Rose Prairie Quilts and Farm

Here is the second part I promised. Egg Breakfast Sandwich Your way I used the egg cooked in the microwave and for my meat choice I had some Canadian bacon but why not use bacon, sausage or ham. Really whatever you have on hand.. Now I had whole wheat  English muffins but I have also used bread, biscuits, soft rolls, crescent roll or what about bagels. I love cheese on mine but that is optional. And you can not forget the ketchup   Till next time Kat =^..^=

I have been so preoccupied with being at the hospital with my daughter and not in my own kitchen I have fallen behind in posting the weekly egg recipe. I have been on the run a lot so I thought what better recipe to share is a couple of very simple and familiar ones we all have eaten at one time or another.  Egg via Microwave Perfect way for you to cook an egg quickly and flawlessly.  Crack 1 (or 2) eggs in a microwavable mug, with 1 Tablespoon milk and salt & pepper Stir to mix and break the yolk. . Place in the microwave and cook on high for 45 seconds. Whoa-la I am going to show what I have been doing with my cooked egg in the next post. A great to take on the run breakfast. Till next time Kat =^..^= 

This is a very easy and fast dish, plus  it's one the kids could make and maybe serve to mom on Mother's day. They have a couple of weeks to practice before that special day. Eggs in a Hole Ingredients 1 1/2 teaspoons bacon grease or a tsp. of butter 1 slice bread 1 egg salt and ground black pepper to taste Directions Melt the bacon grease in a non-stick pan over low heat. Cut a 1 1/2 to 2-inch hole from the center of the bread slice; lay in the hot skillet. When the side facing down is lightly toasted, about 2 minutes,   flip and crack the egg into the hole; season with salt and pepper. Continue to cook until the egg is cooked and mostly firm.   Flip again and cook 1 minute more to assure doneness on both sides. Serve immediately.

This is not a traditional chili relleno recipe because I had to use what I had in my pantry and I did not have  chile poblano but I did have cans a green chilies. CHILI RELLENO CASSEROLE 2 (4 oz.) cans green chili 1/3 lb. longhorn or Jack cheese 4 eggs 1/3 c. milk 1/2 c. flour (I used whole wheat white) 1/2 tsp. baking powder Layer chili and cheese in greased 9 inch pan. Put eggs in blender until foamy, add milk, flour and baking powder; mix and pour over chili and cheese. Bake at 350 degrees for 30 minutes, or until knife comes out clean. My opinion of this dish, (seeing how this is also a new recipe for me and "the man of the place",) is that  I found it to not be the same as if made with the Poblano chili but tasty in its own right and reminded me of a tamale pie. "The man of the place" can not handle spicy or hot foods and he did not like it. But you know if want something a little spicy and have these ingredients why not make it. This di

Egg Recipe # 15 With Easter dinner I served these and they are always a hit, usual not one left on the plate. But with Easter and a very busy first part of this week, I forgot to write this week's egg recipe. I realize it is to late to you to serve these for your Easter dinner but you know deviled eggs are great and it's just starting their peak eating season. Soon we'll be having barbecues and picnics and deviled eggs are a staple. Picture courtesy from Food Net. Classic Deviled Eggs Ingredients 10 eggs 1/4 cup mayonnaise 1 teaspoon yellow mustard 1 Tablespoon finely chopped onions 1 Tablespoon finely chopped celery 1/8 teaspoon salt Freshly ground black pepper Paprika, for garnish (sometimes I add a 1 Tablespoon of sweet relish) Directions Place eggs in a single layer in a saucepan and cover with enough water that there's 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to lo

Baked Scotch Eggs Ingredients: 1 pound bulk pork sausage 6 hard cooked eggs 1 cup fine dry bread crumbs, purchased or home made, plain or seasoned or cornflakes crushed 1 egg 1 tablespoon water 1 teaspoon prepared mustard Sauce: 2 tablespoons butter 2 tablespoons flour salt and pepper to taste 1 teaspoon chopped parsley 1 to 1 1/4 cups half-and-half 1 tablespoon Dijon mustard Preparation: On a sheet of waxed paper, divide sausage into 6 equal portions; wrap 1 portion around each egg. Roll each wrapped egg in bread crumbs. Beat egg with mustard and water; dip sausage-wrapped eggs in beaten egg mixture. Roll in bread crumbs again; place on a rack in a shallow baking dish. Bake at 400 degrees for about 35 minutes or until browned, turning once during baking. Cut into halves lengthwise; serve hot with Dijon sauce or sauce of your choice. Serves 6. Dijon Sauce: In a small saucepan over medium-low heat, melt butter. Whisk in flour; cook for about 1 minute,

