tag:blogger.com,1999:blog-69311386894558031832024-03-21T15:38:59.367-04:00A Couple of Good EggsA Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.comBlogger23125tag:blogger.com,1999:blog-6931138689455803183.post-44138193619891332712012-03-18T20:04:00.000-04:002012-03-18T20:04:38.539-04:00Whistle-Stop Apple CrispAll my life, I've been a dreamer. It usually starts out with something I'm doing or watching or reading and I just start dreaming from there. If I'm cooking or baking something, I picture myself owning my own little deli or bakery in a small town. People saying things like "Tina's cupcakes are to die for!" or "Have you tried Tina's place? Her food is wonderful!". Or, I could be totally into a series of movies or books and dreaming of that... When I started watching the Fast and Furious franchise, I always pictured myself living the sly life in Mexico. Maybe even running into Vin Diesel and Paul Walker in hopes of them asking me to join their crew. Lately, I've been reading and watching The Twilight Saga. So, basically, I'm dreaming of tall, dark and handsome Vampires that ooze sex! No worries, my husband knows all about it. <strong>TEAM EDWARD!!!</strong><br />
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Anyhoo, yesterday, my husband and I were shopping at the local Farmers' Market shopping for weekend treats. Store-made potato salad, locally grown produce, whatever... My husband came across this box of Whistle-Stop Apple Crisp and asked me if I'd make it. I immediately thought of Idgy in Fried Green Tomatoes! DUUHHH!!! Of course, I'd make it!!!<br />
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It was so easy! I love it when I find something so yummy and it's such a breeze to make because the box provides everything for you! All I needed was 4 apples and 5 tablespoons of melted butter. It came with the crumb mix and... VOILA!!!! It was like eating apple pie without all the time and work that goes into it.<br />
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I know you're probably thinking to yourself "why is she showcasing a box of Apple Crisp<em> mix </em>on her blog?". Well, this is why...<br />
<ol><li>Not everything can be homemade, right? Well, if you ever come across this mix, buy it! It's so worth it. Passing along a good brand name is just as good as passing along a homemade recipe from your grandmother. Plus, they have COOKBOOKS!!! (<a href="http://www.whistlestopcafe.com/store.html" target="_blank">Whistle-Stop Cafe Online Store</a>) And...</li>
<li>I spent the weekend making lots of yummy food (from a box AND from scratch) and I thought this would be a good way to get myself back into blogging. By starting off on something easy. Trust me - there's more to come!</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulEx9APDglsi6HDt9yhZ6_pUKRBOpSQNRUo_yyscYDA8Win3LSHDnBLQHL7mPs4jkGWSc-yK4gao6dKYGm4ll1ZbC6hE0zaCG_Ij1lx3XUmVuMAGME9XCNY07rx0pLfPeaBpIoyrL-FYj/s1600/IMG_4149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulEx9APDglsi6HDt9yhZ6_pUKRBOpSQNRUo_yyscYDA8Win3LSHDnBLQHL7mPs4jkGWSc-yK4gao6dKYGm4ll1ZbC6hE0zaCG_Ij1lx3XUmVuMAGME9XCNY07rx0pLfPeaBpIoyrL-FYj/s320/IMG_4149.JPG" width="230" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nyK_V7TtBc4YLOw-0Mc3RH_jB4_qOTVjcBnDAgEbSq_Dq2dkBLBNuXxbjn8rxOSqN4c-J-JJpDZu74-nG6wzVu1xMUvu07-SnNs85uMQbryGw1pTMGFxFF0oQicz2KStDPcCvX55WFKX/s1600/IMG_4154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8nyK_V7TtBc4YLOw-0Mc3RH_jB4_qOTVjcBnDAgEbSq_Dq2dkBLBNuXxbjn8rxOSqN4c-J-JJpDZu74-nG6wzVu1xMUvu07-SnNs85uMQbryGw1pTMGFxFF0oQicz2KStDPcCvX55WFKX/s320/IMG_4154.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8lzzhWdXC4dvPxv7SlH_3szmZYUuVYl9Gf_5qpL4Qmss7hrRTVKhidUtLrv4MLKcRVez6VjY4f_ooDNGgGMoPAu9xPIJwOPUXj2Y5SUUHw7mVbUnOeROp6hxMmeBgxDU-eoR6-jW2DzF/s1600/IMG_4157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img aea="true" border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh8lzzhWdXC4dvPxv7SlH_3szmZYUuVYl9Gf_5qpL4Qmss7hrRTVKhidUtLrv4MLKcRVez6VjY4f_ooDNGgGMoPAu9xPIJwOPUXj2Y5SUUHw7mVbUnOeROp6hxMmeBgxDU-eoR6-jW2DzF/s320/IMG_4157.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>~TinaA Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com1tag:blogger.com,1999:blog-6931138689455803183.post-88485540797380854852012-03-06T11:26:00.000-05:002012-03-06T11:26:36.008-05:00C'mon Hallmark, Why No Happy Belated Pound Cake Day Card?<span style="font-family: Arial, Helvetica, sans-serif;">What's not to love about a recipe as simple as a pound of butter, a pound of sugar, a pound of eggs, and a pound of flour? Different sources say that the pound cake was invented in the early 1800's because most people couldn't read recipes so it was an easy way to make a cake. Even though I can read a recipe (which may be debatable if you see some of my screw ups) I love a poundcake, its something I make when I need to use up eggs or I don't want to make a trip to the store, so I was so happy to see that Pound Cake has its own holiday!!</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">National Pound Cake Day is officially March 4th, and I had every intention of posting this man-pleasing poundcake on Sunday night, but I was traveling through some icy weather and didn't arrive until entirely too late to start typing - unfortunately Hallmark doesn't make a "Happy Belated Pound Cake Day" card so please forgive me! Since you get a ton of batter from this pound cake you can make a lot of different things from the batter. Most people use a traditional bundt cake but for this recipe, I used two thirds of the batter to make 4 mini loaves of pound cake, and I poured the remaining one third of batter into a regular loaf pan to crumble up for the cake pops. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">This cake is a real man pleaser because it is really nice and dense, it looks like bread, it isn't sugary sweet and you can taste the bourbon, which is partly why I decided to make cake pops to give a girly spin to this manly cake. </span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Bourbon Pecan Pound Cake</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://thanksgiving.food.com/recipe/cream-cheese-bourbon-pecan-pound-cake-118935" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">This recipe</span></a><span style="font-family: Arial, Helvetica, sans-serif;">, slightly adapted from Food.com (and by slightly adapted, I doubled the Bourbon)</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div align="left" class="separator" style="clear: both; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">For the "His" Version</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ cups butter, softened </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 - 8 ounce package cream cheese, softened (I used low-fat and </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups sugar</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">6 eggs </span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">3 cups flour</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ teaspoon salt</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">½ cup Bourbon (I highly recommend Woodford Reserve)</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;">1 ½ teaspoons vanilla</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">1 ½ cups pecans, toasted and chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif; line-height: 115%; mso-ansi-language: EN-US; mso-ascii-theme-font: minor-latin; mso-bidi-font-family: "Times New Roman"; mso-bidi-language: AR-SA; mso-bidi-theme-font: minor-bidi; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin; mso-hansi-theme-font: minor-latin;">Preheat oven to 325. In the bowl of an electric mixer with the paddle attachment, on medium speed, cream together the sugar, cream cheese, and sugar, stopping to occasionally scrape down the sides until combined. Turn the mixer on low and add the eggs one at a time. Sift together the salt and the flour and add a cup of the flour mixture, followed by 1/4 cup of the bourbon, and then alternate until you add the last of the flour. Stir in the vanilla and the pecans. Prepare your pans by greasing and flouring them. Divide 2/3rds of the batter among 4 mini laof pans and pour the remaining 1/3 into a normal sized bread pan or if you prefer more of a traditional pound cake, pour into a 12 cup bundt pan. Bake for one hour, or until a toothpick comes out clean. Let cakes cool completely on a rack.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">For the "Hers" Version</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Makes 16 cake pops</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1/3 of the "His" Version Pound Cake, cooked, cooled, and dark edges trimmed off</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1 can Cream Cheese Frosting, I used Duncan Hines</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">10oz White Candy Melts</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">1/2 cup Pecans, chopped</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">16 lollipop sticks</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;"><span style="font-family: Arial, Helvetica, sans-serif;">Shred the pound cake until it is the texture of sand, mix in the can of cream cheese frosting until a ball forms and it is the consistency of Play-Doh. Wrap dough with plastic and chill for an hour. Divide dough in half, then in half again, half again, and finally one last half again for 16 chunks of dough. Roll each chunk into a ball. Then melt a handful of the candy melts and dip the lollipop stick into the candy melts, then stick it into the dough ball to secure it, work on a parchment covered cookie sheet so that you can stick all of the pops into the freezer when the sticks are inserted. Leave in the freezer for 30 min to an hour for the pops to firm up. Melt the rest of your candy melts, and dip your pops into the candy melts and top with the chopped pecans.</span></div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;"><br />
