With my favorite recipes for each method!
In part one of this article, I discussed my crockpot, my air fryer, and my rice cooker. The following are a few more appliances and my family’s favorite recipes for each of them!
My waffle maker
I bet you’re expecting a waffle recipe for this appliance. I hate to disappoint you, but I am sure that my very special grilled tater tot cheese sandwich recipe made in the waffle maker, will be a big hit!
- A bag of your favorite brand of tater tots (I am fond of the “Made in Idaho” brand)
- Cheese slices of your choice (I prefer smoked gouda, cheddar, or mozzarella slices whereas my husband prefers jalapeno cheese)
- Optional additions such as cooked bacon strips, ham slices, jalapeno slices, or vegetables
- A waffle iron
- Turn your waffle iron on and allow it to begin heating
- Layer your tater tots together, closely in the size and shape of your desired sandwich (this will be your sandwich base)
- Close the lid of your waffle iron and allow the tots to cook and crisp together
- When they are cooked through and at your preferred crispiness, remove that layer (it should stay together in a “bread slice” way) and set it aside
- Repeat steps 2 through 4 to make the second “bread slice” of tots
- Once this slice is cooked through, remove it and set it aside
- Build your tot grilled cheese as you wish and return the entire sandwich to the waffle iron
- Close the lid and allow contents to cook together
- Remove sandwich, serve with a bowl of soup and enjoy!
My stand mixer
I have a red Hamilton Beach stand mixer that I love and it has served me well. My family loves when I bring it out of the cabinet because it means mama is baking! Now, I have tried several varieties of baked good recipes from cookies to brownies to pies to cakes. And while my family will eat just about anything I make, this recipe seems to be one of their favorites!
Reese’s Peanut Butter Cupcakes
(thanks to www.tastesbetterfromscratch.com)
For the Chocolate Cupcakes*
- 1 box chocolate cake mix
- 4 large eggs
- 1 cup milk
- 1/4 cup oil (vegetable or canola oil)
- 2 heaping Tablespoons plain Greek yogurts
- 30 mini Reese’s Peanut Butter Cups, divided
For the Peanut Butter Frosting:
- 1/2 cup butter (1 stick), room temperature
- 1 1/2 cups creamy peanut butter
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 2-3 Tablespoons milk
- Preheat oven to 350 degrees F. Line 2 regular muffin tins with cupcake liners.
- Mix together the cake mix, milk, eggs, oil, and Greek yogurt until smooth.
- Spoon batter into cupcake pans, filling the liners 1/2 full.
- Place a Reese’s PB cup into the center of the batter in each cup (it’s okay if the tops of the Reese’s are showing).
- Bake cupcakes for 16-20 minutes or until done. Allow to cool completely before frosting.
For the Peanut Butter Frosting
- Beat together butter, and peanut butter and mix until smooth.
- Add powdered sugar and vanilla and beat again until combined.
- Add milk and mix until light and fluffy. (Add more milk or powdered sugar if needed to make the frosting thicker or thinner).
- Frost cupcakes
- Chop up the remaining pieces of Reese’s and gently press into frosting.
- Store leftover cupcakes, covered, in the fridge for 3-4 days.
My ice cream maker
Our ice cream maker is another well-loved appliance. It’s a stainless steel Cuisinart machine that even comes with its own recipe book! The following is my personal favorite from the Cuisinart Recipe Booklet!
Simple Chocolate Ice Cream
- 1 cup of unsweetened cocoa powder
- ⅔ cup of granulated sugar
- ½ cup firmly packed brown sugar
- 1 ½ cups of whole milk
- 3 ¼ cups of heavy cream
- 1 tablespoon pure vanilla extract
- Place the cocoa and sugars in a medium bowl, stir to combine
- Add whole milk and mix on low speed or whisk
- Stir in heavy cream and vanilla
- Turn machine on
- Pour mixture into freezer bowl
- Let mix until thickened (25-35 minutes)
- Scoop and serve!