••••CHURRO WAFFLES🍶🍚🍛🏜🎉!!••••

(Source: chicachocolatina.blogspot.com)

••••CHURRO WAFFLES!!

••••I LOVE WAFFLES!!

••••A TASTE OF MEXICO!!

                                                        

                                                                        Ingredients

 

1 teaspoon salt                                                                                                                                 

4 teaspoons baking powder
2 tablespoons white sugar 
2 eggs                                                                    
2 cups of all purpose flour
1 1/2 cups  warm milk                                 

1/3 cup butter, melted                                                

1 teaspoon vanilla extract

3 shakes of cinnamon 

For the churro topping-
1 cup of white sugar
1/4 cup to 1/2 cup of cinnamon (depending upon how much you love cinnamon!)
1/2 cup of melted butter

                                                               Directions                             

1. In a large bowl, mix together flour, salt, baking powder and sugar; set aside.  Also at this time you can combine your churro topping and set it aside. Preheat waffle iron

      2. In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture;  Next fold in three shakes of cinnamon beat until blended

       3. At this time you can also melt your 1/2 cup of butter used to pour over waffles. Next generously spray your waffle iron with no stick cooking spray. Than ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully cooked immediately pour melted butter on each side of the waffle and than dip each buttered side into your cinnamon/sugar churro mixture. 

4. Devour immediately!...... I mean serve immediately, Enjoy!

••••BREAKFAST TOAST IDEAS🍞🧀!!••••

(Source: Google+ & photos also)

••••BREAKFAST TOAST IDEAS!!

••••AVOCADO TIP🍌🍎!!••••

(Source: Google+ photos & veganism)

••••AVOCADO TIP!!

••••TATOR TOT BREAKFAST PIZZA🧀🍳🍕!!••••

(Source: thegunnysack.com & photos also)

••••TATOR TOT BREAKFAST 

••••PIZZA!!

Tater Tot Breakfast Pizza

 

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

 

Author: The Gunny Sack

Recipe type: Breakfast

Serves: 8 slices

Ingredients

• 30 oz bag tater tot crowns
• ½ tbsp vegetable oil
• 6 eggs
• Salt
• Pepper
• 2 cups shredded cheddar cheese
• ¾ cup cooked, crumbled bacon
• ¾ cup cooked, crumbled sausage
  

Instructions

1. Preheat oven to 425 degrees.
2. Line the bottom of a greased cast iron skillet with tater tot crowns and then line the sides of the pan.
3. Bake for 15 minutes.
4. While baking, heat the oil in a pan over medium heat. Whisk together the eggs and a sprinkle of salt and pepper. Cook the eggs until just set (they will cook more in the oven).
5. Remove the tater tots from the oven and top with one cup of shredded cheddar cheese.
6. Add the scrambled eggs, sausage crumbles and another cup of shredded cheese, making sure the cheese reaches the tater tots on the sides of the pans.
7. Use a spatula to press down on top and sides of the pizza to smash the tater tots a bit.
8. Sprinkle with the crumbled bacon and bake for an additional 10 minutes.
   

••••BREAKFAST TOAST IDEAS🧀🍇🍓🍳🍞!!••••

(Source: Google+ & photos also)

••••BREAKFAST TOAST IDEAS!!

••••HAPPY OCTOBER🍂🍁!!••••

(Source: Lesley Pulling, Google+)

••••HAPPY OCTOBER!!

••••LENTIL AND BEET SOUP🍛🍵!!••••

(Source: rachaelrayshow.con & photos also)

••••LENTIL AND BEET SOUP!!

Ingredients

1 cup du Puy (French) green lentils (I use Bob’s Heritage French Green Lentils, which are available at Whole Foods)
2 teaspoons (2/3 palmful) cumin seeds
2 teaspoons (2/3 palmful) caraway seeds
About 3 tablespoons olive oil
2 ribs celery with leafy tops, chopped
2 medium leeks, whites and light greens, cleaned and chopped 
1 bunch flat-leaf parsley, stems and leaves separated and finely chopped 
3 large cloves garlic, chopped 
2 fresh bay leaves
Salt and pepper 
1 quart vegetable stock
3 to 4 medium red beets (with leafy tops, if possible), scrubbed, greens stemmed and thinly sliced 
1/2 pound (a small bunch) Tuscan/Lacinato kale, stemmed and thinly shredded 
A handful fresh dill, chopped
Radishes, cut into matchsticks or thinly sliced, to serve

Preparation

Soak the lentils for a minimum of 1 hour or up to overnight.

In a small skillet, toast the cumin and caraway seeds over medium heat until fragrant; grind together in a spice mill.

Heat Dutch oven or soup pot over medium to medium-high heat with the olive oil, 3 turns of the pot. Add celery, leeks, parsley stems, garlic and bay leaves, and season with salt, pepper and ground spices. Stir to combine then let the vegetables sweat 3-5 minutes.

Rinse and drain the lentils, and add them to the pot along with the stock plus about 2 cups of water. Bring the soup to a boil then reduce heat and keep soup at a low, rolling boil for 20 minutes.

Meanwhile, shred the beets into matchsticks or grate them on a box grater or mandolin.

Add beets to soup along with the beet greens and kale, simmer 15-20 minutes longer. Stir in dill and parsley then adjust salt and pepper to taste.

Serve this thick, rich soup in shallow bowls topped with radishes.