INGREDIENTS:
3 eggs
3 cups all-purpose flour
2-1/2 cups buttermilk
3/4 cup vegetable oil
1/3 cup sugar
2 tablespoons baking powder
1/4 teaspoon salt
1 1/2 teaspoons vanilla extract (I like to add a dash of almond extract)
DIRECTIONS:
1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

double for party

Cherry, grape or small Roma tomatoes
Whole gloves of garlic, unpeeled
Olive oil
Herbs such as fennel, thyme, or rosemary

Preheat oven to 225°F. Halve each cherry or grape tomato crosswise, or Roma tomato lengthwise and arrange on a parchment-lined or sprayed baking sheet along with the cloves of garlic. Drizzle with olive oil, just enough to make the tomatoes glisten. Sprinkle herbs on and salt and pepper.

Bake the tomatoes in the oven for about 4-6 hours. You want the tomatoes to be shriveled and dry, but with a little juice left inside–this could take more or less time depending on the size of your tomatoes.

Either use them right away or let them cool, cover them with some extra olive oil and keep them in the fridge.

INGREDIENTS:
1 (10.75 ounce) can Cream of Chicken Soup
1 1/2 cups shredded cheddar cheese
1/3 cup grated Parmesan cheese
2 oz. neufchâtel cheese
1 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
4 cups cooked pasta

Cook pasta in well salted water, drain and add soup, neufchâtel cheese and milk. Slowly add cheddar, stirring frequently to mix. Add remaining ingredients and serve.

Italian Vinaigrette

• 1 egg yolk
• 1 tablespoon water
• 1 tablespoon Dijon mustard
• 2 tablespoons minced garlic
• 1/2 teaspoon salt
• 1 teaspoon fresh coarse ground black pepper
• 1/2 teaspoon dry mustard
• 2 teaspoons dried oregano
• 1/2 teaspoon granulated sugar
• 1/3 cup red wine vinegar
• 2 tablespoons lemon juice
• 1/3 cup grated parmesan cheese (optional)
• 1 cup olive oil

Salad

• 4 ounces cooked chickpeas, lightly chopped (or kidney beans or both)
• 1 head romaine lettuce, chopped into 1/4- to 1/2-inch pieces
• 1/2 head green cabbage, chopped
• 1 cup fresh basil leaf, chopped
• 1 cup coarsely grated mozzarella cheese
• 12 ounces diced poached chicken breasts
• 8 ounces dry wine salami, diced
• 8 ounces plum tomatoes, diced, divided
• 1/2 cup grated provolone cheese, divided
• 3 thin green onions (or purple), thinly sliced
• olives, sliced

directions:

1. To prepare vinaigrette: Combine egg yolk and water in a small bowl; whisk well. Cover the bowl with a small plate and microwave on HIGH for 10 seconds or until the mixture starts to expand. Continue to cook 5 seconds longer. Whisk with a clean whisk. Cover, then cook on high for 5 seconds. Remove from the microwave, whisk with a clean whisk, cover and let sit 1 minute. (This process heats the egg enough to kill any harmful bacteria.).
2. In a food processor, combine egg mixture, Dijon, garlic, salt, pepper, dry mustard, oregano, sugar, vinegar and lemon juice; process to blend. Blend in grated parmesan if you choose to add it. Slowly add olive oil, processing until emulsified. Set aside.
3. To prepare salad: Combine chickpeas, iceberg lettuce, basil, mozzarella, chicken, salami, half of the tomatoes, half of the provolone and half of the green onions. Toss with dressing. (You may not need all of the dressing. Refrigerate any that remains.).

This really isn’t even a recipe, just stuff I throw in a pot, but since a few people have asked for the recipe, I thought I’d better get it down somewhere.

*All measurements are approximate, just throw stuff in.

ingredients:

2 cups chicken, chunked (I usually use a rotisserie chicken.)

1 can black beans (do not drain)

1 can corn (do not drain)

2 cans chopped green chillies

3 cups chicken broth (or water with chicken base)

1 cup uncooked rice

~1/3 cup salsa verde

directions:

Simmer all together until rice is cooked, add water if needed. Serve with grated cheese, chopped cilantro, sour cream, avocado and tortilla chips.

*If there are leftovers, I will make a second dinner out of this by adding a little more salsa and pouring into a pie pan (the rice will absorb a lot of the water). Top with prepared cornbread  batter and bake according to directions. Then serve with the same toppings as the soup.

2 quarts sweet apple cider
2 cups pineapple juice
1 1/2 cups orange juice
3/4 cup fresh lemon juice
1 cup granulated sugar
2 cinnamon sticks
1 teaspoon whole cloves
*dash of vanilla

Combine ingredients and bring to a boil. Serve hot.