For waffles:
2 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 cups well-shaken buttermilk
3/4 stick (6 Tbsp) unsalted butter, melted and cooled to room temperature
2 large eggs
Vegetable oil for waffle iron

For topping:
2 tablespoons unsalted butter
3-4 firm-ripe large bananas, cut diagonally into 1/3-inch-thick slices
1-1/4 cups pure maple syrup


Make waffles:
Put oven rack in middle position and put a large metal cooling rack directly on it. Preheat oven to 250°F and preheat waffle iron.

Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl.

Whisk together buttermilk, melted butter, and eggs in another bowl, then whisk into flour mixture until just combined.

Brush hot waffle iron lightly with vegetable oil and pour a slightly rounded 1/2 cup of batter into each waffle mold (see cooks' note, below). Cook waffles according to manufacturer's instructions until golden and cooked through, about 3 minutes. Transfer as cooked to rack in oven to keep warm, keeping waffles in 1 layer to stay crisp. Make more waffles in same manner.

Make topping:
While last batch is cooking, heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then add banana slices in 1 layer and cook until golden, about 1 minute per side. Remove from heat and add syrup to skillet.

Spoon bananas over waffles, then drizzle with warm syrup before serving.


8 Belgian or about 14 regular waffles


epicurious

1-1/2 cups well-shaken buttermilk
4 large eggs
3 Tbsp sugar
1/4 tsp salt
12 (1/2-inch-thick) slices challah (from a 1-pound loaf; not end slices)
4-1/2 Tbsp unsalted butter, divided


Whisk together buttermilk, eggs, sugar, and salt in a bowl. Pour into a large 4-sided sheet pan, then add bread in 1 layer and soak, turning occasionally, until bread has absorbed all liquid but is not falling apart, about 20 minutes.

Heat 1-1/2 tablespoon butter in a 12-inch nonstick skillet over medium-high heat until foam subsides. Transfer 4 bread slices with a slotted spatula to skillet and cook, turning once, until slightly puffed and golden brown, about 3 minutes total. Transfer to a large shallow baking pan and keep warm in oven. Cook remaining bread in 2 batches, adding 1 1/2 tablespoon butter between batches.


4 servings


epicurious

2 eggs
2 cups buttermilk
4 Tbsp unsalted butter, melted
1/2 tsp vanilla extract
2 cups all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1-2 Tbsp vegetable oil or 1-2 tablespoon cooking spray
Maple syrup, for serving

1. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
2. Add the buttermilk, melted butter and vanilla and mix well.
3. Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).
4. You can also mix this together using a wooden spoon or whatever you have.
5. Heat lightly greased griddle at 350 degrees.
6. Pour about 1/3 cup of the batter onto griddle for each pancake.
7. Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.
8. Repeat with remaining batter.

3-5 servings


Food.com, but originally from Williams-Sonoma

1 cup all-purpose flour (spooned and leveled)
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
2 Tbsp unsalted butter, melted, or vegetable oil
1 large egg
1 Tbsp vegetable oil

1. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.
4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

4 servings


Martha Stewart

2 sticks of butter
1 cup of light brown sugar
1 bag of square pretzels (you'll use about 3/4 of the bag)
12 ounce bag of semi-sweet chocolate chips
Sea salt


Preheat the oven to 400˚F.

Line a baking sheet with aluminum foil, cover with pretzels.

In a medium saucepan melt the butter over medium-low heat. When it begins to bubble add the brown sugar. Stirring occasionally let the butter/sugar mixture meld together and brown. This should take about 3-5 minutes. Do NOT let it boil, you will have sticky goo that is no good. When you have a nice, brown caramel pour it over the pretzels, slowly and evenly. You can then use a spatula to spread it out, you have to work quickly and gently. It hardens fast so even pouring is the best method.

Bake the sheet for 5 minutes. Remove the sheet from the oven and sprinkle the whole bag of chocolate chips evenly over the mixture. Place back in the oven for about 45 seconds. If you let it sit there too long the chocolate will burn. Remove from the oven and use a silicone spatula or the back of a spoon to evenly spread the chocolate over the top. Sprinkle with sea salt and refrigerate for a minimum of 1 hour.

Once chilled, break into pieces.


Avocado Pardo

1-1/2 lbs chicken breast
14.4 oz can fat free chicken broth
15 oz can black beans, drained and rinsed
2-10 oz cans Ro-Tel original diced tomatoes with mild green chilies, drained
8 oz frozen corn (about 1-1/2 cups)
1/4 cup chopped fresh cilantro
3 scallions, chopped
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1 tsp cayenne pepper
salt to taste


Combine chicken broth, beans, tomatoes, corn, cilantro, scallions, garlic powder, onion powder, cumin, cayenne pepper and salt in the crock pot. Season chicken breast with salt and lay on top.

Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Adjust salt and seasoning to taste. Serve over rice or tortillas and your favorite toppings.


8 servings


skinnytaste.com

1-1/2 medium onions, coarsely chopped
1 medium green bell pepper, chopped
1/2 bunch celery, chopped (about 2-1/2 cups)
2 cloves garlic, minced
1/2 jalapeño pepper, seeded & chopped
3 Tbsp oil
2-1/2 lbs ground beef
1/2 cup chili powder
1 Tbsp ground cumin
2 tsp garlic salt
1/4 tsp hot pepper sauce
Salt, to taste
Pepper, to taste
1 cup beer
1 cup water
14.5-oz can stewed tomatoes
10.75-oz can tomato puree
8-oz can tomato sauce
6-oz can tomato paste
2, 15-oz cans black beans
4-oz can diced mild green chiles
1 bay leaf


Saute first five ingredients in hot oil until onions are tender. Add turkey; cook until it looses redness.

Combine chili powder, cumin, garlic salt, hot pepper sauce, salt and pepper with 1 cup beer. Let stand 1-2 minutes.

Add spiced beer mixture, water, tomato products, beans, green chiles and bay leaf to meat mixture. Simmer, covered, 3 hours; stirring often. Remove bay leaf before serving.


10 servings


SOURCE

1/2 cup quinoa, rinsed
3-1/2 cups water, divided
1/2 lb. lean ground turkey
1 large sweet onion, chopped
1 medium sweet red pepper, chopped
4 garlic cloves, minced
1 Tbsp. chili powder
1 Tbsp. ground cumin
1/2 tsp. ground cinnamon
2, 15-oz. cans black beans, rinsed and drained
28 oz. can crushed tomatoes
1 medium zucchini, chopped
1 chipotle pepper in adobo sauce, chopped
1 Tbsp. adobo sauce
1 bay leaf
1 tsp. dried oregano
1/2 tsp. salt
1/4 tsp. pepper
1 cup frozen corn, thawed
1/4 cup minced fresh cilantro


In a large saucepan, bring quinoa and 2 cups water to a boil. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork and set aside.

Meanwhile, in a large saucepan coated with cooking spray, cook the turkey, onion, red pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili powder, cumin and cinnamon; cook 2 minutes longer.

Add the black beans, tomatoes, zucchini, chipotle pepper, adobo sauce, bay leaf, oregano, salt, pepper and remaining water. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Stir in corn and quinoa; heat through. Discard bay leaf; stir in cilantro.


9 servings (2-1/4 quarts)


Nutritional Facts 1 cup equals 264 calories, 5 g fat (1 g saturated fat), 20 mg cholesterol, 514 mg sodium, 43 g carbohydrate, 9 g fiber, 15 g protein.


Taste of Home

4 large eggs
1-1/2 Tbsp unsalted butter
1-1/2 Tbsp vegetable oil
2 corn tortillas, sliced into 1/2-inch strips, then cut into 2-inch rectangles
1/4 cup chopped red bell pepper
2 ounces can green chiles, drained
1/4 cup chopped Vidalia or other sweet onion
Kosher salt and freshly ground black pepper
1 Roma tomatoes, seeded and chopped
1/4 cup shredded pepper jack cheese


In a large bowl, whisk the eggs and 1 tablespoon water vigorously.

Heat the butter and oil in a large skillet over medium-high heat. Once the butter melts, add the tortilla strips and cook, stirring and tossing, until they are all golden and crispy.

When the tortillas are crisp, add the bell pepper, chiles and onion to the skillet. Season with a pinch of salt and a few grinds of black pepper. Cook until tender, about 5 minutes.

Add the eggs to the pan, season with salt and reduce the heat to medium low. Cook, stirring to scramble and combine, until most of the moisture is cooked out, then remove from the heat. Stir in the tomatoes. Serve topped with cheese.


2 servings


Food Network

4 cans corn, drained
8 Tbsp unsalted butter
1-1/2 cups onions, finely chopped
1 large green bell pepper, finely chopped
1 large red bell pepper, finely chopped
3 ribs celery, finely chopped
3 large ripe tomatoes*, peeled, seeded and rougly chopped
2 tsp salt
1/2-1 tsp cayenne pepper
2 tsp freshly ground black pepper
4 Tbsp sugar
1 cup evaporated milk


Melt the butter in a large saucepan or pot over medium-high heat. Add the onions, bell peppers, celery and tomatoes* and saute until the onions are transparent, about 10 minutes. Stir in the salt and peppers, then add the corn, sugar and evaporate milk and stir well. Reduce heat to medium and cook until the corn is tender, about 10-15 more miniutes. Adjust seasonings to taste.

