Belgian Waffles

3 egg yolks
7 1/2 tablespoons white sugar
2 1/4 teaspoons vanilla extract
3/4 cup butter, melted
2 teaspoons salt
5 teaspoons baking powder
4 1/8 cups flour
3 cups warm milk
3 egg whites

In a large bowl beat together egg yolks and sugar. Beat in vanilla, butter, salt and baking powder. Alternately mix in flour and milk until well blended.

In a separate bowl, beat egg whites until they have formed soft peaks. Fold egg whites into batter. Let stand for 40 minutes (I'm not so good at this part).

Spray preheated waffle iron with cooking spray. Pour mix into hot waffle iron. Cook until golden brown and fluffy.

Makes nine waffles.

Shepherd's Pie

I make this when I have leftover mashed potatoes. It also freezes well, so make a double recipe and have a meal ready for a crazy night! I also like to mix in 1/2 cup pureed pumpkin and/or summer squash into my potatoes.

Mashed Potatoes (You can use instant, too, or a mixture of both)
1 onion, chopped
1 green bell pepper, chopped
1 pound lean ground beef
2 tablespoons all-purpose flour
1 cup water
1 beef boullion cube
1-2 tablespoons ketchup or tomato sauce
1 can cream of mushroom soup
2 cups green beans, canned or fresh and steamed
shredded cheese

Brown ground beef with onions and bell pepper. Pour off excess fat, then stir in flour. Add ketchup, boullion, water, and cream soup. Bring to a boil, reduce heat and simmer 5 minutes.

Spread the ground beef on the bottom of a 9x9 pan. Next, sprinkle green beans on top, slightly mashing into beef layer. Spoon on mashed potatoes and spread to cover the entire top of casserole.

Bake in preheated oven (375) for 20 minutes. Sprinkle on shredded cheese and bake a few more minutes until the cheese is melted.

Alisha's Chili

1 pound hamburger
1/2 cup chopped onion
2 cans chili beans
3 cans beans of your choice
1 small can tomato sauce
2 cans rotel
1 can green enchilada sauce
1 tablespoon chili powder
1 tablespoon fresh oregano, chopped (or 1 teaspoon dried oregano)
1/2 teaspoon garlic powder
1 beef bullion cube, crushed
1/4 teaspoon crushed red pepper
1/2 tablespoon cumin seed
1/2 teaspoon ground cumin
2 tablespoons canned jalapenos, finely chopped
dash of jalapeno juice, or to taste
Tony Chechera's Cajun Seasoning, to taste

Brown hamburger and onion in large pot and drain when cooked through. Add remaining ingredients, stirring well (Do not drain the beans or tomatoes!). Let simmer until hot and flavors are mixed together.

Soft Pretzels

3 3/4 to 4 1/4 cups bread flour

1 tablespoon sugar

1 1/2 teaspoons salt

2 1/4 teaspoons yeast

1 1/2 cups very warm water (120 to 130 degrees)

2 tablespoons vegetable oil

1 cup water

2 teaspoons baking soda

Coarse salt

In a large bowl, mix 2 cups of the flour, the sugar, salt and yeast. Add 1 1/2 cups warm water and the oil. Beat with electric mixer on low speed for 1 minute and on medium speed for 1 minute, scraping bowl frequently. Stir in enough of the remaining flour to make a soft dough. Continue kneading dough in mixer for five minutes.

Heat oven to 425. Grease cookie sheets. In a shallow bowl, stir remaining water and baking soda to make a pretzel wash. Divide dough into 16 pieces. Roll each piece into a 24-inch rope. (dipping hands in pretzel wash will help make rolling dough easier) Form into pretzel shape. Dip pretzel into pretzel wash, place on cookie sheet. Cover loosely with plastic wrap when all dough is formed into pretzels. For thin pretzels, let rest about 5 minutes, for thicker pretzels, let rise in a warm place 15 to 20 minutes.

