Basic waffles

2 cups flour
3 tsp. baking powder
1/2 tsp. salt
2 Tbs. sugar
2 eggs
1 2/3 cups milk
1/2 cup oil

Basic pancakes

1 1/2 cups flour
3/4 tsp. salt
3 tsp. baking powder
2 Tbs. sugar
1 egg
1 1/3 cup milk
3 Tbs. oil or melted butter

Banana Bread

 ½  cup softened margarine

1 cup sugar

1 Tbs. vanilla

2 eggs Add and beat well

Add 3 large ripe bananas

1 1/2 cups flour

1 tsp baking soda

1 tsp baking powder

½  tsp. salt

Bake at 350 for 1 hr.

Chocolate Chip cookie Dough Cupcakes with Cookie Dough Buttercream Frosting

For the cookie dough:
2 sticks softened butter
3/4 cup sugar
3/4 cup brown sugar
4 Tbs. milk
1 Tbs. vanilla
2 1/2 cups all purpose flour 
1/4 tsp. salt
1 cup mini chocolate chips


For the cupcakes:
3 sticks softened butter
1 1/2 cups light brown sugar, packed
4 large eggs
2 2/3 cups all purpose flour
1 ts. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 cup milk
2 tsp. vanilla extract
**Or you can just use a yellow cake mix


For the frosting:
3 sticks softened butter
3/4 cup light brown sugar, packed
3 1/2 cups powdered sugar
1/2 tsp. salt
2 Tbs. milk
1 tsp. vanilla extract


To make the cookie dough:
combine the butter and sugars in a mixing bowl and cream on medium-high speed until light and fluffy, about 2 mins. beat in milk and vanilla until incorporated and smooth. Beat in the flour and salt until just combined. Stir in the chocolate chips. Using a 1.5 scoop, shape the dough into balls. Freeze on a parchment lined baking sheet overnight.


To make the cupcakes:
preheat the oven to 350 degrees. Line cupcake pans with liners. In a bowl mix butter and brown sugar. Beat together on medium-high speed until light and fluffy about 3 minutes. Mix in the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
Combine the flour, baking powder, baking soda, and salt in a mdium bowl. Stir together to blend. Add the dry ingredients to the mixer bowl on low speed, alternating with the milk, beginning and eding with the dry ingredients, mixing each addition ust until incorporated. Blend in the vanilla. 
Using a 3 Tbs. scoop, fill the prepared cupcake liners 2/3 full with the cupcake bagtter. Place a frozen cookie dough ball on the top center of each cupcake. 
Bake at 350 for 16-18 minutes.


To make the frosting: 
Combine the butter and brown sugar in a mixing bowl and cream on medium-high speed until light and fluffy. Beat in the powdered sugar until smooth. Beat in the salt, milk, and vanilla extract until smooth and combined. 
Frost cupcakes and sprinkle with mini chocolate chips
Makes 24 cupcakes

Hot Spinach-Artichoke Dip

1 (10-ounce) pkg. frozen chopped spinach
2 (13-ounce) cans artichoke hearts
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup cream cheese
1 cup freshly grated parmesan cheese
1 cup grated pepper jack cheese
Preheat oven to 350 degrees. Grease a casserole dish with nonstick spray
Heat the spinach in a microwave on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.
Combine all the ingredients except the jack cheese in a large bowl. Stir well, scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes.

Macaroni Grill Rosemary Bread

1 Tbs. yeast
1 Tbs. sugar
1 cup warm water
2 1/2 cups flour
1 tsp. salt
2 Tbs. rosemary
2 Tbs. butter
Place yeast, sugar and water in large bowl or food processor and allow mixture to become bubbly
Mix in 1 Tbs. butter, salt, and 2 cups of flour
Add one tablespoon of fresh chopped rosemary. 
Knead for 10 minutes by hand or in food processor about 5 minutes until smooth and elastic, add more flour if necessary
Oil a bowl, put dough in it and over with a towel.
Let dough rise in a warm place for one hour until doubled. 
Punch down dough and divide in half
Let dough rest about 5 minutes
Spray baking pan or cookie sheet with cooking spray
Shape the dough into 2 small rounded oval loaves
Sprinkle remaining 1 Tbs. of rosemary over the loaves and press lightly into the surface.
Let loaves rise again until doubled, about 45 minutes
Preheat over to 375 degrees
Bake for 15-20 minutes, until lightly browned
Carefully remove from oven, brush with remaining butter and salt if desired.

Spanish Rice

2 Tbs. oil
2 Tbs. chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa


Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender about 5 minutes.
Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.