PICKLED EGGS   Ingredients 12 hard-boiled eggs, peeled 1 large empty sterilized glass jar 4 cups vinegar 1 teaspoon salt 2 medium onions, sliced 1/3cup sugar 1 tablespoon pickling spices 1/2 teaspoon mustard seeds  1 teaspoon celery seeds 1 clove garlic Directions Put the peeled hardboiled eggs in the large jar. Boil the remaining ingredients together for 5 minutes. Pour over the eggs in the jar. Cover; leave on counter overnight. Keeps in refrigerator for weeks, in theory. In reality, if you love pickled eggs, these will disappear. Learn to dye eggs naturally at Mother Earth News I thought that Easter will be here in a couple of weeks that I would give recipes using hard boiled eggs.  This recipe and Recipe #11 used hard boiled eggs, plus the next two will also.  I remember when my kids were young we would have a lot of eggs and at that time I did not know that many dished to use the eggs, we ate the majority of them as just eggs, so hopeful

This evening we had breakfast for dinner and this time I made Shirred Eggs. If have never heard of these, you have been missing out. To have eggs cooked this way is very delicious. The cream and Gruyere cheese make your mouth water.  Now my eggs tonight thou were not get made with heavy cream or Gruyere cheese, seeing how I did not have either in the house and I did not want to drive to town just for those items. So I used half and half with some Cheddar and Monteray Jack cheese. It was good but not as good as when made with the ingredients in the recipe. Shirred Eggs serves 2 2 eggs 2 tablespoons heavy cream 2 tablespoons shredded Gruyere cheese 2 teaspoons minced shallot a few sprigs of thyme 2 pieces of toast, cut into thin slices Preheat oven to 425°F. Lightly grease two 4-inch ramekins (you can use a smaller size, or tea cups work as well; you may have to adjust your cooking time for desired setting of the eggs). Crack each egg into a ramekin, a

EGG RECIPE # 11 Egg Salad Sandwich Sorry for the delay, I did not get back from the Dallas Show until after midnight, while making an egg salad sandwich for lunch this afternoon , I realize I needed an egg recipe. So my sandwich is very rough looking. I didn't make this as I would if I was to serve it to others. I would of spent a little more time on chopping up the eggs and fillings. I am going to give my basic egg salad recipe and you can add and change depending on what you have on hand or in the mood for. 4 hard boiled eggs 1/4 cup  mayonnaise 1/2 tsp. yellow mustard 1 Tbsp. finely chopped onion 1 Tbsp. finely chopped celery 1 Tbsp. sweet pickle  relish 1/4 Tsp. paprika salt and pepper 1. Chop the eggs into very small pieces and place in a bowl. 2. Add the remaining ingredients and mix thoroughly. 3. Serve on bread of your choice, crackers  or a bed of lettuce. Now you can add things like; bacon, green onions instead of onions, gr

I have been fighting a head cold the past couple of days so what is better for being sick than Chicken Soup. So Today I made a batch of soup and figure egg noodles would be wonderful....plus it would satisfy my egg recipe for the week. Hate to say it did not make a dent. Used only one egg. Egg Noodles 1 cup of all purpose flour pinch of salt 1 egg, (can beat first) milk, an eggshell full I put the cup of flour on the counter and than made a crater shape bowl in the middle of the flour. I add the egg and the milk. Mix it by hand until well mix, if need to add a little more milk. Roll it out until it's about 1/8" - 1/4" thick. The noodles do puff up some when cooked.  I cut mine into approximately 1/2" strips using a pizza cutter. They need to air dry for at least an hour, up to 2 hours Then add to your soup or you could just cook them simmer water if you would like noodles for another recipe... like Alfredo,

This recipe is one I eat at least once a week if not more often. Being on WW I am looking for filling dishes but low in points and this one does both. Egg Burrito This will serve one but just double, triple or more if wanting to serve more than one You will need 1 Egg Fat Free or Reduced Fat Cheese Whole Wheat Carb Balance Tortilla Salsa Scramble the egg  Heat the tortilla, I put my on top of the burner and heat it that way. I have a gas stove and so I am just using the flame heat. If you do not have gas or prefer to heat in the microwave or in a pan that's fine, just do not use any oil. That will add points and if you do you will need to make adjustment to point totals Place the egg, 2 Tablespoons of cheese and salsa in your tortilla.  Roll and ready to eat. This is 4 points plus but if you another tortilla and split the egg mixture, you will have 2 burritos  for 5 points plus. Leave out the cheese and it's 3 pts for o

