Monday, April 17, 2017

Wednesday, April 12, 2017

Fix Up a Flavorful Spring Table

Finding the perfect recipe to share with loved ones can prove to be a year-round challenge. These tasty dishes that include a flatbread appetizer, shrimp main dish and a favorite seasonal dessert made with strawberries can help you serve up a meal perfect for any spring gathering.

Visit Culinary.net for more tips and recipes to make your springtime gatherings as nutritious as they are delicious.

Hearty and Flavorful
Make your meal a hearty, tasty one by starting it off with this recipe for Herbed Veggie Focaccia Bread, a pizza-esque flatbread that’s a delicious alternative to all-too-common unhealthy appetizers. Topped with mushrooms, tomatoes, peppers, olives and onion, this delightful small plate packs a nutritious load of veggies. Find more nutritious recipes at AICR.org.



Herbed Veggie Focaccia Bread

Reprinted with permission from the American Institute for Cancer Research
Servings: 12

Dough:
  • 1          cup whole-wheat flour
  • 1          cup all-purpose flour, divided
  • 1          package (1/4 ounce) quick-rise yeast
  • 1          teaspoon salt
  • 1          cup warm water, 125-130° F
  • 1          tablespoon canola oil
Topping:
  • 7          medium fresh mushrooms, sliced
  • 3          plum tomatoes, chopped
  • 1          small green bell pepper, slivered
  • 1/2       cup sliced black olives
  • 1/4       cup chopped red onion
  • 2          tablespoons olive oil
  • 2          teaspoons apple cider vinegar
  • 1/2       teaspoon salt
  • 1/4       teaspoon freshly ground black pepper
  • 1/4       teaspoon dried oregano
  • 1/4       teaspoon thyme
  • 1/4       teaspoon basil
  • 1/4       teaspoon garlic powder
  • nonstick cooking spray
  • 2          teaspoons cornmeal
Heat oven to 475° F.
  1. To make dough: In mixing bowl, combine whole-wheat flour, 1/2 cup all-purpose flour, yeast and salt. Add water and oil. Beat until smooth. Stir in remaining all-purpose flour to form soft dough. Place onto floured surface and knead by hand until consistent and elastic, about 4 minutes. Cover and let stand 15 minutes.
  2. To make topping: In bowl, combine mushrooms, tomatoes, green bell pepper, olives, onion, oil, vinegar, salt, pepper, oregano, thyme, basil and garlic powder.
  3. Coat 15-by-10-by-1-inch baking pan with nonstick cooking spray. Sprinkle with cornmeal. Gently press dough into pan. With fork, generously prick dough.
  4. Bake 10 minutes, or until lightly browned. Cover dough with topping mixture. Bake additional 10 minutes, or until edges are golden brown.
Fast, Flavorful Fish Dinner
If warm spring weather has you in the mood for a simple fish dinner, look to your humble sheet pan. Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to enjoy tasty seafood recipes you’ll want to make all year long.
  • Sheet pans are perfect for simple fish dinners because they require minimal cleanup and everything is baked on one pan.
  • While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.
  • Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don’t need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.
Explore more recipes to enjoy during spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.


Coconut Lime Shrimp with Zoodles

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4
  • 1/4       cup Thai Kitchen Coconut Milk (regular or lite)
  • 1          teaspoon McCormick Ground Ginger
  • 1/2       teaspoon McCormick Garlic Powder
  • 1/4       teaspoon McCormick Crushed Red Pepper
  • 1/4       teaspoon McCormick Pure Lime Extract
  • 1          pound large shrimp, peeled and deveined
  • 1          small zucchini, cut into thin noodles with spiralizer
  • 1          medium yellow squash, cut into thin noodles with spiralizer
  • 1          medium carrot, cut into thin noodles with spiralizer
  • 2          tablespoons oil
  • 1/2       teaspoon salt
  • 1/4       teaspoon McCormick Ground Black Pepper
  1. Heat oven to 375° F.
  2. In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.
  3. Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.
  4. In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.
  5. Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.
  6. Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.
Dessert Makeover
Strawberries are a seasonal favorite. Indulge by skipping the shortcake and whipping up this lower-calorie dessert for more flavor and less guilt. A whole-wheat crust layered with simple, low-fat ingredients and topped with fresh strawberries provides a tasty springtime treat. Find more good-for-you recipes at AICR.org.



