Sweet Potato Waffles

I got this from Texas Co-op magazine

 Ingredients:

2 cups flour

1\4 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon cinnamon

1\2 teaspoon ground ginger

1\4  teaspoon nutmeg

(I added 1\2 teaspoon pumpkin spice)

1 1\2 cups milk

1 cup mashed sweet potatoes

1\4 cup vegetable oil

2 eggs

1 teaspoon vanilla extract

Method:

I did this part the night before

1. In a large bowl, combine flour, brown sugar, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.

2. The next morning in a separate bowl add milk, sweet potatoes, oil, eggs,and vanilla. Mix until smooth.

3. Pour a little dry mixture at a time to wet ingredients. Mix well

4. In a preheated waffle iron, spray with your favorite cooking spray and add batter. Close, and cook according to manufactures directions. Revove and add butter and maple syrup. Enjoy

Basil/mozarella chicken

I got this recipe from six sisters. 

 Ingredients:

4 chicken boneless/skinless breasts 

Salt and pepper to taste

4 slices mozzarella cheese 

1/3 cup basil pesto

1/4  cup plain Greek yogurt

1/4 cup Parmesan cheese, grated

1/2 cup halfed cherry tomatoes

Fresh basil leaves

Instructions:

Preheat oven to 350 degrees Spray 9"X13" baking dish with cooking spray.

Place chicken breats in baking dish and season both sides with cooking spray.

In a small bowl combine pesto, Greek yogurt, and Parmesan cheese. Mix until combined.

Divide sauce evenly between the 4 chicken breasts.

Bake in preheated oven for 20 min. (I cooked it 30 min.)

Remove from oven and top with mozzarella cheese

Place halfed cherry tomatoes on top and cook an additional 10 min. Remove from oven and sprinkle with fresh basil. Enjoy.

Lemon/Raspberry Cake

This is where I found the recipe

https://theviewfromgreatisland.com/raspberry-lemon-cake/

Ingredients for cake

9 Tablespoons unsalted butter at room temp.

1 cup granulated sugar

3 large eggs, separated

2 cups all purpose flour

1 Tablespoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

1 cup plain yogurt or sour cream

1 heaping cup raspberries

Lemon buttercream frosting

2 sticks butter at room temperature

5 cups confectioner's sugar, sifted

juice of 1 1/2 lemons

optional yellow food coloring

Instructions

1. Preheat oven to 350 degrees. Butter and flour two 9" cake pans (you can use 8" cake pans, just increase the cooking time. I use parchment paper on the bottom of the pans to insure a good release.

2.  Cream the butter and sugar until light and fluffy, scraping down the sides of the bowl as necessary.

3. Beat in egg yolks, one at a time. In a separate bowl beat the egg whites until soft peaks form.

4. Whisk together the flour, baking powder, salt, and baking soda. 

add to the butter mixture alternately with the yogurt and mix until well combined. Scrape down the bowl. Fold in egg whites. When no white streaks remain, fold in the raspberries.

5. Spread the batter evenly between the two cake pans and even out the tops with spatula.

6. Bake the cakes on the same oven shelf for about 25 min., or until the center springs back when touched and edges are starting to turn golden. Don't over bake.

7. Let cakes cool for 10 min. before turning them out and cooling them completely on a rack.

8. To make frosting, cream the butter, sugar, and food coloring. Add enough lemon juice to make a a creamy spreadable frosting. I add the lemon zest of the lemon Beat until smooth and creamy. 

9. Frost the cake when completely cool. Add a generous amount of frosting to the first layer, then top with second layer and finish frosting top and sides.

Snicker/ Carmel cupcakes

You can find the recipe  here: https://www.sixsistersstuff.com/recipe/snickers-cupcakes-recipe/

1 box (15.25oz.) devils food cake mix

1 (3.4oz.) instant chocolate pudding

3/4 cup sour cream

3/4 cup vegetable oil

3 large eggs

1 teaspoon vanilla extract

Carmel Buttercream frosting

1/2 softened butter to room temp.

1/4 cup Carmel sauce

1/4 teaspoon salt

3 cups powdered sugar

Additional toppings

Mini chocolate chips

Chopped peanuts

Carmel sauce

Snicker bites cut in 1/2

Instructions

1. Preheat oven to 350 degrees

2. Line muffin tins with cupcake liners

3. In a large mixing bowl, whisk together cake mix, pudding, sour cream, veg. oil, eggs, and vanilla. Beat until combined.

