Raspberry Cream Cheese Danish Braid

Raspberry Cream Cheese Danish Braid

Ingredients

RASPBERRY SAUCE

• ¾ cup raspberries
• 2 tablespoons water
• 1½ Tablespoons cornstarch
• ½ cup sugar

CREAM CHEESE FILLING

• 1 (8 oz.) package cream cheese, softened
• ⅓ cup sugar
• ½ teaspoon Almond Extract

PASTRY

• 1 box puff pastry (2 sheets), thawed to room temperature

FROSTING

• 1¼ cup powdered sugar
• ¼ Heavy Cream
• 1 teaspoon Almond Extract
• pinch of salt

Instructions

RASPBERRY SAUCE

1. In a medium sauce pan, combine all the raspberry sauce ingredients ingredients and bring to a boil. Cook for 2 minutes. Set aside

CREAM CHEESE FILLING

1. In a medium mixing bowl, combine cream cheese, sugar, and almond extract. Beat until smooth and creamy and set aside.

ASSEMBLY DIRECTIONS

1. Open thawed puff pastry sheets on a flat working that has been sprinkled lightly with flour surface.
2. Roll dough to make the square even. You aren't rolling to hard though, just lightly enough that you can get all the sides even. The dough will still look like a trifold with creases.
3. With kitchen scissors, or a pizza cutter, make 9 even slits on both sides of the puff pastry, leaving the middle third of the 'trifold' untouched. BE CAREFUL NOT TO GO PAST THE FOLD LINES. Do this to both pastry sheets.
4. Divide the cream cheese filling in half and carefully spread down the center of the pastry sheet of both pastries.
5. Next carefully spoon some of the raspberry sauce over the cream cheese layer. Repeat for both pastures.
6. Next starting at the top of the pasty fold the flaps diagonally and alternately over the raspberry layer. When you get to the end, tuck the ends under the pastry sheet. Repeat with remaining pastry. Place on cookie sheet line with parchment.
7. Bake at 375 degrees F for 25 to 30 minutes or until golden brown.
8. Cool for 10 minutes.

WHILE COOLING, PREPARE FROSTING.

1. Combine all the ingredients in a small bowl and mix well. Drizzle the frosting over the top of pastry after it has been allowed its cooling time.

Yum! And Wow! This was super easy and looks so pretty!! Plus it's delicious. Puff pastry is amazing! I've never used it before and I'm hooked now. I liked making the raspberry sauce but you could also just use jam if you were in a pinch. I want to try different flavors like lemon and blueberry!

https://www.chef-in-training.com/2016/07/raspberry-cream-cheese-danish-braid/

Crockpot Chicken Curry

Crockpot Chicken Curry
3 pounds boneless, skinless chicken thighs, trimmed
2 medium onions, thinly sliced
8 garlic cloves, thinly sliced
16 thin slices peeled fresh ginger (about 1 ounce)
2 tablespoons curry powder
1 teaspoon ground coriander
1 teaspoon ground cumin
Salt
2 packages green peas (10 oz. each)
2 cups unsweetened coconut milk
1/2 cup toasted cashews (optional, for serving)
1/4 cup cilantro leaves (optional, for serving)

In a 5-quart slow cooker, toss chicken, onion, garlic, ginger, curry powder, coriander, and cumin to coat. Season with 2 teaspoons salt. Cover, cook on high setting until chicken is fork-tender, about 4 hours (do not uncover while cooking).

Stir in coconut milk and peas; cover, cook until peas are heated through, about 20 minutes.

Transfer chicken to a large bowl; shred with fork. Return to pot; toss with sauce.

Serve over rice, garnish with 1/2 cup toasted cashews and 1/4 cup fresh cilantro leaves, if desired.

I've never had curry and I don't like coconut so I wasn't sure how I would like this. There was a bit too much cumin for me but it was very good! Never made anything like this before. I halved this recipe and it was plenty for our family.

Link: https://www.marthastewart.com/341088/chicken-curry

Garden Turkey Melt

Garden Turkey Melt
3 Tablespoons mayonnaise
2 teaspoons chopped fresh rosemary
2 cloves garlic, minced
2 cups fresh spinach, coarsely chopped
1 14-oz. can artichoke hearts, coarsely chopped
2 8-oz. loaves Ciabatta, French or Italian bread loaves (not baguettes), halved lengthwise
6 ounces sliced mozzarella cheese (8 slices)
1 medium tomato, thinly sliced
Red onion slices
8 ounces sliced smoked turkey

1. Preheat oven to 400F. Combine mayonnaise, rosemary, and garlic in medium bowl. Add spinach and artichokes and stir to combine.
2. Remove bread from each half to create a 1-inch shell. Lay each bread half on a baking sheet. Line each with mozzarella, tearing to cover as necessary. Spoon the spinach mixture onto each bottom shell. Top with tomato, onion, and turkey
3. Bake for 10 minutes or until toasted and heated through. Put sandwiches together and cut each in half.

