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Potato Latke Waffles

Light it up this Hanukkah (and year-round, for that matter) with these awesome Potato Latke Waffles. Not only won`t you have to smell like fried oil for days, but these waffles also have pockets to trap all the goodness of the toppings.  More

Potato Latke Waffles

Spiced Pumpkin Waffles

Forget midnight-it’s usually 11 o’clock (in the morning) when I turn into a pumpkin. Thanks to my fairy godsister, these light and fluffy Spiced Pumpkin Waffles fill my mornings with magic. With a bibbidi-bobbidi-boo, Lisa has transformed the flavors of pumpkin pie into quick and easy waffles, a sweet and spicy mix of pumpkin, cinnamon, ginger and nutmeg. The writing is on the plate-these wondrous waffles, topped with a fluffy cloud of whipped cream, are spellbinding.
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Spiced Pumpkin Waffles

Taco Waffles Recipe

In queso you needed a family-friendly recipe for ANY meal, we`ve made Taco Waffles, corn waffles topped with tasty taco beef. That`s right, you can have this for breakfast, lunch or dinner - taco `bout innovative and delicious!

WATCH how easy these Taco Waffles are to make hereMore

Taco Waffles Recipe

EASY BRUNCH RECIPE - Bacon and Waffles Eggs Benedict

Santa Claus may have his elves but we have President`s Choice to help us get through the holidays! We`re gonna keep things festive but simple with this easy version of a Bacon and Waffles Eggs Benedict. We took this classic brunch dish to the next level with a few of their innovative #PCInsidersCollection products like PC Honey & Sea Salt Flavour Naturally Smoked Bacon and PC Memories of Eggs Benedict Hollandaise Sauce. Now we can spend less time in the kitchen and more quality time with our family this holiday season! #PCPartner

Be sure to check out www.pc.ca for all of the recipes and products to make holiday entertaining easy for entertaining!
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EASY BRUNCH RECIPE - Bacon and Waffles Eggs Benedict

Taco Waffles - EASY FAMILY-FRIENDLY RECIPE


In queso you needed a family-friendly recipe for ANY meal, we made a Taco Waffles recipe. That`s right, you can have this for breakfast, lunch or dinner – taco `bout innovative and delicious!

Ingredients:

Taco Meat
1½ lbs lean ground beef
1 small onion, finely chopped
1 large garlic clove, minced
2 tsp chili powder
1 tsp ground cumin
1 tsp paprika
1 tsp kosher salt
½ tsp freshly ground black pepper
½ tsp dried oregano
1 (14oz) can diced tomatoes
1 cup water

Corn Waffle
1½ cups flour
½ cup cornmeal
1 tbsp baking powder
½ tsp kosher salt
2 eggs, lightly whisked
1½ cups whole milk
½ cup melted butter
1 tbsp honey
1½ cups fresh or frozen (thawed) corn kernels

Toppings
Shredded Monterey Jack cheese or cheddar cheese
Salsa
Chopped lettuce
Chopped avocado
Chopped tomato

Directions:

1) For the taco meat, in a large skillet, brown the ground beef over medium high heat. Cook 4-5 minutes until no longer pink. Drain liquid. Return to heat, add onions and garlic and cook for 2 minutes. Stir in chili powder, cumin, paprika, salt, pepper and oregano, cooking for 1 minute. Add tomatoes and water and bring to a boil. Lower heat to a simmer and cook for 10 minutes. Remove from heat and set aside until ready to assemble.
2) For the corn waffles, preheat waffle iron. In a large bowl, stir together flour, cornmeal, baking powder and salt. Add eggs, milk, melted butter, honey and corn kernels. Stir just until moistened. Let batter rest for 5 minutes. Cook in waffle iron until golden brown and cooked through.
3) To assemble, sprinkle waffle with shredded cheese. Top with salsa, lettuce, taco meat mixture, more shredded cheese, avocados and tomatoes. Serve immediately after assembly.

