Maple Bacon Waffles

The perfect match – sticky maple bacon is an ideal addition to crisp waffles. Make ahead and freeze or to have on hand.

Maple Bacon Waffles
Ingredients: (for 3 waffles, serves 6)

2 cups waffle mix (plus water & oil, as directed)
1/2 pound of bacon
1/4 cup brown sugar
1/4 cup maple syrup
1 teaspoon red wine vinegar

Directions:
Chop and fry the bacon until crisp draining the grease but reserving a teaspoon or two.
Add the sugar and syrup stirring over low heat until sticky.

Mix the waffle batter adding in the reserved bacon drippings.
Heat the waffle iron and fill halfway and spoon some bacon jam on top.

Top with remaining batter and cook the waffle.
Serve with syrup and enjoy!

These are so good and perfect to make ahead of time and freeze. They are so flavorful that I enjoy them on-the-go without any syrup. These savory waffles with sausage, egg & cheese are a favorite too!

Pumpkin Cinnamon Rolls

{originally published in 2016 and updated in 2025}

November calls for pumpkin foods! This was super fast…unless you were to make your own cinnamon roll dough. If you’re likely do that then you can just skip past this. If a bfast with only a few ingredients is up your ally then, you’re in the right place!! Welcome. Grab some coffee. Snuggle up.

Pumpkin Cinnamon Rolls
Ingredients (serves ~4)
Cinnamon rolls with icing, tube
1/2 cup heavy cream or half & half
3/4 cup pumpkin
1/3 cup cream cheese
3/4 cup pumpkin
1 teaspoon pumpkin pie spice

Directions:
Preheat the oven to 375-degrees (according to your cinnamon roll packaging).
Mix together the pumpkin, cream cheese, and pumpkin pie spice.

Spoon into a plastic bag into one of the corners. Snip off the tip and squeeze down. Squirt into the cinnamon rolls nudging the point to get the filling really into the cinnamon roll. Spray a baking pan with non-stick spray and add the filled rolls in.

Snip the corner of the zip-top bag to pipe it into the rolls, or onto the rolls. The lazy-man method is to force some into each roll with more on top. The thorough method is to unroll each one, pipe some in and roll it back up.

Place the rolls into a baking dish sprayed with non-stick spray and pour in the cream.
Bake according to the rolls packaging. Mine needed ~17 minutes.

These are so good! The cream is the only method we use anymore. It is game changing to have the most gooey cinnamon rolls that are soft and fluffy, not crunchy.

Tomato Ricotta Pie

{originally published in 2013 and updated in 2025}

This tomato-forward ricotta pie is light and in the same vein as a quiche but fluffier and was due for a refresh! It works well with really good tomatoes. I used a refrigerated pie crust making this come together so quickly.

Ricotta Tomato Pie
Ingredients (serves ~5-6)
1 pie crust, thawed
3-5 tomatoes, sliced
1 cup whole-milk ricotta
3 eggs
½ cup grated parmesan
¼ cup cream
1 tsp chopped garlic or 1/2 teaspoon garlic powder
salt & pepper

Directions:
Preheat oven to 350 degrees.
Gently unroll pie crust into a pie dish sprayed with non-stick spray, poking a few holes into the crust with a fork and bake for 10 minutes.
While crust is pre-baking, whisk together ricotta, eggs, parmesan, cream, garlic, salt and pepper.

Remove crust from oven and pour the cheese mixture in.
Lay the tomatoes over the top slightly overlapping.

Sprinkle with salt and bake for 30 minutes.
Let sit for at least 5 minutes before slicing. Serve warm, room temp, or cool.
Enjoy!

I liked that this was light but filling. It’s a summery dinner, lunch, brunch, or breakfast.

Add some fresh basil or oregano! A savory crumb crust would be good too! It freezes well but is best defrosted at room temperature.