
1 tablespoon chopped FRESH thyme
1 can diced tomatoes, undrained
1 can white Cannellini beans, rinsed and drained
3-4 cups chicken broth **(see notes)
2 tablespoons butter
1 tablespoon Garlic salt
1 baguette, cut or torn into bite sized pieces
Parmesan cheese, garnish

  • Heat 2 tablespoons of the oil in large skillet over medium heat.
  • Add sausage pieces and cook 4-5 minutes until browned. Remove from pan to drain off excess grease.
  • Season chicken pieces with FRESH ground sea salt and black pepper.
  • Add to pan and sear 3-4 minutes until cooked through. Remove chicken pieces and add to sausage to drain.
  • Add remaining oil to pan along with the onions, carrots and celery mirepoix to saute 3-4 minutes.
  • Add tomatoes with their juice, rinsed beans and chicken stock, stirring to blend.
  • Bring to a SLOW boil, turn down heat and simmer 10-15 minutes more.
  • Return meats to pan along with Parsley and Thyme, stirring to blend and coat meat pieces with sauce.
  • While stew is simmering, make the croutons.
  • Preheat broiler.
  • Melt butter and whisk in garlic salt.
  • Toss croutons to coat in butter mixture.
  • Transfer bread pieces to sheet pan. Broil until golden, about 2 minutes, but watch closely to prevent burning.
  • Serve with croutons and Parmesan sprinkle.

NOTES:

  • If you prefer a soup to a stew, use the 4 cups of chicken stock.  Otherwise use 3 +/- cups to your desired consistency.
  • Often I substitute turkey breast or even rotisserie chicken pieces. If you use rotisserie chicken pieces, wait to add them until you are adding the sausage back in.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 9 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

How is everyone this morning? I sure hope if you’re anywhere near the areas affected by the horrific weather that you have your power back and running water! I’ve been keeping the whole situation in my prayers.

This has certainly been a horrific year all the way around for all of us. Personally, I’ve been feeling a bit blah and falling behind in just about everything.  Despite that, I think I finally got  caught up yesterday and will be back on track this week!

Same old, same old here. Highs in the 40’s and lows in the 30’s, gray, cloudy, rainy and dreary which tends to make me crave worn Levi’s, comfy hoodies and UGG’s.

Hot water, red pear and peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Just the standard things this week while I continue feel 100% again
  • PROJECTS Putting things back together sometimes takes longer than the projects themselves. Still need to adjust a couple closet doors, some paint and caulking touch-ups and the dreaded shower floor this week so I can move on to the other bathroom next week 😀
  • GROCERIES & ERRANDS I will be heading out soon to do a few errands, groceries and drop some things off for electronic recycling and donations
  • PAPERWORK & PHONE CALLS Quite a few – I’m so tired of not being able to reach the people I’m need to and even MORE tired of calls not being returned in a timely fashion 🙁
  • RECIPE RESEARCH & MENU PLANNING I’m taking this category a week at a time right now waiting for weather and inspiration to meld together 🙂
  • CRAFTS I did get a couple paintings finished, a ladybug on a daisy and a Christmas Gnome with packages in the snow. I even got hubby to participate in one of the classes with me. These springtime gnomes were fun, but after I finish the next Christmas gnome I think I’m over gnomes for a while, at least as far as painting goes.
  • I’m taking a CREATE & SIP class on Friday by myself that I’m actually looking forward to for some SPRINGTIME LILACS – this is their painting that inspired me to sign up – we’ll see what mine ends up like 😀

WHAT’S ON THE DVR/TV
  • NETFLIX – Just started season 4 in the SG! Stargate re-runs and marked a couple possibles for the future 😀
  • PRIME – Haven’t logged in recently, but need to as I’ve seen a few previews I’d like to check out
  • REDBOX – GREENLAND with Russel Crowe was a really good movie
  • CABLE – Clarice, The Equalizer, MOM, Magnum, Blue Bloods, MacGyver, Call Your Mother, American Housewife, Young Sheldon, 911, 911 LONESTAR, Bull, The Good Doctor, NCIS series, Chicago series, The Resident…

