Cinnamon Roll Waffles: do that crazy waffle formula using canned cinnamon rolls and custom Made maple Cheddar syrup cream to make the definitive breakfast mixture!


Cinnamon Roll Waffle. Made with canned cinnamon rolls. I really made a waffle with handiest one improvement-a jar of cinnamon rolls. Is your thoughts blown yet? Mine continues to be.

While you may think they are too smooth to even take into account a notable tasting, consider me, they clearly feel remarkable.

In terms of what you need to get fancy, you may make a 2 minute Maple Cream Cheese Syrup to sprinkle them with. it is heavenly and worthy of additional development.



  • 4 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 2 tablespoons maple syrup
  • 1/4 cup milk
  • 1/2 teaspoon maple extract (optional)
  • non-stick spray
  • 1 (7.3 oz) can Pillsbury grand original cinnamon rolls


  1. Using a hand mixer, or stand mixer, beat together cream cheese, powdered sugar, maple syrup, milk and maple extract (optional) until smooth. Set aside.
  2. Heat waffle iron. Spray with non-stick spray. Place one cinnamon roll in the center of waffle maker. Close waffle iron.
  3. Cook for 2 to 3 minutes, or until waffle is cooked through and golden brown.
  4. Continue until all waffles are cooked. Serve warm and drizzle with maple cream cheese syrup!


The fine Vegan shepherd Pie recipe with plenty of mushrooms in the quality purple wine sauce and twisted potato tumlowy olive oil topping. 

Cake/Cottage The conventional shepherd Pie became made with ground red meat which of path I left off because there was zero need for any cruelty that was on our plates. child lamb is handiest supposed to be cherished!


As a substitute I doubled on nutritious vegetables: mushrooms and inexperienced beans medley in a thick and creamy sauce crowned with a golden pillow of fluffy mashed potatoes.

I like adding olive oil to my mashed potatoes and splashing my synthetic cashew milk. You do not understand softly and Creamy till you do this.  I also like to eat them status over the kitchen island in my pajamas directly out of the bowl, so I continually ensure i have a bit more to spoil. 

Need to get a bit innovative? Cauliflower or mash sweet potato, even Butternut Squash might be lovely right here, anything your tastes fancy. it may best blend in a few parsnips or roots of parsley with mashed potatoes of your olive oil.



  • 1 large sweet onion - diced
  • 4 cloves garlic - minced
  • 1 lb brown mushrooms - sliced
  • 1 cup frozen green peas - rinsed under warm water
  • 1 large carrot - diced or sliced into rounds
  • 2-3 tbsp whole wheat pastry flour - organic
  • 2 cups vegetable stock - low sodium
  • 1/2 cup red wine - vegan
  • 3 whole cloves
  • 2 leaves bay
  • 1 tbsp smoked paprika
  • 1 tsp onion powder
  • 1/2 red chili pepper - diced & Optional
  • 5 sprigs thyme - leaves only
  • 1 pinch sea salt + more to taste
  • 2 tsp olive oil or a splash of water
  • 1/4 cup micro greens or chives for garnish (optional)

Mashed Potatoes:

  • 3 lb Yukon gold potatoes diced
  • 4-6 tbsp extra virgin olive oil (omit for WFPB & Plantricious diets)
  • 1/2 cup cashew milk - plain unsweetened
  • 2-3 tbsp nutritional yeast +more to your liking
  • 4 cloves garlic minced
  • 2 leaves bay
  • sea salt + black pepper to taste


  1. Make the Mashed Potatoes
  2. Scrub and rinse the potatoes well and cut them into 1 inch pieces. Transfer them to a large pot and cover with cold water. Add 2 bay leaves and 4 cloves of the minced garlic and bring to a simmer. Season well with sea salt and cook until tender, about 12 minutes.
  3. Drain the potatoes in a colander and allow them to dry well in their own steam. Discard the bay leaves.
  4. Transfer back into the pot, drizzle with the olive oil, plant milk and nutritional yeast and mash to your liking. Taste and adjust seasonings with more sea salt. Add more plant milk and olive oil if a creamier consistency is desired. Set aside until needed.
  5. Preheat your broiler. If you'd rather just bake this just preheat the oven to 350"F.

