Last summer I posted about making your own “Eggo” waffles. I’m sure most of you already do this. I thought I would post it again because maybe there is someone out there who could use this idea.

When you make homemade waffles or pancakes for breakfast, double or triple the batch on purpose. That way you can freeze some for later. Whalla! Homemade “Eggo” waffles.

We had homemade wheat waffles with cinnamon syrup for breakfast this morning. I made 20 extra waffles, fit them in this Ziploc bag, squeezed out the extra air, and now I have a few breakfasts done during the next few weeks. I love it!

Doing this does take a little extra time, but it’s worth it! Your family is getting homemade goodness instead of the stuff from the store that is full of high fructose corn syrup, hydrogenated oils, and artificial colors/flavors. You know what is in these…you made them! And, it really does save money. You may think that box of Eggos at Costco is a good deal, but if you make waffles from scratch and freeze them yourself, it is still much, much cheaper.

A few tips shared before that will help with the freezing process:

Put some wax paper in between the waffles before freezing them. This will help when taking them apart.
Warm them up for a few moments in the microwave after taking them out of the freezer. This helps them come apart easier.
Put in the toaster for a crispy taste, or warm up in the microwave for a softer taste.

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Celebrating my nieces first birthday we were looking for a fun way to make a decorative birthday cupcake. I came across this fun flower cupcake idea and thought I’ll try that. It is a simple process and all you need are some sugar sprinkles and mini marshmallows.

Here’s how to sugar your marshmallows.

Step 1.Begin by placing sugar sprinkles on a small plate or in a bowl.
Step 2.Cut the mini marshmallows on a diagonal.
Step 3.Press the freshly cut sticky side of the marshmallow into the colored sprinkles. The sprinkles will stick easily to the marshmallow.
Step 4. Set each one aside to be used when you are ready to decorate your cupcakes.

When you are ready to design your cupcake, begin with a good layer of frosting for the marshmallow to stick to. Next, start in the center of the cupcake and working in a round place the marshmallows sprinkle side up, filling the top of the cupcake. Viola! When you have finished the process your cupcake will resemble a small dinner plate dahlia. Easy right? I do not claim to be any kind of cake decorator but I thought these turned out pretty cute.

While trying to create these cupcakes I thought this could easily translate into a fun way to decorate a cake top or sugar cookies. With some red sprinkles and large marshmallows, I think these could easily resemble a poinsettia. Wouldn’t that look great as a part of your next Christmas party spread? Try to cut the marshmallows into different shapes, use different colored sugars and be creative!

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Hope you are not tired of all the soup recipes I have been posting the past month. I just LOVE soup, especially at this time of year!

This is another great recipe from my sister-in-law. Enjoy!

BACON POTATO SOUP

1/2 cup bacon bits (I like to use precooked real bacon bits from Costco)
2/3 cup margarine
2/3 cup flour
7 cups milk
4 large baked potatoes, peeled and cubed (you can add more depends on the size)
4 green onions, chopped
1 1/4 cups shredded cheddar cheese
1 cup sour cream
1 tsp. salt
1/2 tsp. ground black pepper

In a large saucepan over medium heat, melt butter. Stir in flour and cook about a minute. Whisk in milk, a little at a time, stirring constantly until thickened. Stir in potatoes, salt, pepper, 1/3 cup bacon bits, 2 tablespoons green onions and most of the cheese. Cook until thoroughly heated. Stir in sour cream and heat through. Serve topped with remaining bacon, onions and cheese. And if you don’t have any sour cream, you can leave it out and it still tastes great!