Rice Pudding with Blueberry Compote

RICE PUDDING WITH BLUEBERRY COMPOTE

Rice Pudding:

2 c water
1 c rice
1-2 c milk
1/4 c sugar
Pinch salt
1 t. Vanilla
1 t cinnamon
1/4 t nutmeg

Put all ingredients in pan and cook for 45 minutes on stove, covered

Blueberry compote:

In a separate pan combine:
1 c blueberries (I used canned pie filling)
2 Tbs water
1/4 c sugar
2 tsp lemon juice

Cook for 10 minutes add 1 c blueberries pour over rice and drizzle with sweetened condensed milk. Sprinkle with cinnamon, and serve warm.

Haylee’s Note:
I got this recipe from my sister, Heather.  We all really liked it, and when she made it for a brunch she got rave reviews.  Enjoy!  (And thanks Heather for another recipe!)

Braided Heart

BRAIDED HEART

2 loaves Rhodes bread
cream cheese filling
1 small can pie filling
1 egg white
icing

Cream cheese filling:
3 oz. cream cheese
1 tbsp. butter
1/4 c. sugar
1 tsp. lemon juice

Icing:
1 c. powdered sugar
1 tbsp. butter
1/2 tsp. vanilla
2 tbsp. milk

Roll dough into a 12 x 30 in. rectangle (I never got mine this big. Just roll it into as large a rectangle as you want). Divide dough lengthwise into thirds (score the dough). Spread cream cheese filling in center followed by pie filling. Make cuts from filling to dough edges at 1 1/2-in. intervals. Alternating sides, fold strips at an angle across filling (I like to twist as I fold). Fold bottom end towards filling and finish by stretching last strips and tucking them under the bottom end.

Carefully lift onto a cookie sheet sprayed with non-stick cooking spray. Bring ends together forming a circle. With a knife, cut ends on an angle and join; put the circle into a heart shape. Place 3-4 glasses filled with water in the middle to help retain its shape as it rises.

Brush with egg white and cover with plastic wrap. Let rise until double. Remove wrap and bake at 350-degrees for 25-30 minutes. Remove from pan and let cool on rack. Drizzle with icing and decorate with fruit.

Haylee’s Note:
Darin’s Cousin Lisa made this for a baby shower I went to and it was SOOOO delicious!! We made it last week and loved it again!! I used a cherry pie filling and made it round instead of a heart! This recipe is a yummy dessert, breakfast or treat! Enjoy!

Cheese and Spinach Strata

CHEESE AND SPINACH STRATA

2/12 c cheddar cheese (shredded)
2 packages (10 oz each), frozen chopped spinach, well drained
1/4 c. green onion, chopped
18 slices bread, about 1 lb
1/2 c. butter, softened
5 eggs
3 1/2 c. milk
1 tbsp mustard
1 1/2 tsp salt
¼ tsp pepper.

Toss together 2 c. cheese, spinach, and onion. Set aside. Spread bread slices on both sides with butter; place six slices in bottom of a 9x13 inch baking dish. Top bread slices evenly with ½ of cheese mixture, 6 bread slices and remaining ½ of cheese mixture. Cut remaining bread slices diagonally into quarters (to make 4 triangles). Top casserole with remaining bread in overlapping fashion and sprinkle on remaining cheese. Beat together milk, eggs, mustard and seasonings. Carefully pour evenly over casserole. Cover and refrigerate at least 1 hour or overnight. Bake 60 to 65 minutes or until knife inserted comes out clean. Let stand 15 minutes before serving.

Haylee’s Note:

I got this recipe from my Young Women’s president for an activity we did. This was a really yummy recipe! I love any kind of breakfast. I would like to try this one again, but with a different bread, and a different kind of cheese. Hope you enjoy it!

Strawberry Parfait

STRAWBERRY PARFAIT

Granola
Strawberries, (washed and sliced)
Yogurt

Layer Granola, strawberries, and yogurt in a parfait glass. Serve cold.

Haylee’s Note:
I know that this isn’t really something people need a recipe for, but sometimes it is just nice to have the idea of what to make. When Darin and I were in the airport, we got a parfait just like this, but it also had some delicious blueberries. We craved them so much when we got home so I made some granola, and we had these for breakfast nearly every day! Enjoy!! Oh, and can you really eat a parfait without thinking of Shrek? Love those layers!!