Delicious!!!! It was like eating at Kneaders. I love the garlic rosemary mayo!! Definitely making these again!

Recipe from Better Homes and Gardens: http://www.bhg.com/recipe/overgrown-garden-turkey-melt/

Cauliflower Alfredo Sauce

Cauliflower Alfredo Sauce
Salt and pepper
2 cups cauliflower florets
1 pound fettuccine noodles
1 cup 2% milk
3 tablespoons butter
1 clove garlic, lightly smashed
1 1/2 cups grated Parmesan
Olive oil, for searing chicken
3 cups diced chicken

Bring a large pot of salted water to a boil. Add the cauliflower and cook at a low boil until very tender, about 20 minutes. Remove the cauliflower with a slotted spoon and set aside to drain in a colander, reserving the boiling water for the pasta.

Add the fettuccine to the boiling water and cook according to the package instructions (usually about 10 minutes).

Make the sauce while the pasta cooks. In a blender, combine the cauliflower with the milk and puree until smooth.

In a large skillet over medium-low heat, heat the butter and garlic until the butter melts. Add the cauliflower puree and cook for 2 minutes. Remove the garlic. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Turn off the heat and stir in the Parmesan.

Heat a separate skillet over medium-high heat and add some olive oil. Sear the chicken briefly on both sides until just cooked through.

Use tongs to remove the pasta from the water and transfer to the skillet with the sauce. Add 1/3 cup pasta water. Turn the heat back to medium and toss to combine until the pasta is evenly coated with the sauce. Add the chicken and garnish with parsley. Makes 6 servings.

YUM!!! This was so delicious. I was a little skeptical at first but, wow. You would never know this sauce has cauliflower in it. Kids asked for more! This picture makes it looks like the pasta is dry but I promise it wasn't. I added some cooked broccoli for even more veggies! You could use spinach or asparagus too. Mmmm.

Courtesy of Food Network: http://www.foodnetwork.com/recipes/katie-lee/cauliflower-alfredo-sauce

21 Day Fix Portions = 1 Green, 1 Red, 1 Blue, 1 Yellow per 1 cup serving

Garlic Herb Roasted Carrots

Garlic Herb Roasted Carrots
1 pound fresh carrots, washed
1/2 tsp garlic powder
2 tsp Italian seasoning
salt and pepper to taste
2 T olive oil

1. Preheat oven to 375 F degrees. Lightly oil a baking sheet with cooking spray.
2. In a small bowl mix the garlic, oregano, basil, parsley, thyme, salt and pepper together. Sprinkle the garlic herb mixture over the carrots along with the 2 tbsp of olive oil. Toss everything together, making sure each carrot is seasoned with the garlic and herb mixture.
3. Arrange the carrots in a single layer on the baking sheet and bake for 35 minutes or until fork tender

I am doing the 21 Day Fix and am eating lots of vegetables. Finishing up week 1 and I'm in need of a little variety. I can only handle so many salads. I'm trying to learn more about healthy ways to cook vegetables. I've never roasted them before and thought I'd give it a shot. It was very good! This was a great recipe. I'd like to try a variety of vegetables this way. I've heard roasted brussell sprouts are good. 

One serving = 1 Green container, 2 tsp
(I think you could get away with using only 1T oil and then counting that as a only 1 teaspoon)

Grandma's Spinach Salad

Grandma's Spinach Salad
1/2 cup sugar
1/2 cup canola oil
1/4 cup white vinegar
1/2 tsp celery seed
10 ounces fresh baby spinach
1 small red onion, thinly sliced
1/2 pound sliced fresh mushrooms
5 hard-cooked large eggs, sliced
8 bacon strips, cooked and crumbled

1. Whisk first four ingredients until sugar is dissolved.
2. In a 13x9-in. dish, layer half of each of the following: spinach, onion, mushrooms and eggs. Repeat layers. Drizzle with dressing; top with bacon. Yield: 8 servings.

