Monthly Archives: February 2011

Recipe #14: Honey Glazed Drumsticks

I eat a lot of chicken, which is surprising actually since I found out in the last year or so that I’m actually allergic to it. I’ve never noticed a severe reaction, nor have I really paid enough attention to how I feel after eating it to notice if anything is wrong. That being said, I haven’t stopped eating it either.

I was cleaning out the freezer the other day and found a package of drumsticks and decided to make that for supper. I searched Tasty Kitchen for drumstick recipes and found Honey Glazed Drumsticks. I actually had all of the ingredients except for the cajun seasoning, which was alright with me. I had a bad experience with something that was supposed to be “cajun” and now I can’t hardly even stomach the smell of it. I used some Everday Style Smoky BBQ rub instead. I also completely forgot about the soya sauce.


  • ½ cups Flour
  • 1 teaspoon Cajun Seasoning
  • 3 pounds Chicken Drumsticks, Skin Removed
  • ½ cups Margarine, Melted, Divided Use
  • ¼ cups Packed Brown Sugar
  • ¼ cups Honey
  • ¼ cups Lemon Juice
  • 1 Tablespoon Soya Sauce

Preparation Instructions

Preheat oven to 350 degrees F.

In a bowl, mix flour with Cajun seasoning. Add chicken pieces and shake until well coated. Pour 4 Tablespoons of melted margarine into a 9″ x 13″ baking dish. Place chicken in pan, turning once to coat. Bake for 30 minutes.

Meanwhile, mix brown sugar, honey, lemon juice, soy sauce, and remaining butter. After 30 minutes, pour the sauce over chicken. Bake 45 minutes longer, until chicken is tender, basting several times with pan drippings.

This turned out really good. So good in fact that I was finishing up the last bites when I realized that I had forgotten to take a picture. The chicken has that nice honey/brown sugar sweetness, while the lemon gives it a bit of tangy flavour. I shared the recipe with my mom the same night and she has since made it too and said it was a success for her and dad.

Is this going to be a repeat? Definitely. It was a quick, low maintenance recipe. I need to make it again just to get a picture!


Recipe #13: Daddy’s Special Waffles

The morning after I made fluffy french toast for supper I got up and made waffles for breakfast. I love waffles. Everytime I go home I make a special request to my mom that we have waffles for breakfast on Sunday morning. Growing up I remember coming home from church on Sundays and Mom making waffles while we watched Teddy Ruxpin on TV. The tradition still sticks somewhat as it’s usually a Sunday morning when I decide it would be a good time for waffles. Just because these waffles have “Daddy” in the title, doesn’t mean they are MY daddy’s special waffles.

I normally use the same waffle recipe that Mom uses, but of course if I’m trying to make 100 new recipes this year I’ve got to try new things, even in place of old favorites. This waffle recipe from Tasty Kitchen had lots of good reviews, so I decided to give it a try.


  • 1-½ cup All-purpose Flour
  • 1 Tablespoon Baking Powder
  • ½ teaspoons Kosher Salt
  • 4 Tablespoons Unsalted Butter, Melted But Not Hot
  • 2 whole Large Eggs
  • 1 Tablespoon Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1-¼ cup Milk

Preparation Instructions

Pour the melted butter into a medium mixing bowl. Whisk the eggs, one at a time, until thoroughly beaten.  Be sure the melted butter is not too hot, we don’t want the eggs to cook.  Whisk in the sugar and vanilla. Drizzle in the milk and whisk until combined.

Add the dry ingredients to the wet mixture and stir to combine, but don’t over beat.  Set aside for a few minutes to prep the waffle iron. Fill your waffle iron and enjoy!

The waffles turned out really light. They came out of the waffle iron with a nice golden colour and they tasted delicious! A new favorite for sure – it made the perfect amount of waffles too – enough for breakfast plus a few left over for breakfast tomorrow before work, a total of 8 round waffles.

Waffles in our family aren’t waffles though without making white sauce to go along with them. In fact as much as I love waffles, I don’t really even like waffles without the white sauce. It’s a fairly Mennonite thing though I think as most people I know who are familiar with white sauce and waffles come from a German Mennonite background just like me. If you’re going to make waffles though, you’ve got to serve it with this sauce!

White Sauce


  • 3 tbsp. margarine
  • 2 tbsp. cornstarch
  • 2 cups milk
  • 1/2 – 3/4 cup sugar
  • 1 tsp. vanilla

Preparation Instructions

Combine margarine and cornstarch over low heat to form a paste.  Whisk in 2 cups of milk and 1/2 cup to 3/4 cup of sugar. Bring to a low boil over medium heat, stirring constantly or the mixture will burn. Once it boils remove from heat and stir in the vanilla. Serve while warm over your waffles!

Recipe #12: Fluffy French Toast

Breakfast and brunch are definitely my favorite meal of the day, although the meal I probably cook the least often. Nice breakfast or brunch is typically reserved for the weekends when I have enough time to do the cooking, enjoy eating it and then still be able to clean up. Of course the nice thing about breakfast food is that you can always have it during other meals in the day.

Elliot: So, are you guys doing something special for your anniversary tonight?
Turk: You know what would be great?
Carla: Here we go.
Turk: “Brinner”.
Elliot: What-er?
Carla: Breakfast for dinner. He’s obsessed with it.
Turk: I just don’t see what wrong with having a nice glass of wine with a pancake.


I’ve had this recipe bookmarked for awhile and decided to make it for supper one night for myself and my roommate.  I love pancakes and I love french toast so this seemed like a good thing to try!


  • 2 Tablespoons Vegetable Oil
  • 1 cup Flour
  • 1 cup Milk
  • 2 whole Eggs
  • 1-¾ teaspoon Baking Powder
  • ½ teaspoons Salt
  • 1 teaspoon Sugar
  • ⅛ teaspoons Ground Cinnamon
  • ½ teaspoons Vanilla Extract
  • ½ teaspoons Maple Flavoring (Optional, See Note Below)
  • 10 slices Bread, Your Choice

Preparation Instructions

Heat a skillet over medium-high heat and brush on just enough vegetable oil to coat the entire skillet. Whisk together all the dry ingredients, and in a separate bowl, mix together all the wet ingredients. Combine the wet and dry ingredients; stir until just combined. Pour the batter into an 8×8 square baking dish and dip single pieces of bread into the batter, flipping to coat both sides. Place immediately on the hot skillet. Flip when browned and brown the other side.

It tasted…interesting. It wasn’t quite a pancake, and it wasn’t quite french toast either, but whatever it was, it was good! I didn’t have any maple flavouring so I just used extra vanilla. I used homemade bread that was quite heavy so the batter didn’t really soak in. I think the best kind of bread would be light store bought bread so that the batter could really soak in.

Will I try this again? Yes, but probably without the cinnamon.