Belgian Waffles

6:16pm

Meagan Wilson Nelson

INGREDIENTS:
2 large eggs
1 3/4 cups (14 ounces buttermilk)
1/2 cup butter, melted and cooled to room temperature
2 teaspoons vanilla extract
1 3/4 cups (7 1/4 ounces) all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt

DIRECTIONS:
In a medium-sized bowl, beat together the eggs, buttermilk, melted butter, and vanilla. In another bowl whisk together the dry ingredients; combine the wet and dry ingredients just until smooth.

For an 8-inch round waffle iron, use about 1/3 cup batter (adjust according to waffle iron size). Cook for 2 to 3 minutes, until the iron stops steaming. If making cheese waffles, pour 1/3 cup batter on waffle iron and sprinkle 2-3 tablespoons shredded cheddar cheese over batter before closing iron.

Recipe Source: from King Arthur Flour’s Baking Companion

Kettle Corn By Jenny Park

1 cup of popcorn kernels, pop them.

1 cup worth.

Put foils over 2 or 3 aluminum sheets.

Put popcorn in huge bowls.

On the stove, melt down 1 cup of butter, 1 tsp salt, and 3/4 cup sugar.

Melt it, once it separates, it will be ready.  Pour this over the popcorn, then pour the popcorn onto the baking sheets.

Bake at 300 for 10 minutes.

Let it cool on the baking sheets, then it will get the crispy textures.

Molten Chocolate Cake/ Easy and Amazing

Molten Chocolate Cakes (in Cupcake pan)

4 T. Butter
1/3 cup sugar
3 large eggs
1/4 t. salt
8 oz. semi-sweet chocolate chips (melted)
1/3 cup flour

Preheat oven to 400 degrees. Generously butter 6 cups of a standard muffin pan (I always make 8 cakes). Sprinkle with sugar and shake out excess.

In bowl of mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour and salt until just combined. Fold in melted chocolate. Divide batter evenly among the muffin cups. Bake until tops and just set about 10 minutes. Remove from oven and let stand 6 minutes. Then remove from pan and serve warm.

Katy's Taco Salad

Serves 8-10

2 lbs. lean hamburger
1 pkg. taco seasoning mix
1 2/4 cup catsup
1 1/2  tsp. chili powder
1 pint (2 cups) thick, chunky salsa (I like Jack's, but any salsa will do)
10 3/4 oz. can tomato soup 

In a large stillet brown beef and spoon off excess grease.  Add all other ingredients and simmer for 20 minutes

toppings:

Fritos
cheese
lettuce
sour cream
guacamole
small cherry tomatoes
olives

Katy's Amazing Coconut Cookies

Gluten Free Coconut Cookies 



1 egg white, beaten
1 can sweetened condensed milk
1 pkg. Guittard milk chocolate chips (they are big and the best, I think you can get them at Target)
1 pkg. Bakers coconut (has to be this brand, Amanda says you can get this at Target too)
pinch salt
Mix altogether 

These cookies need to be baked at 350, I think for 8-10 minutes.  Watch them closely until the coconut starts to turn light brown
You need to bake them on a silpat sheet or parchment paper, not directly on the cookie sheet.

Oreo Buttercream Frosting

So I had a student bring cupcakes with this frosting on the other day, they were amazing, not sure where the frosting recipe is from, but I definitely don't want to loose it.

3/4 C. butter
1/2 C. shortening
4 cups powdered sugar
2 tsp. vanilla
2 tbsp. milk
1/4 tsp salt
6 crushed oreos, crush well before using your mixer.

Blend together and enjoy! Top with oreos, it will make a pretty thick frosting, but it is awesome!

Awesome Play Dough Recipe by Shannon Oler

Here's my playdough recipe:
1 cup flour
1/2 cup salt
2 tsp. cream of tartar
1 cup water
...2 Tbsp. oil
1 tsp. food coloring

Combine flour, salt and cream of tartar in a large saucepan. Gradually stir in 1 cup water mixed with oil and food coloring. Cook over medium to high heat, stirring constantly until a ball forms. Remove from heat, cool and knead until smooth on wax paper. Store in airtight container.
It's a really weird consistency until the chemical reaction happens to form the playdough so it may seem like it's not working, but just keep stirring. Have fun!

So I keep loosing this recipe, because it is saved on Facebook, so I thought I would post it here. Enjoy!