Here is your BONUS

Here is your special BONUS recipe for Pre-Ordering my 2nd cookbook at the introductory price!


Chaffle Recipe:

4 eggs

1 cup shredded cheddar or Mexican blend cheese

2 tsp poultry seasoning

1/2 tsp celery seed

1 tsp onion powder

1 tsp garlic powder

1 tsp seasoning salt

1/2 tsp ground black pepper


First, you will need a waffle iron of your choosing to be pre-heated before you get started.

I have a Bella Copper Coated wafflemaker that makes 4 squares at a time. This recipe makes 2 (4 square) batches and is enough for making 12 chaffle stuffing muffins.

If you have a smaller one, you will have to divide your batter up to make 8 mini waffles.

Now lets make the chaffles!

In a medium bowl whisk together the eggs and all seasonings. Save the cheese to the side.

In your pre-heated waffleiron, sprinkle 1 tbsp. of shredded cheese down in each square, or if in the mini waffle iron, 1 tbsp. down.

Now pour approx. 3 tablespoons of egg mixture over the cheese. Make sure that it is just enough to cover the well and not overflow. Top with an additional tablespoon of cheese.

Let it cook until the steam subsides to a small amount. You want to wait till this time so that it does not pull apart.

Use the rest of the batter in this way until it is all done. If you have a 4 well wafflemaker it will make 8. If you have a mini one, it will make 8 as well, it will just take a bit longer.

After all chaffles are made, cut them into small cubes, approximately 1/2″ cubed. Spread out onto a raised edged pan, a.k.a jelly roll pan, into a single layer. Cook in the oven for 30 minutes on the lowest setting, or 250F.

As the chaffles are in the oven you can get the rest of the ingredients ready.



1/2 cup onion, chopped fine

1/2 cup celery, chopped fine

1 1/2 sticks butter

3 large eggs

1 tsp poultry seasoning

1 tsp seasoning salt

8 chaffles, cubed and dried


Grease a 12 cup muffin tin and set aside. Preheat your oven to 350F.

Saute onion and celery in a skillet with 2 tbsp. of butter until softened. Set aside to cool.

In a medium bowl, whisk eggs with poultry seasoning and seasoning salt. Add your cubed chaffles to the bowl. Stir and toss until all chaffle pieces are coated.

Now press approximately 1/4 cup of stuffing mixture into each muffin well. Re-distribute chaffle pieces accordingly so that each muffin tin is evenly filled. Now take your remaining butter and slice into square pats. Put 1 pat of butter on top of each mound of chaffles in the muffin tin.

Bake in your 350F oven for 25 minutes.

Let cool 5 minutes before removing from the tins.

They reheat well if you wrap in foil and put in a 300F oven for 10 minutes. You may add a few tablespoons of broth in the bottom to help maintain moisture.