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Friday, October 30, 2009
Spider Cheesecake
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Thursday, October 29, 2009
Chocolate Chip Peanut Butter Cookies
Monday, October 26, 2009
Baked Oatmeal
1/2 C. Applesauce
1/2 C. Sugar
2 Eggs
1 C. Milk
1/2 tsp. Salt
1 T. Baking Powder
3 C. Quick Oats
1/2 C. Raisins (optional)
2 T. Brown Sugar
1/2 tsp. Cinnamon
Mix applesauce and sugar together. Add eggs, milk, salt, baking powder and oatmeal. Pour into a greased 8x8 pan or similar sized casserole dish. Sprinkle with brown sugar and cinnamon. Bake at 350 degrees for 35 minutes. You can either make this in the morning and bake it right away or make it the night before and refrigerate it overnight. Serves 6-8.
Sauteed Apples:
1/4 C. Butter
4 Large Tart Apples
2 tsp. Corn Starch
1/2 C. Cold Water
1/2 C. Brown Sugar
1/2 tsp. Cinnamon
Saute apples, sugar, and cinnamon in butter until soft. In a small bowl, mix the cornstarch with the water then pour into the pan. Stir until thickened. You can add a little bit more water if you want to thin the sauce down a little bit.
Saturday, October 24, 2009
Chocolate Banana Cookies
1 C. Mashed Bananas (2 medium bananas)
1 C. Sugar
1/2 C. Butter, melted
1 Egg
1/2 tsp. Vanilla
2 C. Flour (I used white wheat flour)
1/2 C. Cocoa
1 tsp. Baking Soda
1/4 tsp. Salt
3/4 C. Coarsely Chopped Nuts (I used walnuts)
1/2 C. Chocolate Chips
Preheat oven to 350 degrees. Lightly grease cookie sheet(s). Set aside. In a mixer, combine bananas, sugar, butter, egg, and vanilla. Beat together until well blended. Add in all dry ingredients except nuts and choc. chips. Beat at low speed until a soft dough forms. Stir in nuts and chocolate chips by hand. Drop dough in heaping tablespoons onto cookie sheet and bake for 14 minutes. Let cookies cool for 5 minutes or longer before removing to cooling racks or cookies will fall apart.
Friday, October 23, 2009
The "Noodle" in Chicken Noodle
1 C. Flour
1 Egg
1/4 tsp. Salt
Water
Combine the flour, salt and egg in a small mixing bowl and stir with a spoon until mixture is crumbly. Fill a glass with cold water and start pour in about 1/4 C. amounts of water at a time and stirring until it forms a dough similar to bread dough or pie crust dough. Generously Flour your counter so that the dough doesn't stick after it is rolled out and roll out dough to 1/8", about the same as a pie crust. Use a pizza cutter to cut up the dough into noodles. Cut them as thick or as thin as you like them. I like to cut my strips in thirds so they are not quite as long but you can leave them long if you would rather. When you are completely done with your soup, chicken shredded and vegetables almost done, it is time to add the noodles to your pot. Keep the soup at a rolling boil. Using a spatula, lift several noodles off the counter at once and drop them into the soup. They will separate as soon as they hit the broth as long as they are well cut and are not stuck together when you drop them in. Add all the noodles and boil the soup for 10 minutes. These noodles really can't get soggy so you can freeze this soup or serve it as left overs and it will taste just like it did the day you made it.
Pumpkin Spice Muffins
1 1/4 C. Quick Oats
1 C. Flour (you can use white wheat flour instead)
1/3 C. Chopped Pecans
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1/2 tsp. Nutmeg
1/2 tsp. Cloves
1 tsp. Cinnamon
1/2 tsp. Salt
1 C. Canned Pumpkin
3/4 C. Brown Sugar
1/2 C. Oil
1/4 C. Milk
1 Egg
1 tsp. Vanilla
Topping:
1/4 C. Oats
1/4 C. Flour (can use wheat)
1/4 C. Brown Sugar
3 T. Chopped Pecans
1 tsp. Cinnamon
1/4 C. Cold Butter
Preheat oven to 350 degrees. Combine all ingredients for muffins and blend until barely moistened. In a small mixing bowl combine the topping ingredients and use a pastry blender to cut in butter. Grease muffin cups and fill 2/3 full. Sprinkle about 1 Tablespoon of topping (just use the 1 Tbsp measuring spoon) over top of each muffin before baking. Bake for 20-22 minutes. This recipe makes about 15 muffins for me. You can fill the muffin cups a little bit higher if you really want to use only one muffin pan.