Annie’s Granola

ANNIE’S GRANOLA

Mix and set aside:
2 c. oats
3/4 c uncooked wheat bran cereal
1/2 c. sliced almonds
1 tsp. cinnamon
1/4 tsp. salt

In separate bowl mix:
1/2 c. honey
2 tbsp. oil
1 tbsp water
1/2 tsp vanilla

Combine all ingredients and spread out on a jelly roll pan. Bake at 350 for 18 minutes stirring every 5 minutes. Cool on a rack then stir in:

1/3 c. raisins
1/3 c. craisins
1/4 c. sunflower seeds
1/3 c. dates

Haylee’s Note:
This is a really easy, and healthy granola recipe that my friend Annie gave me. She used to make it for me every now and again when we were younger. Thanks Annshine for the recipe!!

Scones

SCONES

2 c. warm water
1/2 c. sugar
1 T yeast
1/3 c. oil
1 tbsp salt
2 eggs
1/4 c water
Flour (about 5 cups)

Mix water, sugar, and yeast. Add remaining ingredients and mix in flour until you get a sticky dough. Pour dough into an oiled bowl and cover with plastic wrap. Rise 1 hour. Punch down. Rise 1 more hour. Roll out into triangles, or other desired shape. Rise 1 more hour. Deep fry in vegetable oil until lightly browned on each side.

Cinnamon butter:
1 stick butter
1/2 c. powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

Mix all ingredients together with a blender until smooth.

Haylee’s Note:
Yesterday Darin and I wanted to go out for scones, but Matthew was pretty tired. So we decided to make some ourselves! I felt bad because you really do need to play around with the oil temperature a bit. If they are doughy on the inside, but dark on the outside, you need to turn your heat down. I think we finally mastered the right temperature as soon as everyone was done eating. Sorry you guys for the doughy scones…better luck next time. This recipe is actually my grandma’s roll recipe, but we use it for scones. *NOTE—not all roll recipes will work for scones!! (We have tried). Hope you enjoy! We also served it with cinnamon butter!

Pumpkin Pancakes

PUMPKIN PANCAKES

2 cups flour
3 tbsp brown sugar
2 tsp baking powder
1 tsp baking soda
1 tsp ground allspice
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1 1/2 cups milk
1 cup pumpkin puree
1 egg
2 tbsp vegetable oil
2 tbsp vinegar

In a separate bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt, stir into the pumpkin mixture just enough to combine.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Haylee’s Note:
I got a recipe similar to this when I was in Young Woman’s! I just LOVE pumpkin! I think it is especially yummy in pancakes!! Enjoy!! For the original recipe click here.

Broccoli Bacon Quiché

BROCCOLI BACON QUICHE

1 lb. bacon, fried
1/2 lb. broccoli
1 med. yellow onion, chopped
2 tbsp. butter
1 quiche crust, baked and cooled
4 eggs, beaten
3/4 c. cream
3/4 c. milk
Salt and pepper to taste
1/2 lb. Swiss cheese, grated
1/2 lb. Cheddar cheese, grated

Clean the broccoli and cut into flowerets. Sauté the onion and broccoli in butter until tender, but not soft. Crumble the bacon and place vegetables and bacon in the bottom of the quiche crust.
Mix the eggs, cream, milk, salt and pepper and fill the shell. Mix the cheese and add on top. Bake at 375 degrees for 30 to 40 minutes or until a knife inserted in the center comes out dry. Cool for 10 minutes before cutting. Can also be served at room temperature.

Haylee’s Note:
I am a big fan of all breakfast foods, so naturally you can’t go wrong! I love quiche and Darin loves bacon so this was a good one for us! Matthew loved it too! He ate almost half of it alone! For the original recipe click here.

