Mexican Hot Chocolate Churro Waffles

It's Wednesday again,  and that means breakfast for dinner!  I woke up this morning with a 4° feel outside.  I didn't feel like the standard waffle, so I went on a search.  Pinterest led me to churro waffles,  but I took it one step further by adding chocolate!  I love a good cup of Mexican Hot Cocoa,  so why not have it as a waffle?

Ingredients:

Waffle batter:

2 eggs
2 tbsp sugar
1 1/2 cups warm milk with 1 tbsp vinegar added
2 tsp vanilla
1/3 cup melted butter
    *           *           *
1 tsp cocoa powder
1 tsp ground cinnamon
4 tsp baking powder
1 tsp salt
2 cups flour

Coating:
1/2 cup melted butter , in own bowl.
*   *
1 cup sugar
1/8 cup cinnamon
1 tbsp cocoa powder

Directions:

1. In a large bowl , mix first five ingredients.
2. Add remaining dry batter ingredients, mix until well incorporated. If the batter is too thick, add  some water to help pour more easily.

3. In a hot waffle iron that has been greased, pour in just under 2/3 cup   of batter, cook according to waffle iron instructions.
4. In another bowl, place cinnamon, sugar, and   cocoa.
5. As soon as you remove the cooked waffle from the iron, brush with butter, and toss with coating.
                        

6. Repeat with all waffles.

Makes 6 waffles.

Apple Pie

Did you know you can freeze your apple pie , so all that you have to do on Thanksgiving is pull it out and bake it? Pretty awesome,  I think. This saves hassle around Thanksgiving. 

Ingredients :

8 McIntosh Apples,  peeled and sliced.
4 Tbsp sugar
1 Tbsp flour
2 Tsp cinnamon
1/4 tsp nutmeg
Dash of ginger
Dash of cloves
Pie crust for a top and bottom

Directions:

1. In a pie plate , place bottom crust. I just use Jiffy pie crust mix, it has a good flavor and is cheaper than Pillsbury.
2. In a large bowl put in apples, sugar,  flour,  and spices,  coat evenly.
3. Place apples into pie , top with remaining pie crust, and seal edges

Now if you choose to freeze the pie, wrap the pie in 4 layers of syran wrap , to ensure that the pie crust doesn't absorb any odors from the freezer. It should be good for a few months.

When you bake the pie, unwrap it and put it in a preheated oven, if you let it thaw the crust will get soggy. 

Bake at 350° for 45 minutes until the crust is golden brown.

Pumpkin gnocchi with tomato basil cream sauce.

Much like how my Wednesdays are reserved for  breakfast for dinner, when Fall hits, my Sundays are set for  some sort of pasta dinner. Since it is still Pumpkin Week for me,  why not some pumpkin gnocchi?

Ingredients:

Gnocchi:

2 Cups flour ( or more)
3 Eggs
1/4 Cup Pumpkin Puree
1 Tsp salt
Dash nutmeg


Tomato Basil Cream Sauce:


1 lb Chicken, sliced thin
3 Cups Milk
1/2 Stick butter
1/2  Large can diced tomatoes
1/3 Brick Cream Cheese
3 Tablespoons dried Basil
1 Tablespoon sugar
2 Tbsp flour
3 Tsp Garlic Powder
1/4 Tsp Oregano
1 Cup spinach

Directions:

1. Mix gnocchi until it  forms a ball,  let rest in  fridge for 30 minutes.  Roll into (4)   long ropes that are about 1/2"  in thickness, make impressions with fork all the way  down,  cut every 1/2" with a knife, you may  need to use more flour for this.

2.  In a large saucepan on medium heat,  melt butter, and cook chicken , removed chicken but leave the juice and butter.

3. Add flour into saucepan, whisk in 1 cup of milk, once it becomes thick, add cream cheese and basil.

4.  Add tomatoes to sauce, along with everything else except the garlic and spinach.  whisk carefully.

5. In a large pot of boiling water, place in gnocchi, boil for 10 minutes,  scoop out with a slotted spoon, and into saucepan.

6.  Add garlic, chicken, and spinach, stir  carefully until everything is hot.


You may sprinkle some Parmesan on top, but I left it out.  It would also make a good bread dip!

Bagels

Well it is officially Autumn, and everyone loves a good hot breakfast.  Bagels are a good start.

