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We have a double birthday party this weekend for my niece and my sister. This song always reminds me of my sister. Happy Birthday Molly!!
Even though you’re married, it doesn’t mean you need to do everything together.
My husband and I often do things apart.
For example, I enjoy going to food and wine expos, and my husband doesn’t. Instead, I go with one of my girlfriends.
On the other hand, my husband enjoys watching football and I don’t. Instead he watches with a guy friend.
Don’t get me wrong, it’s important to spend time together, but it’s also important to do things apart. You’ll cherish your time together more.
We had a Birthday Party / Food Day at work. I was assigned to the breakfast category. I decided to make something new and different. I call these Eggs in a Basket. These were so good! and so easy to make; it took no time at all!! This is a great recipe for any event that is taking place during breakfast time.
8 cups of frozen shredded hash brown (defrosted)
4 egg whites
Salt and Pepper
2 dozen eggs
about 2 cups of shredded cheddar cheese
2 cups of ham sliced up tiny ( I just used deli meat I had for sandwiches)
1/2 of a red bell pepper (minced)
1/2 of an orange bell pepper (minced)
1 small yellow onion (minced)
2 sticks of butter
2 cupcake pans
Pre Heat oven to 475
Melt 1/2 stick of butter and coat each of the muffin tin cups generously (even if it’s non stick) with the butter and set aside. In a large bowl combine the hash browns, egg whites and 1 stick of melted butter. Season with salt and pepper.
Place about 1/4 cup of the hash brown mixture into each muffin cup pressing it down in the bottom and making sure its around the edges of the cup as well. Once all 24 are complete, place in the oven for 18 minutes.
In a saute pan add the ham, onion and bell pepper (with a pad or two of butter) and saute until the onions are translucent. Season with salt and pepper.
Once the hash browns come out of the oven place about a TBS of the mixture into each little cup. Top each of the cups with about 1 TBS shredded cheese and then one egg, simply cracked over the top of the mixture. Season with salt and pepper. Bake in the oven for about 12 minutes.
Pop these babies out with a butter knife and enjoy!!
This recipe makes 24 little eggs in a basket.
Once a week my husband goes to his bowling league. On these nights I have about 30 minutes to make and have dinner with him, before it’s off to bowling. This is a meal I make on a Sunday and put together on bowling night for a yummy dinner in a snap!
This recipe makes about 2 dozen meatballs. Use what you need for the subs and freeze the rest for another time, or use them for spaghetti later in the week!
1 pound of ground beef
1/2 pound ground Italian sausage
Salt and Pepper (about 1 TBS of each)
4 garlic cloves (mined)
1/2 small yellow onion (minced)
1 cup of Parmesan cheese
3/4 cup Italian style bread crumbs
Add olive oil to a large saute pan (enough to coat the bottom.) Start by sauteing the onions and garlic. Sprinkle with salt and pepper. Once the onions are translucent add the crushed tomatoes, add a generous sprinkle of oregano, stir together and let simmer for 25 min.
In a Kitchen Aid Stand Mixer add all the ingredients for the meatballs and mix with the paddle attachment on low speed until everything is incorporated. Alternately you can do this with your hands but I find this is a lot easier and less messy. Form the meat into desired size meatballs. A little smaller than a golf ball is perfect.
Add olive oil to a non stick pan and cook the meatballs just until they’re no longer pink. Add meatballs to the sauce and continue cooking in the same pan. Turn the heat down really low and let it go for about 10-15 minutes.
Pre heat the oven to 350
Add the meatballs and desired sauce amount to the french bread. Top with cheese. Place in the oven for about 10 minutes.
Serve and enjoy.
Award season is upon us! Tonight is the Golden Globes. I always watch the Count Down to the Red Carpet on E! before the main event starts. I make an appetizer, have some wine, and get in my PJ’s. I don’t leave the couch until it’s all over. The one appetizer I always make is Caramelized Onion Crostini’s. This recipe makes a dozen or more depending on how much you top each little toast with and is so delicious!!
2 medium yellow onions
Pepper (to taste)
8oz cream cheese (room temp)
1 package of cocktail rye squares
1 TBS Seasoned salt
1 TBS Garlic powder
Pre heat oven to 350.
Cut the onions into thin rings. Put the onions into a non stick pan lined with olive oil. Sprinkle with pepper, and garlic powder. Toss to coat evenly. Cook low and slow until caramelized.
Place the rye squares in the oven and bake for 7 minutes.
In a bowl combine seasoned salt and cream cheese.
Once the rye squares come out and have cooled top with the cream cheese and caramelized onions.
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Preheat waffle iron.
Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder, salt and vanilla, just until smooth.
Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.
Sunday’s are mine and my husbands only day off together. I always make us breakfast. Jim’s request is almost always something sweet. This morning, it was waffles.
What is your favorite meal for breakfast?