Blueberry Croissant Puff

One weekend I decided I was going to make breakfast for Dan and I. I always seem to be finding recipes for dinner time since Dan usually comes home from work and heads off to bed right away so there really is no point in focusing my energy on breakfast time. However, making dinner dishes all the time gets kind of boring after a while so I decided to switch it up. The breakfast dish was easy and makes 10 servings. I think it would be good for a family get together or something since Dan and I were eating on it for several mornings to come.

Blueberry Croissant Puff (www.the-girl-who-ate-everything.com)

Ingredients

• 3 large croissants, cut up (about 5 to 5 1/2 cups)
• 1 cup fresh or frozen blueberries (I used fresh)
• 1 package (8 oz) cream cheese, softened 
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Preheat oven to 350 degrees.

Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.

Beat cream cheese, sugar, eggs, and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.

Bake at 350 degrees for 35 to 45 minutes or until set in center and golden brown. You might want to cover it with foil for the last 10 minutes if the top is getting too browned.

Serve warm sprinkled with powdered sugar.

** This can easily be doubled in a 9X13 pan**

Dan rated this breakfast a 3.5 stars... but like I said he isnt a huge breakfast eater. I would have rated it a 4 stars at least.

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Teriyaki Pork Sandwiches

Dan and I are trying to stick to a budget as much as possible these days. One of the ways we have tried to do that is cooking at home instead of eating out so much. And... lets face it... this will soon be our life once this baby comes so I might as well get some practice in. Anyways, here I go again trying to domesticate myself ;)

Teriyaki Pork Sandwiches (budgetbytes.com)

Ingredients

• 3 lbs. pork butt roast (boston butt)
• 1 medium sweet onion
• 1 cup teriyaki sauce
• 1 can (15 oz.) pineapple slices
• 3 Tbsp all-purpose flour
• 8 pack hamburger/sandwich buns 

Slice the onion and place it in the bottom of your slow cooker.

Remove the pork roast from it’s wrapper and remove any netting surrounding the meat (if any). Cut the pork roast into a few large chunks and place in a single layer in the slow cooker. If desired, trim fat from the pork roast before placing in the slow cooker.

Pour one cup of teriyaki sauce over the pork roast. Pour the juice from the can of pineapple into the slow cooker as well. Save the pineapple slices to top the sandwiches later.

Cover the slow cooker and turn on high heat for two hours then reduce to low heat for another 4 hours. If you do not have a programmable slow cooker or are not home to adjust the heat, set the slow cooker on low for 8 hours.

Carefully remove the lid after 6-8 hours and remove the pork chunks. They should fall apart and shred easily with a fork. Stir 3 Tbsp of flour into a half cup of water then whisk into the juices left in the slow cooker. Set the heat to high, put the lid on and let it simmer for 30 minutes. Stir once half way through.

The juices should have thickened after adding the flour and simmering. Return the shredded meat to the pot and stir into the teriyaki gravy. Serve 1 cup of meat and gravy over a toasted bun with a pineapple slice on top!

This meal wasnt too bad and we had A LOT of leftovers which was nice! Adding all the sauce back to shredded meat made it kind of runny... so if I could do it over again I wouldnt add all the sauce at once but instead just a little bit to each individual sandwich. We paired the sandwiches which chips and dip ;) Easy peasy!

Dan gave this meal 4 out of 5 stars... Hey Ill take it!

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