LUSCIOUS CINNAMON ROLL WAFFLES

LUSCIOUS CINNAMON ROLL WAFFLES
Yield: About 12 (4-inch) waffles


Completely decadent breakfast treat- like a deconstructed cinnamon roll, turned into a waffle.


Ingredients:

WAFFLES:

1 3/4 cups all-purpose flour

2 Tablespoons granulated white sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

2 cups buttermilk

1/4 cup canola oil

1 teaspoon vanilla extract



CINNAMON TOPPING:

1/2 cup butter, melted

3/4 cup brown sugar, packed

1 Tablespoon grond cinnamon



CREAM CHEESE TOPPING:

4 Tablespoons butter

2 ounces cream cheese

3/4 cup powdered sugar

1/2 teaspoon vanilla extract



Directions:

1. Prepare waffles: In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. Make a well in the center of the mixture; set aside.



2. In a separate bowl, whisk together eggs, buttermilk, oil and vanilla. Pour into the bowl with the dry ingredients. Stir just until moistened; batter will be slightly lumpy.



3. Preheat a waffle iron and spray with nonstick spray. Pour batter into waffle iron grid and close the lid. Bake until waffles are completely done- follow your waffle iron's instructions. Use a fork to remove finished waffles. Repeat with remaining batter. Keep waffles warm until ready to serve (a 200 degree oven is perfect).



4. Prepare cinnamon topping: In a medium bowl, mix butter, brown sugar and cinnamon. Scoop the filling into a small zip baggie and set aside.



5. Prepare cream cheese topping: In a medium, microwave-safe bowl- heat butter and cream cheese for 30 to 60 seconds; just until melted. Stir together until smooth; whisk in powdered sugar and vanilla extract.



6. When ready to serve, place waffle on plate, drizzle cinnamon topping, then drizzle cream cheese topping. Use as much or as little as you'd like. Serve

CHICKEN HONEY & LIME ENCHILADAS

Chicken Honey & Lime Enchiladas:

•1/3 cup honey

•1/4 cup lime juice (about 2 large limes)

•2 teaspoons to 1 Tablespoon chili powder

•2 large cloves of garlic, finely minced or 1/2 teaspoon garlic powder

•1 lb boneless skinless chicken breasts (about 2 large breasts), cooked and shredded

•12 corn or flour tortillas

•2 cups of Mexican cheese blend, shredded 

•1 14-oz can of green enchilada sauce (mild or medium, to your taste)

•1/2 to 3/4 cup of heavy cream

•nonstick cooking spray

•1 Tablespoon of chopped cilantro, to garnish optional


Preheat oven to 350 degrees F. Place the cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic or garlic powder. Whisk together thoroughly to combine. Pour this mixture over the chicken and cover with plastic wrap. Allow to marinate while you prepare the tortillas, 30 minutes or up to 1 hour, in the refrigerator.


Heat a large griddle till a drop of water skitters across (about 350 degrees F). Spray the surface with non-stick cooking spray or a oil it with a little bit of canola oil in between each round of tortillas. Heat tortillas about 20 seconds on each side till warm and flexible and some golden brown spots have appeared. Remove the tortillas from the griddle and keep them between a couple of paper towels until ready to use.


Spray the sides and bottom of a 9x13-inch baking dish lightly with cooking spray.

In a medium bowl combine the enchilada sauce and the heavy cream. Spread about 1/2 cup of the mixture in the bottom of the oiled baking dish.

Add a large spoonful (about 2 tablespoons) of the chicken mixture to the center of each tortilla in a line. Cover the chicken with a large tablespoon (or big pinch) of cheese, then roll the tortilla up from one side to make a rolled enchilada - it will be more of an over lap on the seam side that rolled tightly. Place the enchilada seam side down in the baking dish starting at one end with the long edge parallel to the longest side of the pan so that you end up with two columns of six enchiladas each.

Repeat with the remaining chicken, cheese and tortillas. You will use about 1 1/2 cups of the cheese for the filling and set the remainder aside for topping the enchiladas in the pan. Add the remaining marinade mixture to the enchilada sauce and cream mixture, if desired. Pour this mixture over the top of all the enchiladas. Sprinkle with the remaining cheese.


Bake the enchiladas for 30 to 35 minutes, until the cheese is melted and bubbly and starting to brown on top.   ENJOY!!!

Amazing Peanut Butter Cookies

AMAZING PEANUT BUTTER COOKIES
Makes about 3 dozen cookies)

•1 cup sugar

•1 cup corn syrup

•1 jar (18 oz ounce) peanut butter, crunchy or smooth

•6 cups corn flakes

•3 oz good quality chocolate of your choice

Directions

1.Combine sugar and corn syrup in a medium saucepan. Place over medium-high heat and stir until the mixture comes to a full boil. Remove from heat and stir in the whole jar of peanut butter. Mix well.

2.Add corn flakes to a large bowl. Pour peanut butter mixture over corn flakes and mix well, taking care to coat all of the corn flakes.

3.With a tablespoon or cookie scoop, scoop out and form into 1-2 inch balls, depending on your preference, and place them on a cookie sheet lined with parchment or wax paper.

4.Put the chocolate in a small bowl and melt in the microwave for about 30 seconds. Stir until smooth.

