In a small bowl, beat the eggs thoroughly. To a large pot over medium heat, add the rice, eggs, milk, sugar, salt, cinnamon, and raisins. Stir consistently until eggs are fully cooked and mixture begins to thicken. Remove from heat and add vanilla. Stir to incorporate and enjoy!
In a small bowl, stir together cream cheese, green onion and sesame oil to combine. Set aside.
In a nonstick skillet over medium heat, cook bacon pieces until crisp. Place on a plate lined with paper towels to drain. Once cooled, chop into small pieces.
Beat together eggs and salt until well-mixed. Drain excess bacon grease from the skillet. Set stove to medium-low and add eggs. Scramble eggs until set and soft, about 2 minutes.
To serve, smear a spoonful of the cream cheese mixture on each tortilla. Top with kimchi, eggs, and bacon pieces.
Toast english muffins. On each half, place a slice of canadian bacon and then a poached egg. Pour hollandaise sauce over top and sprinkle with cayenne pepper, if desired.
*To poach an egg, bring a saucepan of water (at least 3 inches deep) to a boil. Reduce heat until the bubbles are barely moving the water (avoid a rolling boil, as it will rip the eggs apart). Carefully crack open each egg (don’t break the yolks) and drop into the water (I usually only do 2 at a time – it’s best to strain off the more liquid parts of the whites to avoid clouding the water). Don’t disturb the eggs until the whites seem to be fully cooked-through. Carefully remove from water with a slotted spoon. The yolk should still be runny.
**If you don’t want to make hollandaise sauce from scratch, the Hollandaise Sauce Mix from McCormick is fast and easy. I recommend adding a couple teaspoons of lemon juice for a more authentic taste.
Run the acai smoothie packs under warm water for 5-10 seconds—just long enough to break into pieces by slapping the packs against the edge of your counter.
Add the acai, frozen banana, milk, blueberries, and peanut butter to a blender. Blend until the chunks are broken down and the mixture is smooth. The mixture should be as thick as possible, so only add more milk if you’re unable to get it to blend by pushing it down or tilting the blender.
Add fresh fruit, coconut, chia seeds, hemp heart seeds, almonds, and granola scattered on top. Drizzle agave nectar over everything and serve immediately.
*Sambazon Acai Packets work great. Usually can be found at Target or Sprouts.
**Get creative with your bowls! You can change up the smoothie blend and add any variety of fruit or other toppings!
Bake biscuits according to package instructions.
Heat the butter in a large pot over medium-high heat until melted. Add the sausage and cook, breaking it up into smaller pieces, until the meat is no longer pink and is starting to brown, about 5 minutes.
Reduce the heat to medium. Sprinkle the sausage with the flour, salt, pepper, and cayenne. Cook, stirring frequently, until the raw taste of the flour has cooked off, about 1 minute.
Gradually stir in the milk, scraping up any browned bits from the bottom of the pan. Bring to a simmer, stirring occasionally. Continue simmering, stirring often, until the mixture has thickened slightly, about 1 minute more (the gravy will continue to thicken as it sits). Taste and season with additional salt and pepper as needed. Keep warm.
To serve, split the biscuits in half horizontally and top with the sausage gravy.
Preheat oven to 425 F. Cut the butter into 1/2 inch-thick squares and lay, equally spaced, in an ungreased 9×13 baking dish and place in oven, until just melted.
Place all other ingredients in a blender. Cover and blend until smooth. Pour batter into baking dish, over melted butter. Bake for 22-27 minutes or until edges are golden brown and puffy.
To serve, sprinkle generously with powdered sugar and syrup.
Basic Recipe:
Extra Delish Recipe:
Combine all ingredients except bread. Dip bread in mixture until fully coated and cook in a frying pan on medium heat until golden-brown.
Great with butter and Buttermilk Syrup or butter, powdered sugar, and berries.
In a large bowl, combine oats, whole wheat flour, baking soda, baking powder, and salt.
In another bowl, combine buttermilk, milk, oil, egg, and sugar with an electric mixer until smooth. Mix wet ingredients into dry with a few swift strokes. Stir in walnuts and blueberries.
Lightly spray a skillet or griddle, and preheat it to medium heat. Ladle 1/2 cup of the batter onto the hot skillet; cook the pancakes for 2 to 4 minutes per side, or until brown. Serve with sliced bananas and syrup.
Makes approximately 8 pancakes.
9 eggs
1 c mayonnaise
1/2 c milk
1 c chopped spinach
2 c Colby Jack cheese
1/2 c chopped onion
1 sm can mushrooms
Salt
Pepper
Garlic powder
Preheat oven to 350F. Scramble eggs and combine with all other ingredients. Add salt, pepper, and garlic powder to taste. Pour mixture into a greased 9×13 pan. Bake for 15-20 minutes or until quiche no longer jiggles when shaken.
OPTIONAL: Line the bottom of the pan with refrigerator crescent rolls.
18-24 Rhodes frozen dinner rolls
½ c margarine/butter
½ c pecans, chopped (cookie pieces)
1 c brown sugar
½ pkg butterscotch pudding (cook & serve, NOT instant)
Spray bundt pan with non-stick cooking spray. Coat pan with pecans as evenly as possible. Place frozen rolls evenly around pan. Sprinkle pudding mix over top. In a small saucepan, melt margarine/butter. Stir in brown sugar until completely dissolved. Pour mixture over rolls in bundt pan. Cover with cling wrap and let set overnight to rise. In the morning, bake at 350° for 30-40 minutes. Invert immediately onto a plate and serve.
