Hard-boiled Bacon Egg and Cheese

Hello Friends,
           With Easter just 2 days away, what are you going to do with all your leftover hard boiled eggs?
If you're a foodie like me, you'll love the recipe I'm about to share with you ;-) It's simple, quick and a sure fire way to make those eggs disappear!

Hard-Boiled Bacon Egg and Cheese

What you'll need:
Note* this recipe is based on using 5 hard-boiled eggs 
( you can use whatever amount of cheese and bacon you see fit)

Hard boiled eggs
1/2 cup shredded cheddar cheese
1/4 cup bacon bits

Mrs Dash Seasoning to taste

 Table Blend

Instructions:

• preheat your oven to 350
• remove egg shells
• slice your eggs in half (The long way, top to bottom)
• place your eggs in an oven safe dish
• sprinkle with seasoning
• sprinkle cheese over top 
• top off with bacon pieces
• heat until cheese has melted

ENJOY!!!

Have a blessed Easter!!!

That's my 2 cents!

-Kimba

Soup Series: Spicy vegetable soup

Making vegetable soup is seriously simple. A few steps and you're on your way to a serious nom nom nom session. First, you pick  your favorite veggies. Then, boil your water. Next, chop said veggies, add Sazon and let those vegetables cook down to a delicious, nutritious, satisfying soup. I'd like to share what ingredients I used to make the soup you see pictured below :-)

What you' ll need:

broccoli

 celery

 carrots

 cabbage

 scallions

 crushed red pepper flakes, to taste ( I used 2tsp)

black pepper, to taste

1 packet Sazon (Goya)

7 or 8 cups of water

Instructions: 

• In a large stock pot bring water to a rolling boil
•  as water boils chop/dice veggies into bite sized pieces 
• add Sazon packet to boiling water and add veggies
• season with pepper and red pepper flakes
•  allow veggies to cook down for an additional 20-30 minutes on a low heat setting or until they reach your desired texture

This soup makes a great start to a meal, a good snack to tide you over until your next meal, or served with salad and perhaps some garlic bread makes for an entree.

Enjoy!

That's my 2 cents!

- Kimba

Simple Sunday: Mushroom, broccoli and cheddar mini quiche

Good Morning Friends,

I hope you've all had a fabulous weekend. Thanks for stopping in today. I'd like to share a quick recipe for Mini Quiche. So yummy, packed with veggies, full on flavor.  I'm sure you'll enjoy!!! A few minutes of prep and under 10 minutes in the oven... Ready, Set, GO!!!

Mini Mushroom, Broccoli and Cheddar Quiche

What you'll need:

4 eggs

1/2 cup skim milk

1/2 cup shredded cheddar cheese

1/2 cup diced mushrooms

1/2 cup diced broccoli

1/4 cup white onion

3 strips of cooked bacon *optional

(if you don't add bacon add a dash of salt to your egg mixture) 

tbsp olive oil

skillet

cupcake/muffin tin

cooking spray

Note* Recipe yields 9 mini quiche

Instructions:

•  Pre-heat oven to 350
• In a large pan, saute broccoli, onions and mushrooms in olive oil.
• while veggies are cooking, crack 4 eggs into large mixing bowl. 
• Add milk and mix with fork. Don't scramble eggs, just mix them slowly with fork.
• Turn off heat on veggies, let them sit for 2 minutes
• add cheddar cheese to eggs, then quickly blend in veggies and bacon
• pour mixture by the 1/4 cup full into cupcake tin that has been sprayed with cooking spray
• bake for 7-8 minutes until cheese is nice and gooey/bubbly.

Remove from oven, gently loosen edges with butter knife, and enjoy!!! 

 * Note: I served my mini quiche with baked biscuits and fresh fruit.

That's my 2 cents!

-Kimba

Vegetable Lo Mein

Yum, Yum, Yum... that's what you'll say to yourself with every bite of this lo mein. This recipe is flavorful and doesn't leave you feeling heavy and gross like take out may.