I WAS  sidetracked reading Jana DeLeon’s newest Miss Fortune Series #19 Fortune Funhouse which was a fun and quick read as always. And I had previously finished reading SINS by Nadia Lee and started SECRETS, the sequel to it, but of course now that I’m back into it I am falling asleep quickly and not having much reading time again. 🙁

The sky is ever changing at this time of the year. I saw a magnificent view out the window with gorgeous oranges and pinks, but this is what it was by the time I grabbed the camera and got out the front door 30 seconds later. 🙁 still pretty, but oh so different!

This even applies to EVERY DAY life! We are ALL compositions of our memories and experiences which is EXACTLY what gives us our unique and differing points of view, beliefs and values!  This is the true epitome of walking a mile in another man’s shoes!

Being a Texas girl with tons of family and friends still in and around Texas I’m sending out my prayers and positive thoughts for all of those affected by the recent historical weather!
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
PAPRIKA CHICKEN IN LEMON SAUCE with PISTACHIO RICE
HASH BROWN MEATLOAF
CRISPY CHEDDAR CHICKEN with LOADED BACON MASHED POTATOES
BBQ BABY BACK RIBS & SWEET CORN PUDDING
ARROZ CON POLLO
SEAFOOD SALAD & PARMESAN ROLLS
EVERYTHING DUTCH BAGEL for BRUNCH and CHICKEN PARMESAN and SMASHED CRISPY POTATOES with SOUR CREAM and CHIVES
DESSERT
PEANUT BUTTER CHOCOLATE CRINKLES

  • BEEF YAKISOBA
  • PAN SEARED CHICKEN with WILTED BRUSSELS SPROUTS
  • PAN SEARED CHICKEN with RUSTIC TOMATO GRAVY & FLUFFY MASHED POTATOES
  • MEXICAN MANICOTTI
  • WHITE BEAN, CHICKEN & SAUSAGE STEW/SOUP

SWEET & SMOKEY PORK TENDERLOIN with CHERRY SAUCE and APPLE CARROT SLAW

SWEET & SMOKEY PORK TENDERLOIN with CHERRY SAUCE and APPLE CARROT SLAW

PORK
3/4 pound pork tenderloin
2 tablespoons butter
FRESH ground sea salt and black pepper
1 tablespoon of Smokey Cinnamon Spice rub

  • Adjust rack to middle position and preheat oven to 450°.
  • Rub pork with a large drizzle of oil.
  • Season generously all over with FRESH ground sea salt and black pepper.
  • Reserve ¼ teaspoon of the spice rub in a small microwave-safe bowl for later.
  • Rub pork all over with remaining spice.
  • Place pork on a baking sheet and roast on middle rack until cooked through, 18-20 minutes.
  • Let rest 5 minutes after removing from oven.
  • Let rest 5 minutes under aluminum foil.

SLAW
2 tablespoons mayonnaise
scant 2 tablespoons champagne vinegar
1 tablespoon sugar
1 cup shredded carrots
1 apple, cored and thinly sliced
2-3 green onions, sliced thin
FRESH ground sea salt and black pepper

  • In a medium bowl, combine mayonnaise, vinegar and sugar.
  • Add carrots and toss to coat.
  • Set aside to marinate 10 minutes.
  • Add apples and toss to coat.
  • Add onions and season with FRESH ground sea salt and pepper to taste.

SAUCE
reserved spice rub
1/2 teaspoon champagne vinegar
4 tablespoons cherry jam** (see notes)
2 tablespoons sour cream
1 tablespoon butter

  • To the bowl with the reserved spice add the jam and remaining vinegar; stirring to combine.
  • Microwave until warm, 30-45 seconds.
  • Stir in butter until melted.
  • Season to taste with salt and pepper.
  • Blend in sour cream.

