It's a seedy joint...

Well, I've got a delicious dinner idea tonight!  And I totally can't take any credit for it at all.  Shoot.  I'd like to take credit for it, believe me, but I hold firmly to "credit where credit is due" (darn conscience) and therefore, I'd sincerely like to thank Kreations by Kara for this incredibly scrumptious breakfast for dinner experience.


One that even my children did not complain about eating.


Shocking.  


Since I got two of these very important recipes from Kara and did not alter them in the slightest, tiniest bit, I'm not going to post the entire recipe here.  Instead, I will hope beyond hope that you believe me when I say YOU MUST GO GET THE RECIPE AND TRY THIS.


Alright.  Ready for your very own

?


I hope so.  There are a few things you'll need for your waffle bar.  The first, of course, is the very staple of the bar - waffles.  For our waffles, I will refer you to the delicious buttermilk waffles I found at Kreations by Kara.

Guys.  They're so good.  They're the best waffles I've ever had.  I mean it.  And I love waffles of all types.  These are just... magical.  They get kind of crisp on the outside and they are so melty/soft on the inside... mmmm... I want some right now...


Ok.  Let's talk a little bit about how to make these waffles.  I want to admit that before last September I had no way to make waffles (GASP!) I know.  Doesn't everyone get a waffle iron or ten for the wedding??  We didn't.  Mr's parents visited last September and I wanted to make his dad a birthday dinner - like I usually do the Monday before someone's birthday? - and he wanted waffles and peaches... uh.  Ok... Fortunately, they'd been wondering what to get me for MY birthday, so they got me:

(photo courtesy of bed, bath and beyond, which is where we found mine.  No, this isn't sponsored by them.)

This is a Waring Pro Double Belgian Waffle Maker.  Holy cow.  If you are going to buy a waffle maker, buy this one.  It is awesome.  It's like those fun ones at the hotel, but it's not as hard to figure out and it won't mysteriously burn your waffles.  It lights up AND beeps when the waffles are ready - just to make sure you're paying attention.  Highly recommend.

Ok, back to the bar.  Now that you've got your waffles, you'll need your fixin's.  For the main fixin's, we'll do some:

  

because there's nothing better, right?  Doesn't that look all yummy and syrupy?  Want the secret?  It's no secret, actually.  It's how you'd always prepare your fruit for just about anything really.  For berries:
Wash and put them in a bowl.
Mash them a bit with a potato masher.
Sprinkle on about 2-3 T of sugar (per package of fruit) (this is according to taste, of course)
Stir.
Cover the bowl and let sit in the fridge for at least 2 hours.


For peaches:
Wash, cut and pit them.
Put them in a bowl.
Sprinkle them with 2-3 T of sugar.
Stir.
Cover the bowl and let them sit in the fridge for at least 2 hours.


I didn't want mashed peaches, but that's the only difference in how I prepared them.  Easy. 


Now.  This is very important.  Do not forget.  Make Kara's Vanilla Sauce.

Oh, you will be sorry if you skip this step.  So, so sorry.  In my mom's opinion it was the best part of the dinner.  Go.  Go now.  Print it out.  I'll wait.


So that's done.  Just one more thing to top it all off:

and it's oh, so much better than cool whip or redi whip.  So much.  You can find my recipe for homemade whipped cream here, or flavored whipped cream here.


You will probably also want to include:

Jam, jelly, maple syrup, butter, and even peanut butter.  


Now that you've got it all set out, make your waffle to your liking:

(strawberries, peaches, vanilla sauce, whipped cream, YUM!)


So, of course, this is the kind of meal that doesn't require a dessert.  I mean, look at that.


BUT.  If you happen to run out of waffle batter, or someone especially wants dessert, you could give them some

(ours are in the shape of stars, in honor of the fourth of July...)


I made my absolutely FAVORITEST pound cake recipe and just poured it into the muffin tins.  Individual pound cakes!  They cooked in about a third of the time as a normal pound cake.  (That's a Cream Cheese Pound Cake recipe, by the way.  It's incredible.  I always use it when I make my Strawberry Cheesecake Trifle.)


And that, my friends, is my kinda bar.

*Be sure to check the right sidebar for all the fun parties I link to!