Just before baking, brush with remaining pretzel wash and sprinkle with coarse salt. Bake 10 to 13 minutes or until golden brown. Remove from cookie sheets and cool 15 minutes.

Chicken Quesadillas

2 cups shredded Mexican cheese blend
6 flour tortillas (8-10 inch)
1 cup chopped cooked chicken.
1 small tomato, seeded and chopped (1/2 cup)
4 medium green onions, chopped (1/4 cup)
2 tablespoons canned chopped green chilies
Chopped fresh cilantro, if desired

Heat oven to 350. Sprinkle 1/3 cup of ceese evenly over half f each tortilla. Sprinkle remaining ingredients over cheese. Fold tortillas in half over filling. Place on ungreased cookie sheet.

Bake about 5 minutes or just until cheese is melted. Serve quesadillas whole, or cut each into 3 wedges, beginning cuts from center of folded sides.

Chocolate Chip Cookies

3/4 cup butter, softened
1 1/4 cups packed brown sugar
2 tablespoons milk
1 tablespoon vanilla
1 large egg
1 3/4 cups flour
1 teaspoon salt
3/4 teaspoon baking soda
1 cup chocolate chips
1 cup chopped pecans

Heat oven to 375.

Combine buttr, brown sugar, milk, and vanilla in a large bowl. Beat at medium speed until well blended. Beat in egg. Combine flour, salt and baking soda. Mix into butter mixture until just blended. Stir in chocolate chips and nuts.

Drop by rounded measuring tablespoonfuls 3 inches apart onto greased baking sheet.

Bake 8 to 10 minutes. Cool on pans for 2 minutes before moving to cooling rack.

Grandpa's Fruit Salad

1 package frozen sliced strawberries in syrup, thawed
4-5 large gala apples
1 bunch grapes
3 bananas
1/2 cup cashews, salted

Chop apples, grapes, and bananas into bite-sized pieces. Mix with strawberries. Toss in cashews and refrigerate until serving.

Pumpkin Pie Crunch

1 (15 oz) can pumpkin

1 (12 oz) can evaporated milk

3 large eggs

1 1/4 cup sugar

4 teaspoons pumpkin pie spice (or 2 teaspoons cinnamon, 1 teaspoon ginger, 1/2 teaspoon nutmeg, 1/2 teaspoon cloves)

1/2 teaspoon salt

1 package yellow cake mix

3/4 cup melted butter

sweetened whipped cream

Preheat the oven to 350. Spray a 9x13 pan with cooking spray.

Combine pumpkn and next five ingredients in a large bowl. Pour into pan. Sprinkle cake mix over the pumpkin mixture. Drizzle with butter.

Bake at 350 for 40 to 45 minutes, or until golden. Let cool, and serve with whipped cream.

Pumpkin Chocolate Chip Muffins

3 cups soft whole-wheat flour (or all-purpose flour)
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
4 ggs, slightly beaten
1 cup sugar
1 can (15 oz.) pumpkin (not pumpkin pie mix)
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2 cups chocolate chips

Preheat oven to 350. Grease or line 24 muffin cups.

Combine flour, soda, powder, cinnamon and salt in a medium bowl. Combine eggs and sugar in a large bowl. Add pumpkin, oil and applesauce; mix well. Stir in flour mixture until moistened. Fold in chocolate chips. Spoon bater into prepared muffin cups.

Bake for 20 to 25 minutes, or until top springs back when lightly touched. Cool in pan for 5 minutes before removing.

Dad's Sunday Night Omelets

1 cup Bisquick
1 cups milk
2 eggs
Velveeta cheese

Mix together Bisquick, milk, and egg. Pour batter on hot, greased griddle (this will make three omelets). As it begins to set on top, place sliced Velveeta cheese on one half of omelet and fold the other half on top. Cook until cheese is melted. Serve as is, with salsa, or (my favorite) with strawberry jam.

