Citrus Salad

Ingredients:

3 Oranges

2 pink grapefruit

1 ½ cups sliced strawberries

1 small can mandarin oranges

¾ cup chopped dried cranberries

Baby spinach

Dressing:

1 lime

1 lemon

2 tablespoons vegetable oil

2 tablespoons sugar

1 tablespoon chopped mint leaves

¼ teaspoon salt

1/8 teaspoon ground ginger

Method:

Segment the oranges and grapefruit over a small bowl, placing segments in a large bowl. Slice strawberries and add to fruit segments. Drain and add the mandarin oranges, set aside. In a small bowl combine all dressing ingredients and whisk until well combined.  Pour any accumulated juice from the segmented fruit into the small bowl with the juice from segmenting the fruit. Add the chopped dried cranberries and a couple handfuls of spinach leaves to the fruit. Pour the dressing over the salad and stir to coat. Serve immediately. Enjoy!

Tips: To segment the oranges and the grapefruit: use a sharp knife and cut off the bottom and top of the fruit. Set the fruit on its bottom and use your knife to cut away the rest of the peel, working from the top to bottom, and rotating the fruit as you go, until all of the peel, and the white pith has been removed. Using a paring knife cut out the segments, leaving behind the membrane that separates each segment. Continue with remaining fruit.

Reserve the left over orange and grapefruit juice for a fun mix in drink. Add desired amount of juice into your favorite lemon/lime soda for a fun drink for all ages. 

Strawberry Cream Cheese Cake Pops

Ingredients:

1 box strawberry cake mix

3 eggs

1 cup milk

½ cup sour cream

1 container cream cheese frosting

Lollipop sticks

Candy melts

Method:

Preheat oven to 350 degrees. In a large bowl combine the cake mix, eggs, milk and sour cream, mix well. Pour batter into a greased 9x13 baking dish and bake for 25-30 minutes. Remove from oven and cool completely. Crumble the cake into a large bowl. Add the frosting and mix with your hands, or the back of a spoon. Form into small bite sized balls and freeze for several hours until firm. Remove from freezer. Reshape balls so they are completely smooth. Push the lollipop sticks into the center of each ball. Melt desired color of candy melts according to package directions and dip cake pops, place on parchment paper to harden. Store leftovers in the fridge.  Enjoy!

Tips: I make the cakes balls a few days in advanced and leave them in the freezer. The day I need them is when I decorate them.

Bread and Butter Breakfast Casserole

Ingredients:

1 package link sausages

1 package thick cut bacon

8 eggs

2 ¼ cups milk

2 teaspoons dry mustard

Salt

Pepper

Bread

Butter

Shredded cheddar cheese

Method:

Cook the sausage and bacon, drain on paper towels and set aside. Whisk together the eggs, milk, dry mustard and salt and pepper to taste. Set aside. Using your favorite type of bread (I have used rolls, or left over buns, even just plain old sliced bread). Remove crusts (if necessary). Butter one side of bread, lay in a single layer butter side down, in a 9x13 baking dish. Pour a very small amount of the egg mixture over the bread to moisten. Cut the sausage and bacon into bite size pieces and evenly place over the bread layer. Butter more bread placing butter side up over the meat layer. Pour remaining egg mixture over the bread. Sprinkle with shredded cheese. Using your hands press down lightly on the casserole encouraging the bread to soak up the egg mixture. Cover with foil and let set in the refrigerator overnight.  Bake at 300 for 1 hour and 15 minutes leaving covered with the foil. Remove the foil and bake at 350 to brown and set, about 20-25 minutes. Serve with sauce. Enjoy!

Sauce:

1 can cream of mushroom soup

½ cup sour cream

¼- ½ cup milk

Whisk ingredients together making it the thickness you desire.  Warm either on the stove or in the microwave until hot. Serve alongside the casserole and allow everyone to use the amount they like.

Vanilla Custard Sauce

Ingredients:

2 tablespoons cornstarch

1/3 cup sugar

1/8 teaspoon salt

2 cups milk

1 egg

1 tablespoon butter

1 vanilla bean

1 teaspoon vanilla extract (or 2 teaspoons and omit the vanilla bean)

1/8 teaspoon cinnamon (optional)

Method:

Whisk cornstarch, sugar, and salt together in a medium sauce pan. In a small bowl whisk together the milk and egg really well. Slowly whisk the milk mixture into the sugar mixture. Bring to a boil over medium heat, stirring constantly so egg doesn’t scramble. Boil for 1 minute. Stir in butter, vanilla bean, vanilla extract, and cinnamon if desired. Serve warm over pancakes or waffles. Enjoy!

Tips: leave out the cinnamon and chill for a really good fruit dip. Dip apple slices, bananas, strawberries, or your favorite fruit. I also serve spooned over mixed berries for a healthy dessert.

Sausage Roll Ups

Ingredients:

Little Sizzler sausages

Refrigerated crescent roll dough

Method:

Preheat oven to whatever the package of crescent roll dough says. Cook the sausages until browned and cooked through. Cool slightly. Lay out the crescent roll dough triangles. Place one sausage on each at the widest end. Roll up and place onto a greased cookie sheet.  Bake for the given time on the crescent dough package. Enjoy!