Gingerbread Waffles

I thought these were DELISH. The boys on the other hand wouldn't even taste them and decided to have knock-off Lucky Charms from Costco instead.I think they look good. Don't you? Why wouldn't they even taste them? Not even a banana?
I thought he was going to love it by the way he started to dig in.
He even tried to share with Andersen but got shot down.

I guess these look tasty too? Hen preferred his without milk. I hope my next baby likes food...

Gingerbread Waffles

2 cups flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon salt
2 eggs, separated
¼ cup butter
½ cup brown sugar
½ molasses
1 cup milk

Mix together flour , baking powder, cinnamon, ginger, cloves and salt. Set aside. Beat 2 egg whites and set aside. In large bowl, beat butter and brown sugar until fluffy. Beat in molasses, egg yolks and milk. Add dry
ingredients and mix until combined. Fold in beaten egg whites. Bake on waffle iron and serve with maple syrup or honey and whipped cream.

Spicy Honey Chicken Salad - MMMMmmmmMM

The picture is not the best but the salad was AWESOME!

Dan was sweet and said,"When you open a restuarant you should make this salad." The recipe was really simple too! The chicken is quick, the ingredients are delish and the dressing is amazing! Here is the RECIPE. It is Dan's cousin's delicious blog! Her button is on the side too >>>>>>>>>>>>>>>>>>>>>>>>>> Our Best Bites - Check it out!

Brunch

This recipe is from my mother-in-law, who is a great cook. She makes this for brunch for General Conference twice a year. She also makes monkey bread, and other delicious treats but this is my fave.

RECIPE:
6 slices white bread (buttered on 1 side)
1 tube of Jimmy Dean sausage (sage flavored) - BROWN BEFORE
1 4oz can diced green chilies
1 package shredded cheddar/jack cheese (a little less than 2 cups)
6 eggs
2 cups milk
2 tsp salt
1 tsp oregano
1 tsp pepper
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp dry mustard
- LAYER in a 9x13 glass baking dish -
Bread - buttered side down
Cheese - sprinkle evenly over bread
Sausage - browned
Chilies - try to distribute evenly on top
Egg Mixture - all remaining ingredients mix together and pour on top
(make sure all spices are mixed well or you could get a few flavorful bites and the rest bland)

Refrigerate overnight

Bake uncovered at 350 for 45-50 min.

Let stand 10 min.

ENJOY!

The Mint Brownie Recipe

My mom makes these mint brownies every year around Christmas. Over the last couple of years I have started the tradition in our little family as well. I feel like I can post this recipe because it has been in our family for so long and we have made adjustments. I think my mom originally got this recipe from my dad's mom who got it out of a newspaper in Texas before I was born.

Lets break this down into 3 steps, although cutting these brownies is another step which I find more difficult than making the brownies.
This is the recipe I use for my pan, which is 17 1/2" x 12 1/2". It is like a cookie sheet and a half. You can try to change recipe to fit your size of pan.
Bottom: 2 boxes of Betty Crocker Fudge Brownie mix.
Middle: 1 16oz tub of Duncan Hines cream cheese frosting
1 1/2 T peppermint extract
a drop or two of green food coloring
Top: 1 1/4 C semi sweet chocolate chips
8 T butter
2 T Karo syrup
1/2 tsp vanilla

Yes! I always have something go wrong - this time 2 drips of salsa fell onto the brownies! ERRR to having a small kitchen! From experience it is better than not having a kitchen though.
Step 1: Make brownies. I use Betty Crocker's fudge brownie mix. I'm sure you could make some by scratch but I am used to these and they are delicious. I would also recommend adding walnuts if you like them because it makes them even better. I let these cool completely and even chill sometimes before the next step.

Step 2: Frost brownies. I buy Duncan Hines cream cheese frosting and add peppermint extract and food coloring (just a bit to tint frosting). Mix together well and spread evenly onto brownies. Chill before adding chocolate top layer.

Step 3: Chocolate top: Melt chocolate chips and butter on med-low heat until melted and add Karo syrup and vanilla. Drizzle then spread evenly over chilled frosted brownies. I use a butter knife but I have always wanted to try one of those frosting knives. Chill before cutting.

Cutting tips: Chill!!! Use a sharp knife and try to glide it through, if that catches the top layer then I would try to lightly press to cut. Good Luck. Oh, I always cut off sides and eat them instead of serving them.

I made this twice on Sunday...

I made this to give away on Sunday. Then after dinner Andersen was so sad that we gave it away that we had to make another one. How much did he eat? One bite! Don't worry though, it didn't go to waste. Although it all went to my "waist". It has been my main diet for the past 2 days.

I would love to share the recipe but I do not know the rules of cookbook recipe sharing. SO...if you know if it is ok to post the full recipe out of my Mary Englebreit's cookbook then let me know and I will type it out. Otherwise, just shoot me an email and I will send it to you. You have to be able to share your recipes with friends, right? emline1@yahoo.com

p.s. Did I mention that it makes your whole house smell divine?

*Revised January 4, 2010
Here it is - tell me if I am not supposed to post recipes (please).

apple spice cake with caramel glaze

Apple Spice Cake
3 C all-purpose flour
1 tsp baking soda
½ tsp ground cinnamon
¼ tsp ground allspice
¼ tsp nutmeg
1 tsp salt
1 ½ C granulated sugar
½ C packed dark brown sugar
1 ½ C vegetable oil
3 eggs, at room temperature
2 tsp vanilla
3 C chopped Granny Smith apples (about 2 ½ apples)
2 C walnuts, chopped (I have never used these in this recipe)

Caramel Glaze
½ C packed dark brown sugar
¼ C unsalted butter
¼ C heavy cream

1. Preheat oven to 325. Grease and flour a 10-inch Bundt pan.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, allspice, nutmeg and salt. Set aside.
3. In a large bowl beat together the granulated and brown sugars and the oil until smooth. Add the eggs one at a time, beating well after each addition and scraping down the bowl with a rubber spatula. Beat in the vanilla. On low speed, add the flour mixture in 3 additions. Using a large wooden spoon, stir in the apples and walnuts. Pou the batter into the prepared pan and smooth the top.
4. Bake the cake for 65 to 70. Let cool for 10 minutes, then remove the cake from the pan and let cool completely.
5. Make the caramel glaze. In a small heavy saucepan, combine the brown sugar, butter, and cream. Bring to boil, stirring to dissolve the sugar. Boil, stirring occasionally, for 3 minutes. Remove from the heat and let cool for 10 minutes, or until the glaze thickens slightly but is still pourable.
6. Set the cake, still on the wire rack, on a baking sheet. Drizzle the glaze slowly over the top, letting some of it run down the side. Transfer the cake to a serving plate and let the glaze set before serving.