Recipe: Ham & Egg Cups

As you know, I am all about the quick and easy recipe.  And I have another one to share with you.  This one is a quick and easy breakfast recipe.  The great thing about this recipe is that it can be easily scaled to the number of people you are feeding.  And it makes for a yummy addition to any breakfast.

Ingredients
1 teaspoon olive oil
12 slices ham ( thin)
12 eggs
12 cherry tomatoes
1 tablespoon chives, finely chopped
2 tablespoons parmesan cheese, grated

Directions
*Preheat oven to 350F (180C).
*Lightly oil a 12 hole muffin pan.
*Line moulds with a slice of ham so
the ends stick out over the top.
*Break an egg into each hollow, top with tomato and scatter with chives, parmesan, salt and pepper.
*Bake for 18 minutes or until egg is set.
*Remove from oven and leave to cool for 5 minutes.
*Run a knife around each mould to loosen ham.
*Cool on rack.

As always, I have two recipe cards for you.  One is 4x6 and the other is 8x8 so that you can print the size you need for your collection.

(Download Here)

The recipe cards were created with Paradise Dream from Recherche by KH Designs.  This kit is perfect for those tropical vacation pics.  But as you can see, it is a kit that can be used in other ways as well.

I hope you enjoy the recipe.  And don't forget to checkout Paradise Dream in Recherche's shop at Funky Playground Designs.

New Recipe: One Bowl Brownies

I am back to share another recipe with you.  This is another great one for when the kids let you know at 8 p.m. that they need to take refreshments to scouts, prom committee meeting or their best friends house.  These brownies are easy to whip up and only require one bowl.  Without further ado, here is the recipe.


4 ounces unsweetened baking chocolate
3/4 cup  (1-1/2 sticks) butter or margarine
2 cups sugar
3   eggs
1 tsp. vanilla
1 cup  flour
1 cup coarsely chopped pecans (optional)
or
Dust with powdered sugar (optional)

Preheat oven to 350°F. Spray 13x9-inch baking pan
with non-stick cooking spray.

Microwave chocolate and butter in large microwave
safe bowl on HIGH 2 min. or until butter is melted.
Stir until chocolate is completely melted. Stir in sugar.
Blend in eggs and vanilla. Add flour and pecans; mix
well. Spread into prepared pan.

BAKE 30 to 35 min. or until wooden toothpick inserted
in center comes out with fudgy crumbs. (Cool in pan.
Cut into squares. Enjoy!

As always, I have created two recipe cards for you.  The file contains both 4x6 and 8x8 so that you can print the size you need.

(Download Here)

The recipe cards were created using Grass Stains from Recherche by KH Designs.  This is a great kit for creating layout for you little, or not so little) boy.  But as you can see with the recipe cards, it is versatile enough to be used for other projects.

Now head on over to Recherche's store at Funky Playground Designs and pick up Grass Stains.  I know you'll get lots of use out of it.

Recipe Time - Microwave Fudge

I am back to share another quick recipe.  This time we aren't looking at dinner, we're looking at chocolate.  It's a quick and easy way to make absolutely delicious fudge.  The ingredients are the exact same as a traditional fudge recipe but all the cooking is done in the microwave.  Trust me, there is no easier way to create yummy fudge.

Ingredients:
    * 3/4 cup butter or margarine 
    * 3 cups of sugar 
    * 1 (5 oz.) can evaporated milk (2/3 cup) 
    * 1 (11 oz.) package of flavored chips (chocolate, peanut butter, white chocolate) 
    * 1 (7 oz.) jar of marshmallow creme 
    * 1 tsp. vanilla 
    * 1 cup chopped nuts (optional)

Directions:
1. Melt butter/margarine in 4-quart microwaveable bowl on high for 1 minute.
2. Add sugar and milk. Mix well.
3. Microwave for five minutes or until mixture starts to boil, stirring after three minutes, scraping down the sides.
4. Microwave an additional 5-1/2 minutes on high, stirring after three minutes.
5. Add chips, stir until melted.
6. Add marshmallow creme and vanilla.
7. Stir in nuts, if desired.
8. Pour into greased 13X9 inch pan.
9. Cool, then cut into squares.

As usual, I do have recipe cards for you.  Once again, it comes in 8x8 and 4x6 so you can print the size you need.

 (Download Here)

This week's cards were created using Mud Puddles from Recherche by KH Designs.  This is such a fun kit to work with that I highly recommend heading over to Recherche by KH Designs' store to check it out.

I hope everyone has something fun to do this weekend.  And don't forget to take pictures!!

