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9.27.2013

Baked Chicken Chimichangas

8oz pkg. cream cheese
8oz. Pepperjack cheese, shredded
1 1/2 Tbsp. taco seasoning
1 lb. cooked chicken, shredded
8 flour tortillas
cooking spray
shredded cheddar cheese
green onions, for garnish
sour cream
salsa

Stir together cream cheese, Pepperjack cheese and taco seasoning.  Fold in chicken.  Divide among flour tortillas.  Tuck in sides, and roll up each tortilla.  Lay seam side down in a sprayed 9x13" baking dish.  Spray tops of tortillas with cooking spray.  Bake at 350 for 15 minutes.  Turn chimi's over, and bake an additional 15 minutes.  Serve with cheddar cheese, green onions, sour cream, and salsa.

9.10.2013

Toasted Coconut Pound Cake

3/4 cup unsalted butter, room temperature, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
3 large eggs
1 cup plus 2 tablespoons buttermilk, divided
1 1/2 cups sweetened shredded coconut, toasted, divided
1 cup confectioners' sugar

Preheat oven to 350 degrees. Grease and flour a loaf pan. Whisk together flour, baking powder, and salt. In a large mixing bowl with paddle attachment, beat butter and granulated sugar on medium-high until light and fluffy, scraping down bowl as needed. Add vanilla, then eggs, one at a time, beating well and scraping down bowl. With mixer on low, add flour mixture in 3 additions, alternating with two 1/2-cup additions buttermilk, and beat until combined. With a rubber spatula, fold in 1 1/4 cups coconut.   Transfer batter to pan and bake until a toothpick inserted in center comes out with a few moist crumbs attached, 60 minutes. Let cool in pan the remove cake from pan and let cool completely on rack. Whisk together confectioners' sugar and remaining 2 tablespoons buttermilk. Drizzle over cake and sprinkle with remaining 1/4 cup coconut.

 

9.06.2013

Carmelitas

32 caramel squares, unwrapped
1/2 cup heavy cream
3/4 cup butter, melted
3/4 cup brown sugar, packed
1 cup flour
1 cup rolled oats
1 teaspoon baking soda
6 ounces semisweet chocolate chips

Combine caramels and cream in a small saucepan over low heat. Stir until completely smooth; set aside. In a separate bowl, combine melted butter, brown sugar, flour, oats, and baking soda. Pat half of the oatmeal mixture into the bottom of an 8x8" pan. Bake at 350 degrees for 10 minutes. Remove pan from oven and sprinkle chocolate chips over crust. Pour caramel mixture over chocolate chips. Crumble remaining oatmeal mixture over caramel. Return to oven and bake an additional 15-20 minutes, until the edges are lightly browned. Remove from oven and cool completely before cutting.

9.05.2013

Pumpkin Bread with Cinnamon Streusel

FOR THE BREAD
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup canola or vegetable oil
1/2 cup apple sauce
1 1/2 cups sugar
1/2 cup brown sugar, packed
4 eggs
1 15-ounce can pumpkin puree
2/3 cup water

FOR THE STREUSEL
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 cup pecans, walnuts, or any other nut, chopped
2 teaspoons ground cinnamon
1/4 cup unsalted butter, melted

To make the bread: Preheat oven to 350 degrees. Lightly spray 6 mini or 3 7×3-inch loaf pans with nonstick cooking spray with flour, or grease and flour each one; set aside.  In a large bowl, combine the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves; set aside.  In a large bowl, or the bowl of a standing mixer, combine the oil and apple sauce. Stir in the sugars until combined, then add the eggs, one at a time, mixing well between each addition. Stir in the pumpkin until thoroughly combined. Stir in the water. Sprinkle about half of the flour mixture over the wet ingredients and mix until just combined. Add the remaining flour mixture, and mix just until no streaks of flour remain. Divide the batter evenly between the prepared pans and set aside while you mix the streusel topping.

To make the streusel: In a medium bowl, mix the sugar, flour, and cinnamon together, whisking until thoroughly combined. Stir in the nuts. Drizzle the melted butter over the mixture and stir with a spoon until you have a mixture that resembles lumpy wet sand. Do not break up the clumps too much.  Divide the streusel evenly between the pans, sprinkling it over the top of the bread batter to cover it completely.
 
