Delicio Recipe List

I tried this recipe for the first time this morning, and I'm hooked! The oatmeal mixture is incredibly easy to make, and you can store it in the fridge or freezer to use whenever the mood strikes you. Once you have the mix, all you need to do is just add an egg and a cup of buttermilk, and you're ready to go! Also, a friend recommended a delicious variation on this recipe. Try adding a mashed ripened banana along with the buttermilk and egg, before you cook the pancakes. That's the variation I'm most fond of currently. Or I've also made blueberry pancakes by tossing in fresh blueberries, when I've had some on hand. One other note. Since a single batch of this pancake batter makes more pancakes than I can eat at one sitting, I usually cook all the pancakes up and then freeze the extras. That way, when I want a quick breakfast, I just pull a few pancakes out of the freezer, microwave them till they are warm, and add the butter and syrup. Very yummy and so easy. Th...

This is my basic Egg Salad recipe that I often pull out at Easter. I was making it for eight people on the day I took these pictures, but you can easily half the recipe for less people. Basic Egg Salad (serves 8) 2 dozen hard boiled eggs 2 stalks of celery diced 2 tsp. dried minced onions (found with herbs and spices) 2 tsp. dried dill weed (found with herbs and spices) 1 tsp. garlic powder 1 cup mayonnaise Hard boil the eggs and peel them after they cool. Chop them in your food processor, I like the eggs a bit chunky. If you don't have a food processor, chop with a large kitchen knife. Put the dried minced onions in a measuring cup. Add enough water to cover the onions and set aside for the onions to rehydrate. Chop the celery. Mix the celery with the chopped egg in a large bowl. Add the dill weed and garlic, plus salt and pepper to taste and stir well. Drain the water from the rehydrated onions and add them to the salad. Mix in the mayonnaise. Serve with toast, bagels or English ...

Here's a basic waffle recipe.  But by basic I mean yummy. It makes like twice as much as Justin, Sarah, and I ever eat.  But leftovers are good. 2 eggs 2 cups buttermilk (I do the regular milk plus a couple of tablespoons of vinegar trick) 2 cups flour 2 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1/3 butter, melted (I've used oil and it's good too) Heat waffle iron. In a large bowl beat eggs. Add everything else and beat until smooth.  Pour batter into hot, lightly greased waffle iron.  Cook 2-3 minutes or until golden brown.  Remove waffle carefully (It really says that in this cookbook).  Top with syrup, strawberries, whipped cream or ice cream as desired. (Just in case you've never had waffles before and didn't know your options.)

The name pretty much says it all. Rachael Ray says to roll it up and cook on the grill but we lost a lot of filling that way and burned the bacon. Serves 6 3 chicken breasts, butterflied and pounded flat (so now you have 6 pieces of chicken) 1 pkg cream cheese 1 can diced green chilies 6 strips of bacon Mix cream cheese and green chiles in a bowl until smooth.  Put a big glob in the center of each chicken piece.  Roll the chicken up.  Wrap with bacon.  Secure with toothpicks if you need to and place in a baking dish. Bake at 375 until done.  The bacon under the chicken doesn't get browned so I didn't eat it.  It might be better just to lay the bacon only on top of the chicken so it all gets nice and crispy.

This is Justin's mom's recipe and one of his favorite dinners ever.  It's super easy (like 30 minutes start to finish) and is perfect for a cold day. Makes about 6 servings 1 lb. bacon, cut into one-inch pieces (or less bacon, if you prefer) 1 onion, chopped 3 large potatoes, cut into cubes 2 c. water 1 tsp. salt 1/4 tsp. pepper 2 cans of canned corn, with water 1 can evaporated milk 1/4 c. flour 1/2 c. water Paprika Brown bacon in large pot.  Let drain on paper towel.  Drain all but 2 tbs of bacon grease.  Brown the onion in bacon grease.  Add the chopped potatoes, 2 cups water, salt and pepper.  Bring to a boil, then simmer for 15 minutes.  Add corn with liquid and canned milk.   Mix 1/4 cup flour in 1/2 cup of water until smooth.  Add to soup.  Add the bacon and sprinkle with paprika.

This is something you can make when you're craving chocolate and eggs are on sale.  I half the recipe and just make 4 cakes. 1 3/4 c. chocolate chips 1 3/4 c. butter 9 large eggs 1/2 c. sugar 2/3 c. flour Preheat oven to 400. Melt chocolate chips and butter in the microwave or in a saucepan on the stove. Mix half of eggs and sugar in large bowl.  Add flour.  Add remaining eggs and sugar.  Add chocolate/butter mixture. Mix well. Pour into 8 greased and floured ramekins. (I bought mine at Walmart for like a dollar each.  Or you could use a muffin tin I guess.  Or any little oven safe bowls.) Bake for 8-12 minutes or until cake is done on edges but still gooey in center.  Top with a large scoop of vanilla ice cream. You may need a glass of milk too. ?

