Grandma Newman's Waffles

Just in case I ever get another waffle iron

3 eggs, separated
1 1/2 C milk
1/2 C vegetable oil
1 3/4 C flour
4 t baking powder
1/2 t salt

whip egg whites
mix together all other ingredients (maybe mix dry ingredients together first)
fold in egg whites

Blueberry-Raspberry Muffins

From the One Bite Won't Kill You cookbook by Ann Hodgman

*Make half of the recipe for a dozen muffins. They are large and hardy so it will be plenty, even if you are giving them away.

2 C flour
2 t baking powder
1 t baking soda
1 t salt
4 large eggs
1 16 oz container sour cream
1 1/4 (that's 10 T) sticks unsalted butter
2 C light brown sugar packed
2 C rolled oats
1 C fresh or frozen (don't thaw) blueberries
1 C fresh or frozen (don't thaw) raspberries
sugar for topping if you are weird

Preheat oven to 375 degrees
Line 2 12 muffin tins with liners
melt butter and brown sugar, stirring to dissolve, let cool slightly
combine flour, soda, powder, and salt in a bowl
beat eggs and sour cream
beat brown sugar mixture in with egg mixture
stir in oats
fold in flour mixture
gently fold in berries

fill muffin cups 2/3 full with batter
drop generous pinch of sugar on top of each muffin
bake for 25-28 minutes until the edges are medium brown and tops are firm
cool for 5 minutes in pans then finish cooling on racks

Gingersnaps

from the I Don't Cook Cookbook

*this makes a large batch which is a pain if using a stand mixer but they are very yummy

1 1/2 C butter softened
2 C sugar
2 eggs
1/2 C molasses
2 t cinnamon
1 t ginger
1 t allspice
4 C flour
1 t baking soda
2 t baking powder
1 t salt
sugar for rolling but not really necessary

mixing order:

flour, baking soda, powder, and salt separately

cream butter and sugar
add eggs, molasses, and spices
add flour mixture slowly

roll into balls
roll in sugar if desired
bake at 350 for 10 - 12 minutes

Corn Salad

From  the I Don't Cook Cookbook

2 C fresh or frozen (cooked) or canned corn
3/4 C chopped tomatoes
1/2 C chopped green pepper
1/2 C chopped celery
1/4 C chopped scallions
1/4 C dressing (ranch is best)
chopped bacon if desired

Cilantro, Chicken, and Black Bean Salad

from the I Don't Cook Cookbook

1 can black beans, rinsed and drained
1 can corn, drained
1 red pepper, cut in thin strips or chopped or whatever
1/2 cup chopped scallions
1/4 C sliced black olives
1 1/2 C cooked chicken
4 C torn lettuce

1/3 C olive oil
2 T lime juice
2 T chopped cilantro
1 1/2 t sugar
1 clove garlic minced
1/2 t chili powder
1/4 t pepper

combine all salad ingredients but lettuce
combine all dressing ingredients
mix dressing into salad
serve salad on lettuce

Christy's Ridiculously Easy Veggie Soup

For a large pot:

2 cans diced tomatoes
2 cans black beans
1 turkey kielbasa, sliced
4 heaping cups frozen mixed veggies
4 heaping cups frozen chopped kale, spinach, or combo
generous amount of Italian seasoning
4 cups V-8 juice
4 cups veggie or chicken broth
cauliflower
zucchini

bring above to a boil, turn down and simmer, covered, for about 30 minutes

add 1 small head cauliflower, chopped

simmer 10 minutes or until cauliflower is done (cooked but not mushy)
take off of heat
add about 3 cups shredded raw zucchini

Marinades

From the free measuring cup that came with a bottle of Lea & Perrins Worcestershire sauce

Tangy Beef Marinade:

1/4 C olive oil
1/4 C red wine vinegar
1/2 C Lea & Perrins Worcestershire Sauce
fresh ground pepper

Chicken Marinade:

1/3 C olive oil
1/3 C lemon juice
1/3 C Lea & Perrins Worcestershire Sauce
1/2 t ground ginger

Vinaigrette Dressing

1/6 C Lea & Perrins Worcestershire Sauce
1/6 C vinegar
2/3 C olive oil
1 t dijon mustard
salt & pepper