Top Tots: tater tot, prosciutto, and blue cheese pie iron waffle

There’s no waffling about it: This tater tot waffle with prosciutto and blue cheese tops our list of all-time favorite pudgie pies.  With just three ingredients, it packs a wallop of flavor and texture.

Crispy tater tots, salty prosciutto, and tangy blue cheese all converge in a perfectly pressed waffle pudgie pie.  If you haven’t added the Rome waffle iron to your collection, we highly recommend that you do.

To start, spray the iron with high-heat cooking spray.  Cut ten tots in half lengthwise, and place them cut-side up in one side of the iron.  They nestle perfectly amongst the bumps of the waffle iron–like it was made to cradle tater tots.  Top the tots with sliced prosciutto and crumbled blue cheese and then carefully arrange twenty more tater tot halves above.  Squeeze that iron shut and cook over hot coals until crispy and golden!

Serve with a dollop of sour cream and you’ve got a top-notch tater tot treat.

Top Tots Recipe

Ingredients

• high-heat cooking spray
• 20 thawed frozen tater tots, cut lengthwise
• 1 slice prosciutto, cut into pieces
• blue cheese, crumbled
• sour cream, for dipping

Directions

Spray waffle pie iron with high-heat cooking spray.  Cut ten tater tots in half and place cut-side up in iron.  Top with prosciutto, blue cheese, and remaining tater tot halves.  Squeeze iron shut and cook over hot coals, about 5 minutes per side, until golden and crispy.  Serve with sour cream for dipping.

 

I’m Stuffed

Try this tasty twist on a classic flavor combination: string cheese and pepperoni wrapped in breadstick dough!

This 4-ingredient pudgie pie is simple and so delicious.  Give it a whirl!

Slice a piece of sting cheese length-wise, leaving a little bit intact.  Slide in 5 pepperonis and wrap with 2 breadsticks making sure the cheese is completely encased.  They look like little mummies…little yummy-mummies!

Sprinkle with Italian seasoning and place in a double-wide pie iron that has been coated with high-heat spray.  Cook over a fire until golden and enjoy!

I’m Stuffed

Ingredients

• refrigerated breadstick dough
• string cheese
• pepperoni
• Italian seasoning

Directions

Coat a double-wide pie iron with high-heat cooking spray.  Slice string cheese in half length-wise leaving it attached at one end.  Slide in 5 pepperonis.  Stretch and wrap 2 breadsticks around string cheese and pepperoni so that it is completely encased in dough.  Sprinkle with Italian seasoning and place in pie iron.  Cook over a grill or campfire until golden.  That’s a wrap!

Pudgies in Season: Kale!

Kale, yeah!  It’s time to come kale away, Come Kale Away, COME KALE AWAY with meeeee!  Everyone’s favorite leafy green is in full-swing and just like everything else, it’s even better in the form of a pudgie pie!

Come Kale Away

Ingredients

• flatbread
• roasted butternut squash
• apple chicken sausage, sliced
• Muenster cheese, sliced
• cranberry sauce
• kale, chopped

Directions

Cut flatbread to fit in iron so it is slightly overhanging the edges and spread margarine on one side of each slice.  Place margarine-side down in pie iron and spread butternut squash on top–buy it or make your own ahead of time.  Next, layer in chicken sausage, 1 slice of Muenster cheese, cranberry sauce, and chopped kale.  Top with other slice of flatbread and carefully close pie iron.  Toast over a fire or grill for 4-6 minutes per side or until it reaches golden perfection.  Let cool 5 minutes before eating–just enough time for a rousing rendition of Come Kale Away!

Go Nuts for Donuts

There’s a hole lot to love about this maple-bacon-donut pudgie pie!

Here’s what you need to make the magic happen:

Split 1 cake donut and butter the cut sides.  Place buttered sides down in your pie iron pans and fill the holes with pieces from the other donut:

Pile in the rest of the ingredients, close your iron and cook over a fire or grill until golden.

Go Nuts for Donuts

Ingredients

• 2 cake donuts, 1 split plus pieces for hole-filling
• margarine
• sweetened condensed milk
• pecans or other nut, chopped
• 2 slices cooked bacon, chopped
• maple syrup
• salt, just a pinch

Directions

Split 1 cake donut and spread margarine on the cut side.  Place cut side down in each pie iron pan.  Press donut halves into iron and fill gaps with donut pieces.  Drizzle in sweetened condensed milk and maple syrup and top with bacon, nuts, and salt.  Add another drizzle of sweetened condensed milk and close iron.  Cook over a fire or grill until golden, about 5 minutes per side.  Let cool before scarfing.

Trust us, you donut want to miss this pudgie pie!

Pudgies in Season: Rhubarb!

Do yourself a flavor and use that backyard rhubarb bounty to make this tempting little tartlet.  If you miss this opportunity, you’ll surely rue the day!

When we were developing this recipe for our pudgie pie cookbook, Pudgie Revolution, we found that raw rhubarb cooks perfectly in a pudgie pie.  Since rhubarb contains significant liquid, we needed to find a way to keep this pie from being a soggy mess.  The solution?  We nestled a few pie crust scraps inside to soak up the excess moisture.  It works perfectly and tastes exactly like the best rhubarb pie you’ve ever had!

