Category: Recipes

Original Waffle Cookies

I read new interesting recipe from MyDailyMoment recipe and sure yummy not for children but for adult as well. One part waffle, one part cookies, all parts delicious. Prepare these goodies as you would waffles, but kick it up a notch with a few sweet treats. It won’t matter whether you’re eating them as breakfast, lunch, dinner or dessert.

2 cups flour 1 cup sugar 3/4 cup butter 3 eggs 1 tsp. vanilla extract 1/2 tsp. almond extract 1/3 cup chocolate chips

Mix all ingredients well in a large bowl adding choco-chips the last. Drop by teaspoonfuls into your hot waffle iron so as not to make big waffles, but small cookies and serve warm or cooled.

Upon reading the ingredients and easy step, I would certainly try this one out. This would be a good treat to your picky eater who just want to munch cookies.

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Barcelona-Style Omelet

If you like eggs, you’d probably like this recipe I found on my email. I subscribe on MyDailyMoment to received their daily recipe. Omelet is today’s MDM recipe. I love everything to do with eggs so though of sharing it in here too. Recipe source:


* 1 large fresh plum (Roma) tomato

* 1 tbsp. extra-virgin olive oil

* 1/4 cup red bell pepper, diced

* 1/4 cup green bell pepper, diced

* 2 tbsp. yellow bell pepper, diced

* Salt

* Freshly ground black pepper

* 8 large eggs

* 1/4 cup pitted black olives

* 3 thin slices of prosciutto, thinly sliced

* 6 leaves fresh basil, cut crosswise into fine strips


1. Preheat oven to 400 degrees.
2. Bring a small saucepan of water to a boil. Fill a small mixing bowl with ice and water. With a small, sharp knife, cut out the core of the tomato and, on its opposite end, score a shallow X in its skin. Place the tomato in a slotted spoon and lower it into the boiling water; leave until its skin begins to wrinkle, about 30 seconds. With the slotted spoon, immediately transfer the tomato to the ice water to cool. Peel the tomato with your fingertips and, if necessary, the knife. Cut it crosswise in half, remove its seeds with a fingertip, and then cut the tomato into small dice. Set aside.
3. Heat a heavy nonstick ovenproof skillet over medium heat. When the pan is hot, add the olive oil. When the oil is hot enough to swirl easily, add the peppers and sauté, stirring occasionally, until they start to caramelize, about 5 minutes and season with salt and pepper. Add the tomatoes and cook for 2 minutes more.
4. Meanwhile, break the eggs into a large bowl. Season with salt and pepper and whisk well. Add the eggs to the pepper-tomato mixture and stir constantly until curds start to form. Cook until the mixture has begun to set but is still fairly moist.
5. Remove the skillet from the heat and scatter the olives and prosciutto over the top. Put the skillet in the oven and cook until the omelet is completely set but still slightly moist, about 5 minutes more. Remove from the oven and sprinkle with the basil. Drizzle the top with extra-virgin olive oil and let the omelet sit for 5 minutes. Cut it into wedges and serve.

No Spain. No gain. This Spanish-style omelet is rich in flavor thanks to plenty of fresh vegetables. The prosciutto really drives the terrific taste home.

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Beef Tips

Another tasty food and recipe in my junk mails that I want to share ya’ll. There’s nothing like a mouthwatering meal of easy beef tips for dinner. With just five ingredients, it’s a quick fix for a starving family. Tip the dinner menu in your favor.

1 can cream of mushroom soup

1 cup 7-Up or Sprite

1 cup sliced mushrooms

1 envelope dry onion soup mix

2 lbs. lean chuck roast

Place beef in crockpot. Pour mushroom soup over meat and top with onion soup mix. Add 7-Up and mushrooms. Stir well. Cover and cook on low for 6 to 8 hours. Serve over buttered noodles for best results.

Where there’s a will, there’s a way to make lean meats tastier. Check out more recipe at Created by The MDM Team