Baked Waffles with Raspberry Cream Cheese

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Today’s guest post comes from Marsha at The Better Baker.  We have been blogging buddies for over a year!  (Can you believe that Marsha?  I went back to check the dates on our emails!)  Between our love for our family and cooking, and both of us publishing our cookbooks within a year of each other, there has always been a lot to talk about!  So today I’m proud to share a make-ahead recipe from a very dear friend!  I know you’ll enjoy it!

 

 

Oh my Ya’ll! 

 

You’re gonna love this tasty dish…..I found it in a Cooking with Paula Deen magazine and feel like I’ve ‘struck gold’ with this one!

I changed up the recipe a tad because I had raspberries on hand and had frozen waffles that needed to be eaten too, so this was the perfect dish for me to make.

My waffles were round and they worked fine, but I would suggest using square ones, just because they fill in the pan better.

I also used Splenda brown sugar blend and sugar free syrup.  No one would have ever guessed. 

I love that it’s an overnight dish so it’s wonderful for brunch or lunch…any time of day!

It was simple to put together – no hassle.  Your older kids could even make this one.

I’m sure using blueberries, or even apples, would work in this recipe.  Use your family’s preference.

 

 
Thanks for sharing this delicious recipe, Marsha!  Visit Marsha at The Better Baker and follow her on Facebook!

 

Check out Marsha’s Cookbook!

 

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