Stromboli

Stromboli

Basic Pizza Dough, recipe follows
1/2 pound hot Italian sausage, removed from casings and crumbled
1 cup sliced yellow onions
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
2 tablespoons thinly sliced seeded and stemmed jalapenos
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni or salami
1/2 cup sliced black olives
2 cups grated provolone
2 cups grated mozzarella
1 large egg, beaten with 1 tablespoon water to make an egg wash
1 cup finely grated Parmesan

Directions:

Preheat the oven to 375* F. Grease a large baking sheet and set aside. In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool. Punch down the dough and divide half. On a lightly floured surface; roll out half of the dough to a large rectangle, (about 10 by 14 inches). Spread half of the cooled sausage mixture across the dough leaving a 10inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes. Brush the top of each Stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each Stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes. Remove from the oven and let stand 10 minutes. Slice thickly and serve.

Basic Pizza Dough:
1 cup warm water
1 envelope or 1 tablespoon yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes. Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes. Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size. 1 to 1 1/2 hours. Use as directed...If you have a mixing bowl, place all ingredients in bowl and mix until sticky. Continue to mix for 7 minutes. Turn onto board and knead until smooth but still slightly tacky. Roll out and use.

Creamy Rice Pudding

1 1/2 cups cooked white rice (3/4 cups uncooked)
2 cups milk, divided (no less than 2%, whole works best)
1/3 cup white sugar
1/4 tsp salt
1 egg, beaten
2/3 cup golden raisins (we don't use them)
1 Tbs butter
1/2 tsp vanilla extract

Directions:

In a medium saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 min. Stir in remaining 1/2 cup milk, beaten egg and raisins. Cook 2 minutes more, stirring constantly. Remove from heat, and stir in butter and vanilla. Serve warm. Cinnamon and Nutmeg optional toppings

I've tried dozens of rice pudding recipes. This is my family's favorite! It is quick and easy to make and can all be done on the stove top! We can never make less than a double batch! :)

Mexican Skillet Rice

3/4 pound lean ground pork or beef (I use beef)
1 medium onion, chopped
1-1/2 Tbs. chili powder
1 tsp ground cumin
1/2 tsp salt
3 cups cooked brown rice (white works also) instant not so good
1 (16 ounce) can pinto or black beans, drained (I don't drain)
2 (4 ounce) cans diced green chillies
1 cup of your favorite salsa
Fresh cilantro sprig for garnish :)

Cook meat in large skillet over medium-high heat until brown, stirring to crumble; drain. Return meat to skillet. Add onion, chili powder, cumin and salt; cook until onion is soft but not brown. (I cook my onion with my meat) Stir in rice, beans, salsa and chilies; thoroughly heat.
Serve immediately. My family likes to put it in tortillas and eat it burrito style. It tastes great by itself also.

This recipe is a great way to use leftover rice. I intentionally cook a couple of cups of rice extra just to have it for this recipe.

Sweet Chex Mix

Combine:
6 cups Golden Grams
3 cups Corn Chex
3 cups Rice Chex
1/2 cup sliced almonds
1/2 cups shredded coconut

Boil:
1 1/2 cubes butter
1 cup Light Karo Syrup
1 cup Sugar
boil exactly 2 minutes stirring constantly, then pour over dry mixture. Place on wax paper or cookie sheet to cool.

I've made at least 12 batches in the last 3 weeks and am still not sick of this! I took a quadruple batch to girls camp and it was gone in an hour!

Nanny's Chop Seuy

This is a family favorite. It makes a TON!

In a VERY large bowl add:

1 12 oz box rice crispies
1 12 or 14 oz box corn flakes
1 bag 14 oz coconut (can cut in half if you aren't a huge fan)
1 or 2 cans spanish peanuts

Mix Together

In a large (because it bubbles up really big) heavy bottom pan add:

4 cups light Corn Syrup
2 cups canned milk

over medium heat stir untill soft ball stage is obtained. 225-240 degrees Farenheit. This takes a lot longer than you would think! About 30-45 min.

