Microwave Scrambled Eggs on the go!

One day at work, my coworker said she was having scrambled eggs.  This, quite frankly, sounded strange considering we only had a fridge and microwave! So, I asked her how this yummy protein packed breakfast could be made in our sad little break room.  Here's how it goes!

2 eggs, slightly beaten
1 Tbls sour cream
1/3 cup shredded cheese
salt and pepper to taste

In a small, microwave safe bowl, add the sour cream, cheese, salt and pepper to the beaten eggs.  Mix well. Place bowl in microwave (you don't have to cover) and cook for about a minute or so.  Stir eggs, and heat for another 30-45 seconds.  Stir again and repeat process until cooked to consistency you prefer. Should not take more than 3-4 minutes.  For variety, add your favorite veggies, bacon, ham, or salsa.  Or, make toast and have an egg sandwich! Enjoy!

These actually taste awesome and are done in no time, with no mess!

Trying this again!

Ok, so I got just a tad busy and stopped my food blogging! Working, raising kids, and attempting to go back to school for my degree in Health Care Administration proved to be quite chaotic! Although I am just as busy as ever, if not more, I am playing around with my Shmorgishbord! Why not? Sooooo.....let the fun begin!

Mom's Fudge Meltaways

It's been a few days, but I really wanted to post this recipe my mom has made for us since I was a kid.  It is so sweet and rich you only need a small square to satisfy a chocolate craving!

First Layer:

1/2 cup butter
1 square unsweetened chocolate
1/4 cup sugar
1 tsp vanilla
1 egg, beaten
2 cups graham cracker crumbs
1/2 cup nuts (pecans)

Melt butter and chocolate in saucepan.  In bowl, blend 1/4 cup sugar, 1 tsp vanilla, egg and graham crackers and nuts.  Add to butter and chocolate mix.  Press into 9 x 9" pan.  Chill.

Next layer:

1/4 cup butter
1 Tblsp whipping cream
2 cups powdered sugar
1 tsp vanilla

Mix 1/4 cup butter, 1 Tblsp cream, 2 cups powdered sugar and 1 tsp vanilla.  Spread over crumb mixture and chill. 

Top layer:

Melt 1 1/2 - 2 squares unsweetened chocolate and spread over chilled filling. Chill. Cut into 1" squares.

Pimiento Crabmeat Sliders

Ok, this is another recipe from my Mom so the comment at the bottom is from her, not ME!!  :)  She is right, we LOVED these sandwiches and thought these were treats when we got to eat them!!  So simple to make! 

Pimiento Crabmeat Sliders

1 Can Chicken of the Sea Lump Crabmeat  (4.25 oz)

1/2 cup Price’s Original Pimiento Cheese Sandwich Spread

1/4 cup Kraft Miracle Whip (This is optional.  Can be made without it, if you prefer.)

Sara Lee Classic Dinner Rolls

Mix all ingredients and spread about 1/4 cup on sliced Sara Lee Classic Dinner Rolls

Wrap in foil and heat approximately 15 minutes in preheated 350 degree oven.

Makes 8 slider size sandwiches.

These are also pretty good cold!

My kids loved these when they were growing up!  That sort of fooled me, because who knew kids liked crabmeat and pimiento cheese.  But, the kids were a little weird.  Must have gotten it from their dad.

Potato Gratin with White Cheddar Cheese

I got this recipe from my Aunt Mary. She made this on Thanksgiving and it was so good!!

2 1/2 cups whipping cream
3/4 cup finely chopped shallots
2 teaspoons chopped fresh rosemary
2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds russet potatoes, peeled, cut into 1/4-inch-thick rounds
2 cups grated sharp white cheddar cheese

Preheat oven to 375°F. Butter 13x9x2-inch glass baking dish. Whisk cream, shallots, rosemary, salt and pepper in medium bowl to blend. Place half of potatoes in prepared baking dish, overlapping slightly. Sprinkle with 3/4 cup cheese. Top with second layer of potatoes. Pour cream mixture over potatoes in dish. Sprinkle with remaining cheese. Cover with foil and bake 1 hour. Uncover and bake until top is golden brown and potatoes are tender, about 45 minutes longer. Let cool 10 minutes before serving.

I believe this originally came from the Epicurious website.

Tunnel of Fudge Cake

I almost forgot about this chocolate delight!! It is so moist and rich!!

Ingredients:

Cake:

1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
6 eggs
2 cups powered sugar
2 1/4 cups all purpose flour
3/4 cup cocoa
2 cups chopped walnuts

* Glaze:
3/4 cup powered sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk

Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.

Tulsa Public Schools Brown Bean Chowder

Does anyone from Tulsa remember eating this in school??  Sooooo good!!

Tulsa Public Schools Brown Bean Chowder

1 lb. pinto beans
2 Tbsp. chili powder
1 ½ Tsp. salt
1 lb. coarse ground beef
½ medium onion, chopped
½ Tsp garlic powder
1 2/3 cups tomato puree
1 Tbsp. chili powder
1 Tbsp. salt
Bread crumbs
Cook beans in three quarts water (or more depending on dryness of beans. When beans are nearly done, add 2 Tbsp. chili powder and 1 ½ Tsp salt. While beans are cooking, combine meat, onion and garlic and brown in skillet, stirring frequently. Add 1 2/3 cups tomato puree, 1 Tbsp. chili powder, 1 Tbsp salt and bread crumbs. Combine meat mixture and beans. May add more water for thickness desired or chili powder to season as needed.


 Thanks for hunting this down for me, Mom!!

Here's one from my school days, before there were microwaves and color TV. Hearty, comforting, and really easy if you use Bush's Pinto Beans!