Buttermilk Waffles

Buttermilk Waffles

2 cups all-purpose flour (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
1/2 cup (1 stick) unsalted butter, melted
2 large eggs
Vegetable oil, for waffle iron

1. Preheat oven to 275 degrees; set a rack on a baking sheet, and place in oven. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt; set aside. In a large bowl, whisk together buttermilk, butter, and eggs; add flour mixture, and mix just until batter is combined.
2. Heat waffle iron according to manufacturer's instructions; brush with oil. Pour batter onto iron (amount depends on iron size), leaving a 1/2-inch border on all sides (spread batter if necessary). Close iron; cook until waffles are golden brown and crisp, 3 to 5 minutes. Transfer to rack in oven to keep warm; repeat with remaining batter.

Ravioli Casserole

1 jar (28 oz) spaghetti sauce
1 package frozen cheese ravioli, cooked and drained
2 cups (16 oz) cottage cheese
4 cups (16 oz) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Spread 1/2 cup of spaghetti sauce in an ungreased 13-in. x 9-in. baking dish. Layer with half of the ravioli, 1-1/4 cups of sauce, 1 cup cottage cheese and 2 cups mozzarella cheese. Repeat layers. Sprinkle with Parmesan cheese.
Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving. Yield: 6-8 servings

This was soooo easy to make, and not to mention that it made my tummy happy! It was like a quick and easy lasagna. My whole family loved it. We will be making it again!

Dessert Pizza

Recipe From Recipe Zaar
Dough

(or you can use your favorite pizza dough recipe)
1 cup water
2 cups all-purpose flour
1 1/2 tablespoons vegetable oil
3/4 cup cake flour
1 teaspoon salt
1/4 teaspoon active dry yeast (proofed in water)

Crumb topping
1/2 cup flour
1/2 cup brown sugar
1/2 cup quick oats
1/2 cup firm butter or margarine
1 teaspoon cinnamon

Vanilla glaze
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted margarine or butter
1 teaspoon vanilla extract

1. Combine all crust ingredients in a mixer and knead for 10 minutes. Place in a large bowl, cover the bowl with plastic wrap and allow to ferment as long as possible (12 to 24 hours).
2. Punch down dough now and then when you get a chance.
3. Preheat oven to 550 degrees F.
4. Roll the dough as thin as desired. Roll, flour, flip and repeat until you end up with a shape equal to 90% the size of your pan, as it will stretch when you transfer the dough. Place dough on pizza stone or in pan. Brush with vegetable oil and prick with fork. Pre-bake for 3 minutes.
5. Remove from the oven and spread with cherry, blueberry or apple pie filling. If you want whole pieces of fruit with a thick topping, you will need 1 whole large can, otherwise you will need to purée half the filling if you want a thinner topping. After you have spread on the filling, you put on the crumb topping. Mix well with a fork or pastry blender. Spoon over pie filling. Use as much as you want of the topping. Put the rest in a zip-type bag in the refrigerator to save. Return pizza to the oven and continue to bake for 10 to 15 minutes or until crust is light golden brown. Remove and drizzle with Vanilla Glaze.
6. Yields one 16-inch dessert pizza. (I made two smaller pizza's)

For some reason I love Pizza Hut's Dessert Pizza. I wasn't about to go spend the money when I had everything at home to make it at home. I used my own pizza dough recipe and it tasted great. But the one provided above also looks good!

It was a hit! The whole family loved it!

Root Beer Cookies

1 c. brown sugar

1/2 c. butter or margarine

1 egg

1/4 c. buttermilk

1 t. root beer concentrate

1 3/4 c. all-purpose flour

1/2 t. baking soda

1/2 t. salt

Cream together brown sugar and butter. Add egg. Add buttermilk and root beer concentrate and mix well. Combine flour, baking soda, and salt. Add the dry ingredients to the root beer mixture and mix well. Drop by teaspoonfuls onto a greased cookie sheet at least 2 inches apart. Bake at 350 degrees for 7-8 minutes. Remove to cooling rack and brush with glaze while cookies are still hot.

Root Beer Glaze:

2 c. powdered sugar

1/3 c. butter

1 1/2 t. root beer concentrate

2 T. hot water

Mix all ingredients together well. Brush on the tops of the hot cookies. Serve with vanilla ice cream.

When I lived in Utah I remember seeing this on ksl during lunch time. I haven't gotten around to making them until now. Whew! They were pretty good, but not something I'd make too often. The concentrate seemed a little strong.

15 Minute Steak Soft Taco's

1 tablespoon oil

1 pound boneless beef sirloin steak, cut into strips

2 cup water

1 cup Salsa

1 package Taco Seasoning Mix

2 cup instant White Rice, uncooked

8-12 Flour Tortillas (6-8 inch)

1 cup Shredded Cheese

Optional:

Sour Cream

Additional Salsa

Cilantro

Heat oil in large skillet on medium-high heat. Add steak; cook and stir until lightly browned. Stir in water, salsa and seasoning mix. Bring to boil.

Stir in rice; cover. Remove from heat. Let stand 5 minutes.

Spoon steak mixture evenly onto tortillas; top with cheese, or any other toppings you'd like to add. Fold up sides to enclose filling.

When Mike and I were first married I found this recipe off of a minute rice box. This has been a favorite for years now. It's quick, easy, and filling.

Oven Baked Rice

• 2 cups water
  
• 1 cup rice, long grain type
• 1 teaspoon salt
• 1 tablespoon butter, unsalted is good

Preheat oven to 350 degrees F.
Pour water into microwavable glass dish. Bring water to a boil in the microwave.
Add the rice, salt and butter to the glass dish.
Stir to combine the ingredients.
Cover and bake for 25 to 30 minutes.

Sorry no picts. Camera out of order!
This is my new favorite way to cook rice. You HAVE to try it!

Easy Broccoli Quiche

Recipe From ALL RECIPES

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted


Directions
Preheat oven to 350 degrees F (175 degrees C).
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake in preheated oven for 30 minutes, or until center has set.

Onion Soup Sunday Roast

4 lbs. roast
1 packet dry onion soup mix
1 can beef broth
1 cup baby carrots
1 cup sliced mushrooms (fresh)
1 onion, chopped
1 stalk celery, chopped
3-4 potatoes, peeled and cubedDirections


1. Place roast in the slow cooker and add the carrots, onion, potatoes, mushrooms and celery. Mix the onion soup mix with the beef broth and poor over the top.
2. Cover and cook in a slow cooker on low setting for 8 to 10 hours.