Immediately poor over above mixture and quickly toss to coat evenly. Spread out on greased cookie sheet to cool. Cover and store. No need to worry about long it will keep. It will dissapear to quickly to even think about that!

Better Than "Better Than ? Cake"

Recipe Created by Janet Ashworth

Cake Ingredients


Your favorite chocolate cake mix
Half of a large symphony bar chopped (blue)
1/3 can of sweetened condensed milk
Hershey's Dolce De Leche Carmel Sauce (made by Hershey's either by milk flavorings or Ice-Cream toppings)
Hot fudge ice cream topping or Hot Caramel

Make Cream Cheese Mousse and refrigerate.

Make cake mix according to box directions. Add chopped symphony bar to cake mix. Make sure you line the bottoms of your cake pans with parchment paper and spray them very well. Divide cake into two 9 inch cake pans. Swirl 3-4 tablespoons of heated caramel or chocolate into the cake mix and bake per box directions. Let cool 5 min before tipping out of pans.
Once cooled place bottom round on serving dish and lighly poke holes and cover in sweetned condensed milk. Let cool completely. Add layer of Cream Cheese Mousse top with next cake. Drench cake with Dolce De Leche Carmel Sauce. Put cake into refrigerator for 1 hour. Frost with Whipped Cream Cheese Frosting. Drizzle with caramel and fudge and put crushed symphony bar on as well. Store in the refrigerator.

Cream Cheese Mousse

1 Pkg Jello Instant French Vanilla Pudding
1 Envelope Dream Whip
1-1/2 cups light or heavy cream (half and half or heavy whipping)
4 oz Cream Cheese softened
2 tsp pure vanilla extract
1 tsp Knox unflavored gelatin
1/4 cup cold water

Pour powdered pudding and powdered Dream whip into medium bowl and add the light cream, blend on low speed with electric mixture until blended. Switch to high speed and beat 6 minutes scraping down sides occasionally with spatula. Add softened cream cheese and vanilla and beat another minute. Pour 1/4 cup water into small saucepan and sprinkle gelatin over it. Stir and the let stand for one minute. Heat gelatin mixture over medium heat until gelatin dissolves and mixture thins ad turns clear. DO NOT allow to boil. Remove pan from heat and set aside for a few minutes and allow mixture to cool off a bit. Don't let sit too long-it will begin to gel after about 10 mins. or so. Pour gelatin mixture into pudding mixture and beat thoroughly, scraping down sides of bowl for 1 minute. Cover tightly and refrigerate for at least 3 hours. When ready to fill cake mix with mixer until nice and creamy. If too thick add a little bit light cream until desired texture achieved. TIPS: recipe can be doubled-use a large bowl. Flavors develop when sitting over night. If cake you are filling is crumbly, pipe filling between layers and spread with knife dipped in hot water.

Whipped Cream Cheese Frosting

8 oz. cream cheese
1-3/4 powdered sugar
1/8 tsp. salt
1 tsp. vanilla
1 1/2 cups heavy cream

Whip cream until very stiff. In seperate bowl combine all other ingredients until smooth and creamy. Fold in heavy cream into cream cheese mixture.

Carrot Cake
Adapted by: Janet Ashworth (I made several changes until it was the way I wanted!)

