Esteemed Contributor
Posts: 7,116
Registered: ‎03-26-2010


[ Edited ]

I would love to know someone's idea for Waffles here!  Mine is simply........


1 Golden WAFFLE



Bacon on side


OH....and a Mimosa too = Great Breakfast!


Bonanzajellybean.....I will leave it up to you to continue Waffle or pick another ingredient?

Esteemed Contributor
Posts: 7,103
Registered: ‎05-15-2016


Waffle BLT with Fresh Herb Spread
makes 4 sandwiches


8 Eggo Homestyle waffles
8-12 slices bacon
2 medium tomatoes
4-6 lettuce leaves
1 cup mayonnaise
4 cloves garlic, minced
1 cup fresh basil, chopped fine
1 cup fresh dill, chopped fine


Prepare herb spread by combining mayo, garlic, basil, and dill. Cover and refrigerate.

Meanwhile, place strips of bacon on a cookie sheet lined with foil. Place in cold oven.

Turn oven to 400 degrees and set the timer for 17 minutes. When timer goes off, remove cookie sheets from the oven and transfer bacon to a paper towel lined plate (allow grease on foil to cool completely, then just ball up and throw out for easy clean up).

Double toast waffles. Prepare sandwiches by spreading 2 tablespoons of herb spread on each waffle. Top with bacon slices, tomato slices, and lettuce leaves. Top with another waffle. Serve immediately.


I haven't tried this yet but I thought it sounded good so I saved it.  

Here in the south, chicken and waffles are a big thing too.



Valued Contributor
Posts: 932
Registered: ‎11-01-2010


[ Edited ]

Waffle Eggs Benedict with Avocado

Waffle recipe adapted from King Arthur Flour, Hollandaise recipe from Serious Eats, makes 4 waffle eggs Benedict or 6 buttermilk waffles plus 1 cup of hollandaise
This hollandaise technique requires an immersion blender. Recipe from





4 tablespoons unsalted butter, melted and cooled
1 cup buttermilk
1 large egg
1 cup unbleached all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt


1 egg yolk
1 teaspoon water
1 teaspoon freshly squeezed lemon juice
sea salt
1 stick unsalted butter, melted and hot
good pinch cayenne pepper


1 teaspoon white or rice wine vinegar
4 large eggs





Preheat oven to 200 degrees F.
In a medium bowl, whisk the melted butter, buttermilk and eggs. In another bowl or a large pyrex measuring cup, whisk together the flour, baking powder, baking soda and salt. Combine the wet and dry ingredients until just mixed. Do not overmix. Lumps are ok, just make sure the flour is incorporated.
Heat your waffle iron up. Use nonstick spray or glide a pat of butter on the edge of a butter knife to grease the waffle iron. Add a small mound of waffle batter to the center of each waffle slot. (Aim for irregular look.) Close waffle iron and cook for 3-5 minutes or until the iron stops steaming and waffles are golden brown.
Place cooked waffles on a rimmed baking sheet and keep warm in the oven while you make the rest of the eggs Benedict.





In a wide mouthed 2 cup mason jar,  add the egg yolk, water, lemon juice, a good pinch of sea salt and a a good pinch of cayenne pepper. Mix it up with a fork.
Melt the butter in a saucepan over high heat, swirling, until the foaming subsides. Transfer to a measuring cup with a spout.
Place the head of an immersion blender into the bottom of the cup with the yolk mixture and turn it on high. With the blender constantly running, slowly pour in a steady stream of hot butter into the cup. Do not be hesitant at first or the hot butter won’t reach the egg fast enough to cook it and your sauce will not thicken. Continue pouring in a thin, steady stream until all of the butter is added. Leave out any butter solids that settled at the bottom of the measuring cup. Sauce should be thick and creamy. If too thick, thin with a teaspoon or so of warm water. If the sauce separated or did not thicken, start over.
Serve immediately or transfer to a small lidded pot in a warm place up to an hour before serving. It must be used within an hour or so.