Perfect Pancakes

1 1/2 c buttermilk (or sour 1 1/2 c milk with 1 t lemon juice)
2 eggs, separated
1/4 c oil
1 1/2 c flour (I've used all-purpose, red wheat, and soft white wheat flour, all are yummy)
1/4 c sugar
1 t baking powder
1/2 t salt
1/2 t soda

Mix egg yolks and buttermilk. Add oil and milk well. Mix dry ingredients, then add to egg mixture. Whip egg whites like you would for meringue. Fold into batter, then cook on a skillet over medium heat until golden brown.

Grandma's Chicken Cordon Blue

Boneless, skinless chicken breasts (I usually do six to eight)
sliced ham
sliced swiss cheese
1/2 pint sour cream
1 (10 oz) can cream of chicken soup

Pound chicken breasts to 1/4-inch thickness. Place ham and swiss cheese slice on top. Roll up and secure with toothpicks. Blend sour cream and soup, then pour over chicken. Cover and bake for 70 minutes at 300.

Grilled Chicken Ceasar Sandwiches

boneless skinless chicken breasts
ceasar dressing
chives
sliced provolone cheese
sliced tomatoes
romaine lettuce
buns

Pound chicken to uniform thickness, about 1/4-inch. Cut into bun-sized pieces. Place in ziplock bag with enough ceasar dressing to coat/marinate and chives. Marinate for at least 30 minutes. Grill until done, brushing with ceasar dressing a couple times. Melt provolone cheese on top just before removing from grill.

Serve on toasted buns with additional ceasar dressing, lettuce and tomato.

Homemade Brownies

2 1/4 cups sugar
3/4 cup melted butter
2/3 cup cocoa
1 1/4 cup flour
1 teaspoon salt
4 beaten eggs
1 teaspoon baking powder
1/2 cup nuts

Mix together and bake at 350 for 30 minutes.

Taffy Apple Dip

2 8 ounce packages cream cheese
1 1/2 cups packed brown sugar
2 teaspoons vanilla
1 cup dry roasted peanuts, chopped (optional)

Combine all ingredients and mix well. Chill for best flavor. Serve with apple slices.

Crepes

1 Tbsp. oil
2 eggs
1 c. flour

Sour Cream Enchilada Casserole

Recipe from Great Grandma Gladys McRae. I simplify it by making it into a casserole, but this recipe can be made as actual enchiladas, too.

2 cans cream of chicken soup
1 small carton sour cream (2 cups)
1 can chopped green chilies, drained
2 cups cooked, chopped chicken
4-5 green onions, chopped (including green portion)
shredded cheddar cheese
12 corn tortillas

Mix together first five ingredients. Soften tortilla by wetting and microwaving for 5 seconds (I do a plate of 5 or 6 for 30 seconds). Spread a small amount (about 1/4 cup) of chicken mixture on bottom of 9x13. Put a single layer of tortillas (use 6), then 1/2 the chicken mixture. Sprinkle cheese on. Repeat layers, ending with a cheese topping. Bake for 30 minutes at 350, or until cheese is melted and bubbly.

Chocolate Chip Banana Bread

1 cup butter
2 cups white sugar
2 eggs
2 tablespoons mayonnaise
6 very ripe bananas, mashed
3 cups soft white wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
1 1/2 cups chocolate chips

Preheat over to 350.
Lightly grease two 9 x 5 inch loaf pans. In a large bowl, cream together the butter and sugar until light and fluffy. Stir in the eggs one at a time, beating well with each addition. Stir in the mayonnaise and bananas. Stir together the flour, salt, baking powder and baking soda. Blend the flour mixture into the banana mixture; stir just enough to evenly combine. Fold in the chocolate chips.
Bake at 350 until a toothpick inserted into the center of the loaf comes out clean, about 50 to 75 minutes. Cool loaf in pan for 20 minutes before removing to a wire rack to cool completely.