Bake mini loaves, three at a time on a rimmed baking sheet, for 20 minutes. Rotate the pans, front to back, and bake for another 20 to 22 minutes, until a toothpick inserted in the center comes out clean. If making large loaves, bake all 3 7×3-inch loaves on a rimmed baking sheet for 25 minutes. Rotate the pans, front to back, and bake for another 25 to 27 minutes, until a toothpick inserted in the center comes out clean. Allow to cool at least 10 minutes before serving, preferably longer, if you can.

Crack Potatoes

 2 (16oz) containers sour cream
2 cups cheddar cheese, shredded
2 (3oz) bags real bacon bits
2 packages Ranch Dip mix
1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

9.03.2013

Pita Bread

1 1/8 cups warm water (110 degrees F/45 degrees C)
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon vegetable oil
1 1/2 teaspoons white sugar
1 1/2 teaspoons active dry yeast

Place all ingredients in bread pan of your bread machine, select Dough setting and start. When dough has risen long enough, machine will beep.
Turn dough onto a lightly floured surface. Gently roll and stretch dough into a 12 inch rope. With a sharp knife, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6 to 7 inch circle. Set aside on a lightly floured countertop. cover with a towel. Let pitas rise about 30 minutes until slightly puffy.
Preheat oven to 500 degrees F (260 degrees C). Place 2 or 3 pitas on a wire cake rack. Place cake rack directly on oven rack. Bake pitas 4 to 5 minutes until puffed and tops begin to brown. Remove from oven and immediately place pitas in a sealed brown paper bag or cover them with a damp kitchen towel until soft. Once pitas a softened, either cut in half or split top edge for half or whole pitas. They can be stored in a plastic bag in the refrigerator for several days or in the freezer for 1 or 2 months.

8.28.2013

Sweet and Sour Sauce

 3/4 C Granulated sugar
1/3 C White Vinegar
2/3 C Water
1/4 C Ketchup
2 tsp Soy Sauce
Cornstarch Slurry

Just mix everything together in a sauce pot except for cornstarch slurry. Use a whisk to make sure everything is incorporated and mixed well. Bring to a light boil and start to add a little cornstarch slurry at a time. Just mix about 1/8 Cup cornstarch with enough water to make it a liquid when stirred with a spoon. When adding the slurry make sure to keep the whisk moving to mix it in well with the rest of the ingredients. When it is to the thickness you like,  let the sauce stay on low heat. Ready to Serve. 

Chicken Alfredo Roll Ups

9 lasagna noodles
2 ½ cups alfredo sauce (optional homemade recipe below)
2 cups cooked, shredded chicken
oregano
garlic
salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel. Spread about 2 Tbs. alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling. Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

The Best Garlic Alfredo Sauce
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½ tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream. Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Recipe from mmmcafe.blogspot.com
 


 

7.18.2013

Dutch Oven Lasagna

1 box lasagna noodles, uncooked
1 pound ground beef
1 jar spaghetti sauce
1 can (14.5) tomato sauce
1 pound mozzarella, grated or cut into strips
1 cup parmesan cheese
1 container of cottage cheese
2 eggs

First make the meat sauce mixture: brown hamburger meat in skillet and drain. Add spaghetti sauce and tomato sauce to meat mixture. Second make cheese mixture: mix the eggs, and all the cheeses together in a mixing bowl. In a large Dutch oven layer as follows: ½ sauce mixture, layer of noodles, ½ cheese mixture, repeat. Bake 45 minutes to 1 hour at 350 degrees in a 12” oven. 17 coals on top and 8 coals on the bottom.
 




Dutch Oven Sticky Rolls

1 package frozen bread dough
1 pint heavy whipping cream
½ cup brown sugar
Brown sugar/cinnamon mix

Thaw frozen bread dough overnight. Butter the bottom of an 8” Dutch oven well. Combine heavy whipping cream and ½ cup of brown sugar and pour into the greased Dutch oven. Place brown sugar and cinnamon mix in a shallow bowl and roll each chunk of bread dough into the mix. Place the bread dough in the Dutch oven layering but not too high as the bread dough will rise a lot in the oven. Bake for 20 minutes with 11 coals on the top and 5 coals on the bottom.

Sunrise Cake

2 1/4 C flour
1/2 tsp. salt
1 tbsp. cinnamon
3/4 C sugar
1 tsp. baking soda
1 tsp. baking powder
3/4 C vegetable oil
1 egg, beaten
1 C buttermilk
1 C rough chopped nuts (pecans, walnuts, almonds, your choice)
 
Preheat dutch oven with 8 briquettes underneath and 16 on lid.  In a bowl, mix all ingredients except the nuts.  Pour batter into dutch oven, spreading it evenly.  Sprinkle nuts over top of batter.  Bake 30 minutes.

