Recipes

Ingredients
2 cups long grain white rice
3 large eggs
3 tablespoons butter (I keep my butter in a butter keeper so it is always at room temperature).
1 cup matchstick carrots
1 cup chopped broccoli
2-3 cloves minced garlic
5 tablespoons low-sodium soy sauce
3 tablespoons oyster sauce
2 teaspoons sesame oil
salt and pepper to taste

Instructions
1. I love using a rice cooker, so I make my rice up ahead of time and chill it in the fridge. Prepare rice in the morning to cook the fried rice for dinner.
2. Get a big ol' skillet or wok and turn stove to medium heat. Melt a tablespoon of butter.
3. Scramble all three eggs in the wok until they are slightly underdone. Set aside the cooked eggs.
4. Time to add more butter, just enough to make sure the rice does not stick. Add the carrots and broccoli and cook until starting to get tender, but do not overcook. Toss in the garlic for the last couple of minutes, so it does not burn.
5. Break up the rice before adding to the wok or skillet, it makes it a lot easier to stir. Add the rice (which is now 4 cups once it is cooked).
6. Then add the soy sauce, oyster sauce, sesame oil and salt and pepper.
7. Cook until the rice is a little bit golden for appoximately 5-7 minuites, stirring constantly.
8. Serve and enjoy (as is) or you can add meat of your choice.

Instructions
1. This works great in a glass casserole dish. Spray with some baking/flour spray and heat up the oven to 350.
2. You will need three bowls and a hand or stand mixer.
3. In one bowl, combine the flour, salt, baking powder, spices and set aside.
4. In the bowl for the mixer, cream the butter by mixing at a medium-high speed for about 3 minutes. It shoul;d be very fluffy. Then add the butter. Scrape the sides, as needed, to make sure the butter and sugar are creamy and incorporated.
5. In the mixer, add the squished up bananas, eggs, madagascar vanilla,
6. Lower the speed on the mixer and add in the flour mixture and the eggnog/milk mixture. Set aside the wet mixture.
7.  In the thid bowl, combine the butter with the flour, brown sugar, white sugar and spices. Make sure the butter is very cold, right out of the fridge. Use a pastry cutter to get it nice and crumbly.
8.. Pour 1/2 of the wet mixture into the dish, then 1/2 crumble, repeat with rest of wet mxture and end with the crumble on the top. 
9. Cook on the middle rack for 50 minutes or until knife is not wet when you check it.
10. This taste better after it cools for a couple of hours.
Enjoy!