O blog, how have I missed thee...
With only a few weeks left of summer vacation, I've been hanging low in the blogging world and trying to maximize time with the kiddos before they head back to school. We're eating lots of old favorites (tacos, spaghetti, and grilled burgers) and more recently lots of fast food. A couple of days ago I went to my 20-year high school reunion in Minnesota, today we are at Mount Rushmore, tomorrow we will be in Yellowstone. I love the summertime!
A few weeks ago I decided to jump on the bandwagon and see what the bacon craze I keep seeing in the cooking blogworld is all about. I've seen recipes for bacon cookies, bacon muffins, and even bacon cupcakes, and I'll be honest it all sounds a bit....um...unusual. When I saw this recipe for bacon potato waffles, however, the fact that it was all kind of breakfast-y somehow made it seem less weird and a bit more like a natural fit. We had some leftover mashed potatoes, so we gave it a try.
I can't lie and say it wasn't still a bit weird pouring sweet buttermilk syrup over potato and bacon filled waffles that have a hint of oniony flavor, but after getting over the weirdness factor, we all liked it. We especially loved it with additional crumbled bacon over the top. The kids decided that next time we make them, we should have them for "Breakfast for Dinner", but they all definitely wanted a next time, so we're calling it a keeper in my book! :)
Source: Taste of Home
The ingredients:
1 cup all-purpose flour
2 Tbs. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1-1/2 cups mashed potatoes (with added milk and butter)
1 cup milk
5 Tbs. canola oil
1/4 cup finely chopped onion
3 bacon strips, cooked and crumbled
Toppings: Maple syrup, chunky applesauce (or sour cream and chives)
Additional crumbled cooked bacon, optional
Directions
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, mashed potatoes, milk and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Or for pancakes, drop by ladlefuls onto hot, greased griddle and cook until golden brown on both sides. Serve with syrup or applesauce (or sour cream and chives for a more savory dish). Sprinkle with additional bacon if desired. Enjoy!
With only a few weeks left of summer vacation, I've been hanging low in the blogging world and trying to maximize time with the kiddos before they head back to school. We're eating lots of old favorites (tacos, spaghetti, and grilled burgers) and more recently lots of fast food. A couple of days ago I went to my 20-year high school reunion in Minnesota, today we are at Mount Rushmore, tomorrow we will be in Yellowstone. I love the summertime!
A few weeks ago I decided to jump on the bandwagon and see what the bacon craze I keep seeing in the cooking blogworld is all about. I've seen recipes for bacon cookies, bacon muffins, and even bacon cupcakes, and I'll be honest it all sounds a bit....um...unusual. When I saw this recipe for bacon potato waffles, however, the fact that it was all kind of breakfast-y somehow made it seem less weird and a bit more like a natural fit. We had some leftover mashed potatoes, so we gave it a try.
I can't lie and say it wasn't still a bit weird pouring sweet buttermilk syrup over potato and bacon filled waffles that have a hint of oniony flavor, but after getting over the weirdness factor, we all liked it. We especially loved it with additional crumbled bacon over the top. The kids decided that next time we make them, we should have them for "Breakfast for Dinner", but they all definitely wanted a next time, so we're calling it a keeper in my book! :)
Source: Taste of Home
Click here for printable recipe.
The ingredients:
1 cup all-purpose flour
2 Tbs. sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs
1-1/2 cups mashed potatoes (with added milk and butter)
1 cup milk
5 Tbs. canola oil
1/4 cup finely chopped onion
3 bacon strips, cooked and crumbled
Toppings: Maple syrup, chunky applesauce (or sour cream and chives)
Additional crumbled cooked bacon, optional
Directions
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the eggs, mashed potatoes, milk and oil. Stir into dry ingredients just until moistened. Fold in onion and bacon.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Or for pancakes, drop by ladlefuls onto hot, greased griddle and cook until golden brown on both sides. Serve with syrup or applesauce (or sour cream and chives for a more savory dish). Sprinkle with additional bacon if desired. Enjoy!
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