</div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;"><span style="font-size: large;">-Meg</span> </div><div class="MsoNormal" style="line-height: normal; margin: 0in 0in 0pt; text-align: left;"><span style="font-family: Times New Roman;"></span></div>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com2Des Moines, IA, USA41.6005448 -93.60910639999997341.5131388 -93.712407399999975 41.6879508 -93.505805399999971tag:blogger.com,1999:blog-6931138689455803183.post-46624556676894134132012-03-05T15:50:00.000-05:002012-03-05T15:50:26.763-05:00Let's Celebrate National Cheese Doodle Day with Caramel Crunch Cheese Doodles!Its National Cheese Doodle Day, and no other cheese doodle is closer to my heart than good ole crunchy Cheetos. The spicy ones are awesome in a bloody mary, and if you have a bag getting stale, throw them in a food processor and they coat a piece of chicken pretty nicely. I have to admit that I never thought of them as a good partner to a crunchy caramel coating until I stumbled across this <a href="http://www.food.com/recipe/richys-exceptional-cheeto-dessert-345017" target="_blank">recipe</a> on food.com. I was pretty sure this would go into the recipe fail folder, but the ingredients were cheap, and more importanly, already in my pantry, so I gave it a whirl and I am glad I did - the taste reminds me of those popcorn tins you get at christmas with the cheese and caramel popcorn inside - I LOVE to remove the divider and mix the cheese and caramel corn together and this is exactly what it tastes like. I did mess around with the quantities of the original recipe a little because if a little caramel crunch is good a lot of caramel crunch is better! <br />
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</div><div class="separator" style="clear: both; text-align: center;">Caramel Crunch Cheese Doodles</div><div class="separator" style="clear: both; text-align: center;">slightly adapted from food.com</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">3/4 Cup Unsalted Butter</div><div class="separator" style="clear: both; text-align: left;">3/4 Cup Granulated Sugar</div><div class="separator" style="clear: both; text-align: left;">3/4 Cup Light Brown Sugar</div><div class="separator" style="clear: both; text-align: left;">1/2 Cup Clear Karo Syrup</div><div class="separator" style="clear: both; text-align: left;">1 tsp Vanilla</div><div class="separator" style="clear: both; text-align: left;">1/4 tsp Baking Soda</div><div class="separator" style="clear: both; text-align: left;">9 oz bag of Crunchy Cheetos</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Prehear oven to 250. Put the butter, sugars, and syrup in a 3qt saucepan over medium heat until the mixture comes to a boil. Once the mixture comes to a boil, stir continously for 5 min and then remove from heat, stir in vanilla and baking soda until combined and add Cheetos to pan, stirring to coat. Dump the gooey Cheetos mixture out on to a parchment lined cookie sheet spreading into a single layer and put into the oven for 60 minutes, stirring every 20. Put the cookie sheet on a rack to cool and break into pieces when it is cool to the touch.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I cannot wait for the next movie night to debut this treat, and really who am I kidding, I'll probably sneak a bag of it into the theater to munch on at the Lorax...</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">-Meg</span></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-22998506294954640382012-01-25T22:02:00.000-05:002012-01-25T22:02:47.415-05:00Whooooopie...Under 200 Calorie Breakfast SandwichesWhat can I say, I'm a joiner - if there is a bandwagon to hop on - COUNT...ME...IN! Riding the bandwagon recently has meant two things: I am the proud owner of whoopie pie pan AND its time for a January diet. I will admit that I haven't made whoopie pies in it, but it was awfully handy to make uniform sized egg patties for breakfast sandwiches. <br />
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</div><div class="separator" style="clear: both; text-align: left;">If I don't plan ahead, my morning will end with a pastry or 4 in my mouth, so I make these sandwiches in bulk, wrap them in saran, put them in a freezer bag and then microwave them all week when I am ready for breakfast. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you're a fan of the Sausage McMuffin - this is for you! I have made it over </div><div class="separator" style="clear: both; text-align: left;">to only be 187 calories! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">What you'll need for 6 Muffins:</div><ul><li><div class="separator" style="clear: both; text-align: left;">Light English Muffins</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Fat Free Sharp Cheddar Slices</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Turkey Sausage Patties </div></li>
<li><div class="separator" style="clear: both; text-align: left;">12 Tablespoons of Egg Beaters (2T per whoopie pie pan cavity)</div></li>
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</div>Place 2T of Egg Beaters in each of 6 whoopie pie pan cavities. If you don't have a whoopie pie pan, use a jumbo muffin tin or 6 ramekins and bake at 350 for 15 minutes. <br />
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After your eggs are complete, its time to assemble the sandwiches. Open each English Muffin and place a slice of cheese on the bottom half of the muffin, place the sausage patty on top of the cheese and then the egg on top of the sausage. Put the top half of the muffin on top and wrap in saran and freeze. <br />
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To reheat, remove saran and wrap in a paper towel. Microwave for 45 seconds on 50%, then flip the sandwich over and microwave 45 more seconds on 50%. <br />
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Hope you enjoy your easy breakfast!<br />
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<span style="font-size: large;">-Meg</span>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0Des Moines, IA, USA41.6005448 -93.60910639999997341.5131388 -93.712407399999975 41.6879508 -93.505805399999971tag:blogger.com,1999:blog-6931138689455803183.post-83701563567927980142012-01-25T20:34:00.001-05:002012-01-26T07:28:40.889-05:00Thirty on Thursday: Tissue Paper PlateHave you ever found something you know you love but you have no idea what you're going to do with it? Well I saw this tissue paper and while I had no idea what I was going to do with it, I had to have it. Fast forward a couple of days, I needed some Valentine appetizer plates. (Ok, maybe <em>need</em> is a strong word - but c'mon who doesn't <em>need</em> cute plates?!?) Well if you want a cheap, easy, and fast way to make some custom plates - you've come to the right place.<br />
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What you'll need:<br />
<ul><li>Clear glass plate - the one I chose is $1.99 at Bed Bath & Beyond</li><li>Tissue paper of your choosing (fabric works well too)</li><li>Matte Mod Podge</li><li>Foam brush</li><li>Plastic plate or vinyl tablecloth to protect your work surface</li><li>Scissors</li></ul><div class="separator" style="clear: both; text-align: center;"><a href="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/296b3baf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/296b3baf.jpg" width="400" /></a></div><br />
Place your plate upside down on your protective surface - I used a paper plate, but use whatever you have handy, and put the tissue paper over it, smoothing it out and then running your hand along the edge to score the paper where you should cut.<br />
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Cut out your tissue paper just inside the ridge from where you scored the paper with your hand so that it is a little smaller than your plate - that way there is no paper hanging over the edges. <br />
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Take the foam brush and dip it into your Mod Podge and paint a thin layer on the back of the plate, place the tissue paper print side down so that when you flip it back over you can see the print through the top of the glass plate.<br />
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Smooth out the wrinkles starting in the middle and smoothing out to the corners. Paint another thin layer of Mod Podge over the back side of the paper to seal it and let it sit to dry.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/52a2c9c4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/52a2c9c4.jpg" width="400" /></a></div><br />
let dry for 20 minutes and you'll have this!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/033d3792-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/033d3792-1.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Seriously easy and super fast!! Take thirty minutes this Thursday and make yourself a fun (and cheap) plate! You <em>NEED</em> it!</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">-Meg</span></div><div align="left" class="separator" style="clear: both; text-align: center;"></div>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0Des Moines, IA, USA41.6005448 -93.60910639999997341.5131388 -93.712407399999975 41.6879508 -93.505805399999971tag:blogger.com,1999:blog-6931138689455803183.post-34500938452138257192012-01-18T14:08:00.000-05:002012-01-18T14:08:38.783-05:00THE BAD COOKBOOKMonday was my girlfriend's birthday. To celebrate, she decided to gather all of her friends at her favorite sushi restaurant for dinner that night. None of us knew each other. The only common denominator was her. Everyone got along fabulously over a delicious sushi dinner.<br />
<br />
As it turned out, one of the guests was a Pastry Chef. I didn't really get a chance to talk to him because he was sitting on the same side of the table I was on and his girlfriend was sitting between us. However, at one point, I overheard him talking about Celebrity Chefs being more celebrity than chef and this is where I found my way in to the conversation... I gave him a "review" of a cookbook I'd recently purchased.<br />
<br />