Use Your Noggin!

Take a break from the holiday hustle and bustle and put that leftover egg nog from the office party to good use with this tantalizing yuletide pudgie treat.  You can relax knowing that Pudgie Revolution! is offering a FREE SHIPPING UPGRADE to Priority Mail until 12/18, so there’s still plenty of time to order those last-minute gifts for your pudgie lovin’ pals. You’re sure to be a holiday hero!

Ingredients 

• 4-5 fat slices of french bread, preferably a day or two old
• 1 1/2 cups eggnog
• 1 cup milk
• 3 large eggs
• 2 egg yolks
• 1/3 cup sugar
• cinnamon and nutmeg
• bourbon, brandy, vanilla extract, or the like

Directions

Butter your bread on one side and slice into cubes, placing cubes in an appropriately sized bowl or dish. Combine eggs, yolks, sugar, and a pinch of salt in a medium dish and beat vigorously until bubbly.  Whisk in eggnog and milk (preferably warm), along with a healthy splash of the spirits of your choosing.  Sprinkle with cinnamon and nutmeg.  Pour egg mixture over bread cubes and set aside for and hour or two, or overnight. Relax and enjoy some down time.  You deserve it!

Once your bread cubes are thoroughly sodden, prep your pie iron by spraying generously with cooking spray.  Pile bread mixture into pie iron and cook over a medium flame for 5-7 minutes per side.  This pudgie will ooze, so don’t be alarmed.  You know it’s coming along once it starts hissing at you.  That’s a good sign!  When both sides are toasty golden brown and the inside is firm, turn pudgie out onto a plate and dust with powdered sugar.  Let cool for a few minutes before drizzling with real maple syrup and devouring joyously.  Happy holidays!

 

Thanks a Latke! FREE SHIPPING

We at Pudgie Revolution love the multitude of holiday traditions celebrated this time of year.  Every delicious dish is an invitation to devise a pudgie permutation.  In appreciation of Hanukkah, we’ve conjured up this delicious recipe for potato latke pudgie pies and are offering FREE SHIPPING on orders placed through our website from now until 12/14. L’chaim!Thanks a Latke! Pudgie Pie

2 large russet potatoes

1 small yellow onion

1 egg

3 TB breadcrumbs

1 tsp baking powder

salt and pepper

Peel and shred potatoes and onion.  Wrap in a towel and squeeze out as much moisture as you can.  Beat egg well and mix with breadcrumbs, baking powder, salt and pepper.  Add potato and onion mixture to egg mixture and stir to combine.

Spray inside of pie iron generously with high heat cooking spray.  Pre-heat iron over the fire for five minutes.  Remove hot iron from fire, spray again, and fill with potato mixture.  Cook over a medium hot flame until golden brown and crisp, about 3-4 minutes per side.

Serve with homemade applesauce and crockpot brisket.

Give the Gift of Pudgie Love

Share your love of pudgie pies this holiday season by giving a Pudgie Revolution gift pack!  We’re including a free sticker with every cookbook purchase through New Year’s.  Merry Pudgies, One and All!

Apple Brandy Pudgie Cake

It’s a pudgie pie….that’s cake! Ever tried putting cake batter into your pie iron? What about booze? We employed both of these revolutionary pudgie techniques and the results were incred-apple!

Spray your iron with cooking spray and spoon in enough spice cake batter to cover the bottom. Top with brandy-soaked apples and walnuts.

Cover the apples and walnuts with cake batter filling to the top of your pie iron pan.

You can have your cake and apple too!

Apple Brandy Pudgie Cake

**recipe makes 2 pudgie cakes**

Ingredients

• 1/3 box spice cake mix
• 1 egg
• 2 ½ tablespoons oil
• 1/3 cup water
• ½ of an apple, chopped
• brandy
• walnuts, chopped
• cooking spray

Directions

First, chop up the apple and get it soaking in brandy. Half an apple will make 2 pudgie cakes.  If you are thinking ahead, you will place the apples and brandy in a cup for easy drinking later.

Unless you want to make an entire cake worth of pudgie pies (you might!), divide your cake mix by the number of eggs called for. The cake mix we used called for 3 eggs, so we poured about 1/3 of the mix into a bowl and added 1 egg and 1/3 of the oil and water called for. If you want it extra boozy, pour in some brandy in place of some of the water.  If your batter seems too runny, add a little more cake mix until you get a gloppy consistency. Gloppy is key!

Coat both sides of your pie iron with cooking spray and scoop in enough batter to fill about 1/3 of one pie iron pan. Place a layer of the brandy-soaked apples in next, sprinkle in some walnuts, and then cover with more cake batter, filling to the top of the pan. Carefully close your iron and, here’s the tricky part, place it over your fire or grill so that it is level.   Until your cake starts to firm up, it’s important to keep the iron level to prevent oozing batter. Cook about 5 minutes per side, periodically peeking at your pudgie’s progress. When it is golden and springs back to the touch, it’s done. To be safe, wait a few minutes before digging in. Wash it down with the excess apple-infused brandy!