This is a recipe that I found in the Food Network Magazine, the October 2010 issue. I followed it fairly closely, but did a slightly reduced version with 5 instead of 8 eggs. I also used onion instead of shallots, I didn't use parsley, and I added fresh rosemary. It was delicious. Perfect for a weekend breakfast.
Western Skillet Eggs
1/2 cup half-and-half or whole milk
Pinch of cayenne pepper
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
2 shallots, sliced
2 tsp fresh rosemary, finely chopped
2 large green bell peppers, seeded and cut into 1/2-inch strips
1 1/2 cups cherry tomatoes, halved
1/4 pound thinly sliced ham, cut into 1-inch pieces
4 slices sourdough bread, torn into pieces (about 2 cups)
2 tablespoons chopped fresh parsley, plus more for topping
8 large eggs
Position a rack in the upper third of the oven and preheat to 350 degrees. Whisk the half-and-half, cayenne, 1/2 teaspoon salt, and black pepper to taste in a small bowl.
Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the shallots and cook until just softened, 1 to 2 minutes. Add the bell peppers; cook until the peppers are soft and the shallots are golden, 5 to 6 more minutes. Add the tomatoes, ham, bread, parsley and 1/4 cup water and cook until most of the liquid is absorbed, about 3 minutes. Season with salt and black pepper. Remove from the heat.
Make 8 evenly spaced indentations in the bread mixture with the bottom of a ladle or small measuring cup. Crack an egg into each indentation. Slowly pour the half-and-half mixture over the eggs. Bake, rotating the skillet a few times, until the whites are set, about 15 minutes. Top with parsley.
Assemble your ingredients.
Saute in an oven-proof skillet.
Make indentations for the eggs.
Crack an egg into each indentation.
Carefully pour 1/2 and 1/2 over the eggs and other ingredients.
Bake at 350 for about 10-15 minutes, depending on how set you want the eggs to be.
I printed the paper onto 8 1/2 x 11 white card stock. You can cut two from each page.
I organized my candy so that everyone got the same amount.
I made personalized labels with a very scary font that I found on dafont.com. I also added spooky eyes.
And, voila! A basket full of super creepy treats.
As I mentioned, my wreath was white, so I had to paint it. Mossy green spray paint would have been an ideal choice, but all I had were various shades of green acrylic paint, which I mixed together.
Oddly enough, it worked.
I painted it on the wreath and it took a couple of hours to dry. You don't have to cover it perfectly.
Once the paint is dry, you can glue the moss onto the wreath a piece at a time. I tore some of it to fit. I don't have a photo of this step. Sorry. It's probably because I was too busy burning my fingers.
I tied on the burlap strip as a hanger and hung it on my door.
I recommend this project! It was fun to do and I loved the result.
Make indentations for the eggs.
Crack an egg into each indentation.
Carefully pour 1/2 and 1/2 over the eggs and other ingredients.
Bake at 350 for about 10-15 minutes, depending on how set you want the eggs to be.
It's that time again! Melinda is hosting another pumpkin party! She has the best, most beautiful pumpkins I have ever seen. Her party this year is Saturday, September 24 from 11-2.
Come for a relaxing day with beautiful scenery.
477 Lake Road (Chandler Mountain)
Beat the egg whites and water with an electric mixer.
Pour into a medium bowl with the macaroon mix and beat until moistened.
Roll into balls and place on a cookie sheet lined with parchment paper. Bake according to the directions. I baked mine baked at 325° for about 20 minutes.
Until they were golden brown. Mmmmm.
These individual cheesecakes are really fun to make and absolutely delicious. This recipe came from i am baker, which is an adorable blog, and different versions of it can also be found at several other sites if you want to google it. It is similar to the Pies Baked in a Jar post that I did, but easier because you don't have to bake it. I had never made a no-bake cheesecake before, but it is definitely the way to go with these. These would make great party favors or teacher gifts, and would be perfect for a picnic.
Combine graham cracker crumbs, butter, and sugar in a medium bowl.
Make sure your jars are clean and dry.
Place about 2 tbsp crumbs into each jar.
Lightly press into the bottoms of the jars, as Zac so expertly demonstrates.
Beat softened cream cheese and condensed milk. Add vanilla.
Spoon dollops of the cream cheese mixture into the jars.
Top with the cherry pie filling. I used only one can of it, but I left 3 of the cheesecakes without topping for those who might prefer theirs unadorned. If you like a lot of cherries, you might want to get 2 cans.
This is how they looked. I didn't go above the rim with the filling and topping.
Chill for several hours or overnight.
Oh my gosh. They are so good, and so cute.
They stack and travel well, too.
They were the finishing touch to lunch I took today for some very sweet folks at the Christian Service Mission. They have been tirelessly working since the tornadoes struck Birmingham. A big thanks to them and to all of their volunteers!
