Paula Deen Waffle Recipes

TRUE BELGIAN WAFFLES

Steps:

• In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter. , Bake in a preheated waffle iron according to manufacturer's directions until golden brown. Serve with strawberries or syrup.

CORNMEAL WAFFLES WITH SPICY CHILI

Steps:

• Preheat waffle iron according to manufacturer's instructions.
• In a large bowl, combine flour, cornmeal, baking powder, sugar and salt. Add milk, oil, and eggs; stirring until smooth. Pour batter onto hot waffle iron and bake in batches. Set aside and keep warm.
• Serve with Spicy Chili. Garnish with shredded Cheddar, sour cream and chopped fresh cilantro.
• Spicy Chili:
• In a large Dutch oven over medium-high heat, brown ground chuck, until beef is crumbly. Stir in onion, bell pepper, garlic, chili powder, cumin, salt and pepper.
• Stir in beans, tomato sauce, corn, diced tomatoes and green chiles. Reduce heat and simmer 30 minutes uncovered, stirring occasionally.

SWEET POTATO WAFFLES WITH ORANGE BUTTER

Steps:

• Preheat waffle iron according to manufacturer's instructions.
• In a large bowl, whisk together flour, sugar, baking powder, ginger, and salt. In another large bowl, whisk together sour cream, sweet potato, milk, melted butter, and egg yolks until smooth. Stir sweet potato mixture into flour mixture just until combined.
• In a medium bowl, beat egg whites with a mixer at medium speed until stiff peaks form. Gently fold egg whites into batter just until combined.
• Cook batter by ¼ cupfuls according to manufacturer's directions until golden brown. Serve with Orange Butter and maple syrup.
• In a large bowl, beat all ingredients with a mixer at medium speed until smooth and fluffy, about 2 minutes. Cover and refrigerate for up to 5 days.

BELGIAN WAFFLES

Steps:

• Preheat a waffle iron. In a large bowl, stir together the dry ingredients. Make a well in the center and add the buttermilk, milk, eggs, and melted butter. Mix together just until combined (DON'T OVERMIX THE BATTER!). The batter should look slightly lumpy.
• Spray the waffle iron with the nonstick vegetable spray. Pour 1/2 cup of the batter or the amount recommended by the waffle-iron maker onto the waffle iron; bake as directed by the manufacturer.
• Dust finished waffles with confectioners' sugar and top with fresh berries, Whipped Cream, or ice cream, if desired. Serve hot off the griddle.
• In a chilled bowl, whip the cream until slightly thickened, about 2 minutes. Add the sugar and maraschino. Whip to soft, fluffy peaks, about 2 minutes.

THE BEST BUTTERMILK WAFFLES

Steps:

• Preheat a waffle iron to medium-high.
• In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt.
• In a medium bowl, whisk together the buttermilk, eggs and vanilla. Whisk the buttermilk mixture into the flour mixture until a batter is formed. Whisk in the butter until incorporated, being careful not to overmix the batter.
• Spray both sides of the preheated waffle iron with nonstick cooking spray. Pour in enough batter to lightly cover the surface of the iron, about 1/3 to 3/4 cup, depending on its size. (Take into consideration that the batter will spread once the lid is closed.) Close the iron and cook until the waffles are a deep golden brown and slightly crisp, about 5 minutes. Repeat with the remaining batter. (If the waffle iron has a well-seasoned or nonstick surface, it may not be necessary to spray it between each batch.)
• Serve the waffles immediately with butter, syrup, jam, berries or yogurt.

CHICKEN AND WAFFLES WITH SAGE GRAVY

Steps:

• Preheat oven to 200°. Place a wire rack on a rimmed baking sheet. Spray a waffle iron with cooking spray; preheat according to manufacturer's instructions. For waffles: In a large bowl, whisk together flour and next 4 ingredients. In a medium bowl, whisk together milk, oil, and eggs. Add egg mixture to flour mixture, stirring to combine. Cook batter on waffle iron according to manufacturer's instructions. Transfer cooked waffles to prepared rack, and keep warm in oven. For gravy: In a large skillet, melt butter over medium heat. Add flour, and cook, stirring constantly, for 2 minutes. Gradually stir in broth and remaining ingredients. Cook, stirring occasionally, until thickened and bubbly, about 10 minutes. Serve waffles with chicken fingers and gravy.

SIMPLE WAFFLES FROM SCRATCH

Steps:

• Preheat waffle iron and read manufacturer's instructions. Melt butter in microwave. In a large bowl, combine flour, baking powder, salt and sugar. In another bowl, beat together milk and eggs. Whisk liquid mixture into dry ingredients until just combined. Stir in melted butter. Brush hot waffle iron with butter. Spoon about 1/2 cup of batter onto iron and close to cook. This first waffle will be the tester. Cook waffle until golden brown. Remove to plate and keep warm

CHICKEN AND WAFFLE SANDWICHES

Steps:

• Preheat oven to 200°. Place a wire rack over a rimmed baking sheet. Preheat a waffle iron according to manufacturer's instructions. In a large bowl, stir together baking mix and next 3 ingredients just until combined; stir in Cheddar and pepper. Pour batter onto waffle iron, and cook according to manufacturer's instructions. Transfer waffles to wire rack, and keep warm in oven. In a small bowl, stir together mustard, maple syrup, and vinegar. Top half of waffles with tomato, arugula, chicken, provolone, and avocado. Drizzle with mustard mixture, and top with remaining waffles. Serve immediately.

