Thursday, November 30, 2006

Secret ingredient Waffles

These are seriously the best waffles I've ever eaten: so light and crispy! I got it from Simple and Delicious. The secret: club soda instead of milk!

Light 'n' Crispy Waffles

2 cups Bisquick
2 eggs, lightly beaten
1/2 cup vegetable oil
1 cup club soda

Mix all ingredients except club soda well. Add club soda and stir until smooth. Bake in waffle oven!

Monday, November 27, 2006

Broccoli Cheese Rice Casserole!

I also had many requests for this recipe. It is Leeanne Paris' recipe from our church cookbook. This is the same recipe I took to our class Thanksgiving party.

2 c. uncooked rice
1 can cream of chicken soup
1 can cream of mushroom soup
1 can broccoli cheese soup
1 lb. broccoli
1 lb. velveeta

Cook rice according to directions. Steam broccoli or cook according to package. Mix cooked rice, broccoli, and soups together. Cube velveeta and melt in microwave, stirring every minute. Add velveeta to soup mixture until thoroughly mixed. Pour into a 9X13 pan and bake at 350 degrees for 20 minutes or until bubbly.

Can be made ahead of time and kept in the fridge, but will take longer to cook. ENJOY!

Christmas (Or Anytime) Toffee

I had many requests for this recipe over Thanksgiving, especially the two Kim Mauck's so, here it is. I hope you aren't on a diet!

1 lb. butter
3 cups sugar
1 1/2 oz. slivered almonds
2 giant Hershey bars
chopped nuts (pecans)

Melt butter and sugar in a saucepan stirring constantly with a wooden spoon until it reached 265 degrees. Add slivered almonds and continue cooking until it reaches 300 degrees. Pour onto a greased jelly roll pan and immediately put broken up Hershey bars on the top. When it is melted smear it all over. Top with chopped pecans. YUM!

Thursday, November 16, 2006

Pumpkin dump cake

I'm also thinking about bringing this recipe to Thanksgiving: super-easy and a yummy alternative to pumpkin pie (which I've never been a big fan of). I copied and pasted from


1 (15 ounce) can pumpkin puree
1 (12 fluid ounce) can evaporated milk
4 eggs
1 1/2 cups white sugar
2 teaspoons pumpkin pie spice
1 teaspoon salt
1 (18.25 ounce) package yellow cake mix
1 cup chopped pecans
1 cup margarine, melted
1 (8 ounce) container frozen whipped topping, thawed

Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan.
In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, pumpkin pie spice, and salt. Mix well, and spread into the prepared pan.
Sprinkle cake mix over the top of the pumpkin mixture, and pat down. Sprinkle chopped pecans evenly over the cake mix, then drizzle with melted margarine.
Bake for 60 to 80 minutes, or until done. Top with whipped topping when ready to serve.

Wednesday, November 15, 2006

Corn Casserole

At Kerri's request, here is my Corn Casserole. Kim, you could make this for T-giving. It is super easy. I made it for life group on Sunday and had many compliments.

1 Box Jiffy Cornbread mix
1 can corn
1 can creamed corn
1 egg
1/3 cup milk

Stir and pour into a greased 8X8 pan and bake at 375 degrees for 35-40 minutes until golden.
Easily doubled for a 9X13 pan. Enjoy!

UPDATE: Kim's [higher calorie] family recipe:

1 box Jiffy cornbread mix
1 can creamed corn
1 can whole-kernel corn
1 egg
8 oz. sour cream
1 stick butter

Stir and bake in a greased 9x13 pan at 350 degrees for 50 mins to 1 hour.