Serves 4 More

Taco Waffles - EASY FAMILY-FRIENDLY RECIPE

EASY BREAKFAST RECIPE - Breakfast Sandwiches 3 Ways


For all the early birds and the not-so early birds, we have a breakfast that`s worth waking up for – our 3 Ultimate Breakfast Sandwiches! They`ll give you the energy you need to start your day, cure any hangover and they`re just plain delicious. So save that granola bar and yogurt for another day!

SPINACH, BACON & EGG CROISSANT SANDWICH

Ingredients:

Eggs
1 tbsp butter
4 eggs, lightly whisked
¼ cup milk
Kosher salt and freshly ground black pepper, to taste

4 croissants, sliced open
Large handful baby spinach
4 slices cooked bacon
4 slices cheddar cheese

Directions:

1) To prepare eggs, melt butter in a medium skillet over medium heat. Whisk eggs, milk, salt and pepper. Add to the skillet and cook by lifting and folding the eggs until just cooked through.
2) To assemble sandwiches, place spinach on the bottom half of the croissant, top with cooked bacon, scrambled eggs and sliced cheese. Can be prepared ahead and wrapped in aluminum foil. When ready to serve heat in a 350ºF oven until cheese melts and is heated through.

Serves 4

OPEN-FACED STRAWBERRY CHEESECAKE WAFFLE SANDWICH

Ingredients:

(Waffles)
2 cups flour
2 tbsp sugar
4 tsp baking powder
1 tsp kosher salt
2 eggs, lightly whisked
1½ cups warm milk
1/3 cup melted butter
1 tsp vanilla extract

(Cheesecake Spread)
1 (8oz) container whipped cream cheese
¼ cup sugar
¼ tsp vanilla extract

Sliced fresh strawberries, for garnish
Graham cracker crumbs, for garnish
Whipped topping, for garnish

Directions:

1) For the waffle, preheat waffle iron. In a large bowl, stir together flour, sugar, baking powder and salt. Add eggs, milk, butter and vanilla. Stir just until moistened. Cook in waffle iron until golden brown and cooked through.
2) For the cheesecake spread, in a small bowl, whisk cream cheese, sugar and vanilla extract.
3) To assemble, spread cheesecake mixture on one side of a warm waffle. Sprinkle with graham cracker crumbs and top with fresh sliced strawberries. Spoon whipped topping over strawberries and finish with a sprinkle of graham cracker crumbs.

Serves 6

HUEVOS RANCHERO BREAKFAST SANDWICH

Ingredients:

1 tsp olive oil
1 egg
Kosher salt and freshly ground pepper, to taste
1 bagel, sliced and toasted
2 tbsp refried beans
2 tbsp mashed avocado
Squeeze of fresh lime juice
Pinch kosher salt
Pinch crushed red pepper flakes
2 tbsp shredded Monterey Jack or cheddar cheese
1 tbsp salsa

Directions:

1) In a small skillet, heat olive oil over low heat. Crack egg in pan and cook slowly until white is firm and yellow is beginning to firm but is still soft.
2) To assemble, spread refried beans on the bottom half of the toasted bagel, spread mashed avocado and top with a squeeze of lime juice, pinch of salt and pinch of crushed red pepper flakes. Place fried egg on top, sprinkle with shredded cheese and finish with a spoon of salsa.

Serves 1 More

EASY BREAKFAST RECIPE - Breakfast Sandwiches 3 Ways

How to Use Pumpkin Purée 4 Ways - EASY FALL RECIPES


Oh my gourd! Pumpkin season is here and we`re using this ingredient for everything from breakfast to dessert.