Thursday, October 22, 2009
Glazed Lemon Muffins
1 1/2 C. Flour
1 C. Sugar
1/4 tsp. Baking Powder
1/4 tsp. Salt
2 Eggs
1/2 C. Plain Yogurt or Sour Cream
1/2 C. Butter, melted
Zest from 1 Lemon
Juice from 1 Lemon
Streusel:
3 T. Flour
3 T. Sugar
1 T. Cold Butter
*Cut these ingredients in together with a pastry blender or 2 knives and set aside.
Glaze:
1/4 C. Powdered Sugar
1 T. Lemon Juice
Preheat oven to 350 degrees. Combine flour, sugar, baking powder and salt. Add wet ingredients and mix until just combined and moistened. Don't over mix or you won't get fluffy muffins. Let the batter rest for a few minutes while you grease your muffin tin. Fill the muffin cups about 2/3 full. Sprinkle about 1 1/2 tsp. of streusel topping over each muffin before you put it in the oven. Then bake muffins for 25 minutes. Mix up glaze while the muffins are baking. When the muffins come out of the oven let them cool in the pan for 5 minutes then transfer them to a plate. Drizzle a small amount of glaze over top of each muffin. These are great warm or cold. Makes 12 muffins.
Wednesday, October 21, 2009
Lemon Chicken Linguine
2 Chicken Breasts, thawed and sliced
2 Cloves of Garlic, pressed
1/2 C. Olive Oil
Juice from 1 lemon (zest it first and save the zest in the refrigerator for later.)
2 T. Brown Sugar
2 T. Soy Sauce
1 tsp. Dried Parsley
1 T. Cajun Seasoning (don't worry about heat, this dish is not spicy at all.)
Combine all these ingredients in a ziplock bag and refrigerate for at least 6 hours.
1 lb. Linguine (or any other pasta you really like)
2 T. Olive Oil
2 T. Lemon Juice (if you don't want to use another lemon just use bottled lemon juice)
Zest from 1 Lemon (reserved from earlier)
3 Green Onions, sliced
1/4 tsp. Salt
1/8 tsp Pepper
1 tsp Dried Parsley
Parmesan Cheese
Cook pasta according to pkg directions. While pasta is cooking put the chicken along with all the marinade juices into a skillet and cook until chicken is completely cooked through. Combine the oil, lemon juice, zest, onions, salt, pepper, and parsley in a small bowl. When pasta is cooked, drain it and then put it back in the hot pot and stir in the oil mixture. Then pour the chicken and all the juices over top of the pasta and mix. Transfer to a serving dish and grate Parmesan over top.
Tuesday, October 20, 2009
Whole Wheat Bread
2 1/2 cups warm water
1 1/2 TBS yeast
1/3 cup oil
1/3 cup molasses, brown sugar, or honey (I use a little of all three)
2 tsp salt
6 to 7 1/2 cups whole wheat flour (I used 1 cup of white, 1 cup of oat flour, and white wheat for the rest)
Dissolve yeast in warm water. Add the oil and then the sugar. Mix in 5 cups of flour and the salt. Allow to sit for 15 minutes, then add enough flour so that the dough pulls away from the sides of the bowl, but is still sticky. Oil hands and working surface. Separate dough in half. Roll each piece to remove air bubbles. Roll up, pinching bottom and tuck ends under. Place in greased loaf pan and let rise about 1 inch above the top of the pan. Bake at 350 for 30 minutes. Oil top of bread when hot. Enjoy!
