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- Katherine Victoria Vananderland
- Sep 13, 2021
- 8 min read
Red Velvet Waffles with Coconut Syrup
This recipe is special to me because my daughter just loves red velvet cake, and I'm always looking for ways to use pecans. —Cheryl Perry, Hertford, North Carolina
Ingredients
2 cups all-purpose flour
3/4 cup sugar
1/4 cup baking cocoa
1 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
2 cups buttermilk
1/4 cup butter, melted
3 tablespoons red food coloring
1 teaspoon vanilla extract
TOPPING:
3/4 cup butter, softened
4 ounces cream cheese, softened
1/2 teaspoon ground cinnamon
1/2 cup finely chopped pecans
SYRUP:
2 cups Light Corn Syrup
1/2 cup sweetened shredded coconut, toasted
1 teaspoon coconut extract
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Directions
In a large bowl, combine the flour, sugar, cocoa, baking soda and salt. In a large bowl, whisk the eggs, buttermilk, butter, food coloring and vanilla. Stir into dry ingredients just until moistened.
Bake in a preheated round Belgian waffle iron according to manufacturer’s directions until golden brown.
Meanwhile, in a small bowl, beat the butter, cream cheese and cinnamon until smooth; stir in pecans. In another bowl, combine the corn syrup, coconut and extract. Serve topping and syrup with waffles.
Nutrition Facts 1 waffle with 2 tablespoons topping and 1/4 cup syrup: 936 calories, 43g fat (23g saturated fat), 142mg cholesterol, 758mg sodium, 137g carbohydrate (106g sugars, 3g fiber), 11g protein.
Savory Mustard Chicken and Stuffing Waffles
Adding mustard to the chicken coating adds a tang that's amazing with the savory waffles and sweet maple syrup. —John Ginn, Carlisle, Pennsylvania
Ingredients
1 package (6 ounces) stuffing mix
4 large eggs
1/4 cup yellow mustard
1/2 cup all-purpose flour
1 teaspoon salt
1 teaspoon pepper
8 boneless skinless chicken thighs (about 2 pounds)
Oil for frying
WAFFLES:
1-3/4 cups all-purpose flour
2 tablespoons sugar
3 teaspoons baking powder
1-3/4 cups 2% milk
2 large eggs, room temperature
1/2 cup butter, melted
2 teaspoons vanilla extract
Maple syrup
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Directions
Prepare stuffing mix according to package directions; cool.
Meanwhile, in a shallow bowl, mix eggs and mustard. Place flour, salt and pepper in another shallow bowls. Dip chicken thighs in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then again in flour mixture, patting to help coating adhere.
In an electric skillet, heat 1/2 in. oil to 375°. Fry chicken thighs, a few at a time, until golden brown and a thermometer reads at least 170°, 2-3 minutes on each side. Drain on paper towels and keep warm.
Preheat waffle iron. In a large bowl, whisk flour, sugar and baking powder. In another bowl, whisk milk, eggs, butter and vanilla until blended. Add to dry ingredients; stir just until moistened. Stir in prepared stuffing.
Bake waffles according to manufacturer’s directions until golden brown. Serve with chicken and syrup.
Test Kitchen tipYou can cook the breaded chicken thighs in an air fryer at 360° for 8-10 minutes, flipping halfway through. Nutrition Facts 1 piece of chicken with 2 waffles: 691 calories, 43g fat (16g saturated fat), 219mg cholesterol, 1074mg sodium, 44g carbohydrate (7g sugars, 2g fiber), 32g protein.
Chicken Florentine Meatballs
Served over squash and a chunky, mushroom-tomato sauce, these tender meatballs are tops when it comes to great flavor. —Diane Nemitz, Ludington, Michigan
Ingredients
2 large eggs, lightly beaten
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tablespoon dried minced onion
1 garlic clove, minced
Italian Seasoning
1/8 teaspoons Onion Salt
1 pound ground chicken
1 medium spaghetti squash
SAUCE:
1/2 pound sliced fresh mushrooms
2 teaspoons olive oil
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
2 tablespoons minced fresh parsley
1 garlic clove, minced
1 teaspoon dried oregano
1 teaspoon dried basil
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Directions
In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2-in. balls.
Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 20-25 minutes or until no longer pink. Meanwhile, cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.
For sauce, in a large nonstick skillet, saute mushrooms in oil until tender. Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until slightly thickened. Add meatballs and heat through.