CHICKEN AND WAFFLES ON A STICK

Steps:

• For the chicken: Fold together the chicken tenders, buttermilk, tarragon, thyme and cayenne pepper in a shallow dish until thoroughly combined. Cover and refrigerate overnight.
• Remove the chicken and buttermilk mixture from the refrigerator. Sift 1 cup flour, garlic powder, 2 teaspoons salt, 1 teaspoon pepper and onion powder into a separate shallow dish.
• Preheat the 3 cups oil in a large cast-iron pan over medium-high heat to about 350 °F. Thread each tender onto a skewer.
• Dredge each skewered tender in the flour mixture, coating completely and shaking off any excess. Dip each back in the buttermilk mixture and again in the flour mixture, gently shaking off any excess.
• In small batches, gently drop the skewers into the oil and fry, about 5 minutes. Flip and fry until golden brown, an additional 3 to 5 minutes. Drain on paper towels and season with salt and pepper.
• For the waffle batter: Place the 2 1/4 cup flour, milk, 1 1/4 cup and 2 tablespoons oil, sugar, vanilla extract, baking powder, baking soda, salt and eggs in a large bowl and whisk until no lumps remain. Dip the fried tenders in the batter, coating completely. In batches, gently drop the skewers back into the oil and fry, about 4 minutes. Flip and fry an additional 3 to 4 minutes. Drain on paper towels.
• Just before serving, brush with a light coating of melted butter and drizzle with maple syrup. Serve warm.

WAFFLE FRIES

Steps:

• In a large Dutch oven or fryer, pour oil to a depth of 4 inches; heat to 350 degrees F.
• Cut the potatoes using the waffle blade of a mandolin, choosing your preferred thickness. Fry the potatoes, in batches, until golden brown. Drain on paper towels. Sprinkle with kosher salt, if desired.

CORNBREAD WAFFLES WITH BLACK-EYED PEA RAGU

Steps:

• For ragu: In a large Dutch oven, cook sausage, onion, and bell pepper over medium-high heat, stirring often, for 8 to 10 minutes or until sausage is browned and vegetables are tender. Stir in all remaining ingredients, and bring to a boil. Reduce heat, and simmer for 30 to 45 minutes or until mixture is very thick. Meanwhile, preheat oven to 200°. Place a wire rack over a large rimmed baking sheet. For waffles: Spray waffle iron with nonstick cooking spray, and preheat according to manufacturer's directions. In a large bowl, whisk together flour and next 4 ingredients. In a small bowl, whisk together milk, oil, and eggs. Stir milk mixture into flour mixture just until combined. Cook waffle batter on waffle iron according to manufacturer's directions. Transfer cooked waffles to rack, and keep warm in oven until serving. To serve, top waffles with ragu, and garnish with green onion, if desired.

FREESTYLIN' WAFFLE BREAKFAST SANDWICH

Steps:

• Mix the first four ingredients together thoroughly. Start with ⅓ cup of water and if mixture is too thick add a bit more water up to ⅔ cup.
• Heat a Belgian Waffle Iron up according to directions. When the waffle iron is ready, spray grids with Vegetable Cooking Spray well. Pour waffle mixture and cook until done. Keep warm.
• In a separate skillet, make eggs according to your preference. Add cheese on top of eggs to melt.
• Slice the warm waffle down the middle and assemble premade turkey sausage patty, egg and cheese and top with other half of waffle. Serve with 3 Tablespoons of Sugar Free Maple Syrup for dipping.
• This makes 1 Waffle Sandwich at 4 Freestyle Points. Enjoy!
• Combine the first 4 ingredients in a bowl and mix thoroughly.
• In a separate bowl add Chicken Breast strips, tomatoes and onion and season with additional salt/pepper.
• Add in drained Fettucine egg noodles to chicken bowl and toss to combine.
• Add the mayonnaise mixture to chicken bowl and toss to combine.
• This makes 8 Servings at 6 Freestyle Points each. Enjoy!
• Combine first 4 ingredients together and form into 4 patties.
• Cook the bacon until browned but not crisp. Drain on paper towels. Don't cook the bacon so crisp it will snap if you bend it.
• Wrap bacon strips around formed patties and secure with toothpicks.
• Put patties on a foil lined baking sheet and broil for about 15-25 minutes. Turn halfway through cooking time.
• This makes 4 large "Mignons" at 1 Freestyle Point each. Enjoy!
• Cook the two bags of Brussels Sprouts until done, drain and keep warm.
• In a frying pan that has been sprayed with vegetable cooking spray, "fry" bacon until crisp. Reserve the little bit of bacon drippings that are in the pan.
• In a saucepan, mix the vinegar, bacon drippings, Truvia and Dijon Mustard. Cook until the mixture is reduced by half about 6 minutes.
• Pour over the Brussels sprouts and mix well. Crumble the bacon slices on top and serve.
• This makes 4 Servings at 1 Freestyle Points per serving. Enjoy!

CORRIE'S GRANOLA WAFFLES WITH BUTTERED PECAN SYRUP

Steps:

• To make the syrup, melt the 2 tablespoons butter in a large skillet over medium heat. Add the pecans and cook until fragrant, about 3 minutes. Add the maple syrup and 1/4 teaspoon salt and cook, stirring constantly for 2 to 3 minutes, until thickened.
• To make waffles, heat a waffle iron. In a large bowl, whisk together the flour, sugar, baking powder, 3/4 teaspoon salt and baking soda. In a medium bowl, whisk together the eggs, buttermilk and 4 tablespoons melted butter. Pour the wet mixture into the dry mixture and fold to combine.
• Cook the waffles according to the directions for your waffle iron. Usually it will take 4 to 6 minutes for the waffles to turn golden and the waffle iron to stop releasing steam, which indicates that they're done.
• Sprinkle the granola over the waffles and serve immediately with the buttered pecan maple syrup.