In a large, wide pot bring 2 inches or so of water to just under boiling. You want a few bubbles, but not a rolling boil. Add the vinegar.
Have a large plate with folded paper towel on it ready to go.
Crack eggs into 4 separate small bowls (or one at a time into the same small bowl) and gently dip the edge of the bowl into the hot water and slowly slide the egg into the water. Continue with all four eggs and set a timer for 3 minutes. Using a slotted spoon, gently encourage the whites around the yolk with a gentle sweeping motion in the water. Using the spoon or a silicone spatula, make sure the eggs do not stick to the bottom of the pan after 2 minutes or when the egg starts to set.
After 3 minutes, quickly and carefully lift each poached egg out with the slotted spoon and rest the bottom of the spoon on the paper towel to drain excess water. You can cut any excess whites from around the poached eggs off, if you want to keep things pretty. Transfer eggs to another plate (eggs put directly on the paper towel will leave impressions on the egg) and continue to lift and drain each egg. Eggs can be dropped back in the hot water for 30 seconds to warm if they become cold at any time.


To assemble the waffle eggs benedict with avocado, place a waffle on the plate, top with 3 slices of avocado, add a poached egg and a spoonful of hollandaise.
Add torn or chopped parsley, if you wish, and serve immediately.


Optional:  add Canadian bacon or ham


next ingredient:  peppercorns 

"Education is the most powerful weapon which you can use to change the world." Nelson Mandela
Valued Contributor
Posts: 932
Registered: ‎11-01-2010




We must have posted at the same time😀    Two good recipes using waffles!

"Education is the most powerful weapon which you can use to change the world." Nelson Mandela
Regular Contributor
Posts: 232
Registered: ‎03-19-2011


French Dip Sandwiches
8 Servings


1 (3 to 4 lb.) top chuck roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
4 whole peppercorns
1 tsp. dried rosemary leaves, crushed
1 tsp. dried thyme
1 tsp. garlic powder
2 cups water
French or hoagie rolls


Remove and discard all visible fat from roast. Place roast in a crock-pot. Combine soy sauce, bouillon cube and spices; pour over roast. Add water. Cover and cook on low heat 10 to 12 hours or until meat is very tender. Remove meat from broth; shred with forks and keep warm. Discard bay leaf. Strain broth; skim off fat. Pour broth into small cups for dipping. Serve warm on desired bread.


Variation: If desired, put cheese on the bread before adding the meat. Put sandwiches on a baking pan and heat in a 350° oven for about 5 minutes, just until the cheese starts to melt.


Next Ingredient:  Mandarin oranges

Esteemed Contributor
Posts: 7,116
Registered: ‎03-26-2010


I will never look at waffles the same way again!  Step out of my comfort zone!  Good recipes, thanks!   Bonanzajellybean, I lived in NC for six years, loved it and love chicken and waffles! Maybe I should try them together? 😀

OK, moving along......


NEXT INGREDIENT ...... Mandarin Oranges

Honored Contributor
Posts: 19,030
Registered: ‎11-09-2013


Mandarin Orange Dessert 


2 (3.4 oz) packages vanilla instant pudding

2 cups buttermilk 

2 (8 oz) containers Cool-Whip non-dairy frozen whipped topping

1 (20 oz) can pineapple tidbits, drained well

2 (11 oz) can mandarin oranges, drained well

1 (11.5 oz) package fudge-striped cookies 


In a large bowl, mix together the dry pudding mixes and buttermilk. Fold in the Cool-Whip.  Stir in the pineapple and mandarin oranges.  Break cookies into bite-size pieces and fold into salad mixture. Serve immediately.


If you want to make this ahead of time, wait to add the cookie pieces until right before you serve it because the cookies will become soft.



