Peanut Butter Waffles

2 1/4 cups whole wheat flour

4 teaspoons baking powder

1/2 cup creamy peanut butter

1 1/2 tablespoon sugar

2 eggs beaten

2 1/4 cups milk

1/4 cup vegetable oil

1/4 teaspoon salt

Directions & note from Becky:

I just finished making the waffles and washing the dishes. I figured I'd send you the recipe while I remembered. I am just going to list the ingredients. I just blend them all in my Kitchen Aid and then pour the batter onto the hot waffle iron for about 3-5 minutes. The only thing unusual about these waffles is that they seem to stay softer than others do. I freeze them in freezer bags with waxed paper in between them and then toast them in the morning for a quick breakfast. They would probably be an easy lunch for you too though. They are pretty filling.

Napa November 2011 Menu

Monday-

Breakfast: Bagels

Lunch: PB packed in lunchboxes

Dinner: Buy Subway in Fairfield

Tuesday-

Breakfast: Uncle Dan Sandwiches/English Muffins

Lunch: Sandwiches (Send Mike to the Deli)

Dinner: Lasagna

Wednesday-

Breakfast: Steel Cut Oats

Lunch: Sandwiches

Dinner: Tigger Chicken and Rice

Thursday-

Breakfast: Hashbrown Breakfast Bake

Lunch: Sandwiches

Dinner: Turkey Dinner @ Aunt Fran's

Friday-

Breakfast: Frozen Waffles

Lunch: Sandwiches

Dinner: Fettucini Alfredo and Ham

Saturday-

Breakfast: Cereal

Lunch: Sandwiches

Dinner: Cheddar Meatloaf & Potatoes

Pot Pie

Stan's Tamale Pie

2 tablespoons of salad oil, 1 medium onion (chopped fine), 1 large diced green chilies (can), 1.5 lbs of ground beef, 1 tablespoon of chili ppowder, 1 cup of red or green taco sauce, 3 cups cheddar cheese, 1 avocado, 1 small can of corn nibblets.

first get some corn meal... 1.5 cups to 3.5 cups of water, .5 teaspoons of ground cumin, salt, and ground red pepper. bring to boil and stir continuously until cornmeal is thick enough to leave a path for 2 sec. spread this over a 3 quart casserole dish (up the sides too)

next pour the oil in a frying pan over med heat and add onions, green chilies. brown till translucent. set aside.
brown the ground beef & chili powder and remove the fat.

stir in onion and green chilies mix into meat. add the taco sauce and half the cheese and mix together...
Put into cornmeal crust.

bake at 350 for 30 to 35 mins. put the rest of the cheese on top with the corn nibblets on top 5 mins prior to finish bake

take the avocado and cube it or slice it or make guacamole... as a accompaniment also cilantro/ sour cream/ or olives/ diced tomatoes is nice over the top!

Vanishing Oatmeal Cookies

The Quaker Oats recipe has changed a bit over the years. They now use 2T less butter and 1/4 less sugar. I like the recipe I copied from my oatmeal years ago.

1/2 pound butter or margarine softened

1 cup firmly packed brown sugar

1/2 cup granulated sugar

2 eggs

1 tsp vanilla

11/2 cup flour

1 tsp soda

1 tsp cinnamon

1/2 t. salt optional

3 cup quick oats

1 cup raisins

Pumpkin Pancakes

It's been hard to find canned pumpkin. I did however find the 10 1/2 cup size can. I needed to make my Pumpkin Dessert for a Thanksgiving Potluck with out Sunday School class. I also made some pumpkin muffins for the kids and then froze the pumpkin in 2 c. quantities for more muffins. There was 1 c. left over so I made these pancakes. YUM! Well, that's what I heard. I don't eat wheat anymore, so I didn't taste them.

Ingredients

• 2 cups all-purpose flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 1 cup pumpkin puree
• 1 egg
• 2 tablespoons vegetable oil
• 2 tablespoons vinegar

Directions

1. In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
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. Brown on both sides and serve hot.

Strawberry Spinach Salad

1 c. vegetable oil.

3/4 c. sugar

1/2 c. red wine vinegar

2 cloves garlic

1/2 t. salt

1/2 t. paprika

1/2 t. ground white pepper

Combine in a jar. Cover tightly and shake vigorously.

1 lb. baby spinach, washed

1 pt. strawberries, sliced

1 c. jack cheese, grated*

1/2 c. toasted walnuts, chopped

Combine salad in a large bowl. Shake dressing and pour over, toss gently.

*I use 6 oz crumbled feta.