Make the Shepherd's Pie:

  1. Preheat a cast iron medium pot over medium flame. Add half of the diced onion and a drizzle of olive oil or a splash of water and sauté with a pinch of sea salt for about 5 minutes until translucent. Stir in the carrots and cook another 5 to 10 minutes until they begin to soften. 
  2. Add 2 bay leaves, thyme leaves, whole cloves, chili pepper and garlic. Give everything a good stir then add the paprika, onion powder and flour. Stir again then whisk in the red wine and vegetable stock. Keep whisking until everything is smooth.
  3. Bring the gravy to a simmer and cook on low flame until slightly reduced and thickened. Stir in the green peas and warm through. Taste and adjust seasonings to your taste with sea salt. 

Cook the Mushrooms:

  1. Heat up a large skillet over medium low flame and add the remaining onion. Cook 5 minutes then stir in the mushrooms and a pinch of sea salt. Sauté until wilted and most of the liquid has evaporated.
  2. Transfer the cooked mushrooms to the pot with the gravy, stir and taste again. 

Assemble the Shepherd's Pie:

  1. Spoon the mashed potatoes on top of the mushroom gravy and level them with the back of a spoon. Take a fork and create little tracks over the surface. 
  2. Transfer the Shepherd’s pie to the preheated broiler and broil for a few minutes until golden brown on top. Alternatively bake it in a preheated oven at 350"F for 25 minutes.
  3. Serve hot garnished with micro greens, chives or your favorite fresh herbs. 


Convey garlic bread  it is time for one of my favourite Italian dishes, spaghetti recipe with ground beef! despite the fact that there's no such element as a horrific pasta recipe, this one is so tasty way to the sauce + meat herb you're making multi function boil, a savory pan. And you can top it off together with your favourite Italian cheese! i like giving spaghetti recipe with red meat milled desirable clean Parmesan. Yum!


The basis of every scrumptious Italian dish is all packed into spaghetti recipe with beef-tomatoey Sauce pro with Oregano and basil, meat is flawlessly pro, gentle noodles. however what makes it extra unique?

Italian dishes are regularly very easy  however need to make sure you get the quality tasting punch? i've rounded up some tidbits that will help you spaghetti recipes with ground pork right into a masterpiece!

The Italian seasoning is within the equal elegance because the chili seasoning it's far definitely a aggregate of different herbs. a few shakes from the Italian seasoning, and you may get Basil, Oregano, thyme, and rosemary on occasion even marjoram!

No spaghetti? No trouble! Forgot to get spaghetti noodles, or just don't want to use a specific pasta? don't worry! There are masses of styles of noodles to try, and this dish is very range-friendly. Or you may move gluten free with zucchini noodles or my non-public favored, Spaghetti Squash!



  • 1 1/2 pounds ground beef, 80/20
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups onion, chopped
  • 1 small green bell pepper, finely chopped
  • 1 tablespoon minced garlic
  • 1 (28 ounce) can crushed tomatoes
  • 1 (16 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon granulated sugar
  • 16 ounces spaghetti


  1. Heat a large pot over medium-high heat. Add beef to the pot, sprinkle with salt and pepper, and crumble into small chunks with a wooden spoon and cook until lightly browned. Use a slotted spoon to transfer to a plate.
  2. Drain all but 2 tablespoons of the fat from the pan and set over medium-low heat (if you don't have enough fat in the pan, add a tablespoon of olive oil). Add the onion, bell pepper, and garlic and cook, until onion is translucent, about 7 minutes.
  3. Return beef to pot then stir in crushed tomatoes, tomato sauce, tomato paste, Italian seasoning, and sugar. Bring sauce to a boil, then immediately reduce heat and simmer, uncovered for 1 hour. Adjust seasoning as needed.
  4. Meanwhile cook spaghetti in well-salted water, according to package instructions. Drain well and toss with sauce. Serve.


Waffle corn buns are homemade, savory waffles made with basic pantry elements.  We cherished serving them with chili over for an clean dinner day!  Serve a waffle cornbread with selfmade Chili or strive them with butter, jam, or honey!


I'm ready for cold climate, colored leaves, boots, and cozy heat food!  the other night i was so yearning for selfmade chili pepper, however I did not need it on top of the baked potatoes which changed into a go-to devour when i used to be too lazy to make dinner. I made a scrumptious cornbread waffle instead!  I threw my preferred chili recipe on it.

The manner of creating cornbread waffles is the same as for most waffles! First, upload the dried elements into the bowl, and then mix in the damp fabric. heat up your waffle iron and spray with a nonstick cooking spray earlier than including the dough.

