Month: September 2014

#10DaysofTailgate: War Eagle Sangria

~ lk529 ~ 19 Comments

Tailgate Logo

Today marks the beginning of #10DaysofTailgate! If you follow me on Instagram or Twitter you might have noticed some sneak peaks of things coming your way. I was really honored when Camilla of Culinary Adventures with Camilla invited me to be a part of this great adventure.

To kick off #10DaysofTailgate, I wanted to pick a recipe that would highlight my favorite team – the Auburn Tigers. My husband and I both graduated from Auburn University – and our combined three siblings also graduated from or are currently attending Auburn.

I decided to make a sangria using blueberries and oranges – complete with AU ice cubes! I followed the recipe for my Red, White, and Blue Sangria that I dish out on the Fourth of July. I used a little bit of my blueberry syrup in place of simple syrup too.

War Eagle Sangria 2

An Original Recipe

War Eagle Sangria

Ingredients:

  • 1 bottle white moscato wine
  • 2 tbsp blueberry syrup
  • 2 oranges sliced into rings
  • 3/4 C frozen blueberries
  • 1 bottle champagne

Steps:

  1. In a pitcher combine wine and syrup. Add orange slices, leaving some for garnish, and blueberries. Keep refrigerated until ready to serve.
  2. Before serving add the bottle of champagne. Garnish with orange slices.

War Eagle Sangria 1

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more tailgating recipes today:


Starters
Loaded Baked Nacho Supreme by Cheese Curd In Paradise
Baked Blueberry Pork Egg Rolls by The Pajama Chef
Gazpacho Shooters with Spicy Shrimp by OnTheMove-In the Galley
Slow Cooker Buffalo Chicken Meatball Sliders with BlueCheese Aioli by A Kitchen Hoor’s Adventure
Dips
Soft Pretzels and Buffalo Cheese Dip by Things I Make (for Dinner)
Cheesy Bean Dip by Making Miracles
Garden Fresh Salsa by Eliot’s Eats
Pineapple Salsa by The Not So Cheesy Kitchen
Devilish 7-Layer Dip by Miss Laura’s Kitchen
Sips
Spicy Strawberry Bourbon Shooters by CafeTerraBlog
Iowa Sunrise by From Gate to Plate
Sides
Deviled Egg Potato Salad by Cooking In Stilettos
Mains
El Diablo’d Lamb Lollipops by Culinary Adventures with Camilla
Ginger Chicken Kabobs by Summer Scraps
Chili by A Day in the Life on the Farm
Spiced Fig and Garlic Chicken Wings by girlichef
Baked Mac and Cheese  with Bacon Pretzel Topping by Debbi Does Dinner Healthy
Asian Duck Sliders  by Curious Cuisiniere
Pineapple Chile Lime Wings by The Girl In The Little Red Kitchen
Slow Cooker Pulled Pork Sandwiches by Love and Confections
Sweets
Peanut Butter Pretzel Brownies by The Spiffy Cookie

#10DaysofTailgate: The Giveaway

~ lk529 ~ 5 Comments

Welcome to #10DaysofTailgate! This event, hosted by Camilla of Culinary Adventures with Camilla,  runs September 20th through September 30th. We have nearly two dozen bloggers with over one hundred recipes scheduled to inspire you through an entire tailgating season. With six different categories (drinks, appetizers, fruits and veggies, dips, meats, and desserts) you’re sure to find the perfect dish to add to your next tailgate!

Before we begin, we’d like to give a HUGE “Thank You” to our sponsors! These sponsors have contributed great prizes for a gigantic giveaway. There are fourteen different prize packages which are detailed in the rafflecopter. The rafflecopter link is below and will go live on September 20th at 12am PDT. Note: If you are finding this post before the #10DaysofTailgate kick-off please check back to enter the giveaway.