Tomato & Egg Stirfry Recipe

I'm back with another easy recipe when you are looking for something quick to make after work.  Cause after working all day, a two-hour prep meal just doesn't sound like a fun idea.  This week, I am sharing Tomato and Egg Stirfry.

SERVES 4

* 3 eggs, beaten (not egg substitute)
* 1 large tomato, rinsed and diced (fresh tomatoes, not canned)
* 1 large green onion, rinsed and chopped

1. Take a pan (or wok) and put it on medium high heat to dry water off of it, if there is any; If not, let the pan heat up a bit and put some oil in the pan so there is just enough to cover the bottom of the pan (about 2 1/2 - 4 tablespoons of oil).
2. Wait about 3-4 minutes, put the CHOPPED green onions in the hot oil (if you put the onions in and the oil doesn't sizzle or sizzles very little, wait until the oil sizzles before stir frying) and stir fry just until its aroma permeates the air.
3. Quickly pour the eggs into the pan in a circle, so that it is spread out in the pan.
4. Allow the eggs to cook for 1-2 minute and then stir fry until the eggs are well done; Try to cut the eggs into small pieces with the spatula as you stir fry.
5. Put the tomatoes in the pan and stir fry for 1-2 minutes.
6. Put a few dashes of salt into the pan and stir fry again until the juice comes out of the tomatoes.
7. Taste a small piece of egg to see if it is salty enough; If not add more salt; The amount of salt varies by taste and size of tomatoes and eggs; The dish will taste better with slightly more salt than what your accustomed to if you're eating this with white rice.
8. Serve immediately, preferably with rice.

As usual, I have two recipe cards.  One is 8x8 and the other is 4x6.  I have to admit that I really like the way these cards turned out.

(Download Here)

The recipe cards, as well as the preview, were created using Lollipops, Sunshine and Rainbows from Recherche by KH Designs and Jennilyn Designs.  This is such a bright, happy kit.  Perfect for all those summer photos that are just around the corner.

I hope you enjoy the recipe cards.  This really is a fast, yummy recipe for an easy weekday supper.

Citrus Salad

This is truly one of the best salads I have ever had.  And my husband was in love with it.  Definitely worth your time to put together.  Here is the recipe.

Salad

    * 2 cups salad greens
    * 1 can bean salad (drained)
    * 2 cucumbers peeled and sliced
    * 4 oranges peeled and sectioned or 1 cup canned oranges (drained)
    * 1 cup fresh pineapple (canned pineapple can be used (drained))
    * 1/4 cup citrus salad dressing
    * 2 tablespoons (minimum) raisins or dried cranberries or dried cherries
    * 2 tablespoons (minimum) chopped nuts (any kind)

    1. In a bowl, mix salad greens, fruit and vegetables.
    2. Spoon dressing (below) over and mix gently.
    3. Top with raisins and nuts.

Dressing

    * 1 cup nonfat lemon yogurt
    * 4 tablespoons oranges juice
    * 6 tablespoons white vinegar

    1. Mix all ingredients until smooth
    2. Store in refrigerator

And I have created recipe cards for you.  These cards were created using Dans Un Jardin from Recherche by KH Designs.

The file contains 8x8 and 4x6 cards, so that you will be able to print the size you need.

(Download Here)

I hope you enjoy the recipe.  And don't forget to save some time for scrapping!

Spicy Peanut Chicken

OK, I borrowed this recipe from a fellow blogger who finds the most amazing recipes.  She thinks she got this one from Rachel Ray, so I want to give credit where it is due, but whatever, it is really good!!
To create this, I used Kiki Halbert's "That's me" kit.  I love green and coral colors in this kit.

Here is the beautiful kit.  It is available at Scrapbook Elements:

Wednesday Sweet Recipe

Ciao !

Another wednesday with a recipe, Wendy here and this time I bring you all a sweet roll recipe that I love. My girls loves this dessert and ask me to prepare it at least twice in a month and its very easy to do you need like 30-40 minutes to do it, so let's see what you need.

Pionono (Jelly Roll)

5 eggs

5 tablespoons sugar

1 teaspoon honey

5 tablespoons flour

Preheat the oven to 400 degrees Fahrenheit. In a stand mixer, put the eggs, sugar, and honey, and beat on high speed for 8 to 10 minutes. Meanwhile, line a rimmed cookie sheet with parchment paper and grease with butter or spray with cooking spray.

After 8 minutes, you should have a fluffy batter. Add the flour in all at once and beat for one minute more, until incorporated. Pour the batter onto the cookie sheet and spread gently with a spatula (you don't want to de-fluff the batter!) Make an even layer covering the cookie sheet. Place in the oven for 6 minutes.

