Best 3 Rice Krispies Waffles Cooks Country Recipes

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Indulge in a delightful culinary experience with our irresistible Rice Krispies Waffles, a harmonious blend of crispy, fluffy waffles and the nostalgic charm of Rice Krispies cereal. These waffles are not just a breakfast treat; they're a celebration of flavor and texture that will tantalize your taste buds at any time of day. Dive into our curated collection of delectable Rice Krispies Waffle recipes, ranging from classic to creative, simple to sensational. From the timeless charm of our Original Rice Krispies Waffles to the indulgent decadence of our Chocolate Chip Rice Krispies Waffles, each recipe promises a unique journey of flavors. Prepare to embark on a delightful culinary adventure where crispy, fluffy waffles meet the iconic snap, crackle, and pop of Rice Krispies. Your taste buds will be forever grateful.

Let's cook with our recipes!

FRIED CHICKEN AND WILD RICE WAFFLES WITH PINK PEPPERCORN BUTTER AND MAPLE-HORSERADISH SYRUP



Fried Chicken and Wild Rice Waffles with Pink Peppercorn Butter and Maple-Horseradish Syrup image

Provided by Bobby Flay

Categories     main-dish

Time 5h15m

Yield 4 to 6 servings

Number Of Ingredients 30

1 1/2 cups all-purpose flour
1 1/2 cups whole-wheat flour
1 1/2 tablespoons sugar
1 tablespoon plus 1 teaspoon baking powder
2 teaspoons baking soda
1/2 teaspoon ground cinnamon
1 teaspoon kosher salt
4 cups buttermilk
4 large eggs
1/2 cup vegetable oil
1/2 cup cooked wild rice (rice should be overcooked) drained well
Melted butter, for the waffle maker
1 quart plus 2 cups buttermilk
Kosher salt
2 teaspoons chile de arbol powder, or 2 tablespoons hot sauce
2 chickens (3 to 4 pounds each), cut into 8 pieces
3 cups all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon sweet paprika
2 teaspoons cayenne
Freshly ground black pepper
Peanut oil, for deep-frying
2 sticks unsalted butter, slightly softened
1 tablespoon pink peppercorns
3 tablespoons clover honey
Salt and pepper
1 cup pure maple syrup
1 tablespoon prepared horseradish, drained
1 teaspoon Dijon mustard

Steps:

  • For the Waffles: Whisk together the flours, sugar, baking powder, baking soda, cinnamon and salt in a large bowl.
  • Whisk together the buttermilk, eggs and oil in a separate large bowl. Add the wet ingredients to the dry ingredients and whisk until the mixture just comes together. Add the wild rice and fold until just combined. Let mixture rest for 10 minutes.
  • While the mixture is resting, heat the waffle maker. Brush the waffle grates with some of the melted butter and make the waffles according to the manufacturer's directions.
  • For the Chicken: Whisk together 1 quart of the buttermilk, 2 tablespoons salt and the chile de arbol in a large bowl or large baking dish. Add the chicken, turn to coat, cover and refrigerate for at least 4 hours or overnight.
  • Stir together the flour, garlic and onion powders, paprika and cayenne in a large bowl and divide among 2 shallow platters. Season generously with salt and pepper. Drain the chicken in a colander and pat it dry. Dredge the pieces a few at a time in the flour mixture and pat off excess, then dip in the remaining 2 cups buttermilk and allow excess to drain off. Dredge in the second plate of flour and pat off the excess. Put the chicken pieces on a baking rack set over a baking sheet while the oil heats.
  • Pour about 3 inches of oil into a deep cast iron skillet; the oil should not come more than half way up the sides of the pot. Put the pot over medium-high heat and heat the oil to 375 degrees F on a deep-fry thermometer. Working in batches, add the chicken pieces to the hot oil, 3 or 4 at a time and fry, turning the pieces occasionally, until evenly golden brown and cooked through, about 20 minutes. Remove from the oil with a slotted spoon and transfer to a rack to drain; repeat to cook the remaining pieces.
  • For the Butter: Combine all ingredients in a blender and blend until combined.
  • For the Syrup: In a small bowl whisk together all ingredients.
  • To serve: Place waffle on plate, top with 2 pieces of fried chicken, and a dollop of butter. Pour syrup over top.

