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I pinned a version of this recipe from Wendy Smith and made some substitutions according to our family’s tastes. Egg substitute and your favorite omelet ingredients can be used for this recipe. You can usually find a lower fat sliced ham and low fat or reduced fat shredded cheese. Also turkey sausage could be used in the filling. There are so many choices for the filling. If you are in a hurry I use Jimmy Deans breakfast skillets found in the freezer section of grocery stores.
Exciting news readers! I recently turned one of my biggest freelance clients into a full time position within the company! Now I have to wake up at a normal time every weekday (okay, that’s not so exciting), put on my big girl pants, and go off to work. But wait! Doesn’t this mean you don’t have as much time for testing out new recipes and crafts Jess?!?!
Not at all! In fact, it helps keep me more motivated to test things out! The guy who’s desk is next to mine has a reputation in the office for snacking on everything and anything he can get his hand on in the office. Whenever someone brings something in, he’s usually the first to come sample the goodies. Last week I pulled up my Pinterest board of recipes to test out on my phone and let him pick something out for me to test out and bring in the next day. It’s good motivation to keep me going after a long day because if I didn’t come to the office the next morning with the food I’d promised, I’d surely hear about it all day.
What did he pick? Snickedoodle Muffins, orginally pinned by Alaxandria Marsh from eat me, delicious. And I gotta give my co-worker some credit. He picked out a WINNER. These turned out awesome and the ladies in the office only had good things to say.
You should get 2 tubes of crescent rolls right away. I would make a double batch right away because they will not last.
You can put these in the oven while you are eating dinner and they will be ready for your dessert. The rolls only take about 10 minutes to bake. They’re really great when they’re warm, right out of the oven
I think waffles got me through the the start of my freshman year of college. No joke. The dining hall had a self-serve waffle station that was open regardless of whether it was actually breakfast time or not. During that awkward first week of not knowing anyone, a group of girls and I who shared several classes together decided to get breakfast together in between classes one day. It soon became a daily event and waffles were a common occurrence. I’ve been friends in one way or another with these girls ever since.
So clearly, it was the waffles that got me through that awkward phase in the beginning.
But I digress… My point is that I’m always looking for a good waffle recipe that’s not complicated. I found this pinned recipe for waffles using a cake mix and thought I’d give it a try. Major brownie points (or should I say waffle points?) to Amanda for originally pinning this recipe from lovefromtheoven.com, because this is THE best waffle I’ve ever made in my life! If you can make a cake from a box, you can make these waffles.
These muffins are the best muffins ever. I’ve tried a lot of recipes for muffins and you can throw most of them away. This recipe makes muffins that are moist and flavorful, and you can customize them for your family.
This time I made raspberry, but i have already made blueberry, blackberry, strawberry, peach and mixed berries. You can use fresh or frozen fruit. Gotta love a versatile recipe!
I also have jumbo muffin tins, which I usually use. I also lighten the sugar by using 1/2 cup of spenda and 1 cup of white sugar instead of 1 1/2 cups of white sugar. You can use regular-sized tins if you want, as well as full sugar if you want to be extra naughty with the recipe.
Make a few batches and freeze them. They freeze well when individually wrapped in aluminum foil. They are always disappearing from my freezer