Strawberry and Cheese Refrigerator Pie

Reprinted with permission from the American Institute for Cancer Research
Servings: 8
  • 1          prepared whole-wheat graham cracker pie crust (9 inches)
  • 4          ounces reduced-fat cream cheese
  • 1/4       cup reduced-fat sour cream
  • 2          tablespoons extra-fine sugar
  • 1          teaspoon grated lemon zest
  • 1/2       teaspoon vanilla extract
  • 1          pound strawberries
  • 1/2       cup strawberry fruit spread
  • 1          teaspoon lemon juice (optional)
  1. Heat oven to 350° F.
  2. Place crust on baking sheet and bake 8 minutes, or until golden and fragrant. Transfer to wire rack and cool completely.
  3. Place cream cheese, sour cream, sugar, lemon zest and vanilla in small bowl. Using hand mixer on medium speed or wooden spoon, blend until combined and smooth. Spread cheese mixture evenly over bottom of pie crust. Refrigerate until set, 1-2 hours.
  4. Before serving, cut off tops of strawberries. Halve largest ones and place in bowl. Cut remaining berries lengthwise in quarters and place in another bowl. Melt fruit spread in bowl in microwave or in small saucepan over medium heat, stirring often. Mix in lemon juice, if using, and divide hot fruit spread between two bowls of berries. Using fork, toss until fruit is coated.
  5. Spoon quartered fruit into center of pie, turning most pieces cut-side down. Arrange larger halves in circle around edge of pie with flat side facing rim of crust and pointing toward center of pie. Fill open spaces with any remaining fruit spread.
  6. Serve pie within 1 hour.







Photo courtesy of Getty Images (Herbed Veggie Focaccia Bread)
Photo courtesy of Getty Images (Strawberry and Cheese Refrigerator Pie)
SOURCE: Culinary.net

Tuesday, April 11, 2017

Sweet Spring Desserts

When the scent of fresh blooms begins to fill the air, it's a sure sign that spring has sprung. It's the perfect time of year to gather loved ones for a leisurely meal, then linger over dessert as you enjoy this season of refreshment.

No dessert menu is complete without an array of treats, and these creamy, homemade Blueberry Key Lime Cheesecake Bars are the perfect way to put a sweet finishing touch on your celebrations. Or go for a crowd pleaser with this Cherry Cheesecake Lush Dessert and its smooth, velvety texture and plump, juicy cherries.

The secret ingredient in each of these desserts is Lucky Leaf Fruit Fillings, which are GMO-free and contain plenty of fruit - and no high-fructose corn syrup - for exceptional tasting desserts every time. With popular flavors like apple, blueberry, cherry and strawberry, you have plenty of convenient, versatile ways to dress up desserts.

Find more tasty treats for all your spring entertaining at luckyleaf.com.

Blueberry Key Lime Cheesecake Bars

Recipe courtesy of Inside BruCrew Life blog
Prep time: 25 minutes
Cook time: 45 minutes
Servings: 24


    Nonstick cooking spray
30     vanilla cream-filled cookies
1/4     cup butter, melted
3     packages (8 ounces each) cream cheese, softened
3/4     cup sugar
3/4     cup sour cream
1/3     cup key lime juice
1     tablespoon key lime zest
1/4     cup flour
3     eggs
      green gel food coloring (optional)
1     can (21 ounces) Lucky Leaf Blueberry Pie Filling, divided
1     container (8 ounces) whipped topping, thawed
      key lime slices (optional)

Place baking sheet on bottom rack of oven. Fill halfway with water. Heat oven to 325 F. Line 9-by-13-inch pan with foil and spray with nonstick spray.

Using food processor, pulse cookies until crumbly. Stir together crumbs and butter. Press evenly into bottom of prepared pan.

Beat cream cheese until creamy. Add sugar and sour cream, and beat again until smooth. Add key lime juice, zest and flour, and beat until mixed thoroughly. Add eggs, one at a time, and beat gently after each. Add green food coloring to cheesecake mixture, if desired.

