xiaoxl/recipe_data huggingface dataset:
Diablo Shrimp & Bacon Wrap


Ingredients:
shrimp, bacon, cream cheese

Directions:
1. Marinate shrimp in spices of your choice. Recommended is Tony Chacere's, italian dressing, salt, pepper, & garlic.
2. Wrap shrimp in half slice of bacon with cream cheese (amount unspecified] & a jalepeno or sliver of bell pepper.
3. Cook over the grill on a kabob skewer until cooked through (we like the bacon to be crispy].
4. ENJOY!
Saffron Rice


Ingredients:
butter, onion, water, fresh ground black pepper, saffron threads, short-grain rice, green beans

Directions:
Preheat oven to 375°F.
Melt butter in a saucepan.
Add onion and cook until softened.
Add water and chicken base (4 cups chicken stock may be substituted].
Add pepper or saffron.
Stir.
Bring to a boil.
Add Rice. Stir.
Add beans and peas.
Stir.
Cover.
Bake for 20 minutes.
Japanese Yuzu and Ginger Cocktail


Ingredients:
vodka, honey, water, mint leaf, ginger

Directions:
Combine gin, yuzu juice and simple syrup in a cocktail shaker. Shake shake shake…shake shake shake…shake (Pour into a glass filled with ice, garnish with thinly sliced ginger root and mint leaves.
Combine all ingredients in a small, heavy saucepan over medium heat. Stir constantly for 3 minutes to dissolve honey in the water. Continue cooking over medium heat for another 5 minutes or until a syrup-like texture is achieved. Pour the syrup into a small glass bowl and allow to cool slightly before use.
when using a cocktail shaker it is helpful to use the syrup while it is still slightly warm, stirring it with the cocktail ingredients to ensure it is well combined before adding ice.].
Crustless Pumpkin Cheesecake Pie With Greek Yogurt (Light, Lowfa


Ingredients:
canned pumpkin, milk, reduced-fat cream cheese, sugar, pumpkin pie spice, eggs

Directions:
Preheat oven to 325°F.
Have all ingredients at room temperature, but if your cream cheese or neufchatel cheese is still cold, microwave it for 15-20 seconds to soften it.
Check your canned pumpkin:  If it is very dense and stiff, scrape it into a small bowl and mash it well; then gradually add almond milk (or milk] and mix until the pumpkin is the consistency of fluffy mashed potatoes; set aside.  (Even if your pumpkin is soft and fluffy to start with, it would probably help to use at least a little almond milk to impart a little creamier texture.].
Beat the softened cream cheese with an electric mixer on medium speed until blended and smooth.
Add Greek yogurt and mix to incorporate.
Add sugar and spice; beat until incorporated.
Lightly beat one egg, add to batter and beat briefly just to combine. Repeat with remaining egg.
Add pumpkin; beat just until incorporated and smooth.
Spray a round 9-inch pie pan with cooking spray.  Pour batter into pan.
Bake in middle of oven at 325 degrees for about 30-35 minutes, until center is almost set (the center should jiggle slightly when pan is gently shaken].
Remove from oven and cool on a rack.  When completely cool, chill for at least a few hours (or place in freezer for about 30-40 minutes].
NOTE:  You could probably substitute 7/8 cup cooked pureed pumpkin or other winter squash for the canned pumpkin.
Easy Vegetarian Spinach Lasagna
Category: world-cuisine
By MOTTSBELA

It's easy, it's cheesy, and it's vegetarian!

Ingredients:
cooking spray
9  lasagna noodles
1 bunch fresh spinach
1 (8 ounce) container ricotta cheese
½ cup shredded mozzarella cheese
1  egg, lightly beaten
1 pinch ground nutmeg
1 pinch dried basil
salt and ground black pepper to taste
1 cup pasta sauce
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese

