Waffle

This is a recipe that Melissa found.  It is so good.  The best part of this recipe is it doesn't require anything fancy.  All the ingredients are ones that are found in your pantry so you probably don't even have to run to the store.

Ingredients

• 2 eggs
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 tablespoon white sugar

• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Directions

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt, and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

Peanut Butter Chocolate Lasagna

When I finally got around to making this the company no longer makes Nutter Butter in 16 oz packages.  So you will kinda have to play around a bit with the measurements of butter and cookies. Keep refrigerated and covered and should keep a few days.  But I bet it won't last that long.

Ingredients:

• 1 16-ounce package peanut butter sandwich cookies, divided
• 4 tablespoons butter (1/2 stick) butter, melted
• 4 ounces cream cheese, room temperature
• 1/2 cup confectioners’ sugar
• 1/3 cup creamy peanut butter
• 1 8-ounce container Cool Whip, divided
• 1 3.9-ounce package instant chocolate Jello-O Pudding Mix
• 1 1/2 cups milk

Instructions:

1. Preheat the oven to 350 degrees F.
2. In a blender or food processor, finely crush 20 of the cookies.
3. In a medium bowl, mix together the melted butter and finely crushed cookies until well moistened.
4. Press into an ungreased 8 X 8-inch baking dish.
5. Bake for 10 minutes.
6. Allow crust to cool completely before proceeding.
7. In the meantime, mix the package of pudding with the 1 1/2 cups of milk in a small bowl.
8. In a mixing bowl, beat cream cheese, confectioners’ sugar, and peanut butter together.
9. Fold in 1 cup of the Cool Whip and mix until well blended.
10. Spread the chocolate pudding over the cooled crust.
11. Place dollops of cream cheese mixture over the pudding layer and with an offset spatula, gently spread to completely cover.
12. Spread remaining Cool Whip over the cream cheese.
13. Refrigerate two hours. Place into freezer for a half hour to completely set and allow for neat slices.
14. In a plastic bag, break up the remaining cookies.
15. Sprinkle cookies on top right before serving.

Bacon Cheeseburger Pops

We tried this recipe with using crescent rolls also.  I liked them both ways but using biscuits really was easier.  This is a simple and really good supper.  Pair it with salad and you have a great meal for the evening.

Cheeseburger Pops

• 1 can Pillsbury Biscuits (10 biscuits)
• 1 pound lean ground beef
• ½ onion, finely chopped
• 3 slices of bacon, chopped
• ⅓ cup cream cheese
• 1 tablespoon ketchup
• 2 tablespoons barbecue sauce
• 1 teaspoon yellow mustard
• 1 teaspoon of Worcestershire sauce
• 5 oz cheddar cheese, chopped into 10 squares
• 1 egg white

1. Preheat oven to 375 degrees. 
2. In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease.
3. Add cream cheese, ketchup, barbecue sauce, mustard and Worcestershire sauce. Stir over low heat until cream cheese is melted. Allow to cool.
4. Roll each biscuit out very thin. Place 2 tablespoons beef mixture on each biscuit and add 1 square of cheese. Wrap the biscuit around the beef/cheese and tightly seal the edges.
5. Place biscuits on a parchment lined pan seam side down. Brush with egg white.
6. Bake 13-16 minutes or until lightly browned.
7. Serve warm.