National Waffle Day…a Sweet Round Up of Waffles

March 25th…National Waffle Day.

Ever since starting my diet, I am ridiculously obsessed with Chicken and Waffles.  Not that I wasn’t before, but, gosh, now I realllly want them.  Or Duck & Waffles.  That will do, too.  With a runny egg on the side? Bourbon Aged Sweet Maple Syrup?

I must stop.  I can feel my hips getting bigger as I type.

So, instead of eating them all NOW, I’m making a little round up of all the waffle-goodness I can’t have now but will come back to once I have my diet under sontrol.  A little soething to look forward to, so to speak.  Ahh, waffles

So. Many. Waffles.

Dark Chocolate Waffle Cake with Mascarpone Whipped CreamFruity Pebble Waffles with Greek Yogurt!! - Little Dairy on the Prairie

Smores Waffle Sliders made with mini Eggo waffles and dipped in #Velata. Um, yeah. Doing this.Rich, fluffy chocolate liege waffles, dotted with sweet pearl sugar, and drizzled with creamy caramel sauceA little plate of heaven - Belgian Cookie Dough Waffles from The Cookie Dough Lover's CookbookBacon and Cheddar Waffles with Caramelized Apples

I had to round this out with these cupcakes from the Novice Chef.  Seriously?  Chicken and Waffles CUPCAKES?  Hold me back. Can’t breathe.  Can’t take it.  Just….ohhh.

Chicken and Waffle Cupcakes - I love this idea!  Roscoes Chicken and Waffles is practically a landmark here in the LA area, so I'd love to give these a try.

Diet, Schmi-et.  120 more days and I’m eating all the things. 


Happy Waffle Day!

Chocolate Covered Strawberry Popover Bites

If you’re going to have breakfast, have BREAKFAST.

You all know how much I like popovers, and for good reason.  They are so quick, so easy, and I always have the main ingredients to make them.  Plus, adaptable?  Holy yes.  Add chocolate, or add fruit, add peanut butter or flavorings.  Or, make them savory by adding hashbrowns and sausage, cheeses, herbs.  Totally changeable, totally delicious.

These popovers you can make with your mini muffin pan, and I know a lot of you are going to be fans of that.  Yes, I know I own 3 different official popover pans, but I’ve said it before and I’ll say it again now – you DO NOT NEED ONE.  You can use a muffin pan!  I’ve found the results are ever bit as tasty, though they do look a bit different.  The taste is what matters though.

What matters with THIS recipe is that, well, look at them.  Chocolate Covered Strawberries.  For breakfast.  They are divine hot out of the oven, so that the chocolate gets a little melty, but if you wanted to cart these off for a brunch or potluck, you totally could.  Being bite-sized is a beautiful thing.

Give them a go – you won’t be sorry.


Chocolate Covered Strawberry Popover Bites

makes 12


  • 1 cup milk
  • 3 eggs
  • 3 tablespoons sugar
  • 1 teaspoon vanilla
  • 1 cup all purpose flour
  • 1/2 teaspoon salt
  • 12 strawberries, capped
  • 1/2 cup dark chocolate chips, melted


  1. Preheat oven to 375.  Prepare a mini muffin pan with non-stick baking spray.  Set aside.
  2. In a medium bowl, combine milk, eggs, sugar and vanilla.  Beat until well combined.  Whisk in flour and salt until smooth.  Pour batter evenly into all 12 mini muffin cavities. 
  3. Bake at 375 for 5 minutes, then reduce heat to 350.  Allow to bake an additional 10 minutes, or until puffed and golden.
  4. While popovers bake, dip strawberries into melted chocolate and allow to dry on wax paper.
  5. Remove popovers from oven, fill each with a chocolate covered berry.  Serve and enjoy.



Italian Egg Frittata

Are you sticking to your New Year’s Resolution? It’s hard, I know. I read that most people don’t even make it to March before giving up. Not surprising… I still haven’t started mine, but I’m always a little late to the game. That’s all about to change.

