Waffles

These are wonderful! I make a big batch and I freeze them and use them as 'Eggos'. Use directly from frozen or let thaw on the counter. If frozen they usually need twice through the toaster or 15 seconds in the microwave and once through the toaster.
Ingredients
1 1/2 Cups Oats
2 Cups Flour
2 Tsp. Baking Soda
1 Tsp. Baking Powder
Pinch of Salt
1 1/2 Cups Buttermilk
1 Cup Milk
1/4 Cup Oil
1 Egg
1/3 Cup Sugar
Dried Fruit Powder (Optional)

Grind the oats in a blender or food processor until fine. In a large bowl, combine the first 5 ingredients (and fruit powder if using). In a small bowl combine the rest of the ingredients, and mix until smooth.
Stir the wet into the dry just until mixed. Don't overmix!
Cook in your waffle iron.

**If you want these as pancakes instead, leave out 1/2 cup of flour**

I get dried fruit powder from Just Tomatoes. I love their products! They don't add anything to their dried fruits, vegetables or powders. My 2 year old loves to snack on dried fruit, especially in the winter when fruit selection is limited at the store. I love to keep the powders on hand for mixing in with smoothies, pancakes, waffles and muffins. The dried fruit is also great for baking with. I haven't tried any of the dried vegetables yet, but I'm assuming they would be just as good as the fruit! 

Butter

I love butter! Butter on popcorn, corn on the cob, on toast...etc etc etc! But...its expensive :(
What I have started doing is buying whipping cream when it is a day or two away from expiring (and VERY discounted!) and I make butter!!
I pour it into the stand mixer, turn it on medium high and walk away. It gets to the whipping cream stage (obviously) and then you will notice chunks of butter sloshing around in the liquid. Drain the chunks (keep the liquid though) and then put the chunks back in the mixer. Sprinkle a small amount of salt and mix again (if you don't do the salt you do get a slight whipping cream aftertaste). Re-drain, squeeze out the liquid (with your hands or with a cheese cloth) and put into small containers. Freeze what you wont use in a week or so. I freeze it in about 1 cup portions because thats what I know will definitely get used.
The liquid you drained off? Buttermilk!! I either use this right away in a recipe or I freeze it in portion sizes I know certain recipes use. Its wonderful in pancakes and waffles :)