Monte Cristo Waffle Sandwich

I’m just going to let the picture do all of the talking on this one ūüėČ

Waffle Ingredients

1 1/3 cups all purpose flour

4 teaspoons baking powder

1 teaspoon sugar

2 eggs

1/2 cup butter, melted (1 stick)

1 3/4 cup milk


Sandwich Ingredients

4-6 slices of turkey ham or roasted turkey, thick sliced

4-6 slices of cheddar cheese

4-6 Tablespoons seedless raspberry jam

Powdered Sugar for a light dusting


Waffle Directions

Pre-Heat Waffle Iron

In a large bowl, whisk together flour, baking powder, and sugar

In a separate bowl, beat together eggs, melted butter, and milk

until airy.

Make a well in the center of the dry ingredients and pour the wet ingredients inside the well. Using a hand mixer, mix until incorporated

and there are no lumps.

Using a 3/4 measuring cup, ladle waffle batter onto the waffle iron and cook as directed. (I cooked mine for about 6 minutes each)

Once the waffles are done, you will use them as your sandwich “bread”

Sandwich Assembly Directions

Cut waffles in half. Top 1/2 with meat, cheese, and spread the jam. Place

the other waffle back on. Dust the sandwich with a light coating of powdered sugar.

Best served immediately while they are warm. Enjoy!



Italian Nachos

This is my  copycat version of Italian Nachos from a popular chain restaurant. Depending on how much you make, this can be served

as a main dish or an appetizer. Enjoy!


12 oz won ton wrappers, cut diagonally

1 jar Asiago or Alfredo Sauce (or make your own)

1-2 cups grilled chicken or Italian Bulk Sausage, cooked

2 cups shredded mozzarella

1 cup fresh tomatoes, diced

1/4 cup black olives, sliced

1/4 cup banana peppers, sliced

1/4 cup jalapenos, sliced

1/2 cup Parmesan cheese

To Make the Chips

Preheat Oven to 350F, prepare a cookie sheet lined with aluminum foil and lightly sprayed with vegetable oil

Cut the won ton wrappers in half diagonally

Arrange on to cookie sheet, where the triangles are not touching. Spray wrappers with vegetable oil and bake for about 10 minutes, or until golden.

To Make the Nachos

On a large baking sheet, place a single layer of won ton chips. Top with meat, cream sauce, and 1 cup of shredded mozzarella. Add a layer of tomatoes, olives, peppers, jalapenos. Top with the remaining mozzarella and Parmesan cheese.

Broil at 400F-500F until cheese is melted, about 2-3 minutes



Fast Crust Pizza

This is a pretty fast and easy recipe that you can make during a busy week and the kids will love it.


1 Tablespoon Active Dry Yeast

1 teaspoon sugar

1 cup warm water

2 1/2 cups all purpose flour

2 Tablespoons olive oil

1 teaspoon salt

2 Tablespoons corn meal


Pizza Sauce




Preheat Oven to 450F

In a 2 Cup Glass measuring cup (or small bowl) dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

In a separate bowl stir in flour, salt, and oil until well blended. Mix in the yeast mixture and beat until smooth. Cover with a towel and let rest 5 minutes.

While the dough is resting, I go ahead and get my pizza sauce, toppings, and cheese ready.

Turn dough onto a lightly floured surface and pat/roll into a round circle. Transfer pizza dough onto a lightly greased pizza pan or stone that is lightly sprinkled with corn meal.

Spread your sauce evenly around the crust. Add your favorite toppings and cheese.

Baked in oven for 15-20 minutes. Allow pizza to cool about 5 minutes before cutting slices and serving.


Crockpot Jambalaya

This is¬†a colorful, flavorful dish that’s easy and can feed a crowd.

Try it on a cold, wintry day.

Prep time: 10 minutes

Cook Time: 7-8 hours low, or 3-4 high

Serves 5-6


1 pound chicken, boneless/skinless-(you can use breasts or thighs)

1 pound smoked turkey sausage, sliced

1/2 packet of onion soup mix

2 teaspoons oregano

2 teaspoons parsley

2 teaspoons minced garlic

2 teaspoons Cajun seasoning

1 teaspoon cayenne pepper

1/3 teaspoon thyme

1 cup chicken broth

1 28 oz can diced tomatoes


1 cup cooked okra

2-3 cups hot, cooked jasmine rice


In the crockpot, add chicken & sausage. Sprinkle dried onion soup mix and all seasonings evenly, over the top of the meat. Pour in the diced tomatoes and broth.

Cover and cook:

7-8 hours on Low or 3-4 hours on High

When done, shred chicken with a couple of forks. Add in cooked okra and hot, cooked rice. Serve with hot crusty french bread or cheddar biscuits.

Chai Spiced Granola

If you love topping your favorite breakfast yogurt or cereal with large clusters of granola, than you’ll have to try this next recipe. It’s easy to make and will make your house smell heavenly.


3 cups rolled oats

1 1/2 cups almonds, rough chopped

1 cup unsweetened shredded coconut

3 Tablespoons flax & chia seed ( I use Raw Organics)

2 teaspoons chai spice (OR  1/2 tsp cardamom & 1 1/2 tsp pumpkin pie spice)

1/2 cup melted coconut oil

1/4 cup brown sugar (or 1/4 cup date paste)

1/2 cup maple syrup (slightly warmed, about 30 seconds in microwave)

1 egg white, lightly beaten

1 teaspoon vanilla extract

optional: dried fruit such as raisins, blueberries, or mangoes


Preheat oven to 300F. Line a baking sheet with parchment paper or a silicone mat and set aside.