Sunday, October 18, 2009
Homemade Doughnuts
- 2 (.25 ounce) envelopes active dry yeast
- 1/4 cup warm water (105 to 115 degrees)
- 1 1/2 cups lukewarm milk
- 1/2 cup white sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup shortening (or margarine, that's what I used)
- 5 cups all-purpose flour
- 1 quart vegetable oil for frying
- 1/3 cup butter
- 2 cups confectioners' sugar
- 1 1/2 teaspoons vanilla
- 4 tablespoons hot water or as needed
- Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
- Turn the dough out onto a floured surface, and roll out to 1/2 inch thickness. Cut. I used a small bowl for the outside, and a baby bottle for the hole. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
- Melt butter in a saucepan over medium heat. Stir in powdered sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
- Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack or paper towels. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess, (or set them on a plate so they can be nice and sticky!)
Broccoli Cheese Soup
Butter Rolls
Mesquite Chicken Farfalle
1 lb. Farfalle (bowtie pasta)
1 C. Heavy Whipping Cream
3-4 Cloves Garlic, pressed
1 1/2 tsp. pepper
1/2 C. Butter
1 lb. Bacon, crumbled
1/2 C. Fresh Parmesan, shredded
3 Chicken Breasts
1/2 of a 12oz. Bottle Mesquite Marinade with Lime Juice (any brand)
In the afternoon, about noon, put the chicken in your crock pot and pour 1/2 of the bottle of marinade over top of the chicken. Cook on low for 5-6 hours or until chicken is done. You can do this on high but the chicken won't be quite as tender. About 1/2 hour before you want to eat put the water for the pasta on to boil (don't forget to salt the water). Cook pasta according to package directions. While the pasta is cooking shred the chicken, turn the crock pot off and put the shredded chicken back into the crock pot to soak in the juices of the marinade. Make the sauce by melting the butter in a small saucepan then add garlic, pepper, cream, parmesan cheese and crumbled bacon. When pasta is done drain it and put it in a large serving bowl. Pour sauce over top and add shredded chicken with marinade juices. Mix gently until combined. Grate additional parmesan cheese over top.
Thursday, October 15, 2009
Creamy Chicken and Wild Rice Soup
*Be forewarned, this soup takes a while to cook after you get it going so be sure to start it at least 2 hours before you plan to eat.
1/2 C. Butter
1 Onion, chopped
1 C. Frozen Corn
8 oz. Fresh mushrooms, sliced
4 carrots, sliced
3/4 C. Flour
6 1/2 C. Chicken Broth (7 bouillon cubes mixed with 6 1/2 C. water)
3 C. Cooked wild rice
2 Chicken Breasts, cut into small bite sized pieces (or cooked and shredded)
1/2 tsp. Salt
1/2 tsp. Curry Powder
1/2 tsp. Mustard Powder
1/2 tsp. Dried Parsley
1/2 tsp. Pepper
1 C. Slivered Almonds
2 1/2 C. Non-fat Half and Half
Combine butter, chicken, onion, carrots, mushrooms and corn and saute over medium high heat until chicken is done. Add flour to pot and stir until well distributed. Add chicken broth all at once. Stir until thickened, then reduce heat to low. Add cooked rice, salt, curry powder, mustard powder, parsley, pepper, and almonds. Stir well then add the half and half. Simmer on low heat for 1 hour, stirring occasionally, but be careful not to boil soup. This makes a large pot that will easily serve at least 10 people. If you have a smaller family you can freeze the left overs. Just let them thaw out in the refrigerator for 24 hours and then reheat in a pan on the stove top.
Double Chocolate Zucchini Muffins
1 C. Sugar
3 Eggs
1 C. Oil
3 C. Shredded Zucchini
2 tsp. Vanilla
3 C. Flour
2 tsp. Baking soda
2 tsp. Baking Powder
1 tsp.Cinnamon
1/4 C. Cocoa
1/2 tsp. Salt
1 1/2-2 C. Chocolate Chips
Preheat oven to 350 degrees. Line your muffin tin with muffin cups. In a large mixing bowl whisk together zucchini, sugar, eggs, vanilla and oil. Combine all dry ingredients together in a separate bowl then add to the wet ingredients, mixing until just blended. Try not to over mix the batter, you'll get fluffier, better tasting muffins. Spoon batter into muffin cups and bake for 20 minutes.
