Rose Prairie Quilts and Farm

I made these for our 30's club that meets tomorrow. We are having a cookie exchange and I thought these were more of a Christmas cookie than the orange meringues.  I going to pack them in egg cartons.  I'll have it in the next post here in a while. Peppermint Meringues Prep Time: 20 Minutes Cook Time: 1 Hour 30 Minutes Ready In: 5 Hours Servings: 48 INGREDIENTS: 2 egg whites 1/8 teaspoon salt 1/8 teaspoon cream of tartar A few drops of peppermint extract 1/2 cup white sugar 2 peppermint candy canes, crushed DIRECTIONS: 1. Preheat oven to 225 degrees F (110 degrees C). Line 2 cookie sheets with foil. 2. In a large glass or metal mixing bowl, beat egg whites, salt, and cream of tartar to soft peaks. Gradually add sugar, and a few drops of peppermint extract,  continuing to beat until whites form stiff peaks. Drop by spoonfuls 1 inch apart on the prepared cookie sheets. Sprinkle crushed peppermint candy over the cookies. 3. Bake for 1

I have not been meeting my goal I started back in the beginning of the year. I thought I would post an egg recipe a week and end up with 52 recipes. Well I learn a few things from this, first thing a new recipe a week for me was too much. You see I did not want to post a recipe I hadn't tried  But there have been times this year I have not been home to cook or I just didn't get around to it. Second was there are some I wanted to eat again or would and than just did not feel like another egg dish.  So I have decided that there a few recipes I have still that I want to share, so I'm going to break one of my rule, I'm going to post recipes that I haven't tried yet but plan to. Also I realize I will not meet my goal of 52 but I can live with that. So with that said, this is one I have been wanting to make since May but had no occasion to make them.     Martha Stewart's Meringue Swirls Martha Stewart Living, May 2012 Prep Time  20 minutes

Egg in a Nest 1 24 oz. bag of shredded hash browns 2 tsp salt 1 tsp pepper 2 tbs oil (I use olive oil) 1/3 cup shredded cheddar Bacon bits or 8-10 pieces of cooked bacon, crumbled 8 Eggs 1/3 milk green onions sliced into small pieces Extra shredded cheddar Muffin tin Take your bag of hash browns and mix in the salt, pepper, oil and 1/3 cup shredded cheese. Divide among the cups in your muffin tin, making sure to well grease tin beforehand. Bake hash browns at 425 degrees for 15-18 minutes or until toasty. Once they're finished, take them out and lower the temp of the oven to 350 degrees. Add bacon, green onion and a sprinkle of extra cheese to the cup. In a bowl mix eggs and milk until blended. Pour into cup about 3/4 filled (Can add a little more cheese on top if you wish) Bake at 350 degrees for 13-16 minutes (or until the eggs are as firm as you like them). Slide a knife along the edges to remove from

This is going in my recipe box, a Keeper Artichoke, Kale & Ricotta Pie   Serves 4 to 6 Olive oil 4 eggs, beaten 8 ounces ricotta cheese 4 ounces Parmesan, grated 1 cup canned artichokes, chopped 1 bunch (3 to 4 large stalks)  kale, rib removed and leaves roughly chopped (could use also Swiss       1 carrot grated                                                                                              Chard, Spinach) Salt and freshly ground black pepper Preheat oven to 400°F. Grease a 9-inch cake pan lightly with olive oil. In a large bowl, whisk together the eggs, ricotta cheese, and Parmesan. Roughly chop the artichokes and thinly slice the kale leaves and add to the cheese and egg mixture. Season lightly with salt and generously with black pepper Stir until combined. Pour contents of bowl into the greased cake pan and drizzle with olive oil. Cook until custard is set, about 40 to 50 minutes. Cool on a wire wrack for 5 to 10 minutes and serve.

 This is how I was taught to make french toast when I was young. It is simple and a classic to me. You can make enough just for one or as many as you need to. My Classic French Toast Depending on the amount to be made, 1 large egg will make two slices. Serve 2 2 eggs 2 Tbsp milk 4 slices whole wheat bread Cinnamon   Whip eggs and milk in a bowl. Dip a slice of bread in the egg mixture and place in a hot skillet that has been sprayed with Pam or some sort of oil or butter. Sprinkle cinnamon on the bread Cook for a couple minutes and flip. It should be a toasted brown. Repeat with next two slices of bread. You can top with powder sugar, my favorite way. But you could use syrup, jam, sorghum or honey. Enjoy