Spread cheesecake batter evenly over crust in pan. Add 1 cup of blueberry pie filling over top of cheesecake. Use butter knife to gently swirl pie filling into cheesecake. Do not let knife go through to crust.

Place pan on oven rack above tray of water. Bake 45-48 minutes. Remove immediately and place on wire rack for 1 hour then place in refrigerator until completely chilled.

Cut into 24 squares and serve with whipped topping, remaining pie filling and key lime wedges.


Cherry Cheesecake Lush Dessert

Recipe courtesy of Lemon Tree Dwelling blog
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 12


1     cup vanilla wafer crumbs
1     cup finely chopped pecans
1     cup butter, melted
8     ounces cream cheese, softened
1     cup powdered sugar
16     ounces whipped topping, divided
2     small boxes cheesecake-flavored pudding
3     cups milk
1     can (21 ounces) Lucky Leaf Cherry Pie Filling
1/2     cup. chopped pecans

Heat oven to 350 F.

In medium mixing bowl, combine vanilla wafer crumbs, finely chopped pecans and butter.

Press into 9-by-13-inch baking pan; bake 15 minutes. Remove from oven and cool.

In separate mixing bowl, combine cream cheese, powdered sugar and 1 1/2 cups whipped topping. Mix until smooth; spread evenly over cooled crust.

Combine cheesecake pudding mix, milk and 1 1/2 cups whipped topping, and mix until smooth. Spread evenly over cream cheese layer in pan.

Top with pie filling, remaining whipped topping and chopped pecans.












Source: Lucky Leaf

Monday, April 10, 2017

Elevate Your Easter Feast with Sweet, Simple Ham

For most, it's not Easter without the classic ham centerpiece. This year, add a flavorful twist to everyone's favorite holiday main dish with a glaze, chutney or sauce.

Ham pairs well with many flavors, making it easy to create a unique dish every time. From sweet to savory and oh-so succulent, these ham combinations can bring easy elegance and flavor to the table. Serve a decadent ham recipe to ensure your Easter feast is as memorable as it is delicious with a recipe like this Ham with Honey, Fennel and Mustard Glaze.

With this recipe, the traditional ham is now elevated with fresh spring flavors and a crowd-pleasing glaze. Served with bright, seasonal asparagus, this dish brings together unexpected flavors creating a soon-to-be family favorite.

For more Easter inspiration and ways to transform more or leftover ham into tasty baguettes, crepes, quesadillas and more, visit PorkBeinspired.com.

Ham with Honey, Fennel and Mustard Glaze

Servings: 15

1     7- to 8-pound spiral-sliced smoked ham, bone-in
6     tablespoons fennel seeds
1     cup honey
1     cup Dijon-style mustard
1     tablespoon pepper
3     pounds asparagus, trimmed
2     tablespoons olive oil
1     teaspoon salt

Preheat the oven to 325 F. Position a rack in the lower third of the oven.

Meanwhile, use a mortar and pestle or spice grinder to coarsely crush the fennel seeds. Set aside 1 tablespoon, then transfer the remaining fennel to a medium bowl and add the honey, mustard, and pepper. Set 1 1/2 cups of the mixture aside.

Place the ham flat side down in a large shallow roasting pan and brush with about 1/2 of the remaining honey-mustard mixture. Roast the ham, basting with the same honey-mustard mixture and pan juices every 25 to 30 minutes, until the internal temperature reaches 140 F., 15 to 18 minutes per pound (loosely cover with foil if ham gets too browned). Remove the ham from the oven, transfer to a cutting board, and let rest 15 to 30 minutes.

Meanwhile, add a rack to the upper third of the oven and increase the temperature to 400 F. Arrange the asparagus on two large rimmed baking sheets. Drizzle with the olive oil, sprinkle with salt and reserved fennel seeds, and bake until tender, about 15 minutes.

Slice enough ham to serve and arrange on plates or a platter. Serve the asparagus and the reserved honey-mustard mixture on the side.





