Waffles

Waffles-Sue's Recipe

4 1/2 cups All Purpose Flour
6 Tbsp Sugar
3 Tbsp Baking Powder
1 1/2 tsp Salt
6 Eggs @ room temperature
3/4 cup Margarine or Butter
4 1/2 cups Milk (can use butter milk)
1 Tbsp Canola Oil

 Start by separating the egg whites and egg yolks.

Using an electric beater, beat the egg whites until they are light and fluffy and set aside for later.

 While the egg whites are beating, melt the margarine or butter in the microwave.

 In a medium bowl mix the flour, sugar, baking powder, and salt.

 In a other medium bowl mix the egg yolks and melted butter.

At this point in time, I plug in my waffle iron and preheat it.

 Slowly add a cup of flour mixture and then a cup of milk.  

Start with flour and ending with milk until all is added to the mixture.

Allow to beat until batter is smooth.

 Add the fluffy egg whites to the batter.

 Using a spatula, fold the egg whites into the batter until smooth.

 Brush heated waffle iron with oil.  

On my iron, I only need to do this every 4 batches of waffles, not every batch.

Scoop 1/3 cup of batter onto half the iron and repeat for the other half.

Follow instructions for your waffle iron maker.  

Mine says to put a timer for 4 minutes and then lift it and serve them.

 As you can see it does make a lot of waffles.  I make the whole batch up and them place the uneaten ones on a cooling rack to cool off.  Once they are at room temperature, I place them in a Ziploc bag and into the freezer they go.  They can last up to a month in there but for my growing kids, I am lucky if they make it to the end of the week.  

I bought my waffle iron at a garage sale over 10 years ago for a dollar.  It was the best thing I ever bought for a dollar.  As you can see it is well used and works great!

Chocolate Chip Cookies-Family Favorite

Chocolate Chip Cookies Recipe:

1 1/2 cups Margarine (butter does work as well)                   

1 1/2 cups Brown Sugar                                                           
3/4 cup White Sugar                                                                 
1Tbsp Vanilla                                                                           
3 Eggs    

4 cups All Purpose Flour

1 1/2 tsp Baking Soda

3/4 tsp Salt 

2 1/2 cups Chocolate Chips

Preheat oven to 350'F.

In a mixing bowl beat margarine, white and brown sugar together.

 

Add the three eggs, one at a time and the vanilla.  

Oops, I added a bit too much vanilla, but it will be fine...

In a large bowl mix the flour, baking soda, and salt.

 

 Add chocolate chips to the flour mixture and give it a stir.

Take your margarine mixture and scoop it into the flour mixture.  

I added too much vanilla and that's why the wet mixture looks that way.  I should have used a measuring spoon instead of free pouring.  They still tasted awesome!

Blend both wet and dry mixture together until well mixed.  

Make sure to scrape the bottom of the bowl to properly blend both mixtures. 

 Form batter into 1-2 inch balls and place on greased cookie sheet.  

I use the Pampered Chef bar pan, so I don't need to grease my pan.

Squish or flatten them a bit with your fingers before baking.

 Bake in the oven @350'F for 10-13 minutes.

 This recipe makes about 4 dozen cookies.

You can bake them all at once; freeze them in balls on a cookies sheet, place the frozen balls into a Ziploc bag, and bake them as needed; or you can keep the dough in the fridge up to 2 days to bake later.  

I prefer to bake them all right away and freeze them already baked in a large Ziploc bag.  They keep fresh like that and my teenagers can grab them easily from the freezer when preparing their lunches.  You can also bake the dough as one large cookie on the large bar pan I have.  My kids have requested the large cookie for birthday celebrations or school parties.  It is a quick and easy way to make for a big group of people!

This recipe is one of my families, coworkers, and friends favorite cookie recipe.  I bake them often and even add smarties or Reese's Pieces to them sometimes, just remember to take out some of the chocolate chips when adding them.

I hope you all enjoy them just as much as we all do!

  

BBQ Roasted Potatoes

You will need the following ingredients:

6-10 Potatoes
4-6 Carrots (or other vegitables)
1 Onion
1Tbsp of your favorite seasonings (eg. Herb & Garlic; Italian; Lemon & Pepper; or a mixture of your own spices & herbs)
2Tbsp Water
Olive Oil

I used a Hummus Dip Mix from Epicure for my seasoning and my family loved it!  

You can use other vegetables too.  I have used broccoli, mushrooms, corn, cauliflower, beets, green or yellow beens etc...  

But for tonight, I had some carrots that were getting a little soft, so I decided to use them.

Wash or peel your potatoes and carrots.  I chose to peel my potatoes because my children don't like it

 when I leave the peel on and then washed my carrots.

Next I chopped up all my vegetables and put them in a large bowl.  You want everything bite size.

I added approximately 2Tbsp of olive oil to the mixed vegetables.

I then added the 1Tbsp of seasoning to my vegetables and stirred everything with a rubber spatula.  

I lined my metal lasagna dish with parchment paper and drizzled 1Tbsp of olive oil on the parchment paper.

Once it's all mixed up and seasoned, I add the mixture of vegetables to the pan.

I add 2Tbsp of water to the vegetables, as I find it helps to steam them 

and they cook much faster and much more evenly.

I cover it with tinfoil and place it on a preheated BBQ for 25-35 minutes.  I cook it on low and   

check them every 10 minutes to make sure they aren't burning.  

I also give them a little stir to make sure the bottom ones aren't burning.

The more crispy you want them, the longer you leave them on.

Living in the warm Okanagan, I like making these all summer long.  

I can change the seasoning or add different vegetables to give them a different flavor .  

These go great with anything else you can BBQ!

I hope your family enjoys them as much as mine does.  

My children and I aren't big on potatoes, but these will be eaten quickly and without complaint!

Leftovers can be fried in a pan for homemade hash-browns.

You can do these in the oven during the winter months as well.  

I bake them at 350'F for approximately 30-50 minutes.