Last week, I had purchased some new cookbooks. Among my purchases were <a href="http://www.amazon.com/Barefoot-Contessa-Back-Basics-Ingredients/dp/1400054354/ref=sr_1_1?s=books&ie=UTF8&qid=1326912974&sr=1-1" target="_blank">The Barefoot Contessa Back to Basics</a>, <a href="http://www.amazon.com/Everyday-Pasta-Giada-Laurentiis/dp/0307346587/ref=sr_1_1?s=books&ie=UTF8&qid=1326912940&sr=1-1" target="_blank">Everyday Pasta by Giada</a> and <a href="http://www.amazon.com/Guy-Fieri-Food-Cookin-Livin/dp/0061894559/ref=sr_1_1?s=books&ie=UTF8&qid=1326912904&sr=1-1" target="_blank">Guy Fieri Food Cookin' It Livin' It Lovin' It</a>. Of course, Barefoot Contessa and Giada were a major score! They are in my top favorites for Celebrity Chefs. As you know, I ♥ Ina Garten! But, the Guy Fieri cookbook was a total waste of money, in my opinion. If I had to give it a rating out of 5 stars, I would only give it 1. And here is why...<br />
<br />
(Side Note: I was <em>shocked</em> at how many good reviews the book has received... Just sayin'!)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifP2X8duh4isqmosyoecPapFnJT45GOxdDVNdTwj_RiutPH0vGC9T3Qnq0YYpzedxyvuUvdTJe5jmZ3BEW_6M-cLS6YLTw6guDOfWDwzCSghyphenhyphenRpqXjDoAq_DtdLsayzGukdIMLA-BEJ8Rg/s1600/GuyFieriFoodCookBook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nfa="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifP2X8duh4isqmosyoecPapFnJT45GOxdDVNdTwj_RiutPH0vGC9T3Qnq0YYpzedxyvuUvdTJe5jmZ3BEW_6M-cLS6YLTw6guDOfWDwzCSghyphenhyphenRpqXjDoAq_DtdLsayzGukdIMLA-BEJ8Rg/s320/GuyFieriFoodCookBook.jpg" width="291" /></a></div><br />
To me, a cookbook should be passionate. It should not only highlight the chef's recipes and their love for the food but, inspire you to want to cook their recipes. It should give you tips, tricks and techniques to make cooking their recipes easier. If you ever pick up a cookbook by The Barefoot Contessa, she will not only show you tips and tricks, she will also have certain things like <em>What NOT to serve at a dinner party </em>or <em>The top 5 items you should have in your pantry</em>. To me that is super helpful!<br />
<br />
Not Guy Fieri. The first part of the book where a chef would generally open up and talk about what they love and how they feel about cooking and entertaining, Guy Fieri had numerous chapters about his rise to stardom. There were multiple pages written by himself, his family, friends and business associates saying what a great guy he is. He was not speaking from the heart of a person that wants to share his love for food and teach others how to cook his favorite recipes, he was speaking like a man that was boasting about his claim to fame and all the "things" that came with it.<br />
<br />
Unlike The Barefoot Contessa giving you the Top 5 things you should have in your pantry to help you cook her recipes, Guy gave you a 3 page list of what HE has in HIS pantry. Instead of the most commonly used appliances best used for his recipes, he gave you a complete inventory of HIS appliances in HIS kitchen. It gave me a headache! Then came the recipes...<br />
<br />
Recipes, in my opinion, should have ingredients that are, for the most part, commonly found in the grocery store. Ingredients you've actually <em>heard of</em>! And, the ingredients you purchase shouldn't empty your bank account. Not only did I not know what some of the ingredients were but, every recipe had way too many ingredients! The entire recipe would be 3 pages long and the first page was ingredients only! That's insane! Also, everything in his book was very Southern California cooking. So not my style at all. <br />
<br />
So, as you can see, I was very disappointed. This guy is more of a celebrity than a chef. I love watching him on Rachael vs. Guy Celebrity Cook-Off but that's it. He's a great personality, a lot of fun. But to say that I want to cook his food? Ummm, no! It reminds me of a clip I heard in the news a while back about how Martha Stewart commented that "Rachael Ray is not a cook, she's an entertainer" (<a href="http://www.usmagazine.com/celebrity-news/news/martha-stewart-slams-rachael-ray-20091811" target="_blank">see link here</a>). At the time, I thought it sounded snobbish and harsh... not anymore. Now, I know exactly what she meant. Not that I was ever a HUGE Rachael Ray fan before but she and Guy are definitely more celebrities than chefs. And I guess that's why they're <em>hosting</em> a show together about others doing the cooking and not themselves.<br />
<br />
Here's a piece of advice... If you want to cook any of Guy Fieri's food, don't buy his cookbook, go to <a href="http://www.foodnetwork.com/guy-fieri/index.html" target="_blank">his page on the Food Network website</a> and browse there for some of his recipes. You'll save yourself $20 on Amazon and still get what you want.<br />
<br />
Until next time...<br />
<br />
~Tina, The Other EggA Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-63041286803529432232012-01-17T22:17:00.001-05:002012-03-01T15:54:16.433-05:00Chicken + Peanut Butter = Delish!Update - If you liked this yummy curry soup, come join SoupaPalooza at <a href="http://tidymom.net/" target="_blank">TidyMom</a> and <a href="http://dineanddish.net/" target="_blank">Dine and Dish</a> sponsored by <a href="http://www.kitchenaid.com/flash.cmd?/#/page/home" target="_blank">KitchenAid</a>, <a href="http://www.redstaryeast.com/" target="_blank">Red Star Yeast</a> and <a href="http://cookware.lecreuset.com/">Le Creuset</a> for a whole stockpot full of great recipes!!<br />
<br />
I have been craving the spicy food lately, even with the really warm winter we have been having, there is nothing better than a warm bowl of spicy soup on a winter day! I went looking for a curry recipe that used the ingredients that I had in the cupboard already and I found this super easy one on <a href="http://www.delish.com/recipefinder/curry-coconut-peanut-soup-recipe-rbk0112?click=recipe_sr" target="_blank">delish.com</a>.<br />
<br />
<div align="center">Easy Peanut Butter Curry</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiW53Ku3TMpdJ_iyTBy7KbdqfAo8C8d6ryxUG92Irc8W_eRaa7nyG5UNdC8uN-FmPkQFRcyC1XCKyyJ9Z95xqkvB3c8SBhGgFiRS3eLZWiMYuQgQ4Qr3qDP3OFYPs9qi241HjMtLkkyvm/s1600/Peanut+Butter+Curry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZiW53Ku3TMpdJ_iyTBy7KbdqfAo8C8d6ryxUG92Irc8W_eRaa7nyG5UNdC8uN-FmPkQFRcyC1XCKyyJ9Z95xqkvB3c8SBhGgFiRS3eLZWiMYuQgQ4Qr3qDP3OFYPs9qi241HjMtLkkyvm/s640/Peanut+Butter+Curry.JPG" width="640" /></a></div><br />
<br />
Every time I read peanut butter and chicken together, in the same soup, I'm a little weirded out. I mean you wouldn't have a chicken and peanut butter sandwich, right? But this Peanut Butter Curry was super easy and fantastic! For the original recipe, visit the link above, here is my adapted version that is a little spicier and includes more vegetables<br />
<br />
<br />
<li class="ingredient"><span class="amount">3/4</span> C<span class="unit"> </span><span class="name">smooth peanut butter</span></li><br />
<br />
<br />
<br />
<li class="ingredient"><span class="amount">2<span class="value-title" title="2 cup(s)"></span></span> C<span class="unit"> </span><span class="name">low-sodium chicken broth</span></li><br />
<br />
<br />
<br />
<li class="ingredient">3 T<span class="unit"> </span><span class="name">madras curry paste</span></li><br />
<br />
<br />
<br />
<li class="ingredient"><span class="amount">1<span class="value-title" title="1 can(s)"></span></span> <span class="unit">can</span> (13 2/3-ounce) <span class="name">unsweetened light coconut milk</span></li><br />
<br />
<br />
<br />
<li class="ingredient"><span class="amount">1<span class="value-title" title="1 can(s)"></span></span> <span class="unit">can</span> (14 1/2-ounce) <span class="name">fire-roasted diced tomatoes (I used Muir Glen)</span></li><br />
<br />
<br />
<br />
<li class="ingredient"><span class="amount">2<span class="value-title" title="2 cup(s)"></span></span> boneless skinless chicken breasts</li><br />
<br />
<br />
<br />
<li class="ingredient">1 pkg (8 ounce) sliced mushrooms</li><br />
<br />
<br />
<br />
<li class="ingredient">1/2 C shredded carrots</li><br />
<br />
<br />
<br />
Coat a pan with non stick spray and cook the chicken breasts, set chicken breasts aside and shred the chicken using two forks. Using the same pan saute the mushrooms and carrots over medium heat until the carrots are soft. <br />
<br />
In a large saucepan, whisk broth and curry paste. Heat over medium heat to boiling. Whisk in coconut milk and peanut butter, and simmer for 2 to 3 minutes. Stir in tomatoes, chicken, mushrooms, carrots and cook until heated through. Sprinkle with peanuts and serve with lime wedges, if desired.<br />
<br />
<span style="font-size: large;">-Meg</span>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com1tag:blogger.com,1999:blog-6931138689455803183.post-60770980684256126752012-01-15T21:01:00.002-05:002012-01-15T21:16:32.730-05:00Red, White, and Green LasagnaSunday night is the night I go through the fridge making sure to throw away any expired salad dressings, make sure I'm not growing any science projects in the produce drawer, and check any meat that I hadn't had a chance to cook yet and see if I need to throw it in the freezer (I HATE wasting groceries when there are still hungry people - when they solve world hunger I will begin to waste with abandon...but until then) and as I was going through my weekly inventory, I had some marinara and pesto that I needed to use up, and some turkey sausage that was only a few days from expiring, so this multi-colored lasagna was born.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/67f408af-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/67f408af-1.jpg" width="640" /></a></div><br />
<br />
Red, White, and Green Lasagna<br />
<br />
For the red layer:<br />
1 - 15 oz Marinara (I used Buitoni - but any marinara would do)<br />
8 - Oven Ready Lasagna Noodles<br />
<br />
For the white layer:<br />
2 - 15 oz Tubs of Fat Free Ricotta Cheese<br />
1/2 C Egg Beaters (or you can use 2 large eggs)<br />
2t Italian Seasoning<br />
1/2 C Shredded Parmesan Cheese <br />
1 3/4 C Shredded Italian 3 Cheese 2% Milk Blend (You could also use regular Italian Blend)<br />
<br />
For the green layer:<br />
1 - 7oz Reduced Fat Pesto (I used Buitoni - but any pesto would do)<br />
1 - 10oz Pkg Archer Farms Spinach Garlic Turkey Sausage, Sliced<br />
1 - 8oz Pkg Sliced Mushrooms<br />
Dash of salt<br />
non-stick cooking spray<br />
<br />