*Can also substitute ripe tomatoes with 2 cans of diced tomatoes (drained).


10 servings


Cooking Club

1 cup quinoa
1 15- to 16-ounce can garbanzo beans (chickpeas), drained
1 pint small red and/or yellow cherry tomatoes
1 cup diced unpeeled English hothouse cucumber
1 cup crumbled feta cheese
1/2 cup diced roasted red peppers from jar
1/3 cup (packed) chopped fresh dill
1/4 cup white balsamic vinegar
1/2 Tbsp ground cumin
3 tablespoons olive oil


Cook quinoa according to package. Transfer to large bowl and cool. Add garbanzos and next 5 ingredients.

Whisk vinegar and cumin in small bowl. Whisk in oil. Season dressing with salt and pepper; pour over bulgur to coat salad. Season with salt and pepper.


6-8 servings


Epicurious

1-1/2 cups mashed ripe banana
1/3 cup plain fat-free yogurt
5 Tbsp. butter, melted
2 large eggs
1/2 cup granulated sugar
1/2 cup packed brown sugar
6.75 oz. all-purpose flour (about 1 1/2 cups)
1/4 cup ground flaxseed
3/4 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/8 tsp. ground allspice
Cooking spray


1. Preheat oven to 350°.

2. Combine first 4 ingredients in a large bowl; beat with a mixer at medium speed. Add granulated and brown sugars; beat until combined.

3. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through ground allspice). Add flour mixture to banana mixture; beat just until blended. Pour batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 55 minutes (35-40 min for mini load pans) or until a wooden pick inserted in center comes out clean. Remove from oven; cool 10 minutes in pan on a wire rack. Remove bread from pan; cool completely.


16 servings


Cooking Light

Brie or camembert wheel
Olive oil
Baguette


Choose a wheel of cheese with a thick rind and an inside that's soft but not runny, such as Camembert. Slice the baguette to 1/2" slices. Brush bread and rind with olive oil. Grill directly on oiled grates over indirect heat until warmed, about 2 minutes per side. Serve cheese immediately with grilled baguette slices.


4 servings


Martha Stewart

4 boneless, skinless chicken breasts (about 2 lbs.)
5 limes, juiced
1/2 Tbsp sea salt
1/2 Tbsp cumin
1/2 Tbsp ground chipotle pepper
1/4 cup cilantro, chopped
1 garlic clove, minced
2 red bell peppers
2 green bell peppers
1 red onion


Juicing four of the limes into a small mixing bowl. Mix in the salt, cumin, chipotle pepper, cilantro and garlic to make the marinade.

Chop the chicken breasts into cubes and place in a large Ziploc bag or plastic container. Pour the marinade over the chicken. Close and shake well until all of the chicken is covered. Place in the refrigerator for 30 minutes to marinate.

While the chicken is marinating chop the bell peppers and onions.

After the chicken has soaked up all of those amazing flavors start to skewer the chicken, bell peppers and onions. Place the skewers on the grill over medium heat for 5-7 minutes, flip and grill for an additional 5-7 minutes. After the chicken is cooked through, remove from the grill, squeeze the last lime over the skewers and serve!


4-6 servings


Little Leopard Book

1 can cream of celery soup
1/2 cup chopped onion
1/2 cup shredded cheddar cheese
1/4 tsp. dill weed
1 tsp. salt
1/4 tsp. pepper
2 (16 oz.) cans sliced white potatoes, drained
3 Tbsp. shredded Parmesan cheese


Mix together soup, onion, cheese, dill weed, salt and pepper in 1-1/2 qt. casserole. Add potatoes and mix throughly.

Microwave on HIGH 9-11 minutes; stirring after 5 minutes. Sprinkle Parmesan cheese on top before serving.


4-6 servings

3/4 cup nonfat or low-fat buttermilk
3/4 cup packed light brown sugar
1/4 cup canola oil
2 large eggs
1 cup mashed ripe bananas (about 3 medium)
1-1/4 cups whole-wheat pastry flour
1 cup all-purpose flour
1-1/2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/4 cups blueberries, fresh or frozen


Preheat oven to 375°F. Coat a 9-by-5-inch loaf pan with cooking spray.

