Wednesday, September 30, 2015
This was a delicious and EASY meal to throw together. There was definitely not any leftovers with this hearty meal, everyone kept going back for seconds and thirds! It was very tasty and filling.
Stuffed French Bread
(Recipe found at omgchocolatedesserts.com via Pinterest)
1 loaf french bread
1 tablespoon olive oil
1 pound ground beef
1 small onion, chopped
1 teaspoon minced garlic
1/2 cup chopped celery
1 can cream of mushroom soup (or cream of everything soup mix)
1 tablespoons milk (or more if needed - I didn't need any)
1 tablespoon mustard
salt and pepper, to taste
1 1/2-2 cups shredded cheese
Preheat the oven to 350. Slice french bread in half (lengthwise), scoop the center of each half and crumble it in a large bowl. Place the halves of bread onto a baking sheet and set aside. In a large skillet place 1 tablespoon of olive oil and ground beef and cook over medium-high heat until the beef is browned, stirring occasionally. Add chopped onion, chopped celery and minced garlic and cook a few minutes until the vegetable is tender. Add soup, mustard, salt and pepper to taste and cook for at least 5 minutes. If the mixture is too thick add a little milk. Add cooked beef mixture to the bread and stir to combine. Spread the mixture in the center of one half of the french bread. Spread shredded cheese in the center of other half of the french bread. and place the bread carefuly back on top of first half. Bake 10-15 minutes (until the cheese is melted). If you don’t want to brown the bread too much or to become too crispy, cover with aluminium foil. Let it cool 5-10 minutes before slicing.
Tuesday, September 29, 2015
I love freezer meals, even if I don't cook the recipe using the freezer option! :) I whipped this up and threw it straight into the crockpot, but I know that next time I will probably be making a double batch and freezing one of them for future use. The kids weren't too sure about this recipe the first time around, but they LOVED it cold as leftovers for lunch the next day. Who knew?? I thought it was pretty tasty, although I think that I would like it even better on the grill instead of in the crockpot. I just love the crispness that the grill gives chicken!
Lemon and Garlic Dump Chicken
(Recipe found at www.onegoodthingbyjillee.com via Pinterest)
1–2 teaspoon minced garlic
1/4 cup olive oil
1 tablespoon parsley flakes
2 tablespoon lemon juice
4-6 chicken breasts (or 8 to 10 chicken tenders)
Place all ingredients into a 1-gallon freezer bag. After sealing the bag, turn the bag over several times until everything is combined and the chicken is well coated. Freeze flat. To prepare, thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 for 35 minutes, outside on the barbecue grill, until no longer pink inside, or place the frozen chicken in the crockpot and cook on low for 6 to 8 hours.
Monday, September 28, 2015
This was a super easy recipe to throw together and bake. My son wanted to help with supper this night, so I put him to work mixing everything together. He tried cutting the chicken and although it took a lot longer than I hoped (mom had a lot of patience that night) he did a great job and he was proud that he was able to help me put together supper. This has now prompted me to have the kids help with whatever meal they pick for the week. Last year we started letting them each have one meal a week to pick whatever they wanted for supper. This year I am expanding it to mean that they have to help cook whatever meal it is that they want to have. Hopefully it gets them to love being in the kitchen as much as their mom! Or at least get them to know their way around the kitchen a bit!
Chicken and Spinach Pasta Bake
(Recipe found at mylifewellloved.com via Pinterest)
8 ounces uncooked rigatoni
1 tablespoon olive oil
1 cup chopped onion
10 ounces frozen spinach, thawed
3 cups cubed, cooked chicken breasts
1 (14 ounces) can italian-style diced tomatoes, undrained
1 (8 ounces) container chive & onion cream cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cup shredded mozzarella cheese
Prepare rigatoni according to package directions. Spread oil on bottom of 11×7 in baking dish; add onion in a single layer. Bake at 375 for 15 minutes or just until tender.
Transfer onion to large bowl, set aside. Drain chopped spinach well, pressing between paper towels. Stir in rigatoni, spinach, chicken, tomatoes, cream cheese, salt and pepper into onion in bowl. Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese. Bake covered at 375 for 30 minutes. Uncover & bake 15 more minutes or until bubbly.
