Oh, trust me.. I’m over the whole chicken & waffle craze too, I don’t care if I ever see another chicken & waffle union again.  So you can imagine my horror when out of nowhere, this idea of chicken & waffle fudge literally assaulted my otherwise disturbed normal mental state.

I mean, I was just living life, buying booze at 9 am (as I do).. when BOOM, there it was, and now… here WE are!  ..you know, cuz.. I couldn’t think of a crazy recipe like this an not share it with you, could I?  …  uh, NO!

Anyhoo, I know it IS sounds crazy, but if we’re going to beat that chicken & waffle combo into the ground, we might as well do it right.  And by “right”, I mean like this.

This fudge is not only surprisingly delicious, whimsical, and fun..but it’s also a super easy, and such a unique way to jazz up that classic chicken & waffle combo.  The flavors really aren’t any different than you’d find on your dinner plate, as the sweet, and savory are in complete harmony here.

Rich cinnamony-maple-fudge perfectly mimics a delectable waffle as it’s studded with tender bits of perfectly fried chicken and crunchy pecan bits, …THEN the whole shebang is slathered in a sweet, amber drizzle of maple syrup, just to drive those authentic c&w flavors right into your skeptical, yet eager face.  ..that’s right!

This is just a new, and might I say, more crazy interesting way to enjoy chicken & waffles… one sweet, fudgy bite at a time.  The holiday fudge-gift-giving-bar has now been raised.  🙂  ~Make LOTS!

What you’ll need:

2 cups of popcorn chicken.. I got mine from the grocery store deli counter

1-16 oz. container of white frosting, I used cream cheese flavor.

1-20 oz. bag of white chips

1/2 cup pecan chips

2 tbsp. cinnamon/sugar

1 tbsp. brown sugar

1 tsp. maple extract

syrup for drizzling

A square pan

Directions:

In a large bowl combine the frosting and the white chips, add them to a double boiler (or into the microwave for a few seconds at a time, stirring in between) and melt them until well incorporated…

Stir in the brown sugar, cinnamon/sugar, pecans, and extract…

Fold in the chicken..

Mix that chicken in very well, so all of it is coated with the fudge…

Add the fudge into your pan, and evenly smooth out the top, making sure that the chicken is evenly dispersed throughout.  Now put it into the fridge to set up, approx. 30 minutes or so… At the 15 minute mark, drizzle the top with some maple syrup, and back into the fridge it goes..

When it’s fully set, cut it into traditional fudge-like-squares….

Orrrr serve it as you would chicken and waffles.. you know – a nice, big, slab of it on your plate..lol.  just kidding!

Share it with your most daring family and friends…

Or, if you have no daring friends at all, there will be more for YOU!  ~Enjoy!  🙂  *(store it in the fridge)

The post ~Chicken & Waffle Fudge! first appeared on Oh Bite It.

Ahhh~~Finally a Breakfast BOMB!

It was only a matter of time until this explosion of devilish Bacon wrapped deliciousness made its way to our Breakfast table!  And we are so happy it did!

This French Toast is the most unique French Toast you will ever have!  Not only is it stuffed with smooth Cream Cheese, it’s also wrapped in Bacon, fried to a golden puff and then coated in Cinnamon Sugar and soaked with Maple Syrup!

~Can we get an AMEN~

What you’ll need for 16 flavor exploding Bombs:

1 container of Pillsbury Grands Flaky Layers Biscuits (8 count)

1 lb. Bacon

1/2 cup Cinnamon Sugar

1 8oz. block of Cream Cheese

Oil for frying~ I used Canola

skewers or toothpicks

Directions:

Cut each Biscuit into 2 equal halves.

Gently stretch each biscuit half out just a bit, and add a small scoop of Cream Cheese in the center, making sure NOT to over-fill them…

Now wrap each stuffed biscuit with a half slice of Bacon and secure them with a toothpick or skewer…

Fry them up in the 350 degree Oil, until they’re puffed and golden on ALL sides…

While they’re warm, toss them evenly in the Cinnamon Sugar…

Let them cool for a few seconds…

Now start popping them in your mouth…

Prepare for a flavor explosion of a lifetime…

Make sure the reach of these bombs is long range, in other words…SHARE!

