Culinary Goods

I got this recipe from my mother-in-law and it's a really easy alternative to the Belgian waffles with pearlized sugar that Jared makes every Christmas. I actually double this recipe and it feeds about 4 adults (when doubled). I like this much better than other waffle recipes I've used in the past. I would give them a 7.5. 3/4 C. flour 1/4 C. Cornstarch 1/2 tsp. baking powder 1/4 tsp. baking soda 1/2 tsp. salt 1 C. milk or buttermilk 1/3 C. vegetable oil 1 egg 1 1/2 tsp. sugar 3/4 tsp. vanilla extract In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes. Preheat a waffle iron. Do not use non-sticky spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Serve immediately with butter and syrup. 

This is another recipe I got from Carol and I think they're fabulous. Since sweet potatoes are already so sweet, you don't have to add so much refined sugar, which I'm always a fan of. These are also great with homemade apple butter. I would give them a 7.5. 1 large sweet potato, peeled 1 1/2 cups whole wheat flour 3 1/2 tsp. baking powder 1/2 tsp. salt 1/4 tsp. nutmeg 1/4 tsp. cinnamon 1 1/2 Tbs. brown sugar 4 Tbs. chopped pecans 2 eggs, beaten 1 1/2 C. milk 1/4 C. butter, melted 1. Dice sweet potato and place in a medium saucepan of boiling water. Cook until tender but firm. Drain and rinse in cool water. Return to saucepan and mash. 2. In a medium bowl, stir together flour, baking powder, salt, nutmeg, cinnamon, and brown sugar. Add chopped pecans and stir. 3. In another bowl, mix together eggs, milk, sweet potatoes and melted butter. Add wet mixture to dry mixture and stir well to form a batter. 4. Preheat a lightly greased griddle over med

 I didn't use desiccated coconut for this recipe and they still turned out great. True, they're not as tasty as regular chocolate chip cookies, but they're a nice healthy alternative. I will definitely make them again. Even Scout liked them. Oh, and for Melissa's reading pleasure,  I got this recipe off of Pinterest. I would give these a 6.5 or 7. 1.5 cups whole wheat flour 1 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 cup unsalted butter, room temperature 1/4 cup sugar 1/4 cup light brown sugar 1/4 cup honey 2 large eggs 1 teaspoon vanilla extract 1/2 teaspoon almond extract 1 cup cooked quinoa, cooled 1/2 cup desiccated coconut (unsweetened) 1 cup dark chocolate chunks or chips Preheat oven to 375° & Line 2 baking sheets with parchment paper.  Whisk together flour, salt, baking powder, and baking soda. In stand or electric mixer, cream butter, sugars, and honey until light and fluffy. Add e

This recipe came from Ourbestbites.com, and it was good. However, I made a few changes that I will stick with for next time. First, we used wheat pita bread, and next time we will use white flatbread or even better, we will make it into a Panini. Secondly, I scrapped the tomato weirdness with onions and made this into straight bruschetta instead. So, in short, I used garlic, basil, salt, tomatoes and olive oil, then warmed it in a pan. I used one cup of chicken and fed the whole family. Next time, we’re using artisan bread, spinach, filling, bruschetta topping, cheese and then making it into a Panini. In all though, this was good. Bruschetta Chicken Pesto Wraps Recipe by Our Best Bites 1 tomato, diced (seeds removed) 1 tablespoon minced onion 1-2 tablespoons fresh minced basil or 1 teaspoon dry basil 1 teaspoon balsamic vinegar kosher salt black pepper 1 tablespoon light mayo 1 tablespoon light sour cream or plain greek yogurt 2 tablespoons pesto 1 teaspoon fresh lemon ju

Ok, this was good. My picture makes it look nasty-ish, but it’s really, really good. Quinoa is a complete protein and a whole grain, and it isn’t necessarily my favorite, but I’ve been trying to integrate it into our diet. This was my favorite by far. It came originally from Annie’s Eats, and you can link directly to the picture and recipe here: http://www.annies-eats.com/2012/11/05/mexican-quinoa/ Here is how I modified it. 1 Tbs. olive oil 2 cloves garlic, minced 1 jalapeño, seeded and finely chopped 1 cup uncooked quinoa, rinsed well and drained 1¼ cups vegetable broth 2 cans black beans, drained and rinsed 1 (14.5 oz) can diced tomatoes , with juices 1 cup frozen corn (or kernels cut from 2 cobs of corn) ½ tsp. kosher salt 1/3 cup chopped fresh cilantro 1/2 lime, juiced You put a serving in a bowl, and then add yummy stuff. We added green onions, avocado, olives, Monterey jack and cheddar cheese, and fresh salsa, and it was awesome. Sour cream would probably be good