E is for Egg Crazy!

My kids went out to gather eggs yesterday, and they came running in - "Mom, we've got a giant egg"! To put this in perspective, the middle egg is your averaged size extra large egg that you would purchase at the store. The egg on the right is from one of our silkies (Bessie) - its a size small/medium egg. The one on the left is MONGO HUGE! Well, we couldn't wait for breakfast to break open that baby and see what was inside. My littles thought that a chick was in there for sure... well, it was a twinner! Yep, 2 yolks (no chicks, that's just sick). We were pretty excited. Anyway, our poor orpington (Mildred - well, all the orpies are named Mildred because we can't tell them apart) was cacklin' up a storm all afternoon - and now I know why. She was birthin' this big ole egg. Poor girl.

F is for Fritata

Easy, easy, easy dinner - did I mention easy? Oh, and Healthy!

12 eggs

1/4 cup milk

1/2 pkg of ham or turkey lunch meat

1/2 cup shredded cheese

1 -2 cups of veggies on hand (broccoli, zucchini, bell peppers, mushrooms, etc.)

4 green onions

1/4 tsp. salt

1/8 tsp. pepper

more shredded cheese for sprinkling on top

Throw it all into this baby and blend for about 10 seconds - or until veggies are blended, but not mush. Spray with non-stick spray a 10 inch glass pie plate, pour it all in, sprinkle with a bit of cheese and bake at 350 degrees for 15 minutes (or until golden brown and a knife comes out clean). You could also chop the veggies if you like them chunky and not blended. Top with salsa, avacodo, sour cream, diced tomatoes, olives - whatever your family likes.

M is for Muffins

Breakfast Muffins

1 cup applesauce

1 1/2 cups sugar

1 cup canola oil

1/3 cup buttermilk

4 eggs

4 cups whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon nutmeg

Topping

1/2 cup crushed peacans

1/2 cup brown sugar

1 teaspoon cinnamon

Combine applesauce, sugar, oil, eggs, and buttermilk. In a separate bowl mix all dry ingredients. Stir with a wooden spoon until combined. Pour into greased muffin tins. Mix all topping ingredients in a separate bowl and spoon on top of each muffin. Bake at 400 for 15 minutes.

P is for Puffed Pancakes ~

Want a fast and easy weekend breakfast option that the kiddo's will LOVE! Here you go! Toss it in the blender and bake and your done.

1 cup whole wheat flour

1 1/4 cups buttermilk

1/2 cup melted butter

6 eggs

1 tsp. vanilla

2 tsp. baking powder

1 Tbls. sugar

1/2 tsp. salt

Toss it all in the blender and blend for about 5 minutes. Pour into greased muffin tins and bake

at 400 for 15 minutes. Take out and top with Syrup, Jam, Fruit etc. Whatever you'd like. Makes about 2 dozen.

L is for Lemon Blueberry Bundt Cake

Lemon Blueberry Bundt Cake

cake ~

1 betty crocker lemon cake mix

1 small box lemon jello

1 cup milk

1 cube butter; melted

4 eggs

1 cup favorite berries

Mix all ingredients, except berries,  in order given.  Pour batter into bundt pan, and drop berries in evenly around the cake.  Bake according to directions on the back of the cake mix box.  

icing ~

1 tub soft cream cheese

1/2 lb. powdered sugar

2 Tbls. lemon juice

milk for thinning

mix all well.  add milk to desired consistency.  turn cake onto favorite cake plate.  pour icing evenly over cooled cake.

A is for Apple Pie Carmel Apples

Yes, these are fantastic, and gorgeous, and I learned the how-to from my mom (of course)!  Try it, you'll love them (and so will your family and friends)!

Apple Pie Carmel Apples

6 Granny Smith Apples (washed & dried well)

6 carmel apple sticks

1 pkg kraft carmel melts

1 tbls cream

1 cup white chocolate chips

1 tbls. shortening

1/3 cup brown sugar

1/4 cinnamon

1 pkg. Heath Toffee Chips

These apples are simple to make, but there a lot of steps. Here goes!

Step 1 ~

Put Sticks in Apples

Step 2 ~

Melt carmels (have you seen these super cool carmel beads from Kraft?)

Stir in 1 tbls. cream to thin out the carmel.

Step 3 ~

Dip apples in carmel, sort of spinning the apple along the side of the bowl to remove excess. Place on silpat or waxed paper.

Step 4 ~

While waiting for the carmel to set.  Melt white chocolates with shortening in microwave.  (I do it 30 seconds at a time to prevent scorching).  Stir well until lumps are all out.

Mix the brown sugar and cinnamon together in a bowl.

Dump the Heath toffee chips in a bowl so they are ready for dipping.

Step 5 ~ (this step you have to move a bit fast)

You know the "apron" of carmel that forms at the bottom of the apple?  Kind of fold that under to make a nice shape.  Then, dip the apple in the white chocolate in the same spinning motion, leaving some carmel showing at the top.  Quickly sprinkle all of the white chocolate area with the brown sugar/cinnamon mixture.  Then, quickly roll the bottom half of the apple in the toffee chips.  Place on silpat, or waxed paper to set.  (you can also put them in the refrigerator to help the setting process).  Gorgeous!

To package!

Place in a C-1 (or C-2 trimmed) size cello bag.  Cut 3 colors of wraf-tie (I used natural, gold, and bright green)  Tie a shoe lace bow and voila!  Beautifully wrapped Apple Pie Carmel Apples for your family and friends!  (they last beautifully in the refrigerator for several days)

Happy Dipping !

B is for Buttermilk Syrup

Delicious Buttermilk Syrup is great on any pancakes.  But, my favorite is on pumpkin pancakes topped with roasted pecans in the fall, and on whole wheat pancakes topped with fresh berries on the 4th of July!

Here's the how-to ~

Buttermilk Syrup

1 cup sugar

1/2 cup buttermilk

1 Tbls. Karo Syrup

1/2 cup butter

boil together (use a large pot, it will grow)  for 1 minute and then add:

1 teaspoon vanilla &

1/2 teaspoons baking powder

Use immediately or store in fridge for up to 2 weeks

P is for Pancakes ~

Nothing is better on a crisp, fall, Saturday morning than yummy {and healthy} whole wheat pancakes!

from this ~

to this ~

to yum!

Here's the how-to !

dry::

1 cup freshly ground whole wheat flour

1/3 cup Herbalife Personalized Protein Powder

2 tablespoons Splenda (or sugar)

1 teaspoon baking powder

1/2 teaspoon salt

wet::

1 cup buttermilk

1/2 cup skim milk

1 egg (beaten slightly)

1 tablespoon melted butter; cooled (optional)

1 teaspoon vanilla

more milk for thinning if desired

Whisk together all dry ingredients.  Add wet ingredients in order given (start with just 1/2 cup milk and if batter is too thick, add more milk until desired consistency is reached.

{for even more fall yumminess (is that a word?) add 1 cup pumpkin and 2 teaspoons pumpkin pie spice.}  Serve with your favorite maple syrup, top with toasted pecans, or yummy buttermilk syrup.