Yesterday as I was do some blog reading I came across a recipe called Valentine’s Day Crack on Diane’s blog. I hadn’t yet decided what I would make for my husband as a Valentine’s Day treat and since I had all of the ingredients on hand and it sounded simple enough to make I decided to give it a try.
I’m not sure if it’s called crack because crackers are one of the ingredients or because it can quickly become additive but I suspect it is a combination of the two. Oh my it is so delicious and so easy to make I just wanted to pass it along.
A huge Thank You to Diane who shares lots of wonderful recipes on her blog and Happy Valentine’s Day to all my readers❣
Each time I make scrambled eggs my husband comments “these are really good eggs”, and each time I think “I really should share my recipe on my blog”, so I am finally getting around to it.
In case you don’t already know how to make scrambled eggs here is a short video to show you how.
What I am going to tell you is the simple ingredients I use that make them “Really Good”.
You can start with store bought eggs if you have to, but if you can find a local farmer who sells free range eggs buy some, and if you have your own flock of laying hens you are good to go.
Nowadays, since I am cooking for just my husband and myself, I use three eggs. If you watched the video above, or if you generally add salt and pepper, skip it. These are ingredients that can be added as a topping by each individual to suit his or her taste preference or dietary needs. Instead, to flavor the eggs, I add about three shakes of onion powder and three shakes of dried oregano as I beat the eggs. When the eggs are finished cooking I turn off the burner and top them with cheese. I usually use American cheese slices (not cheese food) but you could use most any type of cheese. I then put the lid on the pan for a couple of minutes and let the cheese melt. Yes, these eggs are Really Good!
What is your favorite way to eat eggs?
I made a dish very similar to this last year, or perhaps it was even two years ago, when we had an abundance of banana peppers. I remember that we really enjoyed it, I just didn’t remember the exact recipe because I did not write it down. Last week when our neighbors sent over a bunch of banana peppers from their garden I decided to try it again. This time I am writing it down and sharing it with you as well.
I wasn’t sure what to call this and my first thought was stuffed banana peppers. That name reminded me too much of stuffed bell peppers but this really has no similarity. It is much closer to the jalapeno poppers that I love, so I decided to call it banana pepper poppers. Besides that is just fun to say. 🙂
* It is really not necessary to have the exact amount of any ingredient listed – a little more of this or a little less of that will not make a great difference. Feel free to add the word “about” in front of the amount of each ingredient.
Banana Pepper Poppers
8 Fresh Banana Peppers
4 oz. cream cheese softened
1/2 cup grated mozzarella cheese
2 or 3 jalapeno peppers
3 slices of bacon cooked crispy
Slice the banana peppers in half long ways a remove seeds. Remove core and seeds from jalapeno peppers and chop them into small pieces. Chop bacon into small (bacon bit like) pieces. Mix cream cheese, mozzarella cheese, bacon bits and jalapeno peppers. Place banana pepper halves on baking sheet and fill each one with cream cheese mixture. Sprinkle bread crumbs on top of each pepper. Bake at 350 degrees Fahrenheit for 20 to thirty minutes.
Dinner is probably the most common time to eat asparagus and it always goes well as a side dish – lightly steamed, roasted, sautéed, grilled, topped with butter, olive oil, sea salt, hollandaise sauce or cheese – even pickled or raw and tossed in a salad – I’m not sure you can go wrong with fresh asparagus. Last week I shared a recipe for using asparagus at breakfast and today I am going to share with you another way I cooked our freshly picked asparagus this week.
Asparagus – Split Pea Soup
If you already have favorite recipe for split pea soup by all means use it – just cut up a big bunch of asparagus and add it to the pot as the soup cooks. If you don’t have a recipe for pea soup here is how I made it. Disclaimer: I usually don’t use exact measures when cooking – I am a pinch of this, shake of that, taste as you go along type of cook.
1 bag of dried split peas
a good size bunch of asparagus
5 or more carrots
1 pound of beef smoked sausage
several cloves of fresh minced garlic or two about teaspoons of garlic powder.
about 1/4 teaspoon of black pepper
add salt later if needed – the smoked sausage will add some salt and you don’t want to get to much
I always soak the peas in water over night. The next morning I drain the peas and put them in the crockpot. Add enough water to just cover the peas. I then cut up the asparagus, carrots, onion, and sausage and put them in the crockpot. I add the garlic and black pepper and put the lid on. I start it out on high for at least an hour to build up the heat. Then I turn it to low and let it cook. After a few more hours I check to see if the peas have become mushy. (At this point you can also taste it to see if it needs more salt or pepper and add them as needed.) If the peas are still hard I put the lid on tightly and turn it back up to high for another hour or so. Once peas have become mushy I leave the lid partially covering the pot so any excess water can cook off and the soup will thicken. If at any point the soup is too think just add some more water. When the soup is the desired consistency dish yourself up a bowl and enjoy!!! 🙂
I almost forgot – the first time I made this I put it all in a cast iron Dutch oven and cooked over an open fire at the farm. It does make a nice campfire dinner.
I wanted to make a fruity dessert yesterday so I decided on an old family favorite. I remember my mom making this when I was a teenager and then telling me the recipe when I was a young mom. It’s such an easy recipe I don’t know if Mom ever had it written down, but I know I never did.
This has got to be one of the simplest and most delicious desserts you will ever bake so here is the recipe.
1 can cherry pie filling
1 can crushed pineapple
1 yellow or white cake mix
1 stick butter melted
Directions – Spread the cherry pie filling in the bottom of a 13×9 inch (33×23 cm) pan. Pour the crushed pineapple evenly over the cherry pie filling. Sprinkle the cake mix evenly over the pie filling and pineapple. Pour the melted butter over the cake mix as evenly as possible. Bake at 350 degrees F (176.7 C) for 30-40 minutes until top starts to brown.
Since I didn’t have any canned pie filling or pineapple on hand, I decided to change the recipe. What I did have was some of our home grown fruits that I had frozen when they were in season. I started with about 4 cups (946.35 grams) of frozen strawberries and 1 1/2 cups (354.88 grams) of frozen rhubarb. I put the strawberries and rhubarb in a sauce pan and added 1 cup (236.58 grams) of sugar and 1/3 cup (78.07 grams) of corn starch. I slowly heated this until it came to a boil and became thick like pie filling. I then poured this into my 13×9 inch (33×23 cm) pan, topped it with a yellow cake mix and melted butter, and baked it just like the recipe above. This dessert can be eaten either warm or chilled. It is delicious either way.
While this may not have been as simple as the original recipe the home grown fruit made it extra delicious.
Note to my friends and readers around the world – I have added metric conversions by using online conversion charts and can only trust their accuracy. I have also rounded the numbers up to the nearest 100th and I am not sure if this gives you a close enough measurement. This recipe does not really need to be exact, but if the measurement does not seem right to you might want to do you own conversion.
Thanks for reading.