Monkey Munch

9 cups Chex (I usually use 1/2 corn or rice chex and 1/2 wheat chex)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter
1 teaspoon vanilla
1 1/2 cups powdered sugar

Into large bowl, measure cereal; set aside.In 1-quart microwave bowl, microwave chocolate chips, peanut butter and butter uncovered on high 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.Add powdered suguar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Easy Meatloaf

2 pounds ground beef
1 package Stove Top stuffing mix
1 cup water
2 eggs, beaten
1/4 cup Heinz 57 sauce

Mix ingredients together. Form into 4 oval loaves and bake at 400 for 30 minutes. To serve, cut loaves in half and top with additional Heinz 57 sauce.

Meatball Subs

Sub Rolls
Frozen Meatballs
Shredded Mozarella Cheese
Spaghetti Sauce

Heat meatballs in spaghetti sauce. Toast sub rolls. Top with meatballs (cut in half to fit on rolls better), a little extra sauce, and mozarella cheese.

Family-Pleasing Meatballs

1 pound lean ground beef
10 reduced-fat ritz crackers, crushed
1 egg white
1/4 t pepper

Mix all ingredients together. Form into 12 2-inch balls. Bake at 375 for 20 minutes.

After baking, meatballs can be frozen on cookies sheets and then transferred into bags for future use.

Black Bean Quesadillas

Prep: 5 minutes, Cook: 10 minutes
1 T olive oil
1 1/2 t minced garlic
1 (16 oz) bottle chunky salsa
1 (15 oz) can black beans, rinsed and drained
4 (8-in) flour tortillas
cooking spray
3/4 c (3 oz) shredded reduced-fat mexican cheese blend
Additional salsa and reduced-fat sour cream (optional)

Preheat broiler. Heat olive oil in a large skillet over medium-high heat. Add garlic, saute 30 seconds. Add bottle of salsa and beans. Cook 5 minutes or until liquid evaporates, stirring occasionally.Place tortillas on a baking sheet coated with cooking spray. Top each tortilla with 1/2 c bean mixture and 3 T cheese; fold in half. Lightly coat tops with cooking spray. Broil 3 minutes or until cheese melts and tortillas being to brown. Cut each into 3 wedges. Serve with additional salsa and sour cream, if desired.
Serving size: 3 wedgesWeight Watchers points: 6

Broccoli Cheese Soup

3 cups broccoli
2 cups cauliflower
2 cans (14 oz) chicken broth
16 oz Light Velveeta made with 2% Milk
garlic powder

Place veggies and broth in a large saucepan; cover. Bring to a boil on medium-high heat. Reduce heat to low; simmer 10 minutes or until veggies are tender. Mash veggies with a potato masher until they are desired consistency. Stir in Velveeta; cook 5 minutes or until Velveeta is melted and soup is heated through, stirring frequently. Season with garlic powder to taste.
Serves 6, Weight Watchers Points: 4

Popeyed Pancakes

1 1/2 cups milk

1 1/2 cups flour

9 eggs

1 1/2 teaspoons salt

4 tablespoons butter, melted

Preheat oven to 400. Spray a large jellyroll pan with cooking spray.

Mix together milk, eggs, flour and salt. Pour in melted butter, but do not stir. Pour into pan. Bake in oven for 20 minutes.

Serve with syrup or sprinkle lemon juice and powdered sugar on top.

Light Chicken Parmesan

1 cup spaghetti sauce
4 boneless skinless chicken breast halves
3 tablespoons Italian bread crumbs
1 tablespoon grated parmesan cheese
1 tablespoon butter, melted
1/4 cup reduced fat shredded Italian cheese blend (or mozzarella cheese)
2 tablespoons chopped fresh parsley

Heat spaghetti sauce in a small saucepan over low heat until thoroughly heated. Cover to keep warm.

Meanwhile, use a meat mallet or rolling pin to flatten chicken breasts to 1/4-inch thick. In a shallow bowl, combine bread crmbs, parmesan cheese and butter. Mix well. Add chicken breasts; turn to coat.

Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4 to 6 minutes or until juices run clear, turning once.

To serve, place cooked chicken on serving platter and sprinkle with shredded cheese. Pour warm spaghetti sauce over chicken and sprinkle with parsley.

