Waffle Day Menu

Waffle Day Menu

waffles and toppings

fruit: melon, bananas, blueberries, raspberries

hard boiled eggs

fried chicken

orange juice

chocolate milk

Toppings:

butter

syrup

strawberries

whipped cream

nutella

peanut butter

chocolate chips

sprinkles

Elderberry Syrup Immune Booster

4 cups water

2 cups fresh or frozen elderberries (2/3 cup dried)

2 T. grated fresh ginger (or ground to taste)

2 cinnamon sticks (or ground to taste)

1/2 t. whole cloves

2 cups raw honey

Mix water, berries, and spices into a crockpot. Cook on high/simmer for 3-4 hours. Stir and mash the berries a couple times while cooking. Allow to cool. Pour into glass bowl through fine strainer or cheesecloth. Discard the elderberries. Add honey and mix well. Store in mason jar in the fridge for up to 2 weeks*. 

Notes:

Take 1 teaspoon daily for immune boosting. Take every hour if you feel like you are getting sick.

Can cook on the stove top, if desired. My family doesn't like the smell so I cook it in the crockpot in the garage. 

I get my raw, local honey from the farmer's market. Don't give honey to babies under 1 year.

*If storing longer or canning, add 4 T. lemon juice. Can process in water bath for 10 minutes to make shelf stable.

Baked Potato Bar

Baking potatoes (1 per person). Baked at 350-400 for 1 - 2 hours.

Topping Ideas:
cheese, shredded
cheese, nacho
chili
butter 
bacon bits
chives
jalapeños
sour cream
broccoli
crispy onions 

any leftover meat (pork, ham, steak, chicken)

Italian Grinder Sandwiches (TT Grinders)

Hard rolls of your choice or 1 large loaf crusty Italian bread

Sliced cheeses of your choice: provolone, cheddar, pepper jack, Colby jack

Deli meats of your choice: ham, turkey, salami, pepperoni, prosciutto

tomato, sliced

dill pickles, sliced

For topping:

3-4 cups iceberg lettuce, shredded

For dressing:

1/2 cup mayo

1/2 T. red wine vinegar

1/2 t. salt

1 t. oregano

1 t. Italian dressing

1/2 t. red pepper flakes

1 t. garlic paste (or minced garlic)

1/3 cup grated parmesan cheese

1/3 cup chopped pepperoncini peppers

Mix dressing ingredients together. In a large bowl, toss dressing with shredded iceberg lettuce. Set aside. Don't mix too far ahead or it will get soggy.

Slice the rolls or bread through the middle. Layer the deli meats and cheese slices on the bread. Toast for 8-10 minute in a 400 degree oven or toaster oven. Toast until cheese is bubbly and bread is toasted. Once toasted, add salad topping and any other toppings (tomato, pickles, additional parmesan cheese.) Smash two sides together and enjoy!

Easy Shrimp Tacos

2 pounds raw frozen shrimp

1 bag of slaw mix (or shredded cabbage)

8-12 corn tortillas

Marinade:

1/4 cup olive oil

1 T. lime juice

1/2 T. chili powder

1 t. paprika

1 t. kosher salt

1 t. onion powder

1 t. garlic powder

1 t. cumin

1/4 t. cayenne 

Cilantro Crema:

1 cup sour cream

1/2 cup cilantro leaves

2 t. lime juice

1/2 t. salt

Thaw and dry shrimp. Mix marinade and pour over shrimp. Refrigerate 15-20 minutes or longer. Mix all Crema ingredients in blender or food processor. Set aside. Heat skillet over medium heat. Cook shrimp for 5 minutes or until pink, flipping once. Add shrimp, slaw, and crema to the corn tortillas.

Korean Rice Bowls

2 lb. ground beef

6 cloves garlic, minced 

1/2 cup brown sugar

1/2 cup soy sauce

4 t. sesame oil

1/2 t. ground ginger

1/2 t. crushed red pepper

1/2 t. pepper

4 cups hot cooked rice

optional: sesame seeds or green onions for garnish

In larger skillet cook ground beef until no longer pink. Drain. Add garlic to meat. In a small bowl, whisk brown sugar, soy sauce, sesame oil, and spices. Pour over beef and let simmer for 5 minutes. Serve over hot rice. Garnish with sesame seeds or green onions, if desired.

Apple Crisp

10 cups sliced peeled apples

1/2 cup sugar

1 t. cinnamon

1 cup flour

1 cup brown sugar

1/2 cup quick cooking oats

1 t. baking powder

1/4 t. nutmeg

1 t. cinnamon

1/2 cup cold butter

vanilla ice cream, optional

Place apples in a large bowl and toss with 1/2 sugar and cinnamon. Put into greased 9x13 pan. Combine flour, brown sugar, oats, and spices. Cut in butter until you get coarse crumbs. Sprinkle over apples. Bake at 375 for 50 minutes or until apples are tender. Serve warm with ice cream.

From Taste of Home

Skillet Enchiladas

1 pound ground beef

1 onion, finely diced

1 t. salt

1/2 t. pepper

2 t. chili powder

1 t. garlic powder

1 t. onion powder

1 can black beans, drained and rinsed

1 can corn, drained

1 can red enchilada sauce, 19 oz.

5 corn tortillas, sliced into thin strips

2 cups cheese, cheddar

3 green onions, sliced (optional)

1/4 black olives, sliced (optional)

Garnish: sour cream, guacamole, chips

Brown ground beef with onion. Drain and return to skillet. Add seasonings, enchilada sauce, beans, and corn. Bring to a boil. Simmer 10 minutes. Stir in tortilla strips. Sprinkle cheese, green onions, and olives on top. Cover with lid and let simmer another 5 minutes until cheese is melted.

Notes: 

I doubled this recipe. 

Mild enchilada sauce might be too hot for some.

Adapted from here

Potato Pancakes

2 cups mashed potatoes

1 cup flour

1 onion, finely diced

1 egg

1/2 t. pepper

1/2 t. salt

oil

chive, optional

Mix potatoes, flour, onion, egg, pepper, and salt in a bowl until batter consistency. I had to add a little milk and the batter was still very thick. Heat oil in skillet over medium heat. Drop circles of batter into hot oil. Cook until golden brown on each side. Set on paper towel. Garnish with chives, if desired.

From All Recipes

Dill Veggie Dip

1 cup sour cream

1/2 cup mayo

1 T. chopped onion (I used dry)

2 t. dried parsley

1 t. dill weed

1 t. seasoned salt

Mix all ingredients well. Cover and refrigerate. Serve with fresh cut veggies.

From Taste of Home