2 2/3 cup flour
½ teaspoon baking soda
1 teaspoon salt
4 teaspoon baking powder
2 teaspoon cinnamon
7 cups grated carrots (medium grate, too fine and cake is really dense)
1 cup plus 2/3 cup sugar
5 sticks butter
1 cup brown sugar
5 eggs
1 ½ teaspoon vanilla
1 8oz can drained crushed pineapple (save the juice)
½ cup coconut
2 Tbs. grated orange zest
¾ cup finely chopped and toasted pecans (optional)


Heat oven to 350* F. Grease and flour pan. Whisk flour, salt, cinnamon, baking powder, and baking soda, set aside. Toss carrots with 1 cup sugar in colander set over bowl. Drain until 1 cup liquid is collected in bowl (20 to 30 minutes)(reserve liquid). Melt butter and cook until golden brown (about 8-10 minutes). Cool for 10 minutes and add rest of sugar and brown sugar. Add eggs one at a time, whisking before adding the next egg. Add vanilla. Add flour mixture, carrots, coconut and orange zest. Bake 40-45 minutes. If not quite done, reduce heat to 325 degrees and cook another 20 minutes or until center of cake reaches 205 to 210 degrees F. Cool for 15 min in pan and then turn out on rack and allow to cool completely.

I fill this cake with a cream cheese mousse. I take the reserved liquid from the carrots and pineapple and put them in a pan to boil. I reduce them for about 20 min. Then I add 2 Tbs. Apricot jam and cook another 2-3 min until boiling. Thicken by adding ½ c sugar and 2 Tbs. Corn Starch. Stir constantly until thick. Add ½ cup of this mixture to the cream cheese mousse.


Cream Cheese Mousse

1 Pkg Jello Instant French Vanilla Pudding 1 Envelope Dream Whip 1-1/2 cups light cream or heavy4 oz Philadelphia Cream Cheese softened 2 tsp pure vanilla extract 1 tsp Knox unflavored gelatin 1/4 cup cold water Pour powdered pudding and powdered Dream whip into medium bowl and add the light cream, blend on low speed with electric mixture until blended. Switch to high speed and beat 6 minutes scraping down sides occasionally with spatula. Add softened cream cheese and vanilla and beat another minute. Pour 1/4 cup water into small saucepan and sprinkle gelatin over it. Stir and the let stand for one minute. Heat gelatin mixture over medium heat until gelatin dissolves and mixture thins ad turns clear. DO NOT allow to boil. Remove pan from heat and set aside for a few minutes and allow mixture to cool off a bit. Don't let sit too long-it will begin to gel after about 10 mins. or so. Pour gelatin mixture into pudding mixture and beat thoroughly, scraping down sides of bowl for 1 minute. Cover tightly and refrigerate for at least 3 hours. When ready to fill cake mix with mixer until nice and creamy. If too thick add a little bit light cream until desired texture achieved. TIPS: recipe can be doubled-use a large bowl. Flavors develop when sitting over night. If cake you are filling is crumbly, pipe filling between layers and spread with knife dipped in hot water.

Frost with Wilton Cream Cheese Icing:
Cream Cheese Icing
Gently sweet Cream Cheese Icing has a surprising twist of orange zest. Great with Carrot Cupcakes!
Ingredients:
· 1 cup (2 sticks) butter, softened
· 2 packages (8 oz. each) cream cheese, softened
· 8 cups sifted confectioners' sugar (about 2 lbs.)
· 2 tablespoons milk
· 1 tablespoon orange juice
· 1 teaspoon orange zest
Makes: About 5 1/2 cups of icing.
Instructions
In medium mixer bowl, cream butter and cream cheese together until smooth. Add sugar one cup at a time and milk. Mix well. Beat on high until smooth (only 30 seconds to 1 minute). Thin to ice cake smooth; use full strength for piping borders.
NOTE: Do not use light cream cheese or butter substitute. If margarine is used, icing will be softer.
I add 1 tsp. vanilla extract to this frosting.

Top Cake With:

Take about 2-3 Tbs. of coconut and add 1-2 Tbs. of your juice concentrate that you reduced and thickened. Put in a hot skillet and stir until “candied” and toasted. Consistency will change and you’ll know it is done.