Turkey Stew

This is a recipe from a dear friend, Quincy Sorensen, and it became a family hit after making it just once! I use this recipe to boil chicken breasts (that I then use for casseroles, etc.), too, but I add some garlic powder and a little extra boullion since the chicken is unflavored.

In a large stockpot, cut up a meaty turkey carcass (all bones and skin, too!) and cover with water. Add about 8 chicken boullion cubes, 2 stalks fo celery, 1 onion quartered, 1 bay leaf, and fresh or dried parsley. Season with pepper. Bring to a boil and simmer for 3-5 hours. Remove bones, skin, and meat from broth. When cool, separate meat from bones and set aside. Discard all bones, skin, and large veggies chunks. Strain broth and put back in stockpot. Bring to a boil and add:

turkey meat
4 large carrots, diced
2 stalks celery, diced
red potatoes, diced and unpeeled (how many you like)
1 bag dry egg noodles
salt, pepper

Boil gently for 15-20 minutes or until noodles are done. Correct seasoning to taste and enjoy!

90-Minute Whole Wheat Bread

Recipe from a Stake Preparedness Fair... It has changed breadmaking forever! This is an easy, fail-proof recipe!

5 cups warm water
2/3 cup honey
2/3 cup oil
3 1/2 teaspoons salt
10 cups whole wheat flour
2 tablespoons dry active yeast



In mixer, combine water, honey, oil, and salt with dough hook. Add 6 cups whole wheat flour. Mix until combined. Add yeast, and stir until just combined. On medium speed, add remaining 4 cups whole wheat flour. Increase speed to high for 12 minutes.

While dough is kneading, preheat oven to 250. Spray loaf pans (4 8-inch or 3 9-inch). When dough is ready, scrape into pans. Place into oven and turn oven off. Set timer for 20 minutes to allow bread to rise. After 20 minutes, leave oven door shut and set oven to 350. Set timer to 40-45 minutes for larger pans or 35-40 minutes for smaller pans.

When bread it done, remove from oven and lightly brush tops with butter for a soft crust. This bread also keeps better in the fridge or freezer.

Scera Park Bars

3/4 Cup butter
3/4 cup sugar
3/4 cup brown sugar
3/4 cup peanut butter
2 eggs
1 tablespoon vanilla
1 teaspoon soda
1/2 teaspoon salt
1 1/2 cups flour
1 1/2 cups oats
1 bag chocolate chips
powdered sugar
evaporated milk
vanilla
peanut butter

Preheat oven to 375. Cream butter, sugars, peanut butter, eggs, and vanilla.
Sift dry ingredients together then add to wet ingredients and mix. Dough will be stiff. Pat into large jelly-roll pan. Bake 10-12 minutes or until light brown.
As soon as the bars come out of the oven, sprinkle with chocolate chips. When chocolate chips are melted, spread the chocolate over the bars. Allow to cool completely.
Frost with peanut butter icing (Use peanut butter instead of margarine in a powdered sugar icing).

Chicken Broccoli Casserole

1 whole chicken, cooked and deboned (I usually cook my chicken in the oven for about 2 hours on 350.)
1 package Broccoli Wokly (You can use frozen broccoli, but I like the fresh broccoli better.)
1/2 teaspoon lemon juice
2 cans cream soup (chicken and celery)
1 cup mayo1/2 teaspoon curry powder
1/2 to 3/4 cup shredded cheddar cheese
1/3 cup breadcrumbs

1. Layer broccoli (if you use broccoli wokly, microwave it in its package for about 2 minutes. If you are using frozen broccoli, just toss it in!) and then chicken in a 9x9 pan.
2. Heat lemon juice, soups, mayo and curry powder in a small saucepan until mixed and warm. Pour over chicken.
3. Sprinkle on the cheese and then the breadcrumbs. Bake at 350 for 30 minutes or until warmed through.
6 servings, WW points (using lowfat cheese, soups and mayo): 7