Waffle party!

My daughter and son-in-law had not had a successful waffle experience with their waffle maker so we decided to have a waffle party and use a new recipe I had tried. This waffle recipe is great. It does have to sit for 30 min. before you cook it, so plan for that. The original recipe does not feed very many. I had to triple it for 5 of us. (I was feeding very hungry people though.)

Waffles of Insane Greatness

3/4 c. all purpose flour

1/4 c. cornstarch

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1 1/2 tsp. sugar

1/2 c. whole milk (we used 1 % because that is what we had!)

1/2 c. buttermilk

1/3 c. oil

1 large egg, lightly beaten

3/4 tsp. vanilla

In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend.

In another mixing bowl, beat together the milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and a few lumps remain. Set aside to rest for 30 min.

Preheat waffle iron. Cook until crisp and golden.

Yield: depends on size/shape of your waffle iron.

(We used a Belgian waffle maker and needed to triple the recipe for 5 people. I didn't keep track of how many it made but we did have one whole waffle left over.)


**Here's your recipe in a card!

Raspberry Syrup

2 c. frozen raspberries, thawed

1/2 c. hot water

1 1/2 c. sugar

1/2 c. light corn syrup

1 T. lemon juice

Blend raspberries and hot water in blender or food processor. Strain into medium saucepan. Discard seeds. Add sugar and corn syrup to raspberry juice. Stir to combine well. Add lemon juice. Bring to a boil and boil for 1 min. Remove from heat and skim off foam. Yields 2-3 cups.

We weren't able to strain all of the seeds, but because they were blended in my food processor, they didn't seem to bother anyone when they ate they syrup. This was easy to make and very tasty. We have always liked fruit syrups in our house.

Chicken Enchilada Soup

This recipe is so easy and very good. I have tried several recipes for enchilada soup and this is the one I like. Last night it received several thumbs up.

Chicken Enchilada Soup

1 can ranch style beans

1 can Rotel tomatoes with chilies

2 cans cream of chicken soup

2 cans water

1 can diced green chilies

1 lb. cooked chicken, cubed (grilled, boiled, canned, or a rotisserie chicken)

1 can black beans, rinsed and drained

1 c. corn (canned or frozen) rinsed, drained

Toppings:

fresh cilantro, lime, tortilla chips, grated cheese, sour cream, avocado

Open beans, tomatoes, chilies, and corn and put in a pot. Whisk the cream of chicken soup and cans of water in a bowl. Add to the pot with the rest of the ingredients.

Cook until boiling. Add the chicken near the end (this keeps it from getting tough)

Serve with any or all of the toppings listed.

Talk of the Town Chicken Salad

The first time I tasted this salad was at a relief society luncheon. I remember being surprised with the sweet taste. It was different from any other pasta salad I had eaten before. When our ward put together a cookbook a few years ago, 4 different recipes were submitted for this salad (or variations of it). For curiosity sake, I checked the ward cookbook I just bought from my friend. There were 3 versions of this salad in there. Most of the ingredients are the same with only a few variations. (One called for water chestnuts and one had chopped apples in it)

Interest in this salad was expressed at the last family get together, so I thought I would post the recipe, but alas there is no picture.

12 oz. spiral pasta

12 oz. bow tie pasta

20 oz. pineapple tidbits, drained

2 c. chopped celery

4 green onions, sliced

1 pkg. Craisins

1 c. red grapes, cut in half

1 c. cashews (add right before serving)

4 whole chicken breasts, cooked and diced

Dressing:

1 c. mayo

16 oz. bottle Kraft coleslaw dressing

Cook the pastas, drain and cool. Add the rest of the ingredients (saving the cashews until right before serving). Stir in the dressing.