••••EASY SEVEN-LAYER DIP IN A CUP🍅🥑🥗🌮🥙🧀🥘🥛!!••••

(Source:  google+ photos & girleats & gimmesomeoven.com)

••••EASY SEVEN-LAYER DIP IN A CUP!!

••••SO EASY AND QUICK ON THE GO!!

 

 

 

 

••••BLT WAFFLE SLIDERS🍅🧀🥗🥚🥓🍳🍔🍞🥛!!••••

(Source: tasteofhome.com & Stacy Joura, Stoneboro, Pennsylvania)

••••BLT WAFFLE SLIDERS!!! SOO AMAZING!!

 

TOTAL TIME: Prep/Total Time: 30 min.

MAKES:12 servings

Ingredients

• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 3 teaspoons baking powder
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 large eggs, separated
• 1 cup 2% milk
• 3 tablespoons butter, melted
• 1/2 cup shredded cheddar cheese
• 6 tablespoons mayonnaise
• 12 Jones Dairy Farm Dry-Aged Bacon strips, cooked and drained
• 2 small tomatoes, sliced
• 6 lettuce leaves
• Salt and pepper to taste

 

Directions

1. Preheat waffle maker. Whisk together first five ingredients. In another bowl, whisk egg yolks, milk and butter. Stir into dry ingredients just until moistened. Stir in cheese.
2. In a separate bowl, beat egg whites until stiff but not dry. Fold into batter. Drop 1 heaping tablespoon of batter in the center of each waffle iron quadrant; bake according to manufacturer’s directions until golden brown, about 5 minutes. Cool on wire rack. Repeat with remaining batter.
3. Spread mayonnaise evenly over half of the waffle pieces; top with bacon, tomatoes, lettuce, seasonings and remaining waffle pieces to make sliders. Serve immediately. Yield: 12 servings.  

For regular-size Cornmeal Waffle Sandwiches: 
Prepare batter as instructed. Bake 3 waffles according to manufacturer’s directions until golden brown. Cut waffles into fourths. Spread mayonnaise on six; top with bacon, tomatoes, seasonings and remaining waffle pieces to make sandwiches. Serve immediately.

Originally published as Cornmeal Waffle Sandwiches in Quick Cooking July/August 2000, p12

Nutritional Facts

1 slider: 224 calories, 14g fat (5g saturated fat), 54mg cholesterol, 574mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein. 

 

••••EAT YOUR WATER💧🍊🍉🥒🍍🍓🥝🍅🥕!!••••

(Source:  google+ photos & clipart photos)

••••EAT YOUR 💦 WATER!!

 

  

 

••••FROZEN GRAPE TIP ENCORE🍇🍷🥂🍹!!••••

(Source:  google+ photos & dearjulius.com & Wednesday PINCH IN Spokesman Review)

••••FROZEN GRAPE TIP ENCORE🍇🍷!!

 

••SERVE WINE 🍷 AND PUNCH TOO!!

••AS FROZEN GRAPES AS ICE CUBES!!

 

••WASH AND RINCE A BUNCH OF GRAPES

••AND STICK THEM IN THE FREEZER.

 

••THEY MAKE A TASTY SNACK ALL ALONE,

••BUT WILL KEEP A GLASS OF WINE 🍷 

••CHILLED WHILE NOT WATERING IT DOWN

••••TRAVEL TIPS🚙🚕🚗🛳⛵️🚊🏖⛰🎡🎢!!••••

(Source:  google+ photos & One Moms World)

••••TRAVEL TIPS🚗✈️🛳!!

••••HAVE A  SAFE HOLIDAY WEEKEND!!

 

  

 

 

••••OVEN-FRIED CHICKEN DRUMSTICKS🐔🍗🐓🍚🍮!!••••

(Source:  tasteofhome.com & photos also & Kim Wallace, Dennison, Ohio)

••••OVEN-FRIED CHICKEN DRUMSTICKS!!

••••LOVE THOSE CHICKEN LEGS!!

 

TOTAL TIME: Prep: 20 min. + marinating Bake: 40 min.

MAKES:4 servings

Ingredients

• 1 cup fat-free plain Greek yogurt
• 1 tablespoon Dijon mustard
• 2 garlic cloves, minced
• 8 chicken drumsticks (4 ounces each), skin removed
• 1/2 cup whole wheat flour
• 1-1/2 teaspoons paprika
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon pepper
• Olive oil-flavored cooking spray

 

Directions

1. In a large resealable plastic bag, combine yogurt, mustard and garlic. Add chicken; seal bag and turn to coat. Refrigerate 8 hours or overnight.
2. Preheat oven to 425°. In another plastic bag, mix flour, paprika, baking powder, salt and pepper. Remove chicken from marinade and add, one piece at a time, to flour mixture; close bag and shake to coat. Place on a wire rack over a baking sheet; spritz with cooking spray. Bake 40-45 minutes or until a thermometer reads 180°. Yield: 4 servings. 

Originally published as Oven-Fried Chicken Drumsticks in Taste of Home June/July 2013

 

Nutritional Facts

2 chicken drumsticks: 227 calories, 7g fat (1g saturated fat), 81mg cholesterol, 498mg sodium, 9g carbohydrate (2g sugars, 1g fiber), 31g protein.  Diabetic Exchanges: 4 lean meat, 1/2 starch.

••••CRAWFISH, TOMATO AND AVOCADO SALSA🍅🥑🦀🥗🦐💃🌿!!••••

(Source: eatwell101.com & photos also)

••••CRAWFISH,  TOMATO  AND AVOCADO 

••••SALSA!!

 

Preparation time: 15 min
Cooking time: none

Ingredients list for the crawfish, tomato and avocado salsa

Serves 2

• 2 bunches of cherry tomatoes
• 1 ripe avocado
• 1/3 pound (150g) of cooked and peeled crawfish (shrimps are fine if you don’t have crawfish at hand)
• 1/2 small red onion, finely diced
• 1 small bunch of basil for garnish
• Freshly squeezed lime juice
• 3 tablespoons olive oil
• Chili sauce
• 5 spices powder
• Coarse salt
 

Directions

1. Wash the cherry tomatoes and cut in halves or quarters, depending on their size.
2. Halve avocado and remove the pit. Score the avocado halves using a knife, cutting lines in both directions to make a grid. Be careful not to cut through the skin. Collect the flesh with a large spoon. You can also get the same results quicker and easier with an avocado slicer.
3. Chop the red onion.
4. Wash, drain and chop the basil leaves.
5. Divide all the ingredients and crawfish into individual serving bowls. Drizzle with lime juice and olive oil.
6. Add the chili sauce and toss together. Sprinkle with coarse salt and 5 spices powder.