Ingredients:

Bagels - 

1/4 Cup sourdough starter
3 3/4 Cups Flour
1 tsp salt
1/2 Tsp  Active Dry  Yeast
1/2 Tsp sugar
1/4 cup slightly warm water

1 Egg, beaten.
Extra water.

Toppings:
Cheddar cheese
garlic powder
onion powder
chia seeds
*several other toppings can be used*



Directions:

1. In a  small bowl, take the yeast, the sugar, and add the water. Allow the yeast to proof to ensure it is good to use - About 15 minutes

2. In a large bowl, put in the flour, salt, and the sourdough starter, add the proofed yeast when it is ready. Add enough water to  just form a ball. . Knead for 10 minutes or longer.

 If you don't have a sourdough starter,  you can do a couple things:

•  Take 1/4 cup of flour, 1/8 tsp yeast (proofed), 1/4 tsp  sugar ( proofed with the yeast) ,  1/4 cup slightly warm water (with the yeast)   and allow it to sit in a covered container for 24 hours on the counter.
•  Use wheat, or Rye flour
• Have an extra  mix in of some sort: either onion/garlic  or if you're making a sweet bagel, use cinnamon, or vanilla and a few tablespoons of sugar. 

3.  Let rise for an hour.

4. Punch down the dough. Bam.

5.  Knead the dough  a few more times on a floured surface.  Form a log and cut into 12 even disks.

6. Roll each slice into a  ball,  then carefully poke a  hole in the middle with your finger, and slowly turn and make the hole bigger,  forming the shape of a bagel.  Place on  cookie sheet, cover with a damp towel for 30 minutes. During this time you should  preheat your oven to 400° , and fill a large pot with water.

7. Bring water to a boil, carefully set bagels in one at a time, flip after one minute, boil for another minute, and place onto cookie sheet.

8. Brush egg onto bagels,  sprinkle toppings except cheese. 

9. Bake at 400° for 20 minutes.

10. If using cheese, sprinkle on at the end and broil for 3 to 5 minutes.  

11. Allow bagels to cool for a few minutes,  covered in syran wrap.

Jalapeno Cheddar Chicken

I have made jalepeno chicken a few times.  The first time I just put diced jalapeno in with some cream cheese, it was okay, but nothing to really brag about - the cream was okay, but it didn't bring an abundance of flavor, and I was left with the gently spicy bits of Jalapeno.  The other night I was really craving some chicken and jalapenos, and made my own version that is much more flavorful.

Ingredients: 

Two large chicken breasts that have been butterflied.

filling:

2 jalapeños,  diced small

1 tsp dry ranch mix

1 cup shredded cheddar

1/4 cup sour cream

1 tsp garlic

2 tsp bbq sauce

Mix together,  spread on the inside of both pieces of chicken. Close the chicken. 

 

Topping:

Ingredients: 

2 tbsp ranch

12 saltines,  finely crushed

4 tbsp shredded cheddar

Paprika

seasoned salt

2 tbsp butter,  sliced thin

Rub the ranch on the top of the chicken, sprinkle cheese on top, cover with saltines and add seasoning,  top with the thin pats of butter. 

Place in a covered dish, cook at 400° for 20 minutes.  

Peppermint Mudslide.

The Mudslide is a classic drink dating back to the 50's, hands down it is my favorite. You can   do it the traditional way, but it leaves so many  options  with it's simple ingredients.  This is one of my many versions. It would be good for holidays, but I like to enjoy it whenever.

Ingredients:
1 shot Bailey's Irish Cream
1 shot Kahlua Peppermint Mocha
1 shot Smirnoff Whipped Cream Vodka
1 cup  Almond Breeze  almond coconut milk
ice
Whipped cream*
Chocolate Syrup*

Directions:  
Take all ingredients and  pour over ice into a  glass, stir carefully.  
You may also blend all of the ingredients in a blender

Top with  whipped cream, and a little syrup if you so choose.

Garlic Naan Bread.

I have a few recipes for flatbread, this one does not require yeast.  Whatever is left over from  dinner, my kids will steal out of the oven and have for breakfast.


Ingredients:
2 Cups Flour
1 1/2 teaspoons baking powder
1 teaspoon Salt
1 teaspoon Garlic (minced)
3 Tablespoons Sour Cream ( or yogurt)
2 Tablespoons Ghee ( softened butter also works)
3/4 cup Water
oil for frying
extra flour for rolling

Directions:
Mix first 6 ingredients in a bowl, slowly incorporate water so it won't get too sticky, until it  forms a ball.  Cut the ball into  6 -8 pieces , forming into smaller dough balls. On a floured surface, roll each dough ball until it is about 1/4" thick. In a large skillet (preferably cast iron) put in enough oil to have it about 1/4" deep, put on medium heat to the frying point, you can test this buy putting a very small sprinkle of flour in the pan ( you can just rub your fingers together when you're rolling the dough)  place Naan in one at a time, and turn when the bubbles have browned, set aside on a pan, and keep in a warmed oven.