Easy Egg Bake

Here's something that I threw together for breakfast and it turned out very good. I'm not good with amounts, so it's a rough guideline.  Have to cook this one by feel. :o)

Ingredients:
8 eggs
1/2 cup heavy cream
1 1/2 cup sliced mushrooms
1 onion
8 pieces of bacon
1 cup of shredded cheese
Butter
Salt
Pepper

Directions:
1. Fry (or bake) the bacon. Keep the strips whole or at least in big chunks.
2. Use the bacon grease and saute the onions and mushrooms. Throw a little butter in there to for good flavor.
3. While the mushrooms and onions are sauteing, combine the eggs, heavy cream, and salt and pepper into the base for the egg bake.
4. Mix in the mushrooms and onions when they are done cooking.
5. Pour the egg bake into a 8 X 11 pan or something that will not be too big.
6. Lay the 8 strips of bacon on top.
7. Cover with the cheese.
8. Bake at 350 for 37 minutes (or until done).
9. Enjoy!

I had mine with hot sauce on top, but you could use salsa or even nothing if you prefer that way.

Beef Bourguignon

Here's a great crock-pot/slow cooker meal. Takes about 15 minutes to prep, 8 hours to cook, and is fantastic. It's similar to the Beef Burgundy we had made before but was much better.

Ingredients:
8 pieces of bacon, chopped
1 1/2 cups red wine
1 1/2 cups beef broth
1 bay leaf
1 1/2 tsp thyme
1/4 cup tomato paste
1 tsp Dijon mustard
2 tbsp garlic, minced
1 tsp black pepper
1 tbsp quick-cooking tapioca
2 tbsp olive oil (divided)
2 10 oz packages mushrooms, quartered (we didn't have fresh, so used canned instead)
1 1/2 tsp celery salt
2 lbs beef stew meat (or any other meat that is good in a slow cooker)
1 lb bag frozen pearl onions, thawed

Directions:
1. Add first 10 ingredients (bacon through tapioca) to the crock pot and mix well.
2. Warm 1 tbsp olive oil in a medium skillet over medium-high heat and brown the mushrooms and celery salt. Drain mushrooms and add to slow cooker.
3. Add remaining olive oil and brown the beef in the oil.
4. Add the beef and onions to the slow cooker and mix well.
5. Cover and cook on low for 7 hours, stir well, then cook for another hour. Remove bay leaf just before serving.

This recipe was from The Everyday LC Slow Cooker Cookbook

Pizza and Poppers

Pizza and Poppers??? Yep, Pizza and Poppers. It's the best Pizza I have ever made and some of the best I've had (outside of my moms and Teds, of course). My jalapeños were too big and I didn't get all the seeds out, but the poppers were good too.

Pizza Ingredients:
3 eggs
3 cups shredded mozzarella cheese
1 tsp garlic powder
1 tsp basil
1 tbsp tomato sauce
+ whatever you want for toppings (We used more mozzarella cheese, mushrooms, and Canadian bacon.)

Directions:
1. Combine mozzarella cheese, eggs, garlic powder, and basil in a bowl and mix very well.
2. Press evenly onto a non-stick (or Pam sprayed) pizza pan or cookie sheet.
3. Bake at 450 until golden brown (about 10 to 15 minutes).
4. Remove the crust from the oven.
5. Spread on the tomato sauce.
6. Add the rest of your toppings.
7. Put pizza under the broiler and broil until cheese is melted and toppings are cooked to your desired done-ness.

Jalapeño Popper Ingredients:
Jalapeño peppers
cream cheese
bacon

Directions:
1. Cut the peppers open and take out the seeds.
2. Fill the peppers with cream cheese (I found some Roka Blue Cream Cheese that was amazing).
3. Wrap the peppers with bacon.
4. Cook the poppers either on the grill or broil them until the bacon is done and the peppers are a bit soft.

The peppers I used were too big, but they didn't have any smaller ones when I was shopping for them.

Both of these recipes were ones I had found online posted by people who pulled them from other people. Not sure who originally came up with the recipe.