Sour Cream and Blueberry Waffles

2 cups all-purpose flour
1 1/2  teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup sour cream
1 cup whole milk
3 eggs
8 tablespoons butter melted and cooled
1 cup blueberries

Preheat your waffle iron on medium-high heat.

In a large bowl, combine the flours, baking powder, baking soda, and salt. In a smaller bowl, whisk together the milk and sour cream, and then whisk in the eggs. Pour the wet ingredients into the dry, and stir just until combined. Fold in the butter, and then the blueberries, stirring minimally.

Pour 1/4 cup of batter per waffle onto the iron and cook until the waffles are a light golden brown. 

Serve waffles with maple syrup and a dollop of sour cream, or a dusting of powdered sugar.

Serving Day: Take frozen waffle from bag and put into toaster. Serve with syrup. Enjoy! 

August Swap Details

Back to basics. We're swapping this month at 10 a.m. at The Gathering Place. We are missing a few people and need to find subs (or permanent replacements) if you know anyone interested. 


Category Assignments:
Beef: Casey 
Beef with Pasta:  *
Soup/Grill: *
Chicken:  *Allison
Chicken with Pasta: Melanie 
Breakfast: Elisha
Other:  Josie 
Grill: Elizabeth


*Subs needed

Juicy Cookout Burgers

This recipe is from a cookbook I received last year at Christmastime, Once-A-Month Cooking: Family Favorites by Mimi Wilson & Mary Beth Lagerborg. It's taken me about 6 months to open the book, so beware... there will likely be more to come from here in the near future!

2 lbs lean ground beef

1 8 oz can tomato sauce

1 oz envelope dry onion mushroom soup mix

In a large bowl, combine ingredients and mix gently. Shape the mixture into 6 patties. Freeze.

On serving day throw them on the grill. That easy. Hope they're yummy!