In a large bowl combine oats, almonds, coconut, flax, and spices.

In a separate bowl whisk together oil, maple syrup, egg white, sugar, and vanilla.

Pour wet mixture over dry ingredients and stir until just moistened.

Spread mixture evenly over prepared pan. Use a spatula to pat down flat.

Bake 40-50 minutes until golden. Allow to cool completely and then break into clusters.

Optional: gently stir in dried fruit of your choice.

Store in airtight container.


3 Bean Chili & Cornbread Waffles

This is a savory, hearty dish that will warm you up on a cold rainy day.

This can also be made vegan friendly

Prep Time: 10 minutes

Cook Time: 20 minutes

Total: 30 minutes

Chili Ingredients

1 onion, chopped

1 green bell pepper, chopped

1 Tablespoon Vegetable Oil

4 Tablespoons minced garlic

15 oz can kidney beans, drained and rinsed

15 oz can black beans, drained and rinsed

15 oz can pinto beans, drained and rinsed

15 oz can Rotel (or 1 15 oz can diced tomatoes & 4 oz can green chilis)

6 oz tomato paste

2 cups vegetable broth

1 Cup Salsa

2 Tablespoons chili powder

1 teaspoon cumin

1 teaspoon paprika

1 teaspoon oregano

1 teaspoon fajita seasoning

Chili Directions

Sautee onion and bell pepper in oil on medium heat about 6-8 minutes. Add minced garlic and sautee for 30 seconds more.

Transfer veggies to stock pot. Add broth, beans, rotel with juice, tomato paste, salsa, and seasonings. Bring to a light boil. Cover and reduce heat to low. Simmer on low for about 10 minutes.

While Chili is simmering, let’s mix up the waffle batter

Waffle Ingredients

2 Cups Whole Milk

1 teaspoon Vinegar

1 1/2 Cups Corn Meal

1 Cup All Purpose Flour

1 Tablespoon Baking Powder

1/2 teaspoon Salt

2 Tablespoons Sugar

1/4 Cup Vegetable Oil

Waffle Directions

Pre-heat waffle iron

Measure milk and add vinegar, set aside.

In a large mixing bowl, add cornmeal, flour, baking powder, salt, sugar and mix until blended. Make a well in the center of the dry ingredients.

Add milk and oil into the well. Mix batter until smooth.

Using a 3/4 measuring cup, pour batter onto center of waffle iron

and cook according to directions. (I cooked mine about 6 min each)

Serve waffles topped with chili and your favorite toppings

such as shredded cheese, sour cream, or green onions.





Autumn Squash Soup

‚ÄúHer pleasure in the walk must arise from the exercise and the day, from the view of the last smiles of the year upon the tawny leaves and withered hedges, and from repeating to herself some few of the thousand poetical descriptions extant of autumn–that season of peculiar and inexhaustible influence on the mind of taste and tenderness–that season which has drawn from every poet worthy of being read some attempt at description, or some lines of feeling.‚ÄĚ
-Jane Austen, Persuasion

Prep time:  10 mins

Cook time:  1 hour and 30 minutes

Serves: 4-6
  • 1 butternut squash, divided 2 cups
  • 2 Tablespoons of olive oil
  • 1 onion, chopped
  • 2 Cups pumpkin puree
  • 2 Cups¬†chicken broth (or vegetable stock)
  • 1¬†Cup apple cider
  • 2 teaspoons of garlic salt
  • 1¬†teaspoon of pepper
  • 1 teaspoon of¬†sage
  • 1/2 teaspoon cinnamon
  • 1 teaspoon curry
  • 2 teaspoons liquid smoke
  • 2 teaspoons Worcestershire
  • 1¬†Cup heavy cream

Optional Toppings: roasted pepitas, onion straws, smoked cheddar cheese


Preheat Oven 450

Roast Squash (30 minutes baking, 30 minutes cooling)

  • Cut the butternut squash in half. Remove the seeds and pulp. Spray with Olive Oil or Drizzle Olive Oil on the squash.
  • Line a flat baking pan with aluminum foil and lay squash face down on the pan
  • Bake in the oven for about 30-45 minutes until squash is tender with fork
  • Remove from oven and allow to cool for about 30 minutes
  • Peel skin from squash
  • Add squash to food processor and pulse until it becomes smooth. Set aside butternut squash puree

On the stove top (5 minutes prep, 15 minutes cook time)

  • ¬†Heat a couple of Tablespoons of olive oil in the pan and added chopped onion. Sautee onion¬†for about 5 minutes until soft.
  • Add sauteed onion to food processor and pulse until smooth.
  • In soup pot, add 2 cups butternut¬†squash puree, onion puree, 2 cups pumpkin puree, ¬†broth, apple cider, and seasonings
  • ¬†Bring to a low boil on medium heat. Cover and reduce heat to low. Simmer for 10 minutes
  • ¬†Stir in¬†¬†heavy cream¬†and remove from heat
  • Add your selected toppings and enjoy!

Tip: When I have a little extra time on my hands, I’ll go ahead and roast the squash a day or 2 ahead. And then keep the puree refrigerated until I am ready to make the soup. Once the squash is ready, this is an easy 15-20 min dinner to make during the work week.