Blueberry Baked French Toast

INGREDIENTS
1 Family Size Bag Stacy’s Pita Chips - Simply Naked
7 large eggs
2 cups whole milk
1/2 cup heavy cream
1/2 cup sugar
2 tablespoons vanilla extract
6 oz fresh blueberries (optional)
1/2 cup all-purpose flour
1/2 cup firmly packed brown sugar (use a little more)
1 tablespoon ground cinnamon
1/4 teaspoon salt
1 stick (1/2 cup) butter
DIRECTIONS
Grease 9 x 13 inch baking pan with butter.
Pour in bag of pita chips and arrange evenly.
In a bowl mix together eggs, milk, cream, sugar, and vanilla.
Pour egg mixture over pita chips.
Cover pan tightly with foil and place in refrigerator overnight, or at least six hours.
Preheat oven to 350 degrees.
Remove pan from refrigerator.
Sprinkle blueberries over the top.
Mix together flour, brown sugar, cinnamon, and salt.
Slice butter and add to bowl, then use pastry cutter to cut the butter into the flour mixture.
Sprinkle flour mixture over the blueberries and make sure it’s evenly distributed.
Bake for 35 to 45 minutes, or until bubbly and golden brown.
Chips on top should be crispy and crunchy.
Remove from oven and cut into squares.
Drizzle with blueberry or maple syrup and serve warm.
Note: If you’re feeling naughty, top with whipped cream. Just don’t say I told you to do it.

Love,
Pioneer Woman

http://thepioneerwoman.com/cooking/2009/03/blueberry-baked-french-toast/

Blueberry Pound Cake with Delicious Dipping Sauce

Cake
1 ½ cups all-purpose flour
½ teaspoon salt
2 teaspoons baking powder
2 6-ounce carton Rachel’s Vanilla Chai Yogurt
1 ¼ cups sugar
3 eggs
1 teaspoon vanilla
½ cup canola oil

Dipping Sauce
1 cup blueberries
4 tablespoons sugar
1 6-ounce carton Rachel’s Vanilla Chai Yogurt

Preheat oven to 350 degrees. Grease and flour a loaf pan.
Sift together the flour, baking powder, and salt. Set aside. In a separate bowl, mix together 2 cartons yogurt, sugar, eggs and vanilla until just combined. Pour over dry ingredients and mix until just combined. Gently stir in 1 cup blueberries. Do not overbeat.

Pour into a loaf pan and bake for 50 minutes to 1 hour. Remove from oven and allow to cool.

While cake is cooling, dump 1 cup blueberries into a small saucepan. Add 4 tablespoons sugar and 1 tablespoon water, and stir together. Over low heat, cook mixture until syrupy, about five minutes. Remove from heat and stir in 1 carton yogurt.

Eat sliced cake with dipping sauce and a cup of coffee. Close your eyes and feel really, really happy. Repeat as needed.

http://thepioneerwoman.com/cooking/2008/11/rachels-yogurt-recipes/

The Awesome-est Blueberry Muffins

3 cups minus 2 tablespoons flour
1 teaspoon baking soda
2 teaspoons baking powder
Heavy pinch of salt
Dash of Nutmeg
1 cup sugar
1/2 cup vegetable oil
1 egg
1 generous cup plain, unflavored yogurt (throw in extra if you want)
2 cups fresh blueberries
Vanilla Extract
Softened Butter, for muffin tins
Turbinado sugar (optional)

Preheat oven to 385 degrees.

In a large bowl sift flour, baking soda, nutmeg, baking powder, and salt. Set aside.

In another large bowl whisk together sugar, oil, cap-ful of vanilla, egg, and yogurt. Add the dry ingredients and stir to a count of 10.

Add blueberries, reserving 1/2 cup, to mixture and stir 3 times.

Add mixture to well-buttered muffin pans. Sprinkle remaining berries on top and press down lightly. Sprinkle turbinado sugar over top. (Brown sugar can be used instead.)

Bake 20 to 25 minutes and allow to cool completely.

Yogurt-Blueberry Sauce:

In small saucepan over medium-low heat, stir together 1 cup frozen or fresh blueberries (if using fresh, add 2 tsp water) and 1 tsp sugar. Cook until berries pop and liquid begins to thicken. Dump in heaping 1/4 cup plain yogurt and stir to combine. Drizzle on muffins.

Enjoy!

http://thepioneerwoman.com/cooking/2008/08/dairy-contest-finalist-recipe-the-awesome-est-blueberry-muffins/