Red Velvet Waffles

Janis and I are sisters  I was the second of 6 and Janis second from the end. Our Mother was in different stages of life with each of us.  I had "Mother Earth", meaning she canned, grew vegetables, had goats and chickens and made made 100 percent whole wheat bread.  As a child I would go to school with a PB&J sandwich that was 2 inches thick, that my mother had lovingly prepared.   
The other kids would ask.

"Where did you get that bread?"  
They had never seen homemade whole wheat bread.  I on the other hand would look longingly at their wonder bread sandwich and 
that was all I wanted.  

Janis, had a mother that was going to school to get her bachelors and then nursing school. She had grown up with hot pockets and corn dogs in the freezer.  I tell this because Janis hates cake mixes.  To me they are the wonder bread sandwiches I always wanted.  I love them!  
Either way you fall.  Use a cake mix or Janis's 
Red Velvet Cupcake. 

These are amazing!

Let's get started

Cream together the cream cheese and butter.  Add vanilla, powdered sugar and milk.

 Whisk together until icing is smooth.

Mix as directed on the Red Velvet Cake mix.

Heat the Waffle Iron.  Don't over fill!  I did with my first one and I had red batter everywhere.

My Waffle Iron has a timer on it and I cooked the Cake Batter for 2 minutes and 30 seconds.  The time may vary for different Irons.

Serve with a scoop of vanilla ice cream Drizzle cream cheese icing and chocolate syrup over the whole thing.  Garnish with Whipped Cream and a cherry.

1 Red Velvet Cake Mix. 
For scratch Janis's Red Velvet Cupcake


Cream Cheese Icing
(recipe by http://twistedflavor.blogspot.com)
1 oz softened cream cheese
2 Tbsp soft butter
1 tsp vanilla
2 cups powdered sugar
1/8 cup milk


Whisk together butter and cream cheese.  Add vanilla, milk and powdered sugar.  Whisk until smooth.  I used the whisk to drizzle the icing over the  warm waffle.




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Happy Valentines Day!

Enjoy

Love,
Barbara

Cheesecake

I am a cheesecake snob. I will admit it. I'm rarely happy with homemade cheesecakes. I love Cheesecake factory cheesecake but I don't love their crust. Sunday was my birthday and my husband wanted to buy me a cheesecake but I insisted on making my own. Why pay $50 when my recipe is just as good?!?!?

In a food processor  crush 2 packages of graham crackers

Add graham cracker crumbs in a spring form pan. Add sugar, cinnamon and butter and mix until combined 

Press mixture into a crust and bake at 350 degrees for 15-20 minutes

While crust is baking, mix cream cheese, eggs, sugar and vanilla until smooth

Cheesecake needs to be baked in a water bath to prevent cracks. So I took tin foil and taped it together. I formed the tin foil around the pan in order to prevent the water from leaking into the cheesecake

When crust is done, pour cheesecake mixture into the pan. I used one of my large cooking pans to bake my cheesecake in.

Sorry about my terrible picture skills. You can totally see my sink in the back ground. I am not a creative brain. I wish I could make my pictures look amazing. I usually find that a lot of recipes have these beautiful pictures and really make me want to make whatever it is and when I do I'm disappointed because it turns out to look prettier than it tastes. I do know how to blend flavors together and what would taste good so trust that my food is good even if my pictures skills aren't!!

Cheesecake needs to bake at a low temperature for a long period of time. Bake at 300 degrees for 90 minutes. When the timer goes off turn the oven off and crack the door open. Let cheesecake sit in the oven to cool down.

xoxo Janis!!

Cheesecake

(recipe by http://twistedflavor.blogspot.com)

2 Pkg Graham Crackers

2 tbs sugar

1/4 tea cinnamon

1 cube melted butter

Crush graham crackers and pour in a spring form pan. Add sugar, cinnamon and melted butter. Mix and press down into a crust. bake at 350 degrees for 20 minutes

4 (8oz) pkg cream cheese (room temp)

1/2 cup sour cream

6 eggs (room temp)

1 1/2 cups sugar

1 tbs vanilla!!

Cream all ingredients together until smooth. Wrap pan in tin foil and place in a pan filled with water. Pour cream cheese mixture into crust and Bake at 300 degrees for 90 minutes. Turn oven off and crack open the door. Let cheesecake cool down in the oven