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.

Apricot chicken

• 4 (6-ounce) skinless boneless chicken breast halves
• 5/8 teaspoon salt
• 1/2 teaspoon black pepper
• 1/3 cup sliced almonds
• 1/2 cup apricot preserves
• 1 1/2 tablespoons soy sauce
• 1 tablespoon whole-grain mustard
• 1 tablespoon unsalted butter

Put oven rack in lower third of oven and preheat oven to 400°F. Lightly oil a 13- by 9-inch flameproof baking dish (not glass).

Pat chicken dry and sprinkle all over with 1/2 teaspoon salt and 1/4 teaspoon pepper total, then arrange at least 1/4 inch apart in baking dish. Bake 10 minutes.

While chicken bakes, toast almonds in a small baking pan in oven, stirring twice, until golden, 8 to 10 minutes.

Meanwhile, cook apricot preserves, soy sauce, mustard, butter, and remaining 1/8 teaspoon salt and 1/4 teaspoon pepper in a small saucepan over moderate heat, stirring, until preserves are melted. Pour sauce over chicken and continue to bake until chicken is just cooked through, about 10 minutes more.

Turn on broiler and broil chicken 4 to 5 inches from heat, basting once, until chicken is glazed and browned in spots, about 3 minutes. Serve sprinkled with almonds.

Read More http://www.epicurious.com/recipes/food/views/Apricot-Chicken-with-Almonds-231356#ixzz1us6j7aoD

Spinach & Sausage stuffed shells

1 box of jumbo shells cooked until slightly al dente
(you still want it to be firm so you can stuff them
they will cook in the oven)
12-16 oz. of Italian sausage cooked and drained
15 oz. of ricotta cheese
12-16 oz. of frozen spinach
1/2 cup of Parmesan cheese
3 Tbs. lemon juice
2 cloves of crushed garlic
1 tsp. of oregano
2 eggs -beaten
salt and pepper to taste
spaghetti sauce

Cook Italian sausage. Once cooked you can put in a food
processor and grind up so it is fine and not so chunky.
Add the rest of ingredients except spaghetti sauce.
Heat over over medium heat until everything is mixed together.
Then stuff the shells. Cover the bottom of a 9x13 pan with a
thin layer of spaghetti sauce and place the stuffed shells in the pan.
Once you have filled all of the shells cover them with spaghetti sauce.
Cover with tin foil and bake in a preheated oven at 350 degrees for
20 minutes. Remove foil and cover with 1 cup of mozzarella
cheese and bake for an additional 10 minutes or until cheese is melted.

Crock pot Chicken and Dumplings

1 (3 lb.) chicken, cut up

1/2 cup chicken bouillon broth

2 tsp. salt

1/2 tsp. pepper

1/2 tsp. poultry seasoning

3 stalks celery, cut in 1 inch pieces

3 small carrots cut into 1 inch pieces

2 cups packaged biscuit mix

3/4 cup milk

1 tsp. parsley flakes

Wash chicken pieces; cut away excess fat.

Place raw chicken pieces in a crock with

largest bony pieces on the bottom. Add

bouillon broth; sprinkle chicken with salt,

pepper, poultry seasoning. Add celery and

carrots on top. Cover. Place crock into outer

shell; cook. Cook on Low setting, 8 to 10

hours or High setting 4 to 4-1/2 hours. Combine biscuit mix, milk, parsley flakes; stir

until just moistened. Drop dumpling mixture by spoonfuls (about 8) over steaming

chicken; cover, cook on High setting 30 minutes in 3-1/2 quart; 15 to 20 minutes in 5-1/2

quart. Serve immediately.

Cafe Rio Chicken Salad

Rio Creamy Tomatillo Dressing

1 buttermilk ranch dressing packet (make as per recipe)

2 tomatillos (tomato like vegetable with a husk around them

1/2 bunch of cilantro

1 clove garlic

Juice of 1 lime

1 jalapeno (Use the seeds too if you like it spicy. You could substitute a few drops of green

tabasco for the jalapeno.)

Use a food processor to blend all the ingredients well. Refrigerate.

Cafe Rio Chicken

1 small bottle Kraft Zesty Italian Dressing

1 T chili powder

1 T cumin

3 cloves garlic-minced

5 Ibs chicken breast

Cook all together in a crock pot for 4 hours, shred meat and cook 1 additional hour.

Cafe Rio Rice

4 c water

4 t chicken bouillon

4 t garlic -minced

1/2 bunch cilantro

1 can green chiles-or equivalent fresh

1/2 t salt

1 T butter

1/2 onion

2 c rice 

Blend cilantro, green chiles and onion together in food processor. Bring water to a boil and add

all ingredients, simmer covered 30 minutes.

This is typically made in the restaurant with a grilled tortilla with melted cheese and covered with rice, chicken, lettuce, tomato, and dressing.

