Thursday, December 22, 2011
Feel Free To Follow, Comment or Both!
By the way, if you've hopped over here from Pinterest, feel free to become a Follower of my blog or just leave a comment. I'd love the added Followers, comments, ideas, suggestions, etc. =)
Omelet In A Bag
I heard about making omelets in baggies several years ago. We made them a couple of times & then, like so many good ideas & recipes I have, I forgot about it. I was thinking about making omelets the other day & this technique came to mind again. It works great & is a wonderful way for the whole family to get to sit down to breakfast together & everyone's eggs still be hot. (Let's be honest, most of us moms have cold eggs by the time we get seated & ready to eat!) It's also great for when everyone can't agree on what add-ins they want in their omelet. With this method, each omelet is custom made for each person :)
The idea & whole process is all over the internet (including a clip on the Rachel Ray Show, a Paula Deen version & how-to videos on several sites). I'm recording it here for me & so that it'll be included in my collection for LiviGirl.
Omelet In A Bag
2-3 eggs (depending on how hungry you are :)
salt, pepper, milk
add-ins (cheese, ham, mushrooms, veggies, onions, bacon, salsa, etc. - whatever you like in your omelet...*Note* meats should be precooked)
BRAND NAME quart size baggies. Both ZipLoc & Hefty would work fine, but many store brands are just not high enough quality or thick enough plastic to work. I prefer the kind that zip or slide shut for this recipe.
Take a sharpie or other permanent marker & label each bag with its owner's name. Then, break 2-3 eggs in each baggie, add salt & pepper to taste & I also added a dash of milk because I usually add a dash to my scrambled eggs. It's purely a personal preference. Throw in the add-ins each person wants, seal up baggie (be sure to get the extra air out). Knead baggie to "beat" eggs & mix all the ingredients.
*Note* I've read several places where people find the above step easier if you put the baggie in a mug or cup & roll the top down over the sides of the mug/cup while filling so that the baggie doesn't fall over. Sounds like a good idea to me!
Use a large stock pot so that the baggies can freely move about in the water. Bring water to a rolling boil. Then turn temperature down to a simmer & drop sealed (extra air removed) baggies into the boiling water.
I've seen instructions that say boil for as little as 7 minutes & as long as 15 minutes. As a general rule, I boil 13 minutes for 2 egg omelet, 15 minutes for 3 egg omelet.
Use tongs to lift baggies from water. Lay on a paper towel for a few seconds, then open baggie & roll omelet on to each person's plate.
*Disclaimer* Some people have a great aversion to eating anything heated in plastic. Snopes.com disputes this claim here. Some schools of thought think that by simply turning down the heat & simmering the bags you can prevent the negative aspects of cooking your food in plastic. I'm of the mindset that a large percentage of us still heat in "tupperware" or "gladware" & this is really no different. In fact, IMO, it's probably much healthier than many of the restaurants we're willing to go out to & eat breakfast. Regardless, if you have a problem with cooking in plastic, then this is obviously NOT the method for you.
The idea & whole process is all over the internet (including a clip on the Rachel Ray Show, a Paula Deen version & how-to videos on several sites). I'm recording it here for me & so that it'll be included in my collection for LiviGirl.
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| Photo from Food Network |
2-3 eggs (depending on how hungry you are :)
salt, pepper, milk
add-ins (cheese, ham, mushrooms, veggies, onions, bacon, salsa, etc. - whatever you like in your omelet...*Note* meats should be precooked)
BRAND NAME quart size baggies. Both ZipLoc & Hefty would work fine, but many store brands are just not high enough quality or thick enough plastic to work. I prefer the kind that zip or slide shut for this recipe.
Take a sharpie or other permanent marker & label each bag with its owner's name. Then, break 2-3 eggs in each baggie, add salt & pepper to taste & I also added a dash of milk because I usually add a dash to my scrambled eggs. It's purely a personal preference. Throw in the add-ins each person wants, seal up baggie (be sure to get the extra air out). Knead baggie to "beat" eggs & mix all the ingredients.