You can really enjoy waffle corn buns without chili peppers, and most effective serve them with butter and honey on pinnacle.



  • 1 3/4 cups all-purpose flour
  • 1 1/4 cups yellow cornmeal
  • 1 Tablespoon baking powder
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 2 cups milk
  • 3 Tablespoons oil (vegetable or canola oil)
  • 2 large eggs
  • Your favorite chili
  • Optional chili toppings: shredded cheese, sour cream, chopped green onion


  1. Preheat waffle iron.
  2. In a large bowl combine the flour, cornmeal, baking powder, sugar, and salt.
  3. Add milk, oil, and eggs and stir until smooth, but don't over-mix.
  4. Spray waffle iron with non-stick cooking spray. Pour batter onto hot waffle iron and bake in batches.
  5. Serve with chili over top, if desired, garnished with shredded Cheddar, sour cream and chopped green onion.


Who's the summer empress salad? this is a chinese language fowl salad, of path! This chinese chicken salad is so proper you is probably tempted to simply scroll right down to get the recipe then make a crazy dash into the kitchen to make yourself a few.


However before we flip you into cooking prep seasoned, allow's communicate approximately why this chinese hen salad is a bee knee. further to being chock complete of greens, it's got wholesome fat from avocado oil or olive oil and nuts, and a variety of protein from hen – multi functional large, quite bowl.

If you like your salad with a crisis, wait to add sauce and beans before serving, however if you are a simply want to make it smooth to get it within the belly type of character, pass beforehand and simply toss the entirety together and preserve it in the fridge for a day or so. it'll be a chunk wet however still scrumptious.

So clearly, in developing a prescription I hold this need in mind and this chinese chook salad truly fits the invoice. The Vegetable name will all be pre-reduce and you could cook the chickens the usage of our technique for the precise hen breast or make it very clean on your self and use Rotisserie hen, the rest of the instant pot of the entire hen or prepare a huge batch of incredible flexible our clean pot shredded bird meat so. Many. options.


For the Salad:

  • 3 cups thinly sliced Napa cabbage (may substitute green cabbage)
  • 1 cup thinly sliced red cabbage
  • 1 cup shredded carrots (look for pre-shredded carrots in the produce aisle)
  • 1 cup sugar snap peas, thinly sliced
  • 1 cup fresh cilantro, leaves separated from stems and roughly chopped
  • 3 green onions, white and green parts, thinly sliced
  • 1 cup oranges (peeled and cut into chunks. ‘supremed’ or a 12-15 oz. can mandarin oranges in 100% juice, drained well)
  • ⅓ cup slivered or sliced almonds, toasted
  • 3 cups cooked, shredded chicken (or 1¼ lbs. raw chicken breast cooked using our method for Perfect Chicken Breasts or Easy Instant Pot Shredded Chicken)
  • Optional: Black and/or white sesame seeds for garnish
  • May substitute one 12-ounce bag of bagged coleslaw mix for cabbage and add an additional ½ cup carrots or snow peas if desired.

For the Dressing:

  • 3 Tbsp. coconut aminos (may substitute 1 ½ Tbsp. tamari + 1 ½ Tbsp. water)
  • 2 Tbsp. avocado oil (may substitute light tasting olive oil)
  • 3 Tbsp. toasted sesame oil
  • 4 Tbsp. unseasoned rice vinegar
  • ½ tsp. dried ginger (we recommend Simply Organic)
  • ¼ tsp. garlic powder (we recommend Simply Organic)


  1. Combine cabbage, carrots, sugar snap peas, onions, and cooked chicken in a large bowl. Toss well to combine.
  2. In a small bowl (or jar) combine dressing ingredients. Whisk or shake well to combine. Pour over salad just before serving.
  3. Gently stir in oranges, cilantro, and almond. Sprinkle with sesame seeds and enjoy.


This fried prawn is seasoned with bread-crowned Jumbo prawns, then fried with golden brown perfection. A preference of essential course or a perfect appetizer this is even better than what you'll get inside the eating place!

Whenever I see fried prawns on the eating place menu, I ought to get them organized. i really like the aggregate of candy soft prawns with crispy coating. I attempted making this dish at domestic, and that i must say, I suppose my crispy prawns had been even better than the restaurant model.