Toffee Dip with Apples

3/4 c. brown sugar

1/2 c. powdered sugar

1 tsp. vanilla

(8-oz.) pkg. cream cheese, softened

3/4 c. toffee bits

1 c. pineapple juice

8-10 apples, cut into wedges

Combine sugars. cream cheese and vanilla in a bowl. Beat at medium

speed until smooth. Stir in toffee bits; mix well. Cover and chill. (Toffee

bits

Toss apples in pineapple juice (or lemon juice or Sprite) to keep them

from browning. Drain well. Store apples in an airtight container and chill.

Serve with dip .

Grilled Lemon Chicken

1 Tbs. finely grated fresh lemon zest

- 1/2 C. Fresh lemon juice

- 1/2 C. Vegetable oil

- 1 large egg

- 1 Tbsp. salt

- 1 Tbsp. poultry seasoning

- 1/4 tsp. White pepper

- 3 1/2 lb. chicken, cut into 8 serving pieces

Combine 1st 7 ingredients into a blender and blend until emulsified. Add to chicken and

marinate for at least 30 minutes.

Glazed pork Medallions

- 1/2 C. Balsamic vinegar

- 3 Tbsp. Honey

- 2 Tbsp. Olive oil

- 1 Tbsp. Chopped fresh rosemary

- 4 Garlic cloves

- 1 Tbsp. Dijon mustard

- Salt & Pepper

- 2 Ibs. pork tenderloin cut into Y2 inch medallions

- Canola oil for searing

Preheat oven to 350 degrees

Glaze: Whisk together vinegar, honey, olive oil, rosemary, garlic and mustard

Pork: Salt and pepper pork, cover skillet with canola oil and heat until hot, sear each side

for 1 minute. Transfer pork slices to shallow baking dish, in one layer. Pour glaze over

the top coating both sides and roast for 8-10 minutes until done.

Perfect Rice

Ingredients

• 2 tablespoons butter

• 1 shallot, chopped

• 1 1/2 cups long-grain rice

• Salt and freshly ground black pepper

• 2 1/2 cups chicken broth or water, warmed

• 1 clove garlic, smashed

• 2 sprigs fresh thyme

• 1 tablespoon freshly chopped parsley leaves, for garnish

Directions

Melt butter in a 2-quart saucepan over medium heat. Add shallot and saute until tender. Add the rice and stir until the rice is

glossy and coated with the butter. Season with salt and pepper, to taste, and add the warmed stock. Add the smashed

garlic and sprigs of thyme. Cover with a tight fitting lid. Cook for 15 to 17 minutes.

Remove the thyme and garlic. Fluff with a fork and add fresh chopped parsley.

Sugar Cookies

Ingredients:

 2 eggs

2 C. sugar

I C. butter or shortening

I tsp. vanilla

I C. milk  

6 C. flour

1 tsp. salt

1 tsp. baking soda

3 tsp. baking powder

Beat sugar, butter, and eggs until light and fluffy. Add other ingredients alternating w/ the milk. Roll out and cut as desired.

Bake at 350 degrees for 7-9 minutes.

marshmallow cookies

INGREDIENTS

1 stick (4 oz.) unsalted butter

7 bars (3.5 oz. each) semisweet chocolate—12 oz. chopped, 7.5 oz. cut into                 

                                                     cut into 1 inch square & rest for garnish

1 1/2 cups flour

1/4 cup unsweetened cocoa powder

1 1/2 tsp. baking powder

1/4 tsp. salt

1 1/4 cups (packed) light brown sugar

3 eggs, at room temperature

1 1/2 tsp. pure vanilla extract

30 marshmallows

DIRECTIONS:

In a medium saucepan, melt the butter and chopped chocolate, stirring frequently, over medium heat. Let cool for 15 minutes.

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.

Using an electric mixer, beat the sugar, eggs and vanilla at low speed until smooth, 2 minutes. Mix in the cooled chocolate mixture just until blended. Add the flour mixture in 2 batches, mixing on low speed until just combined. Refrigerate the dough for at least 1 hour. (If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.)

Position a rack in the upper third of the oven; preheat to 325°. Line 2 large cookie sheets with parchment. Using a tablespoon, scoop the dough and roll between your palms to form 1-inch balls. Arrange about 16 balls 2 inches apart on each cookie sheet, flattening slightly. Bake until the tops of the cookies crack, about 12 minutes.

Meanwhile, snip 8 marshmallows in half crosswise and stick 1 square of chocolate onto each of the cut sides.

Remove the cookie sheets from the oven; gently press a marshmallow half, chocolate side down, into each cookie. Bake until the marshmallows are just softened, about 4 minutes. Transfer the pans to racks to cool for 5 minutes; grate the remaining chocolate over the hot cookies. Using a spatula, transfer the cookies to the racks; let cool. Repeat the process with the remaining dough, marshmallows and chocolate. Bake each batch on a clean sheet of parchment.