Our #10DaysofTailgate Sponsors
in alphabetical order with links to their homepages
Our #10DaysofTailgate Bloggers

in alphabetical order with links to their homepages

 
A Day in the Life on the Farm 
A Kitchen Hoor’s Adventures
CafeTerraBlog
Cheese Curd In Paradise
Cooking In Stilettos
Culinary Adventures with Camilla
Curious Cuisiniere
Debbi Does Dinner Healthy
Eliot’s Eats
From Gate to Plate
girlichef
Love and Confections
Making Miracles
Miss Laura’s Kitchen
OnTheMove-In the Galley
Sew You Think You Can Cook
Summer Scraps
The Girl In The Little Red Kitchen
The Not So Cheesy Kitchen
The Pajama Chef
The Spiffy Cookie
Things I Make (for Dinner)

 

The Giveaway
To enter the giveaway, leave a comment on this post answering the question “What is your favorite tailgate dish?” (Mandatory)
To increase your chances, utilize the link to the Rafflecopter located below. (Optional)
 
Also use the Rafflecopter link to scroll through our fourteen prize packages!

Terms & Conditions: This giveaway is open to residents of the United States only, age 18 and older. The #10DaysofTailgate 2014 giveaway runs from Saturday, September 20, 2014 12:00am PT through Tuesday, September 30, 2014 at 6:00pm PT. Winners will be randomly chosen and announced on October 1, 2014. Winners will also be contacted by email and will have 48 hours to respond to the email. If a winner does not respond in that time a new winner will be chosen. For more information, see the full terms and conditions in the Rafflecopter widget.

Disclaimer: Our generous sponsors are providing the prizes free of charge.  Participating bloggers may have received products related to these brands to use for #10DaysofTailgate. All opinions stated are their own.

 

Cheesecake Mousse

~ lk529 ~ Leave a comment

Today is my father-in-law’s birthday! My father-in-law, now called Papa, is one of those quiet people who will talk your ear off. He has a contagious laugh and a passionate personality, he is very accepting, kind, and generous. He is a very loving and sentimental husband and father and new to his resume – he is a wonderful grandfather.

Papa's Birthday

Wedding photography by Cher Hanna

To celebrate we’re having cheesecake! Okay, not exactly cheesecake. Cheesecake mousse. With only two of us, well technically three – but Wesley isn’t eating real food, I didn’t want to bake an actual cheesecake. Particularly when one of the two of us *cough cough, Stuart* claims to not like cheesecake! And let me just say, for someone who doesn’t like cheesecake he sure did scarf down this dessert in minutes.

I would have liked to have some graham crackers to crumble over the top, but I didn’t think of that until I was plating this dessert. So, I served mine with a wedge of lemon. Why? Because I knew I needed color for my food photography. Strawberries would have been the obvious choice but I don’t have any, and all berries I have are frozen. I was going to talk about how I’d surely be “Chopped” for placing a lemon in my dish, but Stuart squeezed his lemon wedge over his serving and raved about it. I followed suit and will admit, it improves the mousse! It makes it feel lighter. So, go ahead, serve yours with a wedge of lemon.

If you are craving cheesecake and have less than 20 minutes, this recipe is perfect for you! Maybe my mother-in-law will even surprise him tonight with this recipe?

Cheesecake Mousse

Ingredients:

  • 1/2 C cream cheese, softened
  • 3/8 C powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 C heavy whipping cream
  • 1/4 tsp light corn syrup

Steps:

  1. In a bowl, beat cream cheese with an electric beater until creamy. Add the powdered sugar and vanilla and beat until smooth.
  2. In a separate bowl, beat heavy whipping cream until soft peaks form. Add the corn syrup and beat until stiff peaks form.
  3. Gently fold the whipped cream into the cream cheese. Chill until ready to serve.
  4. Serve with lemon wedge or other fresh fruit and graham cracker crumbles.

*This recipe is adapted from Danelle at http://www.letsdishrecipes.com/2014/02/no-bake-cheesecake-mousse.html*

Cheesecake Mousse

#BundtBakers: Autumn Harvest

~ lk529 ~ 24 Comments
BundtBakers

This month #BundtBakers is welcoming Fall with some beautiful bundts. #BundtBakers is a group of bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. This month’s theme is Autumn Harvest and our creative host is Tux of Brooklyn Homemaker.

Our theme allowed for a lot of posibilities – from apples and pears, to pumpkins and carrots, to cranberries and figs.

My very first #BundtBakers recipe, my Busia’s Fresh Apple Cake, would have been a perfect fit here. I did stick with apple but added dried cranberries too! I’ve been wanting to try baking with applesauce and this recipe allowed me to do just that. Busia’s sister-in-law even thought I had used her recipe! The addition of the dried cranberries gave it a freshness and tart bite.

