Waffle Pancakes

Mmmmm, these were so good! I found this recipe on Picky Palate a long time ago and just recently gave them a try for the first time...love them! Buttermilk just makes everything better. I highly recommend giving these a try...they would make a great Easter morning breakfast! Side note though- I have a Belgian waffle iron and the recipe only made 3. I'm sure you would get at least twice as many off a regular waffle iron though. Either way, plan according to what you need.

Ingredients:

2 eggs

3/4 cup buttermilk

1/2 stick melted butter

1/2 teaspoon vanilla

3/4 cup flour

3/4 tsp. baking powder

1/2 tsp. salt

3 Tbsp. sugar

Directions:

1. Whisk eggs, buttermilk, butter and vanilla in a medium bowl. In a separate bowl, sift flour, baking powder, salt and sugar. Mix wet ingredients until just combined.

2. Cook in waffle iron and serve hot with lots of butter and syrup!

Chicken Spaghetti

So if you haven't had the chance to buy the Pioneer Woman's cookbook yet, I highly recommend it. She has tried and true, no fail recipes, there are always a crowd pleaser. I think she's one of my favorites now. This was a great alternative to traditional spaghetti and we enjoyed it.

Ingredients:

1 cut-up fryer chicken (I used chicken breasts)

1 lb. thin spaghetti

4oz. jar diced pimentos, drained

1 small onion, diced

1/4 cup finely chopped green bell pepper

2 cans cream of mushroom soup

2 1/2 cups grated cheddar cheese

1 tsp. seasoned salt

fresh ground black pepper, to taste

1/8 tsp. cayenne pepper

Directions:

1. Add chicken to stock pot, cover with water and bring to a boil. Reduce heat to medium and simmer until chicken is cooked, about 25 minutes.

2. Remove chicken from water and set aside to cool.

3. Remove 2 cups of broth from the pot and set aside.

4. Bring remaining broth back to a boil and add spaghetti. Cook til al dente.

5. Drain spaghetti and discard liquid.

6. Shred chicken using 2 forks.

7. Place the cooked spaghetti in a large bowl. Add the cream of mushroom soup, 2 cups cheese, onion, green pepper, and pimentos. Add seasoned salt and peppers.

8. Add the chicken and reserved broth.

9. Stir together well and taste to check seasonings.

10. Pour mixture into a large baking dish, top with remaining cheese, and bake for 35-45 minutes at 350 degrees.

Homestyle Pizza

Mmmm, good ole homemade pizza. We have been making pizza regularly at our house lately. It's such an easy throw it together meal that everyone loves it. The above pictured pizza is a pretty typical one you'd find at our house- black olives for the kids and either pepperoni or sausage for us. I love the pizza dough recipe I found over at Our Family Treat a few months back. We use it for pizza, calzones, stromboli, pizza rolls, etc. Love it, love it!

Ingredients:

pizza dough

marinara sauce (I use prego meat sauce and add italian seasonings to it)

mozzarella cheese or pizza blend

toppings of choice

Directions:

Roll out dough to desired shape- rectangle or circle. Add sauce and cheese and top with your favorite toppings. Bake for 15-20 minutes in a 375 degree oven.

Ranch Mac n' Cheese

I came across this recipe while browsing the Recipe Shoebox a few weeks ago. I figured with how much we love ranch dressing in this house I had to give it a try. The kids absolutely loved it. It is very strong and full of flavor so I will probably serve it a s a side next time. It would make a great side for a bbq or picnic!

Ingredients:

1 pkg. (16-oz.) elbow macaroni

1 cup milk

1/4 cup butter, cubed

1 envelope ranch salad dressing mix

1 tsp. garlic salt

1 tsp. garlic pepper blend

1 tsp. lemon-pepper seasoning

1 cup (4-oz.) shredded Monterey Jack cheese

1 cup (4-oz.) shredded Colby cheese

1 cup (8-oz.) sour cream

1/2 cup crushed saltines

1/3 cup grated Parmesan cheese

Directions:

Cook macaroni according to package directions. Meanwhile, in a saucepan, combine the milk, butter, dressing mix, and seasonings; heat through. Stir in Monterrey Jack and Colby cheeses until melted. Stir in sour cream.

Drain macaroni; stir into cheese sauce. Allow to sit for 5-10 minutes before serving. Sprinkle with crushed saltines and Parmesan cheese.