This was delicious!! Mom and I made this for a get-together at her house. We added the tomatoes and loved it. Everyone loved it! The dressing was a bit sweet for me so I may reduce the amount of sugar next time I make it. Enjoy!!!

Lemon Lush

Ingredients

• 2 cups all-purpose flour
• 1 cup butter, softened
• 2 (8 ounce) packages cream cheese
• 1 cup white sugar

• 2 (3.4 ounce) packages instant lemon pudding mix
• 3 1/2 cups milk
• 1 (12 ounce) container frozen whipped topping, thawed

Directions

1. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the flour and butter using a pastry cutter until a ball forms. Press into the bottom of a 9x13 inch baking dish.
2. Bake for 25 minutes in the preheated oven, or until lightly golden. Remove from oven and allow to cool completely.
3. In a medium bowl, beat the cream cheese and sugar together until smooth and well blended. Spread evenly over the cooled crust. In another bowl, whisk together the lemon pudding mix and milk for 3 to 5 minutes. Spread over the cream cheese layer. Chill until set, then top with whipped topping.

I think it's time to start up my food blog again. Sean requested this and, wow, it's delicious! It's like a mix between lemon bars and lemon pie. I love the cream cheese filling and the crust. 

Crepes with Strawberry Cream Cheese Filling

Crepes with Strawberry Cream Cheese Filling
1 cup flour
2 eggs
1 cup milk
1/4 t. salt
1 T. sugar (omit if making savory)
2 T. butter, melted
Filling:
1 cup strawberries, chopped
2 T. sugar
4 oz. cream cheese
1/4 cup powdered sugar
1/4 tsp. vanilla

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk, stirring to combine. Add the salt, sugar, and butter; beat until smooth.
2. Heat a lightly greased griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for 1 1/2 to 2 minutes, until the bottom is lightly browned. Loosen with a spatula, turn and cook the other side for about 30 seconds. Serve hot. Makes 8-10 crepes.

For the filling: Combine strawberries and sugar and set aside. In a mixing bowl, mix cream cheese, powdered sugar and vanilla until smooth. Fold in strawberry mixture until well combined. Put about 1-2 Tbsp. of mixture in each crepe. Roll up and serve with sliced strawberries and whipped cream.

YUM-MY! This was my first time making crepes and I am hooked. I love they they are chewy and sweet. They're so pretty and fancy-looking, too! I am putting two links to crepe recipes that I used. I kinda combined the two.

Crepes (Thin Cakes) from Our Best Bites
Easy Crepes with Strawberry Cream Cheese Filling from Favorite Family Recipes

Salisbury Steak

Salisbury Steak
1 pound ground beef
1/3 cup dry bread crumbs
1/4 cup chopped onions
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
2 cups beef broth
1 large onion, thinly sliced
1 cup sliced mushrooms
3 tablespoons cornstarch
3 tablespoons water

Combine ground beef, bread crumbs, chopped onion, egg, salt and pepper in a bowl until evenly mixed. Shape beef mixture into 4 patties, about 3/4 inch thick.

Fry patties in a large skillet over medium heat until browned on both sides, about 10 minutes. Add beef broth, onion, and mushrooms; bring to a boil. Reduce head to low, cover, and simmer until patties are no longer pink in the center, about 10 minutes more. Transfer patties to a platter and keep warm.

Bring onion mixture to a boil. Mix cornstarch and water in a small bowl; stir into onion mixture. Cook and stir until gravy is thickened, about 1 minutes. Pour over patties to serve.

Brownie Mix Truffles

Brownie Mix Truffles

• 1 box fudge brownie mix + ingredients on back of box (or any fudgy homemade brownie recipe)
• 12oz Baker's chocolate (I used 6oz each semi-sweet and white)
• sprinkles/embellishments

Directions

1. Bake brownies according to package directions then cool completely. Cut off edges then fluff cooked brownies with a fork. Scoop out brownies by the Tablespoon then roll into a balls and place on baking sheets lined with wax paper.
2. Add chocolate to a microwave-safe bowl just big enough to hold it (makes for easier dipping) then microwave for 1 minute and stir. Microwave in 20 second increments, stirring between increments, until chocolate is melted. Dip brownie truffles in chocolate then transfer between two forks to let excess chocolate drip off. Transfer back to wax paper then add embellishments on top. Place into refrigerator to harden then package. Store on the counter or in the fridge.

So fun to make these!! They look like they'd be hard to make but it was so easy! And really fun for the kids. And of course they were delicious. 

