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copycat eggo waffles

My kids LOVE Eggo waffles.  Kylie especially, that girl could probably live off of Eggo waffles.  A few days ago we (gasp!) ran out of Eggo waffles, so I got online and searched for recipe that would be close enough to fool everyone.  Well.  Let me just say that Kylie, who picky doesn’t even begin to describe, got a huge smile after her first bite, gave me a thumbs-up, and asked for more!  Success!

In a large bowl, combine:

3 cups flour

1 Tbsp baking powder

1 1/2 tsp salt

Set aside.

In a medium bowl, mix on high for 1 minute:

4 eggs

2 1/2 Tbsp sugar

Add to the liquid:

1 cup whole milk

1/4 cup buttermilk

1/2 cup water

1/4 cup vegetable oil

Take the liquid mixture, and add to the dry ingredients.  Mix on medium for 30 seconds, until combined.

Cook on low on your waffle iron for about a minute.  You do not want the waffles to brown.  Cook until “set.”  Then cool on a rack, throw in a freezer bag, and pop into the freezer.

Enjoy!

Yield:  10 – 6.5″ waffles

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recipe from Top Secret Recipes

 

 

 

 

 

cream cheese frosting

2 – 8 oz. pkg of 1/3 less fat cream cheese, at room temperature

1 stick butter, softened to room temperature

2 cups powdered sugar

1-2 tsp vanilla (I used 2, because I like it rich)

*Whip the cream cheese, butter, and vanilla until well combined.  Add the powdered sugar, a little at a time so it doesn’t make a huge mess.

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from Our Best Bites

 

*Tip!  If you don’t have powdered sugar, just put the required amount needed of granulated sugar into the blender.  Blend until powdery.  Works every time! 🙂

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This recipe is literally all over Pinterest, and I honestly just got tired of seeing so. many. pins, that I finally just made it myself.  And now I know why people keep pinning it.  It was simple, quick, & delish!  I’m sure the cream cheese frosting helped a little, but really, this cake was incredible!

2 ingredients:  yellow cake mix & canned pumpkin

That’s it.  Just the mix, and just the pumpkin.

Mix the two, pour into a 9×13 or 9×9 cake pan.  Bake at 350 until done.

Top with cream cheese frosting or apple cider glaze.

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creamy enchilada soup

This soup is absolutely de-lish!  I can’t remember where I saw it first, but I changed it up a bit, so I suppose it’s not important.  It was quick, easy, and sooooo good.  Perfect for a cold fall day!

Combine the following in a large saucepan:

  • 2 cans cream of chicken soup
  • 1 can enchilada sauce
  • 2 cups milk
  • 1 can rotel
  • 1 can chunked chicken breast, drained
  • 1-2 cups shredded cheddar cheese

Heat over medium heat until heated through.  Serve with crushed tortilla chips (or if you have tortilla strips, even better!).

The rotel will make it a little spicy, so if you’re not down with a spicy dish (my kids don’t do spicy), omit, or add some sour cream after serving.


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fruit pizza

Happy Valentine’s Day!

sugar cookie base + sweetened cream cheese + strawberries = perfection!

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mini cranberry crostatas

from pillsbury.com

I’m totally breaking Julie’s #1 rule of “not posting until tried.”  Sorry.  These look waaaaay too delicious to not share!  Hoping to make them for our first Thanksgiving abroad!  Pretty sure I can find all of the ingredients, or at least something close…

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1/3 cup water

1/3 cup honey

1 1/4 cups fresh whole cranberries

1 refrigerated pie crust, softened as directed

3 Tbsp almond paste, softened (from 3 1/2-oz tube)

1 1/2 tsp sliced almonds

8 tsp honey

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Heat oven to 425°F. Place cooking parchment paper on cookie sheet. In 1-quart saucepan, heat water and honey to boiling. Stir in cranberries; reduce heat to medium-low. Cook 10 to 12 minutes, stirring frequently, until berries have popped and mixture is thickened. Cool slightly, about 15 minutes.

Meanwhile, unroll crust on work surface. Roll crust out slightly; cut into 8 (4-inch) rounds. Reroll scraps and cut remaining rounds if necessary. Place rounds on parchment-lined cookie sheet. Discard scraps.

Gently press 1 heaping teaspoon almond paste in center of each crust round. Divide cranberry mixture evenly over almond paste. Fold 1/2 inch of each crust round over filling, pinching slightly so crust lays flat on cranberry mixture. Sprinkle each with almonds.

Bake 14 to 16 minutes or until crust is golden brown. Drizzle 1 teaspoon honey over each crostata. If desired, serve warm with ice cream.

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from pillsbury.com

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When you buy what we, as Americans, know as “jell-o” over here in the UK, you get what they call “jelly.”  It’s not powdered, it looks like it’s already made and ready to eat…

The first time we had “jelly” I didn’t know I was supposed to melt it, add water, and re-refrigerate it.  So I cut it into slices and handed the kids each a piece.  They didn’t complain, so how was I to know any better?

A couple days later I learned that you prepare it by putting it in a “jug” (glass measuring cup), adding water, and microwaving it until melted.  Stir it up, then add the rest of the water.  Seems pretty simple, right?  Lesson learned. 😉

Anyway.  To make the strawberry fizz jelly (jell-o)… prepare the jelly-jello as you would, melting either the above gel blocks, or dissolving the powder.  At this point, add a can of carbonated lemonade (that’s how we roll back here).  Gently stir, pour into a bowl, and refrigerate until set.

My kids claim it tastes like lotion, but they all ate it without any prodding!  I found the fizziness to be a bit odd, but nothing I couldn’t get used to!

Enjoy!