Directions:
Preheat oven to 400 degrees F (200 degrees C). Spray a 1 1/2-quart casserole dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Drain. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add spinach, cover, and steam until tender, 2 to 6 minutes. Drain spinach. Mix spinach, ricotta cheese, 1/2 cup mozzarella cheese, egg, nutmeg, basil, salt, and black pepper in a bowl until thoroughly combined. Spread 1/4 cup pasta sauce on the bottom of the prepared casserole dish; top with 3 lasagna noodles, 1/2 of the ricotta mixture, and 1/4 cup pasta sauce. Repeat layers of 3 more noodles, 1/2 cup ricotta mixture, and 1/4 cup pasta sauce. End with remaining 3 lasagna noodles and 1/4 cup pasta sauce. Sprinkle 1/2 cup mozzarella cheese and Parmesan cheese on top. Cover casserole with aluminum foil. Bake in the preheated oven for 25 minutes. Uncover casserole and continue baking until lasagna is bubbling and lightly browned, about 25 more minutes. Let lasagna stand 5 minutes before serving.

Prep time: 20 mins
Cook time: 1 hr 5 mins
Total time: 1 hr 30 mins
Yields: 6 servings

Calories: 305
Fat: 10 g
Saturated fat: 5.1 g
Carbohydrates: 36.8 g
Sugars: 5.6 g
Dietary fiber: 3.6 g
Protein: 18.3 g
Cholesterol: 54.8 mg
Sodium: 442.7 mg
Irish Egg in a Cup for one


Ingredients:
egg, butter

Directions:
Bring a small saucepan of water to a boil and slip in the egg gently (prick the fat end if you have an egg pricker].
Boil for 4 minutes (sea level, 5 minutes a little higher altitude].
Warm a teacup.
Remove top of shell& pop the egg into the warm dry cup.
Chop with a teaspoon, add crumbs and butter.
Salt& butter to taste, eat with a teaspoon from the cup.
Jambalaya


Ingredients:
boneless skinless chicken breast, hot Italian sausage, red bell pepper, green bell pepper, sweet onions, chicken broth, stewed tomatoes, canned tomatoes, Tabasco sauce, salt, frozen corn, Worcestershire sauce, zatarain's jambalaya mix, water, tomato sauce

Directions:
Fry the cut-up chicken and the Italian sausage, in a large frying pan, fry well.
Take the meat out of this pan and fry the pepper and the sweet onion until crisp-tender.
Add the chicken broth and the chicken bouillon.
Add the 3 cans of tomatoes, tomato sauce, and 1/2 cup water, also the salt and Tabasco to taste.
Simmer 3 hours (crockpot works good for this].
After simmering, add the corn, beans, and the Worcestershire sauce.
Last add the package rice mix with 1/2 of the seasoning packet--or if you like it really hot, put the whole seasoning packet, but I do not like it that hot.
Cook until the rice is tender.  Mm mm good.
Key Wat (Spicy Ethiopian Stewed Beef)


Ingredients:
berbere, berbere, stewing beef, canola oil, onions, garlic cloves, berbere, canned tomatoes, sugar

Directions:
Heat 1 tbsp canola oil in a large dutch oven over medium-high heat. Pat beef dry and season with salt and pepper. Brown beef in batches in the dutch oven, about 3 minutes per side. Removing browned beef to a plate to catch its juices.
Without cleaning the dutch oven, add remaining tbsp of canola oil. Reduce heat to medium-low. Add onions and cook until golden brown, about 10-15 minutes. Add garlic and cook for 2 minutes, until fragrant.
Add RawSpiceBar's Berbere & Mitmita spices and sugar to onions and garlic, cook for 1-2 minutes, until fragrant.
Add chopped tomatoes to mixture, combine until tomatoes brown, about 3-5 minutes. Add beef stock and beef and bring it to a boil. Reduce heat to medium-low to simmer.
Simmer the beef for at least an hour, up to two. Remove beef from the cooking liquid and shred it by pulling the chunks apart with two forks. Add beef back to the stock mixture and simmer for another 15 minutes.
Serve with injera, couscous or butternut squash mash (see RawSpiceBar's monthly blog for recipes].
Romesco Sauce
Category: side-dish
By AngieItaliano

A wonderful versatile Latin sauce originating in Spain with amazing flavors. It can be served with grilled chicken, fish and seafood, as a sauce for pasta, or alone as a dip. Once you try this, you will be hooked! Try using hazelnuts instead of the almonds. Can be stored in the refrigerator for 1 week. Tastes are enhanced if allowed to sit for a few hours.