Source: National Pork Board

Friday, April 7, 2017

A Better Easter Brunch

Hosting an elegant Easter brunch is easy when you build a menu around exceptional ingredients. Your dishes don't have to be overly complicated; simple dishes are perfect for the occasion when you let stand-out flavors steal the show.

Brunch calls for a combination of light and savory fare,
Chef George Duran
and an ingredient like Jarlsberg Brand Cheese lets you go either way. Best known for its classic wedge, this nutty, mild cheese is also available sliced and shredded - perfect for adding a distinctive taste to nearly any indulgent dish you can imagine.

Quiche is a brunch staple, and no variation of this classic is complete without cheese - in this case, a rich, creamy layering of Jarlsberg's unmistakable flavor does the trick.

For a lighter bite, try these Cheesy, Crispy Smashed Potatoes from Chef George Duran, host of TLC's "Ultimate Cake Off" and Food Network's "Ham on the Street." You could go a more decadent route with Duran's Brown Sugar Ham and Cheese Sticky Buns, or even appeal to kids of all ages with his Spicy Tater Tot Breakfast Muffins.

Explore more recipes for a simply elegant Easter brunch at jarlsberg.com.


Spinach and Sundried Tomato Quiche

Recipe courtesy of Jarlsberg Cheese
Servings: 6

Pie Dough:
    3/4     cup butter
    1     cup white flour
    2     tablespoons water
Filling:
    1     cup fresh spinach
    1     red onion, cut into rings
        butter
    1     cup milk
    4     eggs
        salt, to taste
        pepper, to taste
    1/2     cup sundried tomatoes, sliced
    1/4     cup olives
    1     cup shredded Jarlsberg Cheese

To make pie dough: Heat oven to 400 F.

Mix butter and flour in food processor or by hand until mixture has granular consistency. Add water and knead into dough. Let chill 30 minutes. Roll dough and fit into 10-inch pie pan. With fork, make holes in dough and bake 15 minutes.

To make filling: Heat oven to 350 F.

In frying pan, fry onion and spinach with butter then scoop mixture into quiche base. Whisk together eggs, milk, salt and pepper, and pour over spinach and onion. Top with olives, sundried tomatoes and cheese.

Bake 35-40 minutes.


Cheesy, Crispy Smashed Potatoes

Recipe courtesy of Chef George Duran
Servings: 4

    25     red bliss or fingerling potatoes, bite-size
    4     tablespoons olive oil
    4     garlic cloves, finely minced
        salt, to taste
        pepper, to taste
    1     cup grated Jarlsberg Cheese
    2     tablespoons minced parsley

Heat oven to 450 F and cook potatoes by steaming, boiling or microwaving. Set aside.

In small saute pan or saucepan, add olive oil and garlic. Cook on medium-low heat until garlic browns and turns crispy, about 5 minutes. Strain garlic, reserving olive oil and crispy garlic.

Once potatoes cool, use back of pan to gently smash them down to about 1/2-inch thickness. Drizzle olive oil throughout roasting pan then add smashed potatoes. Drizzle reserved garlic olive oil on top of each potato and season with salt and pepper. Roast 20 minutes.

Remove from oven and evenly divide cheese and parsley on top of each potato. Cook another 10 minutes until cheese begins to brown. Top each potato with reserved crispy garlic and allow to cool before serving.


Spicy Tater Tot Breakfast Muffins

Recipe courtesy of Chef George Duran
Servings: 12

        Nonstick cooking spray
    36     frozen tater tots
    2     cups grated Jarlsberg Cheese, divided
    8     large eggs
    2     jalapeno peppers, seeds and veins removed and finely chopped
    1/2     red pepper, finely chopped
    2     tablespoons heavy cream
    1/2     teaspoon salt
    1/8     teaspoon ground pepper
        finely chopped parsley, for garnish

Heat oven to 425 F. Spray 12-cup muffin tin with nonstick spray.

Place three tater tots into each muffin cup and bake 10 minutes. Remove from oven and use small spoon or fork to gently press down on tater tots to form base and sides of each muffin.

Sprinkle 2 cups Jarlsberg cheese equally over tater tots and bake 10 minutes.

Beat eggs in large bowl and add jalapeno, red pepper, heavy cream, salt and pepper.