Dad and I disagreed on whether or not this cake needed frosting. I found it to be perfect just as is – to me, it’s almost like a banana bread instead of a cake. I may or may not have had it for breakfast…  I hope you give it a try and let me know what you think – to frost or not to frost?

Applesauce Cranberry Bundt

Ingredients:

  • 2 stick butter
  • 2 C sugar
  • 2 eggs
  • 4 C flour
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1 tsp ground cloves
  • 1/2 tsp nutmeg
  • 2 1/2 C cinnamon applesauce
  • 2 C dried cranberries

Step:

  1. Preheat oven to 325 degrees F. Grease bundt pan.
  2. In the bowl of a stand mixer, cream together butter and sugar. Beat in the eggs one at a time.
  3. In a large bowl, whisk together flour, baking soda, and spices.
  4. Add in the flour and applesauce alternately, beginning and ending with the flour.
  5. Fold in the cranberries.
  6. Pour into bundt pan and bake 40 minutes. Increase oven temperature to 350 degrees F, gently cover with aluminum foil and bake another 20-25 minutes, or until a knife comes out cleanly.

*This recipe is adapted from http://allrecipes.com/recipe/applesauce-raisin-cake/*

Applesauce Cranberry Bundt

If you are a food blogger and would like to join us, just send an email with your blog URL to foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs, on our Pinterest board, and the #bundtbakers homepage.

And don’t forget to take a peek at what other talented bakers have baked this month:

Sweet Potato Brioche Bread by Jane of Jane’s Adventures in Dinner

Pumpkin and Chocolate Bundt Cake by Aisha of La Cocina de Aisha

Applesauce Walnut Raisin Cake by Rene of Magnolia Days

Chocolate Zucchini Bundt by Tara of Noshing with the Nolands

Fig and Caramelized Walnuts Bundt Cake by Beatriz of I Love Bundt Cakes

Spiced Pumpkin Bundt Cake by Kaylin of Keep it Simple, Sweetie

 Sherried Pumpkin Bundtlettes by Laura of The Spiced Life

Sweet Potato Pecan Spice Cake with Toasted Pecan Glaze by Stacy of Food Lust People Love

Harvest Bundt Cake by Tammy of Living the Gourmet

Pumpkin and Apples Bundt Cake by Kathya of Basic N Delicious

Old Fashioned Kushaw Bundt by Margaret of Tea and Scones

Pumpkin Espresso Bundt by Kelly of Passion Kneaded

Spiced Harvest Bundt Cake with Cream Cheese Glaze by Tux of Brooklyn Homemaker

Applesauce Spice Bundt Cake by Carola of En La Cocina de Caro

Carrot Bundt Cake with Maple Cream Cheese Frosting by Cassandra of Cassie’s Kitchen

Triple Chocolate Pumpkin Spice Bundt Cake by Terri of Love and Confections

Pumpkin Cream Cheese Bundt Cake with Pomegranate Syrup by Patricia of Patty’s Cake

Chocolate Caramel Apple Bundt Cake by Teri of The Freshman Cook

Mini Apple Cobbler Bundt Cakes with Cinnamon Glaze by Lauren of From Gate to Plate

Creamy Chorizo Pasta

~ lk529 ~ 1 Comment

L&K visit

Before we left Florida, my brother and his fiance came to visit so they could meet my little man when he was 3 weeks old. My brother used to have a fear of holding babies. The man (can I just say that’s weird to say, he’s my little brother!) that came over showed no fear, had no hesitation, and had no intention of ever putting his nephew down. I was sure that as soon as Wesley started to cry he’d be hastily handed back to me, instead Louie walked around, bounced him, talked to him, and climbed up and down the stairs. He’s a natural!

When you’re about to move the last thing you want to do is make a big grocery trip. Our last couple weeks’ dinners in Florida where comprised of whatever we could scrounge up at the house and eating out. Because we had company, I wanted whatever I made to not only use what I had in the fridge, but also be delicious. The Creamy Chorizo Pasta dish that resulted was a hit by all.

An Original Recipe

Creamy Chorizo Pasta

Ingredients:

  • 1/2 lb spaghetti
  • 1/2 lb Mexican chorizo
  • 3 shallots, diced
  • 2 C chopped fresh tomatoes
  • 3/4 C heavy cream

Steps:

  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and set aside.
  2. In a large skillet over medium high heat brown chorizo, breaking up into bits. Add the shallots and cook until softened. Add the tomatoes and their juices. Toss gently.
  3. Strain any fat, if desired, before adding in the heavy cream. Let sauce come to a boil, reduce heat to medium low and let thicken to desired consistency. Add the cooked spaghetti and coat in the sauce.