Make sure and Syrup them up GOOD!

But don’t forget about your Bomb Diggity!  ~Enjoy! 🙂

The post ~Stuffed French Toast Bacon Bombs! first appeared on Oh Bite It.

This luscious stack of loveliness was created simply because I had some leftover Sour Cream in the fridge, and I didn’t want to toss it~  I wish there was a better story, some big epiphany, a light bulb moment, a dream realized..but NOPE~  I just didn’t want to be wasteful..lol!  Oh..and it was breakfast, and I was making pancakes anyway….clearly it all worked out!  🙂

And thanks to my selfless Sour Cream conservation, I’ve discovered my new all-time favorite pancake (at least for this week)..  🙂

These pancakes are moist, tender, sweet, and beautifully balanced with the creamy sour cream..ahh~  I will never be able to eat a regular old pancake again!

Make a fluffy batch of these unique breakfast beauties, and you too will have a new flapjack favorite!

What you’ll need for 4-6 pancakes:

One cup of dry Pancake Mix, prepared according to your box instructions, making sure to halve the liquid with sour cream.

1 cup of Cinnamon  Sugar..divided

Directions:

Add in 1/4 cup Cinnamon Sugar and mix it into your pancake batter until it’s smooth…

Cook up your Pancakes.

Sprinkle each pancake with some of the remaining Cinnamon Sugar while they’re a little warm…

And a little bit of err..Butter…

Stack them nice and high…

Serve them up …YUM!

AND don’t forget some syrup..duh!

OH, and don’t forget to dig in!  ~Enjoy! 🙂

The post ~Cinnamon Sugar Sour Cream Pancakes! first appeared on Oh Bite It.

Pancakes have now reached levels never before imagined!  This sweet stack is where Italy meets ‘Whoa’…in the BEST way possible!  Fluffy Cinnamon Pancakes are lovingly layered with sweet Ricotta, studded with mini Chocolate Chips, dripping in sticky cascades of Syrup and a light dusting of Powdered Sugar & Cocoa Powder!  …Oh My!

~GOOD MORNING!  🙂

What you’ll need:

Pancake Mix…as much as you’d like to make according to your box instructions!

1-15oz. container of Ricotta

1 splash of Vanilla Extract

4 cups Powdered Sugar..and some for dusting!

1 tbs. Cinnamon

1/2 cup UNSWEETENED  Cocoa Powder

1 cup Mini Chocolate Chips

Syrup

Directions:

Mix up the Pancake Batter and toss in a tablespoon of Cinnamon~

Cook up those Pancakes.

In a medium bowl combine the Ricotta, 4 cups of Powdered Sugar and splash of Vanilla…set aside.

Let the Pancakes cool just a bit and then start layer ing them with that  fluffy, sweet Ricotta…

And a dusting of Cocoa Powder…

And keep on -a- stacking, as high as you’d like to go…like this!

NOW~  Lets top it with some Chocolate Chips shall we?! …

Grab that fork and don’t forget the Syrup!!  ….now, go for it!  ~Enjoy!  🙂

The post ~Cannoli Pancakes! first appeared on Oh Bite It.

Let’s all do a collective “High Five”…why?  Because we now have a way of enjoying Cake..for Breakfast…in the MORNING!  And no one can judge us, stare at us, or hate us..lol!  Nope~  Now Butter Pecan Cake has  morphed into a sinful, succulent stack of perfect Pancakes!

Fluffy, sweet, Butter filled Pancakes are bursting with real Butter Pecan Cake & studded with crunchy Pecans!  Top the whole thing with um..more Butter and cascades of Maple Syrup, and experience what Heaven tastes like!  All before Noon…take that Dessert for Breakfast haters..haha!  🙂

What you’ll need for 4-6 Pancakes:

1 cup Pancake Mix

1/2 cup dry Butter Pecan Cake Mix

1/2 cup Butter…melted

1 Egg (not shown)

1/2 cup Chopped Pecans//reserve a few for topping of you’d like!

Butter and Syrup for topping!

