Happy Foodie Friday everyone!
Every week on Friday I bring you a fun, delicious meal your kids could love! This week I’m bringing you the breakfast of champs to celebrate The Superbowl on Sunday! This recipe will be so easy and simple to whip up! Todays Recipe is the Breakfast of Champions Waffle Taco.
Foodie Friday: Breakfast of Champions Waffle Tacos
What you will need:
- Waffle/Pancake mix or frozen waffles
- Maple Syrup
- Fix the waffles Frozen of Made by the directions on the box. Set aside
- Mix eggs with Milk on a medium skillet until you’ve made scrambled eggs. Set aside
- On a separate skillet make Sausage or Bacon
- Take a Waffle, and fill the middle with eggs and Bacon/Sausage.
- Then Sprinkle some cheese on it
- Fold like a taco. If you made a lighter softer waffle use a toothpick to hold taco together
- Drizzle Maple syrup over the taco for extra fun!
Like I said super simple and fun to eat breakfast, and I’m sure the kids will love the drizzle of maple syrup! Who do you think will win this year? Leave us a comment and let us know!
Well hello, beautiful people, its Foodie Friday, the day of the week where we make a delicious kid-friendly and kid-approved recipes and share it with you! As you can tell by the title this is going to be about a fruity treat!
Storytime: My parents took my brothers and me to the Florida Strawberry Festival one year, and of course what you get at the Florida Strawberry Festival is the Strawberry Shortcake! The Florida Strawberry Festival this year is from February 28th to March 10th, its jam-packed with lots of fun rides, some awesome concerts at night, some shopping, and most of all tons and tons of delicious food.
I wanted to get a head start on all of the yummy treats and make something special for the kids I knew they would love to make it and love to eat it. I can’t remember where I found this recipe but the kids and my husband sure do love it, and will always be something we can make together!
Foodie Friday: Strawberry Shortcake
Cook Time:1 hr
Total Time:1 hr 40 minutes
What you will Need
For the Shortcakes
- 2 Cups All-purpose Flour
- 1/2 cup freeze-dried strawberries
- 1/4 cup granulated sugar
- 1 Tablespoon baking powder
- 1/2 Teaspoon kosher salt
- 6 tablespoons cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream, plus more for brushing
- 1 Large egg
For the Filling
- 6 Cups strawberries ( about 1 3/4 pounds),
- hulled and halved or quartered
- 1/4 Cup granulated sugar
- Juice of 1/2 lemon
- 1/4 cup freeze-dried strawberries
- 1 Cup cold heavy cream
- 1/3 cup confectioners sugar
- 1 teaspoon pure vanilla extract
- Make the shortcakes: Line a rimmed baking sheet with parchment paper. Pulse the flour, freeze-dried strawberries, granulated sugar, baking powder and salt in a food processor until the strawberries are crushed. Add the butter and pulse until it is in pew sized pieces. Whisk the heavy cream and egg in a small bowl. Pulsing constantly, drizzle the cream mixture into the flour mixture; pulse until the dough comes together. Transfer to a medium bowl and knead 3 or 4 times.
- Scoop 6 balls of dough ( about 1/2 cup each) onto the prepared baking sheet using a measuring cup or Ice cream scoop, spacing the dough 2 to 3 inches apart. Refrigerate until firm, about 30 minutes.
- Preheat oven to 400 degrees. Lightly brush each ball of dough with heavy cream and sprinkle with sugar. Bake until a golden brown and toothpick inserted into the centers come out clean, 20 to 25 minutes. Let cool 10 minutes on the baking sheet, then transfer to a rack to finish cooling.
- Meanwhile, make the filling. Puree 2 cups strawberries in a blender until smooth. ( You should have about 1 cup puree) Toss the remaining 4 cups strawberries with the 1/2 cup of the strawberry puree, the granulated sugar, and lemon juice; cover and refrigerate until ready to use.
- Crush or finely chop the freeze-dried strawberries until powdery; transfer to a large bowl and add the heavy cream and confectioners sugar. Beat with a mixer on medium high speed untill stiff peeaks form. Add the vanilla and beat until combined. Gently fold in the remaining 1/2 cup strawberry puree. Refrigerate until ready to use.
- Split each shortcake and fill with the strawberries and whipped cream.
It’s one heck of a recipe and it’s always a mess for us but I promise you it will not disappoint! We hope you enjoy, What are some favorite treats they have at a festival near you? Share in the comments below!
It’s Foodie Friday! A new fun thing that will be happening every Friday here at Raising Lost Boys. I will be sharing some kind of delicious, fun, kid-friendly meals, snacks or desserts with you guys! I am truly excited to start this in hopes to help one of you find that perfect meal that your kids will love!
Todays Foodie Friday Recipe is none other than mouth-watering Meatloaf. I know what you’re thinking ” Jessica How will my kids love meatloaf?” Well, the answer is simple. Make it kid size. Read the recipe below to find out!
Kid Friendly Meatloaf
Cook Time:40 minutes
Total Time:40 minutes
Servings 12 -18 Mini Meatloafs
- 1 pound Ground Beef or Ground Turkey
- 1/2 cup Fine Bread Crumbs
- 2 Egg
- 1/4 cup Milk
- 1 Onion Really finely chopped
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 Cup shredded Cheddar Cheese
- Ketchup for Topping
- Muffin Tin
Mix all the ingredients in a large bowl except the ground beef.
Let the mixture sit a few minutes so the breadcrumbs absorb some of the liquid.
Add the ground beef to the breadcrumb mixture and mix well.
Form into balls and place the balls in the greased muffin tin.
Bake at 400 degrees for 20 minutes or until cooked through.
- Add a sprinkle of Shredded Cheese to the top of each mini meatloaf and cook for additional 3-5 minutes or until cheese is melted.
- Drizzle or Drench with ketchup (whichever your kids prefer)
- And Serve and enjoy!
The kids will love that the meatloaf is the perfect size just for them, and being covered in delicious cheese is just an added bonus! If you try this recipe let us know in the comments how your kids liked it!