Waffles

2 eggs
2 c. flour
1 3/4 c. milk
1/2 c. vegetable oil
2 tbsp sugar (white, or brown, or 1 tbsp of each)
2 1/2 tsp baking powder
1 tsp vanilla extract
dash salt

Mix all ingredients together in order listed. It's ok if there are a few lumps.
Pour batter into hot waffle iron and cook until done.

TIP: I use a Cusinart waffle ironand this recipe makes 3 very large waffles (each waffle takes 1 1/4 c of batter). The Cuisinart waffle iron automatically tells you when the waffle iron is hot and when the waffles are done, plus it is nonstick.

Macaroni & Cheese

2 c. macaroni or pasta
3 tbsp butter
2 tbsp flour
1 1/2 c. milk
2/3 pkg. cream cheese
1/4 tsp salt
1/4 tsp black pepper
1 1/4 tsp dijon mustard
1 1/3 c. shredded cheddar cheese
optional: dash Worcestershire, dash garlic powder, dash hot sauce

Preheat oven to 400.
Cook macaroni as directed on package. Drain.
Heat butter in saucepan over med heat. Add flour to make a paste and cook for about 2 min.
Slowly stir in milk. Add cream cheese, salt, pepper, mustard, and other seasonings. Cook until thick.
Stir in macaroni and cheddar.
Pour into 2qt baking dish.
Bake at 400 for 15 to 20 min.

Crusty Pound Cake

3/4 c. salted butter, softened
1 1/2 c. sugar
3 eggs
1/2 tbsp vanilla extract
1/2 tsp almond extract
1 1/2 c. flour
dash salt

Preheat oven to 325.
Cream butter and sugar with an electric mixer. Add eggs and beat until fluffy. Stir in flavoring.
Stir flour and salt into batter and mix just until flour is moistened (don't overbeat).
Pour into greased bread pan.
Bake at 325 for 1 hr and 30 min (or until a toothpick inserted in the center comes out clean).
Cool in pan for 15 min. Loosen edges of cake and turn cake onto a wire rack. Place the cake right-side-up and cool completely.

TIP: To make a larger cake, double the recipe and bake in a bundt pan.

Chicken & Pesto Pasta

2 chicken breast halves
2 tbsp Italian dressing
8-10 mushrooms, sliced
1/4 c. chicken broth
1/8 c. sun-dried tomatoes
1 clove garlic, minced
dash of crushed red pepper
1/4-1/2 c. pesto
2-3 tbsp feta
8 oz. spaghetti or pasta, cooked

Cut chicken breast halves into bite-sized pieces. Pour Italian dressing over chicken and let it marinate while you slice mushrooms and sun-dried tomatoes, and mince garlic.
Heat frying pan over medium heat. Add chicken and dressing to the pan along with garlic, mushrooms, crushed red pepper and sun-dried tomatoes (with some of the oil from the sun-dried tomatoes). Cook until chicken is brown (about 10 min).
Add chicken broth to pan and heat until boiling. Turn heat to low. Stir in pesto.
Stir spaghetti into pesto sauce. Serve with feta sprinkled on top.

TIP: White wine, or a combo of wine and broth can be substituted for the chicken broth.
TIP: For more flavor, try sun-dried tomato and basil flavored feta.

Granola snack bars

2 1/2 c. rice krispies
2 c. quick-cooking oats
1/2 c. dried cranberries
1/2 c. sunflower seeds
1/2 c. brown sugar
1/2 c. light corn syrup
1/2 c. peanut butter
1 tsp vanilla extract


Lightly grease a 9x13" pan.
Mix rice krispies, oats, cranberries and sunflower seeds in a large bowl.
Mix sugar and corn syrup in a saucepan over medium heat. Heat until boiling.
Remove from heat and stir in peanut butter and vanilla. Pour mixture over cereal mixture and mix well.
Press into 9x13" pan. Cool.

TIP: Add more corn syrup and/or peanut butter to make sweeter, chewier bars. Or substitute honey for some or all of the corn syrup to make these healthier.
TIP: Leave out cranberries and sunflower seeds and stir in 1/2 c. chocolate chips instead to make a chocolately granola snack bar.