Are you looking for a new spin on lasagna? This savory recipe is a perfect way to use up any lingering summer basil. Seafood Pesto Lasagna 12 no-cook lasagna noodles 1 lb. chunk crab (You can use imitation crab) mix up my pesto recipe  or buy a tub from the refrigerator section of the grocery. 1 cup fresh grated Parmesan cheese 1 cup grated mozzarella cheese 1 tsp. dried oregano White sauce 1/4 cup butter 1/4 cup flour 2 cups milk 1 Tbs. chicken bouillon granulated 1 tsp. nutmeg 1/4 tsp. pepper Start by mixing up my pesto recipe . Preheat oven to 350 degrees F . Next, make the white sauce. Melt the butter in a saucepan over medium heat. Add the flour and whisk together with the butter. Cook for several minutes until the mixture looks a bit golden, like this: Add the bouillon and stir until it dissolves. Mix in the nutmeg and pepper. While whisking, slowly add about half of the milk. When this is smooth, add the rest of the milk and whisk until smooth. Transfer this to a heat p...

No meal is more basic and delicious than a pork roast. This is the dinner I make on days when I know I won't have much time or energy. I buy these large pork loins when they go on sale at my grocery store. I cut them in half, plop them individually into gallon-sized freezer Ziploc bags, and stash them in the freezer. Before work, on a harried day, I grab a frozen roast out of the freezer, spray my crock pot with cooking spray, and drop in the frozen pork. I don't add any seasoning because the gravy will really flavor it up later. Set crock pot on high and leave it to cook all day. When you return home, wash small red potatoes and stab in steam holes so the potatoes don't blow up in your microwave. I have tried putting the potatoes in the crock pot with the roast, but they overcooked after eight hours. You can try larger potatoes, or simply microwave the potatoes on high for 6 to 8 minutes and they're done! While the potatoes are cooking, make this EASY gravy. I have ...

Rice with Shrimp is different than the Shrimp fried Rice! It's so delicious, that you can have it not only as a side dish, but you can also eat it on its own! I'm sure you will like it. Ingredients needed: 1 cup washed rice. 1/2 lb of peeled shrimp. 1/2 minced carrot. 1/2 green pepper cut into very small cubes. 1 small minced onion. 1 lemon. 3/4 tsp cumin. Salt & pepper. 1/2 tsp tomato paste. 2 tbsp flour. Directions: Rub peeled shrimp with salt and some flour, then rinse well with water. Put shrimp in a bowl and squeeze over 1 lemon and leave it for 1/2 hour at least. In a  nonstick pot pour some oil, fry the minced onion until dark brown on medium heat. Add 1/2 minced carrot and 1/2 green pepper that is cut into very small cubes and stir. Then add the shrimp and season with salt, pepper and cumin. The shrimp will let water out, keep stirring until the water disappears. Pour in the water for the rice (according to the kind of rice you're cooking) and 1/2 tsp tom...

Friends have often told me that it's so easy to make homemade pasta sauces that there's no good reason to rely on store-bought sauces, which aren't nearly as good. And I've tried a few times to make my own pasta sauces, but I just kept returning to bottled versions out of habit and convenience more than anything else. In any case, a marinara sauce such as this one may finally make a believer out of me. It's delicious! Furthermore, the recipe is very simple, uses basic ingredients that I usually have at home, and the end result can be divided into smaller portions and frozen for future use. How can you go wrong with that? This recipe comes from one of my favorite recipe blogs-- My Kitchen Cafe . 2 tablespoons extra-virgin olive oil 1 small onion, chopped 2 cloves garlic, chopped 1 stalk celery, chopped 1 carrot, chopped 1/2 teaspoon salt 1/2 teaspoon ground black pepper 2 (28-ounce each) cans crushed tomatoes 1/2 tablespoon dried basil 1/2 tablespoon dried oregano 2 ...

With cool weather moving in, time to warm up with some Beef Vegetable Soup. This recipe is EASY and is a winter staple at our house. Beef Vegetable Soup 2 lbs. quality beef 1  28 oz. can stewed tomatoes 2 cans Veg-all (find with canned vegetables) Leftover veggies (explained below) 2  32 oz. cartons beef broth Heaping Tbs. minced garlic 1 tsp. dried basil leaves 1 tsp. dried parsley flakes dried spaghetti (You can use any kind of noodle, but we prefer spaghetti) I always check out my grocery store newspaper ad for sales on good quality beef. My favorite for this soup is sirloin. I buy two nice steaks when they're on sale and store some in the freezer. The better the meat quality, the better the soup. Start by trimming fat from the beef and cutting into bite-sized pieces. In a stock pot, heat a bit of olive oil over med/high heat. Brown the beef. When I worked, I browned the meat in a large fry pan in the morning, then cooked the soup in my large crock pot. First, spray...