eggs in ham cups - yum!

I finally got around to actually making these!

They don't take long, and don't actually require much effort at all. But somehow, I just didn't get to them until today. And even today, it was my son encouraging me to make them that really got it done. Well, that, and a desire to eat them. (Recipe found here.)

They are very tasty. With or without cheese.

We used some swiss cheese, which we had only in pre-wrapped slices, so instead of sprinkling on grated, I waited until the eggs were almost done and placed a 1/4 slice on top of each one, and then let them continue to bake until the cheese was melted.

I will say, however, that maybe I should have used two slices of ham. It was fairly thinly sliced stuff, and many of the pieces had holes in them, which, for obvious reasons, is not good for this dish.

You can see on the lower left there how the white leaked out. In fact, most of them leaked a bit. So I'm thinking that if you used 2 pieces of ham, separated and stacked in together, the outer one might catch most of that leakage and save you the trouble of cleaning the tin. Mine is still soaking in the sink, waiting for me to attack it later. I did actually use some crisco to grease the cups, just in case, but it didn't keep the egg from sticking.
Major sad-face.

We loved how it's breakfast, without carbs*, that you can hold in your hand.

My family will be having these again. And soon.

*cheese does have some carbs, depending on what kind, how sharp, etc. But, I'm saying, hand-held breakfast with no toast, tortilla, bun, roll, bagel, or other breakfast-type carb vehicle. A win for diabetics and the gluten intolerant out there.

Feast

Have you ever seen a carved turkey look like this?
I am amused no end.

All My Chickens, Week 41, Eggs in Ham cups

Super busy work schedule right now, and I'm already way behind on other Chicken projects, so we're doing food this week.

Meg the Grand tried this out this week, and I was inspired to do the same. You can find the recipe here.

Enjoy!

The Oreos are watching me

These functional google-eyes are totally edible!
I used double stuffs, and stacked two halves together (which would make them quad-stuffed).

You can get the directions to make your own edible google eyes, stuck into just about any treat, here.

The Twins tell me that they preferred not to eat the gelatin capsule as it's kinda crunchy and doesn't taste like anything. But as it is just a gelatin capsule, you can let your kids munch on these monsters without you having to worry about them eating something they shouldn't.

I found my gelatin capsules at Good Earth, in a huge package of 100 for about $7. The eyeballs are jumbo sprinkles, which you can usually find in the baking stuff at JoAnn or Michaels.

I'm still working on a better, easier way to cut the capsule. I keep thinking that if you softened the capsule slightly in hot water, or maybe used a heated knife or scissors, you might be able to snip it right off instead of cutting up the side and all that. Haven't tried it yet, but I'll let you know if it works.

Cookies for Halloween

These are Jack-O-Lantern face parts - see the eyes?

I saw this over on Eighteen 25, and just had to make some!

Instead of putting the pieces in a jar, I used a large clear gift bag. Then I punched a hole near the edge in each plate (one for each kid), and tied the plates onto the bag with the curling ribbon.

She gives you links to her favorite cookie recipe, and her Royal Icing recipe with tons of tips on how to make pretty cookies. I used my own favorite cookie recipe, and, since I fail at Royal Icing every time when I try to make it at home, I bought the Wilton Cookie Icing and tinted it using gel food coloring. (Except for black - that one I bought already colored.) If you've never tried icing your cookies this way, you really should. It's much easier than it looks!

Bad Baby Adventure

There is apparently a conspiracy against good brie this weekend. I had to go to three stores, starting at 7:30 AM, just to find something I could use to concoct a good Bad Baby Pie.

Day's only had President, in an herb variety. Totally unacceptable.

Macey's had none at all. Except maybe some of those little individual triangles, which isn't going to work.

At Smith's I found they had imported Irish Butter. I wondered just what recipe you might need to justify buying expensive, imported butter. They also had the same herb President. I asked at the deli, and she pointed out that there was some other kind in a round box. I'd only seen the Camembert, but she was right - there was Alloute Baby Brie. I wasn't sure what the difference might be between "baby" and the usual, but I wasn't going to try another store.*

It's acceptable. In fact, it's pretty good.

Pie is in the oven, nearly done. And then it's off to SLC for Miss P's birthday party. I think we're going to be late.

*Costco carries Margaux, but they don't open until 10 AM.

If you were at my office right now...

I'd let you have one of my Cowboy Cookies:

But you might have to fight my plant for it.

(caring for a Peace Lily can be very rewarding)

Prepare to be refreshed...

What to wear for Father's Day

MMJ Day 18, and I've got a new shirt! I've been looking forward to wearing this ever since I cut it out, which was, um, I have no idea how many years ago, but it was well before I moved the sewing room. So, a long time.
Anyway...

 I actually like this one as much as I thought I would!

Pattern is B3386, which is now, of course, out of print. Skirt is also me-made, in a light-weight denim, from M2029 (only recently OOP). The top, in these photos, doesn't really look spectacular. It could maybe use a little taking in on the sides? This may have been cut out when I was a few pounds heavier. Not sure. But the sleeves fit perfectly, so I don't want to mess with that. We'll see how it fits after a wash (though I know I pre-washed, so it shouldn't shrink or anything), and then maybe take it in just a tad. Make it look just a little bit more feminine, if possible. (Wardrobe item the 12th! If I stop sewing clothes now, I still have an average of one per month for 2011, and it's only June. Awesome.)

