Berry Cheesy Stuffed Waffles Recipe

Disclosure AffiliateBerry Cheesy Stuffed Waffles Recipe

For how simple this Berry Cheesy Stuffed Waffles recipe is to make, it is amazingly delicious! It uses only a few simple ingredients sandwiched between toasted frozen waffles.  If someone in your family isn’t a fan of raspberry, you can swap out other flavors of jam or jelly. This is also great with made with jam from a homemade strawberry jam recipe!
 

Berry Cheesy Stuffed Waffles Recipe

 

INGREDIENTS:

1/2 cup whipped cream cheese
1/3 cup ricotta cheese
2 tablespoons confectioner’s sugar
4 Tbsp raspberry preserves or raspberry jam
8 frozen waffles

DIRECTIONS:
Mix the cream cheese, ricotta cheese and sugar in a small bowl. Toast the waffles. Spread four of the waffles with jam. Spread the other four waffles with the cheese mixture. Sandwich waffles together in pairs. If you like, dust tops with a little extra confectioner’s sugar. Enjoy!

Valentine Waffle Recipe

For an extra delicious treat with just a bit more work, defrost the waffles instead of toasting them. Form your sandwiches and then grill in butter on a griddle – just like a grilled cheese sandwich. SO GOOD!!

Maple Glazed Pound Cake & Candied Bacon Pecans Recipe

Disclosure Affiliate

Maple Glazed Pound Cake & Candied Bacon Pecans

Maple Glazed Pound Cake & Candied Bacon Pecans

Maple Glazed Pound Cake & Candied Bacon Pecans,   A play on the classic combination of pancakes and bacon, this pound cake can be enjoyed as a breakfast or dessert. My first thought was that it might be too sweet, but it works because the pound cake is buttery and not sweet. Plus, when you add bacon to a sweet dish it brings another level of flavor. I remember the first time I heard that people were putting bacon on a donut, at first it was weird to me. Then, I started thinking about how well bacon goes with pancakes , drizzle a little extra syrup on it and YUM. So, why not?

Don’t forget, The addition of pecans adds a nice crunch and nutty flavor. This is sure to be a favorite at your next brunch!

Maple Glazed Pound Cake & Candied Bacon Pecans

 

Maple Glazed Pound Cake & Candied Bacon Pecans Recipe

 

Ingredients
1 Pound Cake, sliced
2 oz. halved pecans
3 slices of bacon
1/4 cup brown sugar
2 tablespoons butter, divided
1 tablespoon maple syrup
1 cup powdered sugar

Instructions
Preheat the oven to 350
Cut the bacon into chunks, place in a bowl.
Rough chop the pecans, add to the bacon.
Melt 1 tablespoon butter with the brown sugar in a microwave safe dish.
Pour over the bacon & pecans, spread out on a sheet pan.
Bake for 15 minutes or until bacon is fully cooked. Allow to cool, break like into chunks like a brittle.

For the glaze:

Using an electric mixer, whip 1 tablespoon butter and maple syrup until smooth.
Hand fold in the powdered sugar, then finish with mixer.
Glaze should be thinner than frosting, but not runny. Add a little powdered sugar if needed.
Place slices of pound cake in a baking dish, drizzling icing between each layer and on top.
Top with candied bacon & pecans.

Notes:
To create individual layered cakes, top a slice of pound cake with glaze and another slice of cake. Glaze again, top with bacon & pecans.

maple pound cake candied bacon pecans

Cherry Spinach Tart Smoothie Bowl Recipe

Sample-Disclosure

Cherry Spinach Tart Smoothie Bowl

Recipe & Photo Credit: Back to Her Roots on Behalf of Van’s Foods

Did you know that May is Celiac Awareness Month?  Van’s is proud to offers lots of gluten-free options in the snacks market that taste great too.  In fact, they are kicking off summer with two brand new snack bars (Banana Bread and Gramwich) plus Soft-Baked Whole Grain Granola Clusters in Double Chocolate and Banana Nut.  Yum!

Here’s a delicious new recipe to try out for Cherry Spinach Tart Smoothie Bowls, courtesy of Back to Her Roots on behalf of Van’s Foods.

Cherry Spinach Tart Smoothie Bowls Recipe

PREP TIME: 2 mins
TOTAL TIME:2 mins
AUTHOR: CASSIE JOHNSTON
MAKES: 1 LARGE SERVING

INGREDIENTS

For the Smoothie:

  • 1 ripe banana
  • 2 cups frozen tart cherries
  • 1 cup baby spinach
  • ½ cup unsweetened nut, soy or animal milk
  • Maple syrup, to taste (about 1 tablespoon)

For the Toppings:

  •   Van’s Soft-Baked Whole Grain Granola Clusters
  • Chopped walnuts
  • Hemp seeds

INSTRUCTIONS

  1. Combine all the smoothie ingredients into a blender, and blend on high until very smooth. You might need to add more liquid, but try to keep it as thick as possible.
  2. Pour into a bowl, and then top with toppings. Serve immediately.

