Waffle Iron Series: Pepperoni Pizza Waffles

Mrs. Fields Secrets Pepperoni Pizza Waffles
For the final installment of our Waffle Iron Series (check out Hash Brown Waffles and Coconut Crusted French Toast Waffles), I’ve got a savory recipe that you can throw together for a quick meal or even a party appetizer. Pizza waffles are loaded with all your favorite pepperoni pizza flavors in waffle form. The cheese and pepperoni is baked right in, so these are easy to pick up and dunk in your favorite marinara sauce. Easy, peasy, cheesy.

Pepperoni Pizza Waffles

2 1/2 cups pancake mix
1 1/2 cups cold water
2 tablespoons olive oil
1 tablespoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 tablespoon salt
1 cup sliced and diced pepperoni
3/4 cup shredded parmesan cheese
1 cup shredded mozzarella cheese

Directions
Heat your waffle iron on medium-high. In a large mixing bowl, combine pancake mix, water, oil, garlic powder, oregano, basil and salt. Stir until combined, but still lumpy. Stir in pepperoni and cheeses. When iron is preheated, scoop a generous amount of batter onto each square and cook until golden brown. Cut into wedges and serve warm with marinara dipping sauce.

HINT: Keep waffles warm before serving in a 170 degree oven.

Waffle Iron Series: Hash Brown Waffles with Dill Sour Cream

Mrs. Fields Secrets Hash Brown Waffles It’s time for the next installment of our Waffle Iron Series (check out my Coconut Crusted French Toast Waffles). This week’s recipe is hash brown waffles and it’s the perfect way to get thick, crispy hash browns every time. No more raw middles and burned edges on your hash browns once you introduce them to this method. Give it a try and find out for yourself, but don’t forget a dollop of dill sour cream on top!

Hash Brown Waffles

4 large russet potatoes
1 large sweet onion
salt
pepper
melted butter

Directions
Peel and shred potatoes. Wring out any moisture, using a paper towel. Peel the onion and repeat the process as the potatoes, removing as much moisture as possible. Stir potatoes and onion together with a generous amount of salt and pepper. Allow to rest while you preheat the waffle iron. If it has a temperature control, heat it to medium-high. Brush a liberal amount of butter onto the top and bottom of the waffle iron. Scoop a large heap of potato mixture onto each section of the waffle iron, then close tightly and allow to cook 15-20 minutes, or until crispy golden brown. Serve immediately with dill sour cream.

Dill Sour Cream

1 cup sour cream
1/2  tablespoon dry or freshly chopped dill
1 teaspoon olive oil
1/2 teaspoon salt

Directions
Stir all ingredients together and chill before serving.

HINT: Take these waffles from a side dish to a main course by topping with a fried egg and bacon. Delicious!

Waffle Iron Series: Coconut Crusted French Toast Waffles

Mrs. Fields Secrets Coconut Crusted French Toast Waffles
Time to pull out your dusty waffle iron for our new Waffle Iron Series. I’ve got three weeks of recipes to show you how much more can be done with this neglected kitchen tool. Today’s recipe was inspired by my friend Kami of No Biggie. She’s the one who taught me to start cooking my french toast in the waffle iron, giving it crunch and fluff like I’ve never had before. My recipe today adds yet another element of crunch via toasted coconut and panko crumbs, making for a mouthful of sweet texture. Come on, get out that waffle iron and play along.

Coconut Crusted French Toast Waffles
adapted from No Biggie

12 slices thick bread
3 eggs
3/4 cup milk
1/2 teaspoon cinnamon
1 tablespoon butter, melted
1/4 teaspoon coconut flavoring
1 cup lightly toasted coconut
1 cup panko bread crumbs

Directions
Toast coconut then toss evenly with panko crumbs and place in a shallow, flat-bottomed dish. Preheat waffle iron to medium-high heat. Whisk eggs, milk, cinnamon and coconut flavoring until light and fluffy. Stir in melted butter and place mixture in another shallow flat-bottomed dish. Dip bread in egg mixture, coating both sides. Allow excess to drip off before placing slices in coconut mixture to coat both sides. Cook in waffle iron for 2-3 minutes, or until toast is golden brown and crispy. Keep warm and crisp by storing toast on a baking rack in a warm oven until serving. (Stacking will cause them to get soggy.)

Top with fruit, powdered sugar, and your favorite syrup.

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