Next ingredient:  tuna fish

"It's not how much we give, but how much love we put into giving." Mother Teresa
Valued Contributor
Posts: 932
Registered: ‎11-01-2010


Easy Ahi Tuna Stacks


(Makes 4 appetizer sized Stacks)


1½ teaspoons minced fresh ginger
1 garlic clove, minced
3 Tablespoons fresh lime juice
2 teaspoons low sodium soy sauce
2 teaspoons sugar
2 Tablespoons water


Tuna Stacks:
1 cup peeled and diced cucumber
1 cup diced mango
1 cup diced avocado
½ pound sushi-grade ahi tuna
1 cup diced red onion
1 Tablespoon toasted white sesame seeds



Make the dressing by whisking together all of the dressing ingredients in a small bowl.  Set aside. 


Assemble the tuna stacks:

Place a ring mold on one of the serving plates.  Layer one fourth of the diced cucumber, mango, avocado, tuna and red onion inside the mold, pressing the ingredients firmly on top of one another.
Press down on the top layer while slowly removing the mold to reveal the tuna stack. Repeat the layering process with the remaining ingredients to form three more tuna stacks.
Drizzle each stack with ginger-lime dressing, sprinkle with the toasted sesame seeds and serve immediately.


next ingredient:  peanut butter

"Education is the most powerful weapon which you can use to change the world." Nelson Mandela
Regular Contributor
Posts: 232
Registered: ‎03-19-2011


Peanut Butter Fudge

70 (1 1/4-inch) Pieces

1 (8 oz.) pkg. cream cheese (regular or Neufchatel)
1/2 cup creamy peanut butter
1 cup peanut butter chips
1 Tbsp. vanilla
4 cups powdered sugar


Line a 13 x 9 x 2-inch pan with foil so that foil extends over the sides of the pan. Put the cream cheese, peanut butter and peanut butter chips in a microwave-safe bowl. Microwave on High for 45 seconds. Remove from the microwave and stir. Microwave in 15 second intervals, stirring each time, until the mixture is melted. Stir in the vanilla; blend well. Add powdered sugar, 1 cup at a time, using your hands to knead it into the peanut butter mixture. After the powdered sugar has been incorporated, press the mixture evenly into the foil-lined pan. Let stand at room temperature until set, about 2 hours. Cover the pan with foil and refrigerate. The next day, use the foil to lift the fudge out of the pan. Remove the foil, place the fudge on a cutting board and cut into squares. Store in the refrigerator.


Next Ingredient:  Lemon juice

Honored Contributor
Posts: 10,576
Registered: ‎02-27-2012


I probably copied this recipe from these boards back in 2013.  It is delicious...the notes are by the poster....Thank you whomever shared this recipe!!


I have cut it in half easily....


Garlic Lemon Chicken (from


This is one of the easiest recipes to make, and one of the most tempting to eat. Adjust the garlic down if it's not a favorite, and the classic tastes of lemon and oregano will still make this dish uniquely Greek.

Cook Time: 1 hour, 40 minutes


  • 3 1/4 - 3 3/4 pound chicken, cut into quarters
  • 3 1/2 pounds of potatoes
  • juice from 2-3 medium lemons
  • 2 teaspoons of salt
  • 1 heaping tablespoon of oregano
  • 1/2 teaspoon of pepper
  • 8 cloves of garlic, finely chopped
  • 1/2 cup of olive oil
  • 1 1/2 cups of water



Preheat oven to 355°F (180°C).

Rinse the chicken and pat dry. Peel the potatoes and cut into quarters, lengthwise. Salt and pepper the chicken and potatoes. Transfer chicken to a roasting pan, and add potatoes, on and around the chicken. Add oregano, garlic, olive oil, and lemon juice, distributing evenly across the pan. Add water and roast uncovered at 355°F (180°C) for a total of 1 hour and 40 minutes. Half way through (50 minutes), turn the chicken.

Yield: serves 4

Note: Check periodically to make sure there is still a little water in the pan. If needed, add 1/4 to 1/2 cup more.

Don't let the water throw tried to throw me the first time..but it is not too much!