Bacon Waffles

Bacon Waffles

2 C flour

1 tsp salt

4 tsp baking powder

2 Tbsp white sugar

2 eggs

1 1/2 C milk

1/3 C butter, melted

1 tsp vanilla extract

1/2 lb. bacon, cooked and chopped

In a large bowl, whisk together the flour, salt, baking powder and sugar. In a separate bowl, whisk the eggs and milk. Cool the melted butter and add to the egg mixture, along with the vanilla. Add the bacon and mix. Cook according to your waffle maker instructions.

Cinnamon Rolls with Cream Cheese Frosting

Cinnamon Rolls

Dough:

3/4 C milk

1 egg

3 C flour

3 Tbsp sugar

1/2 tsp salt

4 Tbsp butter

2 tsp yeast

Additional Ingredients:

 butter as needed for top

Nonstick

Filling

1/3 C butter, melted

1/2 C sugar

2 tsp cinnamon

1/2 tsp nutmeg

Add the dough ingredients to a stand mixer and combine until mixed into a ball and the dough does not stick to the sides of the bowl. Cover your mixing bowl with a towel, and let the dough rise 45 minutes. Punch down and knead a few times and rise for another 45 minutes. Take out the dough and place it on a floured surface. Knead the dough about 3-4 minutes and then cover it with a towel and let it rest for 15 minutes. Roll out dough into a rectangle. Spread 1/3 C melted butter over the dough to within 1 inch of the edges. Then sprinkle 1/2 C sugar, the cinnamon, and nutmeg.  Roll dough up tightly on long side jelly roll stye. Press the edges to firmly seal and form an approximate foot long, evenly shaped roll. With a sharp knife or kitchen twine, cut the roll into 12 even pieces. Place the cut rolls into a 13X9 inch baking dish that has been sprayed with nonstick cooking spray. Cover the baking dish with a towel and let rise for about an hour.  Place a small slice of butter on top of each roll before baking. Bake in a 350 degree preheated oven for between 15-20 minutes or until golden. Cool completely and frost.

Cream Cheese Frosting

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

1/4 cup (1/2 stick) butter or margarine, softened

1 tsp. vanilla

4 C powdered sugar or more as needed 

Beat cream cheese, butter and vanilla in large bowl with electric mixer on medium speed until well blended. Add sugar gradually, beating until well blended after each addition until desired constancy.

Shrimp Salad

Shrimp Salad

1 bag salad mix

Carrots

Mushrooms

Radishes

Tomatoes

Avocado

1 bag shrimp, cooked

Sunflower seeds

Salad dressing

Combine everything to taste as a salad, serve with dressing.

Pasta with Parmesan and Lemon Sauce

Pasta with Parmesan and Lemon Sauce

1 (8 oz) pkg. fettuccini or linguini
4 tbsp butter

4 Tbsp oil

2 cloves garlic, minced

Zest and juice from 2 lemons

Salt and pepper to taste

Parmesan Cheese to taste

Cook the pasta according to package directions, drain and keep warm.  Melt the butter with the oil over medium heat. Add the garlic cloves and lightly sauté. Add the zest and lemon juice stir well and heat to just warm it. Season to taste with salt and pepper. Toss sauce with pasta and serve garnished with Parmesan cheese.

Different Chicken Enchiladas

Different Chicken Enchiladas

1 lb. boneless, skinless chicken, cooked and chopped into bite size pieces
3 Tbsp. butter
1 tsp. garlic
1 onion, chopped
1 Tbsp. flour
1 Tbsp. cornstarch
1 (14 oz) can chicken broth or homemade equivalent
1 (4 oz) can diced green chilies
1 (14 oz.) can diced tomatoes, do not drain
2 C. sour cream
2 C. shredded mozzarella cheese, divided
12 corn tortillas
Nonstick cooking spray

In a large skillet melt butter and sauté onions and garlic until soft. Add flour, cornstarch, chicken broth and chilies, cook until smooth. Mix in the chicken and remove from heat. In a medium bowl combine tomatoes, sour cream and 1 C. of the cheese, add to the chicken mixture. Spoon some sauce into each tortilla and roll up; placing in a 9 x 13 inch casserole dish that has been sprayed with nonstick cooking spray. Pour any remaining sauce over the top over all as evenly as possible. Top with remaining cheese. Bake at 350 degrees until hot about 15 minutes.

Chicken Kabobs, Creamy Italian Pasta Salad and Green Salad with Ranch Dressing

Chicken Kabobs

1 1/2 lbs boneless, skinless chicken
6-12 wooden skewers or as needed
1/4 oil
1/4 C lemon juice
2 tsp oregano
2 tsp garlic powder
salt and pepper to taste
pinch of paprika
2 Tbsp. honey

Cut chicken into pieces about the same size that will fit onto the skewers. Combine oil, lemon juice, oregano, garlic powder, salt, pepper, paprika and honey in a bowl. Add chicken and toss to coat. Let marinate overnight. Before cooking soak skewers covered in water for at least 30 minutes. Drain marinade off of chicken and discard any remaining marinade. Thread chicken onto skewers and grill or broil until done about 15-20 minutes turning as needed.

Creamy Italian Pasta Salad

8 oz pasta such as spirals or bow ties, cooked, drained and cooled
2 C chopped tomatoes
1 small cucumber, peeled and sliced into quarters
1 pkg. sliced mushrooms
2-4 oz sliced salami, chopped up
1/2 C Italian salad dressing
1 C or more as needed sour cream
Grated Parmesan cheese to taste
3 green onions, sliced

Mix everything in a large bowl and chill until serving.

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