To peel the prawns, absolutely use your thumb to squeeze into the lowest of the shrimp wherein the legs are. Peel each aspect of the shell lower back faraway from the front to the tail. leave the closing segment of the outer and tail layers.

You could devein the prawns via making chop along the top of the raw shrimp with a sharp peeling knife. The pieces should cross from the shrimp front to the tail. cut approximately 1/eight inches into the prawns. within the cut you will see a dark vein. reach and pull out. If broke, use a knife to scrape the relaxation.

Making fried prawns is all approximately crispy coating. Make the coating by using blending flour, salt, pepper and garlic powder in a bowl. Shake a few eggs in some other bowl. subsequently, pour a few breadcrumbs in the 1/3 bowl. Dip the first prawn within the flour, beside the egg and ultimately in breadcrumbs. Fry the prawns in warm oil until golden brown, then serve and experience!



  • 2 pounds jumbo shrimp devein and peel but leave tails on
  • 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 3 eggs beaten
  • 1 3/4 cups panko breadcrumbs
  • oil for frying
  • lemon wedges and parsley for garnish optional
  • cocktail sauce for serving


  1. Place the flour in a medium size bowl along with the salt, pepper and garlic powder. Stir to combine.
  2. Place the eggs in a second bowl. Place the breadcrumbs in a third bowl.
  3. Dip each shrimp first into the flour, then into the egg, then roll in the breadcrumbs to coat evenly. Place each breaded shrimp on a sheet pan. Repeat the process until all shrimp are breaded.
  4. Heat 3 inches of oil in a deep large pot to 350 degrees F.
  5. Add 6 shrimp at a time and cook for 3-4 minutes or until golden brown. Drain on paper towels.
  6. Repeat the process with the remaining shrimp.
  7. Place the shrimp on a plate. Serve immediately with cocktail sauce. Garnish with lemon wedges and parsley if desired.


This traditional French onion soup recipe has a heat baguette crowned with hot, melted Gruyere cheese. The excessive first-class pork broth, the wine splash, and the perfect onion caramel are the secret of this classic recipe.


If you do not know, i'm a soup enthusiast. And there are so many special approaches there is to make a traditional, French home made onion soup recipe.  i've tried all of them, i've researched lots, and subsequently i have this recipe virtually nailed down.

I purchased this soup oven safe crocks just for this soup. they are very research, hand-crafted, high-quality excessive pleasant.

Not a secure oven bowl? don't worry! My instructions had been your baguette-toast and melted cheese one at a time. Then you can upload them to the recent soup cstone without baking them inside the oven.



  • 4 large yellow onions,, see notes for pound conversion
  • 2 large sweet onions
  • 6 Tablespoons butter
  • 2 sprigs fresh thyme
  • 2 Bay leaves
  • ¾ cup dry white wine, Chardonnay or Pinto Grigio
  • 4 cups beef broth, high quality is key
  • 1.5 cups chicken broth
  • Salt/Pepper,, to taste
  • 1 baguette
  • 3 Tablespoons olive oil, optional
  • 6 slices Gruyere cheese


  1. Slice the onions into strings of medium-size. They'll shrink down and you don't want them too thin. (Using a mandoline slicer makes this much easier).
  2. Melt the butter in a large (4-5 quart) soup pot or dutch oven over medium-low heat. Add the onions and use tongs to toss and coat them in the butter. Leave them uncovered as they cook.
  3. The onions will caramelize slowly, this takes patience. 6 large onions could take over an hour to fully caramelize. Stir the onions every 20 minutes or so until they've reached your desired size and color. 
  4. Add the white wine, increase the heat to medium, and cook for an additional 2-3 minutes. Pour in the beef and chicken broth and add the bay leaves and thyme. Simmer for another 45 minutes, with the lid cracked.
  5. While the soup simmers, preheat the oven to 350 degrees. 
  6. Slice the baguette into ½ inch thick slices. Brush the tops with olive oil and bake for about 5 minutes.
  7. Increase the oven temperature to a low broil. Top each baguette with cheese and bake in the oven until the cheese melts and begins to bubble and brown.
  8. Remove the bay leaves and thyme stems. Season to taste with salt and pepper.
  9. Ladle the warm soup into each bowl and use tongs to top each of them with the warm baguettes. Top with thyme if desired and serve! 

New Post

Craft And Vine Augusta Georgia

Featuring old wood with metal modern mix. Wondering if augusta had a wine bar in the downtown areawe stumbled across craft vine. 500p...