Thursday, September 24, 2015
We used this recipe when we went on our big camping vacation to Canada this summer and it couldn't have been easier... The poor hubs ends up sitting over the fire the entire time, which isn't super enjoyable for him, but these were totally worth all the grumping and groaning that he did! The kids AND adults raved about how wonderful these tasted and they didn't require a ton of prep work... Perfect for a camping meal!
Pie Iron Calzones
(Recipe found at mustardseeds.typepad.com via Pinterest)
pre-made pizza dough in a tube (one tube yields 3 calzones)
Other toppings of your choice
pizza sauce, for dipping
Spray cooking spray on both sides of the pie iron. Cut rectangle of dough into three even pieces and place one piece on the pie iron. Spread pizza sauce. Add cheese. Add pepperoni. Fold over the remaining dough to cover your calzone. With your fingers pinch the edges of the dough together before putting the top of the pie iron on. Cook over hot coals until warm and crisp. Time depends on how hot your coals are. Flip pie iron over and continue cooking second side. Serve with pizza sauce for dipping, if desired.
Wednesday, September 23, 2015
This recipe had me at raspberry and chocolate! Two of my favorite flavors combined together!! It was super yummy and I loved the chocolate glaze over the top. Make sure you store it in the fridge and you can savor it for a while! Although there are a lot of steps to this recipe, it is pretty simple. Make sure that you leave enough time for all the "cooling" phases that you have to do!
Raspberry Chocolate Squares
(Recipe found at www.justapinch.com)
1 cup flour
1/4 cup powdered sugar
1/2 cup butter
1/2 cup seedless raspberry jam
3 ounces cream cheese, softened
2 tablespoon milk
1 cup white chocolate chips
2 ounces semi-sweet baking chocolate squares
1 tablespoon shortening
Preheat oven to 375. In a bowl combine flour and powdered sugar. Cut in butter; mix well. Press mixture into a 9 inch square baking dish. Bake for 15-17 minutes or until lightly brown. Allow to cool completely. Spread jam evenly over cooled crust. In a separate bowl, beat cream cheese and milk together until smooth; set aside. In a small saucepan over low heat, melt the white chocolate chips and add to the cream cheese mixture; beat until smooth. Spread evenly over raspberry mixture. Refrigerate for at least 2 hours Cut chocolate squares into small pieces and melt with shortening in a small saucepan over low heat, stirring constantly. Spread over white chocolate layer. Cool completely before cutting into small squares. Store in the fridge.
Tuesday, September 22, 2015
Can you say DELISH?? This pull apart bread was so yummy I wanted to eat all of it. I made this for a pool party that one of the community groups that I belong to had for our local high schoolers and by the end of the night there was only a couple chunks left... Enough for the hubs to get at least a taste when I brought it home. It was good, good, good - especially when it was fresh out of the oven! Make sure that you leave enough time to make this, it isn't hard, just a little time consuming with the thawing and rising of the bread. Also, DON'T FORGET to cover the bottom of your springform pan with foil. It makes your house smell HORRIBLE when all that delicious butter seeps out the bottom of your pan into your oven.... Can you tell that I learned this the hard way?? That just shows that I shouldn't leave things to the last minute when I will then be rushing around trying to get everything done in time! Yikes!
Garlic Cheese Pull Apart Bread
(Recipe found at www.yourhomebasedmom.com via Pinterest)
16 frozen white dinner rolls (Rhodes brand)
1/2 cup butter, melted
1 cup grated Parmesan cheese, divided
1 teaspoon dry parsley flakes
1 1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon italian seasoning
1/2 teaspoon onion powder
Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes. Cut rolls in half with a clean pair of scissors. Combine melted butter and seasonings together. Pour over dough and gently mix. Add 1/2 cup of grated cheese and combine. You want each piece of dough to be coated. Line the bottom of a 9 inch springform pan with the pieces of dough and then top with remaining grated cheese. Allow to rise in a warm place for 1 1/2 - 2 1/2 hours. Cover bottom of pan with foil to prevent butter from leaking out. Bake at 350 for 20-25 minutes or until center is completely done.
Monday, September 21, 2015
I took this to a family reunion that we had this past summer. Not the best side dish to bring if you are stuck outside in the heat... It was super yummy, but definitely didn't hold up in the heat so well. Good thing that we ate as soon as we got there or I might have had a lot left over when I went home!