Lasagna

Lasagna (from Worldwide Ward Cookbook: Mom's Best Recipes)
1 lb. ground beef
1 T. olive oil
1 tsp. hot pepper flakes
2 cloves garlic, minced
1 13-oz. can tomato paste
2-3 T. sugar
Salt and pepper to taste
1 28-oz. can whole tomatoes
1 medium onion, chopped
1/2 c. Parmesan cheese, grated, plus 3 T.
1 16-oz. container of cottage cheese (or ricotta)
2 c. sharp cheddar cheese, shredded
2 c. mozzarella cheese, shredded
1 pkg. oven-ready lasagna noodles

In a skillet, brown beef; drain and set aside. In a large saucepan, combine oil and hot pepper flakes. Cook about 1 minute. Add garlic and cook for another minute. Add tomato paste and 2 1/2 cans water. Bring to a boil, then reduce heat to a simmer. Add sugar to desired sweetness and salt and pepper to taste. Process tomatoes tomatoes in food processor until smooth and add to saucepan. Add onion. Cook for about 30 minutes, until sauce starts to thicken. Add 1/2 cup Parmesan cheese and ground beef. Cook another 10 minutes. Cool 10 minutes.

Place small layer of sauce in 9x13-inch casserole dish. Place 5-6 lasagna noodles in dish. Cover with sauce. Sprinkle half the cheddar and mozzarella cheese over sauce. Place another 5-6 noodles over this layer. Spread sauce over noodles and top with the cottage (or ricotta) cheese. Spread evenly. Place another layer of 5-6 noodles and spread with remaining sauce. Top with remaining cheddar and mozzarella cheese and sprinkle with 3T. Parmesan cheese. Bake at 350 for about 1 hour, or until bubbly and noodles are soft. Allow to cool before cutting. Makes 12 servings.

This turned out great! It was fun making my own meat sauce. Although I didn't like the amount of sugar I added. I would half that amount next time. I also didn't have oven-ready noodles so I had to cook those. I'm always afraid the oven-ready noodles won't cook all the way!

Cafe Rio Recipes

Chicken
5 lbs boneless skinless chicken breasts
1 small bottle zesty Italian dressing
1 T. chili powder
1 t. cumin
3 cloves of garlic, minced
Mix all ingredients together in a large crock pot. cook on high 5-7 hours. Remove chicken and shred with fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm.

Pork
5 lbs. pork roast
1 small bottle honey BBQ sauce
1 T. honey
1 liter Dr pepper or Coke
Place all ingredients in large crockpot and cook on low for 8-10 hours. Remove pork and shred with fork. Place the meat back in the crock pot and leave it on low.

Lime Rice
In a sauce pan saute:
2 T. butter
1 yellow onion
4 garlic cloves, minced
In a large pot bring the following to a boil:
6 2/3 cup water
8 tsp. chicken bullion
1/2 bunch cilantro, chopped
2 tsp. cumin
2 small cans diced green chilies
2 T. lime juice
1/2 tsp. salt
Add onion and garlic to boiling water. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.

Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 garlic cloves, minced
1/2 tsp. lime juice
1 tsp salt
1 tsp. pepper
Comibne ingredients in medium bowl.

Cilantro Lime Dressing
1 pkg. Hidden Valley Buttermilk Ranch Dressing dry mix
1 cup buttermilk
1 cup mayonnaise
1-2 tomatillos, peeled
1 garlic clove
1/3 bunch cilantro
1/2 tsp. lime juice
1/2 small jalapeno, seeds removed
Blend ingredients together in a blender. Add additional mayonnaise if dressing is too thin. Keep refrigerated.

Serve in the following order:
Tortillas, shredded cheese, Chicken or Pork, Black or Pinto beans, Lime rice, Red and Green leaf lettuce (shredded), Pico de Gallo, Guacamole, Parmesan Cheese, Cilantro Lime Dressing.

Enjoy!

Wow, this was amazing! It was a lot of work but totally worth it. And this makes a TON of food. For us we didn't like all that cilantro so I would maybe add it to one component next time and that's it. It's very strong. It was so fun to cook with new ingredients! Like tomatillos. That dressing is so good. Would be delicious on a taco salad or burritos. The pork wasn't as sweet as from the restaurant but I've seen lots of different recipes that use brown sugar. Six Sisters' Stuff has a good one.