Topping:<br />
1/4 C Shredded Parmesan Cheese<br />
1 C Shredded Italian 3 Cheese 2% Milk Blend <br />
<br />
Preheat the oven to 375 degrees<br />
<br />
First assemble the green layer by spraying a skillet with non-stick spray and sprinkle with a dash of salt, putting the skillet on medium heat, add the mushrooms and cook for 5 minutes and then add the sliced sausage and cook until the mushrooms and sausage slices are browned. Once browned, remove from heat and stir in the pesto, and set aside.<br />
<br />
Next assemble the white layer by mixing together the cheeses, egg, and italian seasoning in a medium bowl and set aside.<br />
<br />
Now you're ready to put the lasagna together, in a 9x13 baking dish put half of the marinara on the bottom of the pan, then place 4 of the lasagna noodles on top. Then spread half of the white layer mixture on top of the noodles, followed by half of the green layer then 4 lasagna noodles. Then to finish it off spread out the remaining half of the marinara on top of the noodles, then the remaining half of the white layer mixture and the last half of the green layer mixture layered on top. <br />
<br />
Bake in a 375 degree oven for 60 minutes, sprinkle the topping cheeses on top and put back into the oven for 10 minutes.<br />
<br />
Reasons I like this lasagna:<br />
<ul><li>Its easy to use light ingredients and you can't taste the difference </li>
<li>The only cooking involved was to brown the sausage and mushrooms</li>
<li>This lasagna has 8-10 servings, which means that I will cook once and have multiple meals already made</li>
<li>Lasagnas freeze beautifully - you can assemble it and freeze before or after baking</li>
<li>It was easy enough that I was able to watch the Golden Globes pre-show red carpet while assembling it</li>
</ul>I hope everyone had a great weekend!<br />
<br />
<span style="font-size: large;">-Meg </span>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-9359287752089500442012-01-12T19:50:00.000-05:002012-01-12T19:50:55.555-05:00So You Think You Can Cook?Tonight, I was driving home (stomach growling), thinking about what I was going to make for dinner. Usually, my quick and easy go-to dinner in the winter is a little angel hair pasta with butter and grated cheese. There's nothing like easy, cheesy pasta to make all the insanity of your day melt away!<br />
<br />
However, after chatting with Meg today, I decided to change it up a little. We were talking about how since the start of the blog, we find ourselves cooking more and wanting to try new things. To stop making the same things over and over because we're too afraid (or lazy?) to go outside of our comfort zone. So, I ran with that thought.<br />
<br />
To add a little pizazz to my "lazy-man's dinner", I heated a tablespoon of olive oil in a pan, added a teaspoon of garlic, a teaspoon of basil and a pinch of salt and pepper. Once the noodles were finished cooking and drained, I tossed it in the mixture. Added some grated cheese and... VOILA! It was so much tastier than my usual noodles and cheese. It was EGG-CELLENT!<br />
<br />
(Please note that I was also watching Celebrity Cook-Off Rachael Ray vs. Guy Fieri. I don't know if it was the spirit of the show or my lack of 'experience' but I may as well have been a contestant. I'm jumping around the kitchen trying to make sure the garlic doesn't burn or that the noodles don't set too long. After all was cooked and eaten, I looked back and saw stuff laying everywhere. It was just so pathetic. If a camera was in the kitchen, you would've seen a crazed-hungry, jumping bean making a total mess... Just sayin'.)<br />
<br />
Now, I know this is nothing special BUT, I tried something different. Moved outside my comfort zone... on a week night at that! This is not the kind of thing I usually do. So, Bravo, Tina! Bravo!<br />
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Until next time...<br />
<br />
~Tina, the other eggA Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-24680430448536638332012-01-10T22:31:00.000-05:002012-01-10T22:31:31.643-05:00Lasagna - Turned Up A Notch!Almost every night, for at least half an hour, I'm in my kitchen watching my favorite cooking shows. The Barefoot Contessa, Cooking For Real with Sunny Anderson, Guy's Big Bite, Giada at Home (I know, I know, I have issues. I'm a Celebrity Chef Groupie *sigh*)... I sit there watching in awe, not only of their yummy-looking dishes but at how much fun they're having. The ease in which they create their dishes. Like it's the easiest thing to do... and they're there to show us how. But it just doesn't seem that way when I try to recreate the receipes. It seems like it's taking forever AND I make a massive mess of my kitchen. <br />
<br />
<strong>Then I have an epiphany:</strong> These people take hours making their dishes and then are edited to fit in a 30 minute segment AAAAAND don't have to clean up after themselves! UGH! Of course, they don't show you THAT on the show! Because I'm pretty sure if I had a "staff" to clean up after me, cooking would be so much easier and I would look just like them!<br />
<br />
For Christmas, my friend's mother gave me The Barefoot Contessa Family-Style Cookbook. I was so excited! I couldn't wait to try out a recipe. And finally did, this past Sunday. I was really craving comfort food so I decided to start out easy and try the <a href="http://www.foodnetwork.com/recipes/ina-garten/turkey-lasagna-recipe/index.html" target="_blank">Lasagna with Turkey Sausage</a>. Now, I've been baking the same, super yummy lasagna for years. But, like Ina says "we're going to turn it up a notch!"...<br />
<br />
...And so we did.<br />
<br />
First off, Ina says the lasagna takes 20 minutes to prepare. You know what I say? She lied. It took me a good hour to prep the whole lasagna. For crying out loud, it's a 3 step process! Noodles, meat sauce and cheesy mix! 20 minutes?? I. Don't. Think. So. Plus, my kitchen was a disaster area! It looked like a tornado had just finished blowing through!<br />
<br />
Second, I did make some changes to the ingredients to, let's say, fit more to my style. See my remarks in red below...<br />
<ul class="kv-ingred-list1"><li class="ingredient"><span style="font-family: inherit;">2 tablespoons olive oil </span></li>
<li class="ingredient"><span style="font-family: inherit;">1 cup chopped yellow onion - 1 onion </span></li>
<li class="ingredient"><span style="font-family: inherit;">2 garlic cloves</span><span style="font-family: inherit;">, minced <span style="color: red;">(2 teaspoons minced garlic, <em>from a jar</em>)</span></span></li>
<li class="ingredient"><span style="font-family: inherit;">1 1/2 pounds sweet Italian turkey sausage</span><span style="font-family: inherit;">, casings removed <span style="color: red;">(1 Jimmy Dean Pork Sausage Roll)</span></span></li>
<li class="ingredient"><span style="font-family: inherit;">1 (28-ounce) can crushed tomatoes in tomato puree <span style="color: red;">(crushed tomatoes <em>IN</em> puree? No, just crushed tomatoes!)</span></span></li>
<li class="ingredient"><span style="font-family: inherit;">1 (6-ounce) can tomato paste</span></li>
<li class="ingredient"><span style="font-family: inherit;">1/4 cup chopped fresh flat-leaf parsley</span><span style="font-family: inherit;">, divided <span style="color: red;">(1/4 cup dried parsley)</span></span></li>
<li class="ingredient"><span style="font-family: inherit;">1/2 cup chopped fresh basil leaves <span style="color: red;">(1/2 cup dried basil leaves)</span></span></li>
<li class="ingredient"><span style="font-family: inherit;">Kosher salt </span></li>
<li class="ingredient"><span style="font-family: inherit;">Freshly ground black pepper </span></li>
<li class="ingredient"><span style="font-family: inherit;">1/2 pound lasagna</span><span style="font-family: inherit;"> noodles <span style="color: red;">(8 lasagna noodles)</span></span></li>
<li class="ingredient"><span style="font-family: inherit;">15 ounces ricotta cheese</span></li>
<li class="ingredient"><span style="font-family: inherit;">3 to 4 ounces creamy goat cheese, crumbled </span></li>
<li class="ingredient"><span style="font-family: inherit;">1 cup grated </span><span style="font-family: inherit;">P</span><span style="font-family: inherit;">armesan, plus 1/4 cup for sprinkling </span></li>
<li class="ingredient"><span style="font-family: inherit;">1 extra-large egg, lightly beaten </span></li>
<li class="ingredient"><span style="font-family: inherit;">1 pound fresh </span><span style="font-family: inherit;">m</span><span style="font-family: inherit;">ozzarella, thinly sliced</span></li>
</ul>The fact of the matter is, I only have a chance to cook on the weekends. To constantly buy fresh herbs, when I already have the dried ones in my cupboard (and refrigerator), for two people to eat, seems ludicrous. I almost <em>never</em> use fresh herbs and my meals are just as tasty. Also, I don't care for turkey... Unless it's a big, fat bird in the middle of my table at Thanksgiving dinner.<br />
<br />
So, let me say this... I ♥ Ina Garten! I LOVE her recipes and will continue to recreate them. This lasagna was definitely a step up from the lasagna I'd been making. I think the thinly-sliced mozzarella was better than the shredded mozzarella I used to use. To me, it gave it a "thicker" taste. And the goat cheese? Why had I never thought to put that in my old recipe? I mean seriously, it gave it fabulous texture and taste! Much creamier with a little tang. I'll never go back! This is now MY recipe for lasagna going forward!<br />
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<img border="0" src="https://lh6.googleusercontent.com/-oodQ_U1oER4/Tw0AK5lZU4I/AAAAAAAAAG8/k4b0XLHDEdw/s288/1326252062047.jpeg" style="display: block; height: 216px; margin: 0px auto 10px; text-align: center; width: 288px;" /><br />
And how great was it that my new <a href="http://www.qvc.com/qic/qvcapp.aspx/view.2/app.detail/params.item.K27938.desc.Temp-tations-Old-World-16-piece-Oven-to-Table-Set" target="_blank">Temp-tations Old-World Oven-to-Table Set</a> came just in time? AWESOME!<br />
<br />