Strawberry Cheesecake Salad
(Recipe found at timeforsupper.blogspot.com via pinterest)
12 ounces whipped topping
1 small package of cheesecake pudding (powder)
18 ounces strawberry yogurt
1 pound fresh strawberries, sliced
3 bananas, sliced (add just before serving or they brown)
miniature marshmallows (add just before serving)
Thaw whipped topping and in a large salad bowl stir together whipped topping, yogurts, and pudding powder. Let this set up in the fridge for at least an hour before serving. Wash and slice strawberries. You can add strawberries to salad or wait to add them with sliced bananas and marshmallows just before serving. Keep refrigerated.
Friday, September 18, 2015
What a week! First full week of school is under our belts! Not only did we have a couple games that we headed to, the oldest had football practice and we had meetings for the kids "clubs" that they are a part of a few night this week. I am ready to sit around and do nothing this weekend... But, you know that isn't going to happen! The kitchen is hopping once again. My boys decided that they NEEDED to sell cookies and lemonade during our town's garage sale weekend, so I have some cookies that need to be going in the oven today. I thought that I would spice it up with a few added items which are pretty easy to throw together. Who knows what else will end up in the oven before tomorrow morning! :)
Next week seems like it will be a bit calmer, but you know how that goes... Just when I think things are smooth and easy, we have a hectic week once again! Guess it's good that we are all pretty flexible!
Friday - Burgers
Saturday - *Parmesan Garlic Noodles for lunch, Benefit Supper
Sunday - Chicken Quesadilla
Monday - Pick Your Own Night
Tuesday - ECFE - my night to cook! Slow Cooked Taco Casserole, Pumpkin Cornbread Muffins, *Wicked Chocolate Caramel Bars
Wednesday - Roast
Thursday - *Ranch Chicken Fajita Bowl
Extras: PB Cookies, Chocolate Chip Cookies, Sugar Crunch Popcorn
* = New Recipes
Thursday, September 17, 2015
These were a super fun meal that my kids thought were a lot of fun. They were easy to put together and another way to use my otherwise not so often used waffle iron. My oldest was at camp the week that we had these and just picked them this week as the meal that he wants - they should definitely be easy enough for him to put together on his own so we will see how that goes! We used pizza sauce to dip them into and they were a hit!
Pepperoni Pizza Waffles
(Recipe found on pinterest.com)
flaky biscuits, uncooked
pepperoni slices, chopped
mozzarella cheese, shredded
pizza sauce, for dipping
Heat waffle iron. Divide each flaky biscuit in half. Flatten each half, putting pepperoni and cheese on one half. Top with other biscuit half and crimp shut, with fingers or a fork. Spray waffle iron with cookie spray. Close waffle iron and cook until dough is done.
Wednesday, September 16, 2015
I made this as one of the treats that I took along with us when we went to visit the circus this past summer. It was a hit there, but I forgot to get a picture of it. So, when we got back, I had my nieces and nephews over for a movie night and when they asked if they could have popcorn for a snack during the movie, I knew that I needed to whip a batch up for them. All I can say is that they couldn't get enough of it! My one nephew must have told me three or four times that "this is the best popcorn ever"... Happy teenager means a thumbs up in my recipe book!
Salted Caramel Popcorn
(recipe found at cookiesandcups.com via pinterest)
1/2 cup unpopped popcorn kernels (about 16 cups popped corn)
1 cup salted butter
1 cup light brown sugar
1/3 cup light corn syrup
1 1/2-2 teaspoon kosher or sea salt, divided
Preheat oven to 300. Line a large baking sheet with parchment paper or a silicone mat. Set aside. Place popped popcorn into a large bowl. In a small saucepan melt butter, brown sugar, corn syrup and 1 teaspoon salt together over medium heat. Bring to boil. Boil for 4 minutes without stirring. Pour caramel mixture over popcorn and stir to coat evenly.
Pour popcorn into lined pan, sprinkle remaining salt on top (1/2 teaspoon-1 teaspoon depending on your personal taste preference) and place in oven. Bake for 30 minutes, stirring every 10 minutes. Allow popcorn to cool on a parchment lined counter.
Tuesday, September 15, 2015
This may be one of my new favorite meals. This was definitely easy to throw together, including putting the raw chicken into the slow cooker at the start and shredding it at the end. I used my brown minute rice and bam, supper was on the table. The whole family thought this was a great meal and I have made it a few times already and it will definitely be on the list again!