Ebelskivers

EBELSKIVERS

4 eggs, separated
1 tablespoon sugar
2 cups flour
1 tsp salt
1 tsp baking powder
1/4 c melted shortening
Scant 2 cups milk

Beat egg yolks; beat in sugar. Combine dry ingredients. Add alternately with shortening and milk. Beat egg whites until stiff, but not dry. Fold into batter. Grease and ebelskiver pan. Heat until smoking. Fill depressions about half full. When cooked on bottom, turn with two forks. Cook other side. Regrease pan between batches.

Haylee’s Note:
My sister’s in-law’s make these for Christmas every year. I am not sure what recipe they use, but this one is really good too! I LOVE ANYTHING that resembles pancakes or a breakfast food! Enjoy! For the original recipe click here

Halloween Food

Witch Hat
So EASY and SOO cute!!!!! I got this idea from my sister-in-law Jadi. Just take Hershey kisses and shortbread cookies and stick them together using melted chocolate. Then finish the edge with a little piped frosting. Yum!


Bean Dip Spider Web
Mix black beans, salsa, and Monterey jack cheese in the food processor. Bake in the oven until warm. Spiral sour cream on the top then pull out to make a spider web effect.


Candy Corn Quesadillas
This idea was my sister Heather’s. She just uses tortillas and uses 3 different colors of cheese and layers them in towards the center, then cuts them into triangles to look like candy corns.


Spider Web Cream of Wheat
Make your cream of wheat, then swirl in a dark jam (I used grape jam) start in the middle and pull outward using a knife


Cyclops Egg Eye
Just make a regular sunny side up egg and make squiggly lines using ketchup! I also served these with toast cut in Halloween shapes (a pumpkin toast with peach jam, and a cat with the grape jelly)


Lady Finger Breadsticks
Also my sister’s idea!! Just use your favorite breadstick recipe, then shape them like fingers, make knuckle marks, and add an almond for the nail!


Celery Mummies
Cut celery and fill with Old English Cheese. Then, make “bandages” across the mummy using string cheese or grated mozzerella. Use dried fruit for the eyes.


Pumpkin Veggie Tray
Use an assortment of veggies and arrange to look like a Jack-o-lantern!

Clafoutis

CLAFOUTIS

4 eggs
2 cups milk or rice milk
1/3 cup flour
1/3 cup sugar
1/4 teaspoon salt
1 teaspoon almond extract or vanilla extract
1/2 cup fresh or frozen fruit of your choice (cherries, blueberries, raspberries, peaches)

Place eggs, milk, flour, sugar, salt, and extract in a blender. Blend on low speed for about 30 seconds. Pour into a quiche dish or ovenproof glass dish. Put fruit on top. Cook at 350°F (177°C) for 45 minutes or until clafoutis is not very jiggly.

Haylee's Note:
I got this recipe from my cute cousin Katie! She has a cute model eating it too! We LOVED this breakfast, and so did Matthew! I honestly think he could have eaten the whole pan by himself! Katie got this recipe from the friend. You can get the original recipe here. Clafoutis is pronounced kla-FOO-tee. In France people eat it for dessert, but it’s also delicious for breakfast. You can make it with your favorite fruit, and it’s good either warm or cold. We made ours with cherries and almond extract!! AMAZING!! I want to try it tomorrow with plums!

Ham and Pineapple English Muffin

HAM AND PINEAPPLE ENGLISH MUFFIN

English Muffing
Ham
Pineapple (Rings)
Cheddar Cheese

Toast the English Muffin. Layer ham, then pineapple, and top with cheese. Bake in the oven at 350 until cheese is melted and ham and pineapple are warm. Serve warm.

Haylee’s Note:
This was one of my favorite breakfasts growing up! I loved when my mom made these! I love them now because they are delicious, fast, and really easy!! Give them a try—I know you’ll love them!!

German Pancakes

GERMAN PANCAKES

1/4 c. butter
3/4 c. flour
3 eggs
1 1/2 c. milk
1/3 c. sugar

Preheat oven to 400. Put the butter in a glass pie plate to melt. (Or use a small casserole dish). Mix milk, flour, sugar, eggs, and salt in the blender. Pour the batter into the pie plate. Return to the oven and adjust the heat to 450. Bake 20 min then lower the heat to 350 and bake for 8-10 more minutes.

