Food Recipes

These waffles are so easy. They cook up great every time. They're the perfect texture. And I've never had complaints from the kids when I make them. from "Back to the Table" by Art Smith 1 3/4 cups all purpose flour 1 tablespoon sugar 1 tablespoon baking powder 1/2 tsp salt 1 cube butter, melted 1 cup milk (if desired, add a little more to help thin the batter) 1/2 cup sour cream 3 large eggs Combine dry ingredients in a large bowl to combine and make a well in the middle. Mix wet ingredients in a medium bowl until well combined and pour into well. I use my Pampered Chef whisk for this. But you can use a mixer, too. Just be careful not to over mix it. Pour onto hot waffle iron. I like to use my belgian waffle. Cook until golden and enjoy!

I first saw this recipe on Real Mom Kitchen's blog . She found it on Picky Palate . My family loves this chicken. I had to reduce the Frank's hot sauce to 2 tbsp for my small children. (Three tbsp to 1/4 cup is just right for my husband and I.) After making it several times, I realized I hadn't posted it to our recipe blog. And since this blog is used as a portable recipe box for family and friends, it needs to be on here. Hope you enjoy it as much as we do. 14+ thawed boneless skinless chicken tenders (you can use breasts, they just take longer to cook) 2 Tbsp - 1/4 cup Frank’s Red Hot Sauce 3/4 cup of your favorite BBQ sauce 4 Tbsp melted butter 2 Tbsp Worcestershire sauce Place all ingredients in a large Ziploc bag and marinate for one to two hours. If you are not grilling these outside, HI broil works great, too. Line a cookie sheet with foil. Place cooling racks over the foil. Place chicken across the racks. DISCARD the marinade! Broil chicken for about 5 or 6 minutes...