5.Drizzle the melted chocolate over the cookies

Mmmmm!!! Artichoke Cheese Bread!!!

Artichoke Cheese Bread

Ingredients:
1 (14 ounce) can artichoke hearts (drained and chopped)
2 green onions (sliced)
2 cloves garlic (chopped)
1 (4 ounce) package cream cheese (room temperature)
1/4 cup mayonnaise
1/2 cup sour cream
1/2 cup mozzarella (grated)
1/4 cup parmigiano reggiano (grated)
1 loaf Italian bread (sliced in half lengthwise)

Directions:
1. Mix the artichoke hearts, green onions, garlic, cream cheese, mayonnaise, sour cream, mozzarella and parmigiano reggiano reserving some of the cheese.
2. Hollow 1/2 an inch out of the center of both halves of the bread.
3. Spread the mixture into the hole in the bread slices and top with the reserved cheese.
4. Bake in a preheated 350F oven covered in foil for 20 minutes.
5. Remove the foil and continue to bake until the cheese is melted and golden brown.

Fast Easy SNICKER SALAD

SNICKER SALAD (tastes like a yummy carmel apple with nuts and chocolate)
Ingredients:
Cool whip
one package of instant vanilla pudding (small box)one cup of milk
Snickers (frozen or cold - easier to chop)green apples (tart, with a little sweet and lots of juicy)
1.Add instant pudding into mixing bowl and pour in 1 Cup cold milk. Mix well and let chill while chopping candy.

2.Chop Snickers bars into bite size pieces (I usually use about 2 bags of mini sickers or more - I like A LOT or about 10-15 king size). I have added Milky way bars and Rolos in with the Snickers before or you can omit the Snickers and just add Rolos and Milky Way bars if there is a peanut allergy.

3.Chop green apples into bite sized pieces (I use about 8-10)
4.Fold in one 8 ounce container of Cool Whip (or more if you think it needs more. I usually buy the 16 ounce container just in case) into the pudding.

5.Combine candy and apples in bowl with pudding mixture.

6. ENJOY!! Be sure and control yourself or you might just eat the whole bowl yourself!

DELISH GREENBEAN BACON BUNDLES

DELISH GREENBEAN BACON BUNDLES
1  pound fresh green beans

10 - 12 slices thick cut bacon ( I sometimes use regular bacon)

2 tablespoons butter

1 tablespoon brown sugar

2 cloves of garlic, minced *I only used one

1/4 teaspoon salt

1/4 teaspoon pepper

Preheat oven to 400 degrees F. Spray a 9 x 13 baking dish with non-stick spray.

Wash and thoroughly dry green beans, then season with salt and pepper. Bundle together about 5-8 green beans – this will depend on your size of beans and the amount of beans you get for one pound. Bundle together as many as you’d like! Using a slice of bacon, wrap it around the center of the beans to hold it together. Lay the bundle bacon seam side down in the baking dish to hold it together. Repeat with remaining beans.

Heat a small saucepan over low heat. Add butter, brown sugar and garlic and whisk until melted and combined. Using a pastry brush, brush the mixture over top of each green bean bundle. Cover the bundles with foil and bake for 35 minutes.

BAKED CRAB RANGOON

Baked Crab Rangoon

Yield: 12 servings

Ingredients:


1 can (6 oz.) white crabmeat, drained and chopped
4 oz. (1/2 of 8-oz. pkg.) cream cheese, softened
2 tablespoons light mayonaise
... ½ teaspoon Sriracha
2 teaspoons finely slice chives, plus more for garnish
fresh ground pepper to taste
12 won ton wrappers

Directions:


1. Preheat oven to 350°F. Spray a mini muffin tin with nonstick cooking spray.

2. In a medium bowl, combine crab meat, cream cheese, mayonaise, Sriracha, chives, and pepper. Mix until well combined.

3. Place 1 won ton wrapper in each 12 mini muffin cups. The edges of the won ton wrappers will extend beyond the mini muffin tin cups and may need to be folded slightly. Fill the center of each won ton cup with crab mixture.

4. Bake 15 to 20 minutes or until edges of cups are golden brown and filling is heated through. Garnish with reserved chives.

Frozen Cherry Mojitos

Yield: About 6 servings

Ingredients:

1 pound bag frozen pitted cherries
3 cups crushed ice, plus extra to serve if desired
1/2 cup packed fresh mint leaves
1 cup white rum
Lime Simple Syrup, recipe follows
Lime wedges and fresh cherries, for garnish

Lime Simple Syrup

1 cup sugar
1 cup water
3 limes, juiced and zested

Directions:

1. Place the frozen cherries, ice, mint, rum, and lime simple syrup in a blender. Blend until smooth.
2. Pour the mixture into chilled glasses and top with crushed ice. Garnish with lime wedges and cherries.

Lime Simple Syrup

In a small saucepan, combine the sugar, water, lime juice, and lime zest over medium heat. Bring to a boil, reduce heat, and simmer for about 5 minutes, stirring occasionally, until the sugar has dissolved. Remove the pan from the heat and allow the syrup to cool to room temperature minutes before using. If making in advance, store in a sealed container within the refrigerator.

Notes:

- Not a fan of rum, give vodka a try. Not a fan of alcohol period? These were incredibly delicious without the alcohol.