SMOKEY CINNAMON SPICE RUB
1/2 teaspoon QUALITY cinnamon
1/2 teaspoon sweet paprika
1/4 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 teaspoons sugar

  • Whisk together.

ASSEMBLY

  • After pork is rested, slice pork crosswise.
  • Drizzle sauce over pork and serve.

NOTES: Jam can be any flavor that goes with pork. I happened to have apricot in the refrigerator tonight when I made this so color is off a bit from a cherry red. 😀

PAN SEARED LEMON APRICOT CHICKEN

PAN SEARED LEMON APRICOT CHICKEN
LEMON APRICOT CHICKEN
3/4 pound boneless, skinless chicken breasts
2 tablespoons FRESH parsley, finely chopped
1/4 cup apricot preserves
3/4 cup chicken stock
1 LARGE lemon
1 shallot, finely chopped
2 tablespoons avocado oil
FRESH ground sea salt & ground pepper
1 tablespoon WONDRA flour
1 tablespoon apple cider vinegar
1 tablespoon butter

  • Preheat oven to 450°F with a rack in the top position.

  • Pat chicken dry, then pound to an even ½-inch thickness.
  • Season all over with FRESH ground sea salt & ground pepper.
  • Heat 2 tablespoons oil in a medium skillet over medium-high.
  • Add chicken and cook until browned and cooked through, 3–4 minutes per side.
  • Transfer chicken to a plate.
  • 
Add shallots to same skillet; reduce heat to medium. Cook, stirring, until softened, about 2 minutes.
  • Add chicken stock, apricot preserves, ¾ of the parsley and the vinegar. Simmer, scraping brown bits from the bottom of the skillet, until sauce reduces to ½ cup, 5–7 minutes.
  • Remove from heat, then whisk in butter.

  • Add chicken and any resting juices back to the skillet. Cook over medium, turning chicken once, until warm and coated in sauce, 1–2 minutes.
  • Remove from heat.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Garnish with remaining parsley. Enjoy!

SWORDFISH with LEMON PEPPER BASTING SAUCE

GRILLED SWORDFISH with LEMON BASTING SAUCE
4 tablespoons butter, room temperature
2 teaspoons FRESH chopped fresh parsley
1 garlic clove, minced
1/2 teaspoon ground mixed peppercorns, plus more for sprinkling
1/2 teaspoon (packed) grated lemon peel
1 tablespoon avocado oil
4 1-inch-thick swordfish fillets (about 6 ounces each)

  • Preheat oven to 400°.
  • Mash butter, parsley, garlic, 1/2 teaspoon ground mixed peppercorns, and lemon peel in small bowl. Season to taste with salt.
  • Heat butter in heavy large ovenproof skillet over medium-high heat.
  • Sprinkle swordfish with salt and ground mixed peppercorns.
  • Add swordfish to skillet, cooking until browned, about 3 minutes.
  • Turn swordfish over and transfer to oven.
  • Roast until just cooked through, about 10 minutes longer.
  • Transfer swordfish to plates.
  • Top with Lemon Sauce

LEMON SAUCE
1/3 cup butter
2 green onions, finely minced
1 teaspoon paprika
1/2 teaspoon sugar
1/2 teaspoon sea salt
1/4 teaspoon black pepper
a pinch of cayenne pepper
1/4 cup FRESH squeezed lemon juice
Zest of one LARGE lemon
1/4 cup hot water
a couple drops Tabasco

  • In a small saucepan, melt the butter.
  • Add green onions and sauce a few minutes.
  • Whisk in the paprika, sugar, salt, pepper and cayenne.
  • When well blended add lemon juice, hot water and Tabasco.
  • Add lemon zest just before serving.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 8 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I think this is going to be the week I finally get caught up! I hope you all had a wonderful week and Happy Valentines day. I’m going to get an early start today in hopes of just that!

