Category: MISC

Scrumptious Sunday – Shirred Eggs





SHIRRED EGGS
for 4 Jumbo eggs:
4 tablespoons butter, melted
1 cup diced ham or crumbled bacon
2 green onions, minced
1 cup cheese, your choice
salt & pepper to taste
Frank’s Hot Sauce

  • Preheat oven to 350°.
  • Melt butter and place 1 tablespoon in the bottom of each ramekin. Make sure you swirl it around the sides too.
  • Sprinkle your meat and onions into the ramekin.
  • Crack an egg into each ramekin.
  • Salt & pepper.
  • Bake for 6-10 minutes or until egg whites are just set.
  • Top with cheese.
  • Bake another 6-10 minutes or until eggs are set to desired doneness.
  • With a spoon gently remove egg from cup onto plate or toast.
*At home I use individual ramekins for just the two of us, but when camping or having company I use a muffin tin to make them all at once.

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Camera Critters ~ Deer


Hosted by Misty over at Camera Critters.
Click on this picture to enlarge him. You can see he actually posed for me.

Despite having had our first winter storm, that snow has melted as we await more.
This picture was taken last year of a young buck whose nubs haven’t even begun to show.
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Blogging does certainly make us close

I just signed on to find this sweet award from Gretchen over at Gretchen’s Travels. Thanks Gretchen.

To translate the gift from Portuguese to English, it means: “This blog invests and believes, the proximity” [meaning, that blogging makes us “close” – being close through proxy]. “They all are charmed with the blogs, where in the majority of its aims are to show the marvels and to do friendship; there are persons who are not interested when we give them a prize and then they help to cut these bows; do we want that they are cut or that they propagate?”

Once you receive this award then you are to pass it on to 8 others.
Today I am going to pass this along to…..

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Friday Fill-Ins

1. My favorite food seasoning is white pepper.
2. Silence is music to my ears. LOL at the irony of that statement.
3. Lucky is my old Girl Scout co-leader’s name.
4. A promise is something I take very seriously.
5. Many people don’t take their promises seriously enough.
6. Milk was the last thing I bought at the store.
7. And as for the weekend, tonight I’m looking forward to handing our candy to all the adorable little kids in costume, tomorrow my plans include de-Halloweening the front porch and decorating for Thanksgiving and a few crafts and Sunday, I want to finishing cleaning the workroom and maybe do a little quiltiing!

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Favorite Ingredient Friday is colliding with Scrumptious Sunday ~ Pumpkin Edition ~ Pumpkin Cheesecake & Pumpkin Casserole

Favorite Ingredient Friday, Holiday Cooking Blogger Style is hosted at Overwhelmed with Joy
Be sure to check it out November 7th
Scrumptious Sunday hosted by Meredith at Mercedes Rocks
PUMPKIN CASSEROLE

16 ounce can pumpkin
8 ounces cream cheese, softened
2 tablespoons packed brown sugar
1/2 teaspoon sea salt
1/4 teaspoon nutmeg
1/2 teaspoon white pepper
1/2 cup half & half
4 eggs
4 ounces grated jack cheese
PURE

  • In a large mixing bowl stir together cream cheese and sugar until well blended.
  • Add pumpkin and seasonings, blending well.
  • Add in half and half blending until creamy.
  • Add eggs one at a time, mixing well after each.
  • Blend in 3/4 cup cheese.
  • Generously spray an 8×8 baking dish with PURE.
  • Spoon mixture into dish.
  • Place dish inside a larger dish and carefully add boiling water around the edge until 1 inch deep.
  • Bake at 375 degrees for 45 to 50 minutes or until knife comes out clean.
  • Top with remaining cheese and serve.

PUMPKIN CHEESECAKE

3 cups crushed ginger snaps/vanilla wafers mix
1/2 cup butter, melted
4 8 ounce cream cheese, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
1 tablespoon golden Rum
1 cup pumpkin puree
1 teaspoon cinnamon
1 1/2 teaspoons ground ginger
1/4 teaspoon ground nutmeg

  • Preheat oven to 300 degrees.
  • Combine cookie crumbs and melted butter until coarse crumbs.
  • Press into the bottom of a 9 inch spring form pan (I like to use a square one).
  • Bake 8-10 minutes. Cool 5 minutes.
  • On a low speed beat cream cheese is smooth and creamy, but DO NOT OVER BEAT!
  • Gradually add sugar and then eggs, one at a time, beating until just blended.
  • Pour 3 cups of this mixture on top of crumb crust.
  • To the remaining cream cheese mixture, add the pumpkin puree and spices mixing until just blended.
  • Pour this mixture on top of the plain cream cheese mixture.
  • Bake 1 hour 25 minutes or until edges are set, but center still jiggles when moved.
  • Turn oven off and open door 4 inches. Leave cheesecake in oven 30 minutes.
  • Remove from oven and run a table knife around the edge of pan to loosen.
  • Cool on cooling rack another 30 minutes.
  • Cover loosely and and chill at least 6 hours.
  • Remove pan sides and serve with Caramel Sauce.

Aloha Friday

In Hawaii, Aloha Friday is the day to take it easy and look forward to the weekend. I’ll ask a simple question for you to answer. Nothing that requires a lengthy response. If you’d like to participate, just post your own question on your blog and leave your link at An Island Life. Don’t forget to visit the other participants! It’s a great way to make new bloggy friends!
QUESTION:
How does one grow older graciously and gracefully?
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Slow Cooking Thursday ~ Pork Chops and Scalloped Potatoes


For more great recipes please visit Sandra at Diary of a Stay at Hoe Mom!

PORK CHOPS AND SCALLOPED POTATOES

4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Velveeta, cut into chunks

  • Melt butter in a large skillet.
  • Sprinkle salt and pepper generously on both sides of chops.
  • Brown chops on both sides.
  • While chops are browning, wash the potatoes and slice into 1/4 inch.
  • Whisk together the soup, sour cream and milk.
  • Spray crock pot with PURE.
  • Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
  • Lay pork chops on top.
  • Cook on low 4 hours.

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