I found this recipe a couple of weeks ago on Martha Steward's website while looking for some ways of adding poached eggs in recipes. Needed one that I could use for dinner and since I had some spinach growing in the garden and tomatoes in the freezer, this sounded like a good one for me. You know what, it tasted very good too. This one also is a keeper Poached Eggs with Spinach Ingredients 4 large eggs 1 tablespoon olive oil 16 grape tomatoes, halved crosswise 1 teaspoon coarse salt Freshly ground pepper 8 ounces baby or regular spinach (about 16 cups), tough stems discarded 1 garlic clove 2 tablespoons distilled white vinegar 1 tablespoon finely chopped fresh chives Directions Fill a large, shallow, straight-sided pan with 2 inches water. Bring to a boil. Break each egg into a small ramekin. Meanwhile, heat oil in a medium nonstick skillet over medium heat until hot but not smoking. Add tomatoes; cook, stirring, until they start to break down, about 5

Today I made an Angel Food Cake and  I have to admit, this is the first time I have made one scratch and  not from the box. You know what, it is not that hard and it worked. Oh course whenever I cook my kitchen looks like I fed an army. I have never figured out why I can make such a mess when I cook.  This recipe is one I got from Martha's website.  It's a keeper Angel Food Cake Ingredients                                                      Serves 8  (6 points plus) 1 cup cake flour (spooned and leveled) 1/4 teaspoon salt 12 large egg whites, room temperature 1 teaspoon cream of tartar 1 1/4 cups sugar 2 teaspoons pure vanilla extract Directions Preheat oven to 350 degrees. Place flour and salt in a sieve set over a bowl; sift into bowl, and set aside. With a mixer, beat egg whites on medium-high until foamy, about 1 minute. Add cream of tartar; beat until soft peaks form. Continue to beat, gradually adding sugar; beat until stiff peaks form,

 Easy Poached Eggs  In a 12-inch straight-sided skillet, heat 2 inches water over medium until bubbles cover the bottom and sides of pan.  Crack each large egg into a separate small bowl (do not use eggs with broken yolks).  When a few bubbles have broken the surface of the water, gently pour each egg into the pan, leaving room between them. Cook eggs, undisturbed, until white is just set and yolk is still runny, 3 to 4 minutes. Use a rubber spatula to gently release eggs from the bottom of pan, if necessary. Using a slotted spoon, remove eggs from water. If using immediately, blot the bottom of the spoon on a paper towel to remove excess water before serving. Cook's Note If your egg white thins out in the pan, try swirling the water before adding the next egg. The moving water will help hold the egg's shape. You can refrigerate poached eggs for up to 3 hours, on a parchment-lined plate. To serve, heat water in skillet according

Spaghetti Cabonara Ingredients 1 pound spaghetti 1/2 pound bacon, sliced crosswise into 1/2 inch pieces 3 large eggs 1 cup grated Parmesan cheese with some extra for topping Black pepper Directions Bring a large pot of water to a boil over high heat and cook the spaghetti. Meanwhile, in a large skillet, cook the bacon over medium-low heat until just crispy, 8 to 10 minutes. Skim off some of the fat. Drain the pasta, add to the bacon in the pan, and toss to combine. Whisk together the eggs, cheese, and pepper in a small bowl. Pour into the pasta, and combine thoroughly. Serve immediately with extra grated cheese, if desired. Serves 4 - 6 Now do not worry about the raw eggs, seeing how the pan is hot, the noodle are hot and so is the bacon, the egg mixture is cooked plus the cheese melts. First time for this one and I like it and so did "the man of the place". Very easy and fast.

So I made another dessert with eggs and that is because "the man of the place" was begging for something sweet.  I have been trying really hard to keep sweets out of the house after having a overload at Christmas. I gave in and made him Baked Custard, seeing how he ate all the buttermilk pie by Tuesday. I have never made just custard before, I've made peach custard pie. It was very easy, a lot easier than I thought. Take only 5 ingredients. 3 beaten eggs 1 1/2 cups milk (2%) 1/3 cup sugar 1 tsp. vanilla     Ground nutmeg or cinnamon Combine the eggs, milk, sugar, and vanilla. Beat till well combined but not foamy. Place four 6-ounce custard cup or 1/2 pint jars in an 8x8x2-inch baking dish. Pour egg mixture into cups. Sprinkle with nutmeg or cinnamon.if desired. Pour boiling water into the baking dish around the custard cups to a depth of 1-inch Bake in a 350 oven for 30 - 45 minutes. or till a knife inserted near the center comes out clean.