German's Sweet Chocolate Cake

1 package (4 ounces) German's sweet chocolate
1/2 cup boiling water
3/4 cup shortening, butter or margerine*
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla
2 3/4 cups sifted cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk*
Coconut Pecan Frosting (below)


Melt chocolate in 1/2 cup boiling water; cool.
Cream butter; gradually add sugar, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. Blend in vanilla and melted chocolate. Sift flour with baking soda and salt. Alternately add flour mixture and buttermilk to chocolate mixture, beating after each addition until smooth. Line bottoms of three 9-inch layer pans with paper. Pour cake batter into pans. Bake at 375 degress for 30-35 minutes, or until toothpick inserted in center of each layer comes out clean. Cool cake in pans 10 minutes. Remove from pans and finish cooling on racks. Peel off paper. Sprad Coconut Pecan Frosting between layers and over top of cake.

Note: For altitudes below 3,000 feet, use 2 cups sugar. For altitudes 5,000 to 7,000 feet, use 1 1/2 cups sugar.

* If using vegetable shortening, use 1 cup plus 2 tablespoons buttermilk.

Cocnut Pecan Frosting

3 egg yoks
1 cup sugar
1 cup evaporated milk
1/2 cup butter or margarine
1 teaspoon vanilla
1 1/3 cups flaked coconut
1 cup chopped pecans


Combine egg yoks, sugar, milk, butter, and vanilla. Cook and stir over medum heat until thickened, 12-15 minutes. Add coconut and pecans. Beat until thick enough to spread. Makes 3 cups, enough to cover tops of three 8 or 9 inch layers or one 9x13 - inch cake. If you want to frost the outside of the cake, double the recipe for the frosting.

Sweet Milk Cake

Sweet Milk Cake (very similar, but in my opinion better than, Tres Leches cake)
SERVES 12
Prep Time: 35 min (plus chilling)
Bake Time: 30 min


6 large eggs, separated
1 1/4 cups sugar
2 cups evaporated milk
1 teaspoon pure vanilla extract
1 1/2 cups cake flour, sifted
2 teaspoons baking powder
1/2 teaspoon cream of tartar
One 14-ounce can sweetened condensed milk
1 quart heavy cream
Papaya slices, for serving

1. Preheat the oven to 350°. Grease and flour a 9-by-13-inch baking dish. Using an electric mixer, beat the egg yolks with 1 cup sugar on low speed until combined, then increase to high and beat until fluffy, 4 to 5 minutes. Add 1/2 cup evaporated milk and the vanilla; beat until combined. Fold in the flour and baking powder.

2. Clean the beaters. In a medium bowl, beat the egg whites until foamy, about 30 seconds. Add the cream of tartar and beat until soft peaks form, about 1 minute. Beat in the remaining 1/4 cup sugar until stiff peaks form, 2 to 3 minutes.

3. Working in batches, fold the egg white mixture into the yolk mixture until just combined. Pour into the prepared baking dish. Bake until a toothpick inserted into the center comes out clean, about 30 minutes. Let cool for 45 minutes.

4. In a medium bowl, whisk together the remaining 1 1/2 cups evaporated milk, the sweetened condensed milk and 1 cup cream. Ladle over the cooled cake. Cover and chill until the liquid is absorbed, about 4 hours.

5. Beat the remaining 3 cups cream until soft peaks form, 3 to 4 minutes. Can sweeten with 1/4 cup powdered sugar and 1tsp vanilla if you want. Serve with the cake and fruit slices.

Fruit and Vegetable Salsa

1 yellow onion, cut fine
2 tart apples (Granny Smith), diced fine, with peels
4 green peppers, cut fine
3 tomatillos, cut fine
2 jalapenos, diced fine
5 avocados, cup up and added just before serving
cilantro (1 bunch) chopped
2 cans black beans, drained and rinsed
1 pkg frozen corn, thawed
2-5 limes, juiced
1 tsp cumin
garlic salt to taste

mix all ingredients together well. This makes A LOT of salsa. Cut the recipe in half for a smaller batch.You can add diced mangos if desired. Serve over fish or with corn chips.

