Homemade Belgian Buttermilk Waffles

These are the most amazing homemade waffles you will ever make. And they don't require you to whip egg whites to add to the batter, BONUS! Recipe courtesy of ReMarkable Home. If you hop on over to her site, she has an amazing sounding butter syrup recipe too.

Ingredients:

• 1 ¾ c. flour
• 2 Tbsp. sugar
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt
• 2 eggs
• 2 cups buttermilk
• 1/4 c. melted butter
• 1 tsp. vanilla

Directions: Combine dry ingredients in large bowl with a wire whisk. In bowl of electric mixer combine wet ingredients. Add dry ingredients to wet ingredients all at once and stir to combine. Batter will be lumpy. Cook in preheated waffle iron according to iron’s directions. Top with butter syrup, maple syrup, fresh berries and whipped cream.
I double this recipe cause we can always freeze them if we happen to have any left over.

Cheddar Bacon Ranch Pulls

I made this recipe for the FL- TN game and a big crowd. It was great! I love the simplicity and tastiness of Plain Chicken's site.

Crack Bread:
1 unsliced loaf of round sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix

Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place your bread on a sheet of foil that is large enough to go around the whole loaf. Then place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Close the foil around the bread and place on a cookie sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Summer Ice Cream Delight

Oh my goodness. This is the most amazing ice cream dessert. EVER! So super yummy and easy to make!

Ice Cream Delight:

24 ice cream sandwiches
12 oz – whipped topping
fudge topping
caramel topping
1 pkg Oreos

4 Skor bars, or Heath Bar Bits (in the baking aisle)

*You can use anything else in place of the oreos and skor bars*

Take a 9x13 pan and line the bottom with ice cream sandwiches. I used about 12. Spread half of the container of whipped topping over the sandwiches. Crumble Oreos and drizzle caramel and chocolate over the whipped topping. Then repeat with ice cream sandwiches, oreos, caramel, and chocolate and then Heath Bits. I stored mine in the freezer until we were ready to eat it.

Caramel Apple Cheesecake Bars

I took this recipe to our craft night. I wanted something fall-ish and apple and caramel seemed to do the trick. They were super yummy! I really does seem like a lot of steps, but they do come together fairly quickly. Recipe via The Girl Who Ate Everything.

Crust:

2 cups all-purpose flour

1/2 cup firmly packed brown sugar

1 cup (2 sticks) butter, softened

Cheesecake Filling:

3 (8-ounce) packages cream cheese, softened

3/4 cup sugar

3 large eggs

1 1/2 teaspoons vanilla extract

Apples:

3 Granny Smith medium apples, peeled, cored and chopped

2 Tbs sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

Streusel topping:

1 cup firmly packed brown sugar

1 cup all-purpose flour

1/2 cup quick cooking oats

1/2 cup (1 stick) butter, softened 

1/2 cup caramel topping

Preheat oven to 350 degrees F.

In a medium bowl, combine flour and brown sugar. Cut in butter with 2 forks until mixture is crumbly. Press evenly into a 9x13 baking pan lined with heavy-duty aluminum foil. Bake 15+ minutes or until lightly browned.

In a large bowl, beat cream cheese with 3/4 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust.

In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. In a bowl combine all the ingredients for the Streusel topping until well mixed. Sprinkle apples evenly with Streusel topping. Bake 40-45 minutes, or until filling is set. Drizzle with caramel topping and let cool. Serve cold and enjoy!

Chicken Roll Ups

Another recipe via Pinterest via Plain Chicken.










2 (8 ounce) cans Reduced Fat Pillsbury Refrigerated Crescent Dinner Rolls
1 (10 3/4 ounce) can 98% fat free cream of chicken soup, undiluted
3/4 cup grated cheddar cheese or swiss cheese (or any cheese of choice)
1/2 cup milk

Filling
4 ounces cream cheese (very soft)
2 tablespoons butter softened
1/2 teaspoon garlic powder
1 tsp minced onion flakes
2 large cooked chicken breasts, finely chopped (or use about 2 cups already cooked)
1/2 cup finely grated cheddar cheese
1/2 tsp seasoning salt
1/2 tsp ground black pepper (or to taste)
2 Tbsp. milk
1-2 cup grated cheddar cheese (for topping)

Set oven to 350°F. Spray a 9x13 dish with cooking spray. Mix together milk, 3/4 cup cheese and undiluted chicken soup (can season with black pepper if desired). I used Swiss cheese for the topping.

For the filling --- in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder. Add in the onion and cheddar cheese; mix well until combined. Add in 2 tablespoons milk; mix to combine (add in a little more if the mixture seems too dry). Season with seasoned salt or white and black pepper to taste. Next add in the chicken Unroll the crescent rolls. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end. Drizzle a small amount of soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired. Bake for about 30 minutes.

These were wonderful! I would
Highly recommend these.

- Posted using BlogPress from my iPhone

7-Up Biscuits

I found an interesting recipe at Plain Chicken via Pinterest the other day. While at the store I picked up all three ingredients to make them. Oh my goodness, heaven on a plate. Seriously. These are WONDERFUL! And so simple to make.

2 cups Bisquick

1/2 cup sour cream (I used Daisy Light)

1/2 cup 7-up (I used room temp Sierra Mist)

1/4 cup melted salted butter

Cut sour cream into biscuit mix, add 7-Up. It makes a very soft, dough. You might need to add a little bit more Bisquick if your dough is too sticky. Sprinkle additional Bisquick onto a cutting board and pat or cut out dough. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake at 450 degrees until golden brown. I baked mine about 20 minutes. 

Yeah, I don't think I will EVER do the canned kind again! Now, do you think these could be frozen?

Pork Carnitas

I couldn't find what I wanted in a recipe for Carnitas so I had to make up my own. Here's what I did...

3-4 lbs Pork Butt
1 1/2 tsp chipotle chili powder
2 tsp chili powder
1 1/2 tsp cumin
1 Tbs salt (will probably use a little less next time)
1/2 Tbs pepper
dash of cinnamon
1 tsp Adobo
3 tsp minced garlic
3 bay leaves
1 can of beef consume
1 whole container of lime juice (the one that is shaped like a little lime)

I mixed all the seasonings together and rubbed the pork. I placed the pork into the crock pot and poured the liquids over it. I then cooked the pork for 8 hours on low (or until it shreds easily). This is awesome for any type of Mexican dish you wish to create.