We had a quiet weekend and watched ALL the NASCAR races (Camping World Trucks, Xfinity and Cup series) yesterday’s race, the Cup series was rained out after a horrible wreck at lap 15 for a 6 hour delay and ended with another HUGE crash.

Our latest storms through the area are going to be a bit warmer, at least warm enough to take the snow out of the forecast, but just as cold and wet so no real change around here – lots of gray dreary wet days this week with bone chilling cold.  I have on comfy Levis, a purple hoodie and my favorite UGG’s!

Hot water, baby food and a banana.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did a deep clean last week, so this week just needs some light dusting and vacuuming.  Just a couple loads of laundry also.
  • GROCERIES & ERRANDS I made a new recipe plan and grocery list yesterday after deciding to end the recipe delivery boxes I’ve been doing after several delivery issues and food quality issues. So, I am going to have to go the grocery store in a bit.
  • HOUSEHOLD Need to finish a couple pieces of molding and then do all the caulking and painting of the baseboards in both bathrooms and the laundry room. I’m still working at removing the old adhesive from those stupid fish on the shower floor! I’m giving myself this week off though as my  body is protesting scooting along the floor so much 😀 I’m also re-doing my spices and minamalizing.
  • CRAFT PROJECTS I’m STILL hoping to finish a couple of paintings I’m working on and start on the quilts I didn’t finish from Christmas.

WHAT’S ON THE DVR/TV
  • NETFLIX We’re still watching Stargate SG1 reruns and are going to start watching THE CREW with Kevin James as well as the Bobby Spencer Story
  • PRIME I have BLISS to watch
  • CABLE – Clarice, The Equalizer, MOM, Magnum, Blue Bloods, MacGyver, Call Your Mother, American Housewife, Young Sheldon, 911, 911 LONESTAR, Bull, The Good Doctor, NCIS series, Chicago series, The Resident…

I’m did finish reading SINS by Nadia Lee and started SECRETS, the sequel to it.  😀 And of course now that I’m into it I am falling asleep quickly and not having much reading time. BUT, now I’m sidetracked reading Jana DeLeon’s newest Miss Fortune Series #19 Fortune Funhouse which is a fun and quick read.

I LOVE this silly old truck and am always looking for a better picture of it. I’m NOT there yet! 😀

 
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
BAVETTE STEAK AND SHERRY SHALLOT SAUCE
PUB STYLE SHEPHERD’S PIE
STEAKHOUSE PORK CHOPS with SHALLOT PAN SAUCE
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
PAN ROASTED CHICKEN with GARLIC KNOT POTATOES
FRENCH ONION MEATBALLS & SALAD
HOISIN GLAZED PORK & PINEAPPLE FRIED RICE
DESSERT
APPLE GALETTES

  • BEEF YAKISOBA
  • PAN SEARED LEMON APRICOT CHICKEN
  • FRENCH ONION MANICOTTI
  • MEXICAN MANICOTTI
  • GRILLED SWORDFISH with LEMON BUTTER BASTING SAUCE

FENNEL CRUSTED PORK MEDALLIONS with ROASTED POTATOES and LEMON MINT GRAVY

FENNEL CRUSTED PORK MEDALLIONS with ROASTED POTATOES and LEMON MINT GRAVY

Fennel-Crusted Pork Medallions with Roasted Potatoes & Green Beans
Fennel seeds are an aromatic spice, used in savory (and sometimes sweet!) preparations. The seed comes from the fennel plant, a flowering vegetable plant that is part of the carrot family. Here, we use these seeds to make juicy fennel-crusted pork medallions served alongside roasted potatoes and crisp green beans for comfort food at its best.

adapted from Jennie Perillo at Marley Spoon

3/4 cup chicken stock
3/4 pound pork tenderloins
1 lemon, zested and juiced
2 tablespoons FRESH chopped mint
1/2 pound green beans
2 teaspoons fennel seeds, crushed
2 cloves garlic, minced
2 Yukon gold potatoes
1 tablespoon WONDRA flour
1+ 1 + 1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1 + 1 tablespoons butter

