Going Bonanza tacos

Serves: 4 

 4 Waffles
1 Tbsp. Whipped cream 
1 cup  sliced Kiwi 
 1 cup sliced Strawberries
1 cup sliced Bananas
 1 cup Raisins

 Directions:

1. Lightly toast the waffles and allow to cool.
2. Then spread whipped cream onto the waffle.
3.  Top with the fruit, and Enjoy!

Easy doughnuts

 Makes: 3 dozen

 3 cups sifted flour
 5 tsp. Baking powder
 6 cups vegetable oil (for frying)
1 1/2  cups milk
 3 Tbsp. Sugar
 2 large egg
 1 stick butter  unsalted, melted
1/2 tsp. Salt
Confectioner's sugar
 Cocoa powder

Direction:

Add the vegetable oil to a large, heavy-bottomed pot. (There should be at least 2 inches of oil in the pot and at least 2 inches between the top of the oil and the top of the pot.) Attach the deep-fry thermometer to the pot and begin heating the oil over medium heat to 350ºF. Line a baking sheet with paper towels. 
In a small bowl, whisk together the milk and the egg.

In a separate medium bowl, whisk together the flour, sugar, baking powder and salt. Stir the milk-egg mixture into the dry ingredients, then stir in the melted butter, mixing until a soft dough forms.

Once the oil has reached 350ºF, use a small ice cream scoop to drop about 1 tablespoon scoops of dough into the oil, careful not to overcrowd the pan. Fry the doughnut holes, flipping them in the oil, for about 2 minutes or until they're golden brown. Using a slotted spoon, transfer the doughnut holes to the paper towel-lined baking sheet.

While doughnuts are still hot dust them with powder sugar or cocoa powder.

Texas style grilled cheese

Serves: vary

Cornbread

2 cups cornmeal
2 cups flour
 1/4 cups sugar *
 2 Tbsp. Baking powder
 3 eggs **
 1/3 cup oil
 Water or milk
*Omit or use stevia if needed.
**May use flax,chia egg,or favorite egg substitute instead. If using plain flax,increase liquid by 1/4 cup.

Direction:

1.Preheat oven to 350-400°. In a medium size bowl,add dry ingredients and stir until mixed thoroughly.
2.Make a well in the center of dry mix,and add egg or egg substitute + water (or milk,if using).The mixture should resemble the texture of cake batter. If it's too thick,add more water,if too watery,add 1/4 cup more of cornmeal.
3. Fill a lightly greased loaf pan 1/3 way full with batter. Bake at 350-400° F for about 30 minutes or until bread is golden brown.

Grilled cheese station:

Cornbread
Cheese (your choice)
Chipotle paste
Butter spread

Direction:

Heat skillet on medium heat. While waiting,slice bread and spread one side of each with butter. Lay butter side down on hot skillet,top with cheese and chipotle paste then another slice of bread. Flip after 3-5 minutes or until browned (cook time will decrease after the first few sandwiches). Repeat with remaining slices,cooking both sides evenly. Enjoy~

Living Better Budget Tip: You can also use leftover cornbread for this recipe as well.

Sweetie pie pockets

Serves: vary

10 Egg roll wrappers
1 Can of Pie filling (I suggest one without high fructose corn syrup,like Baker Naturals Pie Filling!)
Coconut oil,for frying
Water

Direction:

1.Heat a wok with enough oil for frying.
2. Turn wrappers so that they're in a diamond shape and fill one side with 1-2 tsp of pie filling,being careful not to overfill. Fold opposite side to cover fruit,making sure edges connect. Seal with water. Repeat with the remaining wrappers.
3. Once oil is really hot, place 4-6 pies in oil,frying 1-2 minutes or until golden brown.
4. Place on paper towel to cool. Repeat until finish. Enjoy~

The Oatmeal Trail Cookie

Makes about: 42 cookies

1 cup shortening
 1 cup sugar * omit if your diabetic
 1 cup brown sugar, firmly packed * omit if your diabetic
2 eggs * omit if allergic
 2 Tbsp. Milk * omit if allergic
 1 1/2 tsp. Pure vanilla extract
 1 1/2 cups all purpose flour
 1 tsp. Baking soda
 1/2 tsp. Salt
4 cups oatmeal
 1 cup trail mix

 Directions:

 Preheat the oven to 375 F. In a large bowl blend shortening with sugars, adding sugar gradually.
 Add eggs, milk, and vanilla; beat well. Add flour, salt and baking soda; beat well. Stir in oats and trail mix. Drop by rounded Tablespoonfuls, about 2 inches apart, onto ungreased cookie sheets. Bake for 13- 15 minutes or until golden brown. Remove from oven and let stand for 5 minutes. Place cookies on a wire rack to cool.

Surf and turf potato salad

 Serves: 8

5 potatoes
1 cup chopped celery
1/2 cup chopped onions
1 (6 oz.) Can lump crabmeat, drained
 1 Tbsp chipotle in adobo sauce
4 slices of cooked bacon, chopped * omit if vegan/ vegetarian
1- 1/3  cups Tartar sauce
1 12-oz bag broccoli slaw 
6 carrots, peeled & shredded
2 Tbsp. Dijon mustard

 Direction:

Cook potatoes, covered in boiling water for 10 minutes until tender;
Drain well and cool. In a large pot  combine potatoes, along with all the rest of the ingredients.
And toss well and refrigerate until cold!

Banana derby pie

(twist on banana pudding & Mud pie)

Red velvet pudding
 Serves: 8-10

3/4 cups sugar
 1/4 cups cornstarch
 1/4 cups cocoa powder
Pinch salt
 3 cups milk
1 cups whipped heavy cream
 1/4 cups sour cream
 2 tsp. Vanilla extract
2 tsp. Red food coloring

 Make the pudding:
In a large, heavy saucepan, whisk together the sugar, cornstarch, cocoa powder and a pinch of salt.
Gradually whisk in the milk, then whisk in the heavy cream and sour cream until combined.
Cook the mixture over medium-high heat, whisking intermittently, until it comes to a boil. Boil until thick, whisking constantly, about 2 minutes.
Remove the mixture from the heat and strain it through a fine mesh sieve into a large bowl. Whisk in the vanilla and red food coloring. Allow pudding to cool 5 minutes.
Refrigerate pudding, uncovered, for at least 2 hours until cold.


Making the derby:
Serves: 8

2 Graham cracker pie shell (vary on the size)
2 3/4 bananas sliced
Crushed vanilla wafers (enough to cover two pies)

Direction:

Layer the bananas at the bottom of the pie shell.
Then pour the pudding mixture over, topping it off with crushed vanilla wafers.