Waffles of Insane Greatness

3/4 cup flour (can use whole wheat)

1/4 cup cornstarch

1/2 tsp baking powder

1/4 tsp baking soda

2 Tbs sugar

1/2 tsp salt 

1 cup buttermilk

1/3 cup oil

1 egg

3/4 tsp vanilla

Whisk together dry ingredients, then mix wet ingredients.  Combine both together and let stand 15-20 minutes.  Bake in Belgian waffle maker.  Makes 2 big waffles; recipe can be double or tripled with great results.

Submitted by Karren Mitchell

Mediterranean Pasta Salad

Salad Ingredients:

• 12 ounces dry pasta (I used farfalle)
• 1 English (hot house) cucumber, sliced and quartered
• 1 pint cherry or grape tomatoes, halved
• 2/3 cup sliced kalamata olives
• 4 ounces crumbled feta cheese
• half of a medium red onion, peeled and thinly sliced
• lemon-herb vinaigrette (see below)

Lemon-Herb Vinaigrette:

• 1/4 cup virgin olive oil
• 2 Tablespoons red wine vinegar
• 1 Tablespoon freshly-squeezed lemon juice
• 2 teaspoons dried oregano, minced
• 1 teaspoon honey
• 2 small garlic cloves, minced
• 1/4 teaspoons freshly-cracked black pepper
• 1/4 teaspoon salt
• pinch of crushed red pepper flakes

Whisk all ingredients together until combined.

Directions:

1. Cook the pasta al dente in a large stockpot of salted water according to package directions. Drain pasta, then rinse under cold water for about 20-30 seconds until no longer hot. Transfer the pasta to a large mixing bowl.
2. Add cucumber, tomatoes, kalamata olives, feta cheese, and red onion to the mixing bowl, then drizzle all the vinaigrette evenly on top.  Toss until all the ingredients are evenly coated with the dressing.
3. Serve immediately, garnished with extra feta and black pepper if desired.

Yield:  6-8 servings

Shared by Karren Mitchell (from:  gimmesomeoven.com)

Better Than Anything Brownies

1 (15.25-ounce) package German chocolate cake mix
3/4 cups butter, melted
1 (5 3/4-ounce) can evaporated milk, divided
1 (14-ounce) bag caramels
1 (8-ounce) bag Heath toffee bits, divided
1 (12-ounce) bag milk chocolate chips, divided

Grease a 9x13-inch baking pan.  Preheat oven to 350 degrees F.  In a large bowl, mix together cake mix, melted butter, and 1/3 cup evaporated milk.  Press half of this mixture into prepared pan. Bake 6 minutes.  Meanwhile, melt together caramels and remaining evaporated milk in a small saucepan over medium-low heat, stirring often. Remove brownies from oven after 6 minutes and sprinkle on half of the bag of Heath toffee bits.  Pour melted caramel over toffee bits.  Sprinkle on half the bag of chocolate chips.  Spread the remaining batter on top (this is easiest if you take pieces of the batter, flatten each individual piece in your hands and place on top).  Sprinkle remaining toffee bits and chocolate chips on top.  Bake 20 minutes.  Cool on a wire rack and then refrigerate for 3 hours before serving.

Notes:

Bags of caramels are now smaller than 14-ounces.  I buy 2 bags and use a few from 2nd bag.  Stefani uses the caramel bits instead.

Evaporated milk is now only 5 ounces, but seems to work okay with recipe.

It is helpful to cut the brownies before they are refrigerated.


Recipe from Six Sisters

Karren Mitchell and Stefani Hooper

Texas Chocolate Sheet Cake

2 cups sugar
2 cups flour
2 sticks butter
4 Tbs baking cocoa
1 cup water
1/2 cup buttermilk or sour cream
2 eggs
1/2 tsp baking soda
1 tsp vanilla

Put flour and sugar in large bowl; set aside.  Bring to boil in saucepan, water, butter, and cocoa.  Pour this mixture over flour and sugar.  Add buttermilk or sour cream, eggs, soda, and vanilla.  Pour into greased and floured sheet pan.  Bake at 350 degrees for 20 minutes.  Test with toothpick for doneness.  Prepare frosting during last 3 minutes the cake is baking.