Remove tater tots from oven and pour egg mixture into cups. Top evenly with remaining grated cheese and bake 10 minutes.

Remove each muffin and allow to cool 5 minutes on cooling rack before garnishing with parsley and serving.

Tip: For a non-spicy alternative, replace jalapeno with same amount of green bell peppers.


Brown Sugar Ham and Cheese Sticky Buns

Recipe courtesy of Chef George Duran
Servings: 12

        Nonstick cooking spray
    2     tubes (8 ounces each) refrigerated crescent roll dough
        flour, for dusting
    4     tablespoons brown sugar, divided
    12     slices thin-cut ham
    12     slices Jarlsberg Cheese
    1/2     cup grated Jarlsberg Cheese
        chives or green onions, for garnish

Heat oven to 375 F. Spray nonstick spray in 8-by-8-inch pan or similar.

Unroll dough on floured surface and gently stretch until dough is about 8 by 12 inches. Sprinkle 2 tablespoons brown sugar over dough then evenly space six slices of ham and six slices of cheese on top. Starting on short side, begin rolling dough jelly roll style. Cut into six pieces. Repeat with second piece of dough.

Place all 12 buns inside pan. Sprinkle grated cheese on top. Bake 20-25 minutes until buns are fully cooked and browned. Garnish with chives or green onions and serve.













Source: Jarlsberg Cheese

Thursday, April 6, 2017

Simplify Fish Fridays with Sheet Pan Dinners

If you're observing Lent, Friday fish dinners could be in your future, but that's no reason to feel limited by what you can cook. Seafood pairs well with all sorts of flavors - from chili seasoning to lime extract - and bakes quickly on a sheet pan with minimal cleanup.

Follow these simple tips from Dr. Wendy Bazilian, McCormick Health Advisor and Registered Dietitian, to get your family asking for good-for-you proteins like salmon and shrimp all year long:

* While lemon is a great complement to seafood, think about pairing with other citrus flavors like orange and lime. Try marinating shrimp in a mixture of lite coconut milk, lime extract, ginger and red pepper.

* Add colorful vegetables like zoodles or asparagus to your sheet pan to boost both seafood and vegetable servings. You don't need a spiralizer to make zoodles because many grocery stores offer pre-made zoodles in the produce section.

* Keep shrimp in your freezer to pull out for stir fries, pastas or this Coconut Lime Shrimp with Zoodles recipe.

Explore more recipes to enjoy during Lent, spring and beyond at McCormick.com, or look for McCormick Spice on Facebook and Pinterest.

Coconut Lime Shrimp with Zoodles

Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4


1/4     cup Thai Kitchen Coconut Milk (regular or lite)
1     teaspoon McCormick Ground Ginger
1/2     teaspoon McCormick Garlic Powder
1/4     teaspoon McCormick Crushed Red Pepper
1/4     teaspoon McCormick Pure Lime Extract
1     pound large shrimp, peeled and deveined
1     small zucchini, cut into thin noodles with spiralizer
1     medium yellow squash, cut into thin noodles with spiralizer
1     medium carrot, cut into thin noodles with spiralizer
2     tablespoons oil
1/2     teaspoon salt
1/4     teaspoon McCormick Ground Black Pepper

Heat oven to 375 F.

In large, re-sealable plastic bag, mix together coconut milk, ginger, garlic powder, crushed red pepper and lime extract. Add shrimp; turn to coat well.

Refrigerate 15-30 minutes. Remove shrimp from marinade. Discard any remaining marinade. In center of large, shallow, foil-lined baking pan, arrange shrimp in single layer.

In large bowl, toss vegetable noodles and oil. Sprinkle with salt and pepper; toss to coat well. Spread noodles around shrimp in pan.

Bake 10-15 minutes, or until shrimp turn pink and are cooked through and noodles are tender. Serve shrimp over vegetable noodles.

Test kitchen tip: For faster prep, use 4 cups store-bought spiralized vegetable noodles instead of spiralizing them yourself.


