Pumpkin Spice Waffles

This year my mom asked for a waffle maker for her birthday. She doesn't usually eat waffles, so she's never purchased a waffle maker, but for some reason this year was the year of the waffles. lol.

So, for Mother's Day, I made Pumpkin Spice Waffles for her and boy, were they delicious. If I do say so myself. lol They were also SUPER easy!

Here is what you need:

• Waffle mix (we used the suggested serving size for 4 which actually ended up making more than that; we also used the store brand that is also good to use to make pancakes)
• 2 tbs pumpkin pie spice
• 2 tsp vanilla

Here is what you do:

• Make the waffle mix with either water or milk, whatever the box calls for
• Add the pumpkin spice and the vanilla
• Let the batter rest for 5 minutes; this is a good time to heat up your waffle maker
• Add a little batter to the waffle maker and cook according to the timing of your own waffle maker
• Serve with warm syrup and butter OR powdered sugar and raspberry jam

You could also change out the pumpkin pie spice and vanilla and make a savory waffle with garlic powder and onion powder. Or, you could even add chili powder or taco seasoning for a Mexican flair. Then add hearty, meaty toppings instead. Doesn't that sound delicious? I may just have to try it and post the results.

Three Ingredients = Flavorful Pork Chops

These pork chops could not be easier to make. All you need is 3 ingredients. THREE ingredients! That’s it—seriously!

Veggies haven't made it to the plate yet.

Here is what you need:

• 4 pork chops
• 1 pkg onion soup mix (Shake to make sure it is mixed up well.)
• 1/4 cup light mayonnaise

Here is what you do:

• Place pork chops in glass baking dish.
• Slather half of mayo on one side of pork chops.
• Sprinkle half of package over mayo and then spread with a spatula to make sure every inch is covered and really pressed into the pork chop.
• Use tongs to flip pork chops over then repeat mayo and soup mix on second side.
• Cover dish with foil and place in fridge for at least an hour so the mayo and soup mix can marinate the pork chops. (You can marinate it for longer, though. I did for 4 hours.)
• Cook on a grill for 3 ½ to 4 minutes per side, depending on how hot your grill is and how thick your pork chops are. Just be sure the juices are clear and not pink.
• Serve with one of my very favorite rolls and a side of veggies!
• Oh, and don't worry if the soup mix forms crusty areas...they are YUMMY! 

Slather the pork chops.

Spread in the soup mix.

Grill on one of these or your outdoor grill.

Three ingredients, one dish, and oh-so-easy! Give it a try and let me know what you thought!

Crustless Quiche

Today is my mom's birthday, so this is a little shout out to her. (Happy Birthday, mom!)

My mom and I have our own funny little language that makes us crack right up at each other. Here is an example: We say "quiche" as if it were pronounced "keechee." lol. (I'm totally laughing right now.) So, every time I say the name of this recipe, I say "Crustless Keechee" and laugh on the inside.

Sorry for the lame photo quality...blame it on the phone.

Here is what you need:

• 9 eggs
• 1/2 cup milk
• 3/4 tsp onion powder
• 1 tsp garlic powder
• 1/2 cup grated sharp cheddar cheese
• 5 strips thick bacon
• pinch of salt
• pinch of pepper
• cooking spray

Here is what you do:

• Heat oven to 400 degrees.
• Place bacon on baking sheet with grooves and bake for 12 minutes or until mostly crispy but not too crisp.
• While bacon cooks, whisk eggs, milk, onion powder, garlic powder, salt, and pepper together until frothy.
• Stir in grated cheese.
• Place cooked bacon on bottom of greased glass round baking dish.
• Slowly pour mixture over bacon. Don't worry if bacon rises to the top or floats in the mixture. That's totally fine.
• Bake at 400 degrees for about 4o to 45 minutes, checking on the quiche (keechee-lol) every few minutes around that time. You're looking for it to start to come away from the sides, be a bit golden brown, and all of the inner gooey mixture to become a bit firm, but not terribly firm. 
• Sprinkle with a bit more salt and pepper.
• Let cool for 5 minutes before serving.
• Note: If you like green onions, feel free to add those. 

Enjoy! This quiche (keechee - hehe) really is quite delicious, especially with the onion powder and garlic powder. They add a special flavor that I love. (I usually reach for those flavors for most of my dishes...except desserts. Gag.)