Bread-N-Butter Waffles

Ingredients:

• butter
• 2 eggs
• 1 cup milk
• 1 teaspoon sugar
• 1 dash salt
• 6 to 8 slices of bread
• Honey

Method:

1. Spread bread on both sides with butter. 
2. Beat eggs slightly. 
3. Add milk, sugar and salt. 
4. Blend well. 
5. Dip bread in egg-milk mixture. 
6. Place on moderately hot waffle iron; bake until browned. 
7. Add Honey.

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Syrian Salad

Ingredients

• 6 cucumbers, diced
• 4 roma (plum) tomatoes, seeded and diced
• 5 green onions, sliced
• 1 red bell pepper, seeded and diced
• 1/3 cup chopped garlic
• 1 cup chopped fresh parsley
• 1/2 cup minced fresh mint leaves
• 1/2 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon salt
• 1 tablespoon ground black pepper

Directions

1. Toss the cucumbers, tomatoes, onions, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle the olive oil and lemon juice over the salad and toss to coat. Season with salt and pepper to serve

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Black Bean and Couscous Salad

Ingredients

• 1 cup uncooked couscous 
• 1 1/4 cups chicken broth 
• 3 tablespoons extra virgin olive oil 
• 2 tablespoons fresh lime juice 
• 1 teaspoon red wine vinegar 
• 1/2 teaspoon ground cumin 
• 8 green onions, chopped 
• 1 red bell pepper, seeded and chopped 
• 1/4 cup chopped fresh cilantro 
• 1 cup frozen corn kernels, thawed 
• 2 (15 ounce) cans black beans, drained 
• salt and pepper 

Directions

1. Bring chicken broth to a boil in a 2-quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans, and toss to coat.
3. Fluff the couscous well, breaking up any chunks, and add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

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Honey Bun Cake

I love the smell of honey buns in the morning. I occasionally buy a box of Little Debbie honey buns. They're delicious and I can throw them in my lunch bag for a quick breakfast at work. This recipe for honey bun cake has been around for a while and I finally got around to making it recently. I love recipes that serve as both breakfast and dessert. This cake would be perfect to serve a crowd at an early morning meeting. Just serve with some freshly brewed coffee and a fruit tray. This recipe is from Gooseberry Patch's Homemade Christmas, copyright 2010.

Ingredients: 

• 18-1/2 oz. pkg. yellow cake mix
• 3/4 c. oil
• 4 eggs, beaten
• 8-oz. sour cream
• 1 c. brown sugar, packed
• 1 tbsp. cinnamon
• 2 c. powdered sugar
• 1 tbsp. vanilla extract 
• 1/4 c. milk

Method:

1. Stir dry cake mix, oil, eggs and sour cream together until well mixed. Pour batter into a greased 13"x9" baking pan; set aside. Mix together brown sugar and cinnamon. Sprinkle mixture over batter; swirl into batter with a table knife. Bake at 325 degrees for 40 minutes. Whisk together remaining ingredients; pour onto cake while still warm. Serves 12.
2. I started out with a butter recipe cake mix.
   
   
3. Add the oil.
   
   
   
   
   
4. Beat the eggs in a separate bowl and add to the cake mixture.
   
   
   
   
   
5. Finally, add one cup of sour cream and stir the batter together until well blended.
   
   
   
   
   
6. Pour into a greased 9"x13" baking pan.
   
   
   
   
   
7. The topping ingredients: brown sugar and cinnamon.
   
   
   
   
   
8. Sprinkle on top of the batter.
   
   
   
   
   
9. Swirl, swirl, twist and twirl...jump up and down like a flying squirrel.
   
   
   
   
   
10. Bake at 325 degrees for approximately 40 minutes. I start checking for doneness at 30 minutes. While the cake is baking, prepare the glaze. Spread the glaze on while the cake is still warm.
11. Breakfast and dessert are covered...
    
    
    
    
    
12. Enjoy!

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Pearly Vegan Mushroom-Barley Risotto

Ingredients:

• 2 cups pearl barley
• 8-10 cups hot vegetable stock or hot water
• 3 cups of mushrooms, chopped (I used crimini and shiitake)
• 1 cup white wine
• 1 large onion, minced
• 5 cloves of garlic, minced
• 1/2 tsp dried basil leaves
• 1 tbsp canola or other vegetable oil
• Salt and pepper to taste
• 2 heaping tbsp vegan sour cream
• 2 tbsp parsley, chopped

Method:

1. Heat the canola oil in a saucepan.
2. Add the onions and garlic and saute on a low heat until the onions turn translucent.
3. Season with salt and pepper.
4. Add the dried basil.
5. Add the mushrooms and saute for a minute.
6. Now add the barley and stir for a minute until all the grains are coated with oil.
7. Add the wine and simmer on a low heat, stirring, until the wine has almost evaporated.
8. Add the water or stock, 1/2 cup at a time, to the risotto, stirring after each addition. Wait until most of the stock has been absorbed before you add the next 1/2 cup. Do this until the barley is quite tender but has a slight bite to it. This should take about an hour.
9. Taste and add more salt and pepper if needed.
10. Add the sour cream and stir around to spread evenly through the risotto.
11. Turn off heat and mix in the parsley.
12. Serve.

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