Cinnamon Biscuit Waffles With Peacheesy Topping Rsc

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Ready, set, cook! Reynolds wrap contest entry. I was craving something decadent but not overly sweet for breakfast. I came up with this quick and easy recipe, using what i had on hand. These mini cinnamon waffles are so simple, yet so divine!!

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Steps

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Preheat oven to 375.

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Using a hand mixer , mix together cream cheese , ricotta cheese and powdered sugar until smooth.

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Add in vanilla , lemon juice and lemon zest , mix until combined.

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Refrigerate until ready to use.

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Wash peaches , cut in half and remove stones.

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Place foil pieces onto baking sheet.

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Set two peach halves , skin side down on each piece of foil.

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In a small bowl , combine 1 tablespoon of melted butter and 1 tablespoon of honey.

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Brush or spoon honey butter mixture over each peach half.

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Fold the foil up and over the peach halves , making pouches.

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Place baking sheet in the oven and bake for 15 to 20 minutes or until soft.

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Preheat non-stick waffle iron.

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Pour remaining 3 tablespoons of butter on a small plate.

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In a small bowl , mix together granulated sugar and cinnamon.

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Open both cans of refrigerator biscuits.

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Separate each biscuit.

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Using the palms of your hands , pat each biscuit lightly , forming a small disk.

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Dip each disk in melted butter , then in cinnamo.

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Ingredients

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cream cheese, ricotta cheese, powdered sugar, vanilla extract, lemon juice, lemon zest, peaches, refrigerated biscuits, butter, honey, granulated sugar, cinnamon, reynolds wrap foil