Pancakes

Ingredients:

1 1/2 cups all-purpose flour

3 1/2 teaspoons baking powder

1 teaspoon salt

1 tablespoon white sugar

1 1/4 cups milk

1 egg

3 tablespoons butter, melted

Directions:
1.In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
2.Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
3.Brown on both sides and serve hot.

Waffles

Ingredients:

• 2 eggs
• 2 cups all-purpose flour
• 1 3/4 cups milk
• 1/2 cup vegetable oil
• 1 tablespoon white sugar
• 4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract

Directions:

1. Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
2. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot

Spaghetti and Lasagna Sauce

Ingredients:

• 1 (28 ounce) can stewed tomatoes
• 1 (28 ounce) can crushed tomatoes
• 1 pound lean ground beef
• 2 yellow onions, chopped
• 2 green bell peppers, chopped
• 5 cloves garlic, chopped
• 2 tablespoons white sugar
• 1 tablespoon dried basil
• 1/2 teaspoon dried oregano
• salt and pepper to taste

Directions:

1. Blend the stewed tomatoes and crushed tomatoes in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil and oregano, and simmer about 40 minutes. Season with salt and pepper before serving.

Roast Sticky Chicken

Ingredients:

• 4 teaspoons salt
• 2 teaspoons paprika
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon white pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 2 onions, quartered
• 2 (4 pound) whole chickens

Directions:

1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

BBQ Chicken Pizza

Ingredients:

• 1 (12 inch) pre-baked pizza crust
• 1 cup spicy barbeque sauce
• 2 skinless boneless chicken breast halves, cooked and cubed
• 1/2 cup chopped fresh cilantro
• 1 cup sliced pepperoncini peppers
• 1 cup chopped red onion
• 2 cups shredded Colby-Monterey Jack cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place pizza crust on a medium baking sheet. Spread the crust with barbeque sauce. Top with chicken, cilantro, pepperoncini peppers, onion, and cheese.
3. Bake in the preheated oven for 15 minutes, or until cheese is melted and bubbly.

Pasta Fagioli

Ingredients:

• 3 tablespoons olive oil
• 1 onion, quartered then halved
• 2 cloves garlic, minced
• 1 (29 ounce) can tomato sauce
• 5 1/2 cups water
• 1 tablespoon dried parsley
• 1 1/2 teaspoons dried basil
• 1 1/2 teaspoons dried oregano
• 1 teaspoon salt
• 1 (15 ounce) can cannellini beans
• 1 (15 ounce) can navy beans
• 1/3 cup grated Parmesan cheese
• 1 pound ditalini pasta

Directions:

1. In a large pot over medium heat, cook onion in olive oil until translucent. Stir in garlic and cook until tender. Reduce heat, and stir in tomato sauce, water, parsley, basil, oregano, salt, cannelini beans, navy beans and Parmesan. Simmer 1 hour.
2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Stir into soup.

Spicy Black-Eyed Peas

Ingredients:

• 6 cups water
• 1 cube chicken bouillon
• 1 pound dried black-eyed peas, sorted and rinsed
• 1 onion, diced
• 2 cloves garlic, diced
• 1 red bell pepper, stemmed, seeded, and diced
• 1 jalapeno chile, seeded and minced
• 8 ounces diced ham
• 4 slices bacon, chopped
• 1/2 teaspoon cayenne pepper
• 1 1/2 teaspoons cumin
• salt, to taste
• 1 teaspoon ground black pepper

Directions:

1. Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, bell pepper, jalapeno pepper, ham, bacon, cayenne pepper, cumin, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.