 Veggie Lo Mein 

(Topped with leftover grilled chicken and garlic chili sauce)

What you'll need:

8oz Lo Mein Noodles

5 cups of water (to boil noodles in) 

 3/4 cup chicken or vegetable broth

1 large celery stalk, diced

3 green onions, diced

half yellow pepper, diced

1 cup broccoli, diced

1/4 large yellow onion, diced

1/2 cup  baby bella mushrooms, diced

1/2 tsp crushed red pepper flakes

salt, to taste

1 tbsp toasted sesame oil (If you don't have sesame oil, use any flavorful oil)

1tsp cornstarch (if you'd like to thicken sauce)

Instructions:

• In a large sauce pan, bring water to a rolling boil.
• Dice your veggies.

•  Add noodles, bring back to boil and allow to cook for 4 or 5 minutes.
• While noodles are cooking, heat sesame oil in large wok and stir fry veggies. 

• Once veggies are tender, add broth, allow to simmer, add 1 tsp of flour or cornstarch if you'd like to thicken sauce.
• Once noodles are cooked, drain in colander and run under cold water to stop your noodles from becoming overcooked
• Add noodles to veggies, sprinkle with salt and red pepper flakes, and enjoy!

Note: I topped my lo mein with chicken (protein) for staying power! ;-) 

That's my 2 cents!

-Kimba

Macaroni & cheese (Mug)

Are you craving  creamy delicious mac and cheese? I hope so. If you're not, you will be so, look no further. This super simple microwave friendly side will make your belly happy! 

While surfing Pinterest, I read lots of posts for micro friendly macaroni... I'd like to share my take on this quick, creamy comfort food with you.  

Macaroni & Cheese (Mug)

What you'll need:

6 minutes

1/3 cup elbows

1/2 cup water

1/4 cup half and half

1/4 cup shredded cheddar cheese

garlic salt -to taste

pepper -to taste

onion salt -to taste

*recipe yields about a 1/2 cup of mac and cheese. If you want more, just double up.

Instructions:

• place elbows and water into a microwave safe mug. (or bowl)
• place in microwave on high setting for two minutes
• remove stir and cook for an additional 2 minutes (1 or 2 more minutes may be needed for all water to absorb)
• while elbows are cooking combine cheese, half and half and seasoning in a small bowl. Mix well.
• Once all water has been absorbed  into pasta, add creamy mixture and microwave on high for one minute.
• Remove, stir and Enjoy!!! This mac and cheese is sure to please! (ha, corny right? nah, cheeeeesy!)

That's my 2 cents!

-Kimba

Soup Series: Delicious Crock Pot Vegetarian Chili

Oh fall, how I love thee! Your beauty, your crisp air, your comfort food ;-) yes...

Simple crock pot chili!

Dump it all in, stir, let your crock pot rock... then ENJOY!!

What you'll need:

1 bottle BBQ sauce

1 can each (drained and rinsed);

cannellini beans (white beans)

black beans

pink beans

kidney beans

one 8-12 oz can crushed or diced tomatoes

1 cubanelle pepper (seeds removed and diced)

1 tsp crushed red pepper

salt and pepper to taste

Note* This recipe yields four- six servings depending on the greed of your family or guests. ;-)

Instructions:

• Dump every thing into your crock pot (high setting)
• stir
• Come back and 2 hours
• DEVOUR!!!!! 

That's my 2 cents!

-Kimba

SOUP SERIES : Spicy chicken and potato

Hello Friends,

How has the first week of fall been to you? It's been a bit rainy here in Boston. That's alright with me. Rain causes me to slow down, take time to think, relax and COOK!!! Yes, so whilst thinking I decided to begin a soup series. Which led me to cook. Heheheh.

For the first soup recipe in the series we're looking at a delish, filling, flavorful spicy chicken and potato soup.

 This recipe is super simple. Especially since I'm starting with canned broth.

