I always think that the plan of getting up 20 minutes earlier in the morning will make getting the kids out the door less hurried and subsequently less stressful. It makes perfect sense at night and I totally agree and would offer the advice to anyone. However, when that alarm goes off and I am feeling particularly sleepy, knowing that I have the extra minutes can make me hit the snooze alarm a few times. Now at the time, I think those extra minutes are so worth it, but when we are scurrying about trying to get everyone dressed and out to the bus stop in time and someone can’t find something they need, it hardly seems worth it.
I want my kids to not be stressed in the morning, so we make sure that we have everything ready to go the night before and that helps. You know what else helps? Having breakfast choices that are fast and easy. That is why I keep Aunt Jemima Frozen Waffles in our freezer. The resealable packs now come with 14 waffles instead of 10! Yeah for 4 more waffles and the resealable bag makes it easy to take what you need, leaving the rest sealed for freshness.
I buy mine from my local Shop Rite and they come in 4 different varieties; Homestyle, Buttermilk, Low Fat and Blueberry. They are conveniently located in the frozen food aisle.
My kids love waffles and these can be heated in the toaster which makes breakfast on the go a breeze. We usually just toast and serve with syrup, fruit or fruit and yogurt on the side on school days. However on weekends, we can go all out and cook sausage, eggs with cheese, Canadian bacon and of course have fruit and yogurt too. A really special recipe for Grilled Peanut Butter, Banana & Honey Waffle Sandwiches is below!
My kids love a waffle sandwich that is made with 2 Aunt Jemima Waffles fresh from the toaster and with scrambled eggs with cheddar cheese, topped with Canadian bacon or pork roll and topped with another waffle. They also like the waffles with syrup and a side of sausage. So many great ways to eat them, you can use your imagination and indulge your taste buds. As for me I’m glad I have something in the freezer that makes breakfast fast and satisfying for my kids. Aunt Jemima helps me have one less thing to worry about on busy mornings and gives us something special to look forward to on weekend mornings.
Recipe Idea:
I want to share another way to serve Aunt Jemima Waffles that is super yummy! What you need is 1/2 banana cut in slices, about 1.5 Tbsp of Peanut butter, 1 Tsp of honey and 2 Aunt Jemima Waffles of your choice.
Toast the waffles and then spread the peanut butter on both waffles, top one side with the honey and the other side with sliced bananas.
Put it together and grill it lightly in a pan with a little butter. After grilling both sides remove, cut and enjoy!
You know, the fact that I could have one of these yummy grilled peanut butter, banana & honey waffle breakfast sandwiches may just be the inspiration I need not to press that snooze button. What do you think? You can save right now when you purchase with a coupon for $1.00 off your purchase of Aunt Jemima Frozen Waffles. Click HERE to print your coupon. Let me know if you try them or any of the ideas in this post. #4MoreWaffles
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Ingredients
- 3 eggs
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 12-ounce jar creamy peanut butter
- 1 stick butter, softened
- 1/2 cup multi-colored chocolate candies
- 1/2 cup chocolate chips
- 1/4 cup raisins, optional
- 2 teaspoons baking soda
- 4 1/2 cups quick-cooking oatmeal (not instant)
Directions
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.
I made some changes. First I do not cook or bake with salt for the most part so I omitted that. Second I chose to cream the butter and sugars the old school way and then add the egg. I had read some reviews that said these cookies spread too much when baked so be sure to use fresh baking soda. I also use more vanilla because I always use more vanilla. : ) Oh and I might have just added a few more of the chocolate candies and I used dark chocolate m&ms. I used Skippy natural smooth peanut butter (the one you do not have to stir).
It is important not to overbake these cookies and let them cool on the cookie sheet for at least 3 minutes before transferring them to the cooling rack.
I guess my baking soda was super duper fresh because my cookies did not spread at all. I actually mashed the tops down a little when I removed them from the oven.
So, my overall impressions of this cookie is that I like that it uses oats instead of white flour. Seems like a healthier option for a cookie, and the dark chocolate and semi-sweet chips have anti-oxidants, and raisins are a fruit. : ) They are nice and soft and chewy and taste good. Even my son who does not like raisins, liked them. I don’t know that I am head over heels, gotta make these again, but I am a little hard to win over cookie wise. They are a good cookie and seemed to be a hit in this house, so at the end of the day, gotta give them the thumbs up!!! Try the recipe and tell me what you think.
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