At first, the whole business of using yeast may turn you away from making these flavorful waffles, but don’t be scared.  This is not a complicated recipe at all!  Make these delightful waffles for a special breakfast and you’ll agree… they were worth the little extra effort!

1 tablespoon active dry yeast
1 cup orange juice, warmed (about 120°F)
1/2 cup soy milk, at room temperature
1 tablespoon canola oil
1 teaspoon vanilla extract
1/8 teaspoon orange oil
2-1/4 cups pastry flour
1 teaspoon baking powder

In a large bowl combine yeast with the warm orange juice and allow to set for about 15 minutes. Pour soy milk, canola oil, vanilla, orange oil, flour and baking powder in the bowl with the yeast, stirring slightly to combine.  Cover bowl with a clean cloth and place in a warm spot for about 30 minutes.

When you’re ready to cook, heat your waffle iron, and pour batter into heated waffle iron and cook until golden brown.

This is a hearty blend of vegetables, but the real winner for me is the swiss cheese and garlic bread cubes on top.  Even kids will enjoy this mix of vegetables because of all the yummy cheese!

3 tablespoons olive oil (divided)
3 large carrots, thinly sliced
1 large onion cut in wedges
1 package (12-ounce) large mushrooms, quartered
1 bunch broccoli, cut into small pieces
1 small zucchini, cut into chunks
1/2 pound Swiss cheese, cut into slices

2 slices good bread
1 garlic clove, chopped fine

Heat 1 tablespoon of olive oil in large skillet over medium heat about 2 minutes.  Add carrots, onion and mushrooms to the skillet. Cook on medium, stirring often until all the liquid is gone and vegetables are starting to brown. Remove from heat and place in a large bowl.

Heat 1 tablespoon of olive oil in the same skillet.  Add broccoli and stir until broccoli is coated with oil, about 1 minute. Stir in about 1/3 cup of water.  Cover skillet and cook on medium low heat about 3 minutes.

Add zucchini and cook about 4 minutes or until slightly tender.  Add the carrot/onion/mushroom mixture back to the pan.  Top with the cheese slices, put the cover on, and cook on low heat until cheese is completely melted.

In a saucepan over medium heat, heat 1 tablespoon of oil.  Add garlic and cook until it starts to smell fragrant, about 1 minute, then remove the garlic.  Stir the bread cubes into the same saucepan and cook over medium heat until toasted.  Return the garlic to saucepan and toss with bread cubes.

Uncover the vegetable mixture and scatter toasted bread cubes over the top and serve directly from the skillet.

This dish is very flavorful and aromatic.  Your whole house will smell sweet and spicy at the same time.  Serve this as a dessert in a pretty bowl topped with just a touch of cream, or serve as a treat anytime!

20 dried, unsweetened apple slices
12 large dried apricots, pitted
1/2 cup raisins or dried currants
2 cups apple juice
1 tablespoon of grated orange peel
1 tablespoon grated lemon peel
1 stick of cinnamon
2 fresh whole cloves

In a large soup pot combine all the ingredients.  Turn burner on medium heat, and cook uncovered just until the mixture starts to simmer.  Lower the heat to medium-low and allow to cook about 1 and 1/2 hours, making sure that it remains slowly simmering, not boiling.

Stir frequently and add more apple juice if the liquid is evaporating too much, or just slightly prop a lid on the pot to keep the steam in.  Remove cinnamon stick and cloves before serving.  Serve with a touch of half and half, cream, or whipped cream.

Christmas morning, New Year’s Day, or any morning you want to treat your family or special guests to a wonderful breakfast, this is a sure to please dish.  Prepare everything the night before you want to serve it, and you can relax and enjoy your holiday morning, too!

The night before:
1 pound loaf of French bread, cut diagonally in 1 inch slices
4 eggs
1 cup milk
3/4 cup half-and-half cream
1 teaspoon vanilla extract
1/8 teaspoon ground cinnamon

In the morning:
1/4 cup plus 2 tablespoons butter
2/3 cup brown sugar, packed
1 tablespoon plus 1 1/2 teaspoons light corn syrup

Lightly butter a 9 x 13 baking dish.  Arrange the slices of bread in the baking dish covering the bottom.  In a large bowl, whisk together the eggs, milk, cream, vanilla, and cinnamon.  Pour over the bread slices, cover, and put in the refrigerator overnight.

The following morning, preheat your oven to 350 degrees.  In a small saucepan, combine butter, brown sugar, and corn syrup.  Heat over medium low heat until bubbly.  Pour this mixture evenly over bread and egg casserole.  Bake in preheated oven, uncovered, for 40 to 45 minutes.

This is a pretty classic meal for a cold winter’s night.  I actually like to toss the beef with a little flour, salt, and pepper before I brown it.  Then after all the meat has been removed from the skillet, pour a little of the beef broth in and loosen up the browned parts from the skillet.  Then, when you combine the beef broth with the tomatoes and seasonings, pour the broth from the skillet in, too.  The flour helps thicken the stew and the flavor from the browning is wonderful.