Directions:

In a medium.large bowl combine the Pancake Mix, Cake Mix, Egg, Butter, and Pecans until well blended and thick…

Now cook them up the way you make your Pancakes…

Until they’re golden on both sides…

Then get to stacking…

And buttering, and syrup drizzling…

And eating…!  ~Enjoy!  🙂

The post ~Butter Pecan Pancakes! first appeared on Oh Bite It.

I can’t say enough about this “duh” recipe as I like to call it!  First of all there’s the whole..set it and forget it thing, especially when you have all those hungry relatives gathered around your kitchen.

You literally, start this a few hours before you’re ready to eat (depending on your size/temp of slow cooker), and the most AMAZING breakfast you’ve EVER had is waiting for you.

OMG…just imagine for a moment, diving into a pool of sweet, fluffy, maple soaked, melty buttery Pancakes that are moist, tender and EASY!  AND, you go in head-first!

That about sums it up!  Each scoop of this Pancake morning miracle is heaven on Earth, and in your tummy!  As a bonus you didn’t even have to stand over a griddle and flip, stack & serve like a crazy person.  Yep..everyone gets equally warm Pancakes..lol!  🙂

Just DO this…GO!

What you’ll need:

A Crock-Pot…Large or small, cooking time will VARY!

Pancake Mix…your regular batter mixed according to the box instructions.  Use the amounts that will work for your number of mouths to feed. 🙂

Syrup…1 cup for the Batter + enough for drizzling on the top

Butter..for the top

Directions:

In a large bowl mix up your Pancake batter…stir in one cup of Maple Syrup…

Pour the syrupy batter into your Crock-Pot and set it according to your particular amount and time…

Add an extra drizzle of Syrup over the batter for good luck, if you’d like…lol

Now..set it and forget it.

It’s done when it’s all cooked through, soft, tender and irresistible!

When it’s ready and while it’s warm..add Syrup and BUTTER…

Scoop that baby up and look at the moist, scrumptious Pancake perfection about to grace your lips…

But first..more Syrup…

Time to share this beautiful Breakfast…

There’s even enough for seconds/thirds…

OR one GIANT scoop for you!  ~Enjoy!  🙂

The post ~Crock-Pot Pancakes! first appeared on Oh Bite It.

How great is Egg Nog?!  Seriously, probably one the best treats of the Holidays, and yet a bit underrated!  I think of it as melted Ice Cream on crack!  And thanks to that thick, amazing sweetness, now we can class up our Holiday breakfast with Egg Nog soaked Pancakes Crepes, drenched in Rum Syrup~  MERRY Thanksgiving!  🙂

What makes these classy you ask?  Only the fact that they’re extra ‘eggy’, succulent, decadent and rolled up like Crepes~~  Oh.. and dripping in Rum Syrup that’s what.

~Impress those inlaws and roll up your Boozy Pancakes, they’ll only have good things to say about you to the rest of the family…haha!

What you’ll need for enough Pan-Crepes to impress 4 annoying hungry house guests:

1 cup Pancake Mix

1 cup Egg Nog

2 eggs

1 tablespoon Nutmeg

Rum Syrup:

1/4 cup Maple Syrup & a splash of Rum!  ..and by “splash” I mean, however the heck much you want!  🙂

Directions:

In a medium bowl combine the Pancake Mix, Egg Nog, Eggs, and Nutmeg.  This will be a much thinner Pancake Batter than you’re used to…

Egg Nog incoming…

Griddle them up in a ‘crepe-like’ fashion..round & thin!  Golden on both sides…

While they’re warm, gently roll them up, it they crack a little…no biggie~ add more Rum Syrup to cover them up..lol

Make that Rum Syrup~

Simply combine the Syrup and the Rum in a small bowl, mix well…

You know what to do next…

Eat it!  ~Enjoy!  🙂

The post ~Egg Nog Pan-Crepes! first appeared on Oh Bite It.

So, I just had to take my Gingerbread love affair to another level.  Ohhh..Sure, it’s great in the evening as a dessert, or even mid-day as a sweet treat, but I wanted to find a way to get my Gingerbread on in the morning too!  And what better way to jazz up breakfast that with Gingerbread?!

