57122 fat homemade waffles Recipes

all-purpose flour, sugar, baking powder, baking soda, eggs, separated, reduced-fat sour cream, low-fat (1%) milk, unsalted butter - melted, fresh washed blueberries, vanilla extract

canadian bacon, egg, green onion, chopped, frozen low-fat multigrain waffles, shredded reduced-fat cheddar cheese, sliced tomato , optional

waffle (frozen or homemade , i used krusteaz homestyle), ice cream , 1-2 scoops your favorite flavor (i used roselani s kona mud pie, it s a hawaiian brand), hot fudge (i used hershey s), caramel sauce (i used hershey s), chopped nuts (i used toasted, salted macadamia nuts), cream, maraschino cherry

waffle, scoop vanilla ice cream, chocolate syrup, dessert topping , such as cool whip,if desired

fat-free evaporated milk, fat-free sweetened condensed milk, nonfat milk, vanilla

homemade cornbread, cubed, homemade biscuits, cubed, butter, melted, celery, chopped, onion, chopped, eggs, well beaten, chicken stock , equal to cornbread, poultry seasoning, to taste, at least 1/2 tsp, salt and pepper, to taste

homemade applesauce, apples, water, sugar(brown or white ) i left it out and it tasted fine., cinnamon and nutmeg...to your taste.

sliced strawberries, toasted reduced-fat frozen waffles, vanilla nonfat frozen yogurt

sugar, ground cinnamon, reduced-fat frozen waffles, butter-flavored cooking spray, vanilla nonfat frozen yogurt (optional)

reduced-fat frozen waffles, chopped strawberries, canned crushed pineapple, drained, vanilla nonfat frozen yogurt

waffle batter, eggs, slightly beaten, milk, flour, baking powder (i only use 1 tsp. because we are at high altitude), salt, butter, white sauce, sugar, waffle batter, milk, vanilla

elbow macaroni, cooked, fat-free cottage cheese, fat free sour cream, egg whites, slightly beaten, fat-free cheddar cheese, salt, ground pepper

waffles, butter,softened, sugar, half and half, eggs, vanilla, cake flour, baking powder, salt, semisweet good baking chocolate,melted, marshmallow creme, corn syrup, vanilla, ground cinnamon

fat (from meat , margarine, butter or other fat), drippings (or water, vegetable broth or milk)

homemade pizza rolls, shredded pizza cheese or mozzarella cheese, sausage, cooked, drained, sliced pepperoni, chopped, green pepper, finely chopped, fresh sliced mushrooms, coarsely chopped, onion, finely chopped, chopped black olives, pizza sauce or spaghetti sauce, egg roll wraps, oil (for frying ), combine above ingredients except wrappers (and oil)., place a 1/4 cup filling in center of each egg roll. fold bottom corner over filling. fold sides toward center over filling. moisten remaining corner w/water and roll up tightly to seal. fry in 1-inch of 375o oil for 1-2 minutes til golden brown., serve with addition pizza sauce for dipping if desired., extra cooked rolls can be frozen ., reheat :., place on cookie sheet and bake in 375o oven for 20-25 minutes til heated through and nice and crispy on the outside., i make some with homemade sausage, some with chopped peperoni, some with a couple of my italian cheese blends, etc., your only limited to what you can imagine

homemade gourmet basic cheesecake mix, creamy peanut butter, cream cheese, softened, cool whip, thawed and divided

homemade fresh pumpkin pie, pastry crust, eggs, milk, fresh pumpkin puree (instructions below), melted butter, unsalted, sugar, dark molasses, ground cinnamon, ground ginger, salt, heavy cream, cold, preheat oven to 350 degrees f., heat milk in saucepan over medium heat until it just starts to bubble around the edges. remove from heat., beat eggs lightly in large bowl until frothy. add scalded milk , stirring constantly., stir in pumpkin , butter, sugar, molasses, cinnamon, ginger and salt. whisk until thoroughly blended., pour filling into prepared crust , bake until center is firm, about 45 minutes. cool completely on wire rack., when ready to serve , beat chilled cream with mixer until soft peaks form. serve on top of pie or in a separate bowl for individual serving., make pumpkin puree from a fresh pumpkin, split a medium pumpkin crosswise , remove and discard seeds and fibers., place pumpkin , cut side down, on lightly greased baking sheet. bake at 325f until tender, about 1 hour., scrape pulp away from skin , discard skin., place pulp in blender or food processor fitted with metal blade, process in batches, until smooth., push puree through a coarse sieve. measure 1 1/4 cups puree for recipe , store remaining puree up to 6 months in the freezer (tightly covered).