7.16.2013

Dutch Oven Good Bars

1 stick of butter
1 package of graham crackers, crushed
1 can sweetened condensed milk
2 cups chocolate chips
1 cup peanut butter chips
 
Preheat the dutch oven to 350 (6 briquettes under and 18 on top)  Put butter in D.O. and melt.  Pour graham crackers in, mix, and press into a crust.  Pour condensed milk over crust.  Pour in chocolate and peanut butter chips.  Bake for 20 minutes until golden.  I like try different variations with toppings (butterscotch, white chocolate, coconut etc.)

The hard part is waiting for it to cool enough to serve 8 people.

Dutch Oven German Pancakes

1 1/2 cups milk
9 eggs
1 1/2 cups flour
3/4 tsp salt
6 Tbsp butter
Powdered sugar
 
Mix together milk, eggs, flour, and salt in a bowl.  Heat a 12 or 14 inch Dutch Oven with about 14 briquettes underneath and 20 briquettes on top for 7-10 minutes.   Add butter to Dutch Oven and let melt.   Pour batter into Dutch Oven and cook for 25-30 minutes until pancake is fluffy and light brown.  Sprinkle powdered sugar over pancake, cut, and serve.

Serves 6

Dutch Oven Enchiladas

1 lb. hamburger
1 pkg. dry taco seasoning
1/2 cup water
1/2 chopped onion
1/2 cup grated cheddar cheese
1 can enchilada sauce
6-8 tortillas (9-inch size)
 
Heat Dutch Oven over coals.  Brown hamburger.  Add onion, taco seasoning, and water.  Simmer five minutes, or until water is absorbed.  Pour hamburger into separate container.

Spread 2 tablespoons of enchilada sauce on tortilla.  Spoon 1/6 of hamburger onto tortilla.  Sprinkle cheese on hamburger.  Roll up tortilla and place in D.O.  Repeat for all tortillas.  Pour remaining sauce over tortillas in D.O.  Sprinkle remaining cheese over tortillas.  Bake at 350 degrees for 30 minutes. 10 coals under and 16 on top.Try to pack the enchiladas close together. Cut one or two in half to fill in the edges. This helps keep the sauce spread over all the enchiladas.  It's very easy to double the recipe and make a second layer of enchiladas in the D.O. - lay them crossways to the first layer.

Serves: 4

7.11.2013

Dutch Oven Blondies

2 C. Flour
1 Tsp. Baking Powder
1/4 Tsp. Baking Soda
3/4 Tsp. Salt
1 1/4 Sticks of Butter
2 C. Brown Sugar
2 Eggs
2 Tsp. Vanilla
3/4 C. Chocolate Chips (or Butterscotch Chips)
3/4 C. Chopped Pecans
 
Heat Dutch Oven to 350, with most of the coals on top.  Mix flour, b. powder, b. soda and salt in a Ziploc bag.  Melt the butter in a pot.  Mix the sugar into the butter.  Mix in eggs and vanilla.  Slowly add flour mixture, stirring well.  When the mixture is smooth but thick, pour into dutch oven.  Sprinkle with chocolate chips and pecans on top.  Cover and bake for about checking at about 20 minutes to see if center is cooked.

Quick Pecan Rolls

1 C.  Brown Sugar
2 Tbsp. Corn Syrup
1/2 C. Melted Butter
2/3 C. Chopped Pecans
3 C. Flour
4 1/2 Tsp. Baking Powder
1 Tsp. Salt
1/3 C. Sugar
1/2 C. Shortening
2 Eggs, slightly beaten
2/3 C. Milk
2 Tbsp. Melted Butter
1/4 C. Sugar
1 Tsp. Cinnamon
 
Mix brown sugar, corn syrup and 1/2 cup melted butter; spread in the bottom of a 9x13 cake pan.  Sprinkle with pecans.  Mix together the flour, baking powder, salt and 1/3 C. Sugar.  Cut in shortening.  Add eggs and milk all at once.  Stir just to blend.  Knead 8 to 10 times.  Roll into a rectangle.  Brush with 2 Tbsp. melted butter, 1/4 C. sugar and 1 tsp. cinnamon.  Roll, jelly roll style.  Cut and place on brown sugar mixture. Bake at 375 for 20 minutes.  Remove from pan immediately.