Creamy Chorizo Pasta

Fried Chicken Salad

~ lk529 ~ Leave a comment

When we moved to Ohio we spent a week with Stuart’s family in northern Alabama. As a welcome, his aunt provided dinner for us – fried chicken!

I couldn’t tell you the last time I’d had fried chicken. (Other than Chick-fil-A, of course.) It’s not something I have, or even crave, that often. But when it’s made right it makes me wonder why I haven’t been enjoying it more! Perfectly seasoned, crispy batter and juicy meat makes for finger licking good eats.

But what do you do with the leftovers?

Damaris Phillips, winner of last season’s Next Food Network Star, has an answer!

Chicken salad.

I really like chicken salad (as long as it’s made with mayo and not Miracle Whip). I love it on top of a croissant, between toasted bread, and eaten with crackers. There are many options when it comes to chicken salad mix-ins: from nuts, to fruits, to vegetables, even bacon and cheese.

When I watched Damaris make this on her show Southern at Heart, I immediately wanted to make it. I was ecstatic to have the opportunity! This chicken salad is fantastic. I love the tang from the buttermilk, the kick from the cayenne, the crunch from the celery, and the zip from the scallion. I even followed Damaris’s suggestion and served it on a croissant. That buttery, flaky bread is the perfect vessel for the chicken salad.

I encourage you to go out and get some fried chicken, or make your own, just so you can have this chicken salad. Bring it to your next tailgate, go on a picnic, or spice up your weekday lunchbox. Find any excuse you can to make this sandwich!

Fried Chicken Salad

Ingredients:

  • 3/4 C mayonnaise
  • 1/4 C whole-grain mustard
  • 1/2 C buttermilk
  • 1 1/2 tsp Italian seasoning
  • 1/2 tsp cayenne
  • 5-6 C cold fried chicken, diced
  • 3 stalks celery, diced
  • 3 scallions, sliced

Steps:

  1. In a large bowl, whisk together mayo, mustard, buttermilk, Italian seasoning, and cayenne. Stir in chicken, celery, and scallion.
  2. Create sandwiches with croissants. Makes 6-8 sandwiches.

*This recipe is adapted from Damaris at http://www.foodnetwork.com/recipes/damaris-phillips/fried-chicken-salad-sandwiches.html*

Fried Chicken Salad

Tuesday Tattles #1

~ lk529 ~ 1 Comment

Tuesday Tattles

When I saw I am a Honey Bee‘s latest post on her baby favorites pop up on my WordPress Reader I decided to be a copy cat and also share my favorite baby items each month. Just like my random ramblings are limited to Thursday Thoughts, I’ll be reserving these Tuesday Tattles for baby related posts.

Tuesday Tattles #1

As I missed month one, here are my favorite necessities over the first two months of motherhood.

IMG_9509Fisher-Price Newborn Rock n’ Play Sleeper

Stuart’s cousins gave us this contraption. Already having kids, they knew that this sleeper is more appealing to newborns than their crib or Pack N Play – lying flat is unnatural for newborns and this keeps them cradled and slightly upright.

My favorite feature of the Rock n’ Play is that I can drag it around the house!

Crane Adorable Ultrasonic Cool Mist Humidifier

I wouldn’t have thought about adding this item to our baby registry if it weren’t for the Babies R Us check list, and now it’s one of my “must haves”! We have noticed a difference in Wesley’s breathing at night when we have the humidifier running – he is less wheezy and sleeps better for it.

Sun & Bug Cover

This netting fits over our car seat and does double duty. Not only does it keep the mosquitoes from biting, it also keeps the strangers from touching. We would utilize this cover on our walks to Publix when we were living in Florida. We also use it for restaurant dining when the option to sit outside is available.

Boudreaux’s Butt Paste

Diaper rash is inevitable, and this stuff works! I notice a difference in his red bottom after just one diaper change.