Ingredients:
6  roma (plum) tomatoes, halved
1 large red bell pepper, quartered
12 cloves garlic
⅔ cup olive oil
kosher salt to taste
1 slice bread
½ cup toasted whole almonds
½ cup red wine vinegar
½ teaspoon Spanish paprika
1 pinch crushed red pepper flakes, or to taste

Directions:
Preheat an oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Place the tomatoes, bell pepper, and garlic cloves onto the prepared baking sheet. Brush the vegetables with some of the olive oil, then sprinkle with kosher salt. Bake in the preheated oven until the garlic has turned golden brown, 15 to 20 minutes. Remove from the oven, and allow to cool for 10 minutes. While the vegetables are cooling, bake the bread slice on one of the oven racks until golden brown. Remove and allow to cool. Scrape the vegetables and any juices from the pan into a food processor or blender. Break the bread into pieces, and add to the food processor along with the toasted almonds, vinegar, paprika, and red pepper flakes. Puree until finely ground, then drizzle in the remaining olive oil with the machine running. Season to taste with additional salt if necessary.

Prep time: 10 mins
Cook time: 25 mins
Total time: 45 mins
Yields: 2 1/2 cups

Calories: 196.2
Fat: 18.3 g
Saturated fat: 2.3 g
Carbohydrates: 7.3 g
Sugars: 2.1 g
Dietary fiber: 1.8 g
Protein: 2.4 g
Sodium: 60.6 mg
Cranberry Nut Quick Bread
Category: bread
By LOUGRAY

This is a wonderful treat during the holidays!  It just tastes 'Christmasy' and is a must with a cup of coffee or hot tea!  I received it from a friend from the Northeast.

Ingredients:
2 cups sifted all-purpose flour
½ teaspoon salt
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 cup white sugar
1  orange, juiced and zested
2 tablespoons butter, melted
1  egg, beaten
1 cup chopped walnuts
1 cup cranberries, quartered
1 ½ cups confectioners' sugar
3 tablespoons butter, softened
1 tablespoon orange juice
1 tablespoon milk

Directions:
Preheat oven to 350 degrees F (175 degrees C).  Grease and flour a loaf pan. In a large bowl, combine flour, salt, baking powder, baking soda, and sugar. In a 1-cup (or larger) measuring cup combine juice and zest of the orange, butter and enough boiling water to reach 3/4 cup.  Stir into flour mixture.  Fold in egg, walnuts and cranberries.  Pour batter into prepared pan. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 5 minutes before removing to a wire rack to cool completely. To make the icing combine confectioners' sugar, butter, orange juice and milk; add more milk if necessary so that the icing is thin and slightly runny.  Drizzle over bread; allow icing to set before slicing.

Prep time: 20 mins
Cook time: 1 hr
Total time: 1 hr 20 mins
Yields: 1 loaf

Calories: 325.1
Fat: 11.8 g
Saturated fat: 3.8 g
Carbohydrates: 52.5 g
Sugars: 34.1 g
Dietary fiber: 1.9 g
Protein: 4.4 g
Cholesterol: 28.3 mg
Sodium: 235.7 mg
Banana Plum Bread
Category: bread
By Dale

Plums add just the right sweetener to a classic banana bread.

Ingredients:
½ cup white sugar
½ cup margarine, softened
2  eggs
2 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
1 ½ cups mashed ripe bananas
1 cup plums, pitted and chopped

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. In a large bowl, mash the sugar and margarine together until creamy, and beat in the eggs. In a separate bowl, sift the flour with baking powder and baking soda. Stir the flour mixture into the egg mixture in thirds, alternating with the mashed bananas until the batter is smooth and well combined. Gently fold in the plums, and place the batter into the prepared baking dish. Bake in the preheated oven until golden brown, about 1 hour.

