Carrie's Cooking Crafts & More

Egg Cups

This is one of my latest breakfast creations.  I have to admit, I'm always throwing things together and rarely remember to write down what I did, much-less take pictures.  These came out great!  Even my toddler loved them!

The pictures are a little flat and one-dimensional but they tasted good nonetheless!

Egg Cups

Ingredients

• 6 pot-sticker rounds
• 1 medium russet potato
• 1 tablespoon olive oil
• 2 eggs (splash or water)
• 1/4 grated cheddar cheese
• salt & pepper to taste

Directions

1. Preheat oven to 350 degrees.  Spray 6 muffin tins with Pam.
2. Place one pot-sticker round into the bottom of each of the six prepared muffin tins.
3. Peel & grate potato on a box grater.  Place in a kitchen towel or a strainer and press out as much water as you can.
4. In a medium skillet, saute potato shredded in olive oil for 5-10 minutes or until semi-transparent.  Add salt & pepper to taste.  Divide potato evenly among the 6 muffin tins.
5. In a glass measuring cup with a pour spout, beat egg with a splash of water.  Pour evenly over 6 muffin tins.  Top with cheese and bake for 10-20 minutes or until egg is set.  Serve hot or cold.

My little assistant helper!

Enjoy!

Gardening: Year #2/Preplanting

This is only my second year gardening and I'm still so new to all of this.  My mom & I started our seeds weeks ago and my hubby built us another raised bed.  This weekend we transplanted all our starts as well as added new seeds.  

I think my mom spent more time telling ME how to do things than anything.  It's safe to say, I am not a "green-thumb" and I hate dirt.  I wear gloves for anything I do outside!  Seriously!

BUT, I LOVED having fresh veggies right outside in the yard ready for picking come dinner time last year.  So we doubled our planting space and will be adding a separate bed for tomatoes this coming weekend as well.

This is our garden bed from last year.  It hasn't done much since last winter.  A few weeds and the only two things that survived, our artichoke plant and swiss chard.  And a couple of sad onions (they were tasty on the grill though)!

Marco & I "relocated" the artichoke plant to the back fence line since it was pretty much taking over the garden bed and needed lots of space. 

Here's it's new location!   I took this picture right after we transplanted it and an hour later it looked like a truck ran over it.  It went into shock!  I'm happy to say it survived the move and is doing fine now.  I think I have three artichokes to harvest soon!

And here's our 850 tomato starts that grew all on their own since last summer.  Seriously, I don't know how many starts came up but they were everywhere.  We waited a bit til they got bigger, transplanted them to start pots and now they are ready to go into their new flower bed after it's built!  Can't wait for these babies!  Yummy yummy yummy!

I'm sure I'll have lots more to share as the months roll on!

Enjoy!

 

Banana Breakfast Cookies

Who doesn't love a cookie for breakfast?  Ask your child if they want cookies for breakfast and I'm sure they'll say YAH!!!

I wanted to make something wholesome and fast for weekday mornings.  This is my first recipe since there are so many variations you can do now that I know what works.

My oldest daughter LOVED these!  My middle daughter said they were too sweet for her.  Is there such a thing?  Apparently so!  So, I will make some alterations and try a not-as-sweet version for her too.  That recipe is yet to come.

Banana Breakfast Cookies

Ingredients

• 1/2 cup mashed banana (1 large)
• 1/2 cup peanut butter
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1 cup oats
• 1/2 cup whole wheat flour (can substitute 1/4 c. with ground flax seed)
• 1/4 cup vanilla protein powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon baking soda
• 1/2 cup total peanuts, raisins and mini chocolate chips

Directions

1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.
2. Mix wet ingredients in one bowl.
3. In a small bowl, combine oats, flour, protein powder, cinnamon and soda.  Add oat mixture to banana mixture and stir until combined.  Stir in your 1/2 cup of add-ins.
4. Use 1/4 cup measure, drop mounds of dough onto prepared baking sheet 3-inches apart.  With an offset spatula dipped in water, flatten and spread out the about 1/2" thick.
5. Bake for 14-16 minutes or until browned.  Allow to cool for 10 minutes on pan then move to cooling rack.

I kept mine in an air tight container in the refrigerator for one week.  Next time I may "shrink-wrap" them individually and freeze.  If they last that long! :)

Enjoy!