1 1/2 c flour
1 c quick oats
1 tbsp baking powder
1/2 tsp cinnamon
1/4 tsp salt, optional
2 eggs, slightly beaten
1 1/2 c milk
6 tbsp butter, melted
2 tbsp brown sugar
1/2 c chopped walnuts (optional)

In large bowl stir together flour, oats, baking powder, cinnamon, walnuts, and salt, set aside. In small mixing bowl, stir together eggs, milk, butter, and sugar. Add egg mixture to flour mixture, stir till blended. Pour by 1/4 cup.
Makes 12 waffles

1 1/2 tbsp red wine vinegar
2 1/2 tbsp orange juice
1 orange, zested
4 apples, chopped
2 pears chopped
2/3 c walnuts, chopped
2 tbsp extra virgin olive oil
Salt and pepper

In a large bowl whisk together vinegar, orange juice, and zest together. Add apples, pears and walnuts. Drizzle with oil, season with salt and pepper. Toss well to combine. Refrigerate 1 hour before serving.

8 oz cream cheese
1/2 cup butter
1 1/2 cups milk
6 oz Parmesan cheese (I use parmeggiano reggiano)
Garlic powder
Basil
Pepper
Onion powder

Melt cream cheese and butter over med heat, stirring occasionally. Stir in milk and cheese, mixing till smooth. Add garlic, basil, pepper, and onion. Simmer 5 minutes.

1 lb ground chuck
1/2 lb mild pork sausage
1 head bok Choy, shredded
2 fat fingers of Ginger root, diced fine
1 tsp black pepper
1/2 tsp salt
3 tbsp soy sauce
2 pkgs small wonton wrappers or gyoza wrappers.

Shred bok Choy fine, drain in cheese cloth until almost dry.
Blend all ingredients except wrappers extremely well.
Place approximate 1 tsp meat mixture in each wrapper. Fold and pleat, wet outside of wrapper with water before folding and pleating.
Heat by placing gyozas in rows on nonstick pan, brown bottoms until med brown, once gyozas are browned pour 1/2 c water into pan and cover quickly. Steam gyozas for 10-15 min or until all liquid is gone. Serve with sauce.

Sauce- blend together
2 parts soy sauce
1 part vinegar
Chili oil to taste

1/2 c buttermilk
1 Tbsp mustard
2 cloves garlic, minced
1 tsp hot sauce, like tabasco
2 1/2 to 3 pounds chicken legs, skin removed and trimmed
1/2 c whole wheat flour
2 Tbsp sesame seeds
1 1/2 tsp paprika
1 tsp thyme
1 tsp baking powder
1/8 tsp salt
Pepper to taste
Cooking spray

Whisk buttermilk, mustard, garlic and hot sauce in a shallow dish until well blended. Add chicken turning to coat. Cover and marinate in refridgator for at least 30 min or up to 8 hours.
Preheat oven to 425 degrees. Line a baking sheet with tinfoil and set a wire rack on the baking sheet. Coat with cooking spray.
Whisk flour, sesame sees, paprika, thyme, baking powder, salt and pepper in a small bowl. Place flour mixture in a large sealable plastic bag. Shaking off excess marinade, place chicken, one or two pieces at a time in the bag and shake to coat. Shake off excess flour and place chicken on wire rack. When all chicken is on rack spray chicken with cooking spray.
Bake till golden brown and no longer pink in center, about 40 to 50 minutes.

Cut a pie pumpkin in half. Remove seeds and bake covered in foil about an hour and a half at 350 to 375 degrees. Remove pumpkin into large bowl and mash.

Add 1 c sugar
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp Ginger
1 2/3 c carnation milk
1/2 tsp allspice
1/2 tsp cloves
2 9inch pie crust (I use my pie crust recipe)
2 eggs

Mix allningredients until smooth. Pour into pie crusts and bake 15 min at 450 degrees then reduce heat and bake 45 min at 325 degrees (until knife comes out clean).

6 eggs
1c milk
1c flour
1/2 tsp salt
5 tbsp butter

Preheat oven to 450 degrees. Melt butter in 9×13 pan in oven. In blender blend eggs till fluffy and lemon colored. Add milk, flour and salt and mix well. Pour into hot pan and cook for about 15 to 20 min.

1 lb beef

3/4 c cooked rice

1 Tbsp brown sugar

3/4 tsp onion powder

1 Tbsp ketchup

1/2 c ketchup

Preheat oven to 350 degrees

In large bowl combine beef, rice, sugar, onion and 1 Tbsp ketchup. Mix well and place in loaf pan.

Bake at 350 degrees for 30 minutes. Spread 1/2 c ketchup on top and cook for 15 minutes more.

2 c flour

2 tsp baking powder

3/4 tsp salt

6  Tbsp shortening

3/4 c milk

1 egg mixed with 1-2 tsp water

Combine flour baking powder and salt in large bowl.

Add shortening and knead till crumbly. Add milk all at once and mix till comes together, knead dough folding over 10-20 times. Using a rolling pin roll dough to 1/2 inch thick then cut into rounds. Roll out as thinly as possible. Spoon filling onto dough, brush edges with egg mixture, seal edges together. Poke with fork.

Deep fry at 375 degrees for 3-4 minutes.

Filling options

cheese and pepperoni

apple pie filling

anything you want to mix to gether

1/4 c lemon juice

2 Tbsp molasses

2 tsp worcestershire sauce

4 garlic cloves, chopped

2 lb’s chicken

1/4 tsp salt

1/4  tsp pepper

lemon wedges, parsley sprigs

Combine first 4 ingredients in bowl and add chicken. Cover and marinate in fridge for 1 hour, turning occasionally.

Preheat oven to 425 degrees (or you can grill)

Remove chicken and arrange in shallow roasting pan coated with cooking spray. Pour marinade over chicken. Sprinkle with salt and pepper.

Bake at 425 for 20 minutes, basting occasionally with marinade. Bake without basting for 20 minutes more or until chicken in done.

Serve with lemon wedges and garnish with parsley if desired.