~TinaA Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-40406669807658292812012-01-10T21:17:00.000-05:002012-01-10T21:17:07.073-05:00Every Lazy Lady's Dream - Candy Bar CookiesHappy New Year!! For those of you that have resolutions that include losing weight or eating less sugar, you'll want to go get back on the treadmill and just ignore this. <br />
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Ok, now that I have just "my people" here, Crisco's chosen ones, lets talk cookies - sometimes a girl just needs a plate full of cookies that look impressive and taste fantastic, but you don't have the time or energy to start on a recipe that begins with "Sift the first 12 dry ingredients together" then this is the cookie for you. This isn't a recipe, this is simple assembly. <br />
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Candy Bar Cookies<br />
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What You'll Need<br />
Premade Sugar Cookie Dough<br />
Snickers Mini Size Candy Bars<br />
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Using your cookie scoop, scoop out the desired number of cookies so that you have uniform amounts of cookie dough. <br />
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Flatten the scoops into little round circles.<br />
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Put a snickers mini in the middle of the dough, and seal the candy bar inside.<br />
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Place on a cookie sheet and bake as directed, taking the cookies out a minute before suggested so they don't burn on the bottoms as you let them cool while they are on the pan instead of a rack because they are pretty delicate and fall apart when moved since their middles are all melted chocolate and nougat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-dTPd-SdRSYw30phLYDR6xYK3f0YRTF_2t3CezWjiVlqDHkyRVm4UkffX9C7o7vtoS-2j05M_N9uoXAeXgW6mJK70IAsGwUDTzG9eF2bSzP8PMCpXk9xgwfYsk_yBl2TRcHLskygwmcX/s640/blogger-image--586942224.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy-dTPd-SdRSYw30phLYDR6xYK3f0YRTF_2t3CezWjiVlqDHkyRVm4UkffX9C7o7vtoS-2j05M_N9uoXAeXgW6mJK70IAsGwUDTzG9eF2bSzP8PMCpXk9xgwfYsk_yBl2TRcHLskygwmcX/s640/blogger-image--586942224.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;">If you are feeling particularly motivated you can decorate the tops of the cookies (Nothing says lazy lady like posting a pic of the Christmas tree cookies in January, now does it?!?) To decorate the tops, I put a few green Wilton candy melts and a few red Wilton candy melts into freezer bags, put them in the microwave for 30 second intervals, stopping between to knead the melting candy until it was the right consistency to squirt out of a snipped off freezer bag corner and just freehanded the trees. I think they would also be cute with white snowflakes on top for winter, red hearts piped on for Valentines, shamrocks for St Patrick's Day and so on. (Where did I get the idea to pipe on decorations using a freezer bag with the corner snipped off? Well Tina of course, she's brilliant if you haven't noticed!) </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/blogger-image-1054055046-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="564" src="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/blogger-image-1054055046-1.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So, don't stop here with just the sugar cookie and snickers bars, come up with your own combos, such as peanut butter cookie dough with Reese's minis inside - there is no end to the flavor combinations and these cookies are so easy you will find yourself making them over and over and the best part, people ALWAYS compliment how yummy these cookies are! Enjoy!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">-Meg</span></div><div class="separator" style="clear: both; text-align: left;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"></div>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-83328939932412242602012-01-03T20:23:00.000-05:002012-01-03T20:23:23.779-05:00Meat & Potatoes, Please!!!My belly is so full! I cooked the tastiest roast and lets just say... I gorged! Yeah, I have a way of doing things like that. Over-indulging is my middle name!<br />
<br />
Last week I told my husband to pick up some "dinner meats" from the grocery store. What I got was a 2 lb eye of round roast. Now, since I'm fairly new to cooking (and loving every minute of it), I don't really know much about cuts of meat. Only that I like to eat them. I guess I should do some research. Anyway, in the end I did realize that it's a tougher cut but it didn't really matter... because it was TASTY!!!<br />
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Look at it, isn't it beautiful?!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dY8AhQiLSI8/TwOoRzJF8tI/AAAAAAAAAE4/N8rez_uuy7A/s1600/20120103183413-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" rea="true" src="http://2.bp.blogspot.com/-dY8AhQiLSI8/TwOoRzJF8tI/AAAAAAAAAE4/N8rez_uuy7A/s320/20120103183413-1.jpg" width="240" /></a></div><br />
We'll call this <strong><u>Herb-Rubbed Eye of Round Roast with Red Potatoes and Onions</u></strong> :)<br />
<div class="separator" style="clear: both; text-align: center;"></div><strong>Ingredients</strong><br />
<ul><li>1 - 2 lb eye of round roast (or any other roasting meat)</li>
<li>2 1/2 tsps kosher salt</li>
<li>2 1/2 tsps paprika</li>
<li>1 tsp garlic powder</li>
<li>1/2 tsp black pepper</li>
<li>1/2 tsp onion powder</li>
<li>1/2 tsp cayenne pepper</li>
<li>1/2 tsp dried oregano</li>
<li>1/2 tsp dried thyme</li>
<li>1/4 cup olive oil</li>
<li>4 red potatoes, quartered</li>
<li>1 yellow onion, quartered</li>
</ul><strong>Directions</strong><br />
<br />
In a small bowl, mix all of the spices and olive oil. Let sit for 10 minutes.<br />
<br />
Preheat the oven to 325 degrees F.<br />
<br />
Next you can prepare one of two ways... 1) Place in 13x9 baking dish, add potatoes and onions to surround the roast then pour spice mixture all over meat, then rub it in to make sure the whole cut is completely covered. Or - my personal favorite - 2) Prepare the same as number one BUT do so in an oven bag. I absolutely LOVE LOVE LOVE Reynold's Oven Bags! Not only do they not make your bakeware super messy but they also allow you to do whatever you want instead of standing at the oven constantly basting. That would drive me insane! I highly recommend Preparation #2.<br />
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Roast for about 1 1/4 hours for a nice medium rare center. Remove from oven and cover with a little aluminum foil and let set for 15 minutes before slicing. (By the way, I don't slice... I leave that job to my husband!)<br />
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So, if you're a meat and potatoes kind of person, then I highly recommend! The herb rub made both the meat and potatoes super flavorful!<br />
<br />
~TinaA Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-44331387835573624202011-12-31T20:37:00.001-05:002011-12-31T20:37:45.870-05:00Welcoming Martha to Casa de Tina<div xmlns='http://www.w3.org/1999/xhtml'>I just HAD to share my bargain purchase with you! Who knew Martha Stewart had DVDs?! Not me! I was so excited I wanted to scream! (I think I did)<br/>
<br/>
<a href='https://lh5.googleusercontent.com/-DFACFaYKzEE/Tv-46GYFGWI/AAAAAAAAAEg/ElF1lTztcpY/1325381771197.jpeg' onblur='try {parent.deselectBloggerImageGracefully();} catch(e) {}'><img border='0' src='https://lh5.googleusercontent.com/-DFACFaYKzEE/Tv-46GYFGWI/AAAAAAAAAEg/ElF1lTztcpY/s288/1325381771197.jpeg' style='display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 216px; height: 288px;'/></a><br/>
<br/>
I know what I'm doing tomorrow! :)<br/>
<br/>
~Tina</div>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-43154803314041002772011-12-28T20:55:00.002-05:002012-01-10T22:19:52.908-05:00Trying to Cook Away a ColdMost people spend their after Christmas days shopping - <em>I am so jealous of Tina's new planner and all of the other fab things she got at the after Christmas sales</em> -I however, spend my after Christmas time trying to get over a cold almost every year. I Purell, Zicam, and Airborne it up, but it doesn't seem to help - the only reason I can think of is that my husband wants to keep me from filling up our house with discounted holiday goods and secretly has every sick little kid lick my toothbrush in an effort to keep me away from the after holiday sales. But I digress..<br />
<br />
To start to kick this silly cold, I first whipped up a variation of my mom's lemon and honey remedy. whenever I got sick as a kid, my mom would take honey and lemon and microwave it until it was warm and let me tell you what - its so yummy it was almost worth getting sick! As an adult I have doctored it up a bit and I won't claim that its a "cure" but it sure does make your throat feel better and you stop coughing for awhile. <br />
<br />
Adult Lemon Honey Cold Remedy - make it as big or as small of a cup as you'd like<br />
1 part brewed green tea<br />
1 part lemon juice<br />
4 parts honey<br />
put in the microwave for ~30 seconds, then stir in 1 part Jack Daniels<br />
<br />
I will say this did make me feel better for a little while, but then I started to feel congested so it was time to get out the big guns...SPICY FOOD!! I had seen a recipe in Redbook a month or so ago that made spicy peanut noodles with good ole peanut butter - so using that as a base, I made a few variations to come up with my version of Spicy Peanut Noodles (click <a href="http://www.redbookmag.com/recipefinder/spicy-peanut-noodles-recipe-rbk0112?click=recipe_sr" target="_blank">here</a> to see the original Redbook recipe)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/2011-12-26byEye-Fi/DSCN0301-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/2011-12-26byEye-Fi/DSCN0301-1.jpg" width="582" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;">To make Spicy Peanut Noodles you'll need:</div><ul><li>1 lb cooked spaghetti noodles (I used whole grain ones, but any would do)</li>
<li><div class="separator" style="clear: both; text-align: left;"><span class="amount">3/4</span> <span class="unit">cup </span><span class="name">chunky peanut butter</span></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><span class="amount">1/4</span> <span class="unit">cup </span><span class="name">low-sodium soy sauce, plus a splash for cooking the mushrooms</span></div></li>
