Un-WAFFLE Detainer

Good Morning! I have a recipe for you that will make it a GREAT morning! If you extra time this morning, I suggest you use it wisely and make these absolutely delicious waffles. These waffles have crispy outsides but wonderfully buttery insides. My boyfriend's mother made these for me and I HAD to have the recipe. Luckily, she was nice enough to share :) Try these out!

Crisp Waffles
by Mrs. Costantino

What you'll need:
- 2 cups cake flour
- 1 1/4 tbsp baking powder
- 1/2 tsp salt
- 1 tbsp sugar
- 1 cup milk
- 1/2 cup cream
- 2 eggs, separated
- 2/3 cup melted butter

How you make it:

Start by sifting together the flour, baking powder, salt and sugar into a mixing bowl. Do this twice. Next, combine the milk and cream and stir into the flor mixture. Then, in a separate bowl, beat the egg yolks until pale yellow. Stir the eggs yolks into the batter with the melted butter. Then set this mixture aside for an hour. Then beat the egg whites until still and gently fold them into the batter. Lastly, fill a hot lightly oiled waffle iron two-thirds full with batter and cook until steam no longer appears.

P.S. This recipe makes about 4-6 servings, depending on how hungry you are!

Temporary In-JUNK-tion FOOD -- But, you won't be able to stop nom-ing

HELLO! This post is a little different than my usual posts. Thanks to some help from my friends, this post is a collection of 3 delicious Super Bowl junk food recipes. Below are recipes for wings, dip and nachos. Katie made the wings, Emily made the garlic artichoke dip, and Cavan and I made the nachos. All three are absolutely delicious and I highly recommend you try each one!

Brown Sugar and Teriyaki Chicken Wings:
by Katie Leary

What you'll need:

- 1 pound of chicken wings
- 1 cup brown sugar
- 1 cup white sugar
- 1/2 bottle of teriyaki sauce

How you make it:

Simple! Just mix the ingredients together and let it all marinate for at least 4 hours. Then bake at 325 degrees F for 1 1/2 hours, flipping them after 45minutes. Make sure to use a pan with a lip, otherwise the juices will spill over and make a mess in your oven! Enjoy :)

Warm Garlic Artichoke Dip:
by Emily Whitaker

What you'll need: 

- 1-14 oz can artichoke hearts, drained
- 1 cup plus 1 T parmesan cheese
- 1/4 cup reduced fat mayo
- 1 clove garlic, minced
- 1 tsp grated lemon zest or a 1/2 tsp lemon juice
- Dash cayenne pepper
- Salt & pepper to taste

How you make it:

Finely chop artichoke hearts and mix them in with the other ingredients except for one teaspoon of parmesan.  You can chop & mix this in a food processor or by hand.  Sprinkle the remaining teaspoon of parmesan on top. Next, place the mixture in pie plate or shallow casserole dish and bake at 375 for 20 to 25 minutes, or until bubbly but not brown on top. Then enjoy with crackers or by the delish, garlic-y spoonful!! SO GOOD! Thank you Emily!

Doritos Taco Nachos:
by Cavan Costantino and Nicole Ozeran

What you'll need:

- 1 large bag of Doritos chips (You could also use traditional tortilla chips)
- 1 small onion, chopped
- 2 roma tomatoes, chopped
- sour cream, to taste
- 1 pound of chicken
- taco seasoning, to taste
- 1 can of refried beans
- handful of cilantro, chopped
- 2 tablespoons of canned jalapenos, chopped
- 1/2 cup of sliced black olives
-  1 can of Rotel
- 1 pound of Velveeta cheese
- salsa

How you make it:

Start by pouring taco seasoning over your chicken and cooking the chicken in a pan until fully cooked. Chop the chicken into bite-sized pieces and set aside. Empty the entire bag of chips onto a large dish or onto a baking sheet. Make sure the chip create a solid layer across. Warm the beans in a microwave dish, then spread across the chips. Next, distribute the pieces of chicken across the chips and beans.
Then, heat the Velveeta and Rotel until completely smooth. Ladle the queso mixture over the top of the nachos. Lastly, sprinkle the onion, jalapenos, tomato, olives, and cilantro across the yummy cheesy nachos. Finish with some spoonfuls of salsa and sour cream. Serve and enjoy! NOM NOM NOM