Whisk buttermilk, brown sugar, oil and eggs in a large bowl. Stir in mashed bananas.

Whisk whole-wheat pastry flour, all-purpose flour, baking powder, cinnamon, baking soda, salt and nutmeg in a medium bowl.

Fold the dry ingredients into the wet ingredients and stir until just combined. Fold in blueberries. Transfer the batter to the prepared pan.

Bake until the top is golden brown and a wooden skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack. Let cool for about 2 hours before slicing.


10 servings


Eating Well


Make Ahead Tip: Wrap and store at room temperatre for up to 2 days or freeze for up to 3 months.

Ingredient Note: Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.

Muffin Variation: Preheat oven to 400°F. Coat 12 (1/2 cup) muffin cups with cooking spray or line with paper liners. Divide the batter among the muffin cups (they will be full). Bake until the tops are golden brown and a wooden skewer inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool in the pan for 10 minutes, then remove and let cool on a wire rack for at least 5 minutes more before serving.

1/4 cup butter or margarine
1 medium onion, chopped
2 clove garlic, finely chopped
8 oz fresh mushrooms, sliced
1 lb ground sirloin
1 tsp salt
1 tsp pepper
1/2 tsp white pepper
1/4 tsp paprika
10.75-oz can cream of chicken, low fat
1 Tbsp flour
1/2 cup milk
1 cup sour cream, non-fat
12 ounces egg noodles, cooked


Sauté onions, mushrooms and garlic in melted butter until onions are soft and transparent and mushrooms have cooked down. Add ground sirloin and brown. Stir in salt, pepper, white pepper, paprika and flour. Cook, stirring constantly, 5 minutes.

Stir in soup and milk. Heat to boiling, stirring constantly; reduce heat. Simmer covered approximately 5 minutes. Stir in sour cream; heat through. Blend in hot noodles and serve.


6 servings


Original recipe from Betty Crocker's Cookbook

4 cups unbleached all-purpose white flour
1/2 tsp. salt
2 Tbsp. olive oil
1 pkg. dry yeast
3/4 cup warm water
1 tsp. light brown sugar


Add brown sugar to 1/4 cup warm water (about 110˚F) in a measuring cup. Dissolve the yeast in the water and set aside for at least 5 minutes. The yeast will become frothy during this time.

Meanwhile, sift flour and salt into large mixing bowl. Make a depression in middle of flour and add olive oil and 1/2 cup warm water. When yeast mixture has risen for 5 minutes, add it to the flour. Mix all ingredients in bowl with hands; place on flour surface. Knead dough for 8 to 10 minutes.

Rub a clean bowl with olive oil and place the kneaded dough in it. Moisten the top of the dough with oil. Place a clean dish towel over the bowl and put it in a warm, draft-free place to rise.

When the dough has risen for 1-1/2 hours, remove it and place it again on the floured surface. Flatten the ball with your hand. Roll that circle flat until it is somewhat larger than your pizza pan. Rotate the dough occasionally as you roll it out. You should also lift dough up carefully at least once, place more flour on the surface, and turn the dough over to roll the other side. When the dough has been rolled out, sprinkle cornmeal on the pizza pan. The dough that hangs over the edge should be rolled up to form a rim. Brush olive oil on the dough before putting sauce on it.

Thin crust: Bake at 500˚F for 10 to 15 minutes. Preheat pizza stone for 1/2 hour.

Thick crust: Double the recipe. Bake at 450˚F for 25 minutes.


1 pizza dough


The Complete Book of Pizza by Louise Love

8 oz. penne pasta
2 Tbsp. olive oil
8 oz. mushrooms
1/4-1/3 cup sliced kalamata olives, optional
1/2 cup sun-dried tomatoes, diced
6 oz. bag fresh baby spinach
4 oz. feta cheese crumbles
2 Tbsp. Penzey's Pasta Sprinkle


Cook the pasta according to package directions. While the pasta cooks, heat 1/2 Tbsp. of the olive oil in a skillet over medium-high heat. Add the mushrooms, olives and sun-dried tomatoes. When the mushrooms are nicely browned and softened, about 5 minutes, sprinkle the spinach over the top. Cover the skillet with a lid to steam the spinach but do not fully cook it (the heat from the pasta will take care of it). Remove the skillet from the heat if the pasta isn't nearly done at this point.

Drain the pasta and mix with the contents of the skillet. Add the remaining olive oil and the Pasta Sprinkle and stir. Immediately before serving, stir in the feta.


3-4 servings


Modified from Penzey's