French Toast is socially acceptable in any form and therefore, this is just FINE..lol!  Thick slabs of sweet and slightly spicy Gingerbread is stacked with a smooth cascade of melty Butter and rivers of Syrup!  ~GOOD MORNING!

What you’ll need:

Gingerbread Cake~  Either store bought or you can bake your own.

1 cup of Milk

1 Egg

Butter

Syrup

Directions:

Cut the Gingerbread into manageable squares.

In a medium bowl beat the Egg into the Milk.

Dip each one into the Egg.Milk making sure to evenly coat each side very well…

Cook up the Gingerbread on a griddle as you would regular French Toast…

Stack it up…

And add Butter & Syrup.  Eat it!  ~Enjoy! 🙂

The post ~Gingerbread French Toast! first appeared on Oh Bite It.

What can I say?  I got in touch with my masculine side and thought it would be a good idea to stack up some sweet & fluffy Beer soaked Pancakes that are studded with almost an entire pound of Bacon… and then…drizzle drench the whole manly monstrosity with Whiskey Maple Syrup and proceed to layer each Mancake with yep…more Bacon.  ~That’s all…no biggie..LOL!

To be honest, I did have a small taste and I can say that even the biggest girly girl would LOVE these!  I don’t like Beer, I don’t like Whiskey…but all together it’s a Pancake lover’s dream come true!

The flavors are PERRR-FECT for each other and the Whiskey Maple Syrup drives the whole thing home!

~Put a smile on your Man’s face that will still be there long after his Mancakes are gone and the honey-do list is DONE.  Talk about Breakfast for Dinner…OH yeah!!!

What you’ll need:

Your favorite Pancake Mix~  Enough to yield 4-6 Mancakes

BEER~  enough to replace the water in your pancake mix recipe.  (I used a Honey Beer to balance out the Pancakes)

1 lb. Crispy & Crumbled Bacon, reserving some full slices for layering!

1/4 cup Maple Syrup

A cap full of Whiskey~  And by ‘cap full’ I mean as much as you darn well want!  😉

Directions:

In a medium bowl combine the Pancake mix with the Beer…

Stir in 3/4 of the crumbled and crispy Bacon…

Mix up the Whiskey with the Maple Syrup..set aside…

Cook up 1/4 cup scoops of the Pancake Batter on a greased Griddle…

Stack them up with layers of the Remaining Bacon in between for the heck of it…

NOWWW…on with the Whiskey Syrup…

And even MORE Syrup..because you can…darn it…

Steck ’em HIGH!!

Top it with even MORE Bacon…because you can darn it…

By now he’s STARVING..haha!

Time to serve them…

That means feeding the guy who’s been watching you cook this whole time…waiting patiently…

He’d better appreciate it too..LOL!  ~Enjoy!  🙂

The post ~Mancakes! first appeared on Oh Bite It.

Why?? ..that’s what I say!  Why settle for a flat, lifeless Pancake that needs to be stacked in order for anyone to love it?  Pizza shouldn’t be the only thing that’s allowed to be deep..right?!   🙂

Take that average stack of Pancakes and turn them into the Cake that they are..lol!  This deep dish Pancake will make all other Pancakes fall flat!  You’ll totally forget that it’s breakfast, as your taste buds are thinking “Mmm..dessert!”

Such a deep-dish, thick & moist Pancake with wet rivers of fruit flowing throughout each fluffy, buttery bite!  You can use whatever fruit you like~

What you’ll need:

A 9″ non-stick sprayed round cake pan

2 cups of prepared Pancake Batter

1/2 cup of your favorite Fruity Pie Filling~OR fresh Fruit Compote!  I used Raspberry!

Syrup

Butter

Directions:

Mix the Fruit into the Pancake Batter…

Pour it into the cake pan and swirl it around all pretty-like…

Bake it at 350 for approx 30 mintes or until it’s cooked all the way through.

Butter & Syrup that baby while it’s warm…until it looks like a butter planet in a pancake galaxy..lol!

Dig in!  ~Enjoy! 🙂

The post ~Deep Dish Pancake! first appeared on Oh Bite It.