Waffles

To make these a little sweeter and crunchier I add 3 T sugar and substitute 3/4 cup cornmeal for flour. 


Ingredients

1 3/4 cup flour	2 eggs, separated
1/2 tsp salt	1 1/4 cup milk
3 tsp baking powder	2 1/2 T melted butter & 1 T oil

Directions
Mix flour, salt and baking powder. Mix milk, egg yolks and butter and pour over dry ingredients and beat. In a separate bowl, beat egg whites till light and fluffy. Fold the egg whites just until blended.

Makes 6 Belgian waffles

Source: My mother-in-law

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Blueberry Buttermilk Pancakes

Can be easily cut in half for 2 people

Ingredients

Dry Ingredients	Other Ingredients
2 cups flour	2 large eggs
1/2 tsp salt	1/2 cup buttermilk
1/2 tsp baking powder	1 cup milk
1/2 tsp baking soda	3 T warm melted butter
2 T sugar	1 cup blueberries (omit if desired)
	1 T butter or oil

Directions
Mix the dry ingredients in a bowl. Mix the eggs, milk and buttermilk in a separate bowl. Add the wet ingredients to the dry ingredients. Mix until the batter just comes together. Add the melted butter. Mix lightly. Fold in the blueberries (or wait to add them once the batter has already been poured on the griddle - this will keep them from bleeding)

Heat a flat iron surface - griddle or large pan - to medium high heat. Oil the pan with either a Tablespoon of butter or oil. Ladle the pancake batter on the griddle to the desired size, usually about 5 to 6 inches wide. When air bubbles start to bubble up to the surface at the center of the pancakes (about 2-3 minutes), use a flat spatula to flip them over. After a minute, peak under one for doneness. When golden or darker golden brown, they are done. Note that cooking the second side takes only about half as long as the first side. And the second side doesn't brown as easily as the first side. Serve immediately.

Serves 3-4 people

Source: Simple Recipes Food Blog

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Frozen Rhubarb Daiquiri

If you can't get all the soda in that is all right. I just mixed it in after scooping it into a glass. It make it more of a slushy.

Ingredients

6 cups chopped rhubarb	2 liter lemon-lime soda
1/2 cup water	1 can frozen Strawberry Daiquiri mix (or Limeaid or lemonade concentrate)
1 1/2 cup sugar	1 1/2 cup rum

Directions
Combine rhubarb (fresh or frozen works) and water and bring to a boil over medium heat. Stir in sugar and heat until sugar is dissolved and rhubarb is soft. Remove from heat and strain. Let liquid come to room temperature.

Combine remaining ingredients, add rhubarb juice, and freeze. Stir occasionally while mixture freezes.

Source: Somewhere on the Internet

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White-Chocolate Rhubarb Muffins

The batter tastes like sugar cookies and the white-chocolate helps balance the tartness of the rhubarb

Note: Very Dense

Ingredients

                                           

3/4 cup sugar	1 tsp baking powder
1/3 cup and 1 T butter	5 oz buttermilk
2 large eggs	3/4 lb rhubarb (if you add to much it becomes dense)
2 cups flour	6 oz white-chocolate (roughly chopped or chips)

Directions
Preheat oven to 425°F

Beat the butter and sugar until creamy. Add the eggs one at a time and beat for 30 seconds a piece.

Add the flour, then the buttermilk

Clean the rhubarb by generously cutting the ends of the stalks, then peeling off the fibrous skin.  Cut the rhubarb stalks into small bits, then fold into batter.  Add white-chocolate and work into the dough gently and quickly.

Line a regular size muffin tray with paper cups, fill the cupcake/muffin mixture up to the edge.  The rhubarb will take a lot of space initially then shrink as it cooks, while the dough will rise a little - leaving the muffins level with the edge of the paper.

Bake for 20 - 25 minutes - insert a toothpick to test doneness

Source: The Passionate Cook and Team Nelson

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Strawberry Rhubarb Ice Cream

I make this year round. It is a nice blend of sweet strawberries and tart rhubarb. If you want the taste of rhubarb then I would decrease the strawberries and increase the rhubarb.

Ingredients

2 cups chopped rhubarb (fresh or frozen)	1 cup milk
1/2 cup water	1 cup whipped cream
2 eggs	2 cups chopped strawberries (frozen works too)
2/3 cup granulated sugar	2 T chopped crystallized ginger (optional)

Directions
In a medium saucepan, bring the rhubarb and water to a simmer over medium heat. Cook, stirring occasionally, for 15 minutes or until rhubarb is soft and mixture resembles thick applesauce. Puree the rhubarb in a blender if you don't want chunks or push through a sieve with a back of a wooden spoon. Set aside.

In a bowl, whisk eggs and sugar until thicken and pale yellow. Set aside.

