Delicious Waffles

Overview: These waffles are absolutely delicious! I usually make waffles from the box mixes but then I got this recipe to make them from scratch and they are a cinch! Please do not be fooled. I did not make the waffles pictured below but simply "googled" a picture of waffles. Thank you internet! They take a few minutes more that using the waffle mix from boxes.

Lime Light: This waffle recipe was given to me from my sister Jessica. She always has really great recipes! I am thinking I may start up a marketing business since I am showing off everyone's wonderful creations.

Mix together in a medium size bowl:

1 3/4 Cup flour
1 Tablespoon baking powder
1 Tablespoon sugar
1 Pinch salt
1/8 Teaspoon baking soda

Then add and mix in:

1 Stick of melted butter
1 1/2 Cup buttermilk
3 eggs

Pour the mix into the waffle iron and you are one step closer to one or more very satisfied tummies.

Tip: Something that my wife has taught me is to warm up your syrup before using it. It makes the waffles even more tasty. Other items to add to your waffles may be: butter, homemade jam, powdered sugar, peanut butter, and any fruit like raspberries, strawberries or blueberries.

More Lime Light: So I just found out that the warming up the syrup idea came down the family tree from Jamie's Grandma, to Jamie's Mom, down to Jamie. Lets give a round of applause to all of our Mothers. Without them, we might be eating cereal and Pop Tarts for every meal.

Please Enjoy!

Danish Rolls

Overview: Come one, Come all ! These Danish Rolls are the best thing to come around since sliced bread and ding dongs. These are not very difficult to make but to require a some time. It is a lot better to have one or two extra people around to help form the rolls once the dough has risen.

Lime Light: I would like to thank my Mom Amy for helping me with this recipe. I had to wait three months for her to come visit me in order to teach me how to make these. I also need to thank my Grandma Georgianna for the recipe. I am not sure how long this recipe has been in the family but in my eyes she helped get the tradition going.

Start out by getting the yeast to mix by putting 1/4 cup water in a container.

Add 2 tablespoons of yeast and put the container to the side.


Next place 2 cups of milk in a pot and bring to a boil. You want to scald the milk which means boil it until there are bigger bubbles along the edges of the pot. Be careful not to boil the milk for too long though.


Place 4 tablespoons of margarine in the mixer.

Pour the milk into the mixer.

Add 1/2 cup sugar, 1/2 teaspoon of salt, 1/2 teaspoon of nutmeg, 1/2 teaspoon lemon extract, and 1/4 teaspoon almond extract. Mix all together and let sit until the milk has become warm instead of scalding.


Add in 2 beaten eggs and 1 cup of sifted flour.

Blend this very thoroughly and add the yeast mixture.

Once it has been mixed pour dough onto your lightly floured board or counter and knead it with more flour until it is smooth and elastic.

Grease a bowl with vegetable oil to place the dough into. Place dough in bowl to get it coated with vegetable oil, lift the dough and flip it so the other side gets coated with vegetable oil.

Cover the dough and let it rise in a warm area that is free from any drafts.

Let the dough rise for 1 hour.

Turn on your oven to 450 degrees.

Roll the dough out onto a board because you will be cutting it out into strips and you don't want to make scratches on your counter top.

Cut 4 tablespoons of butter into thin slices and cover half of the rolled out dough.

Fold the dough over, lift it and turn it 90 degrees. Roll the dough out again to the same size as before. Repeat the process of cutting 4 tablespoons of butter into thin slices and folding the dough over 2 more times. After these two times, lift the dough up and rotate it 90 degrees and roll it out again to the same size as the first time.

Cut the dough into thin strips.

Time Saving Tip: You can cut the dough using a knife or I have found that a pizza cutter works best. The dough won't stick as much to the pizza cutter nor will the pizza cutter pull the dough. Plus, since the pizza cutter rolls, you can cut it a lot faster.

Cut the dough lengthwise.

Take a strip and pull it a little bit. Twist in opposite directions with both hands making the dough look like a piece of twisted licorice.

Then pinch one side and coil the dough into a circle while continuing to twist the one end continuously. At the very end of coiling, tuck the end underneath so that it won't uncoil. Place on a cooking sheet spreading them out since they will rise more. Place sheet in the oven at 450 degrees for 8 minutes or until golden brown.

Tip: Look at the end of this entry for a video description of coiling up a Danish Roll courtesy of my Mother.

While the rolls are baking, start mixing up the glaze.

Place 1 pound of confectioners sugar, 2 teaspoons vanilla, 1/4 cup and 2 tablespoons boiling water in a mixing bowl and mix thoroughly. I would suggest using a wire whisk instead of our dinky plastic whisk.

