Chocolate Waffles

Chocolate Waffles

2½ C flour
¼ C sugar or sugar substitute
½ C cocoa powder
1 tsp baking powder
1 tsp salt
½ tsp baking soda
3 eggs, beaten
¼ C butter, melted
1 tsp vanilla extract
2 C buttermilk
1 C miniature chocolate chips
.
Combine all batter ingredients except chocolate chips. Once batter is combined well fold in the chocolate chips. Prepare waffles according to your waffle maker manufacturers instructions.

Mexican Style Pot Roast, Spanish Rice and Mexican Corn on the Cob

Mexican Style Pot Roast
1 (3-4 lb) roast
2 beef bouillon cubes
1 (10 oz) can diced tomatoes with green chilies
1 tomato can water
1 (4 oz) can diced green chilies
1 envelope taco seasoning mix

Place all ingredients into a crockpot and cook on low for 8 hours or until cooked through

Spanish Rice
2 C long grain white rice
4 C hot water
4 Tbsp. oil
2 (8 oz) cans tomato sauce
1 onion, chopped
cumin, to taste
salt and pepper, to taste
Place rice in a skillet and brown in the oil over high heat, stirring constantly. Once browned add the hot water. Add the remaining ingredients, place a lid on the skillet, and turn the heat down to low. Simmer 20 minutes. Be sure to keep the lid on during the whole 20 minutes.

Mexican Corn on the Cob
6 ears of corn
Mayonnaise to taste
Dry parmesan cheese

Cook corn until done. When corn is done allow to cool slightly and brush entire cob with mayonnaise then roll in the cheese.

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BBQ Side Dishes

Coleslaw

 1 bag prepared coleslaw mix

 1/2 C mayonnaise
1 Tbsp. red wine vinegar
1 Tbsp sugar
Celery seeds to taste if desired

Combine all ingredients except coleslaw mix and refrigerate covered until ready to use. Mix with shredded slaw just before serving.

 

Potato Salad

8 med. potatoes, peeled, diced, cooked and cooled

5 hardboiled eggs, sliced

3 green onions, sliced

2 stalks celery, sliced

1 (4 oz) can sliced olives, drained

1 C. mayonnaise

1 Tbsp. sweet pickle relish

2 dill pickles, diced

1 tsp. mustard

In a small bowl make the dressing by combining the mayonnaise, pickle relish, and mustard. Place all other ingredients in a large bowl then fold in the dressing gently. Refrigerate for several hours before serving.

 

BAKED BEANS

2 (15 oz.) cans Pork and Beans, undrained

3/4 C brown sugar

1 C ketchup

1 large onion, diced

1 tsp. mustard

2 to 3 slices bacon, cooked and diced

Combine all ingredients in a crockpot. Cover and cook on low about 6 hours. 

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