Waffles

http://www.allrecipes.com

Ingredients

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

Directions

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

Ingredients:

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

Directions:

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

Chocolate Energy Balls (Body By Vi)

Ingredients

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

Directions

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

Ingredients

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

Directions

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

Friendship Tea

Phyllis Peters (Lisa’s Mom)

1 cup instant tea
2 cups orange Tang
1 tsp ground cinnamon
1 tsp ground cloves
1 pkg Wylers lemonade mix or 1 1/2 cups Country Time mix
1 1/2 cups sugar

Asian Slaw

Ingredients

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

Directions

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.

Coffee Burger Rub

1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt

Taco Seasoning Mix

Ingredients

6 teaspoons chili powder
4 1/2 teaspoons cumin
3 teaspoons onion powder
2 1/2 teaspoons garlic powder
1/8 teaspoon cayenne pepper
2 teaspoons salt

Paragraph

1. In a storage container with tight-fitting lid
2. Combine all ingredients
3. Mix well
4. Seal tightly
5. Store in a cool, dry place for up to 6 months.

Raisin’ Cane’s Sauce

1/2 cup mayonnaise
1/4 cup ketchup
1/2 teaspoon garlic salt
1/4 teaspoon Worcestershire sauce
1/2 teaspoon pepper, to taste

Peanut Brittle

Ingredients

1 cup sugar

1/2 cup Karo syrup

1 cup peanuts

1 t butter

1 t baking soda

Directions

1. Mix sugar and Karo syrup in a heavy glass bowl.
2. Microwave on high for 4 minutes.
3. Then mix in peanuts and butter.
4. Microwave on high for 4 minutes.
5. Then mix in baking soda.
6. Pour on to a greased jelly roll pan.