RICE KRISPIES WAFFLES (COOK'S COUNTRY)



Rice Krispies Waffles (Cook's Country) image

Light and crispy waffles made fresh in minutes! I love the idea of using rice krispies to create crunchy air pockets. Ooh! how about using cocoa krispies? wow! Put here for safekeeping. :)

Provided by 2Bleu

Categories     Breakfast

Time 15m

Yield 8 7

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1 cup rice krispies cereal
3/4 cup cornstarch
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon table salt
2 large eggs, separated
1 1/2 cups milk
1 teaspoon vanilla extract
1/2 cup vegetable oil

Steps:

  • Preheat traditional waffle iron to medium. Meanwhile, stir flour, Rice Krispies, cornstarch, sugar, baking powder, baking soda, and salt together in large bowl. Whisk egg yolks, milk, vanilla, and oil together in medium bowl.
  • With electric mixer or balloon whisk, beat egg whites in bowl to soft peaks. Pour milk mixture over dry ingredients and whisk until combined. Whisk in beaten whites until just combined. Do not overmix; a few streaks of whites should be visible.
  • Pour 2/3 cup batter into center of preheated waffle iron and use back of dinner spoon to spread batter toward outer edges (batter should reach about 1/2 inch from edges of iron before closing lid). Make sure to fill the waffle iron as directed; if you don't use enough batter, the Rice Krispies can scorch.Close lid and cook until deep golden brown, 3 to 4 minutes. Serve immediately.
  • KEEPING THEM WARM: Waffles are best served right off the waffle iron, but they can be reheated so everyone can eat at once. Transfer the cooked waffles to a wire rack set on top of a baking sheet in a 400-degree oven and bake until crisp and hot, 3 to 5 minutes.
  • KEEPING THEM FROZEN: Waffles freeze beautifully. After cooling the waffles, wrap each in plastic, then freeze in a zipper-lock bag for up to one month. To serve, place the waffles on a wire rack set on a baking sheet and bake in a 400-degree oven until crisp and hot, about 5 minutes.

CLASSIC CRISPY RICE TREATS



Classic Crispy Rice Treats image

Gooey marshmallows and crispy rice cereal come together in this recipe for the all-original favorite. We added a splash of vanilla extract and pinch of salt to give these sweet treats a palatable punch. Cut into squares, store between a few pieces of wax paper (to prevent any sticking) and enjoy for up to three days.

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield Makes 24 cereal treats

Number Of Ingredients 7

Nonstick cooking spray
4 tablespoons unsalted butter
One 10-ounce bag mini marshmallows
6 cups crispy rice cereal, such as Rice Krispies
1 teaspoon pure vanilla extract
Pinch kosher salt
Decorative toppings, optional (see Cook's Note)

Steps:

  • Line a 9-by-13-inch baking dish with aluminum foil, leaving a 2-inch overhang on each of the longer sides. Spray the foil lightly with cooking spray.
  • Melt the butter in a large pot over medium heat. Add the marshmallows and cook, stirring occasionally, until melted and smooth, about 5 minutes. Remove from the heat and stir in the vanilla and salt.
  • Working quickly, add the rice cereal to the pot and stir with a rubber spatula until evenly coated. Transfer to the prepared baking dish and press into an even, compact layer. (Spray your hands with a little cooking spray to keep them from sticking when pressing the cereal mixture into the pan). Decorate with toppings if using (see Cook's Note).
  • Let sit at room temperature until firm, about 30 minutes. Cut into 24 squares. Store the cereal treats at room temperature in an airtight container for up to 3 days.

Tips:

  • Use fresh Rice Krispies cereal for the best results. Stale cereal will not hold together as well.
  • Do not overmix the batter. Overmixing will make the waffles tough.
  • Cook the waffles on a medium heat setting. Cooking them on too high of a heat will cause them to burn.
  • Serve the waffles immediately with your favorite toppings. They are best when fresh and warm.
  • Top the waffles with butter, syrup, fruit, or whipped cream for a delicious breakfast or snack.

Conclusion:

Rice Krispies waffles are a fun and easy recipe that can be enjoyed by people of all ages. They are a great way to use up leftover cereal and make a delicious breakfast or snack. With just a few simple ingredients, you can make a batch of these waffles in no time. So next time you're looking for a fun and easy recipe, give Rice Krispies waffles a try!

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