  • Preheat oven to 450°.
  • Arrange rack in lower half of the oven.
  • Cover sheet pan in foil for easy clean up.
  • Scrub potatoes, then cut into even sized wedges.
  • Toss potatoes with 1 tablespoon avocasdo oil and season with FRESH ground sea salt and black pepper.
  • Roast 12 minutes until potatoes are golden.
  • While potatoes are roasting clean wash, trim and cut green beans.
  • Toss beans with 1 teaspoon avocado oil, lemon zest, 1 tablespoon of the lemon juice, half of the minced garlic, FRESH ground sea salt and black pepper.
  • Flip potatoes and add green beans to baking sheet along with the potatoes. Roast for another 10 minutes.

  • Cut pork tenderloin into 4 equal sized pieces and flatten with a meat mallet to about 1/4 inch thickness.
  • Generously season pork tenderloins with FRESH ground sea salt, black pepper and the crushed fennel seeds.
  • While vegetables are roasting, heat 1 tablespoon of avocado oil and 1 tablespoon of butter over medium high heat in large skillet.
  • Add pork to hot skillet and sear for 2 minutes on each side.
  • Return pork tenderloins to cutting board and cover with foil to rest while you prepare the gravy.
  • Sprinkle pan with flour and whisk to blend.
  • Add chicken stock, remaining garlic and remaining lemon juice to skillet, simmering to slightly thicken.
Whisk in remaining mint and 1 tablespoon butter.
  • Bring to a simmer and cook until sauce reduces slightly, about 2 minutes.
  • Season to taste and serve immediately.

 

BAKED PEANUT BUTTER WAFFLES

BAKED PEANUT BUTTER WAFFLES

¾ cup flour
3 tablespoon sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup milk
3 tablespoon neutral oil
2  LARGE eggs
1 teaspoon PURE vanilla
1 tablespoon peanut butter
1 tablespoon QUALITY honey
PURE maple syrup

  • Preheat the oven to 400°.
  • Brush the Waffle Stick Pan with a neutral oil.

  • Sift together the flour, sugar, baking powder and salt in a medium bowl.
  • In a separate bowl, whisk together the milk, oil, vanilla, peanut butter, honey and eggs.
  • Whisk the liquid ingredients into the dry ingredients JUST until combined.
  • Distribute the batter evenly among the wells.
  • Bake for 11–13 minutes, or until golden brown.
  • Let the waffle sticks cool for 5 minutes before removing.

OPTIONS:

  • Add 1-2 tablespoons MINI semi-sweet chocolate chips
  • Add 2 tablespoons SMALL WILD blueberries
  • 1 teaspoon QUALITY cinnamon


SEVEN LAYER DIP TACO CUPS

SEVEN LAYER DIP TACO CUPS Servings: 12

6 flour tortillas (8-10 inch)
1 14-ounce can re-fried beans
2 cups grated Cheddar Jack cheese
1 cup guacamole
1 cup salsa
¾ cup sour cream
1 small bunch green onions, chopped
1 tomato, finely diced*

  • Preheat oven to 350º.
  • Cut flour tortillas into large squares and then divide each into quarters, making 4 smaller equally sized square pieces, per flour tortilla.
  • Generously coat a standard-size muffin tin with nonstick cooking spray.
  • Line each cup of prepared muffin tin with a tortilla sheet.
  • Spoon a tablespoon of re-fried beans into each sheet.
  • Sprinkle shredded cheese over each sheet.
    Place another sheet of tortillas on top of the bean/cheese mixture and press so it flatten.
  • Cook for 15 minutes.
  • Spoon in a tablespoon of guacamole, sour cream, and salsa into each cup then top with green onions and tomato.
  • Enjoy!

NOTE: I sometimes skip the fresh tomato if I don’t have one and use a can of Rotel original tomatoes, drained WELL!