Here is the Recipe again, in case the Link won't open. There are a couple small changes. I use McCormick's Flavor's, because I've tried others. Most of the time. I use " Anise Oil " I buy it at, Fantes of Phila. I don't use Vanilla together with Anise Flavor, like they say in the Booklet. because I think it Deletes some of the Anise Flavor. Don't use Pam anymore. I put a few drops of Oil on a brush. Added another Tablespoon of Oil to the Batter. I time the Baking, so I am free to do other things. You know, Like,Test the Pizzelles, with a cup of coffee, to be sure they are right for others. I've used this Dough; also, to make Fruit filled Cookies. Add more Flour and use just Vanilla Flavor. Roll thin , cut a 4 in. circle, add filling and fold over like a Ravioli, dampen and pinch edges. Have fun, LOU Good , Light, Crispy, Delicious, Mouth Watering, To kill for, Lou's Pizzelles 3-X large eggs 1/2 cup (1 stick ) of melted butter ( not hot ) 3 tablespoons of oil 1 cup of Sugar + 3 Tablespoons 4 Teasps. of Anise Extract or 1 Teasp. Anise Oil or Try a little less first and adjust to taste 1 3/4 cups of flour , add more to thicken 4 level, teaspoons of Baking Powder Mix well, All the ingredients, except the Flour & Baking powder Then add them and mix well. If you think the dough is too soft add a little more flour. I add until the batter peaks , ( a little stiff ) while mixing , and mix with a Tablespoon, to make a soft dough. I use a Mellon Scoop, with a trigger release, to measure the dough. I always brush the Pizzelle iron lightly with Oil when hot, before starting to Bake them. When baking the Pizzelles pile them far away from where you are working. Because they are soooo Gooood you will be eating them as you go. This will make about 40 Pizzelles, unless didn't listen and piled them too close. Then you will have about 3 left and gained 2 lb. Save one for me !!! .

AUGH! I knew that I was forgetting something. I took the recipe out last night but neglected to put it in my bag. It's sitting right on top of the table. Cloud_swift, if you want to end the suspense & post it today please go ahead, otherwise I'll post it bright & early tomorrow morning, I promise! I even tried to see if I could read the recipe off off the photo from the swap but my handwriting is terrible. My recipe came off of the wrapping from my Chicago Metallic mini popover pans (yes, I checked the chicago metallic website, too). I'm sorry I'm such a scatterbrain! The Joy recipe is very good as well. Maryanne- yorkshire pudding & popovers are one of those things. They're different, but if you make yorkshire pudding in popover pans they look the same. Traditionally you make the Yorkshire pud in the pan that the meat was cooked in as Linda says but in my Harrods Book of Traditional English Cookery they suggest making them individually in popover pans and just using some meat drippings in each pan. I prefer to make them as individuals rather than in the pan that the meat was cooked in. The individuals rise higher and make a nicer presentation IMO even though they may not be as traditional. They also stay warm for a bit longer which is a crucial thing. When I make yorkshire pudding in the pan it deflates once it's cut & just looks sad. The individuals will still have that "puff" of steam when you open them. But once you start spooning the drippings into the cold popover pan they congeal, so the pan goes into the oven until it's hot & the drippings melt. The yorkshire puddings came out so well that I started doing the same thing with the popovers. Maybe it's an unnecessary step but it's what I do. Probably why I can't remember simple things like "bring in the popover recipe so that you can post it". My brain is too full of other things! Nina

I have a couple of suggestions..... Chicken Chili from Ina Prep Time: 15 min Inactive Prep Time: hr min Cook Time: 1 hr 45 min Level: Easy Serves: 6 servings 4 cups chopped yellow onions (3 onions) 1/8 cup good olive oil, plus extra for chicken 1/8 cup minced garlic (2 cloves) 2 red bell peppers, cored, seeded, and large-diced 2 yellow bell peppers, cored, seeded, and large-diced 1 teaspoon chili powder 1 teaspoon ground cumin 1/4 teaspoon dried red pepper flakes, or to taste 1/4 teaspoon cayenne pepper, or to taste 2 teaspoons kosher salt, plus more for chicken 2 (28-ounce) cans whole peeled plum tomatoes in puree, undrained 1/4 cup minced fresh basil leaves 4 split chicken breasts, bone in, skin on Freshly ground black pepper For serving: Chopped onions, corn chips, grated cheddar, sour cream Cook the onions in the oil over medium-low heat for 10 to 15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade (pulse 6 to 8 times). Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally. Preheat the oven to 350 degrees F. Rub the chicken breasts with olive oil and place them on a baking sheet. Sprinkle generously with salt and pepper. Roast the chicken for 35 to 40 minutes, until just cooked. Let cool slightly. Separate the meat from the bones and skin and cut it into 3/4-inch chunks. Add to the chili and simmer, uncovered, for another 20 minutes. Serve with the toppings, or refrigerate and reheat gently before serving. ****************************************************** Crockpot Chicken Tortilla Soup Place in crockpot 2 or 3 boneless, skinless chicken breast halves. You can easily skip the sour cream and cheese. Without draining anything, combine in bowl: 2 (15oz) cans black beans 1 (14.5 oz) can tomato sauce 2 (15 oz) cans Mexican stewed tomatoes (or Rotel) 1 (4 oz) can chopped green chilies 1 cup salsa, your preference as to strength Pour over chicken and cook on low 8 hours. Just before serving, remove chicken, shred it, and stir it back into the soup. Stir in: 1 can Niblets corn Heat just long enough to get corn and chicken hot. Serve topped with cheese, sour cream, and crushed tortilla chips. Or put the chips in the bowl first and ladle soup on top. Either way, YUMMY and so easy!

The Australian version, provided by Kellogg's on many packets of their Nutri-grain product. The nuts of the title are of course peanuts, the bolts are the shape of the cereal product. I have made this countless times. Sometimes I've added a packet of dried French Onion Soup to the mixture. Nuts and Bolts 250g butter 2 tablespoons oil 2 teaspoons Worcestershire sauce 1 teaspoon garlic salt 1 teaspoon paprika 1/2 teaspoon cayenne pepper 500g KelloggÂs Nutri-Grain 500g salted mixed nuts Melt butter and oil together over low heat, add Worcestershire sauce, garlic salt, paprika and cayenne. Combine Nutri-Grain and nuts, place in a large baking dish. Pour butter mixture over and bake at 125C for about 1 hour, turning every 15 minutes with an egg slice. Cool. Store in an airtight container. Tried to find a decent picture of the cereal, to no avail. The link has a pic of sorts. Here is a link that might be useful: nutri-grain