1. PUMPKIN OATMEAL BREAKFAST COOKIE

Ingredients:

1½ cups old-fashioned oats
1½ cups almond flour
1 tsp ground cinnamon
½ tsp baking soda
½ tsp kosher salt
¼ tsp ground ginger
¾ cup pumpkin puree
½ cup almond butter
1/3 cup honey
¾ cup semi sweet chocolate chips
½ cup dried cranberries

Directions:

1) Preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside. In a large bowl, combine oats, almond flour, cinnamon, baking soda, salt and ginger. In a medium bowl, whisk together pumpkin puree, almond butter and honey. Pour into oat mixture and stir in chocolate and dried cranberries. Mix until ingredients are well combined. Drop ¼ cup dough onto prepared baking sheet. Bake 10-11 minutes until edges are golden.

Makes 12 cookies

2. PUMPKIN HUMMUS

Ingredients:

1½ cups canned chickpeas, rinsed and drained
½ cup pumpkin puree
5 tbsp olive oil
3 tbsp tahini
1 tbsp fresh lemon juice
1 garlic clove, chopped
1 tsp kosher salt
1 tsp ground cumin
¼ tsp chili powder
Pinch cayenne pepper

Olive oil, for garnish
Paprika, for garnish

Directions:

1) In a food processor, combine chickpeas, pumpkin puree, olive oil, tahini, lemon juice, garlic, salt, cumin, chili powder and cayenne pepper. Process until smooth. Remove and store in an airtight container in the refrigerator until ready to serve. When serving, drizzle with olive oil and sprinkle with paprika to garnish.

Makes 1¾ cups Pumpkin Hummus

3. SPICED PUMPKIN WAFFLES

Ingredients:

2¼ cups of flour
2 tsp ground cinnamon
2 tsp baking powder
½ tsp baking soda
½ tsp ground ginger
½ tsp kosher salt
¼ tsp ground nutmeg
1¾ cups whole milk
1 cup canned pumpkin purée
½ cup brown sugar
¼ cup melted butter
1 egg
1 tsp vanilla extract

Vegetable oil, for waffle iron

Whipped cream, for topping
Maple syrup, for topping

Directions:

1) For the waffles, in a large mixing bowl, combine flour, cinnamon, baking powder, baking soda, ginger, salt and nutmeg. Set aside.
2) Using a blender, combine milk, pumpkin purée, brown sugar, melted butter, egg and vanilla extract until smooth. Stir pumpkin mixture into flour mixture just until combined. Lumps in the batter are okay.
3) Brush a waffle iron lightly with vegetable oil and spoon batter into waffle iron, spreading quickly. Close lid and let cook 4-5 minutes, until the waffle is golden brown. Repeat with remaining batter and serve with a dollop of whipped cream and maple syrup.

*If you don`t have a waffle iron, you can make 18 large pancakes from the batter.

4. PUMPKIN BREAD PUDDING

Ingredients:

14 cups cubed challah (egg bread) or brioche
1/3 cup melted butter

3 cups whole milk
1 cup pumpkin puree
¾ cup brown sugar
½ cup heavy cream
4 eggs
2 egg yolks
1 tbsp molasses
2 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground ginger
½ tsp ground allspice
½ tsp kosher salt

Brown Sugar Sauce
½ cup brown sugar
¼ cup butter
¼ cup heavy cream

Chopped toasted pecans, for garnish

Directions:

1) Preheat oven to 350ºF.
2) Place the cubed bread in a lightly greased 13x9-inch baking dish. Toss bread cubes with melted butter. In a large bowl, whisk milk, pumpkin puree, brown sugar, heavy cream, eggs, egg yolks, molasses, vanilla extract, cinnamon, ginger, allspice and salt. Pour over bread cubes, tossing gently to combine. Bake in preheated oven 45 minutes or until set and golden on top.
3) For the brown sugar sauce, melt brown sugar and butter in a small saucepan over medium heat. Stir in cream and continue cooking 2-3 minutes. Drizzle over baked bread pudding and sprinkle with pecans.

Serves 8-10 More

How to Use Pumpkin Purée 4 Ways - EASY FALL RECIPES