Overnight Yeasted Waffles

This is a recipe from one of my favorite cookbooks right now "The America's Test Kitchen Family Cookbook". Up until now I haven't made very many waffles, just did not see the appeal I guess, or maybe it is because I have a very bad 10 dollar waffle iron. But after trying this recipe, we can not get enough waffles!!!

Ingredients:
1 3/4 cups whole milk
8 tablespoons unsalted butter
2 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons instant yeast
1 teaspoon salt
2 eggs, lightly beaten
1 teaspoon vanilla

Heat the milk and butter until butter is melted, then cool off until just slightly warm. Whisk together the flour, sugar, yeast and salt in a large bowl then gradually whisk in the warm milk until smooth. Whisk in the eggs and vanilla until fully incorporated. Scrape down the sides of the bowl, cover with plastic wrap and refrigerate for 12 - 24hours.

Heat waffle iron and cook according to manufacturer's directions. Serve the waffles immediately or hold them in a 200-degree oven until all are cooked.

It kind of seems like a long time to wait to have waffles, but really it makes everything easier. You just mix up the batter the night before then in the morning all you have to do is heat up the waffle iron and enjoy! . . . Then spend the rest of the week trying to burn off the calories you devoured by eating 5 amazing waffles for breakfast.

Cake Batter Ice Cream

OK, so Tyson is a huge fan of the cake batter ice cream from Coldstone.... The other day I came across a recipe for Cake batter ice cream. Really, could this be very good? Then I found the exact same recipe (by different authors) in a few more food recipe sites. All the recipes had amazing reviews so I had to try it. I just made my first batch, Tyson and the kids are at church, I might have to eat it all before they get home. It is so so so good. But I only cleaned out the ice cream maker with my tongue and now I am going to be good and let the rest sit in the freezer until tonight, then I will share. :(

Good thing I have a small ice cream maker and a big family, otherwise I would gain 10 pounds each summer from eating homemade ice cream.

1 cup milk
1/2 cup white sugar
2 egg yolks beaten
1 tsp vanilla
2 cups heavy cream
3/4 cups white cake mix, sifted

Whisk ingredients together in a sauce pan over medium low heat until it reaches 160 degrees. Remove liquid from heat and place in fridge or freezer until very cold. Poor mixture in ice cream maker and freeze according to manufacturers directions. After the ice cream reaches a "soft serve" consistency, put it in the freezer for 2 hours or over night. YUM!

Southwestern Quinoa Salad

We can't get enough Quinoa! This recipe I am espeially happy about because it is a cold salad perfect for the summer time picnics. Or for when I need a quick snack during the day, I can just open up the fridge and take a few spoonfuls. :)

Ingredients:
1 cup quinoa
1 tablespoon olive oil or butter
2 cups vegetable broth
1/2 cup diced bell pepper
1/2 diced red onion
1 cup corn
1 can black beans, drained
1/4 cup chopped cilantro
1 large tomato diced
the juice of 1-2 limes
2 tablespoons red wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon adobo seasoning
1/2 cup feta cheese (optional)
salt and pepper to taste.

Directions:
Mix quinoa under cold water and drain. Melt butter in pot over medium heat and cook and stir the quinoa until lightly toasted, about 3 minutes. Poor in the vegetable broth and bring to a boil, cover and reduce heat to a simmer and cook until the liquid is gone, about 10 minutes. Meanwhile in a large bowl mix together the remaining ingredients. After the quinoa is done cooking let it cool for a few minutes in the fridge, then mix everything together and refrigerate for at least 30 minutes before eating. This is served cold.

* try adding garlic, jalapeno or avacado