Protein  McGriddle Muffins

This is a homemade version and a healthier version of McDonald's sausage egg mcgriddle sandwich.

Which I love but do not like to eat often. I make a batch, freeze them and pull them out of the freezer and microwave them for an on the way to work breakfast. 

1/2 lb ground breakfast sausage or sausage links, cooked and cut in bitesize pieces

3 TB maple syrup

1 1/4 c Kodiak Buttermilk Power Cakes mix, spooned and levelled

5 large eggs

1 1/2 c shredded sharp cheddar

1/3 c milk

Heat a pan to medium heat. Add sausage. Brown and crumble. Turn off the heat and stir in the maple syrup. Transfer sausage to a large mixing bowl. Let it cool to room temp, at least 5 minutes. 

Once sausage has reached room temperature, add pancake mix, eggs, cheese and milk. Stir to combine.

Spoon batter into prepared muffin pan. 

Bake at 350 for 20 minutes or until tops are set and lightly golden. 

June 13 

I. Love. Rice. Pudding. This one is from Pinterest. It's a good one! This recipe is like one you would get at a rice pudding dessert shop.  

1 c white rice (rinsed)

2 c water

4 c whole milk

1 c sugar

1/2 tsp salt

2 large eggs (beaten lightly)

1 tsp vanilla

1/2 c raisins (opt)

1 TB butter

Rinse the rice well and combine it with the water in a saucepan. Bring it to a boil then lower the heat and let it simmer until the water is mostly gone. (15 min)

In a different large pot, heat the milk over a medium heat until warm but not boiling.

Stir in the sugar and salt into the warm milk, mixing it well until the sugar dissolves.

Once the rice is tender, add it to the warm milk mixture and stir everything together. 

In a small bowl, lightly beat the eggs. Slowly temper the eggs by adding a few spoonfuls of the hot milk mixture to the eggs while stirring fast so they don't curdle, then pour the egg mixture back into the pot. 

Keep stirring the pudding on low heat until it thickens up a bit and the eggs are fully cooked.

Mix in the vanilla, raisins and butter until the butter melts completely.

Allow the pudding to reach the consistency you prefer by coking it for a few more minutes, stirring constantly to prevent burning. 

Remove the pot from the heat once it is nicely thickened. 

Serve warm or let cool in the fridge. 

Red Lobster Cheese and Garlic Biscuits

www.jamiecooksitup.blogspot.com  Time: 10 minutes prep + 10 minutes baking  Yield: 12 biscuits Recipe adapted from All Recipes 1  3/4  C flour 1/2 t salt 1/2 t baking powder pinch granulated garlic (or garlic powder) 1 t dried parsley 5 T cold butter  1 C milk 1 C cheddar cheese, shredded   3 T butter, melted 1/8 t granulated garlic (or garlic powder) 1. Get your self a large bowl. Toss the flour, salt, baking powder, pinch of garlic and parsley together to mix.  2. Cut your cold butter into chunks.3.Add the butter chunks to the dry ingredients. Using a pastry blender cut the butter into the mixture.  Keep mixing until it looks like coarse crumbs.  Should only take a couple of minutes.  4. Make a well in the bowl. Pour your milk right on into that well. Using a wooden spoon and mix the ingredients together. Don't over mix here. You should stop mixing just before everything is incorporated.  5. Toss your shredded cheddar into the bowl and stir just until incorporated.  6. Spoon the dough onto a large cookie sheet that has been sprayed with cooking spray.  7. Bake at 450 degrees for 10 minutes, or until golden and crispy along the tops and bottoms.  8. To your 3 T melted butter add 1/8 t of garlic.  9. Brush the hot biscuits with the garlic butter and serve. They are best served warm from the oven.