<li><div class="separator" style="clear: both; text-align: left;">1/2 cup Siracha (you may want to use less - I was trying to kill a cold)</div></li>
<li><div class="separator" style="clear: both; text-align: left;">1T garlic (I used the squeeze out of a tube kind - but minced cloves would work great too)</div></li>
<li><div class="separator" style="clear: both; text-align: left;"><span class="amount">1<span class="value-title" title="1 cup(s)"></span></span> <span class="unit">cup </span><span class="name">shredded carrots</span></div></li>
<li><div class="separator" style="clear: both; text-align: left;"><span class="name">1 cup cubed cooked chicken (I used the already cooked chicken breasts from Trader Joe's)</span></div></li>
<li><div class="separator" style="clear: both; text-align: left;">1 pkg of sliced mushrooms (I used baby bellas, but any would do)</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Sesame Seeds (optional)</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Sesame oil (optional)</div></li>
</ul><div class="separator" style="clear: both; text-align: left;">In a wok or a large skillet, spray a little non-stick spray into the bottom of your pan and pour in the package of sliced mushrooms and a splash of soy sauce and let the mushrooms cook for 5 min and then add in the shredded carrots and chicken. Then, in a small bowl, stir together peanut butter, soy sauce, siracha, garlic, and 1/3 cup warm water until smooth and pour into the wok along with the spaghetti and toss until combined. Sprinkle sesame seeds and oil over each serving.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Here's why I love Spicy Peanut Noodles - It was a large enough to feed the hubby and I for two very generous meals and a snack for me inbetween, you can vary the heat by adding or subtracting a little Siracha, it took longer to boil the water for the noodles than it did to stir everything together, and I could breathe through BOTH nostrils after I finished a bowl! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Next time you sniffle or you just need an easy throw together meal - give spicy noodles a try!</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">-Meg</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-15153981227434980482011-12-27T19:38:00.000-05:002011-12-27T19:38:05.012-05:00A Resolution Or Two... Or Three!At the moment, I'm sitting in my kitchen watching Giada on the DVR and thinking about the upcoming New Year (I'm obsessed with cooking shows so much that I record them to watch later. Giada and Ina Garten are my faves!!!!).<br />
<br />
<a href="http://coupleofgoodeggs.blogspot.com/2011/12/tina-grinch-who-killed-christmas-2011.html" target="_blank">In my last post</a>, I told you that I totally failed at Christmas 2011. It was a huge "Tina Disaster". Meaning, I only had myself to blame...<br />
<br />
(Side note: When you fail at Christmas, it turns out it the clean-up is much quicker and easier. I'm already finished cleaning it up and Christmas is now officially behind me. Now, I'm concerned with what lies ahead.)<br />
<br />
Most of my life, I've been a disorganized mess. If you ever watched the show Friends, there was this one episode where Chandler and Monica had moved in together and she had the mysterious closet that wouldn't open. When Chandler finally got it open, he realized it was her "sloppy as a pig" closet. Yeah, that can be me. It used to never be a big deal because whether it was laying things wherever I last used them or never recording an appointment, it didn't matter because my mind was always sharp. I always remembered where I last used the scotch tape and scissors and I always remembered when my next hair or doctor's appointment was (or just got lucky enough that these appointments had great reminders from my salon or doctor's office). Then there was a hiccup in the road... I hit my 30's! I just couldn't remember things like I used to. I'd lay things down, forget about them, then have to listen to my husband complain because he couldn't find anything. And with not being able to remember things like I used to that meant that I was letting everything get away from me. Not only my things but time too. Well after the Christmas 2011 disaster, I've vowed to never let this happen again - EVER!<br />
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What did I do the day after Christmas? I hit the bookstore to buy an engagement planner! (You didn't think I would do so <em>before</em> Christmas did you? Why pay $15 for a planner, when I only have to pay $7.50 during the <strong>After Christmas Sale</strong>!) I even bought one of the bigger ones (7" x 9") so that I'd have more room to jot down lists and other reminders plus <u>it will be harder to misplace</u>.<br />
<br />
In less than 24 hours, I've added all of my family and friends birthdays, upcoming appointments, any plans that have already been made to be with family or friends, holiday and personal time off from work AND things to do around the holiday time.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-LM4cB488PiI/TvphaCpec5I/AAAAAAAAAEE/-EBEO3ukHBk/s1600/planner3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320px" rea="true" src="http://1.bp.blogspot.com/-LM4cB488PiI/TvphaCpec5I/AAAAAAAAAEE/-EBEO3ukHBk/s320/planner3.jpg" width="240px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dcPi6Bk6imY/TvphqgEjCbI/AAAAAAAAAEM/xUU3sHHK26s/s1600/planner2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://4.bp.blogspot.com/-dcPi6Bk6imY/TvphqgEjCbI/AAAAAAAAAEM/xUU3sHHK26s/s320/planner2.jpg" width="320px" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BRBmKf0S0No/TvphvK5Mb3I/AAAAAAAAAEU/4-wKUk20vJU/s1600/planner1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240px" rea="true" src="http://4.bp.blogspot.com/-BRBmKf0S0No/TvphvK5Mb3I/AAAAAAAAAEU/4-wKUk20vJU/s320/planner1.jpg" width="320px" /></a></div><br />
So, in case you're still unsure, my New Year's Resolution is to become more organized. Not only to carry this engagement planner every where I go and follow it to a "T" but also to get my house in order. My other resolution is to start finishing some projects that have been in limbo for way too long. I'll keep you updated during my (mis)adventures.<br />
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So, I ask, what's your resolution?<br />
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Have a Happy and Egg-cellent New Year 2012!<br />
<br />
~TinaA Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-69897154878082383272011-12-25T21:29:00.003-05:002012-01-10T22:20:51.071-05:00Accidental Pumpkin Pie Stuffed French ToastThey say necessity is the mother of all invention, and that is definitely the case with this pumpkin pie stuffed french toast. I got a call this morning that the flu had hit at my sister's house, so we were postponing Christmas at my Mom and Dad's - which meant I was now responsible for making breakfast for me and the hubby. I wanted to make traditional french toast this morning, since its Christmas-y and really easy, but when I looked in the fridge I didn't have any maple syrup, so "normal" french toast was out since all of the grocery stores were closed. I started rummaging and I did have canned pumpkin and some cream cheese, and that is how pumpkin pie stuffed french toast was born. I was a little apprehensive if it would really taste like pumpkin pie and if it would be sweet enough, especially since I didn't have any syrup to fall back on, but it got two enthusiastic thumbs up from the hubby! <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/2011-12-25byEye-Fi/DSCN0289.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="618" src="http://i1110.photobucket.com/albums/h458/Behindthebigsunglasses/2011-12-25byEye-Fi/DSCN0289.jpg" width="640" /></a></div><div style="text-align: center;"><span style="font-size: xx-small;"><em>In hindsight I should have cut the toast open so you can see the yummy filling inside - but I was trying to snap a pic before the hubby took a bite!</em></span> </div><div style="text-align: left;"><br />
</div><div style="text-align: left;">What you'll need for 2 servings - FYI this recipe easily multiplies:</div><ul><li> 4 slices of bread</li>
<li><div style="text-align: left;">1/4 C canned pumpkin</div></li>
<li><div style="text-align: left;">1/4 C cream cheese (I used reduced fat, but any kind would work fine</div></li>
<li><div style="text-align: left;">3 T brown sugar</div></li>
<li><div style="text-align: left;">Pinch of cinnamon</div></li>
<li><div style="text-align: left;">Pinch of nutmeg</div></li>
<li><div style="text-align: left;">2 T butter</div></li>
<li><div style="text-align: left;">2 eggs</div></li>
<li><div style="text-align: left;">splash of milk</div></li>
<li><div style="text-align: left;">powdered sugar (optional)</div></li>
<div style="text-align: left;"></div></ul><div style="text-align: left;">Mix together the pumpkin, cream cheese, brown sugar, cinnamon, and nutmeg together with a fork until the lumps disappear to form the filling mixture. Lay out your slices of bread and spread 1/4 of the filling mixture on one side of each piece of bread. Put the sides with the filling on them together to form a "sandwich". In a large bowl crack the two eggs, splash in a little milk, and stir with a fork until combined. Dip the "sandwiches" into the egg and milk mixture coating all sides. In a skillet (or in my case I used my griddler) melt the butter over medium heat and place the sandwiches in the pan once the butter starts to brown just a little. Cook on one side until its golden, then flip and continue cooking until the other side is golden. When the toast is ready, put on a plate and sprinkle with powdered sugar. Enjoy!!<br />
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<span style="font-size: large;">-Meg</span></div><div style="text-align: left;"></div>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-42232159466506558862011-12-24T23:40:00.000-05:002011-12-24T23:40:46.064-05:00Tina, The Grinch Who Killed Christmas 2011Thank goodness for Meg. Frankly, without her, our blog would've been Christmas-less. She's my rock!<br />
