Happy Easter 2012!!!
We had a wonderful morning...
A little crazy at times...
But, it was good.
Family pic at my parents.
We had a wonderfully relaxing morning at home...complete with an Easter egg hunt (eggs filled with coins!) They had to add up the coins and tell us how much they got...each kid got the same amount and had to find 15 eggs in their designated color. Then, whisper the amount to mom or dad. This was our first candy-free Easter...I didn't tell the kids we were going candy-free and they didn't even miss it! I had set the bread machine timer the night before so that we would have some fresh baked bread and apple butter for a quick morning snack...Matt likes to have food the minute his feet hit the floor. Then, the kids opened a few Easter gifts...some tubes for our pool, a Wii game, swim suits, mesh backpacks for swim team...(most of this stuff was stuff that I already had in stash...or that the kids needed anyway)
They also got some gardening books by Sharon Lovejoy...I love her books! Matt is going to build each of the kids their own 4' x 4' garden for this summer. They can plant whatever they want however they want...flowers, veggies, fruit...fairy gardens etc...I'm excited for this!
Then, I decided to make a new recipe...I saw it in the Better Homes and Gardens magazine that my mom gave me. Bacon and Egg Muffins. These were outstanding! Matt and I thought we could make these up and bring them camping...you know for the last morning when you don't want to dirty dishes and pans...we could wrap them in foil and warm them over the fire. Can't wait for that!
A bit of work on the front end (frying the bacon and scrambling the eggs), but so worth it.
Bacon and Egg Corn Muffins
4 slices of bacon, cut in thirds
1 cup flour
½ cup cornmeal
2 tbsp sugar
2 ½ tsp baking powder
1 cup milk
¼ cup butter, melted
½ cup shredded cheddar cheese
Salt and pepper
Cook bacon until crisp. Remove to a paper towel lined plate. Dab a paper towel in the bacon grease and grease a muffin tin (12 cups). Leave some bacon grease in the pan for scrambling the eggs. In a small bowl, whisk 3 eggs, 2 tbsp water, and a dash of salt and pepper. Scramble eggs until set. In medium bowl, stir together flour, cornmeal, sugar, baking powder, and ½ tsp salt. Combine milk, butter, and remaining two eggs. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups…cups will be full. Place one piece of bacon on top of each muffin. Bake for 15 minutes at 400 degrees.
These were super yummy!
Have a great week...On Wednesday I'll share a little something my boys wore on Easter Sunday.
"Why is it so complicated to lead a simple life?" Thoughts by Tiffany Miller