Ham and Cheese Waffles

I am fond of eating waffles when I was a kid, now that I am old it’s time to make it for the kids. 🙂
Ingredients for 10-12 waffles:
250 grams flour
100 grams corn starch
100 grams sugar
5 grams baking powder
7 grams salt
600 ml fresh milk
1 tablespoon butter or margarine
1 teaspoon oil
1 egg yolk
1 egg white ( beaten until foamy)
1/2 cup diced ham
1/2 cup grated cheese

Procedure:
1. In a blender put the egg yolk, salt, sugar, baking powder, oil, butter and milk then blend for a minute, add the cornstarch and flour then blend until no more lumps.
2. Pour the mixture in a big mixing bowl then fold in the egg white and continue folding until fully combined.
3. Set the waffle machine at 250C and brush it with butter, when it is hot, pour each mold up to 1/2 full then put the some ham and cheese, add more batter until totally full and close the cover and wait for 2-3 minutes or until cooked.
4. Waffles are now ready to be served.

Cookie Dough Rice Krispy Treats

Yes, you read that correctly. Rice krispy treats just got very fancy with an added layer of thick chocolate chip cookie dough and milk chocolate glaze!

Cookie Dough Rice Krispy Treats

Ingredients

Krispy Treats
5 T. butter
8 cups mini marshmallows
6 cups Rice Krispies cereal
Cookie Dough Layer
1 cup butter, room temperature
1 cup light brown sugar
½ cup granulated sugar
¼ cup milk
2 tsp vanilla
½ tsp salt
2 cups flour
1½ cups mini chocolate chips
Milk Chocolate Ganache
7 oz milk chocolate chips
½ cup heavy cream

Instructions

Krispy Layer
Line a 9×13 pan with nonstick foil.
In a microwave safe bowl, combine marshmallows and butter. Heat in 30 second increments until melted and smooth.
Stir in the cereal to coat evenly and spread into the pan. Use a spreader to make it even.
Cookie Dough
Beat butter, salt and both sugars in the mixer.
Add milk & vanilla
On low add flour.
Fold in the mini chocolate chips.
Spread this over the krispies.
Milk Chocolate Ganache
Chop milk chocolate and place in a heat safe bowl.
Heat heavy cream in the microwave until very hot!
Have the chips in a heat proof bowl and pour on the cream.
Let sit a minute before stirring and then stir until smooth.
Let cool just a few minutes and spread over the cookie dough layer.
Pop whole tray into freezer until chocolate is set and cut with a big knife into squares!

3.2.2807

Adapted from Cookies and cups

You May Love These, Too! XOXO

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ROTISSERIE CHICKEN SOUP

THIS
CHICKEN SOUP IS VERY UNUSUAL AS IT STARTS WITH A ROTISSERIE CHICKEN.
THE FLAVOR IS UNBELIEVABLE!!! SAVE THE EXTRA CHICKEN TO MAKE CHICKEN AND
BISCUITS THE NEXT NIGHT!

1 (2-lb) rotisserie chicken (GOOD WITH 3 LB COSTCO CHICKEN, TOO!)
3 celery ribs
1 medium onion, quartered and left unpeeled
2 tablespoons chopped fresh parsley
10
cups reduced-sodium chicken broth (80 fl oz) (I USED 2C. WATER, 8C.
REGULAR BROTH BUT WE ARE SALT LOVERS-USE LESS BROTH AND MORE WATER IF
WATCHING SODIUM!!!)
2 medium carrots, cut into 1/4-inch-thick slices
Noodles, cooked separately or 1/2 cup long-grain rice, rinsed

preparation
Remove
meat from chicken, reserving skin and bones. Coarsely chop 1 celery rib
and put in a 6- to 8-quart pot along with chicken bones and skin,
onion, thyme sprigs, and chicken broth/water. Simmer, partially covered,
1 hour.
While broth is simmering, shred about half of chicken meat
into 1-inch-long pieces (about 1/4 inch thick) to yield 1 1/2 cups meat,
reserving remaining meat for another use. Cut remaining 2 celery ribs
into 1/4-inch dice.
Pour chicken broth through a fine-mesh sieve into
a large bowl, pressing hard on solids with back of a ladle and then
discarding them. Skim fat from surface of broth.
Return
strained broth to pot, then add carrots, diced celery, and rice and
simmer, partially covered, stirring occasionally, until vegetables are
tender and rice is very soft, about 30 minutes. Stir in shredded chicken
and chopped parsley.
adapted from epicurious