First things first, I need to start being better about eating breakfast. Yes, I know. It’s pounded into us as kids – Breakfast is the MOST important meal. And yet, here I am, a grown adult, and most days I don’t take a bite before 3 in the afternoon. Like I said, though, this is all about to change!

Besides the fact that I need breakfast, I need the right kind of breakfast, and eggs seem to be the smartest thing for me. This Italian Frittata, full of Old Country spices and fresh, flavorful ingredients, is exactly the kind of thing I need. Obviously, this frittata is made with plenty of eggs, and eggs are diet friendly and a health boost.  What a way to stick to that resolution (or make one now, with me…we can do it together!).  Eggs are all-natural and packed with a number of nutrients, plus, only one egg is loaded with vitamins and minerals, high-quality protein and antioxidants…and has few calories (only 70), Nice.

Give it a try!


Italian Egg Frittata

makes one 12 inch frittata


  • 6 large eggs
  • 1/2 cup heavy cream
  • pinch salt, basil, oregano, and black pepper
  • Olive oil, as needed
  • ½ cup chopped mushrooms
  • 1/2 cup chopped peppers
  • 1 green onion, chopped
  • 1 Roma tomato, diced
  • 1/2 cup cheese


1. Preheat oven to 350.

2. In a small bowl, whisk the eggs, cream, and spices.  Set aside.

3. In a 12 inch oven-safe skillet, sauté the mushrooms, peppers, onion and tomato in the olive oil over medium heat for 3-5 minutes.  Pour in the egg mixture. Quickly give the eggs and veggies a stir, then sprinkle in the cheese, and allow the frittata to set, about 2-3 minutes.

4. Remove pan from heat, and place in oven for 10-15 minutes.  Remove and allow to cool before cutting and serving.

The Incredible Egg

There’s a lot to learn about eggs, and thanks to the American Egg Board, I’ve got the skinny!  Here’s what you may not know about eggs:

· Eggs are all-natural and packed with a number of nutrients, including high-quality protein.  The quality of egg protein is so high that scientists often use eggs as the standard for measuring the protein quality of other foods.

· Egg farmers work hard to provide safe, nutritious food while maintaining the highest quality care for their hens. Today’s hens are producing more eggs and living longer due to better health, nutrition and living environment.

· Egg production today uses fewer resources and produces less waste. A new Egg Industry Center study shows the industry has decreased greenhouse gas emissions by more than 70 percent and uses 32 percent less water over the past 50 years.

· At an average of just 15 cents apiece, eggs are the most affordable source of high-quality protein.

Want even more healthy egg recipes?  Here are a few to take a look at on the Incredible Egg Recipes archive…

· Farmer’s Market Omelet

· Basic Frittata

· Baked Eggs

Disclaimer:  This post was sponsored by the American Egg Board.  The recipe, all thoughts, and opinions are my own.

Blue Cornmeal Crepe Enchiladas

3 days from now?

It’s the Official Backwards Day.

Yep, January 31 is Backwards Day, and Bisquick invited me and a couple other fun bloggers to host a Backwards Day Brinner Bash to celebrate.  You may recall that last week I made you the most incredible Inside Out Crepe Omelets (yum!), which are very much breakfasty, in my opinion.

All good.

Nothing wrong with Breakfast for Dinner.  It’s a fun excuse to be silly – sit on your chair backwards, wear your pjs to dinner, turn your shirt inside out…that kind of silliness is always a good time, and kids love it.  So why not?

So what did I make for my Brinner Bash? Blue Cornmeal Crepe Enchiladas.


Yep, instead of your average corn or flour tortilla, I made my own crepes (breakfasty) using Bisquick and blue corn meal, then used those suckers to make enchiladas.  Perfect. Brinner. Cuisine.

Now it’s confession time.

I rarely (okay, never) – make TexMex or Mexican or Southwestern foods.  I just don’t.  Don’t ask me WHY…I don’t have a reason.  Maybe I fear I won’t make it right?  Maybe I fear it will take too long?  Maybe I fear that I just don’t have what it takes?