MammaBaby

In a generation addicted to cell phones (me included) there are many apps to help us manage our children. I have found one that I absolutely love. I can record his feedings (breast, bottle, and solid food), his sleep, and his diaper changes. It will also calculate percentiles when I input his height and weight. What we love about this app is that we can look back at the statistics to see if he’s eating more or less than usual, if he’s having the proper number of dirty diapers, and if he missed a couple naps.

photo (10)Graco SnugRide Click Connect 35 Car Seat

When we created our registry, we spent the most time picking out the stroller and car seat. We needed something that was safe and light enough for me to manage. This car seat is part of Graco’s click to connect line and it snaps perfectly in place into the coordinating strollers.

It’s obvious that a car seat is a necessary baby item, so why am I highlighting it? Wesley’s second month started out with a move from Florida to Ohio and this car seat became his best friend.

Disclaimer: This post contains affiliate links. 

Slow Cooker Fiesta Chicken

~ lk529 ~ 1 Comment

This Mexican Monday post is the first Mexican Monday meal I prepared in our new Ohio home. With a little one to care for and a house to turn into a home, I happily let my slow cooker do the work for me.

This creamy, saucy, shredded chicken goes great over top a pile of rice. It’s a hearty meal perfect for when the days and nights start to get a little colder.

This dish provides wonderful leftovers too (and I don’t say that lightly) – remake some rice or even turn it into another Mexican Monday favorite – enchiladas, tacos, or quesadillas. I even scooped it up with some tortilla chips.

The original recipe called for a can of Rotel, but as I’m breastfeeding and trying to avoid too spicy of food I substituted a partial can of diced tomatoes with garlic and onion. Next time I’d even add in a can of corn!

Slow Cooker Fiesta Chicken

Ingredients:

  • 1 can (10.75 oz) cream of chicken soup
  • 1 can (15 oz) diced tomatoes with garlic and onion
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 red onion, chopped
  • 2 large chicken breasts
  • 1 C sour cream

Steps:

  1. In a slow cooker, combine cream of chicken soup, tomatoes, beans, and onion.
  2. Season chicken with S+P. Add to slow cooker.
  3. Cook on LOW 7 hours.
  4. Shred chicken and return to the slow cooker. Stir in sour cream.
  5. Serve over rice.

*This recipe is adapted from Sarah at http://themagicalslowcooker.com/2014/08/16/slow-cooker-fiesta-chicken-bake/*

Fiesta Chicken

Thursday Thoughts #7

~ lk529 ~ 1 Comment

Thursday ThoughtsIf you’re a regular Sew You Think You Can Cook reader, you know that we have just relocated from the Florida Panhandle to the Miami Valley of Ohio. We opted to do a partial dity move, in which the Air Force hired and paid movers to transport the majority of our belongings and we took some of our items ourselves.

There are a lot of horror stories when it comes to military moves, and I’m happy to say we aren’t one of them. No, things didn’t go perfectly – bookcases, an entertainment unit, and a desk were broken; our ladder got lost along the way; a large vase broken; board game boxes crushed by bowling balls; and two boxes were investigated by mice.

I read other blog posts on moving tips and attended PCS meetings. We’d heard that the packers will pack literally everything – including the trash. While I couldn’t imagine that being true, I can see how it could happen. Our packers assured us they wouldn’t pack the trash (and I had all garbage cans emptied before they arrived), they did move everything. The night before the packers showed up, I went through the fridge and pantry and invited Kate over to come grocery shop. I had forgotten to get rid of the left over items (like the opened box of cereal and graham crackers) and they got packed along with the unopened boxes of pasta, rice, and canned foods. This box is one of the two that was of particular interest to the mice. The neighboring box (which happened to be my fabric stash) also got hit – and I lost a nice roll of batting.

Learning from other’s experiences I knew that I wouldn’t trust my grandmother’s antique secretary desk to the movers. And I am beyond grateful to my in-laws for helping us move this piece of furniture. If cheap pieces of furniture were broken – I can’t begin to imagine what might of happened to my antique. Other things I didn’t want to lose included – scrapbooks, quilts, and personal documents.

And then there were the necessities – everything that Wesley would need for the week, and anything we would need as well. I can’t stress this point enough – IF YOU HAVE LITTLE CHILDREN, MOVE THEIR THINGS YOURSELF. We spent 3 days in our new home before our delivery. That also means – don’t forget to pack a uniform. It’s a good thing we had one uniform set in our suitcase because Stuart had to report before our boxes arrived.

