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.