Well…I have what it takes, apparently.

These Blue Cornmeal Crepe Enchiladas are pretty darned incredible.  And easy? Yep.  Not sure why I worried about it.  Brandi and her hubby Nick came up for our Brinner, and there was nary a thing left.  Of course, Nick is a Mexican Vacuum – you should see that boy with a plate of tacos…  It’s awe inspiring.

You are certainly welcome to amp up the heat on the sauce if you are so inclined, but for us, we kept it fairly mild.  In fact, we dubbed it MexAmerican – a safe but delicious spin on South of the Border Cuisine.

Give it a shot!


Blue Cornmeal Crepe Enchiladas

serves 4-6

For the Crepes

  • 2/3 cup Original Bisquick® mix
  • 1/3 cup blue cornmeal
  • 3/4 cup milk
  • 2 eggs

For the Enchiladas

  • 1 pound cooked chicken breast, cubed or shredded
  • 2/3 cup sour cream
  • 1 cup prepared salsa
  • 1 – 10 ounce can cream of chicken soup
  • 1 teaspoon salt
  • 1 cup fresh pico de gallo
  • 2 cups Mexican blend cheese


  1. Preheat oven to 350. Prepare casserole dish with non-stick baking spray. Set aside.
  2. In a large saucepan, combine sour cream, salsa, cream of chicken soup and salt. Stir occasionally over medium low heat as you prepare the blue corn crepes.
  3. To make the crepes, whisk together all of the ingredients until very well combined.
  4. Spray a crepe pan or large, flat skillet with non-stick cooking spray before making each crepe. Pour roughly ¼ cup of crepe batter onto hot skillet and spread the batter as thin as possible into a circle. Flip after 1-2 minutes, or after browned. Allow to cook after flipping for 30 seconds. Remove crepe from heat and place layers of wax paper between prepared crepes until all 6 have been made.
  5. One at a time, fill prepared crepes with the salsa mixture and cooked chicken, then top with a spoonful of pico de gallo. Roll the crepe and place into the prepared casserole dish. Repeat with remaining crepes. Top enchiladas with remaining salsa mixture and shredded cheese. Bake for 20-25 minutes until cheese is bubbly and melted. Remove from oven and serve warm with additional pico de gallo, if desired.

Note – if you don’t have access to blue cornmeal, yellow works too!

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Inside Out Crepe Omelets

Did you know that next week – January 31st, to be exact – is the Official Backwards Day?

You can stand on your head, read the end of a book first, wear your clothes inside out (that’s why I do it, ahem…of course, I don’t accidentally wear a tee shirt all day inside out), or, easiest and most delicious? Have breakfast for dinner.

We do this pretty often around here, and there’s no need for an official reason…we just really like breakfast foods. Who doesn’t? They’re sweet, savory, warm, filling, and most of all, they are typically pretty darned easy to prepare.

So when the folks over at Bisquick invited me to whip up something “Brinner” worthy (you know, Breakfast + Dinner = Brinner), I was all in from the get-go.


What did I make?

Inside Out Crepe Omelets.

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The Perfect Holiday Belgian Waffles

The smell of waffles is kind of unforgettable.

I will never forget my first trip to Europe, and my first true waffle experience.  In Brussels, you walk down the bustling city streets, shopping as the snow falls over your eyelashes, and the smell of freshly baked waffles hits you before you even get within eyeshot.  Sweet, crisp, maple laden goodness is about to knock you over in one bite.  We had them twice a day, everyday, while in town, without fail.

They are that good.

I’ve not been back to Belgium in several years, but that vivid memory sticks with me to this day.  Like I said…unforgettable.


So, when I was challenged by Glade® to make a recipe based on their new holiday scent Merry Maple Morning – part of their Limited Edition Winter Collection – I knew that waffles were the exact thing to make.  There is no denying that overwhelming maple aroma in a plate full of Belgian Waffles.

