Copycat Kelloggs Eggo Waffles Food

COPYCAT KELLOGG'S EGGO WAFFLES

Steps:

• 1. Heat up a waffle iron.
• 2. Combine flour with baking powder and salt in a large bowl.
• 3. In a separate medium bowl, combine eggs and sugar with electric mixer for 1 minute on high speed. Add water, milk and oil and mix until combined.
• 4. Pour wet mixture into the dry stuff. Add food coloring, and mix on medium speed for about 30 seconds.
• 5. Spray waffle iron with non-stick cooking spray. Pour 1/2 cup of batter onto waffle iron and close. Cook for 1 minute, then carefully remove waffle and cool. Waffle should not have browned, repeat with remaining waffle batter.
• 6. When waffles are cool, seal them up in freezer bag and freeze.
• 7. When preparing waffles to eat, cook as with originals: In a toaster on the lowest setting until browned. You may have to break or cut waffles in
• half so that they fit all the way into your toaster.
• Tibits: Here are the minor adjustments you can make to the above recipe to create clones of three other Eggo varities.
• BUTTERMILK WAFFLES:
• Use 1/2 cup milk, 3/4 cup buttermilk 3/4 cup water.
• BLUEBERRY WAFFLES:.
• Add 3/4 cup dried and chopped blueberries to the basic recipe batter. Stir in blueberries after combining wet ingredients with dry ingredients.
• WHOLE WHEAT WAFFLES:.
• Use 1 1/2 cups of all-purpose flour and 1 1/2 cups of whole wheat flour. Also, increase water to 3/4 cup.

CHICKEN AND KELLOGG'S® EGGO® WAFFLE APPETIZER BITES

Steps:

• Preheat the oven to 300 degrees F. Heat the vegetable oil in a pot to 350 degrees F.
• Sprinkle the chicken with the garlic, smoked paprika, cumin, onion powder, salt and pepper. Dredge the chicken in the flour, then the eggs and lastly the breadcrumbs. Working in batches, fry the chicken until golden brown, about 5 minutes. As they finish, place on a cookie sheet in the oven to keep warm.
• For the syrup, mix together the maple syrup, horseradish, apricot preserves, mustard and honey.
• To serve, drizzle syrup generously on a waffle half. Place a few chicken bites on top. Drizzle with more syrup and garnish with a touch of the hot sauce and a parsley leaf.

KELLOGG'SAND#174; EGGOAND#174; WAFFLES WITH CARAMELIZED BANANAS AND GREEK YOGURT

Steps:

• 1. Lengthwise cut bananas in half. Crosswise cut each half into two pieces. In large nonstick skillet coated with cooking spray place banana pieces, cut side down. Cook over medium-high heat about 2 minutes or until lightly browned. Carefully turn. Add orange juice. Cook, frequently shaking skillet, about 1 minute more or until banana pieces soften.
• 2. Heat one Kellogg's® Eggo® Homestyle waffle according to package directions. Place waffle on serving plate. Top with banana pieces. Pour any remaining juices from skillet over waffle and bananas. Add about 2 tablespoons yogurt and garnish as desired.
• For more great recipes, visit www.Kelloggs.com.
• ®, ™, © 2010 Kellogg NA Co.

KELLOGG'S BRAN BUD MUFFINS

Steps:

• In electric blender or food processor, crush KELLOGG'S ALL-BRAN BRAN BUDS cereal to fine crumbs.
• In mixing bowl, stir together crushed cereal, flour, sugar, baking powder and salt,
• Set aside.
• In large mixing bowl, combine milk, egg whites and oil; mix well.
• Add cereal mixture, stirring only until combined.
• Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray or lined with cupcake papers.
• Bake at 400° F for 20 minutes or until lightly browned.
• Serve warm.