I now think of this as my Father's Day Polo, because I wore it to a family celebration dubbed "Father's Day Fiesta" which has been going strong for, I think, 8 years now. It's held the day before Father's Day, on Saturday, and, whatever else we do, there is Mexican food and a pinata. I contributed my chili-pepper cookies again this year, and this time, I did them in multiple colors (and sizes), just to add some pizazz.

Aren't they awesome? I think so.

Here's a close-up, so you can see how awesome:

I love making these cookies.

Moving on, to Father's Day itself, day 19, showing off one of my favorite skirts ever, which somehow doesn't get out as much as it should:

Made in a lovely challis, and NL6953. Pattern is out of print, but this is basically just a couple of rectangles, with an elastic & self-drawstring waist. At the bottom is a ruffle, made from sheer ribbon, gathered and sewn on, with the seam allowance pressed toward the skirt and stitched flat. I've made this same pattern in a wildly printed green and yellow silky fabric for my sister, which I may have to borrow just so I can show it off.

Skirt looks wrinkled because we took this picture after church, so I'd been sitting down for a few hours by then. Rayon challis does have a bad habit of wrinkling.

And look, it's raining again. At least the roses like it.

Also sporting me-made earrings, so I'm still managing the minimum of 2 me-made's daily.

mmmm.....donuts.....

Fish Custard

For the premier of the new season of Doctor Who, I whipped up a little snack:

It's what any fan of the Doctor would want to nosh on while watching the latest episodes on BBC:

Fish Custard!

This version is basically a little more delicious to the rest of us that aren't in the middle of a regeneration, and it's super easy to make.

Custard - just whip up your basic instant pudding, using just a tad more milk that usual so it's not super-thick. I used vanilla for authenticity, but you can use any flavor you like.

Fish Fingers:

Bake (or buy) a pound cake loaf and let it cool. (I usually make the kind in the box - Betty Crocker?)
While it's cooling, crush 2 packages of graham crackers until you've got fairly fine crumbs, and put them in a shallow bowl for later
Cut pound cake into 1" or thicker slices
Cut each slice into 1" or wider strips
melt 1 stick of butter in a shallow bowl
dip each cake strip into butter, then roll in graham cracker crumbs (you may need to melt more butter before you're done with the whole loaf, but I can't remember)
let your fish fingers sit for a minute to set up, and serve with a bowl of custard for dipping

Pretty easy, right? and tasty, too. I thought I'd have to brown them in the oven, but just letting them sit a minute sets up the butter & crumbs just right.

All My Chickens, Week 7, Green Eggs (Ham optional)

Just for fun, and a little green for St Patrick's, I thought I'd make me some green eggs.

 (And maybe make some of the edible variety for breakfast, too, come Thursday.)

My favorite crochet egg pattern is this one. You can find instructions for finishing the back (sans cuff) here.

I wanted to find us a free pattern to make a green ham, but it's just not out there. This one might serve as inspiration, though, and if I either make up a pattern, or find one, I'll be sure to let you know.

*pic of my own creation added after-the-fact*

The Cherry Chicken

 This was quite good, actually*. Even the Twins ate it.

The cherry pie filling turns the onions and potatoes pink,

and makes everything very moist and tasty.

*bonus! chicken hotpad photo op! I know you want one. This one was a gift, but I've found a very similar freebie pattern that I'll share soon. Promise.

Worth coming back to

Recently made a batch of my White Chocolate Caramel Apples & Pears, so I've added more pics to my earlier recipe post.

You've really got to try the pears.

Heaven.

 For full recipe and instructions, go here.

Mighty Cheetos

Have you tried the new Cheetos? The ones they're calling Mighty Zingers?

They're like the crunchy Cheetos, only in little pieces, like popcorn, but smaller. My bag has Crazy Cheddar (I'm not sure how it's different from the usual), and Wicked Picante.

For some reason, I can't quite get enough of these. I'm on my third bag in as many weeks, and I don't see it stopping anytime soon.

I got mine at Days, and they're even on sale right now, 3 for $5. And look, no gluten ingredients!

'scuse me...must get florescent orange and wicked green Cheeto dust off my computer keys now.

lunch, international style

Our meal of choice while traveling in Europe. Available at just about any train station, it was cheap and filling, and the brie was always excellent.

Just one of the many things I miss about Europe.

Bad Baby Pie

I've mentioned this little bit of deliciousness a couple times recently, so I figured it was time to share the recipe. The idea came from a pie described in the movie Waitress ("I'm calling it I-don't-wanna-have-Earl's-baby Pie." "Hon? I don't think we can put that on the menu."). That movie should have come with a cook book. It's hard on a gal, watching all that pie being made, and not being able to have some.
This one, though, seemed simple enough. It's basically a quiche, so all I needed was a basic quiche recipe, and some ham and brie.