Topping:
3 apples sliced and peeled
1 1/2 tsp. lemon juice
3 tbsp. brown sugar
1/2 tsp. cinnamon
3 tbsp butter

Toss the apples in the lemon juice. Melt the butter and combine all ingredient in a sauce pan. Simmer for 15 min.

Haylee’s Note:

This was a recipe that I got from my mom. I really liked it a lot. Another suggestion from my mom is to mix strawberries, sour cream and brown sugar. I will have to give that a try next time. We also made one with just strawberries and powdered sugar. We liked them both a lot!

Ham and Cheese Strata

HAM AND CHEESE STRATA

12 slices of bread
2 c. diced ham
1 lb. cheese
2 tbsp. dry onion
3 1/2 c. milk (plus more)
1/2 tsp dry mustard
6 eggs

Cut doughnut shapes out of the bread. Use the scrapes (broken up) and place in the bottom of a greased 9x13 pan. Mix remaining ingredients in a bowl then pour over the broken bread. Place the remaining doughnut shaped bread on top. Fill the pan nearly to the top with milk. Sprinkle grated cheese on top and cover with foil. Refrigerate overnight. Bake 325 for 1 hour uncovered.

Haylee’s Note:
My family eats this for breakfast every 4th of July. I got in the mood for it a little early. I also only made 1/2 a batch. If you do that use less milk when you are pouring to the top. For the cheese we usually use cheddar and I think I would like that the best, but feel free to try other kinds. Here are a few extra pictures.

Pour the egg, ham, cheese mixture over the bread

Place doughnut shaped bread over mixture:


Bake for 1 hour at 325

Easy Carmel Sticky Buns

EASY CARMEL STICKY BUNS

Topping
1/4 cup butter or margarine
1/4 cup packed brown sugar
2 tablespoons light corn syrup
1/4 cup chopped pecans

Buns
3 tablespoons butter or margarine, melted
1/3 cup granulated sugar
1/2 teaspoon ground cinnamon
1 can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

1. Heat oven to 375°F. In ungreased 8-inch round pan, place 1/4 cup butter; heat in oven 3 to 4 minutes or until butter is melted. Stir in brown sugar and corn syrup until well blended. Sprinkle with pecans.
2. In small bowl, place 3 tablespoons melted butter. In another small bowl, mix granulated sugar and cinnamon.
3. Separate dough into 10 biscuits. Dip biscuits into melted butter to coat all sides; dip into sugar mixture, coating well. Arrange biscuits, sides touching, over topping in pan.
4. Bake 18 to 22 minutes or until golden brown. Cool 2 minutes; turn upside down onto heatproof serving plate. Let pan remain 1 minute so caramel can drizzle over rolls. Serve warm.

Haylee’s Note:
I got this recipe from the Pillsbury website (click here). My aunt makes something like this to go along with our Ham and Cheese Strata on the 4th of July. It was really easy to make, and I thought they were very good! Enjoy!

Paula Dean’s Biscuits and Gravy

PAULA DEAN’S BISCUITS AND GRAVY

Biscuits

3 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable shortening
1 cups buttermilk
1/4 cup melted unsalted butter
Milk gravy, recipe follows
Directions
Preheat the oven to 450 degrees F.

In a medium bowl, combine the flour, sugar, baking powder, baking soda and salt. Cut in the shortening with a fork until it looks like cornmeal. Add the milk, a little at a time, stirring constantly until well mixed.

Turn the dough out onto a lightly floured surface. Knead lightly two or three times. Roll out the dough with a floured rolling pin to 12-inch thickness. Cut with a 2-inch cutter.

Place the biscuits in a greased iron skillet. Gently press down top of biscuits. Brush the biscuits with half the melted butter. Bake for 14 minutes or until golden brown. Brush the hot biscuits with the remaining butter. Split the biscuits in half and ladle milk gravy over the hot biscuits.

Milk Gravy:

1/4 cup bacon grease
1/4 cup all-purpose flour
1 1/2 cups milk warm
1/4 teaspoon salt
1/4 teaspoons pepper
2 tablespoons melted butter

Heat bacon grease in a cast iron skillet. Add the flour and whisk until smooth and bubbly about 1 minute. Add the warm milk slowly and bring to a boil. Reduce the heat to a low simmer and stir, until thickened, about 5 minutes, adding milk as necessary to control the thickness. Season the gravy with salt and pepper. Serve hot over biscuits.