Frosting:

4 Tbs cocoa
1 stick butter
6 Tbs evaporated milk
1 tsp vanilla
1 heaping cup chopped walnuts
1 1-lb box powdered sugar

Bring the cocoa, milk, and butter to a boil in a saucepan.  Remove from heat.  Add vanilla and powdered sugar; beat with mixer until smooth. Add nuts.  Pour hot frosting over hot cake.  Cool completely before cutting.


Karren Mitchell

Oatmeal Crispies

Ingredients

1 cup shortening
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
3 cups quick-cooking oatmeal
raisins and/or nuts

Instructions

Cream shortening and sugars, add eggs and vanilla.  Beat well and add the dry ingredients that have been mixed together.

Bake on ungreased cookie sheet at 350 degrees for 8-10 minutes.  Makes about 5 dozen cookies.

(These are the cookies that won Dad's heart)

Creamy White Chili

Yield:  Serves 6

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes (or use a purchased roasted chicken from Costco)
• 1 medium onion, chopped
• 1 1/2 teaspoons garlic powder or 2 closed fresh garlic, finely minced
• 1 tablespoon oil
• 2 cans (15 1/2 ounces each) Great Northern Beans, rinsed and drained
• 1 can (14 1/2 ounces) chicken broth
• 2 cans (4 ounces each) chopped green chilies (if you like less kick, add just one can)
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper
• 1 cup sour cream
• 1/2 cup whipping cream
• Fresh cilantro, for garnish (optional)

Directions

1. In a large saucepan, saute chicken, onion and garlic powder (or fresh garlic, if using) in oil until chicken is no longer pink.  Add beans, broth, chilies and seasonings.  Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.  Remove from the heat; stir in sour cream and cream.  Garnish with fresh cilantro, if desired.  Serve immediately.  This is especially good served with tortilla chips.
2. Slow Cooker Option:  In a medium round slow cooker, place 1 pound chicken breasts (fresh or frozen) without cubing them.  Add the chopped onion, garlic powder, beans, green chilies and all of the spices.  Do not add the sour cream or whipping cream yet!  Reduced the chicken broth to 12 ounces (about 1 1/2 cups) and pour in over the other ingredients.  Stir the mixture around a bit to incorporate the dry spices.  Cook on low for 5-7 hours (if using frozen chicken you'll cook on the longer end of that spectrum, fresh chicken will cook in less time).  Remove the chicken to a cutting board and shred in bite-size pieces.  Stir back into the slow cooker.  In a small bowl or liquid measuring cup, whisk together the sour cream and whipping cream until smooth.  Whisk the cream mixture into the crockpot with the other ingredients.  Let the soup cook until heated through.  Serve.

(Shared by Stefani, recipe from www.melskitchencafe.com)

Starbuck's Iced Lemon Pound Cake

1 box yellow cake mix

3.4 ounce instant or cook and serve Lemon pudding mix
1/2 cup vegetable oil
4 large eggs
1/2 cup milk
8 ounces sour cream
6 tablespoons freshly squeezed lemon juice

Icing
2 1/2 cups powdered sugar
3-4 tablespoons freshly squeezed lemon juice

1. Preheat oven to 350 degrees F. and spray 2 loaf pans generously with cooking spray.
2. Place all cake ingredients in no particular order into stand or electric mixer, beating until well combined, about 1 1/2 minutes. Divide cake batter between two prepared loaf pans spreading evenly. Bake for 45-55 minutes, until golden brown and cooked through. Remove and let cool for 15 minutes before removing loaves from pans.
3. To prepare icing, place powdered sugar into a large bowl. Drizzle in lemon juice stirring until smooth and thick. Should be a good drizzling consistency. Drizzle icing over cakes and let set for 20 minutes for a firm icing. Otherwise slice while still wet if desired.

Makes about 24 slices
Note: You can make this same recipe into cupcakes, small loaves and even a layered cake. Adjust baking time accordingly.