Wheat and Bean Salsa

1 green pepper, finely diced
1 orange or red pepper, finely diced
1 small red onion, finely diced
1 small bunch cilantro, finely chopped
Juice of 1 lime
3 cups cooked wheat (wheat berries)
1 can corn, drained
1 can black beans, drained
2 tsp. chili powder
2 tsp. cumin powder
1/4 cup apple cider vinegar
1 Tbs. sugar
1/2 cup olive oil
1 tsp salt

Cook wheat in a slow cooker overnight; 3 cups to 10 cups water. Drain wheat, corn and beans. zplace all ingredients in large bowl and toss well. Chill for an hour before serving. Can be served alone as a salad or with chorn chips as a salsa

Note: 3 cups of wheat kernels cooked in 10 cups of water make about 7 cups of cooked wheat.You can add wheat berries to just about anything. They make a great hamburger extender. I also like to just put a little sugar and milk on them and eat them for breakfast.

Salsa

This recipe is a combination of different recipes and is really up to taste and what they have at the grocery store. I love all salsa, but the best salsa always comes from Donna(Mother in-law). I have tried making hers a thousand times and I can't get it to ever taste like hers. But I do have to say that I love to make it and the smell is heavenly.

Salsa Ingredients:

6-10 Fresh Tomato's

1 Large can or jar of Stewed Tomato's

1 of Bushel Green Onions

1-2 Bushel of Cilantro

1 Large chopped(small) White Onion

1 Lime

3-4 Garlic Cloves

1/2-1 Jalapeno

2 Yellow Hot or Anaheim Peppers

Chop onion, green onion, and cilantro small. Put jar of stewed tomatoes in blender with half of cilantro and garlic cloves.( sometimes you have to put half of the jar of tomatoes in blender). Blend 2-4 times for just just a second for each pulse. Pour tomato's into bowl. Roast hot peppers in oven on low broil, flipping until blackened all around. Pull them out and immediately put into zip lock bag to steam. Then while waiting for peppers, chop fresh tomato's small and add to bowl. Chop jalapeno small and add to your desired hotness. Squeeze 1/2- 1 lime into mixture. Pull peppers from bag and peel the skin off, chop the top of pepper with the steam off, and chop pepper small(pull the seeds out first if you don't like heat, or half of seeds for medium heat. Taste the pepper if you want to see how hot it is, some are way hotter than others.) Add the rest of ingredients.

Then salt, garlic salt, and pepper to taste.

Soft Caramels

2 cups sugar
1 cup firmly packed brown sugar
1 cup butter (not margarine)
1 cup milk
1 cup Heavy Whipping Cream
1 cup light corn syrup
1 teaspoon vanilla

Butter a 13x9-inch pan; set aside. Combine all ingredients except vanilla in heavy 4-quart saucepan. Cook over medium heat, stirring occasionally, until butter is melted and mixture comes to a boil (14 to 20 minutes). Continue cooking until candy thermometer reaches 244*F or small amount of mixture dropped into ice water forms a firm ball (about 25 to 30 minutes).

Remove from heat; stir in vanilla. Pour into prepared pan. Cool completely. Cut into 1 ½ x 1 inch pieces; wrap candies in waxed paper. Store refrigerated.

Shredded Beef Sandwiches

You can make shredded beef by cooking a beef roast overnight in a slow cooker or Crockpot.

Ingredients
No-Stick Cooking Spray
2 pounds chuck roast, cut into large chunks
1 can (15.5 oz each) Manwich Original Sloppy Joe Sauce
6 dinner rolls, cut in half

Directions
Spray insert of 4-quart slow cooker with cooking spray.
Combine beef and sauce in slow cooker. Cook on HIGH 4 hours.
Shred beef with back of spoon, if needed. Turn heat down to WARM to serve.
Serve on dinner rolls.

