Blueberry Sauce

Heather, almighty Queen of Shake-Shake, submitted this fabulous recipe that is fantastic on pancakes and waffles! Enjoy!

2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract
1/8 teaspoon ground cinnamon


In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.

In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.

Chicken Fajita Breakfast Casserole

This Recipe is spectacular if you have leftover chicken fajitas...

1/4 Cup leftover chicken, shredded or cubed
A Few Strips of leftover green pepper strips, cut into small pieces
A Few Strips of leftover onion slices, cut into small pieces
4 Slices of whole wheat bread, crusts removed and broken into pieces
6 eggs
2 Cups milk, cream, or half-n-half
1/2 Cup of Shredded Cheddar Cheese
3-4 TB of Sour Cream (optional)
Salt and pepper to taste
Salsa

Spray a 8 X 8 Casserole dish with no-stick spray and line it with the broken up bread slices. Cover with chicken, green peppers, onions, cheese. Mix eggs, milk, salt and pepper until well blended. Pour egg mixture over bread. Refrigerate overnight.*

Preheat oven to 350 degrees. Set casserole dish on stove top for about 20 minutes before baking. Put a few dollups of sour cream over the egg mixture. Bake 40-45 minutes or until knife inserted into the center comes out clean. Serve with salsa.

Serves 4-6.

*You don't have to refrigerate overnight, I've even cooked it without letting it sit. It's not as good, but if you don't have time for the refrigeration nonsense, it tastes just fine!

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Chicken Fajitas