Omelet Breakfast Bites ~and Tuesday's Tips of the Day

Omelet Breakfast Bites

36 tator tots or potato crispy crowns

6 eggs

3 tbsp. milk

freshly ground nutmeg

Diced Ham

Chopped Red and Green Peppers

Minced Yellow Onion

Chopped Fresh Spinach

Chopped Fresh Mushrooms

Preheat oven to 400 degrees. Generously grease muffin tin.

Place 3 tator tots or potato crispy crowns in each cup.

Tuesday's tip:  When we made these in my foods class, students used a cooking spray.

The breakfast bites were difficult to remove and the pans were difficult to wash.

Here, I am using plenty of shortening to grease the pan.

Flatten potato tots or crowns in bottom of muffin cups.

Bake at for 8- 10 minutes.

Tuesday's tip: I used my Pampered Chef Tart Shaper.

Or you may use the bottom of a small glass.

While potato crusts are baking,

prepare the rest of your ingredients.

When potatos are done, remove from oven 

and reduce the temperature to 350 degrees.

Peppers, Onions, Spinach, Ham and Cheese.

Use whatever omelet ingredients you have in your refrigerator.

Tuesday's Tip: For ease in food preparation, 

use small sauce dishes for individual ingredients.

Whisk together eggs, milk and freshly ground nutmeg.

Tuesday's Tip: Other online recipes call for 8 eggs and 1/4 cup milk.

We found that the muffin cups overflowed, 

which contributed to our problem of getting them out of the pan in one piece.

Fill cups with desired ingredients.

You can individualize these according to tastes.

Pour in egg/milk mixture.

Top with shredded cheddar.

Bake for 20-25 minutes.

Rim with a table knife and remove from the pan.

Tuesday's Tip:

Make a full batch and freeze the leftovers.

Later, you can zap them in your microwave 

for just a couple of minutes for a quick breakfast to go.

I placed them in a plastic container with waxed paper between the layers.

Tuesday Tip of the Day ~Adding Interest to your Green Salad

With spring weather right around the corner, 

we are focusing on light and fresh dishes for dinner.

I like to add some fruit to my Green Salads,

so I am taking advantage of the strawberries that are in peak season.

You can add flavor and crunch with purchased salad toppings.

Just remember to use moderation...

there are 40 calories and 3 grams of fat in 1.5 tablespoons.

These 100 calorie snack packs are great to have on hand.

I used a package of these walnuts and almonds for our salad on Easter.

It was just the right amount for our small gathering.

Happy Spring!

Tuesday Tip of the Day ~The Best Way to Store Asparagus ~~and link to recipe for Parmesan Garlic Roasted Asparagus

It's asparagus season.

It is fresh and abundant...

and the price is right, too.

The best way to keep it fresh, to prevent it from drying out...

Cut about an inch from the bottom of the stems and place in a container with about an inch or two of water.

Make sure all the tips are in the water.

For longer storage, place a plastic bag over the top and keep in your refrigerator.

Change the water when it becomes cloudy.

If you missed my recipe for Parmesan Garlic Roasted Asparagus last spring,

click here to see it again.

We have made this in the oven or out on the grill.

It's a delightful side dish.

Tuesday Tip of the Day ~How to Make a Heart Cake without a Heart Pan

With Valentine's Day this coming weekend, 

you may be thinking about making a special dessert.

Perhaps you have seen this idea on your facebook newsfeed or on pinterest.

These directions are from the Boys and Girls cookbook 

that I used as a child when I was in 4-H.

pinterest image

Be sure that you if you use an 8x8 inch square pan,

that you use a round pan that is 8 inches in diameter.

Grease and flour the pans and divide your cake mix batter 

between the square and the round pans.

Bake the square layer 30 to 35 minutes and the round layer for 35 to 40 minutes 

or until the toothpick comes clean.

Decorate the cake with pink frosting with red accents.

This idea can be used for Mother's Day too, as shown here.

Happy Valentine's Day from the Old Farmhouse.

Tuesday's Tip of the Day ~Organize your Projects for the New Year

When you purchase new bedding 

or linens for your table,

you will find them packaged in neat plastic pouches.

These neat plastic pouches have a zipper closure.

They come in various sizes and are perfect for keeping your

patterns, fabrics and notions together for craft and your other DIY projects.

Since they are see-through,

you know at a glance what's inside.

I often keep the equipment I need inside the bag, too...

scissors, needles, tracing pencil, DMC floss, etc.

I can grab a bag and go

when I know I will be waiting for an appointment...

or riding in the car.

I got a lot of hand stitching done just waiting for our girls

when it was my turn to drive the carpool.

Because I have "crafting ADD" I usually have

several projects going at once!

So, I keep these bags in a basket in my Studio.

Then, I can choose my project based on my mood.

If one of your New Year's Resolutions is to be more organized,

take advantage of these bags.

They're free!

Cheesy Cracker Snack Mix

1 box Keebler Club Mini-Sticks, Multi-grain

1 box Goldfish Baked Snack Crackers

1 box Cheez-It Snack Crackers

1 bag Fritos

1 bag Bugels,original flavor

2 cups Pretzels

1 bag Puff Corn

1 bag Cheetos

1 envelope Hidden Valley Ranch Dressing Mix, dry

5 oz. Orville Redenbacher's Butter Flavor Popcorn Oil

Put one brown paper grocery bag inside the other. 

This will insures that if the bag splits, you don't loose your crackers.

It will also help absorb the extra oil.

Open and pour contents of all snack packages into the bag.

Mix Ranch Dressing Mix with oil.

Drizzle over the snacks.

Fold bag top over to seal.

Gently shake and turn bag for several minutes 

until all snacks are evenly coated.

Spread snack mix out on paper towels.

Let rest for a few hours to draw off excess oil.

Store in airtight containers.

Tuesday Tip of the Day ~Christmas Mix

Christmas is fast approaching.

If you need a quick mix for a gift or to serve at your place of work,

this just needs a bowl and a spoon.

It starts with equal portions of craisins 

and white chocolate chips.

Add a generous helping of dry roasted peanuts...

...and you have this pretty little sweet and salty Christmas Mix.

Merry Christmas, everyone!