Blueberry Breakfast Braid

Before I begin, my pictures won't have blueberries, but rather mixed berries, because my blueberries had molded :( It was actually very good with mixed berries!

(Printable Version)
What you need:

• 5 to 5 1/2 cups all-purpose flour
• 1/2 cup sugar
• 2 envelopes rapid-rise yeast
• 1 tsp. salt
• 1/2 tsp. ground cinnamon
• 1 cup milk
• 1/2 cup orange juice
• 1/2 cup butter
• 2 large eggs
• Blueberry Filling (recipe follows - make FIRST)
• 1 egg yolk plus 1 tbsp milk ("Egg Mixture")

Directions:
(Remember make the Blueberry Filling FIRST - see below)

In a large bowl, combine 2 cups flour, sugar, yeast, salt and cinnamon.

Heat milk, orange juice, and butter until very warm (I do about a minute to a minute and a half).

Stir milk mixture into dry ingredients. Beat 2 minutes at medium speed of mixer.

Add eggs and 1 cup flour; beat for 2 minutes at high speed.

Stir in remaining flour (2 to 2 1/2 cups) to make a soft dough.

Knead on a lightly floured surface for 8 to 10 minutes. *Note: I don't really knead like this. LOL. I add flour to the dough as I go.* Cover and let rest for 10 minutes.

Divide dough in half, then divide each half into 3. Roll each to a 20x6-inch square.

They will look like this.

Spread filling evenly.

Begin at long end and fold up like a jelly roll. Pinch seams to form ropes.

Braid on a greased cookie sheet. I usually start my braid a couple inches down and the braid the top up afterwards. I also tuck the ends under to look "cleaner." Cover and let rise for 1 hour.

Mix 1 egg yolk with 1 tbsp. milk.

Brush braid with egg mixture.

They will look nice and glossy and fat from rising.

Bake at 350 for 30 to 35 minutes or until golden brown.

Mine got darker due to me using a different oven; it's hotter than mine at home.

Just keep a close eye on yours around the 28 minute mark. You want it to be a little lighter than this. Slice just like you would a loaf of bread.

Blueberry Filling
What you need:

• 1 cup fresh or frozen blueberries
• 1 cup sugar
• 1/4 cup water
• 3 tbsp. cornstarch dissolved in 3 tbsp. water

Directions:

Combine first 3 ingredients in medium saucepan and bring to a boil over medium heat. Cook for 20 minutes, stir, until very thick.

Stir in cornstarch; cook 5 minutes, stir. Let cool (which takes a while). If it gets super thick and you can't move your spoon. Turn the heat on medium and add a little water until you can easily stir through the filling mixture again.

I like to make this the night before...because it takes over an hour to prepare and then 30 minutes to bake.

Recipe Source: Food.com

Spaceships (A Taco Bell Copycat)

Pic Update 3/6/2013: Still a great copycat to have in your arsenal and pretty easy to make, as well!

Dirt Pudding

(Printable Version)
What you need:

• 1 (14 oz.) bag Oreo cookies, crushed
• 2 pkg. French vanilla instant pudding
• 3 cups milk
• 1 cup powdered sugar
• 1 (8 oz) pkg. cream cheese
• 1/4 cup butter
• 1 (12 oz.) container Cool Whip

Directions:

Place half of the Oreos into the container you will serve the dish in.

Mix the pudding and milk together. Set aside.

Mix sugar, cream cheese and butter together. I softened the cream cheese and butter for easier mixing.

Add sugar mixture into pudding.

Fold Cool Whip into pudding.

Pour other half of cookies on top. Refrigerate for at least 30 minutes.

Serve with or without gummy worms. I added gummy worms after refrigeration, so they wouldn't get too hard.

Recipe Source: Food.com

Slow Cooker Tex Mex Chicken

This recipe is courtesy of my friend Jessica - it's a favorite in my house and my in-laws (or at least 4 of them that got some before it was gone) raved about how good it was! :)

(Printable Version)
What you need:

• 1 lb. boneless, skinless chicken breasts, cut into 1" wide strips
• 1 pkg. taco seasoning mix
• 2 tbsp flour
• 1 each green and red bell pepper, cut into 1" wide strips
• 1 cup frozen corn
• 1 1/2 cups Think'n'Chunky Salsa
• Mexican style cheese, shredded
• Sour cream

Directions:

Toss chicken in flour and taco seasoning in the slow cooker.

Add peppers, corn, and salsa and stir.

Cover and cook for 6 to 8 hours on low or 3 to 4 hours on high.

Serve over rice with Mexican style cheese and sour cream :)

These were recreated by Flying on Jess Fuel for November 2012 SRC {here}

Easy Chicken & Biscuits

(Printable Version)
What you need:

• 1 can Campbell's cream of celery soup
• 1 can Campbell's cream of potato soup
• 1 cup milk
• 1/4 tsp. thyme leaves, crushed
• 1/4 tsp. ground black pepper
• 4 cups cooked, cut up vegetables (I use frozen broccoli, cauliflower & carrots)
• 2 cups cubed, cooked chicken
• 1 pkg. (7 oz.) refrigerated biscuits - 10 count

Directions:

1. Stir soups, milk, thyme, pepper, vegetables and chicken in a 13x9-inch shallow baking dish.
2. Bake at 400 for 15 minutes.
3. Remove and stir.
4. Cut biscuits in quarters and arrange over chicken mixture.
5. Bake for 15 more minutes or until the biscuits are golden.

