Oatmeal Waffles

This recipe was adapted from allrecipes.com. I think my waffle maker might be my new best friend!

2 eggs, beaten

2 cups buttermilk

1 cup quick-cooking oats

1 tablespoon molasses

1 tablespoon vegetable oil

1 cup flour

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

In a large bowl, mix eggs and buttermilk. Add oats and mix well. Stir in molasses and oil. Combine flour, balking soda, baking powder and salt; stir into the egg mixture. If batter becomes too thick, thin with a little milk. Pour about 3/4 cup batter onto a greased preheated waffle maker. Bake according to manufacturer's directions. To make pancakes: Drop batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles begin to form on top of pancake.

Sweet and Sour Chicken

I came across this recipe over at San Diego Cooks, they have some amazing recipes on their blog. This recipe reminded me of the sweet and sour chicken my mom made growing up!
1 lb chicken cut into pieces

4 TBSP Corn Starch
1 Bell Pepper, cut into bite sized pieces
1/2 Onion, cut into bite sized pieces
1 Cup Pineapple chunks, fresh or canned (if canned be sure to drain)
1/2 Cup Carrots, sliced (we just used baby carrots and cut them into little circles)
1 clove garlic, minced
1/2 Cup Sugar
1/3 Cup Vinegar
2/3 Cup Water
1 1/2 TBSP Cornstarch
1 tsp Soy Sauce
4 TBSP Ketchup
Hot Cooked Rice

In a large plastic bag combine chicken and 4 TBSP cornstarch, shake until chicken is coated. Heat 2 TBSP oil in a skillet, add chicken and brown. Remove and keep warm. Heat 1 TBSP oil in skillet, add garlic, onions, carrots and peppers. Stir fry until tender-crisp. Meanwhile, in a sauce pan combine sugar, vinegar, water, 1 1/2 TBSP cornstarch, and soy sauce. Mix until combined and cook over medium heat until thickened, stirring constantly. Remove from heat, add 4 TBSP Ketchup and set aside. Add chicken to skillet as well as pineapple. Stir in sauce and heat through.Serve over cooked rice.

Creamy Chicken and Dumplings

This is hands down one of the most amazing recipes I have ever made, Gray fully agrees! I found it over at Kevin and Amanda's recipe blog. This is seriously a must try recipe!

1 lb chicken breasts
10 bouillon cubes
2 quarts water
2 cups bisquick
2/3 cups milk
2 tbsp butter
4 eggs
2 stalks celery
salt & pepper

 Begin by placing chicken breasts & bouillon cubes in a large pot & cover with 2 quarts of water. Bring to a boil, reduce heat to medium and simmer for 20-25 mins until chicken is done. If you’re using the boneless/skinless breasts, they’ll probably be done much quicker, like after 10-15 mins. (I used chicken breast with the bone in and skin on, they add so much flavor to recipes like this in my opinion). Boil the eggs while the chicken is boiling. When chicken is close to done mix together bisquick and milk. When chicken is done, remove from pot and drop small spoonfulls of dumpling mixture into the pot. Cook over a low simmer for 10 minutes covered then 10 minutes uncovered. Dice celery and shed chicken. Saute celery with butter until the celery is tender then add the chicken, salt and petter. Saute for 3 to 5 minutes. Add chicken and celery to the dumpling mixture and chop up the eggs, remove the yolk, and add to chicken and dumplings. 

Cinnamon Waffles

I found this recipe over at Christy's Kitchen Creation and was very excited to get to pull out the waffle maker that we got as a wedding present! Gray and I both really enjoyed them and will be fixing them again for sure!

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
2 tablespoons white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon cinnamon

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
This batter can be stored in the fridge, covered, for up to a week. Whisk well before using again.

Sweet and Sour Meatballs

I love this recipe, my mom made it a lot for parties growing up and every once in a while she would put them over rice for dinner. I love the meatballs for parties AND for dinner, super easy and really delicious!

1 pound ground beef

1/3 cup onion

1/3 cup bread crumbs

1 egg

1 jar chili sauce

1 jar grape jelly

1 tablespoon lemon juice

Mix together beef, onion, bread crumbs and egg. Form into meatballs. Put meatballs in crockpot. Mix chili sauce, jelly and lemon juice. Pour over meatballs. Cook on low for 4 to 6 hours. Serve as is for a party or over rice for dinner! 

Caramelized Pork Tenderloin

I can't remember where I got this recipe from, I am pretty sure it was a Betty Crocker Cookbook though. Gray and I both agreed that this recipe is a keeper, it had a lot of flavor.

1 pound pork tenderloin
2 cloves garlic (minced)
2 tablespoons packed brown sugar
1 tablespoon orange juice
1 tablespoon molasses
1/2 teaspoon salt
1/4 teaspoon pepper

Trim fat from pork. Cut pork into 1/2-inch slices. Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork and garlic in skillet 6 to 8 minutes, turning occasionally, until pork is light brown and no longer pink in center. Drain if necessary. Stir in remaining ingredients. Cook, stirring occasionally, until mixture thickens and coats pork.

Garlic Onion Burgers

This recipe has been adapted from allrecipes.com. Gray and I both loved them, they were a good burger without being overwhelmed by a million flavors.

1 lb ground beef
1/3 cup onion (chopped)
2 cloves garlic (minced)
1 tablespoon Worcestershire sauce
1 teaspoon Ketchup
1/4 teaspoon cracked pepper
salt to taste

Mix all ingredients together and form 4 burger patties. Cook on grill. Serve on a toasted bun with cheese (we love pepperjack on a burger), ketchup, mayo, mustard, lettuce, tomato, or whatever else your heart desires!