Prep time: 25 mins
Cook time: 1 hr
Total time: 1 hr 25 mins
Yields: 1 9x13-inch cake

Calories: 246.9
Fat: 8.7 g
Saturated fat: 1.6 g
Carbohydrates: 38.5 g
Sugars: 13.4 g
Dietary fiber: 1.7 g
Protein: 4.5 g
Cholesterol: 31 mg
Sodium: 213.5 mg
Glazed Turkey Meatballs


Ingredients:
ground turkey, tart apple, salt, garlic powder, spicy brown mustard

Directions:
Combine turkey, apple, salt and garlic powder in a medium bowl.
Shape into 16 meatballs, about 1 1/2 inches in diameter.
Heat oil in a large skillet over medium heat.
Add meatballs; cook and turn until browned, about 8 minutes.
Stir together jelly and mustard in a small bowl; spoon over meatballs.
Simmer an additional 8-10 minutes or until glazed, turning meatballs several times.
Sauce will thicken as it cooks.
Breakfast Wraps


Ingredients:
eggs, milk, pepper, cheddar cheese, cooked ham, flour tortillas

Directions:
In a small bowl, whisk the eggs, milk and pepper.
In a large skillet, heat oil.
Add the egg mixture.
Cook and stir over medium heat until the eggs are completely set.
Stir in the cheese and ham.
Spoon egg mixture down the center of each tortilla; roll up.
Serve immediately or wrap in plastic wrap and freeze in a resealable plastic bag.
Just Like Mom's Meatloaf


Ingredients:
lean ground beef, milk, salt, dry mustard, pepper, quick-cooking oatmeal, egg, garlic powder, onion powder, Worcestershire sauce, barbecue sauce

Directions:
Mix everything together except barbecue sauce., Put into a loaf pan, spread barbecue sauce evenly over the top., Bake at 350°F for one hour or until done.
Baked French Toast
Category: breakfast-and-brunch
By ANTLALA

I got this recipe from my sister in law. She and my brother had it at their gift opening after the wedding. I make it any time we have people staying with us, and it is always a hit. You may sprinkle the top with pecans if you wish.

Ingredients:
1 (1 pound) loaf French bread, cut diagonally in 1 inch slices
8  eggs
2 cups milk
1 ½ cups half-and-half cream
2 teaspoons vanilla extract
¼ teaspoon ground cinnamon
¾ cup butter
1 ⅓ cups brown sugar
3 tablespoons light corn syrup

Directions:
Butter a 9x13 inch baking dish. Arrange the slices of bread in the bottom. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon. Pour over bread slices, cover, and refrigerate overnight. The next morning, preheat oven to 350 degrees F (175 degrees C). In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture. Bake in preheated oven, uncovered, for 40 minutes.

Prep time: 15 mins
Cook time: 40 mins
Total time: 15 hrs
Yields: 12 servings

Calories: 394.9
Fat: 19.8 g
Saturated fat: 11.2 g
Carbohydrates: 44.4 g
Sugars: 20.3 g
Dietary fiber: 0.9 g
Protein: 11 g
Cholesterol: 168.9 mg
Sodium: 407.9 mg
Chicken Wraps With Nam Jihm Dressing


Ingredients:
chicken breast, fish sauce, coriander leaves, shallot, roasted peanuts, coconut, mint leaf, red chilies, gingerroot, garlic cloves, salt, limes, juice of, palm sugar, fish sauce, lettuce leaves

Directions:
Make the Nam Jihm dressing. Using a pestle and mortar, pound the chillies, ginger, coriander and garlic with the salt.
Add to this the limejuice, sugar and fish sauce. It should taste hot, sour and sweet.
For the wraps, mix the chicken together with the remaining wrap ingredients and stir in 2 tablespoons of the Nam Jihm dressing.
Spoon the mixture into the chosen leaves, sprinkle with the rice powder and serve immediately.
Cooks Notes:
Nam Jihm means chilli lime.
Pineapple-Shrimp Fried Rice
Category: main-dish
By Cool Runnings Foods

Jasmine rice is stir-fried with shrimp, ham, veggies, and pineapple for an easily thrown together, Asian-inspired meal.

