OVERNIGHT PUMPKIN-PECAN WAFFLES

OVERNIGHT PUMPKIN-PECAN WAFFLES
We liked this - especially being able to get it ready the night before.  We put batter in fridge overnight instead of keeping it at room temperature like recipe says.  They got better the longer the batter was out.  Next time I would take out of fridge about 30 min-1 hour before we need to cook.  Scott thought they would be good with chocolate chips sprinkled in batter before cooking.

This came from the parade magazine - December 2014
http://www.food.com/recipe/overnight-pumpkin-pecan-waffles-519965

• 1/2 cup warm water
• 1 1/4 ounces active dry yeast
• 1 cup milk
• 1/4 cup unsalted butter
• 1/3 cup packed light brown sugar
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1 cup canned pumpkin puree
• 2 cups all-purpose flour
• 2 large eggs
• 2/3 cup finely chopped pecans
• 1
  Combine warm water and yeast in a large bowel. Let stand until slightly foamy, about 15 minutes.
• 2
  In a small saucepan, heat milk and butter over medium heat until butter melts. Remove from heat and stir in sugar, pumpkin pie spce, salt and pumpkin puree.
• 3
  Add pumpkin mixture to bowel with yeast, then whisk in the flour until combined. Cover and let stand overnight at room temperature.
• 4
  Preheat waffle iron. Whisk eggs into risen batter, then fold in pecans. Make waffles according to manufacturer's instructions. Serve with syrup.

OVERNIGHT COFFEECAKE

Made this for Mother's 2014.  Was really yummy!  Didn't cook in the middle really well but could have been because I cooked it with egg casserole?

http://fabulesslyfrugal.com/overnight-sour-cream-coffeecake-recipe/

Overnight Coffeecake Recipe

Rating: 5

Yield: two 9-inch cakes

Ingredients

Streusel:
• 1/3 cup light brown sugar
• 1/3 cup granulated sugar
• 1/3 cup all-purpose flour
• 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
• 1 tablespoon cinnamon
• 1 cup pecans, almonds, or walnuts, chopped
Cake:
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1 3/4 cup sour cream
• 1 cup light brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 7 tablespoons unsalted butter, melted and cooled

Instructions

1. For the streusel: Use your fingers to mix together the sugars, flour, butter, and cinnamon in a medium bowl until it resembles coarse meal. Stir in the nuts and set aside.
2. Coat two 9-inch cake pans with vegetable oil spray. In a large bowl, mix together the flour, baking powder, baking soda, cinnamon, and salt. In a separate bowl, whisk the sour cream, sugars, eggs, and melted butter together until smooth. Gently whisk the egg mixture into the flour mixture until smooth and well combined, but do not over mix.
3. Scrape the batter into the prepared pans and smooth the tops. Sprinkle the streusel evenly over the top of both cakes.
4. Wrap the pans tightly with plastic wrap and refrigerate for up to 24 hours or freeze for up to 1 month.
5. To Serve: Preheat oven to 350. Unwrap the cakes and bake until the tops are golden and a toothpick inserted into the center comes out with just a few crumbs attached, 25-30 minutes if baking right away, 30-35 minutes if refrigerated, or 40-45 minutes from frozen (do not thaw first). Let cool on a wire rack for 15 minutes before serving.

Notes

Do not try to put all of the batter into one large cake pan because it will not bake evenly.

- See more at: http://fabulesslyfrugal.com/overnight-sour-cream-coffeecake-recipe/#sthash.KEyFEm0T.dpuf

STRATA - BACON, CHEESE AND TOMATO

HEALTHIFIED BACON, CHEESE AND TOMATO STRATA

Prep Time 15 min

 

Total Time 3 hr 15 min

 

Servings 12

Ingredients

7 

cups lightly packed 1-inch cubes French bread (8 oz)

2 

cups shredded reduced-fat Cheddar cheese (8 oz)

2 

cups chopped plum (Roma) tomatoes (6 medium)

6 

eggs or 1 1/2 cups fat-free egg product

1 1/2 

cups fat-free (skim) milk

1 

teaspoon Dijon mustard (just did normal mustard)

1 

teaspoon dried basil leaves

1/2 

teaspoon salt

6 

slices bacon

Directions

• Step1Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread bread in baking dish. Sprinkle evenly with 1 1/2 cups of the cheese; mix lightly with bread. Sprinkle with tomatoes.
• Step2In medium bowl, beat eggs, milk, mustard, basil and salt with fork or wire whisk; pour over bread mixture. Cover tightly and refrigerate at least 2 hours but no longer than 24 hours.
• Step3Heat oven to 350°F. Bake uncovered 40 to 45 minutes or until knife inserted in center comes out clean. Meanwhile, in 10-inch skillet, cook bacon over medium heat 8 to 10 minutes, turning occasionally, until crisp; drain on paper towel.
• Step4Crumble bacon. Sprinkle bacon and remaining 1/2 cup cheese over strata. Let stand 10 minutes before serving.

BBQ MEATS

MEXICAN BEEF BURGERS
Taste of Home pg. 89
We really like these. Nice change from the normal hamburger. You put the patty in a flour tortilla instead of on a bun. Would go really good with COWBOY CORN SALAD (Cowboy Cookbok pg. 49) or SOUTHWESTERN BEAN SALAD (Taste of Home pg. 45).

MANTI CHICKEN
Chicken Breast Tenders
1 part oil
1 part soy sauce
2 parts 7-UP
Garlic powder to taste
2 tsp. horseradish (optional - we have never added)
Marinate chicken strips overnight, mixing each time you open fridge. Cook on the BBQ or in the oven.

We just love this chicken. It is just so moist. Can also find in McCleve Cookbook (2nd edition) pg. 77.

WAFFLES

For our waffle maker 1/4 cup measuring spoon works perfect. Don't need to spray with Pam.

Taste of Home pg 39 - uses pecan or walnuts (good without nuts too)

CRISPY WAFFLES
Requires night before preparation (or 8 hours)  My family loves these!

1 pkg dry yeast
1/2 c warm water
2 c warm milk (buttermilk works too)
1/2 c butter or margarine, melted
1 tsp sugar
1 tsp salt
2 c flour
-----------
2 lg. eggs
1/4 tsp baking soda

COMBINE yeast and water in a glass measuring cup; let stand 5 min.
COMBINE yeast mix, milk, and next 3 ingredients in large mixing bowl. Add flour, stirring until smooth. Cover and chill at least 8 hours.
WHISK in eggs and baking soda.
BAKE in hot waffle iron until crisp.

PUMPKIN WAFFLES WITH ORANGE WALNUT BUTTER

pg. 175 taste of home 2009

also on that page is a nutmeg syrup recipe I want to try