I made the Sleepin' Omelette's the day before. Now I don't like anything that is soggy. I can't stand it. So eggs on bread, I figured okay cool whatever. So I made it, stuck it in the fridge overnight and was done with it. I made it the next morning and then we sat down to dig in. It wasn't that bad!! I just think that it needed some more flavor but everyone else liked it LOL. The eggs end up having a quiche texture to it so if you have had quiche, then you will like it. My little one even ate it so that scores points in my book. The only picture I have of this is what the aftermath looked like when I was done spooning it out.
My friend spent the night for Easter breakfast and dinner so we were sitting around and decided to make a cake. Yeah, that was fun! She can definitely measure stuff with her eyes and I can NOT. LOL. I use measuring spoons and what not for everything. I actually used my KitchenAid Mixer. And it was funny because she proceeded to tell me that people who have one and it just collects dust, that drives her nuts. While she's saying this, I am wiping off the mixer cause it has dust on it. OOOPS! I said to her "yeah...I hate that too...." The cake was DELICIOUS and it's called Pig Cake. I think it's called that because you PIG OUT on this stuff. I love it and I guarantee you will as well :D The frosting is cool whip, vanilla pudding, and crushed pineapples. What's NOT to love?
Delicious frosting (cool whip!!!) that you can use for fruits afterwards :D
Ignore my cracked counter, it drives me nuts too!
Next up I made dinner. I had cut the meat and marinated it while the cake was cooling (we frosted it after dinner). I mad the Beef and Snow Peas and DEAR GEEZ it was delicious. I didn't have the brown sugar it called for so I used regular sugar. The marinade was kinda sweet but it was delicious. Make sure you "blanch" the snow peas (hahahha! I learned a new "cooking" word!!) and keep them snappy. I love snow peas so you gotta keep these away from me or there will be Beef with NO snow peas :D
Messy stove...oh yeah!! The meat browning...
RECIPES USED ARE PW'S AND NOT MINE!!! (Yes I always have this disclaimer!!)
Sleepin' Omelettes
Ingredients
- 6 whole Onion Rolls
- 1 cup Grated Cheddar Cheese
- 8 ounces, weight Cream Cheese
- 1-½ stick Butter
- 10 whole Eggs
- 2 cups Milk
- 1 teaspoon Chopped Chives
- ½ teaspoons Dry Mustard
- ½ teaspoons Salt
- 1 dash Cayenne Pepper
Preparation Instructions
Generously butter an 9×13 baking dish.
Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.
Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.
Eat. Faint. Repeat.
Beef and Snow Peas
Ingredients
- 1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
- ½ cups Low Sodium Soy Sauce
- 3 Tablespoons Sherry Or Cooking Sherry
- 2 Tablespoons Brown Sugar
- 2 Tablespoons Cornstarch
- 1 Tablespoon Minced Fresh Ginger
- 8 ounces, weight Fresh Snow Peas, Ends Trimmed
- 5 whole Scallions, Cut Into Haf-inch Pieces On The Diagonal
- Salt As Needed (use Sparingly)
- 3 Tablespoons Peanut Or Olive Oil
- Crushed Red Pepper, For Sprinkling
- Jasmine Or Long Grain Rice, Cooked According To Package
Preparation Instructions
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl and toss with hands. Set aside.
Heat oil in a heavy skillet (iron is best) or wok over high heat. Add snow peas and stir for 45 seconds. Remove to a separate plate. Set aside.
Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. (You want the meat to get as brown as possible in as short amount a time as possible.) Turn meat to the other side and cook for another 30 seconds. Remove to a clean plate.
Repeat with other half of meat, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the snow peas. Stir over high heat for 30 seconds, then turn off heat. Check seasonings and add salt only if it needs it. Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crushed red pepper over the top to give it some spice.
Pig Cake
Ingredients
- FOR THE CAKE:
- 1 box (18.25 Oz. Box) Yellow Cake Mix
- 1 stick Margarine (softened)
- 1 can (14 Oz. Can) Mandarin Oranges, Drained, 1/2 Cup Juice Reserved
- 4 whole Eggs
- 1 teaspoon Vanilla Extract
- _____
- FOR THE TOPPING:
- 1 package (4 Oz. Box) Vanilla Instant Pudding Mix
- 1 can (20 Oz. Can) Crushed Pineapple, Juice Reserved
- ½ cups Powdered Sugar
- 4 ounces, fluid Frozen Whipped Topping (such As Cool Whip)
- Extra Mandarin Orange Slices, For Garnish
Preparation Instructions
Preheat oven to 350 degrees. For the cake, combine cake mix, margarine, 1/2 cup juice from the mandarin oranges, eggs, and vanilla. Beat for four minutes on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13 inch baking pan and bake for 25 to 30 minutes, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.
Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.
To serve, cut cake into squares and top each square with a mandarin orange slice.
