No Fuss Waffles On The Run

Stumbled upon this brilliant and delicious recipe in the recent Cooking Light edition and added some variations for a great bite on your way to class.  Take advantage of seasonal fruits to make this recipe your own--for now enjoy the last of summer's fruits such as strawberries and peaches.

When fall arrives experiment with apples and pears.  

I'd suggest making the cream cheese spread and slicing the fruit the night before (unless you are using bananas) so that nothing's left to do on your way out the door except assemble the goods.  Think outside the box and be creative.  Oh...and make one for your roommate.

Note: I have pictured a variation for those who love peanut butter, honey and banana.  

Equipment:

Small mixing bowl

Knife

Toaster oven or regular oven

Ingredients:

Whole wheat frozen waffles

4 oz of 1/3-Reduced fat cream cheese

1 tsp of cinnamon 

1 Tbls of brown sugar (optional in my opinion)

Sliced strawberries

Instructions:

1. Wash your hands and the strawberries or whatever fruit you are using.

2. Combine the cream cheese, cinnamon, and sugar with a fork.

3. Toast your waffles.

4. Once waffles are golden brown, spread your cream cheese mixture onto two warm waffles.

5. Add your fruit and top with the second waffle.  Waffle sandwich to-go is done.

For the PB-Banana Combo:

1. Combine 2-3 Tbls of peanut butter with 1-2 tsp of honey.

2. Spread onto waffles as above and layer your banana slices on top.

3. Easy Breezy!

If you are sitting down for breakfast, leave it open-faced and combine with syrup and take your time.

Cast Iron Skillet Pancake

 I promised earlier this week to keep it simple so that warm sunny days, like Memorial Day, could be enjoyed instead of missed while slaving away in the kitchen.

Growing up this was one of my favorite breakfast meals my mom threw in the oven on Sunday mornings as she'd try to get everyone dressed for church--I now know why--it takes seconds to preheat the oven, make the batter, and pour it all into a cast-iron skillet. 3 simple steps!

You now can step away, shower, get dressed and return in 15 minutes to a delicious slice of goodness akin to a swedish pancake married to a French crepe.

Equipment:

-Mixing bowl

-Fork or whisk or handheld mixer

-12" Cast-Iron Skillet

-Oven

Ingredients:

1/2 cup milk

1/2 cup flour

2 Eggs

Pinch of nutmeg (optional)

4 Tablespoons (1/2 stick) butter, melted

Toppings:

Powdered sugar

Cinnamon Sugar

Lemon juice

Syrup

Jam

Instructions:

1. Wash your hands. 

2. Preheat oven to 425F degrees

3. Combine the first 4 ingredients: milk, flour, eggs, and nutmeg 

4. Mix into a lumpy batter with a fork or whisk.

5. Melt the butter in the cast-iron skillet.

6. Pour the semi-lumpy batter into the skillet.

7. Bake for 13-18 minutes.
Note:  It will come out puffed up, airy, and billowing.  As you sprinkle lemon juice over the top, it will retract and deflate.

8. Sprinkle with lemon juice & powdered sugar. 

9. Add jam or cinnamon sugar or syrup or fresh fruit. 

10. Up to you now! It's summertime--play hard and eat well! And that's all there is to it...really! 

(Except in Chicago with 40degree weather in May)

Take time to appreciate the freedoms and life we enjoy because of those who have served in the US Armed Forces!

Happy Memorial Day Weekend!

Vietnam Vet Nostalgic Coasters!

USMC Memorial Coasters!

Never Forget Fridge Magnets / Arlington Cemetery

USMC Fridge Magnets

Silence & Respect / Fridge magnets.

Vietnam Vet Memorial