Taco Chicken Bowl
(recipe found at budgetbytes.com via pinterest)
1 1/2 pounds chicken breasts
1 (16 ounces) jar salsa
1 (15 ounces) can black beans, drained
8 ounces frozen corn
1 tablespoon chili powder
1/2 tablespoon cumin
1/2 tablespoon minced garlic
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
pepper, to taste
2 cups dry rice
8 ounces shredded cheddar cheese
Add everything except the rice and cheese to the slow cooker along with 1/4 cup of water. Give it a stir and make sure the chicken is covered in the mixture. Secure the lid on your slow cooker and cook on low for 8 hours. Near the end of the cooking time, cook the two cups of rice according to the package directions. After 8 hours of cooking, carefully remove the lid of the slow cooker. Stir with a fork to shred the chicken. Build the taco bowls by placing rice on the bottom, then the taco chicken mix and shredded cheese.
Monday, September 14, 2015
Stroganoff is one of my favorite meals that my mom makes and I usually use her recipe, find it right here, but every once in a while I see another recipe that catches my eye and I decide that I want to try it. This was one of those recipes and I am so glad that I decided to try it. It was so yummy and super easy to make. The kids INHALED this meal so next time I will probably try to make a double batch. It is easy enough to start to add a little more here and there!
(recipe found at menumusings.blogspot.com via pinterest)
frozen Italian style meatballs, enough to cover the bottom of the pan
1 tablespoon olive oil
2 cups beef broth
salt and pepper to taste
dried herbs, 1-1 1/2 tsp each - parsley, oregano, basil
1 cup sour cream
4 ounces reduced fat cream cheese, if desired
1 cup heavy whipping cream or a slurry of whole milk and 1 tablespoon of cornstarch
Wide egg noodles
Add the meatballs when the oil and pan are hot! Heat meatballs until they are browned, then deglaze pan with beef broth. Add seasonings and let simmer to allow flavors to come together. Meanwhile, cook noodles according to package directions in separate pot. Add heavy whipping cream and bring to boil to begin thickening. Add sour cream and cream cheese (if using). Add in cooked, drained noodles, stir and serve.
Friday, September 11, 2015
So, the first week of school is under our belts and we are back into a routine. Yay for us! This year I have about a month of hit or miss kids for daycare and then I am retiring from staying home and doing daycare. That means that I am back out there, working away from home - hopefully putting in some hours subbing at the kiddos school. I can't wait! I get to do the part of teaching that I love (being with the kids and working with them) and not have to do any of the take home part of it! But first, I have some time at home to get our house organized and do some cooking and baking! Yay for me!! My youngest is still with me in the mornings (he is doing afternoon preschool this year), so I won't have as much time as you think, but hopefully I take great advantage of it... Here's what is in the books for this week!
Friday - *Eggroll in a Bowl
Saturday - *Deviled Egg Pasta Salad
Sunday - *Mac-N-Cheese Pizza
Monday - *Oven Baked Chicken Taquitos, Corn on the Cob
Tuesday - ECFE
Wednesday - Round Steak Casserole
Thursday - Baked Ravioli
Extras - Cinnamon Bun Popcorn, Sugar Crunch Popcorn
* = New Recipes
Thursday, September 10, 2015
My favorite cereal has to be a big box of Golden Grahams... It is so yummy to me and in fact with my first baby, I craved cereal (especially Golden Grahams) the entire time!! It wasn't unheard of for my hubs to walk in the door looking for supper and I was sitting there with a big bowl of cereal telling him "this is what you get..." Delicious! Anyhow, this is a fabulous snack that you will not be able to keep your hands off of. It is super addicting and you will definitely want to double this recipe from the start!
Caramel Smore Munch Mix
(recipe found at jamiecooksitup.net via pinterest)
1 (12 ounce) box Golden Grahams Cereal
1 cup sliced almonds
1/2 cup butter
1/3 cup brown sugar
1/2 cup corn syrup
1/2 teaspoon baking soda
2 cups miniature marshmallows
1 1/4 cups semi sweet chocolate chips
Pour the whole box of Golden Grahams into a large mixing bowl. Add 1 cup sliced almonds and toss together to combine. Place parchment paper over the top of two large cookie sheets. Place into a medium-sized sauce pan 1/2 cup butter, 1/2 cup corn syrup and 1/3 cup brown sugar. Bring mixture to a boil over medium high heat, stirring occasionally. Once you have a nice boil going let it simmer away for 5 minutes. You'll want to be sure not to let it boil too rapidly. Stir occasionally. Remove it from the heat and add 1/2 teaspoon baking soda. Stir to combine. It will bubble up a bit and get kind of creamy looking. Pour it over the top of the cereal and almonds. Stir it in the caramel so that it is well mixed. Add 2 cups miniature marshmallows and 1 1/4 cups semi sweet chocolate chips. Stir it all together to combine. Pour it the mixture out onto the lined cookie sheets. Allow a few minutes time for the caramel to cool. Store leftovers in an airtight container.
