Candy Corn Waffles

Here’s a cute little treat you can make your kids for a fun breakfast. It was actually really easy to do, although I would recommend using a squeeze bottle. I just used a spoon and while that was fine, I could see where putting the batter in a squeeze bottle would be much easier.

Also, thankfully these cuties don’t taste like candy corn, because that stuff is disgusting. Even if I did like it, it’s hard to imagine what it would taste like in a waffle!

All you need to do is mix up a batch of your preferred waffle mix, whether it’s store bought or homemade. I would suggest not using a whole grain recipe since you need the tip of the waffle to be really pale and whole grain batters tend to be too brown.

Once the batter is mixed up, divide it into three bowls. Leave one plain, add yellow food coloring to one, and yellow and a little red to make orange to the third bowl. I made the batters a bit brighter than I thought I’d need because the color will dull slightly when baked.


Set your round waffle iron on a slightly lower setting. You just want to cook these through, not brown them. My first waffle was too dark, so I turned the heat down and it was perfect.

Starting on the outside, do out an outer layer of yellow, then a layer of orange followed by filling in the middle with the plain. Close the waffle iron and cook until just done. It’ll look like a target, but when you separate into triangles they will look like little candy corns!

Spooky Pancakes

I’ve never been a huge Halloween person. Sure, dressing up is fun and all, but to me it’s more of a stepping stone to Thanksgiving and Christmas.

Having kids, though, does make the holiday more fun. They love dressing up and trick or treating. We watch “It’s the Great Pumpkin, Charlie Brown” and this year I introduced my oldest to “Hocus Pocus”

When Halloween falls on a weekend, we also like to have a fun breakfast. That’s where these pancakes come in.

All you do is mix up your favorite pancake mix. Separate out a little bit into a small bowl (just a few tablespoons is fine) and add food coloring.

Using a toothpick or a skewer, dip into the colored batter and add where you want it. I just used cookie cutters for shape, but you can use pancake molds or just freehand if you want.

After the colored batter is in place, add the regular batter over the top in the shape you want.


Flip the pancake over when it’s ready.   

Remove the pancake from the mold and eat up. You’ll need as much energy as you can get to keep up with little trick or treaters! 


Mickey Waffles

I love Saturdays. So much. I’m a working mom (meaning I work out of the home. Of course all moms are working moms) and my day starts at 5:00 (well, my day starts at 3:30 am, but my work day starts at 5:00). That means my husband has morning duty to get the kids ready for school/day care. Saturdays I like to ease into my morning with coffee and the DVR before everyone else gets up, then the kids usually start getting up around 7 or 7:30 and then our loud, chaotic day ensues! But I wouldn’t have it any other way.

Weekday mornings, the kids eat oatmeal or Lucky Charms for breakfast. I like to try to make weekend morning breakfasts a bit more special. Most of the time, they request Mickey waffles.

My mom bought this waffle maker from a 1989 trip to Disney World when I was 5 and it still works like a charm! After my son was born, my mom passed it on to me and we’ve definitely put it to use.

The recipe? Just check the back of the Bisquick box for this one. I do add a touch of vanilla extract though. 

These two are growing right before my eyes. So fast I can’t believe it sometimes. Didn’t I just bring them home from the hospital? Seems like it. Babies definitely don’t keep.


Our schedules are so busy so anytime I can spend just sitting and enjoying each other’s company is a chance I will jump at. If it takes a few minutes to make the waffles so they can be Mickey shaped, I’ll do it to see the smiles on their cute little faces. 

I don’t believe in the adage “cherish every moment” that everyone likes to tell young parents, because I don’t believe you have to. But these moments? Yes, these I will cherish. 

Chicken Fingers 

My 5-year-old son has spent the better part of his life as a SUPER picky eater. Like, dinner could be a nightmare if chicken nuggets or mac n cheese weren’t nearby.  Finally, over the past year (maybe a little less), he’s been more and more willing to try new things. And surprise, surprise! He actually is discovering that he likes more than just chicken nuggets! It’s a dream 5 years in the making. I do many a happy dance these days.

My 2-year-old daughter, on the other hand, is a total foodie! She will eat pretty much anything I put in front of her. Thank God, because 2 picky eaters would have been too much for me!

Now that my son is willing to try new things, I am able to give him healthier choices. He still has a strong preference for chicken nuggets so I figure being able to make them for him is way better than the store-bought kind. And he loved them! So who could ask for more?

(Let’s not kid ourselves, though. I’m busy. I totally have a supply of Tyson dino nuggets on hand at all times!)

This recipe is super easy and actually makes a lot, so you’ll have leftovers. It is an adaptation of this Betty Crocker recipe (meaning, I changed a couple things, but it is pretty much the same recipe. Credit where credit is due, people).

3 boneless, skinless chicken breasts
2 eggs
1 cup pancake mix (the real mix, not the “just add water” kind)
1/2 cup Parmesan cheese (it would probably be yummy with chedder too. Experiment!)
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/2 teaspoon paprika
3 tablespoons melted butter

Cut your chicken into fingers. You can also use pre-cut chicken tenders. I don’t see why you couldn’t make them smaller and make them nuggets, if you wanted. The biggest point is to make sure they are as much the same size as possible.

Whisk the eggs in a bowl, set aside.

Put the pancake mix, cheese, garlic powder, salt, and paprika in a gallon ziplock bag.

Working in batches, coat the chicken in the egg and then put in the bag. Do about 1/2 at a time. Even less would work. Don’t crowd it otherwise it won’t coat well.

Place the chicken on a foil-lined baking sheet (make sure to spray the foil with non-stick spray first. This is very important. Don’t ask me how I know that.) Drizzle with melted butter.

Bake at 450 degrees for 7 minutes. Flip, and bake 7 minutes more.


I dipped mine in BBQ sauce, but I’m not going to lie; it didn’t need it. Maybe ranch would have been good if you need a dipping sauce at all. Or maybe if you used cheddar instead, the BBQ sauce would have been good. I think it was the combo of BBQ and Parmesan that wasn’t quite the bees knees.

It was still super delicious though! My hubby requested we add this to the rotation. Works for me. Anything I can get ALL my family to eat at the same time is a winner in my book!

See? He loved it!

And of course she liked it! She’s my foodie protege! :0)