Sour Cream Waffles

These waffles are so easy. They cook up great every time. They're the perfect texture. And I've never had complaints from the kids when I make them.
from "Back to the Table" by Art Smith

1 3/4 cups all purpose flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 tsp salt
1 cube butter, melted
1 cup milk (if desired, add a little more to help thin the batter)
1/2 cup sour cream
3 large eggs

Combine dry ingredients in a large bowl to combine and make a well in the middle. Mix wet ingredients in a medium bowl until well combined and pour into well. I use my Pampered Chef whisk for this. But you can use a mixer, too. Just be careful not to over mix it.

Pour onto hot waffle iron. I like to use my belgian waffle. Cook until golden and enjoy!

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Firehouse BBQ Grilled Chicken

I first saw this recipe on Real Mom Kitchen's blog. She found it on Picky Palate. My family loves this chicken. I had to reduce the Frank's hot sauce to 2 tbsp for my small children. (Three tbsp to 1/4 cup is just right for my husband and I.) After making it several times, I realized I hadn't posted it to our recipe blog. And since this blog is used as a portable recipe box for family and friends, it needs to be on here. Hope you enjoy it as much as we do.

14+ thawed boneless skinless chicken tenders (you can use breasts, they just take longer to cook)
2 Tbsp - 1/4 cup Frank’s Red Hot Sauce
3/4 cup of your favorite BBQ sauce
4 Tbsp melted butter
2 Tbsp Worcestershire sauce

Place all ingredients in a large Ziploc bag and marinate for one to two hours.If you are not grilling these outside, HI broil works great, too. Line a cookie sheet with foil. Place cooling racks over the foil. Place chicken across the racks. DISCARD the marinade!Broil chicken for about 5 or 6 minutes on each side, turn over and repeat. The tenders cook fast so this can be done in about 10 minutes.Super simple. Super fast. My kind of dinner!

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