Wednesday, September 9, 2015
Puppy chow is one of my sister's favorite things to make when we have a party so I don't make it very often, but when I go to see my nephew it is one of his favorite treats that I bring with. It is easy to throw together and I found out from a friend that it is also super good when you throw it in the freezer. This means that it will also last a lot longer if it doesn't get eaten right away (which doesn't happen in this house). Definitely a family favorite!
(recipe found at allrecipes.com)
9 cups crispex cereal
1/2 cup peanut butter
1 cup chocolate chips
1 1/2 cups powdered sugar
In a saucepan over low heat, melt the chocolate; add peanut butter and mix until smooth. Remove from heat, add cereal and stir until coated. Pour powdered sugar into large plastic bag, add coated cereal and shake until well coated. Store in airtight container.
Tuesday, September 8, 2015
I love one pot meals. It is nice to not have so many dishes to clean up at the end of the meal when I am chief cook and bottle washer around my house. I especially love when I find meals that are as delicious as they are simple! The kids and I loved this meal and we will definitely be having it again!
Ham and Cheese Toretllini
(recipe found at kevinandamanda.com via pinterest)
1 tablespoon butter
1 onion, diced
12 ounces ham, diced
1 cup chicken broth
9 ounces tortellini (fresh or frozen)
salt and pepper to taste
1 cup baby sweet peas, frozen
1/4 cup heavy cream
1 cup shredded cheese
Melt the butter in a large ovenproof skillet over medium-high heat. Add the onions and cook until softened and golden brown. Add the ham and continue to cook until lightly browned.
Add the chicken broth, tortellini, and plenty of salt and pepper to taste. Stir well to combine and bring to a boil. Cover, then reduce heat and simmer for 12 minutes until the tortellini is tender. Stir in the peas and cream. Off heat, then stir in 1/2 cup cheese until well combined. Top with remaining cheese, then place under the broiler in the oven until cheese is golden and bubbly, about 3 minutes.
Monday, September 7, 2015
Yum - pasta! I love when I can throw some spinach into a meal - making it heartier and healthier. My kids do pretty well with eating their veggies and "green things" but it doesn't hurt to get that extra nutrition in there where I can! This was super yummy and gone in a flash.
Baked Ziti with Spinach
(recipe found on skinnytaste.com via pinterest)
12 ounces uncooked ziti
28 ounces crushed tomatoes
1 teaspoon olive oil
3 cloves garlic, minced
10 ounces frozen spinach, thawed
1 teaspoon oregano
2 tablespoon chopped fresh basil
salt and fresh pepper to taste
8 ounces fat-free ricotta
1/4 cup grated Parmesan cheese
2 cups shredded part skim mozzarella
Preheat oven to 375. Spray a 9x13-inch baking pan with oil spray. In a large pot of salted water, cook pasta according to instructions until al dente. Drain and return to pot. Meanwhile, in a medium saucepan, add olive oil and sauté garlic. Add chopped spinach, salt pepper and crushed tomatoes. Season with basil, oregano, salt and pepper. Add sauce to the pasta and combine the ziti. Add half of the mozzarella, Parmesan cheese and ricotta. Mix well then transfer to the baking pan. Pour the pasta mixture into the prepared pan and spread evenly. Top with the remaining mozzarella. Bake for 30 minutes, or until mozzarella is melted and the edges are lightly browned. Let it cool 5 minutes, then cut it into 8 equal portions. This can be made up to a day in advance and stored, tightly covered, in the refrigerator. Let sit at room temperature for 30 minutes before baking.
Friday, September 4, 2015
Back to School is here!! We are definitely ready for it at our house. This last week has gotten a little wild with the kids and they are definitely ready for some routine. Mom is ready for a little sanity as well... With back to school brings the busyness that is our house! My oldest gets to start football this year and they are all involved in different after school activities and clubs. It's a lot of fun, but my schedule really revolves around the kids' schedules right now!