Orange Chili Sheet Pan Salmon

Prep time: 10 minutes
Cook time: 20 minutes
Servings: 8


    Nonstick cooking spray
2     tablespoons olive oil
2     teaspoons McCormick Pure Orange Extract
2     pounds salmon fillets, skin removed
1     pound asparagus, ends trimmed
1     medium red bell pepper, cut into strips
1     package McCormick Original Chili Seasoning Mix
2     tablespoons packed brown sugar

Heat oven to 375 F. Spray foil-lined, 13-by-9-inch baking sheet with nonstick cooking spray.

In small bowl, mix together oil and orange extract. Place salmon and vegetables on separate sides of baking sheet. Brush vegetables with 1 teaspoon extract mixture. Brush both sides of salmon with remaining mixture.

In small bowl, mix together seasoning mix and brown sugar. Sprinkle 2 tablespoons seasoning mixture over vegetables. Sprinkle both sides of salmon evenly with remaining seasoning mixture.

Bake 20 minutes, or until fish flakes easily with a fork and vegetables are tender.













Source: McCormick

Wednesday, April 5, 2017

Throw an Epic Easter Brunch on a Budget

Preparing an elaborate Easter spread for your family doesn't have to be an expensive (or exhausting) endeavor. Rethinking familiar dishes and ingredients is an easy way to add a special touch to your meal.

Add a dash of affordable elegance to your Easter brunch with these simple tips from the experts at ALDI:

* For a colorful twist on an Easter classic, try pickling your deviled eggs. Pickling punches up the flavor of these tasty bites and gives your eggs a festive hue.

* Offer dishes that are pretty and practical. Bake pre-cooked angel hair pasta in muffin tins until the tops are crisp. Fill your pasta "nests" with ingredients such as poached eggs, cheese or diced ham, and you have an attractive brunch dish that is portioned just right for each serving.

* Cater to the individual tastes of your guests with a mimosa bar. Set out a table with champagne, a selection of fruit juices and sliced fruits and berries so your guests can mix and match as they wish.

* Chocolate-dipped desserts are easy and always a crowd pleaser. Make better-for-you treats by dipping Easter goodies in smooth, dark chocolate instead of milk chocolate for lower sugar content. Or for a sweet treat without too much added sugar, repurpose dark chocolate by melting it for fondue, and serve an assortment of fruits or salty snacks, like pretzels, for guests to dip.

* Explore new ways to enjoy timeless classics. Maple is a terrific addition to sweet and savory snacks, from bacon to cookies and beyond. Give brunch a sweet spin with these Carrot Cake Waffles, which feature a decadent maple cream cheese drizzle. You can find the premium, affordable ingredients to make this crowd-pleasing brunch recipe at ALDI, along with everything else you'll need to entertain this Easter.

Find more ideas and recipes for an excellent Easter meal at aldi.us.

Carrot Cake Waffles with Maple Cream Cheese Drizzle

Recipe courtesy of Chef Scott, ALDI Test Kitchen
Prep time: 10 minutes
Cook time: 8 minutes
Servings: 8


Waffles:
2     cups Baker's Corner All Purpose Baking Mix
3     tablespoons Stonemill Ground Cinnamon
1/4     cup Baker's Corner Brown Sugar
1     cup Friendly Farms 1 Percent Milk
2     tablespoons Carlini Vegetable Oil
1     Goldhen Large Egg
1/2     cup Southern Grove Chopped Pecans
1/2     cup Southern Grove Raisins
1     cup grated carrot
      Carlini Butter Cooking Spray

Cream Cheese Drizzle:
8     ounces Happy Farms Cream Cheese
1     cup Specially Selected 100 Percent Pure Maple Syrup

To make waffles: Heat waffle iron.

In large bowl, combine baking mix, cinnamon and brown sugar. Whisk in milk, oil and egg until fully incorporated. Fold in pecans, raisins and carrot.

Coat waffle iron with nonstick spray. Ladle 1/2 cup of batter onto iron for each waffle. Cook 6-8 minutes, or until waffle is golden brown.

To make cream cheese drizzle: Using electric mixer, beat cream cheese and syrup until fully incorporated. Drizzle over waffles. Serve immediately.

Tip: Waffles can be placed in a re-sealable bag, frozen up to three months and reheated in toaster.












Source: ALDI