Dutch Oven Chocolate Cobbler

1 cake mix, mixed according to box directions
Mud:
1/2 cup dry baking cocoa
2 cups brown sugar
4 cups hot water
2 teaspoons vanilla
1 teaspoon cinnamon (optional)
Topping:
1 package chocolate chips
Nuts (optional)
Whipped topping

Line Dutch oven with foil if desired and preheat. Pour the prepared batter into preheated oven. Mix "Mud" ingredients in a separate bowl and pour over the cake batter. Cover the oven (8-10 coals on the lid, 8 coals on the bottom) and bake about 40 minutes. Remove lid about 5 minutes before baking time is up and sprinkle on the chocolate chips to melt for a few minutes. Serve with a scoop of whipped topping

Oreo Fluff Dip

 1 Box White Chocolate Instant Pudding Mix
 2 Cups Milk
8oz Cool Whip
24 Oreos Crushed
2 Cups Mini Marshmallows
 
In a large bowl whisk together the pudding mix and milk for 2 minutes, or until thickened. Add cool whip, oreos and marshmallows, stir well. Refrigerate until ready to serve.

Ice Cream in a Bag

1/4 tsp. Vanilla
1 Tbsp. Sugar
1/4 C. Milk
1/4 C. Half and Half
 
Small Ziplock Bag
Large Ziplock Bag
3 Tbsp. Ice Cream Salt
Ice
 
Put Ice Cream ingredients in small ziplock bag. Put Ice, Salt and Small ziplock bag, in large ziplock bag.  Shake....Rock....Massage until mixture becomes thick.  Be sure to wipe salt water from top of small bag before opening.  ENJOY


 

Campfire Mac 'n' Cheese

1 (4 3/8-inch) disposable aluminum pie pan - you can get these at Dollar Tree
1/2 cup cooked elbow macaroni
1/4 cup shredded Cheddar
1 tablespoon Parmesan
1 tablespoon milk
1/2 tablespoon butter
Salt and pepper to taste
12- by 16-inch piece of foil
 
Let the kids combine all the ingredients in their pan. Then seal it in foil (a double layer if you're cooking over an open flame), folding over the extra foil at the top to make a sturdy handle to poke a stick or tongs through.  Hold the packet over a campfire or set it directly on a grill to melt the cheese, about 7 minutes. Let the pack cool briefly, then open it carefully. Stir the mac and cheese before eating it.

Bacon Cheese Pull Aparts

14 Rhodes Dinner Rolls, thawed but still cold
1/4 cup butter, melted
2 cups grated cheddar cheese
8 pieces cooked bacon, broken into small pieces
 
Cut each roll in half. Pour butter into a 12-inch Dutch oven. Roll cut rolls in butter until coated and arrange in Dutch oven. Sprinkle with cheese and bacon. Cover with lid and let rise until double. Bake at 350°F 20-25 minutes.
Dutch Oven Temperature Control using Briquets:
350°F in a 12-inch Dutch oven, oven top 16, oven bottom 8

Campfire Cones

Sugar Cones
Peanut Butter
Mini Marshmallows
Chocolate Chips*
Bananas
Aluminum Foil  
    
Spread some peanut butter on the inside of the cone, then put in the bananas, marshmallows and chocolate chips.  Wrap the whole cone in aluminum foil, then put in over the hot coals for 5-10 minutes or so, turning every so often.
 
*I also added white chocolate chips and caramel chips ~AMAZING~

Bacon Ranch Potatoes

3 sheets of heavy-duty foil
10-12 baby red potatoes, thinly sliced
6 slices of cooked and crumbled bacon
1 packet ranch dressing mix
Salt and pepper to taste
3 tablespoons butter
Sour cream for serving, if desired

Spray each sheet of foil with cooking spray. Top each piece with equal portions of potatoes, bacon, and ranch dressing mix. Add salt and pepper to taste. Add 1 tablespoon of butter to each serving. Wrap securely.
Grill for 20 to 30 minutes. Let stand 10 minutes before serving. Serve in foil, topped with sour cream if desired.

Three Cheese Potatoes

3 large potatoes, peeled and cut into 1-inch cubes
1 medium onion, chopped
3 tablespoons grated Parmesan cheese
1 tablespoon minced chives
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
2 tablespoons butter
1/2 cup crumbled cooked bacon
1/2 cup shredded part-skim mozzarella cheese
1/2 cup shredded cheddar cheese
 
In a large bowl, combine the first six ingredients. Transfer to a double thickness of greased heavy-duty foil (about 18 in. square). Dot with butter.  Fold foil around potato mixture and seal tightly. Grill, covered, over medium heat for 15-18 minutes on each side or until potatoes are tender. Carefully open foil. Sprinkle the bacon cheeses over potato mixture. Grill 3-5 minutes longer or until cheese is melted. Open foil carefully to allow steam to escape. Yield: 4-6 servings.