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I started off with grand intentions and somewhere along the line, everything just spiraled out of control. My house is a wreck, it doesn't smell of baked cookies and... there's no Christmas tree. All of the Christmas gifts are wrapped and leaning up against the entertainment center in the living room. *sigh* I know, I know - I'm the worst Martha-wannabe EVER!<br />
<br />
I could go into all sorts of <strike>reasons</strike> excuses as to what happened and why but, it's just not worth it. Let's just say I'm feeling like a total Christmas failure. Yes, Tina, you get a big, fat <strong><span style="color: red; font-size: x-large;">F</span></strong> for Christmas 2011!!!<br />
<br />
(head hanging in shame)<br />
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With that being said and a huge, massive <em>promise</em> to finish off 2011 with a banging New Year's post, I would like to wish all of you a very Merry Christmas!<br />
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See you in a week for 2012 Resolutions!<br />
<br />
~<strike>Grinch</strike>TinaA Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-7249759701162683072011-12-24T13:57:00.000-05:002011-12-24T13:57:27.959-05:00A Holiday Card Tip and Greetings from Sophie the Wonder Pup<div class="separator" style="clear: both; text-align: left;">As Christmas nears and we look at all the beautiful cards and letters our friends and family have sent, inevitably there is someone who has sent you a card and you cringe as you remember you forgot to send them one. Here is my tip for making sure I'm prepared every year to not leave any well wishers behind. As I recieve my holiday cards and hang them up, I save all of the envelopes with the return address on them in a big ziploc bag so I have an "address book in a bag" for next year and I store the bag with my christmas ornaments so I'm set as soon as I put up the tree! </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div style="clear: both; text-align: center;">Sophie couldn't let the season pass without wishing everyone Happy Holidays!! </div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-size: large;">-Meg</span></div>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-15751812936559966702011-12-24T13:36:00.000-05:002011-12-24T13:36:16.566-05:00Fantasy Fudge Facelift<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuHKJPLe4E07ZWX-hl_bdLRn9Nhhfx_kkZkXxxpGzuwZYnnG7oe-7JiUTaGGOigXMxcJp24JBKDMX25ePpSN2_I66ZO7oeS_ArrgzAm9KI5fGdFHDcVNJjzwkDwExGOaOp0ExR0GcX4gb/s640/blogger-image-1504407933.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXuHKJPLe4E07ZWX-hl_bdLRn9Nhhfx_kkZkXxxpGzuwZYnnG7oe-7JiUTaGGOigXMxcJp24JBKDMX25ePpSN2_I66ZO7oeS_ArrgzAm9KI5fGdFHDcVNJjzwkDwExGOaOp0ExR0GcX4gb/s400/blogger-image-1504407933.jpg" width="299" /></a></div><br />
There's nothing better at Christmastime than good ole Fantasy Fudge, its printed on the back of the marshmallow fluff and chances are your Mom and her Mom before her have all made a pan of this holiday staple. (Why don't we make fudge for 4th of July I wonder?? We'll save that for a later post) Well this year, one type of fudge just wasn't enough - so with a little tweaking I have two new cousins for this old holiday standby. Peanut Butter Cup Fudge and Vanilla Caramel Fudge. To get the original fantasy fudge recipe, go <a href="http://www.kraftrecipes.com/recipes/fantasy-fudge-51833.aspx" target="_blank">here.</a> This year I made the original recipe minus the walnuts, much like coconut and politics, walnuts have a definite polarizing effect on people, you're either very much so against OR in favor of them, i'm part of the against camp myself, but anyway, moving on to our facelift.<br />
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Variation 1 - Peanut Butter Cup Fudge<br />
If you like Reese's - then this is the fudge for you! Follow the fantasy fudge recipe just as suggested, but instead of chocolate, replace it with Wilton peanut butter flavored candy melts to make a delicious peanut butter fudge, and after you put it into the prepared pan while its still hot, sprinkle some choc chips on top and after they get soft from the warm fudge, drag your knife through the melted chocolate to swirl and TAH DAH, you have Peanut Butter Cup Fudge! <br />
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Variation 2 - Vanilla Caramel Fudge<br />
Once again, prepare the fantasy fudge recipe as suggested, but instead of chocolate, use vanilla flavored Wilton candy melts instead. As you put the warm vanilla fudge into the prepared pan, smooth it out and then place dollops of caramel sauce (I used Archer Farms Caramel Sauce from the ice cream toppings section at Target) on top of the fudge and drag your knife through to make the swirls. If you like caramel, then this is the fudge for you! I will admit if I had to do this over I would have then crusted the top with dry roasted salted peanuts and it would have tasted EXACTLY like a salted nut roll! So please, learn from my mistake and have some salted peanuts nearby! <br />
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This little package of fudge is going to our puppy groomer because she is just as sweet as this fudge! <br />
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I hope everyone is having a good Christmas Eve delivering goodies and well wishes to friends and family!<br />
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Merry Christmas!<br />
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<div class="separator" style="border: currentColor; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8sHZy2cttuPov0C7PGfjezUaMvxB8A6QP0d4fgxgHGL3jgJBdHdplKxvJ_qYd2BC6nDBJTsG_kfqwW1awMxXRTHCaMMBuz3NpQwH71u34jg7cP5fUuNXu1mf1RB85CxQaFWg7ZsBe4j9J/s640/blogger-image--310622551.jpg" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8sHZy2cttuPov0C7PGfjezUaMvxB8A6QP0d4fgxgHGL3jgJBdHdplKxvJ_qYd2BC6nDBJTsG_kfqwW1awMxXRTHCaMMBuz3NpQwH71u34jg7cP5fUuNXu1mf1RB85CxQaFWg7ZsBe4j9J/s400/blogger-image--310622551.jpg" width="400" /></a></div><div class="separator" style="border: currentColor; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border: currentColor; clear: both; text-align: left;"><span style="font-size: large;">-Meg</span></div>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-90698527570512847552011-12-12T21:20:00.000-05:002011-12-12T21:20:28.455-05:00A Quick Tour of SantaMeg's WorkshopChristmas is definitely in full swing and the projects have started - sorry these are iPhone photos - I couldn't slow down long enough to get out the real camera, but I hope you enjoy the tour!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gRskNwvQiPq4TxLicO-AYsJKJrkWbgGBxFYsjUO5e7l6lm4smwf9-xvbqBUSqlr6qFUdvRvKcdon3v9gQ6JvSYsUbkZM-Z58x3zMIFcogKH8mwR85R4wHOlL3henjOe6o3_f34Z7l_Or/s1600/Santa%2527s+Workshop.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5gRskNwvQiPq4TxLicO-AYsJKJrkWbgGBxFYsjUO5e7l6lm4smwf9-xvbqBUSqlr6qFUdvRvKcdon3v9gQ6JvSYsUbkZM-Z58x3zMIFcogKH8mwR85R4wHOlL3henjOe6o3_f34Z7l_Or/s320/Santa%2527s+Workshop.JPG" width="320" /></a></div><div style="text-align: center;"> Here's where the treats happen...</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNarOlh2WrBkOW62EoCnuzJte4FnX1p3vzTGFw6iVNYTeYl9DAjeMqe55UiguFaBI6dn2IYK-cGZNbzTq_Ehj8czkBvmIkBbHKF2BIIwcPqkRJPN6CuKxq4kWB9EC7zviUNuguPPXmyagY/s1600/melts.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNarOlh2WrBkOW62EoCnuzJte4FnX1p3vzTGFw6iVNYTeYl9DAjeMqe55UiguFaBI6dn2IYK-cGZNbzTq_Ehj8czkBvmIkBbHKF2BIIwcPqkRJPN6CuKxq4kWB9EC7zviUNuguPPXmyagY/s320/melts.JPG" width="320" /></a></div><div style="text-align: center;"> The chocolate dipping station...PS, if you don't have a Wilton Chocolate Pro and you do any dipped candies, run don't walk to the nearest Michaels next time you have the 40% off coupon and BUY IT! It makes dipped candies so easy, it melts the chocolate and keeps it at a perfect temperature for hours without burning or scorching.</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJ4E6_1i4whEugg6B8CImzZQiDk59FPqkMErANNm6Y7rNdIU53oOvrhzCV8AMGLahF-JT9vzz8Yt5RwAviuZfJiWkTkcBVozJZMxJkG28uCBNOCSevM0IEKIZMYJAPGf-r-hjMDvV-YAj/s1600/Packaging+station.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJJ4E6_1i4whEugg6B8CImzZQiDk59FPqkMErANNm6Y7rNdIU53oOvrhzCV8AMGLahF-JT9vzz8Yt5RwAviuZfJiWkTkcBVozJZMxJkG28uCBNOCSevM0IEKIZMYJAPGf-r-hjMDvV-YAj/s320/Packaging+station.JPG" width="320" /></a></div><div style="text-align: center;"> The packaging station - because treats are as only as good as they look!</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7kQ072DJOX9qDwBLqfDDY0bqLMXzsTasum_Ldcjq4V6MfKgV1RiKVs63PNUUnVnuIP_s1mVzShEGGlEw_EGjOfwiVs41rPCb2ugx2PALMYn6eUTrTwrZpoEigtS-3BAY8aPRFdXJXNgd8/s1600/dipped+candy+aftermath.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7kQ072DJOX9qDwBLqfDDY0bqLMXzsTasum_Ldcjq4V6MfKgV1RiKVs63PNUUnVnuIP_s1mVzShEGGlEw_EGjOfwiVs41rPCb2ugx2PALMYn6eUTrTwrZpoEigtS-3BAY8aPRFdXJXNgd8/s320/dipped+candy+aftermath.JPG" width="239" /></a></div><div style="text-align: center;"> The dipping begins...</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yjHcxYq2ayi6NCeE1C7Hl3Pw9D0tMIcUBYL3gdV-9lc_I5xXNlSoPOBFVY99asZc2EtoetdilvlT_3tSDwE8VbW5UppPqVLvgSNHnTeBf16rJ2GHOY64fl_4g4n-L1lcRnONd6N2urUe/s1600/deer+tree.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yjHcxYq2ayi6NCeE1C7Hl3Pw9D0tMIcUBYL3gdV-9lc_I5xXNlSoPOBFVY99asZc2EtoetdilvlT_3tSDwE8VbW5UppPqVLvgSNHnTeBf16rJ2GHOY64fl_4g4n-L1lcRnONd6N2urUe/s320/deer+tree.JPG" width="239" /></a></div><div style="text-align: center;"> And what workshop would be complete without a tree...</div><div style="text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqewc8v7KiUVQ9na_6xoXKztIRc92qIElxld7ZFO53DQkuMwYJ9FgzGVcPtv-YW38aBoxdHzSSMuLRIsBQenyvJy-NEKjspAIBMqJ-BptCEN8KdAH9prYjaqkDsGW8NGnaItXGrAt7iSSv/s1600/front+room+tree.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqewc8v7KiUVQ9na_6xoXKztIRc92qIElxld7ZFO53DQkuMwYJ9FgzGVcPtv-YW38aBoxdHzSSMuLRIsBQenyvJy-NEKjspAIBMqJ-BptCEN8KdAH9prYjaqkDsGW8NGnaItXGrAt7iSSv/s320/front+room+tree.JPG" width="239" /></a></div><br />
<div align="center">or two...</div><div align="center"><br />