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Looking for more yummy snacks for the summer? Check out what is new and delicious from Van’s:

Kick off summer with two new snack bars (Banana Bread and Gramwich- a chocolate stuffed graham cracker sandwich) and Soft-Baked Whole Grain Granola Clusters in Double Chocolate and Banana Nut.

Van’s decadent, bite-sized gluten-free granola – perfect for family road trips, an easy addition to breakfast or anytime on the go – are a soft and chewy portable snack perfect with frozen or Greek yogurt or by the handful when a craving hits.

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Van’s Double Chocolate and Banana Nut Granola is baked with delicious, gluten-free, whole grain oats and offer 12-14 grams of whole grains per serving – with no artificial colors, flavors or preservatives.

Van’s Chocolate Gramwich Sandwich Bars pack as much favorite-treat nostalgia as they do delicious flavor. Made with real chocolate sandwiched between two whole-grain, graham-style bars, they’re a one-of-a-kind pick-me-up.

Van’s Banana Bread Bars blend banana flavor with gluten-free oats and flaxseed to create a tasty and portable version of banana bread that’s wholesome enough to enjoy as part of breakfast.

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Reader Giveaway: One lucky winner will receive a Van’s Foods Prize Pack includig $25 in Van’s coupons, $100 visa gift card, reusable lunch set. To enter, just complete the entry form below.

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Rich & Creamy French Vanilla Pecan Oatmeal

Rich & Creamy French Vanilla Pecan Oatmeal 

When the cold weather hits, there is nothing I love more for breakfast than oatmeal.  I use to make a basic quick oat with brown sugar, maple syrup and maybe some raisins.  It was my go to in the morning. Then one morning I decided to add a spoonful of my homemade applesauce. It was amazing. Just that simple addition took it to a whole new level.  I was hooked. Not on the applesauce oatmeal,  but on trying new flavors!

Next up,  this creamy oatmeal that is full of sweet and crunchy , but is also good for you.  Cranberries, pecans, cinnamon, nutmeg and of course my not so secret ingredient.  French Vanilla Creamer!  I think I bake/cook with my flavored coffee creamers more than I use them in coffee.  Try it out and let us know how much you love it.

Rich & Creamy French Vanilla Pecan Oatmeal 

Rich & Creamy French Vanilla Pecan Oatmeal

Ingredients
  1. 1 cup quick oats
  2. 1 1/2 cup water
  3. 1/4 cup french vanilla creamer
  4. 1/4 cup white sugar
  5. 1 teaspoon cinnamon
  6. 1/2 teaspoon nutmeg
  7. 1/4 teaspoon salt
  8. 2 tablespoons chopped cranberries
  9. 1/4 cup chopped pecans
Instructions
  1. Bring the water, salt and cranberries to a boil on the stove, in a medium sauce pan.
  2. Stir in the oats , mix and reduce heat to low.
  3. Add the remaining ingredients and mix well.
  4. Cook until oats are tender, about 3-5 minutes. Remove from heat.
  5. Serve garnished with a dash of the french vanilla creamer.

 

This Rich and Creamy French Vanilla Pecan Oatmeal recipe makes a delicious hot breakfast!

Rich & Creamy French Vanilla Pecan Oatmeal
Author: 
 
Ingredients
  • 1 cup quick oats
  • 1½ cup water
  • ¼ cup french vanilla creamer
  • ¼ cup white sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons chopped cranberries
  • ¼ cup chopped pecans
Instructions
  1. Bring the water, salt and cranberries to a boil on the stove, in a medium sauce pan.
  2. Stir in the oats , mix and reduce heat to low.
  3. Add the remaining ingredients and mix well.
  4. Cook until oats are tender, about 3-5 minutes. Remove from heat.
  5. Serve garnished with a dash of the french vanilla creamer.

 

Peanut Butter & Banana Breakfast Cookie Recipe

Peanut Butter & Banana Breakfast Cookie

Peanut Butter & Banana Breakfast Cookie

A recent trend growing is using bananas instead of egg and flour in a cookie recipe. I had to try it. I received some amazing oat and granola mixes from MixMyOwn (you can read our review here at Product Review Cafe MixMyOwn Review) I just had to make a breakfast cookie with this mix.  These cookies are packed with fiber, antioxidants and flavor! 

breakfastcookiepin

This cookie is kind of a hybrid peanut butter no bake and oatmeal raisin! They are delicious. 