I go really low-prep on this one, but you can step it up if you want.

1 ready-made pie crust (I use Pillsbury*, found near the butter)

1/2 lb ham, cubed (I buy that already cut up, too, when it's on sale)

1 wedge good brie (Margaux has a nice rind. Primrose is okay. Don't bother with President.)

6 eggs

1C cream

salt and pepper to taste

roll out crust and press into bottom of pan
cut brie into 1/2" thick slices, and place in single layer over crust
layer ham on top of brie
whisk eggs into cream, add salt and pepper to taste, and pour over ham & brie

bake at 375F for 40 min, or until it's set in center.

note: sometimes, depending on my mood or the amount of brie, I will add 3 more eggs and another 1/2 c of cream, just to fill the pan. If you do that, you will probably need another 15 min cooking time. Just make sure there isn't any "jiggle" in the center, and that a knife comes out clean when you stick it in near the middle. Undercooked egg is not a good thing.

*I do have a good pie crust recipe, but when I'm in a hurry, or just not in the mood to start from scratch, Pillsbury makes a very nice crust.

Penny Candy Love

Up at Timpfest (No, I cannot get enough of telling you about it, before or after, because it is just the most awesome event. You should go next year. Or to their winter festival. It's awesome.) Kim Weitkamp told this story she titled Penny Candy. She tells of how growing up, they never got treats. Mom would stick to that grocery list, and they just didn't get junk food.

Except.

Except when dad would empty his pockets of so much loose change, of a Saturday, and send all the kids off to get penny candy. They'd walk a mile and a half to the little store, and spend all kinds of time choosing what to get, and eating some of it, before they'd finally start back home. She mentioned in passing that she loved Squirrel Nut Zippers, which she described as something like Mary Janes.

I like Mary Janes, but I'd never heard of Squirrel Nut Zippers.

I found myself tearing into a bag of these treats not much later (got them at Michael's, if you're interested). And they are NOT like Mary Janes, except in their shape, and the fact that they're a peanut butter candy. That description does not do them justice. They are a clear caramel-type candy, where Mary Janes are opaque, and more like a taffy.
I am now addicted to this treat. And will forever have Kimmie's story going through my head when I eat them.

The punch-line of the story, the surprise, is that while writing it, Kim was going on about how dad must really have liked to treat the kids this way, because when they'd come home, dad would be whistling, and mom would be in a good mood, and....hold on....oh my goodness...
She realized, and this is years later folks, what her parents must have been up to while all the kids were gone. In the middle of a Saturday afternoon.
She calls up her sister, says, hey, you remember when dad would give us his pocket change, and we would all go down to the store to get candy? and how mom and dad were in a good mood when we got home? uh huh. know what mom and dad were doing while we were gone? and her sister gasps, and says nooooo.
So they call their parents, tell them they are kind of upset, so they really need to know, um, what were you and mom doing when we were all gone down to the store to get candy?
Complete silence on the other end of the phone.

Yes, folks, this is the thought that will forever run through my head, whenever I tear into a bag of Squirrel Nut Zippers. And yet, I am still going to eat them. They are just that good.

Year of Ami, week 31, E is for Eggs! (now with I Love Egg song!)

I considered, once again, elephants,

but found not the mood for it.

(also, eggs on the brain, with the recent mass recalls and all that)

So, eggs it is.

To crochet, you don't have to make them wearable, Fried Egg Cuffs. (I plan to only make the eggs. I just happen to like the shape of these ones best. Plus, her wearable food is funny.)

To knit, from Jean Greenhowe, hidden away in a collection of Tea Party Treats - Appetizers, Half a Scotch Egg. (scroll down in the link...you can't link to just the one pattern, only the page with her freebies)

In case you don't know what a scotch egg is, here's one I made for our post-wedding breakfast:

It's a hard-boiled egg, wrapped in sausage, then rolled in breadcrumbs, and, in this case, baked. I tried once, years ago, frying one, which is traditional. But it fell apart, and I gave it up entirely, never mind how delicious these are. Then, a couple years ago, while trying to find something to make for a family brunch, I found an easy recipe that had you bake them instead. Yum!

(Eggs making you nervous lately? Just make sure they're thoroughly cooked, and no worries. Promise.)

And, in case you need any more reasons to love eggs (I don't, I love 'em lots already), here's a cute little ditty for you: The I Love Egg song! (I want some. Whatever those are, they are stinkin' cute, and I want some!)

*pics of my own creations added after-the-fact*

Cake + Humidity =

Twin2: "Mom? Are you seriously, seriously, going to put this out there, on the table, and serve it? To all those people? Seriously? Because, have you seen this?"

Me (glancing back to see that the top layer has not only slid off, but also broken in half): "Yes. Yes I am. How else is it going to get eaten? Do you think it would improve upon sitting in the car, in this heat, for the rest of the afternoon? It's cake. It will still taste good, no matter what it looks like. Besides, it's not like my name is on it. Nobody has to know it's mine."

(Except, as I was putting it away after the Tree Family Picnic, about 1/2 gone, one of my many relations caught me, and took a picture. Which I would show you, if I had it. Really.)