7.09.2013

Dutch Oven Pizza

1 Package active dry yeast (1 Tbs)
1 cup warm water
1 teaspoon salt
1 teaspoon oil
2 1/2 cups flour
 
Pizza Sauce and Toppings of your choosing

 Mix first 5 ingredients together and spray the cold dutch oven with pam, then mash the dough in the bottom. Add the toppings and cheese and cook with 12 coals on the bottom, and 15 on the top for about 15 minutes.
Makes 2 (12 inch) pizzas.

7.03.2013

Buttermilk Caramel Syrup

1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter
1 tsp baking soda
1 tsp vanilla
 
In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and whisk  in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.
 

7.02.2013

Sweet Pork Toquitos

I always have left overs when I make Cafe Rio Style Pork found a gem of a recipe to use up some of the left overs! Yay :)
 
Cafe Rio Style Pork
7 inch flour tortillas
2 cups Monterey Jack Cheese
Ranch Dressing for dipping (Or whatever sauce you love)

Lightly spray a cookie sheet. Place 1/4 cup of shredded pork on to a tortilla and roll tight. (A little juice may leak out but makes it all the yummier) Sprinkle the top with cheese and place in a 375 degree oven till the cheese melts. About 10 minutes. Remove from oven and let cool for about 5 minutes before serving. Place them on a platter with a bowl of Ranch dressing, and enjoy!!! 

Texas Trash (warm bean dip)

1 (8 ounce) package cream cheese, softened
1 cup sour cream
2 cans (16 ounces, each) refried beans
1 packet taco seasoning
2 cups cheddar cheese, shredded
2 cups monterey jack cheese, shredded

Preheat oven to 350 degrees. Mix together cream cheese and sour cream in a large bowl. Mix in refried beans until combined. Stir in taco seasoning. Spray a 9x13 baking pan with cooking spray. Spread mixture evenly into the bottom of the baking dish. Sprinkle the top with both cheeses.
Bake for 25-30 minutes, or until cheese in melted and slightly browned. Serve with tortilla chips.

Crock Pot BBQ Chicken

4 Chicken Breasts
Bottle of BBQ Sauce
6 oz. Cherry Coke
1/2 C. Brown Sugar
 
Place everything in the crock pot on low for about 5 hours. An hour before serving, take the chicken out and shred it with a fork and put it back in the crock pot til ready to serve.

Panda Express Chow Mein

1/4 c. soy sauce
1 Tbsp. brown sugar
2 cloves garlic, minced
1 tsp. fresh ginger, grated
ground black pepper, to taste
2-3 Tbsp. vegetable oil
3 (5.6 oz) packages refrigerated Yaki Soba noodles (found in the produce section of the grocery store.. usually the 3 packages are sold together in one 17oz. pack)
2/3 c. chopped celery (chopped diagonally)
1 medium-sized onion, thinly sliced
2 c. chopped cabbage
In a small bowl combine soy sauce, brown sugar, garlic, ginger and black pepper. Set aside.
Remove Yaki Soba from packages and discard included flavoring packets. Rinse noodles well, drain, and set aside.
Heat oil in a large wok or skillet. Add celery and onion and saute for about 1-2 minutes or until onions start to become soft and transparent. Add cabbage and saute an additional minute or so.
Toss Yaki Soba noodles and soy sauce mixture with the vegetables over medium-high heat for an additional 2-3 minutes or until noodles are heated through.

Coconut Syrup

1/2 c. butter
¾ c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.

Churro Waffles

1 teaspoon salt
4 teaspoons baking powder
1 1/2 cups warm milk
3 shakes of cinnamon

For the churro topping
1 cup of white sugar
1/2 cup cinnamon
1/2 cup of melted butter

In a large bowl, mix together flour, salt, baking powder and sugar; set aside.  Combine churro topping and set it aside. Preheat waffle iron.

In a separate bowl, beat the eggs. Stir in the milk, butter and vanilla. Pour the milk mixture into the flour mixture;  Next fold in three shakes of cinnamon beat until blended. At this time you can also melt your 1/2 cup of butter used to pour over waffles. Next generously spray your waffle iron with no stick cooking spray. Than ladle the batter into a preheated waffle iron. Cook the waffles until golden and crisp. Once fully cooked immediately pour melted butter on each side of the waffle and than dip each buttered side into your cinnamon/sugar churro mixture.