My last piece of advice – get help! Stuart’s parents helped with the move and my mom helped with the unpacking. Even with the extra hands, half of my house is in disarray!

 

#FoodieExtravaganza: Waffles

~ lk529 ~ 7 Comments

foodieextravaganza 300

This month’s #FoodieExtravaganza is celebrating Waffles! September is National Waffle month and along with a bunch of other bloggers we are having a Foodie Extravaganza all about Waffles! The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient into recipes to share with you and this month, our host Summer of Summer Scraps offered up a poll and the theme of waffles won! While I wasn’t part of the majority vote (I voted for breakfast) I’m ecstatic that waffles won out. Waffles are my favorite breakfast item!

I thought about doing savory waffles for a little bit of a twist – but then I found this recipe saved on my foodgawker favorites. Sweet potato seemed like a winner with it now being September and Fall fast approaching. I also used up the blueberries in my fridge to make a homemade blueberry syrup. The syrup complimented the cinnamon sweet potato waffles very well – a little bit of summer with a little bit of fall.

Sweet Potato Waffles

Ingredients:

  • 2 medium, or 1 large, sweet potatoes
  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp cinnamon
  • 2 eggs
  • 2 C buttermilk
  • 4 tbsp melted butter

Steps:

  1. Preheat oven to 400 degrees F. Poke sweet potatoes with a fork. Bake 40 minutes, or until cooked through. Allow potatoes to cool to touch. Remove flesh from skins and puree until smooth.
  2. In a large bowl, whisk together flours, baking soda, baking powder, salt, and cinnamon.
  3. In a medium bowl, whisk together eggs, buttermilk, and butter.
  4. Combine wet ingredients into dry ingredients. Mix in sweet potatoes.
  5. Into a hot greased waffle iron, drop 1/3 C of batter and cook until golden.

*This recipe is adapted from Rachael at http://rachaelwhite.me/sweet-potato-cinnamon-waffles/*

Blueberry Syrup

Ingredients:

  • 5 C blueberries
  • 4 C water, divided use
  • 2 C sugar
  • rind of 1 lemon
  • juice of 2 lemons

Steps:

  1. In a saucepan bring sugar, 3 C water, and lemon rind to a gentle boil. Stir until sugar is disolved and cook until the syrup reaches a 225 degrees F.
  2. Meanwhile, in a separate saucepan, mash blueberries with remaining 1 C of water. Cook over low for 15 minutes. Press through a fine strainer and set aside.
  3. Combine syrup, blueberry juice, and lemon juice. Bring to a boil and cook for 1 minute. Allow to cool and refrigerate until ready to use. It can be stored for up to 6 months.

*This recipe is adapted from Grace at http://www.foodandwine.com/recipes/perfect-blueberry-syrup*

 Sweet Potato Waffles

Be sure to check out these other waffle recipes:

Cinnamon Swirl Waffles from Summer Scraps

Caramel Apple Waffles from We Like to Learn as we Go

Cheddar and Jalapeno Waffles from Rhubarb and Honey

Strawberry Shortcake Waffles from Mrs. Penguin

4 Ingredient Spiced Pumpkin Waffles from Keep It Simple Sweetie

Lasagna Waffles from Love in the Kitchen

Pumpkin Pie Waffles from Eazy Peazy Mealz

Oat Sourdough Waffles from Passion Kneaded

Waffle Crusted Apple Pie Parfait from The Freshman Cook

Sweet Potato Waffles with Pecan Honey Butter from Wicked Spatula

Savory Bacon and Veggie Waffles from Fearlessly Creative Mammas

Bacon and Cheese Waffles from Housewife Eclectic

Maple Bacon Waffles from Ashlee Marie

Loaded Baked Potato Waffles from Food Lust People Love

14 Delicious Waffle Recipes

We are a group of bloggers who love to blog about food! And each month we all incorporate one main ingredient into a recipe. This month the ingredient is waffles. We hope you all enjoy the delicious ways we made our waffles and be sure to come to see what next month’s new ingredient is. If you would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!

Update May 2016: These waffles are one of my go-to recipes when I need to get Firecracker to eat and I’ve made them countless times. After moving to California I decided it was high time to try and rephotograph them. I don’t make the blueberry syrup, but we’ve had fabulous berries from the farmers market.

Sweet Potato Waffles for #FoodieExtravaganza from Sew You Think You Can Cook