What you need: 

1 cup of muesli mix or quick oats

1/2 cup peanut butter

1 medium over ripe banana 

1 teaspoon of baking powder

1/2 teaspoon of vanilla

What to do:

Preheat the oven to 350º

In a medium bowl, mash the banana, mix in the vanilla.

Warm the peanut butter in the microwave slowly, about 20 seconds at a time until thin.

Add the oats & baking powder into the bowl, mix.

Pour the peanut butter all over, mix well.  

Spoon onto a cookie sheet and bake for 8-10 minutes. 

There are cacao nibs in the cookies pictured, this was in the mix I used from MixMyOwn. If you wish to add dark chocolate or dried fruit you can! 

Peanut Butter & Banana Breakfast Cookie

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8 Delicious Recipes Using Leftover Brewed Coffee

8 Delicious Recipes Using Leftover Brewed Coffee 8 Delicious Recipes Using Leftover Brewed Coffee

Leftover brewed coffee???  What is that?  No, really though, honestly even though we are huge coffee drinkers we always pour some down the drain at the end of the morning.  It drives me crazy, then on the days I brew less to save waste, we want more. So we make more and then ….   you get the idea.  So, I set out to find a few yummy recipes that call for using leftover brewed coffee. Of course you can brew coffee specifically for these recipes if you need to. 

Note* Store brewed coffee in an air tight container, in the fridge for about a 3-5 days if needed. 

Enjoy!

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Coffee & Brownies

Coffee Ice Cubes

Coffee House Cake

Mocha Cupcakes with Espresso Buttercream Frosting

Caramel Frappe

Mocha Fudge Frosting

Coffee Milkshake

Yummy Bread

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Simple Homemade Blueberry Muffins

Simple Homemade Blueberry Muffins

I use to be so scared to bake anything. I was no good at it. Then I decided to skip being scared and just practice. Baking is hard for me because I tend to “eyeball” or “judge” on the amount of an ingredient. With baking you can not do this.  Baking is literally science, not just “a science” like the saying.  If you are off on one ingredient, another ingredient may not do what it is suppose to. So, don’t be scared to bake, just make sure you follow the recipe exactly. Start with something simple like this easy blueberry muffin recipe.

Remember: 

  • Always follow baking recipes EXACTLY
  • Always use real unsalted butter when a recipe calls for “butter or margarine” .   Trust me, it makes a difference.

Simple Homemade Blueberry Muffins

 

Ingredients
  1. 1 cup warm milk
  2. 1/2 cup Land O Lakes® Butter, melted
  3. 1 Land O Lakes® Egg, slightly beaten
  4. 2 cups all-purpose flour
  5. 1/2 cup sugar
  6. 2 teaspoons baking powder
  7. 1/2 teaspoon salt
  8. 1 cup fresh or frozen blueberries
  9. Topping
  10. 1/4 cup Land O Lakes® Butter, melted
  11. 1/4 cup sugar
Instructions
  1. Heat oven to 375°F.
  2. Grease a muffin tin or line with baking cups.
  3. Mix milk, 1/2 cup melted butter and egg in medium sized bowl.
  4. Add all remaining ingredients except blueberries; mix.
  5. Then fold in the blueberries. TIP* I use small wild Maine blueberries from Wyman’s. Use can find these in your freezer section. No need to defrost. Just add to a bowl, coat with 2 tablespoons of sugar before adding to muffin batter.
  6. Spoon batter evenly into prepared muffin pan cups.
  7. Bake 22-26 minutes or until golden brown.
  8. Cool slightly; remove from pan.
  9. Brush muffins with 1/4 cup melted butter, then in sugar. Optional.

 

Fifteen Minute Cheesy Western Omelette Bites

Fifteen Minute Cheesy Western Omelette Bites

Fifteen Minute Cheesy Western Omelette Bites 

Great as an appetizer, addition to brunch or just a light breakfast, these cheesy western omelette bites are easy and done in fifteen minutes. Instead of making a traditional omelette or quiche, the scrambled egg mixture gets poured into cute and crispy little fillo dough cups (phyllo or filo).  My favorite is usually spinach and feta cheese, but we decided to change it up and use some peppers. 

What you need: 

1 Box of Athen’s Mini Fillo Shells
2 Eggs beaten with 1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 each of : small tomato, onion, green pepper- diced
pinch of salt & pepper

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What to do:

Preheat the oven to 350

Place the mini shells onto a buttered cookie sheet

Combine the diced tomato, peppers, and onion into a small bowl with the salt, pepper, cheese and beaten egg/milk mixture. 

