Ok, friends – it is one week until Christmas! Crazy, huh?
There’s a lot of emphasis on Christmas morning and such a special morning can’t have any ol’ breakfast…
We need something delicious and festive!
Enter gingerbread waffles, a festive spin on a classic favorite. A perfect breakfast for Christmas morning.
The molasses in these lends a wonderful depth and richness perfectly complimented by the gingerbread spices to transform plain ol’ waffles into a holiday treat!
Gingerbread Waffles; from Midwest Living
2 c. all purpose flour
1 t. cinnamon
1 ½ t baking soda
1 ½ t. ground ginger
½ t. ground cloves
½ t. salt
3 eggs yolks, lightly beaten
1 c. molasses
½ c. buttermilk
½ c. butter, melted
2 egg whites
THE PREP: Combine flour, cinnamon, baking soda, ginger, cloves, and salt. Combine egg yolks, molasses, buttermilk, and butter. Add to flour mixture and stir until moistened. It will be lumpy, set it aside. In small bowl, beat egg whites with electric mixer on medium speed for 1-2 minutes or until stiff peaks form. Gently fold in beaten egg whites, leaving few fluffs of egg whites. Do not over-mix. Cook the batter in a waffle maker according to its directions.
Makes about 4-5 waffles, depending on your waffle maker.
These little bites are actually quite hearty with a refried bean and green chile filling contrasted by fresh salsa and a pop of green onion. All this goodness is contained by a crisped wonton wrapper and perfectly sized for party munching!
I’m telling you upfront – it’s all about the salsa here. Fresh salsa is what puts the fiesta in these fiesta bites. Bad salsa = No fiesta. Got it? Mmkay, good because we want fiesta and lots of it!
Fiesta Bites; Recipe or Not
Makes 24 bites
1 can refried beans
1 small can diced green chiles
Fresh salsa (I love the Pioneer Woman’s recipe, get it here!)
Diced green onion (a couple tablespoons should do)
1 pkg of 24 wonton wrappers
The Prep: Preheat oven to 350° and spray a mini muffin pan with non-stick cooking spray. Carefully press each wonton wrapper into the cups of the mini muffin pan, make sure the edges don’t fold in. Mix the the refried beans and green chiles and spoon the bean mixture into each wonton wrapper cup. You may need to press down to the get the bean mixture to the bottom of the cup and the cups should be fairly full. Bake for 8-10 minutes or until the edges of the wonton wrappers start to turn brown. Let the bites cool for a few minutes, then spoon salsa on the tops of each one and sprinkle with green onion. Enjoy!
Notes: I ended up with some leftover bean mixture and suggest making bean burritos if you have any left – delish!
Hi friends! It’s been awhile… I hope everyone had a wonderful Thanksgiving! Mine was filled with lots of family, lots of food, aaand… lots of much needed relaxation…
Which was a blessing because we are now full steam ahead towards Christmas. Wowza! Only three weeks away and guess how much Christmas shopping I’ve done – zip, zilch, nada.
So it’s pretty much crunch time for me and that’s why I’m all about the easy peasy snacks and desserts for holiday parties or guests. This Cinnamon Apple & Pear Compote is just the ticket. It cooks up in no time, can be made ahead of time, and has the power to transform whatever you top with it.
Cinnamon Apple & Pear Compote; Recipe or Not
2-3 apples and/or pears, peeled and diced
1/2 c. water
juice from one lemon (2-3 T.)
3 T. brown sugar
3/4 t. ground cinnamon
sprinkle of nutmeg
The Prep: In a small saucepan, bring all ingredients to a boil. Turn down the heat and let simmer for about 15 minutes or until the fruit is tender. *If making ahead of time, simply let it cool, put it in a covered container in the fridge and reheat when you need it.
Serve as a topping for ice cream, pancakes, oatmeal, plain yogurt, shortcake, get creative!