Homemade Egg McMuffin?!

This is a fast, easy breakfast item that I make for Trent before he leaves for work sometimes.
I guess you could call it a homemade Egg McMuffin of sorts?? I can't remember where I learned this trick, but microwaving an egg in the bottom of a coffee mug makes it set where it is easy to put on toast or whatever. Anyway, it's so easy I've never had a recipe, so I hope my instructions make sense.

Ingredients:
1 egg
a little milk
salt/pepper
1 piece bread (or bagel or english muffin)
cheese-sliced or shredded
tabasco sauce or hot sauce--optional

Steps:
1. crack an egg open into a coffee mug--add in a splash of milk (not too much or the egg will be runny)
2. use a fork or a small whisk and stir it up
3. add a little salt/pepper
4. microwave the egg in the mug for approximately 2 min. (may vary)--I always microwave it on level 5--not on full power; this keeps the egg from splattering
5. while microwaving the egg, toast the bread, bagel or Eng. muffin
6. When it looks like the egg has been set, dump it out on top of the toast, add a little cheese or hot sauce, etc.

Easy Blackberry Cobbler

I got my Southern Living magazine (July 2008) and this cobbler was on the cover. Blackberries were on sale at the Farmer's Market, so we ate this yummy and EASY dessert last night after supper!

Preheat oven to 375.

Place 4 cups fresh blackberries in a lightly greased 8 inch square baking pan. Drizzle with 1 Tablespoon lemon juice.

Stir together 1 large egg, 1 cup sugar, 1 cup flour in a medium bowl until mixture resembles coarse meal. Sprinkle over fruit.

Drizzle 6 Tablespoons melted butter over topping.

Bake at 375 for 35-40 minutes or until lightly browned on top and bubbly. Let stand 10 minutes.

Serve warm with whipped cream or ice cream.

** Another option: Bake for the same amount of time in 6 (8 oz) ramekins on an aluminium foil-lined baking sheet.

Dole Pineapple Whip

For all you Disneyworld lovers out there...

This is a favorite treat of ours at the Magic Kingdom. Kevin found the recipe on the internet for me (we are already wanting to go back) and I made it for us last night as a Father's Day dessert. It was yummy and tasted just like the real ones in Adventureland! Enjoy!

Ingredients:
2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1-1/2 cups heavy whipping cream, whipped

Instructions:

Drain pineapple; reserve 2 tablespoons juice. Set aside.

Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth.

Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze 1-1/2 hours or until slushy.

Stir pineapple slush gently into whipped cream until slightly blended, in large bowl.

Return to freezer until completely frozen, about 1 hour and serve.

Dutch Baby

I got this recipe from a college friend of mine and it has become a new weekend breakfast favorite at our house. I almost always have the ingredients on hand too.

We fell in love with eating Dutch Babies back when we were newlyweds living in a Dallas apartment complex that was close to The Original Pancake House restaurant.

I have added a picture of a finished "baby" so you wouldn't be freaking out about how it looked when it was done...it is supposed to look like a fallen souffle! It is also a good thing to fix for houseguests...it looks like it is a lot of work, but is really so easy!

Dutch Baby

Preheat oven to 450 F

Melt 1/3 c. butter in a 13×9 pan

Mix for 60 seconds in a 5 cup blender:
6 eggs
1 1/2 cups milk
1 1/2 cups flour
3/4 teaspoons salt
3 Tablespoons sugar
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
Pour mixture into hot buttered pan.

Bake 20-25 minutes

After it comes out of the oven, sift powdered sugar on top and squeeze some lemons on top after that.