Linda’s Homemade Bread

6 c. hot water
6 c. better for bread flour
2/3 C. Sugar
2 T. yeast
Mix together and let rest until bubbly (8 minutes or so).....

Add:
2 T. Dough Enhancer (You may have to look at a Health Food Store for this I haven’t seen it at Wal-Mart)
2 T. Wheat Gluten (Wal-Mart carries this)
5-6 cups flour
2/3 C. Oil
1 T. Salt

Knead 8 min, (I use a bread mixer). Let raise 20 minutes. Shape into loaves.
Let rise in pan 20 min or so.
Bake 350*F for 30 minutes
Makes 4 2-lb. loaves

Low-Fat Pumpkin Muffins with Crunchy Topping

¾ cup unbleached all-purpose flour
½ cup rolled oats
¼ cup firmly packed brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¼ teaspoon ground allspice
1/8 teaspoon salt
½ cup canned pumpkin
1 large egg, slightly beaten
½ cup skim milk
2 tablespoons reduced-fat margarine, melted

Crunchy Topping
2 tablespoons rolled oats
½ tablespoon firmly packed brown sugar
1 ½ teaspoons grated orange zest
1/8 teaspoon cinnamon

Preheat oven to 400*F. Line 6 regular muffin tins with paper baking cups or lightly coat the bottoms only with vegetable cooking spray.
In a medium bowl, combine the flour, oats, brown sugar, baking powder, baking soda, cinnamon, nutmeg, allspice and salt.
In a small bowl, whisk together the pumpkin, egg, milk and margarine. Make a well in the center of the dry ingredients and add the pumpkin mixture; mix just enough until the dry ingredients are moistened. Do not over mix. Spoon the batter into the prepared muffin cups, filling almost full.
Combine the topping ingredients and sprinkle evenly over the top of each with only a few moist crumbs attached. Cool the muffins in the pan on a wire rack for 5 minutes before removing. Serve warm.

Baking Powder Biscuits

2 cups flour
1 teaspoon salt
3 teaspoon baking power
½ cup shortening or butter
¾ cup milk

Preheat oven to 435 degrees. Combine flour, baking powder and salt. Add softened shortening or butter and use a fork or pastry blender to cut in to resemble course meal. Add milk; stir until blended. Transfer dough to lightly floured surface. Knead gently about 8 to 10 times. Roll dough ½ inch thick. Cut into biscuits with a biscuit cutter or use a drinking glass that is floured so the dough comes away from the glass easier. Bake on ungreased baking sheet for 12 to 15 minutes or until golden brown. Makes 12 to 16 biscuits.

Tortillas

3 cups flour
1 teaspoon baking powder
½ teaspoon salt
3 tablespoon lard or shortening
About 1 cup water, more or less

Add water as needed to make thick dough, not sticky. Mix and roll out into circle. Fry in small amount of oil.

Granola Cereal

1 cup honey
½ cup oil
¼ cup butter
½ cup water
2 teaspoon vanilla
Pinch of salt

Mix well and stir over low heat until honey is melted

Add ½ of mixture to 10 cups of oats.

Stir until all of the oats are moistened. Put on 3 cookie sheets and place in 200* oven for 1 ½ hours. Stir every 20 minutes. Remove from oven and add remaining liquid. Mix thoroughly. Return to 225* oven for 1 hour or until dry and slightly toasted. Put in large bowl and add 1 cup wheat germ.

You can add any or all of the following:
1 cup chopped walnuts
1 cup chopped almonds
1 cup coconut
1 cup sesame seeds
1 cup sunflower seeds
1 cup dried and crushed bananas
1 cup dried and crushed apples
1 cup raisins

Corn Meal Waffles

1 ¾ cup flour
1 ½ cup corn meal
1 teaspoon salt
1 teaspoon sugar
1 tablespoon baking powder
2 cup milk
2 eggs
3 tablespoon oil

Combine all ingredients and mix well. Pour onto waffle iron and cook until done.

Great served with chili.