Zucchini-Potato Pancakes with Eggs These crispy pan-fried cakes showcase zucchini and potatoes topped with fried eggs. Oxmoor House MARCH 2010 Yield: 4 servings (serving size: 1 pancake and 1 egg) Cook time:13 Minutes Prep time:4 Minutes Ingredients 2 cups  shredded hash brown potatoes (I used potatoes I grew) 1 cup shredded zucchini (about 1 small) 1/4 cup Italian-seasoned panko (I used plain) 4 large egg whites, lightly beaten 1/4 cup (1 ounce) shredded fresh Parmesan cheese 1/4 teaspoon freshly ground black pepper Cooking spray 4 large eggs 1/8 teaspoon freshly ground black pepper Fresh salsa (optional) Light sour cream (optional) Preparation 1. Combine first 6 ingredients in a large bowl. 2. Heat a large nonstick skillet over medium heat; heavily coat pan with cooking spray. Spoon about 1/2 cup potato mixture into 2 (5-inch) circles in pan. Cook 5 minutes; turn and cook 4 minutes or until potato is tender. Remove pancakes from pan, and keep wa

If you are on the blog hop click here for my block Lemon Bars recipe from My Recipe. com Crust: 1 3/4 cups all-purpose flour 2/3 cup confectioners' sugar 1/4 cup cornstarch 1/2 teaspoon salt 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature 1 large egg yolk Filling: 1/2 cup all-purpose flour 2 1/4 cups sugar Zest of 1 lemon 1 cup fresh lemon juice (from 5 or 6 lemons) 6 large eggs plus 1 large yolk 1/8 teaspoon salt Preparation 1. Preheat oven to 350ºF. Grease a 9-by-13-inch pan; line with parchment paper. Lay another sheet of parchment crosswise, leaving a 2-inch overhang on both sides. 2. Pulse flour, confectioners' sugar, cornstarch and salt in a food processor. Pulse in butter until mixture resembles coarse meal. Pulse in yolk until mixture comes together. 3. Press into an even 1/4-inch-thick layer in pan. Freeze for 15 minutes. Bake, rotating halfway through, until crust is lightly browned, about 20 minutes.

     Baked - Potato Eggs Ingredients 2 baking potatoes 2 tablespoons butter 1/4 cup grated cheddar cheese 1/2 cup cooked sausage scramble chopped green onions 1/4 cup sour cream 4 large eggs Preparation Heat oven to 400° F. Scrub the potatoes and pierce each with the tines of a fork. Bake until fork-tender, about 45 minutes. Carefully cut each potato in half. Scoop out the insides and stir in the butter, sour cream, onions and cheese. Fold in the sausages. Spoon the mixture back into the potato halves, creating a hollow in each center. Break 1 egg into each hollow. Arrange on a baking sheet and cook 10 to 15 minutes or until set. Now I did put them under the broiler for a couple of minutes cause I wasn't sure the yolk was cooked, but next time I do not think I'll do that again, I don't think I needed to that. Also 1 potato would of been enough for "the man of the place" and I. They were good size baking potatoes.  T

I wanted to say a few things on about "the girls", it has been extremely hot here and very stressful on them. I had 22 hens last month and within the last month I have lost 3 hens from this blasted heat. Beside the lost of hens the heat also played a toll on egg productions. Can't blame them. If you too have chickens and have been dealing with these hot temps. I hope that you are fairing better than I am. Waffle Egg Sandwich I had seen a recipe for this on myrecipe.com and thought what a neat idea. Made one and you know what, they are really good. I follow the recipe somewhat but then used what I had on hand. So I had made some waffles and put the leftovers in the freezer. I took two portions out and defrosted them in the microwave. Ingredients; egg  waffle cheese  bacon, sausage or canadian bacon Preheat oven at 400 F. You will cook your meat and scramble or fry your egg with the yolk thoroughly cook. Place a waffle on a cookie shee

Sponge Cake  Original Recipe Yield 1 - 9 inch tube cake Ingredients 6 eggs 1 cup white sugar 1/4 cup water 1 teaspoon lemon extract-I omitted this and the zest and replaced it with 1 1/2 tsp vanilla 1 teaspoon lemon zest 1 cup cake flour 1/2 teaspoon cream of tartar 1/4 teaspoon salt Directions; Separate the eggs. In a large mixing bowl, beat egg yolks until very thick and lemon colored. Beat in sugar gradually. Add water, lemon extract and lemon rind. Beat in flour. In another bowl, beat egg whites until frothy. Then add cream of tartar and salt. Beat mixture until whites are stiff, but not until they are dry. Fold this whipped mixture into yolk mixture. Pour batter into an ungreased 9 inch tube pan. Bake at 325 degrees F (165 degrees C) for one hour, or until done. Till next time Kat =^..^=

