My favorite smoothie

Ice cubes
Frozen Mango
Orange juice concentrate
water
Ground flax seed
Handful of spinach

Drink up!

Aunt Kathy's Orange Syrup

1 c. sugar
1 stick butter
1/2 cup orange juice concentrate

Cook and stir until bubbly and melted and sugar is dissolved.

My new favorite breakfast, lunch dinner and snack

Martha Stewart Living
Alex's Red Berry Risotto Oatmeal

Thanks Alex, whoever you are. Not too sweet and really creamy, yet chewy, not mushy. Try it this weekend if you have the time...This might be our new "Birthday Breakfast" treat. Enjoy.'

Click on picture to enlarge printable recipe.


I also have a quick version of this:
pre-made rice pudding
old-fashioned oats
berries
milk
cook the oatmeal how it says on the box.
add a 1/3 c. rice pudding
add frozen berries
heat in micro for 30 seconds, stir. add milk.

Jenna's Orange Rolls

Jenna’s Orange Rolls

The sweet citrus glaze and classic knot shape have made Jenna's Orange Rolls a top Rhodes recipe that is requested again and again.

12 Rhodes™ Dinner Rolls, thawed but still cold
1 medium orange rind, grated
1/2 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
3 tablespoons orange juice
1/2 teaspoon vanilla extract

Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350°F 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm.

Bran Muffins--Grandma Hansen

2 c. Nabisco 100% Bran
2 1/2 cubes butter
3 c. sugar
5 c. flour
2 t. salt
2 t. soda
4 beaten eggs
1 qt. buttermilk
4 c. dry unprocessed bran
optional: raisins, chocolate chips

Pour 2 c. boiling water over 2 cups Nabisco 100% Bran. Cool.
While bran is cooling, cream together butter and sugar.
Add eggs, cooled bran, and buttermilk. Add flour, soda and salt.
Stir in unprocessed bran. Mix well. Prepare muffin tins.

Bake at 400 for 22 minutes.

Raspberry Ripple Crescent Coffee Cake

from the pillsbury bake-off contest.
3/4 c. sugar
1/4 c. butter, softened
2 eggs
3/4 c. ground almonds
1/4 c. flour
1 t. grated lemon peel
1 8oz can pillsbury crescent rolls
8 t. raspberry preserves
GLAZE:
1/3 c. powdered sugar
1 to 2 t. milk

Heat oven to 375. Grease 9-in. round cake pan or pie pan. In a large bowl, combine sugar, butter and eggs; beat until smooth. Add ground almonds, flour and lemon peel; mix well. Set aside.

Separate dough into 8 triangles. Spread 1 t. preserves on each triangle. roll up, starting at the shotest side o the triangle and rolling to opposite point. Place rolls in greased pan in 2 cicles, arranging 5 rolls around the outside and 3 in center. Pour and spread almond mixture evenly over rolls. Sprinkle with almonds.

Bake for 27-37 minutes or until coffee cake is deep golden brown and center is set. Cover with foil during the last 5-10 min. if necessary.

In a small bowl, blend glaze ingredients, adding enough milk for drizzling consistency. Drizzle over warm cake.

Emeril Lagasse's Kicked Up Country Breakfast

Ingredients needed:

• 1/2 pound pork sausage, removed from casings
• 1 tablespoon unsalted butter, more as needed
• 1 cup chopped yellow onion
• 1/2 cup chopped green or red bell peppers
• 1 1/2 teaspoons Essence
• 1/2 teaspoon hot sauce
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 teaspoons minced garlic
• 1 large Idaho potato, peeled and cubed
• 1/4 cup chopped fresh parsley
• 1 cup chicken stock
• 4 large eggs
• 1 cup shredded sharp cheddar
• Hot toast, or tortillas, accompaniment

Heat an electric skillet or large frying pan over medium-high heat. Add the sausage and cook, stirring to crumble, until browned, about 3 minutes. Add the butter, and when melted, add the onions, bell peppers, 1 teaspoon of the Essence, the hot sauce, salt, and pepper, and cook, stirring, until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Add the potatoes (and additional butter if needed to prevent sticking), and cook, stirring, until lightly browned, about 4 minutes. Add the parsley and chicken stock, stir well, and bring to a boil. Reduce the heat to low and simmer until the potatoes are soft and stock is absorbed, about 10 minutes.

With a spoon, make 4 indentations in the mixture, and break an egg into each. Cover and cook until the eggs are set, about 4 minutes. Sprinkle the eggs with the remaining 1/2 teaspoon of Essence and the cheese. Serve immediately with hot toast or tortillas.

Yield: 4 servings

Buttermilk Syrup

Buttermilk Syrup

(15 servings)

• 1 and 1/2 cups sugar
• 3/4 cup buttermilk
• 1/2 cup butter (or margarine)
• 2 Tablespoons corn syrup
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda

In a medium saucepan, bring all ingredients to a boil - except for the vanilla extract. Allow to boil gently for at least five minutes. Remove from heat and immediately stir in the vanilla.

Serve warm over pancakes and waffles.

Sour Cream Pancakes

Mix all in blender:
1 c. flour
1 c. milk
1 egg
1/2 c. sour cream
2 T. sugar
2 t. baking powder
1 t. soda
1 t. vanilla
2 T. melted butter
1/4 t. salt

Variations: add chocolate chips, orange zest, berries. Good with buttermilk syrup!