Wet a cotton (not terry-cloth) towel and put it flat on the counter. Sprinkle it lightly with sugar. Lift the parchment paper off of the cookie sheet, and lay the pionono face down on the wet towel, paper-side up. Carefully peel the corner of the paper off, and continue, careful not to rip the pionono, until the paper has been removed. Fill as below or as desired. Roll carefully (too long on the wet towel is not good) and slice. Arrange on a plate to serve.

Filling: Nutella, Penaut butter, fruits jam, or other sweet cream. You can do this roll also with some mayo, ham, cheese, tomatoes, or whatever you like.




Buon apetit!

Paradiso Cake!

Hello everyone! Laura here today to share a delicious recipe: Paradiso Cake!

I often do it, it's very good with tea!

I used Beauty and Grace collab kit.

It's wednesday! that means: Recipe Time!

Ciao girls, Wendy here to bring you another super easy italian recipe: Bruschetta!!!!!

I used a paper and the papervine from Burst into Spring collab kit and the Oopsies alpha from our dear Kiki.

Recipe Day

I am in the process of remodeling my kitchen so cooking has been a challenge. My daughter cooked this dish at her friends house and we had leftovers for a few evenings. That of course leaves me extra time to scrap, which I need now that I am a digital scrap addict. A month ago I was a paper scrapper who thought PSE 9 was a foreign language. Now I am in love with PSE 9 and can't wait to play with all of Kiki's new (and old) collections, but they are all new to me!! I have had so much fun with Burst into Spring, Beauty and Grace, Bright Skies Ahead and Tricked out Damask just to name a few. Check out her collections at SBE and Funky Playground. Don't forget to look at the gallery for some great inspiration as well. I can't wait to play with what she has coming out next...so stay tuned to this blog! It is so yummy, just like this recipe.

Carbonara Pasta Time!

Yes girls, it's wednesday and Wendy here to bring you our recipe It's a very simple italian dish, it's originary from Rome and there are a lot of types of carbonara, with sour cream, onion, etc, but I will share with you the original one , hope you enjoy it as we do it here!
(Credits: Burst into Spring kit of Recherche KH desings)

For 4 persons:
400 gr of pasta ( fresh pasta, spaghetti or any you prefer)
3 slides of bacon( cutted in pieces)
2 or 3 tablespoon of live oil ( to fry the bacon)
4 eggs ( one per person)
8 tablespoon of parmessan (2 per egg)
salt and pepper

Cook the pasta, while is cooking prepare the bacon.
Fried the bacon on the olive oil.
Mix the eggs with the parmesan add some salt.
When the pasta is ready and pour add first the olive oil and the bacon cooked mix and then add the mix of the eggs and the parmesan, do this with the kithchen on , add some pepper and mix unitl the egg is more or less cooked and That's it! ready !

So Just Draw and Cook!

I have been posting recipes for you here (after all that scrapping you do, you need to eat!!!) on Wednesdays but today I would like to share an awesome blog- perfect for all you creative types!

Draw and Cook

Currywurst

So last night I was in a scrap chat and someone said their favorite fast food is currywurst. (She lives in Germany.) I had never heard of such a thing! Well it turns out to be a very popular food in Germany with every cook having his own recipe. In honor of (almost) Oktoberfest I am now sharing this currywurst recipe with you:

INGREDIENTS
* 3 (15 ounce) cans tomato sauce
* 1 pound knockwurst
* 2 tablespoons chili sauce
* 1/2 teaspoon onion salt
* 1 tablespoon white sugar
* 1 teaspoon ground black pepper
* 1 pinch paprika
* Curry powder to taste

DIRECTIONS
1. Preheat oven to Broil/Grill.
2. Pour tomato sauce into a large saucepan, then stir in the chili sauce, onion salt, sugar and pepper. Let simmer over medium heat, occasionally stirring; bring to a gentle boil and reduce heat to low. Simmer another 5 minutes.
3. Meanwhile, broil/grill knockwurst sausage for 3 to 4 minutes each side, or until cooked through. Slice into pieces 1/4 inch to 1/2 inch thick.
4. Pour tomato sauce mixture over sausage, then sprinkle all with paprika and curry powder and serve. (Serve with bread roll or french fries!)

Source: http://www.squidoo.com/currywurst

Here's a yummy little recipe courtesy of Betty Crocker. The brownies make me think fall but the berries remind me of summer- perfect for a Labor Day party!

