2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
2 tablespoons white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract


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

Pineapple Salsa


1/4 c orange juice
2 T. lemon juice
1 T. honey
1/4 tsp salt
1/4 tsp ground pepper
2 c crushed pineapple
2 T. chopped cilantro
1/4 sm. red onion, finely chopped


  1. Whisk together 1/4 c. OJ & next 4 ingredients.
  2. Stir in pineapple, cilantro, and onion .

Chocolate Energy Balls (Body By Vi)


1 cup (dry) oatmeal (I used old-fashioned oats)
1/2 cup peanut butter
1/2 cup Body By Vi Shake Mix
1/2 cup mini chocolate chips
1/3 cup honey
1 tsp. vanilla extract


  1. Stir all ingredients together in a medium bowl until thoroughly mixed.
  2. Roll into balls of whatever size you would like. (Mine were about 1″ in diameter.)
  3. Store in an airtight container and keep refrigerated for up to 1 week.
  4. Makes about 20-25 balls

Angie’s Party Slush

Lisa Stueber – Lincoln recipe


3 small pkg. Jello (wild strawberry or cherry)
4 c. sugar
2 46oz. containers of pineapple juice
15 oz. Real Lemon


  1. Boil 9 cups of water and mix in Jello.
  2. Mix 4 cups of water with the sugar to make a sugar water mixture.
  3. Combine the Jello and water mixture and bring to a boil.
  4. Then set aside to cool.
  5. Then add pineapple juice and Real Lemon.
  6. Pour into containers to freeze (2 ice cream buckets or 1 BIG Tupperware bowl). Freeze for at least 36 hours.

To serve: mix slush with Sprite or champagne

Asian Slaw


2 (3 ounce) packages ramen noodles (chicken flavor)
1 bag of cole slaw (shredded cabbage & carrots)
1 cup almonds, sliced
1 cup sunflower seeds
4 green onions, sliced
1/2 cup sugar
3/4 cup vegetable oil
1/3 cup white vinegar


1. Crush the noodles, add them to the cabbage and carrots, sprinkle with almonds, sunflower seeds, and green onions.

2. In a small bowl whisk together the sugar, oil, vinegar and seasoning packets from the noodles – use the chili packet if you want to add a little zing!

3. Pour the dressing over the slaw, mix well, cover and chill.

4. If you are making this ahead of time set aside the noodles, almonds and dressing. Add dressing just before serving.