Fried Rice

Fried Rice
1/2 c. finely diced cooked ham, chicken or pork
1/2 bag frozen peas and carrots
2 T. oil
1 finely chopped green onion
2 cups cold cooked rice
2 T. soy sauce
1 egg

Fry ham and vegetables lightly in oil. Add onion, rice, and soy sauce. Fry over low heat for 10 minutes. Add one well-beaten egg; cook and stir 5 minutes more. If color isn't dark enough, add a little more soy sauce. Makes 6-8 servings.

Savory Crock Pot Beef Pot Roast

Savory Crock Pot Beef Pot Roast

3-5 pounds chuck pot roast
1 pkg. brown gravy mix
1 pkg. Italian dressing mix
1 pkg. Ranch dressing mix
1/2 - 1 cup of water

Place roast in crock pot. In a bowl combine the mixes together. Sprinkle on top of the roast and rub it in all over. Pour in water and cook on low for 6-7 hours. For the gravy, pour the liquid from your crock pot into a sauce pan and bring it to a boil. Thicken with cornstarch and water mixture or brown gravy mix.

Oh. My. Goodness. This is the best roast recipe ever. Roast and mashed potatoes is my favorite meal and this is so comforting and delicious. There are so many delicious flavors and the meat is tender. The gravy is the best. Drool.

Chicken Bacon Ranch Pasta

Chicken Bacon Ranch Pasta
10-12 oz penne pasta
2 cups coocked and chopped chicken
3/4 cup cooked and crumbled bacon
1/4 cup butter
1/4 cup flour
2 cups milk
1 tsp. onion powder
1 tsp. garlic salt
1/3 cup ranch dressing
3/4 cup shredded cheddar cheese

Cook pasta according to package directions. Drain.

Melt butter in sauce pan, add flour and stir to combine. Once you have your roux, add milk. Stir constantly until sauce thickens. Remove from heat and stir in garlic salt, onion powder and ranch dressing until well combined.

Add chicken, bacon and cheese to sauce and stir evenly to combine.

Bake in 9x13 baking dish at 350 degrees F for 15 minutes.

I really enjoyed the flavor of this dish! It's always good to try new flavors and this did not disappoint. I wasn't sure how well this would turn out but I loved it!

Cream Cheese Raspberry Muffins

Cream Cheese Raspberry Muffins
1 package cream cheese, softened
2 T. butter, softened
1/2 cup sugar
1 egg
1 egg white
3 T. buttermilk
1/2 tsp. vanilla
3/4 cup flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/8 tsp. salt
3/4 cup fresh raspberries
2 T. chopped walnuts, toasted
1/2 cup confectioners' sugar
2 tsp. milk

1. In a small bowl, cream the cream cheese, butter and sugar until smooth. Beat in egg and egg white. Beat in buttermilk and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture just until moistened.
2. Fill paper-lined muffin cups 3/4 full. Bake at 350F for 25-28 minutes or until a toothpick inserted in muffin comes out clean. Cool for 5 minutes before removing from pan to wire rack to cool completely.
3. Combine confectioners' sugar and milk; drizzle over muffins. Makes 12 muffins.

Nutritional Facts

1 muffin equals 200 calories, 9 g fat (4 g saturated fat), 46 mg cholesterol, 163 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein

Read more: http://www.tasteofhome.com/recipes/cream-cheese-raspberry-muffins/print#ixzz3WCUtJaFb

Yum! These were so delicious. I loved the fresh raspberries and icing on top. The original recipe says it only makes 8 muffins but I got 12. These tasted a lot like breakfast cake but in muffin form! Love it. I also didn't' have any buttermilk in the fridge but I learned that you can make your own.

Via Taste of Home: There are a number of substitutes for buttermilk in baking. For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-3/4 teaspoons cream of tartar plus 1 cup milk.

Read more: http://www.tasteofhome.com/cooking-tips/ask-the-test-kitchen/buttermilk-substitute#ixzz3WCVrqCwV

4/13/15 Made these with strawberries. Yum-o!

Kid-friendly Chicken Lo Mein

Kid-friendly Chicken Lo Mein

1 can (20 ounces) unsweetened pineapple chunks
1 pound boneless, skinless chicken breast, cubed
2 garlic cloves, minced
1 T minced fresh gingerroot or 1-1/2 tsp dry ground ginger
3 T canola oil, divided
2 medium carrots, julienned
1 medium green pepper, julienned
8 ounces spaghetti, cooked and drained
3 green onions, sliced
1 T cornstarch
1/3 cup soy sauce
1/3 cup of your favorite teriyaki sauce 
1 T sesame seeds
Cilantro, for garnish- optional

Drain pineapple, reserving 1/3 cup juice (discarding remaining juice or save for another use); set pineapple aside. In a large skillet, cook the chicken, garlic and ginger over medium heat in 2 tablespoons oil for 6 minutes or until chicken is no longer pink. Stir in the carrots, green pepper and pineapple. Cover and cook for 2-3 minutes or until vegetables are crisp-tender. Stir in spaghetti and onions. 

