Waffle Off

This isn’t a recipe but a review for a product that I absolutely love: Waffle Off!!! Kate told me about it years ago and I try to always have it on the shelf.

You can only buy it at Cash & Carry (restaurant supplier) and it is $5, but it is totally worth it and lasts for a really long time!

Not only does it not put a nasty build up on your waffle iron or griddle like normal oil sprays, but NOTHING sticks once you use it. I think I could put Elmer’s glue in my pancake batter and it still wouldn’t stick to the griddle! :o)

If you ever get a chance to pick some up, DO IT! You won’t be sorry!

Waffled French Toast

There was a bit of discussion on what this should be called: Waffled French Toast, French Waffles… I don’t even remember where I got the idea from because it was so long ago, but I decided to try it this morning.

Essentially all you do is make your normal French Toast and just cook it in the waffle iron rather than on a griddle or fry pan. It turned out pretty good. It even tastes a bit different, although I’m not sure why???

 

7-Up Salad

This was one of my favorites growing up and still is. I especially enjoy it on hot summer days! My mom always made it with lime Jello, but I like it with just about any flavor…

1 1/2 cups applesauce

1 small box of Jello

1 cup 7-Up (or any lemon-lime soda)

Heat applesauce until hot and bubbly. Dissolve Jello in applesauce. Pour into bowl and let cool. Stir in 1 cup 7-up. Chill until set.

Red Hot Salad

My friend Karen was talking about not being able to find red hots for making Red Hot Salad after they moved to Hawaii. I was so curious about what it was that I had her send me the recipe. It’s a cherry Jello salad made with red hots and applesauce. Zack and I liked it. So in honor of Valentine’s Day, I thought I would share it with you.

Melt 1/2 cup of Brach’s Red Hots in 1 cup of boiling water. Dissolve 1 small box of cherry jello in water. Stir in 1/2 cup applesauce. Chill until set.

Champagne Cupcakes

In honor of Valentine’s Day this week, I made my friend Kate’s Champagne Cupcakes. Cake isn’t my favorite dessert, but she made these at New Year’s and I really liked them!

So I threw a batch in the oven, whipped up some quick buttercream frosting and now have 34 pretty pale pink cupcakes!

1 white cake mix

4 egg whites

1/3 cup oil

1 1/4 cups pink champagne

red food coloring (optional)

Mix on medium speed for 2 minutes. Bake for 15-18 minutes, or until they test done.

Frost with your favorite icing.

I love the tiny pink ones!

Buttery Corn Bread

This is really more of a tip than a recipe. I stole the idea for it from my friend Leanne. She once mentioned making buttery corn bread for supper and I thought that sounded pretty good. So the next time I made corn muffins, I gave it a try…

I was wonderful! Adding melted butter made the muffins moist and really yummy!

So the next time you make cornbread, just add a bit of melted butter to the batter.

I always use Jiffy corn muffin mix. For one box of mix, add 2 tbsp of melted butter in with the rest of the ingredients.

Soft Pretzels

I was looking through old photo albums and found these pictures of the boys making pretzels. They were so fun and easy to make, and yummy, that I decided to try them again. And I discovered that they haven’t changed a bit…

Zack (3 years) & Andy (26 months)

2 1/4 tsp yeast

1 1/2 cups hot tap water

1 tsp salt

1 tbsp sugar

4 cups flour

Sprinkle yeast on top of water in bowl. Add salt, sugar and flour. Mix gently and let sit for 10 minutes. Mix well with hands. Turn onto floured surface and knead for 3 minutes.

Divide and roll into long ropes and shape into whatever you would like. Brush with a beaten egg and sprinkle with coarse salt.

Bake at 425 on greased baking sheet for 12-15 minutes.

Best when warm!

now we just make them into boring pretzel shapes :o)