MSM ~ Dinner & Some Yummy Desert!

First off I must apologize and thank you all for the beautiful comments and love I received. Today is our 7 year anniversary, as I said on Friday things have been rocky. We're working on things and I pray things will turn out, only time will tale. Life is funny it can send you some crazy curve balls that makes you do a recheck and make sure you do things differently. I can't say that we'll end with the rose color glasses but we'll figure it out as we go. Sorry if I haven't made it around to thank you, I've taken a little time off from the computer. Trying to be better on my end to spending more time sitting down with the fam :). HUGS, I'll be by soon.

Ok now onto why you come here on Mondays! FOOD yes I know you all are sitting on your edge of your seat waiting to see what new meal I've made. Well today I have to show a yummy dinner and of course some yummy desert or you could do like my neighbors husband and have the bread for dinner :).

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

First off we show you a meal that at first I was a little unsure of. I've heard of waffles and chicken and thought it was odd but waffles and chili? I'm glad to say Paula Deans recipe is not a let down, you'll love it!!!

Cornmeal Waffles with Spicy Chili

Cornmeal Waffles and Spicy Chili

Ingredients

• 1 3/4 cups all-purpose flour
• 1 1/4 cups yellow cornmeal
• 1 tablespoon baking powder
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 cups milk
• 3 tablespoons vegetable oil
• 2 large eggs
• Spicy chili, recipe follows
• Shredded Cheddar, for garnish
• Sour cream, for garnish
• Chopped fresh cilantro leaves, for garnish

Directions

Preheat waffle iron according to manufacturer's instructions.

In a large bowl, combine flour, cornmeal, baking powder, sugar, and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.

Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro.

Spicy Chili:

• 1 pound lean ground chuck
• 1 onion, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 tablespoon fresh ground black pepper
• 2 (15-ounce) cans ranch-style beans
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can niblet corn, drained
• 1 (10-ounce) can diced tomatoes and green chiles

In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper.

Stir in beans, tomato sauce, corn, diced tomatoes, and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.

Yield: 10 to 12 servings

ALEXIS NOTES: I used half whole wheat flour and white flour it turned out great. I also used the ground beef I had in the freeze so it was more like under 2 lbs of ground beef. The boys like it a little meaty so it worked perfect. Also used light sour cream. Enjoy!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Next I had some bananas that had to be used up and I wanted to make something new, yes I know I can never do the same recipe. I found this recipe and thought it was just perfect. I took a loaf over to the neighbors and let's just say my friend left and her husband ate the whole loaf for dinner .. hehe thankfully I had another loaf I brought over the next night so she could have a slice. On a sad note they are moving :( I may have to show up at their new house with baked goods.

Crumb Topped Cocoa Banana Bread by Thats My Home (click link)

Crumb Topped Cocoa Banana Bread

1 1/2 cups all-purpose flour
1 1/3 cups granulated sugar
6 tablespoons cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Dash ground ginger
Dash ground mace
2 eggs
1/2 cup vegetable oil
1 cup mashed banana (about 2 extra-ripe,
medium-size bananas)
Crumb Topping (recipe follows)

Heat oven to 350 degrees F . Grease bottom only of 9 x 5 x 3-inch loaf pan.

In large bowl, stir together flour, sugar, cocoa, baking soda, salt, baking powder, ginger and mace. Add eggs, oil and banana; stir with spoon just until all ingredients are well blended.

Spoon batter into prepared pan. Sprinkle topping evenly over top.

Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes.

Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely. (Loaf may be stored in refrigerator, well wrapped, for up to 1 week.) 1 loaf.

Crumb Topping
3 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 tablespoon butter or margarine
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon

In small bowl, blend all ingredients until fine crumbs form.

ALEXIS NOTES: I again switched out half whole wheat flour, I used 3 banana's and I didn't have mace so I skipped this part. I used my special pan that has 4 loafs and a special design on the bottom, gives a little special to the bread :). This is great with or with out butter. I think it was so moist you didn't even need to add the butter. You'll love this one, I will have to make it again.

I hope you enjoy and will try these out. Have a wonderful Monday I promise to stop by, I may be a little slower at coming around but I'll be there :).