I have other waffle recipes I like – even love – but this one, well, it’s my new favorite.  The additional step of dividing the egg yolks and whites, and whipping those whites into a fluffy meringue creates a light and airy batter that’s hard to resist.  Plus, there’s no wait, like with many other waffle recipes, and maybe even better, it’s laden with delightful orange zest, offering a truly citrusy holiday flavored waffle that is bound to create lasting memories of your own. It may not be Christmas in Belgium, but it will certainly be delicious.


Holiday Belgian Waffles

makes 4 large waffles

Prep Time: 10 minutes

Cook Time: 10-20 minutes


  • 2/3 cups sugar
  • Zest of 1/2 orange
  • 2 cups all purpose flour
  • 1/4 teaspoon Sea Salt
  • 1 tablespoon baking powder
  • 2 large eggs, divided
  • 2 teaspoons vanilla
  • 1 cup whole milk
  • 1 cup melted butter
  • Maple Syrup, as desired


  1. Preheat waffle iron according to manufacturer’s instructions.
  2. In a small bowl, combine the zest and the sugar with your fingers, working the zest into the sugar until it is aromatic. Add in the flour, salt and baking powder. Whisk to combine. Set aside.
  3. In a separate bowl, beat the egg yolks slightly, then add vanilla, milk, and melted butter.
  4. Combine the wet and dry ingredients. Do not over mix.
  5. In a separate bowl, beat the egg whites to stiff peaks. Fold into the waffle batter.
  6. Spoon batter into waffle baker and follow manufacturer’s instructions. Serve hot with syrup and whipped cream, if desired.

recipe 2

P.S. To help get us all into the holiday spirit, Glade® has teamed with Jordin Sparks and The Young People’s Chorus of New York City® to debut an original new song called “This is My Wish”. Inspired by the best feelings of the holidays, “This is My Wish” is a simple, joyful reminder that peace is the greatest gift of all. On top of that, to honor the occasion Glade® is donating $150,000 to Toys for Tots, which means 15,000 boys and girls will have something special in their stocking. Download the song for free here!



Disclaimer:  This post was sponsored by Glade.  All thoughts and opinions are my own.

Sweet Potato Hash and Sunny Eggs

Sometimes, you just want something simple. 

Dinner seems impossible, the day was too long, the night is filled with more work than you care to think about.  On days like this, I like to think breakfast for dinner.

Pancakes.  Waffles.  Bacon and sausage.


This sweet potato hash is an easy solution that will have you ready to face the rest of the evening, full of carbs and protein.  Safest Choice™ Eggs are the star of this show, and lucky for the both of us, they sponsored this recipe post.  Now, while I can’t help you with your paperwork,  I can get you fed.  I know you have SO MUCH WORK TO DO.

You can thank me later.  I’ll be on Facebook.

 Like you.


Sweet Potato Hash with Sunny Eggs

Serves 6


  • 3 cups cubed sweet potatoes
  • 1 Onion, thinly sliced
  • 1 green pepper, diced
  • 1 tablespoon minced garlic
  • 4 Tablespoons butter
  • salt and pepper
  • 6 Large Safest Choice™ Eggs


Cut the sweet potatoes into cubes and boil them until they are tender.

In a sauté pan place the butter when melted add the onions, pepper, garlic,  and sweet potatoes and sauté until they get a little color. Season with salt and pepper.

In a frying pan over medium heat, prepare the eggs sunny-side up.  Serve over hash.

Sunny Side Up

Oh, but you want to know how to make the perfect sunny side up egg.  I see.

No problem.  There are a few tips to help you out.  You can thank me later.

Use a true NON-STICK pan.  That goes a long way.  If that’s not available, use a heavy skillet, and be sure to coat is with enough oil or butter to competely cover the surface.

Make sure the pan is hot enough.  If you can drop a bit of water onto the oil and it disappears, you are good to go.  This will get your whites holding that nice round shape you want.  Don’t let it get too hot though – your whites will burn before the yolk stand a chance.