In a small bowl, combine the cornstarch, soy sauce, reserved pineapple juice and remaining oil until smooth. Gradually add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in teriyaki sauce and sprinkle with sesame seeds & fresh cilantro.

Recipe adapted from Taste of Home

Declicious recipe! And a good change up from the things we normally eat. I used half a bag of frozen peas and carrots. My mom has used cabbage in it and that was delicious. Broccoli would good in this too. You could easily adapt this to whatever you've got in the pantry.

Hawaiin Ham and Cheese Sliders

Hawaiin Ham and Cheese Sliders
3/4 cup melted Butter
1 tbsp Dijon Mustard
1 tsp Worcestershire Sauce
1 tsp Brown Sugar
1 tbsp Poppy Seeds
2 tsp Dried Minced Onion
12 King’s Hawaiian Dinner Rolls
9 oz thin sliced Deli Ham
8 oz thin sliced Swiss Cheese

1. Preheat oven to 350. Grease a 9×13-inch baking dish.
2. Combine butter, mustard, Worcestershire sauce, brown sugar, poppy seeds, and dried onion.

3. Slice the rolls to make sandwiches. Remove tops and set aside.
4. Place the bottom pieces into the prepared baking dish.
5. Layer the ham onto the rolls. Top the ham with the Swiss cheese.

6. Place the tops of the rolls onto the sandwiches. Brush or pour the liquid mixture evenly over the rolls.

7. Bake 20 minutes or until the rolls are lightly browned and cheese has melted.
8. Separate into individual sandwiches to serve.

These are so, so, so good. Something I wouldn't normally try making but my MIL made these at a family party a while ago and we fell in love!

Blueberry Rhubarb Breakfast Sauce

Blueberry Rhubarb Breakfast Sauce

6 cups finely chopped rhubarb

4 cups sugar
1 can (21 ounces) blueberry pie filling
1 package (3 ounces) raspberry gelatin

Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly.
In a saucepan, bring rhubarb and sugar to a boil. Boil 10 minutes. Remove from heat; add pie filling and 

mix well. Bring to a boil. Remove from heat and stir in gelatin.
Fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; cover with lids.
Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen jam in refrigerator before serving. 

Serve with pancakes, waffles, toast or English muffins. Yield: 7 cups.
Nutritional Facts:
1 serving (2 tablespoons) equals 75 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 19 g carbohydrate, trace fiber, trace protein.
Read more: http://www.tasteofhome.com/recipes/blueberry-rhubarb-breakfast-sauce/print#ixzz3W4fB86yk

My mom introduced me to this recipe. Sooooo delicious. Everyone loved it!! The kids were a little wary of the chunks of rhubarb. Maybe next time I will put them in the food processor first.

Broccoli with Cheese Sauce

Broccoli with Cheese Sauce
2 heads Broccoli Cut Into Florets
2 cups Whole Milk
1 Tablespoon Butter
1 clove Garlic, Optional
1/2 teaspoon Seasoned Salt
1/2 teaspoon Black Pepper, More To Taste
1/4 teaspoon Salt
1/4 teaspoon Chili Powder (more To Taste)
12 ounces, weight Velveeta Cut Into Cubes
4 ounces, weight Sharp Cheddar Cheese, Grated
4 ounces, weight Monterey Jack Cheese, Grated

Steam the broccoli florets for 3 to 4 minutes, or until slightly tender but not overly soft.

To make the sauce, heat the butter and milk over medium-low heat until hot. Stir in the garlic (if using), seasoned salt, black pepper, salt, and chili powder. Add the Velveeta and stir it until it's melted and creamy. Stir in the cheddar and Monterey jack until melted. Taste and adjust seasonings.

Serve ramekins of cheese sauce with warm broccoli florets.

So delicious!! I only made half the recipe and I'm so glad I did becuase I'm the only one who ate this at my house. I think Brandon would have liked it though. We'll keep trying :) I also omitted the garlic and Monterey jack cheese and just used cheddar.