Ingredients:
2 tablespoons coconut oil (such as British Class®)
1 medium onion, diced
1 small carrot, diced
2 cloves garlic, minced
½ cup uncooked medium shrimp, peeled and deveined
½ cup diced ham
4 cups cooked jasmine rice
1 tablespoon soy sauce (such as Chinatown)
salt and ground black pepper to taste
1 ½ cups diced pineapple
1 small tomato, diced
3  green onions, thinly sliced

Directions:
Melt coconut oil over medium-high heat in a large frying pan. Add onion, carrot, and garlic; stir-fry until tender, about 3 minutes. Add shrimp and ham; stir-fry until shrimp are almost cooked through, about 2 minutes. Add rice and soy sauce and continue to cook and stir for 1 minute. Season with salt and pepper and remove from heat. Stir pineapple, tomato, and green onions into fried rice mixture until thoroughly combined.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 6 servings

Calories: 569.4
Fat: 6.8 g
Saturated fat: 4.7 g
Carbohydrates: 112 g
Sugars: 5.9 g
Dietary fiber: 3 g
Protein: 13.3 g
Cholesterol: 22.2 mg
Sodium: 347.9 mg
Raspberry Hamantaschen


Ingredients:
sea salt, vanilla extract, water

Directions:
In a large bowl, combine almond flour and salt.
In  a smaller bowl, combine oil, agave, vanilla and water.
Mix wet ingredients into dry.
Chill dough in refrigerator 1 hour.
Roll out dough between 2 pieces of parchment paper ¼ - ½ inch thick.
Cut dough into circles (size of your choosing].
Make a light indentation with your forefinger in the center of each circle.
Drop ½ teaspoon of raspberry jam into the center of each circle.
Fold the dough in to create 3 sides; pinch each of the 3 corners to form a triangle shaped cookie.
Bake at 350° for 8 minutes until cookies are golden brown around the edges.
Serve.
Dan's Asian Rice


Ingredients:
olive oil, celery ribs, carrots, onions, fresh garlic, brown basmati rice, light soy sauce

Directions:
Cook rice or use left overs.  Set aside.
In a wok, over medium-high heat add olive oil.  Let the wok get hot, then add in the celery and carrots.  Cook for 2 minutes stirring.
Add onions.  Cook 2 minutes.
Add garlic and chili paste, and cook for 1 minute, stirring as you cook.
Turn heat down to medium, then add in the rice.  Mix rice in well with vegetables.
Add soy sauces, and mix well.   Let rice get nice and hot before serving.
Serve.
Chex® Muddy Buddies®
Category: trusted-brands-recipes-and-tips
By Chex

Another popular name for this favorite mix is puppy food. Chow down; it's doggone good!

Ingredients:
9 cups Rice Chex®, Corn Chex®, or Chocolate Chex® cereal (or combinbation)
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 teaspoon vanilla
1 ½ cups powdered sugar

Directions:
Into large bowl, measure cereal; set aside. In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Prep time: 15 mins
Total time: 15 mins
Yields: 10 cups

Calories: 205.8
Fat: 9 g
Saturated fat: 4 g
Carbohydrates: 30.7 g
Sugars: 17.5 g
Dietary fiber: 1 g
Protein: 3.2 g
Cholesterol: 6.8 mg
Sodium: 192.2 mg
Kiwi Sweet Potato Spinach Soup


Ingredients:
butter, onions, fresh spinach, water, vegetable bouillon cubes, sweet potatoes, nutmeg, coconut cream

Directions:
Melt butter in stockpot.
Add onions and cook till soft.
Add spinach and water & bullion.
Bring to a boil then add sweet potatoes.
Simmer 15 minutes or until potatoes are soft (time will depend on how small they are chopped].
Remove from heat and puree with immersion blender or in blender in small batches.
Season with nutmeg salt & pepper.
Ice Cream Cinnamon Raisin Bread


Ingredients:
vanilla ice cream, self-raising flour, vanilla extract, ground cinnamon, raisins

Directions:
Stir together all ingredients until flour is moistened.
Spoon the batter into a lightly greased and floured mini loaf pan.
Bake at 350 degrees for about 40 to 45 minutes, or until wooden pick inserted in center of bread comes out clean.
Remove from pan and cool on a wire rack for about 5 minutes before cutting.
Stuffed Portobello Mushroom Caps
Category: appetizers-and-snacks
By rocklighting

I couldn't find a mushroom recipe that I liked, so I started playing around with my own creation. You can make these with salad shrimp, crab, sausage - practically anything you think would be a good meat filling.