Haylee’s Note:
My sophomore year in college my roommates and I had biscuits and gravy every other Saturday. We had a “breakfast club” and we took turns making Saturday morning breakfast with another apartment. Each time it was our turn we would make things like crepes, waffles, omelets, etc., and everytime it was the “Southern Boys” turn to cook they made biscuits and gravy. I actually think theirs were even better than this recipe. (I didn’t follow this recipe closely so I am sure it is better than what we had. For the original recipe click here.

Pineapple Upside Down French Toast

PINEAPPLE UPSIDE DOWN FRENCH TOAST
1/2 stick butter
1/2 c. brown sugar
10 oz. drained crushed pineapple
2 eggs
Pinch of salt
1 1/2 c. milk
6 thick slices of bread

Melt butter and stir in sugar and pineapple until sugar is dissolved. In a bowl whisk eggs, milk, and salt. In a 9x13 spread pineapple over bottom. Dip bread in milk. Mix and arrange in one layer on top o pineapple. Bake at 400 for 20-25 min. Serve with powdered sugar.

Haylee’s Note:
I got this recipe from my mom a long time ago, and I have always wanted to try it. I was surprised how fast and easy this was, and it was really good too! Darin loved it, and he isn’t a huge fan of “baked pineapple.” We will definitely be doing this one again.

Corn Frittata with Cheese

CORN FRITTATA WITH CHEESE

8 slightly beaten eggs
1 tbsp fresh basil or 1 tsp dried basil
2 tbsp olive oil
1 c. corn
1/2 c. chopped zucchini
1/3 c. thinly sliced green onions (3)
3/4 c. chopped tomatoes (2)
½ cup shredded cheddar cheese

Mix eggs and basil and set aside. In a skillet add oil, corn, zucchini, and green onions. Cook 3 min. Add tomatoes. Cooke uncovered for 5 min. Pour egg mixture on top. Cook until egg mixture is almost set. (Lift edges to let runny part come underneath). Sprinkle with cheese. Place skillet under broiler for 4-5 min. until cheese is melted.

Haylee’s Note:
I wish that the picture would have turned out better, because this is a BEAUTIFUL dish!! I love the yellow, red, and green! Not only is this a really pretty dish, but it tastes great! I got this recipe from the Better Homes and Gardens cook book!

Sour Cream Banana Bread

SOUR CREAM BANANA BREAD

1/2 c. butter
1 c. sugar
2 eggs
1/4 c. sour cream
3 or more bananas
2 c. flour
1 tsp. soda
1/4 tsp salt
1/2 c. nuts

Cream butter and sugar. Add eggs and mix well. Add sour cream amd mix again. Mix dry ingredients together and add to creamed mixture with bananas. Add chopped nuts. Pour in greased loaf pans and bake at 350 until a toothpick can come out clean (about 50 min.)

Haylee's Note:
I have always wanted to try this recipe that I got from my friend Julie. This week my friend Sara gave me some sour cream and I decided to give it a try. I thought it was pretty good, but I still like my other banana bread recipe better. But, I think this one is more moist because of the sour cream! Try them both and let me know which recipe you like better!

Breakfast Burritos

BREAKFAST BURRITOS

Tortillas
Shredded Cheese
Scrambled Egg
Potato
Green Pepper
Onion
Bacon

Sauté Green peppers and onions in a little butter or olive oil. Bake the potato and cut into bite size pieces. Add to pepper and onions. Layer potatoes, onions, peppers, cheese, scrambled egg, and bacon on tortilla. Roll up and serve warm. Serve with sour cream, salsa, and green chili sauce.

Haylee’s Note:
This is one of my favorite “go to” meals. When I don’t know what to make for dinner, this is often what we will have. I also really like this meal because you can change it up in so many ways. You can do sausage, ham, switch up the veggies, cilantro, add tomatoes, whatever you want. But, as a suggestion, my very favorite it when you make these using Costco’s raw tortillas!! Mmmm…they are SOOOO good!!