Made Patty Melts today for dinner.  Used Waffles and Chicken with a special sauce.  The sauce is east to make.

1 Tablespoon Honey
1 Tablespoon Brown Sugar
1 Teaspoon Garlic
2 Teaspoons Horseradish
2 Tablespoons Yellow Mustard.

Then mix and spread on the chicken.

I used store bought waffles as they come in a good size for a breaded chicken patty.  I toasted the waffles, then buttered them and added them to the skillet and placed a slice of cheddar on top, then the breaded chicken patty, the special sauce and another slice of cheddar then topped it with another waffle.  I grilled it in the skillet over medium heat until the cheese was melted and the waffle toasted then flipped and repeated it.  The result was a perfect chicken and waffles sandwich.

1-1/2 cups black beans (1 15-oz can, drained and rinsed very
well)
2 tablespoons cocoa powder
1/2 cup quick oats
1/4 teaspoon salt
2/3 cup pure maple syrup, (honey, or agave)
1/4 cup coconut or vegetable oil
2 teaspoons pure vanilla extract
1/2 teaspoon baking powder
1/2 cup to 2/3 cup chocolate chips

Preheat oven to 350 F.
Put the black beans and syrup in your blender/food processor and blend well until completely smooth.
Add the rest ingredients except chips and blend until smooth.
Stir in the chips, then pour into a greased 8×8 pan.
Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
If they still look a bit under cooked, you can place them in the fridge overnight and they will firm up! Makes 9-12 brownies.

I used Reese’s Peanut Butter chips in mine and added a layer on top of the brownies after they were poured into the pan to make them look nice.

Ingredients:

2  english cucumbers, peeled and seeded
2 cups yogurt
1/4 cup sour cream
1 tablespoon chopped dill
2 tablespoon chopped mint
1 clove garlic
The juice of 1 1/2 limes

Directions:

In blender, puree cucumber with yogurt, herbs, garlic and lime juice; season with salt and pepper. Chill

Ingredients:

2 2/3 Cups All Purpose Flour
4 Teaspoons Baking Powder
1/2 Teaspoon Baking Soda
2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
2 Pound Carrots, Grated Fine (7 cups)
1 Cup Plus 2/3 Cup Granulated Sugar
½ Pound (2 sticks) Unsalted Butter
1 Cup Light Brown Sugar
5 Eggs
1-1/2 Teaspoons Vanilla Extract

Option: Raisins and Walnuts

3/4 Cup Chopped Toasted Walnuts
3/4 Cup Raisins (golden)

Option: Pineapple and Pecans

1 20 ounce can crushed pineapple packed in its own juice, strained and pressing pineapple against strainer with wooden spoon to drain thoroughly; 3/4 cup chopped pecans, toasted .

Option:  Equal measures of grated unpeeled zucchini, peeled Granny Smith
apples or sweet potatoes may be used. All are drained 20 to 30 minutes and
each yields varying amounts of liquid.

Tangy Cream Cheese Frosting

1 Pound Cream Cheese, Softened
10 Tablespoons Unsalted Butter, Softened
2-1/2 Cups Confectioner’s Sugar
2-1/2 Tablespoons Sour Cream

Directions:

If using walnuts or pecans put chopped nuts in a medium skillet set over medium heat, shaking pan occasionally to move nuts, until fragrant, 5 to 7 minutes.

To make the cake: adjust oven rack to center position and heat oven to 350F. Generously grease & flour bottom and sides of 2 9″ round cake pans. Invert pans and rap sharply to remove excess flour.

Whisk dry ingredients, flour through salt, in large bowl. set aside. Toss grated carrots with 1 cup granulated sugar in colander set over large bowl; drain until 1 cup liquid has collected, 20 to 30 minutes.

Meanwhile, melt butter in large skillet over medium-low heat, stirring frequently; cook until golden brown, 8 to 10 minutes. Transfer to large bowl; cool for 10 minutes, then whisk in remaining granulated sugar and brown sugar. Add eggs one at a time, whisking thoroughly before adding the next; add vanilla. Add flour mixture, stirring until almost combined, then mix in carrots. (If using either option add raisins & nuts or pineapple & nuts along with carrots.)

Divide batter evenly between pans; smooth surfaces with rubber spatula. Bake until cake feels firm in center when pressed lightly and toothpick inserted into center comes out perfectly clean, 40 to 50 minutes. Transfer pans to wire racks; cool for 10 minutes. Run knife around the perimeter of each pan, invert cakes onto racks. Re-invert onto additional racks; cool completely before frosting.

For the frosting; beat cream cheese and butter in medium bowl with hand-held mixer on low speed until homogeneous, 3 to 4 minutes. Add confectioner’s sugar & sour cream; beat until well blended, 1 to 2 minutes longer.