In a medium saucepan over medium-low heat, bring milk and cream to a simmer. Gradually whisk in the egg mixture.

Return entire mixture to a saucepan. Cook over low heat, stirring constantly, until the mixture is thick enough to coat the back of a wooden spoon. Be careful not to let it boil. Strain into a clean, large bowl. Let cool to room temperature.

Stir in rhubarb mixture, strawberries and ginger. Cover and refrigerate until completely cold or overnight.

Transfer to an ice cream maker and freeze according to manufacture's instructions.

Source: Somewhere on the Internet

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Rhubarb Dessert

Ingredients

Crust:	2 cups flour
	1/4 cup sugar
	1 cup cold margarine
Filling:	2 – 2 1/4 cup sugar
	7 T flour
	1 cup whipping cream/td>
	3 beaten egg
	5 cups rhubarb, diced finely
Topping:	6 oz cream cheese
	1/2 cup sugar
	1/2 tsp vanilla
	1 cup whipped cream

Directions
Combine crust ingredients with pastry blender. Set in 9x13 inch non-greased pan.

Combine filling and pour over crust. Bake at 350°F for 45 to 50 minutes until custard is set. It can be a little jiggly it will set. Cool.

Beat topping together but whipped cream, then whip cream and fold into topping mixture.

Source: My mother-in-law

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Championship Bean Dip

Very Tasty!

Ingredients

                                       

1 can refried beans	3/4 cup sour cream
1 cup salsa	3 oz cream cheese, softened
1 cup shredded Monterey Jack cheese	1 T chili powder
1 cup shredded Cheddar cheese	1/4 tsp ground cumin

Directions
In a large bowl, combine ingredients; transfer to a Crockpot. Cover and cook on high for 2 hours, or until heated through, stirring once or twice.

Serve with tortilla chips and salsa

Source: Some cookbook my mother-in-law had

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Blueberry Chicken Salad

Great Summer Meal!

Ingredients

2 tsp Dijon Mustard	1/4 cup olive oil
2 T diced onions	1 roasted chicken, meat torn into bite-size pieces (about 3 cups)
1/4 tsp rosemary	1 large Granny Smith, cut into 1/4-inch slices
2 T honey	1 1/2 cup green grapes
3 T freshly squeezed lime juice	1 1/2 cup blueberries
1 tsp salt	1/2 cup pecans
1/2 tsp freshly ground back pepper	1/2 cup crumbled low-fat feta cheese

Directions
In a small bowl, whisk together the mustard, shallot, honey, lime juice, salt, pepper and rosemary. Slowly whisk in the olive oil to make an emulsion.

In a large bowl, combine the chicken, apples, grapes, blueberries, pecans, and feta cheese. Toss well.

Pour the dressing over the salad and toss just to coat thoroughly. Serve immediately or cover and refrigerate for up to 2 days.

Source: Adapted from The Marshall Field's Cookbook

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Breakfast Pizza

Recipe is easily doubled, just place in jelly roll pan.

Ingredients

1 lb sausage, browned	1/2 tsp salt
1 pkg crescent rolls	2 cups frozen hash browns, thawed
5 eggs	1 - 1 1/2 cups Cheddar cheese, shredded
1/4 cup milk	2 T Parmesan cheese

Directions
Unroll crescent rolls and press in a 9x13 pan. Spoon sausage over crust, sprinkle hash browns, sprinkle cheese over hash browns. Beat together eggs, milk, salt, and pour over top. Sprinkle on Parmesan.

Bake at 375° F for 25 to 30 minutes and serve.

Updated 8/22/10 - Changed hash browns from 1 cup to 2 cups and Cheddar Cheese from 1 cup to 1 1/2 cups.

Source: My mother-in-law

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Baked Meatballs

Taste delicious with Spaghetti or just plan.

Ingredients

3/4 lb ground pork	1/2 tsp dried basil
3/4 lb ground round	1/2 tsp dried parsley
5 oz spinach, roughly chopped	1 tsp garlic powder
1/2 cup finely grated Parmesan	1 tsp salt
1 whole egg	1/2 tsp red pepper flakes
	1/2 cup bread crumbs, divided

Directions
Preheat the oven to 400° F

In a large mixing bowl, combine pork, ground round, spinach, cheese, egg, basil, parsley, garlic powder, salt, red pepper flakes, and ¼ cup of bread crumbs. Using your hands, mix all ingredients until well incorporated. Use immediately or place in refrigerator for up to 24 hours.

Place the remaining 1/4 cup of bread crumbs into a small bowl. Using a scale, weight meatballs into 1 1/2 oz portions and place on a sheet pan. Using your hands, shape the meatballs into rounds, roll in the bread crumbs and place the meatballs in individual, miniature muffin tin cups.

Bake for 20 minutes or until golden and cooked through.

Source: Adopted from Food Network - Alton Brown

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