Wednesday, October 14, 2009
Creamy Chicken and biscuits
1/2 large onion
1 1/2 tsp butter
4 cups chopped cooked chicken
1 can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 cup shredded cheddar cheese
6 frozen biscuits, thawed
Preheat oven to 350. Grease bottom and sides of a 11 x 9 inch baking dish. Chop the onion and saute in butter. Combine onion, chicken, soup, sour cream, and milk in a bowl and mix well. Pour into prepared dish. Bake for 15 minutes. Remove from oven and sprinkle with 3/4 cup of cheese. Place biscuits on top and sprinkle with remaining cheese. Bake until biscuits are golden brown and sauce in bubbly, about 20 minutes. Serve immediately.
English Scones
6 1/4 cups all-purpose flour, plus more for work surface
Pinch of salt
1/4 cup plus 2 tablespoons sugar
1 heaping tablespoon baking powder
3/4 cup (1 1/2 sticks) butter, chilled and cut into pieces
4 large eggs
1 3/4 cups plus 2 tablespoons milk
More sugar, for sprinkling
1. Preheat oven to 475 degrees. Line two baking sheets with parchment paper; set aside.
2. In a large bowl, whisk together flour, salt, sugar, and baking powder. Make a well in the center and add butter. Using your fingers, work butter into flour mixture until a crumbly mixture is formed.
3. In a medium bowl, whisk together 3 eggs and milk. Add milk mixture to flour mixture and stir to combine.
4. Turn dough out onto a lightly floured work surface; knead lightly and shape into a round. Roll dough out until it is 1 inch thick. Using a 3-inch biscuit cutter (I used a small glass), cut out scones and transfer to prepared baking sheets.
5. In a small bowl, beat remaining egg and brush the top of each scone; sprinkle each with sugar. Transfer baking sheets to oven and bake until golden brown and cooked through, 12 to 14 minutes. Transfer scones to a wire rack and let cool slightly before serving.
Tuesday, October 13, 2009
Tortellini Soup
I have been wanting to try this soup for a while. It was a cold day today and it was a perfect day for soup. I have to say that the Parmesan cheese makes the dish. Don't leave it out!
2 large garlic cloves
1 TBS butter
4 cans chicken broth
2 cans Italian stewed tomatoes
1/2 package of chopped spinach (10 oz.)
1 package tortellini (16 oz.)
Parmesan cheese
In a large sauce pan saute crushed garlic and butter. Add 4 cans of chicken broth and tortellini. Bring to boil; reduce and simmer for 10 minutes. Pour in stewed tomatoes and spinach and simmer for 10 more minutes. Serve sprinkled with Parmesan cheese.
Monday, October 12, 2009
Oriental Sticky Chicken
This chicken is so good, so fast and so easy! It is a great last minute meal that tastes like you spent time on it. I made this for some people we had over and I think that they would have licked the bowl if I would have let them. They told me over and over that it was soooo good.
2-3 boneless, skinless chicken breasts, cut into bite size chunks
1 egg, beaten
1 c. crushed cornflakes
SAUCE:
1 c. sugar
1/2 c. soy sauce
Dip pieces of soft chicken into egg mixture, coat in cornflakes and place in frying pan. Cook on medium heat on burner until cooked through, 4 to 6 minutes. In a saucepan, combine soy sauce and sugar. Simmer over low heat for 2 to 4 minutes. Pour mixture over chicken and cook a few more minutes to thicken sauce. Serve over rice.
Chicken Finger Salad with Honey Mustard Dressing
2 large Chicken Breasts cut into strips (not too thick or they take longer to cook)
1 C. Buttermilk
1 Egg
1 tsp. Garlic Powder
Put all ingredients except chicken into a ziplock bag and smoosh together. Add chicken and marinade 2 hours in your refrigerator.