</div><div align="center">Thank you for peeking at my workshop, I hope your holiday projects are in full swing!</div><div align="center"><br />
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</div><div align="left"><span style="font-size: large;">-Meg</span></div><div align="center"></div>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-22397110420731246242011-12-02T13:48:00.001-05:002011-12-02T13:49:02.750-05:00Cupcake Amateur: One Woman's Journey To Find (and Make) The Perfect Vanilla FrostingI had this great idea that cupcakes would be my "thing". The one thing that I'd be really great at when it came to baking... maybe I spoke too soon.<br />
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So, my latest invention was Cranberry Vanilla Cupcakes with Vanilla Frosting (OK, maybe it's not an invention but, I did come up with the idea without looking at a recipe book or perusing online... Kudos to me!) . The Cranberry Vanilla part was easy but, the frosting? Not so much.<br />
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I had decided to start by making the frosting first because, if it came out a little too thin, I could set it in the refrigerator for a bit while baking the cupcakes. Even though I "invented" the cupcake recipe, the Vanilla frosting recipe, I did not. I got one from a <strike>crappy</strike> bakebook I bought at Barnes & Noble on the bargain rack. Mistake #1.<br />
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Tell me what's wrong with this recipe's ingredients:<br />
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3/4 cup unsalted butter, softened<br />
1 tsp vanilla extract<br />
2 1/2 cups confectioners' sugar<br />
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See what I see? Where's the wet ingredients? No milk or heavy cream or even water... Ridiculous! And, of course, I didn't realize it until I'd already start mixing together. I tried adding milk but, in the end, it was too runny. Mistake #2.<br />
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I finally decided to go with a tweaked version of a recipe I used on an earlier cupcake. However, at first, it wasn't so great. I had put it in the fridge to set but let it set <em>too long</em>. When I took it out and whipped it some, it was still too firm and turned out like this...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7DWeS5OwFKvu3yaMqJC4aIeE28vl6DLoIlFq_vxIxyYPRrv6pXDViXIJ0uYf_bnYPDD4gzuIoI5licjKh-k0-i_PYxKrz_R35HQHl02pt1h0rSJU77gNCSeloA5TqCqcl9nEbocvcGui/s1600/mashed+potatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK7DWeS5OwFKvu3yaMqJC4aIeE28vl6DLoIlFq_vxIxyYPRrv6pXDViXIJ0uYf_bnYPDD4gzuIoI5licjKh-k0-i_PYxKrz_R35HQHl02pt1h0rSJU77gNCSeloA5TqCqcl9nEbocvcGui/s320/mashed+potatoes.jpg" width="320" /></a></div><br />
My husband was walking through the kitchen while I was still fuming and said "Is that mashed potatoes?". As much as I tried to give him the evil-eye, there was no denying that it DID look like mashed potatoes and I ended up laughing hysterically!<br />
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So, I ended up adding a little extra milk, warming it on the stove and just letting it set in the fridge for a few minutes. When I finally took it out, it was perfect! I added it to a freezer storage bag, clipped the corner and piped the icing smoothly onto the cupcake. You gotta love those storage bags :)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8sgkpuVJgMBX03mIxgOG5texW_gWBydMifpgnvzXPnejf4Bnv4BjiGGCbF4wyqMjR63VZ-UmLcqkJ99ScoXnasMXZBvd0iCz5nRjaABu5tQbjGhSXOwpA6qdos_qjS_p5dFwdSqOjKoR/s1600/cranberry+vanilla+cupcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjb8sgkpuVJgMBX03mIxgOG5texW_gWBydMifpgnvzXPnejf4Bnv4BjiGGCbF4wyqMjR63VZ-UmLcqkJ99ScoXnasMXZBvd0iCz5nRjaABu5tQbjGhSXOwpA6qdos_qjS_p5dFwdSqOjKoR/s320/cranberry+vanilla+cupcake.jpg" width="240" /></a></div><br />
<strong>Cake </strong>(makes 24 cupcakes):<br />
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1 cup unsalted butter<br />
1 1/3 cups sugar<br />
6 large eggs, beaten<br />
3 cups flour<br />
3 tsp baking powder<br />
1/2 tsp salt<br />
1/2 cup milk<br />
1/2 cup sour cream (Tip: Sour cream is a GREAT add to all cupcake mixes. Makes them super moist!)<br />
2 tsp pure vanilla extract<br />
1/2 cup frozen cranberries, thawed and minced in food processor<br />
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1. Preheat oven to 350 degrees. Line cupcake tin with liners.<br />
2. In a large bowl, whisk together the sugar, flour, baking powder and salt. <br />
3. Next add your eggs, butter, vanilla and milk. Using a hand mixer (or Stand Mixer, if you're lucky enough to have one. GRRR I do not... <strong><em>yet</em></strong>!), beat on medium speed until well blended. <br />
4. In a food processor, pulse your cranberries until minced. Add to cupcake batter and mix together evenly.<br />
5. Pour batter into cupcake liners until half full. (Tip: Put the batter into a large freezer storage bag and cut the corner tip. Piping the mixture into the liners is way less messy!)<br />
6. Bake cupcakes for 20 minutes, or until a toothpick comes out clean.<br />
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<strong>Vanilla Frosting</strong>:<br />
<br />
1 1/2 cups sugar<br />
1/4 cup all-purpose flour<br />
1 1/2 cups milk<br />
1/4 cup heavy cream<br />
1 1/2 cups (3 sticks) unsalted butter, cut into small pieces<br />
1 tsp pure vanilla extract<br />
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1. In a medium saucepan, whisk the sugar and flour together. Add the milk and heavy cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened, about 20 minutes.<br />
2. Transfer mixture to a large bowl and beat on high speed until cool. Add the butter and beat until completely blended. Add the vanilla and continue mixing until all is well combined. If the frosting is too thin, set in the refrigerator for a few minutes to set. If it's too thick, cook on stove on medium heat, add a little bit of milk and continue stirring until you reach a smooth consistency.<br />
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Happy Baking<br />
~TinaA Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-53018311211366143282011-11-29T17:15:00.001-05:002011-11-29T17:31:24.822-05:00More than a couple of good eggs...<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">I thought it would be fitting if my first "official" post was egg related and by pure coincidence I just happened to make the world's easiest, pleaseyist (yes, I know its not a word, but I am a sucker for rhyming) mini egg casseroles.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMdduuirm-rFcVYbP2d5KU8GUC0xh0LcUq0tdp7e6cVOsdgAR2sQh7k34JmFGqzUVTyCTYzKcaD2vL0eCQqOAkZq3IWD-uuCCeVQN-9JgHM6hkFKOjrxnP8lXKvytG3WjQS2Us7_hT9Vy/s640/blogger-image-571971669.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMdduuirm-rFcVYbP2d5KU8GUC0xh0LcUq0tdp7e6cVOsdgAR2sQh7k34JmFGqzUVTyCTYzKcaD2vL0eCQqOAkZq3IWD-uuCCeVQN-9JgHM6hkFKOjrxnP8lXKvytG3WjQS2Us7_hT9Vy/s400/blogger-image-571971669.jpg" width="400" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Easy Peasy Egg Casseroles </div><div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">What you'll need:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 cups of Egg Beaters</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 cup of Shredded 2% Milk Sharp Cheddar</div>1 6oz Package of Canadian Bacon<br />
Non-Stick Cooking Spray<br />
Jumbo Muffin Tin<br />
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<div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat oven to 350 degrees</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Spray muffin tin with non-stick spray. Measure 1/2 cup of Egg Beaters and pour into each cavity of the jumbo muffin tin. Finely chop your Canadian Bacon and roughly divide into 6 and sprinkle into each cavity full of egg. Follow with your shredded cheese and divide into 6 and sprinkle on the top of each "egg muffin". Tap the muffin tin on the counter a couple times to help the ingredients settle, and then you're ready to bake!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pop the muffin tin into the oven and set your timer for 30 minutes. If you like your eggs a little less firm, go 20 minutes. While they are baking it looks like they are blowing up and are going to all meld into one giant mess, but don't worry, they de-puff when you take them out of the oven. </div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">When they are all done, put them on a serving plate and let each person build their own flavors by setting out salsa, green onions, tomatoes, more cheese, diced bell pepper, and any other toppings that you enjoy with eggs.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Here's the reasons why I love this simple recipe SO much:</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><ul><li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Each muffin is ~150 calories</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You can freeze and reheat - I make these in all different flavors on the weekend, pop them into individual zip top bags and I have a microwaveable breakfast to go for the workweek.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You can mix it up by using bacon and spinach, sausage and pepperjack or whatever tastes suit you</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">If you're serving brunch to a crowd you can make them ahead and keep them warm in the crock pot on low.</div></li>
</ul><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Hope you have an eggscelent day!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">-Meg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div></div><br />
<div></div>A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0tag:blogger.com,1999:blog-6931138689455803183.post-33662191750747437652011-11-17T09:43:00.000-05:002011-11-17T09:43:36.050-05:00Welcome!We're so excited you stopped by, we know the pantry looks a little bare now but we are working hard to bring new projects, ideas, and baked goods to you shortly! Stay Tuned!A Couple of Good Eggshttp://www.blogger.com/profile/01611948406408030490noreply@blogger.com0