Omelettes In a Bag

My family love omelettes and I absolutely hate cleaning up the mess. I have found a really easy recipe with an EASY clean up. Here is a recipe.

Omelette in a Bag

Ingredients

2 egg

1 tablespoon water

cheese

meat (ham, bacon, sausage)

onion

Directions

1. Bring a large pot of water to a boil (about 2/3) full.

2. Crack eggs into a ziploc heavy duty bag (freezer) and add water. Seal and shake, smash or squish bag until eggs are beaten. Then add in remaining ingredients seal. Swish bag around to distruible ingredients seal.

3. Place bags (up to six) in boiling water cook for 13 minutes.

4. Carefully remove bag from water and serve.

I have tried it with bacon it was very delisious. I have also cooked it with sausage but I needed to cook it longer.

Very enjoyable with the kids and also a kid friendly recipe. 

Sticky Bun Breakfast Ring

I'm going to share one of my family favorite breakfast recipe.

Sticky Bun Breakfast Ring

2 small tubes refrigerator biscuits or 1 1/2 grands

3 tablespoon butter, melted

1/2 cup pancake syrup

1/3 packed light brown sugar

1/2 teaspoon cinnamon

1/4 cup chopped pecans (optional)

1/4 cup chopped pecans (optional)

Directions

1. Spray a fluted pan with non stick cooking spray.

2. Combine butter and syrup in a small bowl and set aside.

3. In another bowl combine sugar, cinnamon, and nuts. Place 1/2 syrup mixture on bottom of fluted pan. Then sprinkle 1/2 sugar mixture on top of syrup.

4. Lay biscuits on bottom of pan over lapping edges to form a ring. top with remaining syrup and sugar mixture.

5. Bake 375 degrees for 20-25 minutes or until golden brown. Cool 1 minute invert on plate.

This recipe is great to make the night before and warmed up in the morning.

How to Cut a Recipe in Half

How to Cut a Recipe in Half

If you are like me I don't have a big family to cook for so I end up having to cut a recipe in half. I usually have trouble with this because I don't want it to lose it flavoring so I found this chart. Hope you get a lot of use out of it like I did.  

Sausage, Egg and Cheese Breakfast Roll Ups

Sausage, Egg and Cheese Breakfast Roll Ups

Ingredients

5 eggs 

1 can (8oz) Pillsbury refrigerated crescent dinner rolls

8 fully cooked breakfast sausage links

4 slices (sandwich size) cheddar cheese

salt and peper to taste

Directions

1. Heat oven to 350 degrees. In a small bowl, beat eggs. Reserve 2 tablespoons beaten egg for brushing on top of crescent rolls. Scramble remaining eggs

2. Unroll dough onto work surface; seperate into 8 triangles. Cut cheese slices in half; place 1 half on each triangle. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can place on ungreased cookie sheet. 

3. Brush reserved beaten egg on top of each crescent. Sprinkle with salt and pepper as desired.

4. Bake 15-18 minutes until golden brown. 

No Bake Sweet and Salty Cereal Bars

If your like my family and love cooking together then you will love this easy snack. Even though my kids are still really young they love to help out in anyway I need in the kitchen. We love making These Yummy No Bake Sweet and Salty Cereal Bars.

Ingredients 

4 cups Honey Nut Cheerios Cereal

1 cup dry roasted peanuts

1 cup candy-covered chocolate candies

1 cup pretzel sticks, coarsely broken

1/3 cup packed brown sugar

1/3 cup light corn syrup

1 tablespoon butter

To Prepare:

1. Line bottom and sides of square 8 inch pan with foil or parchment paper. spray foil with cooking spray. In large bowl, mix cereal, peanuts, chocolate candies and pretzels; set aside. 

2.  In a large microwaveable bowl, microwave brown sugar, corn syrup and butter uncovered on high 2 to 3 minutes, stirring every 30 seconds, until mixture is boiling. Microwave an additional 1 minute allowing mixture to boil and thicken slightly. Let stand 3 minutes to cool slightly

3. Pour cereal mixture into bowl; stir until evenly coated. Using Buttered back of spoon, press mixture together very firmly in pan. Refrigerate about 1 hour or until firm enough to cut 

4. For Bars, cut into 4 rows by 4 rows. Store covered at room temperature for a week. 

White Chicken Enchiladas

White Chicken Enchiladas

Ingredients
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey jack cheese
3 Tablespoon Butter
3 Tablespoon Flour
2 cups chicken broth
1 (8oz) sour cream
1 (4oz) can diced green chilies

Directions
1. Preheat oven to 350 degrees. Grease a 9x13 pan.
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to a boil, you don't want to curdle the sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 minutes and then under high broil for 3 minutes to brown the cheese.

This could be a freeze meal. The sauce doesn't freeze very well. So if making it ahead of time just make and then freeze the enchilada. Make the sauce the day of cooking.