1 C. Flour
1 C. Bread Crumbs
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 tsp. seasoning salt
1/4 tsp. pepper
1 tsp. Baking Powder
Put all these ingredients in a separate ziplock bag and shake to combine. After chicken has marinaded, drain off milk mixture and put chicken into the bag with the flour mixture. Shake to coat all pieces of chicken well. Heat some oil in a skillet on high heat (enough oil to fill the skillet to about 1" in the bottom). You want the oil to be VERY hot because the chicken will cook faster and absorb less of the oil so just watch it carefully. Once the oil is hot enough (you should see ripples in the oil), put the chicken into the skillet and fry until golden brown about 4-5 minutes. Test the chicken by removing it from the skillet and slicing it down the center. If it is still pink put it back into the skillet for another minute or two.
Dressing:
1/4 C. light Mayo
1 1/2 T. Honey
1 T. Mustard
1/2 T. Lemon Juice
about 1/4 tsp. Garlic Powder
2 T. Milk
Sunday, October 11, 2009
Apple Dumplings
When some of my children were younger they opted to have me make these instead of birthday cake.
Pastry:
2 cups flour
2 teaspoons baking powder
3/4 cup shortening
1/2 cup milk
Sauce:
2 cups sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 cups water
Mix sugar, cinnamon and nutmeg. Add water. Cook until sugar dissolves. Take off stove.
Mix the flour, baking powder. Cut in shortening until it resembles crumbs. Add milk and mix to form a dough. Set aside.
Peel, cut in half and core apples. Put back together.
Roll out pastry. Cover each apple and put in a 9 x 13 inch baking dish. Ladle sugar mixture carefully over apples.
Bake @ 375 degrees for 45 minutes.
Makes 8 delicious apple dumplings.
Saturday, October 10, 2009
Favorite crock pot chicken
4 chicken breasts
3/4 cup water
3/4 cup ketchup
1/2 cup brown sugar
2 TBS vinegar
2 TBS Worcestershire sauce
4 TBS soy sauce
Put everything in the crock pot except the chicken. Mix and then add chicken. (It's okay if chicken is frozen) Cook on high for 4-5 hours or on low for 7-8 hours. Serve over rice.
Chicken Tacos
2 Chicken Breasts, cut into small bite sized pieces
1 C. Salsa
1 can Corn, drained
1 can Black Beans, drained
Cook chicken with 1/2 C. Salsa on medium heat until browned (not all the way cooked yet). Add corn, black beans and remaining salsa and cook until excess moisture is boiled out and chicken is completely cooked. Serve in flour or corn tortillas with lettuce, tomatoes, cheese, extra salsa and any other toppings you like on your tacos.
Friday, October 9, 2009
The BEST Sugar Cookies!
Wednesday, October 7, 2009
Turkey, Bacon, Avocado Sandwich
Wheat bread slices
Smoked Turkey sliced (from the deli)
Jennie-O bacon slices, cooked until crispy
Avocado, sliced
Sprouts
Mayo
Cream Cheese
Toast the bread and then immediately spread a small amount of mayo on each side. Then spread cream cheese on one side. Add sprouts on top of cream cheese. then add avocado, bacon and turkey. Cut in half and serve!
Baked Pasta
Chicken Fried Steak
2 lbs Cube Steak or Round Steak (tenderized meat)
1 T. Sugar
1 1/2 tsp. Salt
1/2 C. Warm Water
3 T. Vinegar
3/4 C. Flour
1/2 tsp. Salt
1/4 tsp. Black Pepper
1/2 C. Vegetable Oil
Preheat oven to 400 degrees. Combine sugar 1 1/2 tsp. salt, water, and vinegar in a bowl. Combine flour, 1/2 tsp. salt and pepper in a pie plate or other shallow dish. Heat oil in skillet over med. high heat. Dip each steak in water mixture then coat in flour mixture. Carefully place in hot oil. Brown steaks well on each side then transfer to a cookie sheet. Put steaks in the oven for 25-30 minutes to finish cooking. Meanwhile, stir remaining flour into left over oil. Heat on med. high heat while stirring until pasty. Stir in 1 1/2- 2 C. Milk and whisk until thickened. Remove from heat when gravy reaches desired consistency. Serve steaks with gravy over top.
