Waffles of Insane Greatness

** Recipe from Annie's Eats **

* ¾ c. all-purpose flour
* ¼ c. cornstarch
* ½ tsp. baking powder
* ¼ tsp. baking soda
* ½ tsp. salt
* 1½ tsp. sugar
* ½ c. whole milk
* ½ c. buttermilk
* 1/3 c. vegetable oil
* 1 large egg, lightly beaten
* ¾ tsp. vanilla extract
In a medium mixing bowl, combine the flour, cornstarch, baking powder, baking soda, salt and sugar. Whisk together to blend. In another mixing bowl, beat together the whole milk, buttermilk, oil, egg and vanilla. Add the dry ingredients to the bowl with the wet ingredients and whisk just until incorporated and few lumps remain. Set aside to rest for 30 min.
Preheat a waffle iron. Fill waffle wells and cook according to the manufacturer’s instructions. Cook until crisp and golden. Serve immediately.

Easy Chinese Stir-Fry

** Recipe from Kraft **

* 1 tsp. oil

* 1 lb. pork tenderloin, cut into thin strips

* 3 carrots, sliced

* 1/3 c. balsamic vinaigrette dressing

* 2 Tbl. Hoisin sauce

* 2 green onions, thinly sliced

Heat oil in large skillet on medium-high heat. Add meat and carrots; stir-fry 5 min.

Stir in dressing and hoisin sauce; stir-fry 7 min. or until carrots are crisp-tender and meat is done. onions; add cook 1 min. Serve over hot cooked rice or angel hair pasta.

Tips:

For browner meat, toss meat with 1 tsp. cornstarch before stir-frying as directed.

Pat's Favorite Oreo Ice Cream Bars

** Recipe from The Neelys & Kraft **

* 20 OREO Cookies, chopped (about 2 c.)

* 3 Tbl. butter, melted

* 4 c. butter pecan ice cream, softened

* 1/2 c. caramel ice cream topping

* 1-1/2 c. thawed whipped topping

* 1/3 c. cocktail peanuts, chopped

COMBINE cookie pieces and butter until well blended. Press onto bottom of 9" square pan. SPREAD ice cream carefully over crust; drizzle with ice cream topping. Cover with whipped topping and nuts. FREEZE 3 hours or until firm.

Grilled Spinach Alfredo Pizza

** Recipe from Kraft **

* 1 c. Alfredo sauce

* 1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

* 1 tsp. crushed red pepper

* 1 lb. refrigerated pizza dough, at room temperature

* 2 Tbl. olive oil

* 1 c. shredded mozzarella cheese

* 1 boneless, skinless chicken breast (4 oz.), cooked, chopped (about 1 cup)

* 4 slices bacon, cooked, crumbled

Heat grill to medium heat. COOK & stir Alfredo sauce in medium saucepan on medium heat 4-5 min. or until heated through. Stir in spinach and crushed pepper. Keep warm.

DIVIDE pizza dough into 4 pieces. Roll each piece into 12-inch round on lightly floured surface. Brush evenly with half the oil. Place, oiled-sides down, on grill grate. Grill 5 min. or until bottoms are golden brown and lightly charred. Brush with remaining oil; turn.

TOP with spinach mixture, cheese, chicken and bacon; cover grill with lid. Grill 5 to 7 min. or until bottoms of crusts are golden brown and cheese is melted.

10 Minute Creamy Perline Pasta

**Recipe from Picky Palate **

* 1 lb Perline Pasta (from Trader Joe's) or other pasta of choice

* 2 Tbl. extra virgin olive oil

* 1 medium onion, finely chopped

* 2 cloves fresh garlic, minced

* 26 oz. favorite pasta sauce

* ½ Cup low-fat buttermilk

* Salt and pepper to taste

* ½ c. fresh grated parmesan cheese for garnish

Cook pasta according to package directions. Drain and set aside. Heat oil into a large skillet over medium heat. Saute onion for 5 minutes or until softened. Stir in garlic for 1 minute then stir in pasta sauce. Heat for 5 minutes then stir in buttermilk. Season with salt and pepper to taste. Stir in cooked pasta and reduce heat to low until ready to serve. Sprinkle each plate with fresh grated Parmesan cheese.

Pecan Crusted Chicken Salad w/ Honey Dijon Dressing

**Recipe from Picky Palate **

* 1 ½ c. Panko Bread Crumbs

* ½ c. fresh grated Parmesan Cheese

* ½ c. ground pecans

* 1 c. flour

* ½ tsp. salt

* ¼ tsp. pepper

* 2 eggs

* 2 Tbl. water

* 4 lg. boneless skinless chicken breasts

Honey Dijon Dressing

* 1 c. mayonnaise

* Heaping ¼ c. whole grain mustard

* Heaping ¼ c. honey

* Salt & pepper to taste

* Mixed greens of choice

* Sliced cucumbers

* Cherry tomatoes

* Crumbled Feta cheese

Preheat oven to 350 degrees F. In a shallow bowl mix the Panko, Parmesan and pecans. Set aside. In another shallow bowl mix the flour, salt and pepper. In a third shallow bowl whisk the egg and water. Dredge each chicken breast into the flour mixture, the egg mixture then press into the pecan crust. Place each chicken breast onto a greased baking rack placed over a baking sheet. Bake for 25-35 min. or until chicken is cooked through. Let cool for 10 min. then cut into thin strips.

For dressing: mix mayonnaise, mustard and honey into a bowl. Season with salt and pepper to taste.

3. Place salad greens onto serving plates and top with pecan crusted chicken, sliced cucumbers, tomatoes, cherry tomatoes and feta cheese. Drizzle with dressing.

Soft Pretzels

**Recipe from Annie's Eats **

Pretzel dough:
* 1½ c. warm water (110-115° F)
* 1 Tbl. sugar
* 2 tsp. kosher salt
* 2¼ tsp. instant yeast
* 22 oz. all-purpose flour (about 4½ c.)
* 4 Tbl. unsalted butter, melted
* vegetable oil, for greasing the bowl
For finishing:
* Cooking spray
* 10 c. water
* 2/3 c. baking soda
* 1 egg yolk beaten with 1 Tbl. water
* Pretzel (or kosher) salt
Directions:
To make the dough, combine the water, sugar, salt and yeast in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed to dissolve the yeast. Add in the flour and melted butter and mix just until the dough comes together. Switch to the dough hook and knead on medium speed until the dough is smooth and clears the sides of the bowl, about 5 minutes. Transfer the dough to a bowl lightly greased with oil, turning once to coat. Cover with plastic wrap and let rise in a warm place, about 50-55 min. or until doubled in bulk.
Preheat the oven to 450° F. Line two baking sheets with parchment paper and spray lightly with cooking spray. Bring the water and baking soda to a boil in a large saucepan or stockpot. In the meantime, divide the dough into 8 equal pieces. Working with one piece at a time, roll a segment out into a 24-inch long rope. Make a U-shape with the rope and holding the ends of the rope, cross them over each other and onto the bottom of the U-shape in order to form the shape of a pretzel. Place onto the parchment lined baking sheet. Repeat with the remaining pieces of dough. Place the pretzels into the boiling water, 1 or 2 at a time, for 30 sec. Remove from the water with a slotted skimmer and return to the baking sheet. Once all the pretzels have been boiled, brush the tops with the egg wash and sprinkle lightly with salt. Bake in the preheated oven until dark golden brown, about 12-14 min. Transfer to a cooling rack for at least 5 min. before serving.