Soon- to -be – landing zone for all the foodie fun I’ve got going on. From here find my Playing With Food Facebook page, my Encore Aprons by Liz Facebook page, links to recent TV appearances, popular recipes and more! Stay tuned! Thanks for stopping by.
Hey, I’m just wondering. Are you all sick of party food yet? You know, the rich, ooey gooey appetizers and the oh so dreaming creamy desserts? The delicious decadent chocolates and the pucker up peppermint?
The first week of January always has me thinking about menus. We have enjoyed all the fun party foods and I’ve enjoyed the break from cooking and baking for a few days. Yes even me. Now it feels like time to get back to a routine. I do love my crockpots. I have three. I plan to make at least one crockpot meal per week. What a time saver. And we’ll be bringing more salads and veggies back after lacking in that department over the holidays.
What are your favorite go-to meals? Do you lack inspiration? Do you need some new recipes? I’ve got some new ones to try on my Pinterest board: yummy recipes to try. I welcome questions on my Party Hostess Diva page on Facebook as well. Let’s get some conversations going about my favorite topic, food.
Here’s to a happy, healthy and delicious NEW year!
6 large eggs
3 egg whites
1 cup milk
¼ cup grated cheese, such as cheddar or Monterey jack
Assorted fill-in ingredients: finely diced ham, bacon bits, chopped fresh or steamed broccoli, spinach-chopped, etc.
-Lightly oil the wells of a standard 12 muffin tin. Set aside.
-Whisk eggs and milk together until well blended. Pour into the muffin wells, dividing evenly. Sprinkle grated cheese, if desired into each.
-put small amount of desired fillers into each. Egg/veggie mixture should not exceed 2/3 full.
Bake 350 degrees for 18 minutes. But watch them, should be puffy and very slightly golden on edges. Let cool and remove carefully from tin. May be kept in refrigerator for several days. Microwave to heat up.
May be chopped up and put into small soft tortilla, add cheese and warm slightly to melt. Makes a great portable egg sandwich.
OVERNIGHT BAKED FRENCH TOAST for 8×8 pan. Double for 9×13 pan.
6 slices of day old French or Italian bread.
3 large eggs
1 ¼ cup almond milk (unsweetened)
¼ -1/2 cup brown sugar
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon nutmeg
Grease or oil pan, arrange thick bread slices, and fill every space with torn pieces of bread, there should be no gaps.
Whisk almond milk, eggs, brown sugar vanilla and spices. Pour this over the bread, allowing to soak in. Cover and refrigerate for overnight.
Bake in 350 oven ,25-30 min. covered, then 10 min uncovered to crisp up top.
For 9×13 pan, bake 40-45 min covered, and 10 min uncovered.
Serve warm, with butter if desired, and real maple syrup.
A side of fresh fruit is nice.
For presentation on individual plates, dust with confectioners sugar(use a fine mesh wire strainer to sift)and add a few fresh berries.