Cheddar Bacon Waffles Food

CHEDDAR AND BACON CORNMEAL WAFFLE SANDWICHES WITH MAPLE MUSTARD

Steps:

• Preheat the oven to 300 degrees F.
• Whisk together the cornmeal, flour, baking powder and baking soda in a medium bowl. Whisk together the buttermilk, butter, 1/4 cup of the maple syrup and eggs in a medium bowl until combined. Add the wet ingredients to the dry ingredients, and stir until just combined.
• Heat a waffle iron according to the manufacturer's directions. Spray the grates of the waffle iron with nonstick cooking spray. Use a scant 1/2 cup of the batter per grid, close the cover and cook until golden brown or when the steam stops emerging from the waffle iron, about 4 minutes. Repeat with remaining batter. The recipe will make 6 waffles.
• Meanwhile, whisk together the Dijon mustard and the remaining 2 tablespoons of the maple syrup in a small bowl.
• Place 3 waffles on a large baking sheet in a single layer and spread some of the mustard over the tops of each waffle. Sprinkle the cheese evenly over the top. Place in the oven until the cheese has melted.
• Arrange one-third of the bacon slices on the cheesy waffles and drizzle with a little more of the Dijon mustard mixture. Top with the reserved 3 waffles. Slice on the diagonal and serve warm.

BACON CHEDDAR WAFFLES

Steps:

• In a medium bowl, beat 1 egg.
• Add: milk, sour cream, melted butter or margarine
• Stir in Bisquick baking mix, mix well.
• Fold in: cooked and crumbled bacon strips and cheddar cheese
• Spoon batter onto a hot waffle iron.
• Close waffle iron and cook until golden brown. (Will be done when steaming stops -- 4-5 minutes).
• Serve drizzled with: maple syrup OR fruit-flavored syrup.

BACON AND CHEESE WAFFLES

Steps:

• Place pancake mix in a large bowl. In another bowl, whisk the egg, milk, sour cream and butter. Stir into pancake mix until blended. Fold in bacon and cheese. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown.

BACON, CORN AND CHEDDAR WAFFLES

Steps:

• Melt butter in small skillet and saute corn for 3 minutes.
• Set aside.
• Sift together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
• Slowly add the buttermilk, milk, eggs and melted margarine.
• Gently stir until combined but not smooth.
• Fold in the bacon, corn and cheddar.
• Cook in waffle maker.

HOMEMADE WAFFLES WITH BACON AND CHEDDAR

Steps:

• Spray electric waffle iron with cooking spray. Heat iron to medium heat.
• Meanwhile, combine first 4 ingredients in large bowl. Whisk remaining ingredients until blended. Add to flour mixture; stir just until blended. (Do not overmix.)
• Pour amount of batter directed by manufacturer onto grids of waffle iron. Close lid quickly. (Do not open until waffle is done.) Cook according to manufacturer's directions. When done, lift waffle off grid with fork. Repeat with remaining batter.

CHEF CAPON'S CHEDDAR BACON WAFFLES

Steps:

• Preheat your waffle iron. Mine only has one setting anyway, but you want the iron to be pretty hot.
• Preheat the oven to 200 degrees F.
• In a large bowl, whisk to combine the flour, sugar, salt and baking powder. Set aside.
• In another bowl, whisk to combine the egg yolks, milk, and butter. Set aside.
• In a large (and very clean) bowl, use a hand mixer to whip the egg whites to soft peaks.
• Add the wet ingredients to the dry, and mix until they are almost combined. Add the egg whites, bacon, cheese, and scallions to the bowl, and gently fold them in until combined.
• Portion the batter into your waffle iron (the amount will vary by waffle iron, but I use about one cup per waffle), and cook for approximately 5 minutes, until golden brown.
• When the waffle has finished cooking, place directly on the wire rack in the oven, to let the steam escape. Finish cooking the remaining waffles, and enjoy!

BACON CHEDDAR WAFFLES WITH CHICKEN

Steps:

• In a skillet, fry bacon until crisp. Set aside to cool, reserving 1 Tbsp. of the bacon fat for the waffles. When bacon is cool enough, dice and set aside.
• Preheat oven to the recommended temperature for your chicken strips. Bake chicken as specified.
• In a large bowl, whisk together the flour, cornmeal, brown sugar, baking powder, baking soda, salt and pepper. In a medium bowl, whisk together the eggs, buttermilk, melted butter and bacon fat. Add the egg mixture to the flour mixture and stir to combine. Fold in diced bacon and grated cheddar cheese.
• Cook waffles in waffle iron until golden and crisp. Top with cooked chicken strips and a drizzle of maple syrup.

BACON CHEDDAR WAFFLES

Steps:

• Preheat oven to 400°F. Line baking sheet with parchment paper. Place bacon on parchment sheet and bake for 20-25 minutes, or until crispy. Set on paper towel-lined plate and reserve bacon fat.
• Reduce oven to 200°F. In a large bowl, combine the flour, sugar, salt and baking powder. In another bowl, whisk to combine the egg yolks, buttermilk, butter and bacon fat. Set aside.
• In a medium bowl, use a hand mixer to whip the egg whites to soft peaks. Set aside.
• Pour the egg yolk mixture into the dry ingredients and stir until almost combined. Add the bacon, cheese and scallions and fold in. Finally, gently fold in the egg whites until just combined.
• Preheat a waffle iron and spray with non-stick cooking spray. Add 1 cup of waffle mixture and cook to waffle iron's instructions. (About 5 minutes for me). When waffle is done place on wire rack in oven to keep warm. Repeat with remaining batter. Serve with some more chopped scallions and maple syrup. Enjoy!

BACON AND CHEDDAR WAFFLES

Steps:

• Preheat a waffle iron.
• In a small bowl, whisk the eggs until fluffy; reserve.
• Next, in a large bowl, mix together the flour, baking powder, sugar and salt. In a third bowl, whisk together the milk, oil and vanilla extract. Add the wet ingredients into the dry ingredients and mix just until combined. Add the bacon, Cheddar and reserved whisked eggs and mix until combined.
• Spray the waffle iron with nonstick spray. Pour in 1/4 cup of the batter and cook the waffles until golden brown. (The waffles can be kept in a low oven to keep warm while the others cook.) Repeat with the remaining batter. Serve the waffles with butter, syrup and/or fried eggs.

CHEDDAR AND BACON PINWHEELS

Steps:

• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Cook the bacon in a large skillet over medium-high heat until crispy, 5 to 8 minutes. Remove to a paper towel-lined plate to drain and allow to cool slightly, then finely chop. Set aside.
• In a small bowl, stir together the cream cheese and scallions. Season with salt and pepper.
• Unfold the pastry sheets on a lightly floured work surface. Lightly roll each piece of pastry into a 10-inch square. Spread the cream cheese mixture over the entire surface of each piece of pastry, leaving a slight border around the edges. Sprinkle the Cheddar and bacon in an even layer over the top of the cream cheese mixture. Tightly roll each pastry sheet into a log (jelly roll style), then pinch the seam closed and place seam-side down on the work surface.
• Using a sharp knife, cut both logs crosswise into 12 pinwheels each, approximately 1 inch thick. Transfer 12 pinwheels to each prepared baking sheet, spiral-side up. In a small bowl, whisk the egg and 1 tablespoon water until combined to make an egg wash. Brush the tops and sides of the pinwheels with the egg wash.
• Bake the pinwheels until puffed and golden, 25 to 30 minutes. Serve warm.