Friday - Steaks/*Grilled Foil Cheesy Fries
Saturday - *Pepperoni Pizza Waffles
Sunday - Eating Out
Monday - Burgers, Brats
Tuesday - *Easy Irish Beef Stew/Whole Wheat Bread
Wednesday - Pick Your Own
Thursday - *Maple Brown Sugar Ham
Extras: Chocolate Chip Cookies, Peach Crisp, Breakfast Burritos
* = New Recipes
Thursday, September 3, 2015
Betty Crocker is definitely the place to go if you want a quick and easy meal idea. This recipe was fast to make and yummy to eat. Seriously? Anything with bacon and chicken is a go for me! :) Loved this for a weeknight meal!
Chicken Club Pie
(recipe found at bettycrocker.com)
1 1/2 cups diced cooked chicken
1/4 cup diced cooked ham
4 slices bacon, crisply cooked, crumbled
1 cup shredded mozzarella cheese
1/2 cup bisquick
1 cup milk
3 eggs, beaten
1/2 cup light Caesar dressing
2 cups shredded romaine lettuce
1 cup cherry tomatoes, cut in half
Heat oven to 400. Spray 9" glass pie plate with cooking spray. In pie plate, layer chicken, ham, bacon and cheese. In medium bowl, stir bisquick mix, milk, eggs and 1/4 cup of the dressing with whisk or fork until blended. Pour over ingredients in pie plate. Bake 25-30 minutes or until knife inserted in center comes out clean. Let stand 5 minutes.
Meanwhile, in medium bowl, toss lettuce and tomatoes with remaining 1/4 cup dressing. Cut pie into wedges; top each wedge with lettuce mixture.
Wednesday, September 2, 2015
There are quite a few recipes that I have made from the six sisters site and you can't go wrong with any of them. They have some fabulous recipes and I continuously find more that I want to try. Definitely head on over and check out their full site. This was yet another recipe that our family fell in love with. It was pretty easy to make and my kiddos love drumsticks so they are always a hit in our house. These had a great taste and we will definitely be having them again!
Asian Glazed Chicken
(recipe found at sixsistersstuff.com via pinterest)
8 chicken drumsticks
1 cup water
1 tablespoon sriracha hot sauce
1/2 cup balsamic vinegar
1/2 cup soy sauce
4 teaspoons sugar
3 cloves garlic, minced
1 teaspoon ginger, ground
2 tablespoons scallions, chopped
1 tablespoon sesame seeds
Spray a large skillet with nonstick cooking spray and brown chicken over high heat for 3-4 minutes. Add water, sriracha hot sauce, balsamic vinegar, soy sauce, sugar, garlic and ginger and cook on high until sauce comes to a boil. Reduce heat to low and simmer, covered, for about 20 minutes. Remove cover, turn heat to high and allow sauce to reduce, about 8-10 minutes until sauce is thickened. Turn chicken a few times during this time so that it is covered. Top with scallions and sesame seeds and serve.
Tuesday, September 1, 2015
This was one of those recipes that scared the hubs a bit. Chili on waffles?? He wasn't too sure about that. But, hook the kids up with anything taco related and they LOVE, LOVE, LOVE it! So, this was a meal that they all really enjoyed. I love anything cornbread related so this recipe was a hit for me as well. Josh definitely ended up liking this meal and we will have it again soon!
Cornbread Waffles with Chili
(recipe found at thecountrycook.net via pinterest)
2 packs Martha White Mexican Style Cornbread Mix
1 1/3 cups milk
2 cans chili or I used this recipe for Potato Bar Chili
Toppings: sour cream, shredded lettuce, diced tomatoes, shredded cheese
Preheat your waffle iron to a medium-high setting. If your waffle iron has a number setting, set it to a number 4 (higher if you want a darker, crispier waffle.) Also at this point you will want to start heating up your chili. Pour both cans of chili into a covered pot and heat up until warmed through or pop it into a microwave-safe bowl and heat until warmed through. In a medium bowl, combine both packs of cornbread mix with eggs and milk. Stir well until combined. Once your waffle iron is heated, spray with nonstick spray. Pour one cup of cornbread mix onto waffle iron. Depending on your type of waffle iron, the light will come on or it will beep when ready. Once they are all cooked up, it’s time for toppings! Top waffles with chili, shredded lettuce, diced tomatoes, sour cream and shredded cheese. This recipe makes 4 large Belgian Waffles.