Lazy Day Waffles

I love waffles. Who doesn't?! But sometimes it can get time consuming with separating the eggs, whipping the whites, blah blah blah. So these are what I call lazy waffles! It's basically french toast, made in a waffle iron. They are insanely easy and use ingredients that you probably already have on hand. You'd never know these were made with traditional white bread; they taste just like the real deal!

Ingredients

• 1 egg
• 1/2 cup milk
• 1/4 tsp pumpkin pie spice (or you can use cinnamon/nutmeg)
• 1/8 tsp salt
• 1/4 tsp sugar
• 3 slices of white bread

Directions

1. Heat and oil a standard size waffle iron. While preheating, mix egg, milk, spice, salt and sugar in a medium sized bowl. Dip one slice of bread in the egg mixture, flip, and let soak for 2-3 minutes.
2. When iron is ready, place bread in center of iron and cook approximately 4 minutes, until brown and crispy. Continue with remaining slices of bread.
3. Serve with warm syrup!

Spaghetti with tomato and artichoke

Everyone raves about the Pioneer Woman, so I decided it was time to check out the blog and start cooking. It's been a long time since I've meal planned and actually cooked dinner. With my hectic work schedule, and being pregnant & exhausted, dinner seems to get pushed aside and usually ends up being pasta of some sort, frozen something or other, or lettuce.

This dish seemed really easy to make, and it contained pasta, which is a "must have" for me these days, so we decided to give it a try. Very tasty! But don't substitute soy milk for heavy cream. Our sauce was on the watery side, instead of the thick and creamy side. Still tasted good though. And it'd be great with some grilled chicken added, and a green salad on the side. I made it exactly as the recipe stated, except for my soymilk substitution.

Ingredients

• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 3 cloves Garlic, Minced
• ½ whole Medium Onion, Finely Diced
• 1 can Artichoke Hearts (14.5 Oz. Quartered Or Whole) Drained
• 1 can Diced Tomatoes With Juice (14.5 Oz.)
• 1 cup Heavy Cream
• ½ cups Chicken Broth (More As Needed)
• ½ teaspoons Nutmeg
• Salt And Pepper, to taste
• 1 pound Thin Spaghetti
• 1 cup Parmesan Cheese, Freshly Grated
• 2 Tablespoons Fresh Chives (or Other Herbs) Chopped

Directions

1. Cook spaghetti till al dente. Drain and set aside.
2. Melt olive oil and butter in a large skillet over medium heat. Add onions and garlic and saute for 2 to 3 minutes.
3. Add artichoke hearts and tomatoes. Stir and cook for 8 to 10 minutes. Reduce heat to low. Stir in cream and chicken broth. Add salt and pepper to taste (do not undersalt!) Cook over low heat until heated through, then turn off heat.
4. Place drained pasta in a large bowl. Sprinkle with 1 cup Parmesan. Pour sauce over the top. Add chives. Toss lightly to combine and coat; add a tiny bit of reserved pasta water if sauce seems too thick.