4. Bake 20 min. or until toothpick comes out clean

5. Let cupcakes cool completely.

6. In large mixing bowl, beat together softened butter, Carmel sauce, and salt. Gradually beat in powdered sugar until fluffy.

7. Spread frosting unto cooled cupcakes.

8. Top with a drizzle of Carmel sauce, candy, chocolate chips, and peanuts.

Island pork tenderloin

This is not a great picture, but we loved it.

Inhredients:
1- 1 1/2 lb. Pork tenderloin
2 T. Olive oil
Rub:
2 t. Salt
1 t. Cinnamon
1 t. Cumin
1t. Chili powder
1/2 t. Black Pepper
Glaze:
3/4 c. Brown sugar
2 T. Minced garlic
1 T. Sriracha sauce
Instructions:
1. Preheat oven to 350°  Drizzle an
 oven safe pan such as a cast iron
skillet with olive oil.
2. Whisk together rub ingredients.
Sprinkle rub mixture over tenderloin.
Use fingers to massage into meat.
3. Place tenderloin in skillet and allow
to brown 3-4 min. on each side.
4. Mix glaze ingredients together and
spread over the tenderloin. Transfer
to preheated oven and bake 20 min.
until cooked through.
5. Cut tenderloin into 1" slices. Drizzle
glaze from pan over tenderloin
before serving.

French onion chicken casserole

Found this recipe
on eatwell 101. I think
this would also be good
on pork chops. You can find the recipe
Here















Printable Version
Ingredients:
3 boneless, skinless chicken breasts
1-2 teaspoons garlic powder
1 teaspoon oregano
Red pepper flakes to taste
Salt and pepper
1 cup shredded mozzarella cheese
( or Gruyere)
2-3 T. unsalted butter
5 large onions ( I used 2)
3 cloves garlic, minced
1/4 - 1/2 cups chicken stock
parsley for garnish
1. To make chicken casserole: Preheat oven to 400 degrees F
Lightly spray a 9" X 13" baking dish with cooking spray.
2. Melt butter in a large skillet over medium/high heat. Add onions and season with salt and pepper. Cook for 5-8 min. until soft.
3. Reduce heat and cook until onions are caramelized.- about 15 min. longer. Pour in 1/4 cup broth if pan gets too dry. Keep stirring until onions are browned.
4. Stir in minced garlic about 1 min. Turn off heat and cool a few min.
5. Season chicken breasts w/o oregano, crushed pepper flakes, salt, pepper, and garlic powder. Go easy on salt because onions and cheese have salt. Arrange chicken breasts in prepared baking dish.
6. Divide onions on top of each chicken breast. Sprinkle cheese on to and bake 25- 30 min. ( more depending on thickness. Turn on broiler and broil additional 2 min. Garnish w/o chopped parsley if desired.

Lemon Blueberry Explosion Loaf

We are headed to Oregon to stay with friends for aS week and thought I would bake a loaf of breakfast bread to have in the morning before we head out to hike in cool weather. You can find the blog Here.

Ingredients:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 large eggs

3/4 -1 cup granulated sugar

1 cup sour cream or Greek yogurt

1/2 cup canola oils

2 Tablespoons lemon zest

1-2 Tablespoons lemon extract

1 1/2 cups blueberries 

1 Tablespoon flour to toss and coat with blueberries before adding to loaf

Old Fashioned Powdered Sugar Glaze:

3/4 - 1 cup powdered sugar

1-2 Tablespoons almond milk or other milk you have on hand

Instructions:

1. Preheat oven to 350 degrees F. Spray a 9 X 5 loaf pan with non-stick spray. Parchment paper makes it easy to get out of the loaf pan.

2. Whisk together the flour, baking powder, salt and set aside.

3. In a large bowl, add the eggs, sugar, sour cream/ yogurt and oil. Whisk until smooth.

4. Add lemon zest, and lemon extract. Whisk together well.

5. Add dry ingredients and whisk or stir until just combined.

6. Put blueberries in a container and add 3 teaspoons flour and shake. Add to mixture and fold blueberries into mixture.

7. Pour batter into prepared loaf pan. Bake for 52-57 minutes or until golden brown.

8. The last 10 minutes of baking, tent pan with foil by loosely draping a sheet of foil over bread to prevent excessive browning on top and sides of bread before center cooks through.

9. Allow loaf to cool in pan for at least 30 minutes before glazing. (I did not do this, thus the crack)

10. For the glaze, combine powdered sugar and almond milk. Stir until smooth.

11. Drizzle over cake.