Last week I read an article about a waffle shortage. I thought how can that be. Then I read beyond the headline and found it was just Eggo waffles. First the company’s Atlanta plant had problems with bacteria found in the waffles then there was a flood. According to the report there were no illnesses reported. But if I were you, I’d make sure those frozen waffles in my freezer aren’t made by Eggo.
I tend not to eat frozen waffles because they taste like – frozen waffles. For all of you who don’t mind making waffles (you need a waffle iron) or you just let go of those Eggos, here is a recipe for you from Mr Breakfast.com.
Best Chocolate Chip Waffles
- 1 and 3/4 cups flour
- 2 teaspoons baking powder
- 1 Tablespoon sugar
- 1/2 teaspoon salt
- 3 beaten egg yolks
- 1 and 3/4 cups milk
- 1/2 cup vegetable oil
- 3 egg whites – beaten stiffly
- 2 cups of chocolate chips
Mix all dry ingredients (including chocolate chips).
Combine yolks and milk. Stir into dry ingredients. Stir in oil and mix. GENTLY fold in beaten egg whites, do not over mix.
Pour about 1/2 cup at a time into waffle iron.
You will love this recipe! Enjoy!
Photo from: new.myfonts.com/WhatTheFont/ forum/case/185707/
I’m looking forward to the Thanksgiving holiday. I’ll get time to spend with my family and enjoy foods I haven’t eaten since the last Thanksgiving (too many calories to eat more than once a year) This year I’m even more thankful because of a new addition. My niece Kennedy was born November 19th. One of my greatest joys in life is being an aunt.
So as you spend the holiday with family or friends or just doing what you love, I thought you might like this recipe for cornbread stuffing. You can replace some of the ingredients with healthier choices. It will still taste great! Here is the link from the food network.
I’m always looking for a a new twist on an old idea. I found this great recipe for BBQ chicken on the Food Network. It takes just a few minutes to cook and it’s delicious. Bon appetit!
1/8 cup Irvine Spices Smokey Rotisserie Blend Seasoning
4 tablespoons finely chopped garlic
6 tablespoons barbeque sauce (your choice)
2 tablespoons olive oil
Salt and freshly ground black pepper
3 pounds boneless chicken breast
Combine Smokey Rotisserie seasoning, chopped garlic, barbeque sauce, olive oil, and salt and pepper in a bowl large enough to accommodate chicken and mix well. Coat chicken breasts with sauce and marinate covered and refrigerated for at least 30 minutes. Cook completely through on a hot grill.
After an arduous day of back to back classes, deadlines, and little food I was exhausted and famished.It was after 9pm. I went on a scavenger hunt in my refrigerator and found some chili left over from another day. The recipe contained kidney beens, black beens, various kinds of peppers and bits of bacon in it. You can find the recipe in Down Home With The Neelys cookbook. I melted cheese over top the chili and feasted.
I got to sleep about 10:30. In what seemed like minutes, I was chased by an angry tribal group wearing nothing but a loin cloth. I was surrounded by total darkness. My heart palpitated as I tried to out run them I hid behind a tree, only to find they were in front of me. The tribe performed a dance around me and tied me to the tree that I just seconds ago ran to for safety. One arm at a time, I struggled to break free of the ropes around my wrist. As they moved closer, their red face paint stood out from the darkness. In fear I screamed but there was no sound. I gasped. Then I woke up.
Remember when television character Cliff Huxtable from The Cosby Show ate a sausage hero before sleeping and experienced the most proposterous nightmare. It’s hysterical. Watch it below.