1. In a wide, shallow bowl, whisk together the eggs, milk and vanilla and set near the stove. In a small bowl  mix together the cream cheese and preserves; set aside.
2.  Warm the syrup in a small saucepan over low heat or in the microwave on high for 1 minute.
3. Spread the cream cheese mixture evenly over 4 bread slices. Top with the remaining 4 bread slices to make 4 sammies. Cut each sammy using a 4-inch heart-shaped cookie cutter. Snack on the crusts.
4.  Melt the butter in a large nonstick skillet over medium heat. Dip the hearts in the egg mixture and cook in the skillet, turning once with a spatula, until golden brown, about 3 minutes on each side. Serve the hearts with the warm syrup.

Recipe found on: http://www.rachaelraymag.com/recipes/special-recipe-collections/breakfast-in-bed-recipes/

Banana Nut Cakes

Makes 4 servings

Ingredients:

FLUFFY PANCAKES WITH SYRUP

• 1 1/2 cups flour
• 3/4 cup whole wheat flour
• 3/4 cup chopped toasted pecans
• 3 tablespoons sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 1/4 cups milk
• 2 eggs, separated
• 3 tablespoons butter, melted, plus more (unmelted) for serving
• Maple syrup, for serving

HONEY BROWNED BANANAS

• 3 sliced bananas
• 2 tablespoons butter
• 1/2 cup honey

Directions:

1. In a medium bowl, whisk together both flours, sugar, baking powder and salt. In another bowl, whisk together the milk, egg yolks and melted butter. Pour the wet mixture into the dry and stir until just combined and add in the chopped toasted pecans.
2. Preheat a griddle or large nonstick skillet over medium heat. Meanwhile, beat the egg whites to soft peaks. Gently fold the whites into the batter.
3. Grease the griddle and ladle on 1/4-cup portions of batter. Cook on 1 side until bubbles form and the pancakes are cooked around the edges, 1 1/2 to 2 minutes. Flip and cook through, 1 minute more. Top the cooked pancakes with honey-browned bananas: Brown 3 sliced bananas in 2 tbsp. butter, then remove from the heat and stir in 1/2 cup honey.

Recipe found on: http://www.rachaelraymag.com/recipes/special-recipe-collections/breakfast-in-bed-recipes/

Spam Fried Rice

Makes 2 servings

Ingredients:

• 3 cups overnight steamed rice
• 2 1/2 tablespoons oil
• 3 large eggs, lightly beaten
• 2 cloves garlic, minced
• 6 oz Spam, cut into small cubes
• 1 cup frozen mixed vegetables, defrost
• Salt, to taste

Seasonings:

• 1 1/2 tablespoons soy sauce
• 1/2 tablespoon fish sauce
• 1/4 teaspoon sesame oil, optional
• 3 dashes white pepper

Directions:

1. Break up the lumpy overnight rice with the back of the spoon or fork, or with your hand.  Mix all the ingredients for the seasonings in a small bowl.
2. Heat 1/2 tablespoon of the oil in a wok over high heat and cook the eggs first. Use the spatula to break the eggs into small pieces. Set aside. Reheat the wok with the remaining 2 tablespoons oil and stir-fry the garlic until aromatic. Add the spam pieces and stir-fry until light brown before adding the mixed vegetables. Stir to combine well.
3. Add the rice into the wok and use the spatula to stir-fry continuously until the all the ingredients are well blended. Add the Seasonings into the wok, blending it well with the rice and ingredients. Return the cooked eggs into the wok and combine with the rice. Dish out and serve immediately.

Recipe found on:  http://rasamalaysia.com/spam-fried-rice/