When squash is cool enough to handle, use a fork to separate strands. Serve with meatballs and sauce. Freeze option: Place individual portions of cooled meatballs and squash in freezer containers. To use, partially thaw in refrigerator overnight. Microwave, covered, on high in a microwave-safe dish until heated through, gently stirring and adding a little water if necessary.
Editor's Note
This recipe was tested in a 1,100-watt microwave.
Nutrition Facts 1 each: 303 calories, 12g fat (3g saturated fat), 123mg cholesterol, 617mg sodium, 31g carbohydrate (4g sugars, 7g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1/2 fat.
When we used to have Sunday breakfasts with my grandparents, my mom often made this for grandpa because he enjoyed it so much. Pork sausage and cinnamon bread taste surprisingly good together. —Carolyn Levan, Dixon, Illinois
Ingredients
1/2 pound bulk pork sausage
1 loaf (1 pound) cinnamon-raisin bread, cubed
6 large eggs
1-1/2 cups 2% milk
1-1/2 cups half-and-half cream
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
TOPPING:
1 cup chopped pecans
1 cup packed brown sugar
1/2 cup butter, softened
2 tablespoons maple syrup
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Directions
In a large skillet, cook sausage over medium heat 4-6 minutes or until no longer pink, breaking it into crumbles; drain. In a greased 13x9-in. baking dish, combine bread and sausage.
In a large bowl, whisk eggs, milk, cream, vanilla, cinnamon and nutmeg until blended; pour over bread. Refrigerate, covered, several hours or overnight.
Preheat oven to 350°. Remove casserole from refrigerator while oven heats. In a small bowl, beat topping ingredients until blended. Drop by tablespoonfuls over casserole.
Bake, uncovered, 35-45 minutes or until golden brown and a knife inserted in center comes out clean. Let stand 5-10 minutes before serving.
Nutrition Facts 1 piece: 425 calories, 25g fat (10g saturated fat), 141mg cholesterol, 324mg sodium, 41g carbohydrate (26g sugars, 3g fiber), 11g protein.
A bit of fun with some cookie cutters and a tasty fruit topping transform simple cheese and crackers into a treat kids will love. —Taste of Home Test Kitchen
Ingredients
2 slices reduced-fat provolone cheese
2 slices reduced-fat cheddar cheese
1 large apple, peeled and chopped
1 tablespoon butter
2 tablespoons peach preserves
1/4 teaspoon ground cinnamon
20 reduced-fat Triscuits
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Directions
Cut cheese slices with assorted 1-in. cookie cutters; set aside.
In a small skillet, saute apple in butter. Add preserves and cinnamon; heat through. Serve with cheese and Triscuits.
Nutrition Facts 1 cracker with cheese and topping: 42 calories, 2g fat (1g saturated fat), 4mg cholesterol, 54mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic exchanges: 1/2 starch.
Raspberry-Blackberry Breakfast Tacos
My sweet take on breakfast tacos swaps in pancakes for the tortillas! They're so easy and absolutely delicious. Pick your choice of fruits and berries depending on what's in season. —Joan Hallford, North Richland Hills, Texas
Ingredients
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3 tablespoons sugar
2 teaspoons baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 large egg, room temperature
1 cup 2% milk
2 tablespoons canola oil
1 teaspoon vanilla extract
1/3 cup cream cheese, softened
3 tablespoons vanilla yogurt
1 small banana, sliced
1 cup fresh raspberries
1 cup fresh blackberrys
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Directions
Whisk together flours, sugar, baking powder, cinnamon and salt. Combine egg, milk, canola oil and vanilla; stir into dry ingredients just until moistened.
Preheat a griddle over medium heat. Lightly grease griddle. Pour batter by 1/2 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Meanwhile, beat together cream cheese and yogurt. Spread over pancakes; top with banana and raspberries. Fold up.
Nutrition Facts 1 taco: 429 calories, 17g fat (6g saturated fat), 71mg cholesterol, 651mg sodium, 59g carbohydrate (19g sugars, 6g fiber), 11g protein.
Tart, sweet and crunchy, these open-faced sammies are a perfect after-school (or after-work) snack. —James Schend, Taste of Home Deputy Editor
Ingredients
1 tablespoon creamy peanut butter
1 slice crusty white bread
1/4 medium apple, thinly sliced
1 tablespoon golden raisins
Ground cinnamon
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Directions
Spread peanut butter over bread. Top with apple and raisins; sprinkle with cinnamon.
Nutrition Facts 1 open-faced sandwich: 220 calories, 9g fat (2g saturated fat), 0 cholesterol, 212mg sodium, 30g carbohydrate (13g sugars, 3g fiber), 7g protein.