Crack the eggs one at a time into a bowl.  One at a time.  One at a time.  Then, slowly pour that egg into the hot pan, reduce the heat to low, and watch the magic happen.  Repeat with each egg.  One at a time.  One at a time.

Allow the egg to cook a bit, until the whites are completely cooked and the yolk is still jiggly.  You know how you like your yolks, I’m not here to tell you that.  If you do want that yolk more done, you can cover the pan with a lid, but be sure to check on it from time to time to make sure it doesn’t over cook.

There you have it, the perfect Sunny Egg!


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Spooky Delicious…Spiderweb Pancakes


It’s upon us, folks.  Before you know it, the kiddos will be dressed as ghosts and goblins (what’s a goblin even LOOK like?), zombies, witches, and Teenage Mutant Ninja Turtles.  A few days later, we’ll set the clocks back and then it will snow and we’ll all go buy Christmas presents and champagne for the New Year.

But I digress.

Before that all goes down, let’s focus on the holiday at hand…Halloween.

I created these spooktacular Spiderweb Pancakes for Dixie Crystals this month, and despite looking complicated, I assure you, they are not.  Even Mike, my chef Partner-In-Crime-Who-Can-Not-Make-Pancakes had these under complete control.


A bottle with a tip worked really well for us, or, a piping bag fitted with a small round tip would work as well, maybe even better.  Just be sure to use SOMETHING, as you’ll be hard-pressed to do it without one of these tools.

As you can see, we made some black, and left some un-colored. The choice is yours, and I think your little trick-or-treaters will love them either way.  Maybe whip up a batch before heading out to collect candy from strangers?

It only seems rational.

You can grab the recipe here.

Happy Halloween!!

Kentucky Hot Brown Potato Waffles…with Idaho® Potatoes

A couple of weeks ago, I spent a few days in Idaho Falls, Idaho, courtesy of the Idaho Potato Commission.


That’s right…a trip all about potatoes.  Russets, Golden, Purple.  Big. Small. Fingerling.  Mashed, chips, whole.  Baked and fried and sweet and savory.  Heck, we even had doughnuts made out of potatoes. It happened.

It was a freaking lot of potatoes. I can honestly say that after an estimated 39 different potato dishes in four days, I was pretty much carb-ed out.

But what a way to go.

It was a wonderful trip, and full of amazing folks.  The potato farmers were genuine and so open…we toured their farms, saw their storage barns (the one below has 5 million pounds of potatoes in it, and they CAN stay there for nearly a year if need be!), ate at their property, met their kids.  Heck we even dug up potatoes one morning!


One cool thing I learned was that during the week of potato harvest every year (yes, there is a special potato harvest week) the schools CLOSE.  Yep, they close so that the kids can help their families or work for other farms and make a really good wage.  We met a few of these teenagers – driving the potato trucks or unloading onto conveyor belts.  So humble and sweet – I loved it!

We were also able to spend time at Potandon, (you may have heard of Green Giant? Yeah, this is part of that) where we tasted a million different potato dishes, raw potatoes, potato pizza, potato this, potato that…



After our time at Potandon, we headed into the mountains, to Teton Springs Lodge in Victor, Idaho.

Holy mercy.


Our cabin was huge – I stayed in a 5 bedroom behemoth with my girlfriends that was so enormous that we were actually the location for the group lunch that day.  And look who cooked for us?  Yep, that’s James Beard’s own Chef Rick Sordahl.


I know, right?

As if they weren’t treating us well enough, we spent our sunset riding horses through the mountains, taking in views like you can’t even imagine.  That?  Well, that was followed up with a farewell dinner and campfire that will go down as one of my favorite experiences ever.


So, thank you, Idaho Potatoes, for the amazing adventure and information.  It was unforgettable.

Now, let’s talk Kentucky Hot Browns.  Well, to be more specific, Hot Brown Waffles.

That’s right…waffles.

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