Sunday, October 4, 2009
Creamy Angel Hair Pasta
Hi all! I FINALLY made something worth posting! :) This dish took a little while to prepare, but for the more experienced cook, it shouldn't take more than 10-15 minutes. A must for our dinners is that it has to taste good as leftovers at work the next day. This was amazing the night of, and it was wonderful the next day! Even Derrick liked it, which is the test of my cooking! The tomatoes add the perfect kick and mushrooms are optional. My personal recommendation to add a little more Parmesan cheese for the leftovers. Enjoy!
*Disclaimer: Feeding myself and Derrick doesn't usually take a full recipe, so I halved mine and I still had leftovers. I'm not the biggest fan of garlic, so I cut that down by more than half. We didn't have carrots, so those were left out completely. You have a lot of room with this recipe to do whatever suits your taste.
1 pkg. (16 oz.) angel hair pasta
1-1&1/4 pounds boneless skinless chicken breasts, cut into 1 inch pieces
1/2t salt
1/4t pepper
3T olive oil, divided
1 large carrot, divided (opt.)
2T butter
1 med. onion, chopped
1 celery rib, diced
3 garlic cloves, minced
2 cups heavy whipping cream
5 bacon strips, cooked and crumbled*
3T lemon juice (fresh is best)
1t Italian seasoning
1 cup shredded Parmesan cheese (fresh is best)
1 pkg. cherry tomatoes, halved
1 pkg. sliced mushrooms (opt.)
Cook pasta according to package directions. At the same time, saute the chicken, salt and pepper (Derrick seasoned the chicken with some dried onion and garlic salt) in 2 tablespoons oil until no longer pink. Remove and keep warm.
In that same skillet, saute carrot in butter and remaining oil for 1 minute. Add onion, celery, mushrooms, and garlic; saute for 3-4 minutes longer or until tender.
Stir in cream, bacon (I just used precooked and precrumbled bacon, it was easier and just as tasty), lemon juice, and Italian seasoning. Bring to a boil. Reduce heat, simmer uncovered for 2-3 minutes or until slightly thickened, stirring constantly (this part take a little longer, maybe about 5 minutes). Return chicken to the pan.
Drain pasta; toss with chicken mixture. Top with Parmesan cheese and halved cherry tomatoes.
The base of this recipe is compliments of Taste of Home. (No plagiarism here!)
Saturday, October 3, 2009
Basil Chicken Broccoli Pasta
1-2 Chicken Breasts, cut into bite-sized pieces
2 T. Olive Oil
1 bag Frozen Broccoli Florets
3 carrots, peeled and sliced thinly
1 Can Chicken Broth (it really needs to be a can and not water mixed with granules or cubes of bouillon)
2-3 cloves fresh garlic
1 heaping tsp. Basil
1/2 C. Parmesan + more on top
salt and pepper to taste
1 pkg. Angel Hair Pasta
Begin heating water for pasta. Heat oil in skillet over med. high heat. Add chicken and sprinkle with salt and pepper. Cook until done and remove from pot to a small plate. Add carrots to skillet and cook for 3 minutes. Cook Pasta according to pkg. directions. Add broccoli and fresh garlic (pressed) to skillet and cook for 4 minutes longer. Add broth, basil, parmesan to skillet and cook on med. low heat until ready to pour over cooked pasta. Grate additional parmesan over top before serving.
Blender Pancakes with Coconut Syrup
1 C. Wheat
1 1/2 C. Milk
1/2 C. Oil
1 Egg
3 tsp. Baking Powder
2 T. Sugar
1 tsp. Salt
Blend wheat with 1 C. Milk for 2-3 minutes in your blender. Add the rest of milk and blend for 2-3 minutes longer. Add the rest of the ingredients and blend. Cook on a hot skillet or griddle.
Coconut Syrup
1 cube butter
3/4 C. Buttermilk or Sour Milk
1 C. Sugar
1 tsp. Coconut Extract
1/2 tsp. Baking Soda
Combine butter, milk and sugar in a sauce pan. Heat to boiling and boil for 1 minute. Remove from heat. Add coconut extract and baking soda. It will fizz up. Serve over top of waffles, pancakes, french toast... or anything else. It's that good.