Evan is ready for the game with his Vikings gear on. We will be watching the game and hopefully cheering them on to a win!!
We have a house guest for the next few days. Teddy will be staying with us until Sean's mom Karine comes back to the cold and snow from being in Arizona for a couple of weeks.
I feel like I'm always fighting a battle to keep the mail from piling up on my kitchen table. So with the help of Sean and the internet I came up with an idea to help with the organization. It's a shoe holder that we haven't used in a very long time. I just cut the top row off and hemmed it and then put letters on it so we know what goes in each slot. I'm hoping it works for us!
I made this yummy egg dish this morning. It is so easy and tasty that I'm going to pass on the recipe for others to try. I got it from my Good Housekeeping magazine this month.
6 lg eggs
1 cup low fat milk
2 Tbsp. all-purpose flour
1/4 tsp. paprika
1/4 tsp. salt
1/2 tsp. pepper
2 cans whole green chiles, drained and thinly sliced
1 medium red pepper cut into 1/4 in. pieces
4 oz. shredded Cheddar cheese
1/4 cup fresh Cilantro finely chopped
1. Preheat over to 350. Grease shallow 2 quart ceramic or glass baking dish.
2. In large bowl, with wire whisk, mix eggs, milk, flour, paprika, salt, pepper until well blended. Stir in chiles, red pepper, cheese, and cilantro; pour into prepared dish.
3. Bake casserole 35 to 40 minutes or until puffed and golden drown and center still jiggles slightly.
4. Cool in casserole in dish on wire rack 10 minutes.
It doesn't make a huge amount so if you plan to make for a large group you might need to make 2 of them.
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