Recipe Source: Campbell's

No pictures this time. I forgot to take pictures while making it and then everyone here at home (visiting family) loved it so much that I didn't have leftovers to take pictures of.

Triple Layer Triple Berry Cake :)

I lied! I'll share this one - I haven't made it since May but it was the best cake ever! This is my take on a recipe called Triple Berry Cake - mine differs a little :) It's great for Fourth of July - being red, white and blue!

(Printable Version)

What you need:

• 1 box yellow cake mix
• 1 box strawberry cake mix (I like the Duncan Hines Moist Deluxe)
• 3/4 cup (4 oz.) fresh blueberries
• 2 cups (12 oz.) fresh raspberries
• 1 qt. (18 oz.) fresh strawberries, sliced about 1/4-inch thick
• 1/2 cup seedless raspberry preserves, divided
• 1 (8 oz.) carton Cool Whip, divided

Directions:

1. Preheat oven to 350.
2. Generously grease 8 or 9-inch round cake pans.
3. Prepare cake batter according to pkgs.
4. Divide yellow cake between three pans. Then take strawberry cake and divide it between three pans. Take a knife and swirl the cake mix. To swirl, DO NOT MIX! Act like you are cutting the cake :)
5. Bake until toothpick comes out clean, 15 to 18 minutes.
6. Cool in pans for 10 minutes and then turn out onto wire racks.
7. Place berries in a large bowl and set aside.
8. Microwave 1/4 cup preserves in small bowl on HIGH until melted, about 30 seconds.
9. Pour over berries and stir carefully to glaze them.
10. Place 1 layer of cake on a platter and spread whipped cream over it.
11. Spoon 1/3 cup berries and then top with 2nd layer.
12. Repeat whipped cream and berries, then top with 3rd layer.
13. Cover sides and top with the remaining whipped cream.
14. Place remaining berries in center of the top layer of cake.
15. Refrigerate for 1 hour.
16. Melt remaining preserves and spoon over top of cake after slightly cooling, let drip down sides.
17. Refrigerate 1 hour more.

Fantastical Original
 
This recipe is linked up at...

Going to be on vacation

Friday night til about Sept 6.
I'm going to try and still make a few recipes at my in-laws' house, but it won't be daily.
Hope everyone has had a good summer and is ready for fall!!

-Sarah

Good & Garlicky Sweet & Sour Pork

(Printable Version)
What you need:

• 1 lb. pork tenderloins
• 2 tbsp garlic
• 1 (20 oz.) can pineapple chunks, separate juice & pineapple chunks (you will use both parts)
• 1 medium green bell pepper, cut into thin strips
• 1 medium onion, cut into thin wedges
• 1 medium carrot, peeled and sliced diagonally

          SAUCE

• 1/4 cup chicken broth
• 1/4 cup white wine vinegar
• 2 tbsp. reduced sodium soy sauce
• 2 tbsp. brown sugar
• 2 tbsp. cornstarch
• 1/2 tsp. ground ginger

Directions:

Place all sauce ingredients in a small bowl.

Mix well and set aside.

Trim fat off of pork tenderloin and cut into 1-inch cubes.

Place pork and garlic in a large skillet that has been sprayed with Pam over medium heat. Cook for 5-6 minutes or until pork is cooked all the way through.

Add pineapple juice. Bring to a boil; then reduce heat to low, cover and simmer for 6-8 minutes

I cut my veggies while the pork and juice was simmering.

Add pineapple, onion, pepper and carrots. Cover and simmer for 3-4 minutes.

Stir sauce that has been sitting in the small bowl and then add sauce to pork mixture. Cook until sauce is thickened and bubbly, stirring constantly. For me, that was around 10 minutes.

Serve hot over brown rice.

Recipe Source: Food.com

For all you Food Network fans on Cafemom, my friend Heidi has a Food Network group: Check it out!

Oven Denver Omelet

Update: 6/26/2012
This is still one of our favorite meals. I got some brand new pictures of it :)

(Printable Version)
 What you need:

• 8 eggs
• 1/2 cup milk
• 1 cup cheddar cheese, shredded
• 1/4 cup onion, diced (I did more)
• 1/4 cup green bell pepper, diced (I did about 1/2 a large green bell)
• 1 cup ham, cooked and chopped (I got the packaged kind that is by the bacon)
• 1/4 tsp. parsley

Directions:

Beat eggs and milk until light and fluffy

Add cheese, peppers, onion, and parsley. Stir.

Pour mixture into a greased 9x9" square pan.

Bake at 400 for 25 minutes or until set. Mine took about 30 minutes

Cut into squares and serve.

It was absolutely incredibly delicious :)

Recipe Source: Food.com