Ingredients
I just baked these mini pizzas and the kids are already demanding more. The no-cook pizza sauce and refrigerated dough make this meal a snap. —Melissa Haines, Valparaiso, Indiana
Ingredients
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/4 teaspoon onion powder
1/4 teaspoon sugar
1 tube (11 ounces) refrigerated thin pizza crust
1-1/2 cups shredded part-skim mozzarella cheese
OPTIONAL TOPPINGS:
pepperoni, olives, sausage, onion, green pepper, Canadian bacon, pineapple, tomatoes, fresh basil and crushed red pepper flakes
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Directions
Preheat oven to 425°. In a small bowl, mix the first 6 ingredients.
Unroll pizza crust; cut into 16 squares. Press squares onto bottom and up sides of 16 ungreased muffin cups, allowing corners to hang over edges.
Spoon 1 tablespoon sauce mixture into each cup. Top with cheese; add toppings as desired. Bake 10-12 minutes or until crust is golden brown. Serve remaining sauce mixture with pizzas.
Freeze option: Freeze cooled baked pizzas in a resealable freezer container. To use, reheat pizzas on a baking sheet in a preheated 425° oven until heated through.
Nutrition Facts 2 pizzas with 2 tablespoons sauce: 209 calories, 8g fat (3g saturated fat), 14mg cholesterol, 747mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 10g protein.
The best way to get kids interested in cooking and eating right is to let them help. These apple and peanut butter "sandwiches" are one fun way to pique their interest and kitchen creativity. —Shirley Warren, Thiensville, Wisconsin
Ingredients
2 medium apples
1/3 cup chunky peanut butter
Optional fillings: granola, miniature semisweet chocolate chips and M&M's minis
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Directions
Core apples. Cut each apple crosswise into six slices. Spread peanut butter over six slices; sprinkle with fillings of your choice. Top with remaining apple slices.
Nutrition Facts 1 serving: 110 calories, 7g fat (1g saturated fat), 0 cholesterol, 70mg sodium, 10g carbohydrate (6g sugars, 2g fiber), 4g protein.
You can whip up this sweet and creamy dip in just 10 minutes. I like to serve it in a bowl surrounded by fresh-picked strawberries at spring brunches or luncheons. —Cindy Steffen, Cedarburg, Wisconsin.
Ingredients
1 package (8 ounces) cream cheese, softened
3/4 cup cherry yogurt
1 carton (8 ounces) frozen whipped topping, thawed
1 jar (7 ounces) marshmallow creme
Assorted fresh fruit
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Directions
In a large bowl, beat cream cheese and yogurt until blended. Fold in whipped topping and marshmallow creme. Serve with fruit.
Nutrition Facts 2 tablespoons: 56 calories, 3g fat (2g saturated fat), 7mg cholesterol, 24mg sodium, 6g carbohydrate (5g sugars, 0 fiber), 1g protein.
Kids will have as much fun making as they will eating these cute twists on hot dogs and buns! Set out bowls of relish, mustard and ketchup for dunkable fun. —Melissa Tatum, Greensboro, North Carolina
Ingredients
1 tube (11-1/2 ounces) refrigerated cornbread or plain twists
8 hot dogs
1 tablespoon butter, melted
1 tablespoon grated Parmesan cheese
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Directions
Separate cornbread twists; wrap 1 strip around each hot dog. Brush with butter; sprinkle with cheese. Place on a lightly greased baking sheet.
Bake at 375° for 11-13 minutes or until golden brown.
Nutrition Facts 1 corn dog: 302 calories, 21g fat (8g saturated fat), 30mg cholesterol, 815mg sodium, 19g carbohydrate (5g sugars, 0 fiber), 8g protein.
My kids ask for these pita sandwiches all the time. They haven’t noticed that as good as they taste, they’re also good for them. —Kim Holmes, Emerald Park, Saskatchewan
Ingredients
1/4 cup peanut butter
1/8 teaspoon each ground allspice, cinnamon and nutmeg
2 whole wheat pita pocket halves
1/2 medium apple, thinly sliced
1/2 medium firm banana, sliced
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Directions
In a small bowl, blend the peanut butter, allspice, cinnamon and nutmeg. Spread inside pita bread halves; fill with apple and banana slices.
Nutrition Facts 1 pita half: 324 calories, 17g fat (4g saturated fat), 0 cholesterol, 320mg sodium, 36g carbohydrate (13g sugars, 6g fiber), 12g protein. Diabetic Exchanges: 3 fat, 1 starch, 1 lean meat, 1 fruit.
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