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Pour into each shell , you may need to use a fork to guide the veggies and cheese into the cup otherwise just the liquid will pour out.  You can fill right to the top. 

Bake on 350 for 10 minutes or until a toothpick inserted comes out clean. 

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Print or save this recipe!

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Semi-Homemade Apple Cinnamon Pastry With Berry Syrup

 

Semi-Homemade Apple Cinnamon Pastry With Berry Syrup

Semi-Homemade Apple Cinnamon Pastry With Berry Syrup

Do not be afraid, this recipe is easier than it looks. Create a bakery style pastry in just 15 minute prep time.  The best thing about semi-homemade recipes is just that…  they are semi-homemade.  Semi-homemade refers to a recipe that uses pre-made or packaged items as a short cut combined with your other ingredients, but with homemade results.  It is quite fabulous and saves a lot of time.

Follow the steps below and be your own pastry chef for an evening! 

Ingredients:

1 Can apple pie filling
16 4×4 puff pastry squares
3/4 cup Powdered sugar
1 cup Sugar + 1 teaspoon
2 teaspoon Cinnamon<
3/4 cup Melted Butter
Berry Syrup
1 Pint strawberries
1 cup sugar

Directions:

1. Preheat oven to 350 degrees.
2. Lay 8 puff pastry squares on a cookie sheet, brush with melted butter. 
3. Scoop one spoonful of apple pie filling onto each square, gently spread out to 1/2 inch from edges
4. Place a puff pastry square on top of each, lightly press down, brush with melted butter
5. Bake for about 15 mins or until golden brown.
6. Remove from oven and brush with melted butter, sprinkle cinnamon & sugar

For the syrup-  use this homemade method OR just buy a container of frozen strawberries in syrup!

  1. Puree the strawberries in a blender, add to a medium sauce pan with 1 cup of sugar. Mix well.
  2. Slowly heat to boiling, constantly mixing. You do not want your berries to burn, so keep mixing, juices will be extracted as the heat and the sugar dissolves.
  3. If for some reason your berries are not juicy, add 1 teaspoon of water.  Cook on medium high until slightly thickened, about 10 minutes.  Remove from heat, strain to remove seeds and strawberry pulp. Let cool completely. 

Finish by drizzling the berry syrup over the pastry, garnish and serve!  

Optional icing/glaze:  1/2 cup Powdered sugar, 1 teaspoon of milk, mix and add milk until desired consistency is reached. 

Semi-Homemade Apple Cinnamon Pastry with Berry Syrup

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Homemade Triple Berry Honey Oat Squares

triple berry honey oat bars

 

 

Homemade Triple Berry Honey Oat Squares

I absolutely love what I call “bars” I eat all different types and flavors. I tend to be crazy busy so it’s easy to just grab a bar and do. I decided to start making my own since, again , it is less expensive.

A box of 5 bars usually costs me about $3.50, while that is not crazy expensive it adds up. These Homemade Triple Berry Honey Oat Squares last longer, freeze well and as long as you have most the ingredients already, will cost less to make.

Ps- they are good for you, but you would never know it!

What you need:

1 3/4 stick butter- cold & cut into pieces
1 1/2 cup flour
1 1/2 cup regular or quick oats
1 cup brown sugar- packed 

1/4 cup honey
1 teaspoon baking powder
1 teaspoon cinnamon
¼ teaspoon salt

For the berries:  you can use a 12 oz. jar of preserves OR make your own.  To make your own is easy ( of course) :

Bring 3 Cups of frozen mixed berries , 1 Cup of sugar and 2 tablespoons of water to a boil, reduce to medium low. Continue mixing until the berries break down. Remove from the heat and allow to cool completely, if the berries are too thin it will thicken as it cools.

triple berry honey oat pin

What to do:

  1. Preheat the oven to 350º
  2. Grease a 13×9 pan (using butter or spray)
  3. For this next step use a food processor, if you do not have one ( I don’t!) I just do it by hand, it works!

Food processor: Add the flour, brown sugar, oats, baking powder, cinnamon, cut butter and salt, Pulse until mixture is crumbly.

My hands method: Add the cut butter to the flour, mix using finger tips and breaking apart the butter as you go. Add the rest of the ingredients and continue mixing by hand until the mixture is blended and crumbly.

4. Spread half the oat mix into the pan, press firmly to form a bottom crust.  Drizzle the honey evenly all over.

5. Spoon berries (or preserves) evenly on top. Spread the other half of the oat mixture over the top, lightly press down.

6. Bake about 30 minutes or until golden brown. Let cool completely before cutting.

Makes about 24-32 squares depending on size. Enjoy!

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