Tuesday, December 27, 2011

Microwaved Scrambled Eggs

After I started scrambling my eggs in the microwave
 I will never again make them in a pan on the stove. 
Especially those that are trying to cut back on 
oils and fats this is perfect!
No butter, no oil and not even any milk!
Quick, easy and super fluffy eggs!

I'm not going to waste your time by listing the ingredients its pretty basic.

Eggs, Salt, Pepper and a glass bowl.. tada. 

I don't add any oil, milk or water. Sure, you can add some butter and milk if you like but, its not needed at all. 

Just crack as many eggs as you like into a glass bowl and season to taste.
I use 5 eggs for to split between 2 people. 

And just scramble them until the yolks and whites are completely blended together.

Now, since each microwave is different this is the tricky part.
When I make this I just microwave them on high for a few minutes checking them inbetween. In total it takes me about 3 minutes for those 5 eggs to be completely done.

If they look like this.. keep nuking them. 

This is what you are going for. Little to no liquid left.

Tuesday, December 20, 2011

Mock Toffee

I have heard these called many things Christmas Crack, Christmas Cracker Cookies, Mock Toffee etc. I prefer Mock Toffee because this is something I don't make just at Christmas time because it is awesome and super easy to make!

Be very careful when handling the boiling sugar and when removing from the oven. And, these are killer on your waist line!

They are so yummy, crunchy, buttery, chocolately goodness! 
  • 1 & 1/2 cups unsalted butter (3 sticks)
  • 1 cup brown sugar
  • 2 cups semi-sweet chocolate chips
  • 27 saltine crackers 

optional ingredients:
(for topping)

Preheat oven to 350ºF. Butter a large sized glass casserole dish very well. Lay a flat layer of crackers out on the foil. Melt the sugar and butter until a boil is reached. 

Reduce the heat and simmer, uncovered, for 5-6 minutes or until mixture is thickened and sugar is completely dissolved. Pour the sugar/butter carefully into the glass baking dish. Place crackers in rows ontop of the sugar/butter mix than gently push them into the sugar by using a utensil (I used a wooden spoon handle)

Bake for 8-10 minutes, or until the toffee becomes bubbly. Carefully remove from oven and sprinkle on the chocolate chips, let them soften and melt, and then spread them into an even layer. 

At this point you can add crushed nuts or not. 

Refrigerate for 2 hours to speed up the hardening process. After completely cool and hardened break into small pieces or use a sharp ended metal spatula or knife to cut into square pieces. 

You can also use a cookie sheet lined with tinfoil and buttered heavily and use more crackers (upto 40 or so) but, your butter/sugar part will be thinner and for safety purposes I decided a taller glass baking dish would be easier to handle. 

Saturday, December 17, 2011

Lemon Buddies

For some reason in the middle of winter I am craving summer time foods. Things that are light, crisp, refreshing. I have had a hankering for cucumbers like nobody's business but, as we all know cucumbers that you buy in the winter time are usually less than desirable. 

So, for today's sweet treat I decided to make a recipe that I had found on Pinterest. If you don't know what Pinterest is you should really check it out! While the original recipe found here ---> Gluten Free Lemon & White Chocolate Puppy Chow is a Gluten Free version - my family is not on a Gluten free diet so I changed up the recipe to fit our needs. 

I think these would be perfect to take to a picnic or BBQ as they aren't sickeningly sweet, don't need refrigeration and are a great finger food...
my hubby loves anything Lemon and they were a huge hit with him!

  • 1 1/2 Cups White Chocolate Chips
  • - I used Aldi brand "White Baking Chips" 
  • 1/4 Cup Unsalted Butter
  • 3-4 Tablespoons Fresh Squeezed Lemon Juice
  • Zest from 1 Lemon
  • 8 Cups Rice Chex or Rice Square cereal
    - I used Aldi brand Rice Squares cereal and didn't quite use a whole box. 
  • 2 Cups powdered sugar
Place cereal large mixing bowl and have it ready before you move on to the next step. 
Microwave on high Chocolate Chips, Butter, Lemon Juice, and Lemon Zest for 1 minute stirring every 15 seconds in a microwave safe bowl (I used my infamous blue glass bowl) until completely melted and combined well.

Pour chocolate mixture over cereal and stir like crazy coating the cereal completely.
Place cereal mixture into air-tight plastic container or a gallon ziploc bag, add the powdered sugar and shake gently until cereal is coated in powdered sugar. 
Place in the fridge for 20 minutes to allow chocolate to firm up and they are ready to eat! 
Store them in an air-tight container or plastic bag to keep fresh. 

Thursday, December 1, 2011

Spicy Ranch Crackers

These Spicy Ranch Crackers are so yummy and not too spicy at least to my liking but, I love spicy foods!
They are so easy to make and with dirt cheap ingredients you can't go wrong!

  • 1 Cup cooking oil (Canola, Vegetable etc)
  • 1 packet Ranch Dressing mix
  • 2 Tbsp red pepper flakes 
  • 4 sleeves of Saltine crackers 
Place all the crackers in a large mixing bowl, pour oil over top and using your hands to mix up the crackers and oil coat the crackers entirely with the oil. Sprinkle on the Ranch mix and red pepper flakes and again mix with your hands to coat the oiled crackers with the dry mixture. 
Place crackers on an ungreased cookie sheet making sure not to over lap them and bake at 250* for 20 minutes. 

It did take about 2 & 1/2 trays worth to get these all done but, it was well worth it! This makes a ton of crackers!