2 lbs. cubed stew beef, trimmed of fat and gristle
olive oil
2 carrots, sliced thin
2 celery ribs, sliced thin
1 onion, diced
1 (14oz) can diced tomatoes
3/4 cup barley
1 teaspoon dried basil or oregano
5 cups beef broth

Place the cubed beef in a large skillet with a little olive oil.  Brown the beef over medium high heat being sure to brown all sides.

Place carrots, celery and onion in crock pot. Place beef on top. Combine tomatoes, barley, basil, and beef broth and pour over beef and vegetables. Add a little salt and pepper. Cover and cook on low for approximately 7 to 8 hours or until tender.

This is a great cookie recipe for kids to help bake.  It’s not complicated and they smell so yummy!  If your kids have nut allergies, this is a nice way to include them in the holiday baking and to have a special treat just for them!

1 1/2 cups flour
1 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup butter
1 egg
1 teaspoon lemon extract

Mix butter and sugar in large bowl until creamy. Mix in egg and lemon extract. In another bowl sift together flour, baking powder and salt. Add flour mixture to butter mixture and mix well.

Drop by teaspoonfuls onto lightly greased cookie sheets. Bake at 350F for 9 to 10 minutes or until lightly golden. Cool for 5 minutes before removing to wire rack to cool completely.

During the holiday season, we celebrate another season… football.  If your family is gathered around the television for a few games this holiday season, treat them to a special snack instead of just another bowl of popcorn!  This is a great snack that is sure to surprise!

4 roasted Poblano chilies, chopped fine
2 (8 ounce) packages cream cheese, softened
1 tablespoon green onions, cut fine green tops included
3 teaspoons lime juice
non stick spray
8 tortillas

In a large bowl mix chilies, cream cheese, onions and lime juice until very smooth.  Cover and chill for about 2 hours.

Spray skillet with non stick cooking spray and place a tortilla in the skillet over medium heat and toast approximately 45 seconds, then flip and toast other side.

Place toasted tortilla on a plate, add filling and spread almost to the edges.  Do not heap filling up. Roll tortilla up tightly and cut each roll into bite size circles.

Repeat for each tortilla and place roll ups on platter to serve.

Any roasted chilies would work just fine.  Buy a jar of already prepared roasted chilies or even roasted red peppers if that makes it easier for you.

This homemade plum sauce is a very special relish that our family uses just during the holidays.  It’s not like those sweet plum sauce concoctions that you find with egg rolls and such.  This is a heartier version that we like to serve during the holidays with a nice pork tenderloin.  Enjoy!

canola oil
3 tablespoons minced shallots
1 1/2 pounds plums (4-6), unpeeled, sliced and diced
1/4 teaspoons ground allspice
1/8 teaspoons ground ginger

Heat canola oil in a large skillet over medium heat.  Add shallots and cook 30 seconds or until fragrant. Add plums. Cook 5 minutes or until plums just begin to soften. Sprinkle with allspice and ginger. Reduce heat to medium low and cook 7 to 10 minutes or until tender.

This bread is really a nice treat to have on Christmas morning, or any morning during the holidays.  Serve warm if you wish with a little bit of soft cream cheese flavored by mixing in a bit of the cherry juice you have left over.  Nice touch… very tasty and tangy.

1 jar (10 ounce size) maraschino cherries
1 3/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup butter
2/3 cups brown sugar
2 eggs
4 tablespoons reserved cherry juice
1/2 cup chopped walnuts, or any nuts you prefer

Preheat oven to 350 degrees.

Drain cherries reserving 4 tablespoons juice.  Roughly chop cherries and set aside.

In a large bowl combine flour, baking powder, and salt and mix well.

In a separate bowl with a mixer, cream together the butter, sugar, eggs and the 4 tablespoons reserved cherry juice until creamy and mixed well.

Add the butter/ sugar mix to the flour mixture and mix with a wooden spoon until blended well.

Gently fold in chopped cherries and nuts.

Spray with a nonstick cooking spray or lightly grease a 9-inch loaf pan and spoon the batter into the pan, spreading evenly.

Bake in a preheated oven at 350F for about 50 to 60  minutes or until golden and baked through.  Remove from oven, let cool in the pan for 5 minutes, then turn over and remove from loaf pan onto a wire rack to cool until you can cut it. Serve warm or cool.

This is a fun and delicious holiday treat.  The layers alone would be enough but the swirl pattern is so easy to make and the brownies are much prettier that way!

1 package cake style brownie mix
1/ teaspoon vanilla extract
1/8 cup cream
1 package of cream cheese
1/3 cup sugar
1 cup M&Ms – Holiday edition if you can get them

Preheat oven to 350 degrees.

In a large mixing bowl, use mixer to cream the sugar and cream cheese until fluffy.  Add the egg, cream and vanilla extract.  Mix together well and set aside.

Prepare the brownie mix batter according to directions on the box and set aside.

Line a 9×13 inch baking pan with parchment paper.

Assemble these layers:

Spoon two-thirds of the batter into the pan.
Spread 1/2 cup of the M&Ms over the brownie batter.
Spread the cream cheese mixture over the top.
Spoon the remaining brownie mixture over that.
Top with remaining 1/2 cup M&Ms

Using the tip of a knife, swirl the mixture for a marbled effect.

Bake for about 40 to 45 minutes at 350F until baked through but still moist (do not over-bake).  Cool before cutting into squares.