*Note* I've read several places where people find the above step easier if you put the baggie in a mug or cup & roll the top down over the sides of the mug/cup while filling so that the baggie doesn't fall over. Sounds like a good idea to me!
Use a large stock pot so that the baggies can freely move about in the water. Bring water to a rolling boil. Then turn temperature down to a simmer & drop sealed (extra air removed) baggies into the boiling water.
I've seen instructions that say boil for as little as 7 minutes & as long as 15 minutes. As a general rule, I boil 13 minutes for 2 egg omelet, 15 minutes for 3 egg omelet.
Use tongs to lift baggies from water. Lay on a paper towel for a few seconds, then open baggie & roll omelet on to each person's plate.
*Disclaimer* Some people have a great aversion to eating anything heated in plastic. Snopes.com disputes this claim here. Some schools of thought think that by simply turning down the heat & simmering the bags you can prevent the negative aspects of cooking your food in plastic. I'm of the mindset that a large percentage of us still heat in "tupperware" or "gladware" & this is really no different. In fact, IMO, it's probably much healthier than many of the restaurants we're willing to go out to & eat breakfast. Regardless, if you have a problem with cooking in plastic, then this is obviously NOT the method for you.
Tuesday, December 20, 2011
Cookie Balls
I'm not sure where I originally found this recipe, but you can find it at AllRecipes with close to 100 user photos so I'm thinking it's probably a family favorite for many families. =) My recipe is jotted down on a notepaper with LiviGirl's name at the top so I'm going to guess that she had something to do with the finding of this recipe.
She & I made these several years ago. They're messy to make (think Oreo crumbs everywhere), but they are delicious & messing up the kitchen with your cooking buddy is really part of the fun, isn't it?
Cookie Balls
1# chocolate sandwich cookies, crushed (*read "Oreo" here. I think we used the double stuffed ones)
8 oz. cream cheese
1 # vanilla candy coating (I probably used white chocolate almond bark, because I've found it to be the easiest to use white chocolate coating.)
Combine crushed cookies with cream cheese. Roll into balls & dip with a fork into melted white chocolate/candy coating. Set on wax paper to cool.
Makes about 36.
She & I made these several years ago. They're messy to make (think Oreo crumbs everywhere), but they are delicious & messing up the kitchen with your cooking buddy is really part of the fun, isn't it?
1# chocolate sandwich cookies, crushed (*read "Oreo" here. I think we used the double stuffed ones)
8 oz. cream cheese
1 # vanilla candy coating (I probably used white chocolate almond bark, because I've found it to be the easiest to use white chocolate coating.)
Combine crushed cookies with cream cheese. Roll into balls & dip with a fork into melted white chocolate/candy coating. Set on wax paper to cool.
Makes about 36.
Fluffy Hot Chocolate
I don't know about you, but this time of year I always crave hot chocolate. It's just the perfect drink for curling up & watching Christmas movies, IMO.
Anyway, this wonderful recipe comes from an old Taste of Home sister magazine, Quick Cooking. It's really delicious & doesn't take much longer to make than heating up water for hot chocolate in a packet. I especially love that it's made from ingredients I usually have on hand! Enjoy!
Anyway, this wonderful recipe comes from an old Taste of Home sister magazine, Quick Cooking. It's really delicious & doesn't take much longer to make than heating up water for hot chocolate in a packet. I especially love that it's made from ingredients I usually have on hand! Enjoy!
Fluffy Hot Chocolate
8 tsp. sugar
4 tsp baking cocoa
4 c. milk, 2%
1-1/2 cups miniature marshmallows
1 tsp vanilla
In a saucepan, combine the 1st 4 ingredients. Cook & stir over medium heat until the marshmallows are melted, about 8 minutes. Remove from heat; stir in vanilla. Ladle into mugs.
Makes 4 servings.