Brownie ‘n Berries Dessert Pizza Recipe:

* 1 box Betty Crocker Original Supreme Brownie Mix
* Water, Vegetable Oil and egg, according to directions on the box
* 1 package (8 oz) cream cheese, softened
* 1/3 cup sugar
* 1/2 teaspoon vanilla
* 2 cups strawberries, fresh and sliced
* 1 cup fresh blueberries
* 1 cup fresh raspberries
* 1/2 cup apple jelly

Directions:

Preheat oven to 350 degrees. Grease bottom of 12 inch pizza pan with cooking spray. Mix the brownies, according to directions on the box. Spread in pan and Bake for 20 – 30 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.

In a small bowl, cream together the cream cheese, sugar and vanilla until smooth. Spread over brownie base. Arrange berries over cream cheese mixture.

In a microwave safe measuring cup, place apple jelly and heat about 30 seconds or so, just until jelly starts to thin a little, stir until smooth and pour over fruit. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in fridge.

It's Bubblegum Time!

Since Kiki released her new kit, Bubblegum Classic, I decided to post a recipe for making bubblegum from Leener's:

Yield 20-30 pieces of gum.

1/3 cup gum base
1/2 cup powdered sugar
2 Tablespoon corn syrup
1 teaspoon glycerin
1/4 teaspoon citric acid
5-7 drops flavoring
Microwave safe or heat resistant dish.
Wax Paper or Ziploc Bag

Place the Gum Base, Citric Acid, Corn Syrup and Glycerin into one of the disposable microwave dishes or a microwave safe or heat resistant bowl.

Microwave Method:

Heat the ingredients on high for 30 seconds. Remove from the microwave and stir. If it has not melted, place it back in the oven and heat for 10 more seconds. Stir it again and repeat heating until the gum base is gooey. (continue with no. 2 below)

Stove top Method:

Place ingredients in a heat resistant dish that will fit in a sauce pan of boiling water. Cover the pan and bring the water to a boil. Turn the heat down so the water is at a simmer. Heat the gum base until it becomes gooey. This can take up to 10 minutes. Be sure not to let the water boil dry.

Add flavoring and optional food color to the melted gum base and stir well. *If you have fresh mint or other leaves from a garden that you wish to use for flavor: Put them through a food processor or muddle them. You may still have to boost the flavor a bit with spearmint oil. You may have to use quite a lot of leaves to get enough flavor and then the gum may not mix as well due to the added moisture.

Measure out 1 heaping tablespoon of powdered sugar and set it aside for later. Carefully place about one half of remaining powdered sugar onto your work surface. Make a well in the middle of the pile. Pour the melted gum base mixture into the well. The gum base may still be hot but it will cool quickly. Dip your fingers in the powdered sugar and begin kneading the gum base and sugar together. Work it as if you are kneading bread dough. Add more of the powdered sugar when the dough gets sticky. Continue adding sugar until you have smooth, stiff dough. You must knead the gum dough until all the sugar is worked in. This will take at least 15 minutes. Kneading too little will cause the gum to break up when chewed. You will be done kneading when the gum is smooth and you can roll it in your hands.

Now it’s time to roll out your bubble gum and cut it into pieces. Roll gum into a one-half inch diameter rope and then cut individual pieces about one half inch long. Using scissors will make this easy. If you like your gum in sticks, use a rolling pin dusted with powdered sugar to roll the gum out and then cut into strips with your scissors.

Dust all of the gum pieces with the remaining powdered sugar, and enjoy! Your bubble gum should be stored in a zip lock bag. You can also wrap individual pieces in wax paper to share!

Recipe Time-Hot Fudge Cake

 Good morning, Angie here for the Wednesday recipe! It is cooler weather here now and I just love my crock pot, so any good recipe for that I will try, lol here is a yummy Hot Fudge Cake for you to try... Can't go wrong with crock pot and chocolate, right!! I found this one at taste of home, I love there recipes.  Enjoy!!

Hot Fudge Cake Recipe for the Crock Pot

Ingredients:

• 1-3/4 cups packed brown sugar, divided
• 1 cup all-purpose flour
• 6 tablespoons baking cocoa, divided
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup 2% milk
• 2 tablespoons butter, melted
• 1/2 teaspoon vanilla extract
• 1-1/2 cups semisweet chocolate chips
• 1-3/4 cups boiling water
• Vanilla ice cream

Directions

• In a small bowl, combine 1 cup brown sugar, flour, 3 tablespoons cocoa, baking powder and salt. In another bowl, combine the milk, butter and vanilla; stir into dry ingredients just until combined. Spread evenly into a 3-qt. slow cooker coated with cooking spray. Sprinkle with chocolate chips.
• In another small bowl, combine the remaining brown sugar and cocoa; stir in boiling water. Pour over batter (do not stir). Cover and cook on high for 4 to 4-1/2 hours or until a toothpick inserted near the center of the cake comes out clean. Serve warm with ice cream. 
•  Yield: 8 servings.