Take the rolls out of the oven and immediately place on a cooling rack and use a big spoon to drizzle the glaze on top of them. You have to drizzle while the rolls are still warm.

If you run out of glazing in your bowl, do not be afraid to scrape up and reuse the leftover glaze that has fallen from the rolls.
You might want to make sure your counter is clean before you do this though.

Ahhhhh! Deliciousness! Eat as many as you can before everyone sees/smells them!

Chicken Cordon Bleu

Overview: This is a really fun, easy, and delicious dish that everyone will enjoy plus it sounds so hard simply because the name is french! This takes about one hour prep. time and cook time to make, and totally worth every minute.

Lime Light: I would like to thank my sister Jessica for actually giving me this recipe. She explained to me how easy it is to make so I do need to thank her and please thank her as well when you too have your delicious Chicken Cordon Bleu. Thanks sis! I would also like to thank Leesha for giving me a wonderful cheese sauce to pour on top of the Chicken Cordon Bleu.

Start out by turning on your oven to 375 degrees and placing a piece of plastic wrap on the preparation surface.

Next you will need three bowls. Put 3/4 cup flour in one. 2 eggs in the second and whip them. 1/2 cup bread crumbs.


Get enough pieces of ham and provolone cheese to place in your chicken when it is flattened. I used 1 piece of cheese and 2 slices of ham per piece of chicken.

Cut up and put 4 Tablespoons of butter into your 9x13 pyrex dish and place dish in the oven to let it melt.


Place your piece of chicken on plastic wrap and place another piece of plastic wrap on top. Then use your hand, rubber mallet, hammer, sledge hammer, meat tenderizer, or whatever you have to flatten your chicken out wide enough to allow it to fold over in half.


In my case, me being a man who loves tools, used my wife's hammer to flatten my once feathered friend. It worked well and didn't even break through the plastic wrap.

I then took one slice of cheese and broke it in half and placed in on the chicken. Don't forget to remove the plastic wrap from on top. By this time, you will want to check your pyrex dish to see if the butter has melted and take it out of the oven.


I then placed two ham slices on top of the cheese. YUM!


Then fold over the other side of the chicken making a chicken taco with the cheese and ham in the middle.

Take your chicken taco and place it in the flour bowl to coat it. A light coating will do fine.

Try and make your chicken flatter than what I did on this one or else your cheese and ham will be sticking out like mine. If it does stick out, no worries because it will still turn out well.

Then take your chicken taco and dip it in the eggs to get a wet coating to which the bread crumbs will stick.

Place your coated chicken taco in the pryex dish with the melted butter. Then place 1 - 3 toothpicks in it so that the ingredients don't fall out.

We bought 4 pieces of chicken and here they all are. Place in the oven for 45 minutes to an hour. I cooked them for 45 minutes and they were great!

Here they are 45 minutes later! The butter along the edges burnt a little but the actual chicken turned out spectacular!

I then served the chicken cordon bleu with green beans, cheese, and bacon bits. YUMMY! Hope you enjoy this delicious but elegant meal.


I tried this dish again but this time with the Cheese Sauce that Leesha suggested I try and boy was it delicious! For the recipe click here.

No Bake Cookies

Overview: This is one of my favorite desserts because they are super simple and super delicious. They only take about 20 minutes to make and you don't even need to use the oven!

Tip: You really want to get all of your ingredients out before you start the baking process. You have to do this because you will be cooking it on the stove, so you will have a time frame as to when you can add certain ingredients so speed is of the essence.

Pictured above are the ingredients: 1 Cup Peanut Butter (Crunchy or Creamy), 2 Cups Sugar, 3 Cups Oatmeal, 1/3 Cup Cocoa, 1/2 Cup Milk, 1 Tsp. Vanilla, and 1 Stick Butter.

Place the milk and butter in a pot on high to melt all the butter. Once it is melted, add the sugar and cocoa. Stir these together really well and bring to a boil. Once boiling, let boil while stirring for 2 minutes.

Once the timer dings after 2 minutes, turn off the heat and immediately add the peanut butter and the vanilla. This is where time is of the essence! Stir the concoction rapidly melting the peanut butter. Once it is melted, pour the oatmeal right in the pot.

Tip: Once the oatmeal is in the pot, carry the pot over the sink so that you won't spill any of it on the counter or stove.

This is what it should all look like once the oatmeal is added. If the mix doesn't stick very well, add a Tsp. or so of milk and stir that up. This usually works to bring everything back to stickiness.

You can then use spoons to place cookie sized portions on a plate, wax paper, or whatever you want. They don't really stick to anything if they are more dry like these are. I used the big grained oatmeal so that the cookies wouldn't be so runny.