I have been wanting to make this cake but just haven't had the time lately, plus I am also on a restricted diet. My triglycerides are too high and I have to limit my sweets and fat intake. You know how hard that is when you have a sweet tooth like I do. I'm doing good, so this recipe I will just pass along this time. If you make it I would like to know what you thought of it.  I am so far behind on posting egg recipes that I'm going to have to double up. Cake of Egg Whites When you have a recipe that uses only the egg yellows, this is a great quick cake to make with the whites that you are left with. Photo from:"Kolac Od Belanaca/Egg White Cake." La Casa De Vainilla. Yield: 10 servings Prep time:30 Minutes Cook time:20 Minutes Ingredients: 6 egg whites 1 1/4 cup powder sugar 3/4 cup flour 3 1/2 oz. walnuts chopped grated peel of 1 orange Preparation 1. Whip the whites in a firm mixture 2. Add the sugar and whip until thick 3. Add

Sour Cream Pound Cake Ingredients: 1/2 pound unsalted butter 3 cups sugar 6 eggs 3 cups flour 2 teaspoons vanilla 2 teaspoons lemon extract 1/2 teaspoon soda 1/2 teaspoon salt 1 cup sour cream or Greek yogurt ( I used my yogurt) Directions: Prepare a large tube pan or 2 loaf pans with butter and flour. Preheat the oven to 325 degrees. In a large stand mixer combine butter and sugar, beating until light and fluffy. Add the eggs one at a time, again mixing in well. Add vanilla and lemon extracts. In a small bowl combine the flour, soda and salt. Gradually add the flour mixture and sour cream or Greek yogurt, alternating. Add the batter to the tube pan or 2 loaf pans. Bake for 1 hour or until a cake tester comes out clean. Cool completely before carefully inverting onto a plate. This cake also freezes well. Wrap carefully in air tight plastic before freezing. YUMMY

I have had this recipe pinned on my board for quite sometime now and have meant to make it since then. It is one of   Rachael Ray  recipes but I did not have all the ingredients on hand, even thou it called for only 4. I did not have Pecorino-Romano cheese so I substituted it with some Swiss Cheese I had. And I didn't have chives either so I just cut some of the green tops off of the onions I have growing out in the garden. Eggs in Clouds Ingredients 4 eggs 1/4 cup grated pecorino-romano ( I substituted Swiss Cheese) 1/4 cup chopped chives or green tops to onions 1/4 cup crumbled bacon Pepper Directions Separate eggs, putting whites in 1 large bowl and yolks in 4 separate small bowls. Whip whites until stiff peaks form. Fold in cheese, chives and bacon. Spoon into 4 mounds on parchment-lined baking sheet; make a deep well in center of each. Bake at 450 degrees for 3 minutes, then add 1 yolk to each well; season with pepper. Bake until yolks are just

When I went online to find a mayo recipe I came across basically the same recipe with slight variations by adding lemon juice or vinegar or both, then there was the addition of mustard. could be Dijon or dry powder. Then there was the oil, some said straight canola, vegetable or olive oil but could be a combo. Then on the incredible egg  website you'll find a recipe for cooked blender mayonnaise. I think I'll try that next. There is also a very informative article written on The Guardian   about all the ingredients and what they do in the recipe. Homemade Mayonnaise . Ingredients *2 egg yolks 1 Tbsp. red wine vinegar 1 Tbsp. fresh lemon juice 1 Tbsp. Dijon mustard or 1 tsp dry mustard Kosher salt 1 1/2 cups neutrally flavored oil (vegetable, canola) Preparation: Let all your ingredients come to room temperature before you begin. Using my cute  separato r Using an electric hand mixer, stand mixer, blender or a wire whisk, whip the egg yolks for a

  Migas Adaptation from Pioneer Woman (Ree Drummond) recipe Ingredients 3 whole Corn Tortillas 1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced 2 whole Plum Tomatoes, Roughly Chopped 1/3 c. Green Pepper, Roughly Chopped 1/3 c. Onion, Chopped 6 whole Large Eggs or 3 whole and 6 whites 1 cup cheese Grated (may Use Cheddar, Monterey Jack, Etc.) ⅓ cups Cilantro, Chopped 1 Tablespoon Butter 1 Tablespoon Olive Oil 2 Tbsp. Half-and-half Preparation Instructions In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside. Got to use my new egg separator In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside. In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapenos and sti