Thursday, December 15, 2011
Cheesy Chicken Broccoli Soup
Livi & I love broccoli cheese soup so when Toby brought a recipe home from a lady he works with for a soup with cheese, broccoli & chicken I couldn't wait to try it. Unfortunately, it was not all it was cracked up to be & I was really disappointed.
After thinking about it for a little while, I decided to change up the recipe & see what I could come up with. The result: my own version of Cheesy Chicken Broccoli Soup. It's creamy & thick like a chowder, super easy to make & tastes wonderful!
Cheesy Chicken Broccoli Soup
2 cans of cooked chicken breast, drained & broken into smaller pieces
1-1/2 bags of frozen broccoli
2 cans of cheddar cheese soup
3-4 cups of milk - enough to make it soup like; use more for thinner soup & less for more chowder-like soup
1/2 cup of onions (more or less depending on your family's preference for onions)
salt & pepper to taste
8 oz. cream cheese, softened & cubed
Mix everything but the cream cheese & heat over low-med. heat until warm. Stir in cream cheese & stir until melted (this may take several minutes)
Serve with crumbled bacon & shredded cheese.
Makes about 4-5 servings.
After thinking about it for a little while, I decided to change up the recipe & see what I could come up with. The result: my own version of Cheesy Chicken Broccoli Soup. It's creamy & thick like a chowder, super easy to make & tastes wonderful!
Cheesy Chicken Broccoli Soup
2 cans of cooked chicken breast, drained & broken into smaller pieces
1-1/2 bags of frozen broccoli
2 cans of cheddar cheese soup
3-4 cups of milk - enough to make it soup like; use more for thinner soup & less for more chowder-like soup
1/2 cup of onions (more or less depending on your family's preference for onions)
salt & pepper to taste
8 oz. cream cheese, softened & cubed
Mix everything but the cream cheese & heat over low-med. heat until warm. Stir in cream cheese & stir until melted (this may take several minutes)
Serve with crumbled bacon & shredded cheese.
Makes about 4-5 servings.
Monday, December 12, 2011
Cherry Delight
This recipe for Cherry Delight comes from my Aunt Beth (Dad's sister). I probably 1st had it when I was 9 or 10 yrs old. It instantly became my favorite dessert & I proceeded to request it for EVERY family gathering. Finally, when I was early in my teen years, my Aunt Beth said, "Why don't I just give you the recipe?" (Poor lady was probably sick of making Cherry Delights!)
Cherry Delight
Topping:
2 cans of cherry pie filling (I try to get the "more cherry" kinds)
Crust:
9-12 Tbsp of butter melted
2 cups of crushed graham crackers
1/2 cup of sugar
Mix these together & press into the bottom of a 9x13 dish.
Place in freezer while making filling.
Filling:
2 cans of sweetened condensed milk
2-8 oz blocks- Philadelphia Cream Cheese
Mix these together until smooth & then add:
1 tsp of vanilla
1/2 cup lemon juice
Continue to mix on high until well blended. Filling will become thicker & "fluffier".
Pour the cream cheese mixture on top of the crust.
Refrigerate overnight. Put cans of cherry pie filling in refrigerator overnight as well. The next day, pour cherry pie filling on top of cream cheese mixture.
ENJOY!
Cherry Delight
Topping:
2 cans of cherry pie filling (I try to get the "more cherry" kinds)
Crust:
9-12 Tbsp of butter melted
2 cups of crushed graham crackers
1/2 cup of sugar
Mix these together & press into the bottom of a 9x13 dish.
Place in freezer while making filling.
Filling:
2 cans of sweetened condensed milk
2-8 oz blocks- Philadelphia Cream Cheese
Mix these together until smooth & then add:
1 tsp of vanilla
1/2 cup lemon juice
Continue to mix on high until well blended. Filling will become thicker & "fluffier".
Pour the cream cheese mixture on top of the crust.
Refrigerate overnight. Put cans of cherry pie filling in refrigerator overnight as well. The next day, pour cherry pie filling on top of cream cheese mixture.
ENJOY!
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