Ingredients:
1 ½ cups crabmeat
1 cup Italian-style bread crumbs
1 cup panko (Japanese bread crumbs)
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
1  egg, beaten
3 tablespoons milk
3 tablespoons butter, melted
12  portobello mushroom caps

Directions:
Preheat oven to 350 degrees F (175 degrees C). Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls. Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom. Bake in preheated oven until heated through and golden on top, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 12 stuffed mushrooms

Calories: 165.7
Fat: 6.3 g
Saturated fat: 3.3 g
Carbohydrates: 19 g
Sugars: 2.9 g
Dietary fiber: 2.1 g
Protein: 11.8 g
Cholesterol: 42.2 mg
Sodium: 288.3 mg
Lobster Tomato Sauce
Category: side-dish
By myjo

Another one of grandma Puglia's treasures! The lobster flavor from the shell infuses into a rich and delicious tomato sauce. You may remove the lobster meat and add to the sauce or serve separately. Serve over linguine.

Ingredients:
¼ cup olive oil
1  onion, chopped
1 small garlic clove, crushed
1 tablespoon chopped fresh parsley
6 (6 ounce) lobster tails, thawed
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can tomato sauce
3 tablespoons chopped fresh basil
salt and ground black pepper to taste

Directions:
Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, about 8 minutes. Stir parsley and lobster tails into onion and garlic; cook until shells turn bright red, 10 to 15 minutes. Stir crushed tomatoes, tomato sauce, basil, salt, and black pepper with lobster tails; simmer over low heat for 1 hour, stirring occasionally. Remove lobster tails from sauce and shake excess sauce off the shells. If desired, remove lobster meat from shells and stir into sauce or serve lobster pieces separately.

Prep time: 20 mins
Cook time: 1 hr 15 mins
Total time: 1 hr 35 mins
Yields: 6 servings

Calories: 295.3
Fat: 13.7 g
Saturated fat: 3.4 g
Carbohydrates: 15.1 g
Sugars: 2.3 g
Dietary fiber: 3.4 g
Protein: 29.3 g
Cholesterol: 101.4 mg
Sodium: 891.4 mg
Wild Rice Salad in Asian Vinaigrette


Ingredients:
wild rice, apples, arugula, rocket, cherry tomatoes, shallots, lime juice, maple syrup, soy sauce, cilantro, mint

Directions:
Cook rice according to package directions. Cool and fluff with a fork., Whisk the ingredients for the vinaigrette in a bowl., Toss all ingredients with the vinaigrette., Season with salt and pepper if needed.
Buttermilk Pecan Waffles


Ingredients:
flour, baking soda, baking powder, sugar, salt, eggs, buttermilk, butter, pecan pieces

Directions:
In a bowl, stir together the flour, baking soda, baking powder, sugar and salt, In another bowl, beat the egg whites until they hold soft peaks.
In a third bowl, beat the egg yolks with the buttermilk and butter.
Mix the dry ingredients into the egg yolk mixture just until smooth.
Fold in the beaten egg whites and pecans just until blended.
Heat your waffle iron and bake the waffles according to the manufacturer instructions, browning and crisping on both sides.
Healthy Chocolate Tiny Teddies


Ingredients:
honey, canola oil, vanilla extract, whole wheat flour, cocoa powder, baking powder

Directions:
Mix the honey, oil and vanilla together. Set aside.
Mix the remaining ingredients together and then combine into the honey mixture until it all clumps together and forms a dough.
Roll out between wax paper and begin cutting shapes with a teddy-shaped cookie cutter (or any other shape]. Place onto a baking tray lined with more wax paper.
Bake at 200 degrees Celcius for 10 minutes or until slightly firm. Do not over bake.
Let cool and then store in an airtight container.
Mocha Cooler


Ingredients:
milk, instant coffee granules, vanilla ice cream, coffee ice cream

Directions:
"Combine milk, coffee, syrup and ice cream in blender. Puree until smooth. garnish with whipped topping and chocolate shavings if desired."