What you'll need:

one 3 lb can of chicken broth

3 green onions

1/4 small white onion diced

4 medium sized potatoes (peeled and diced into bite sized pieces)

half a  red pepper diced

half a green pepper diced

1 tsp crushed red pepper

1+1/2 cups cooked chicken meat shredded

Goya Sazon seasoning packet

 (recipe feeds 4 greedy people)

Instructions:

• Empty can of broth into a medium stock pot, bring your broth to a boil.
• While waiting for broth to boil, peel and dice potatoes.
• Once broth has boiled add packet of Goya seasoning.

• mix seasoning into broth with a large spoon, then add potatoes, green onions, onion,  peppers and red pepper flakes.

• Bring back to a boil, add chicken, cover, lower heat and let simmer for 20 minutes. Your potatoes will be tender, chicken will stay moist and your soup will be full of flavor.

Nothing like homemade soup. It beats the canned stuff every time ;-)

ENJOY!!!! 

That's my 2 cents!

-Kimba

Pretty Pumpkin Pie Cupcakes

An excerpt from  "Merry Autumn" By: Paul Laurence Dunbar

The earth is just so full of fun
It really can't contain it;
And streams of mirth so freely run
The heavens seem to rain it.

Don't talk to me of solemn days
In autumn's time of splendor,
Because the sun shows fewer rays,
And these grow slant and slender.

Why, it's the climax of the year,—
The highest time of living!—
Till naturally its bursting cheer
Just melts into thanksgiving.

Happy Saturday,

Fall is here HOORAY!!! Anyone who knows me well, knows I really like fall and I really love cupcakes!!   Today's post combines  two of my favs into a delicious treat!! Pretty Pumpkin Pie Cupcakes... With it being the first day of fall and all, I'm really excited to share this recipe with you.

No, your eyes are not fooling you. 

The cupcake is filled with pumpkin pie!

What you'll need:

For cake:
3 cups Softasilk cake flour
1 tbsp baking powder
1/4 tsp baking soda
1 1/3 cup sugar
1/2 tsp salt
3 eggs
1 cup milk
1 vanilla bean or 1 tsp vanilla extract
1+1/2 sticks of butter

For pie:
One 15oz can pumpkin pie filling
2 eggs slightly beaten
3/4 cup evaporated milk

For frosting:
4 cups powdered sugar
2 tbsp evaporated milk
Heaping tbsp of pumpkin puree

Recipe Yields 18 cupcakes

Pie instructions:

• Follow instructions on your favorite pumpkin pie mix for baking  pie. Typically it's one can of pie mix, 2 eggs, 3/4 cup evaporated milk. Once you've mixed the ingredients together, spray a casserole dish with cooking spray and fill with mixture. Bake according to instructions. (usually 450 for 15 minutes then 350 for 30-40) remove and cool. Once cooled, slice into 1-1 1/2 inch chunks. The chunks will be used to fill your cupcakes! YUM

Your chunks should look like this.

 Cake instructions:

• Oven should be preheated to 350

• In a large bowl, cream butter and sugar together.

• In a separate bowl mix baking powder, baking soda and salt together with cake  flour

• Add eggs one at a time to sugar and butter mixture. Mixing well after each egg is added. 

• Stir in milk and cake flour. Alternating what you add. First flour then milk then flour then milk. ( until all cake flour has been added) Mix well
• once cake batter is fluffy add vanilla beans ( or vanilla extract)

To assemble cupcakes for baking:

• fill cupcake pan with liners. 
• Using a 1/8 measuring cup, fill liner with batter.

Take your chunks of pie and place in the middle of batter... Then cover with another 1/8 cup.

     

• Bake until firm and edges are golden. (aprox. 20 minutes)
• Allow cupcakes to cool fully before attempting to frost.

Frosting instructions:

• In a large mixing bowl cream 1/2 stick of room temp butter
• add sugar by the half cup, mixing well
• once all sugar has been added, add pumpkin puree ( this will give your frosting a nice tint and light flavor.)
• to frost, simply fill Ziploc bag with frosting and snip off corner. Frosting will glide smoothly out allowing you to frost your cupcakes in whatever manner you'd like. ( You can always just smear the frosting on too still yummy) 
• Use leftover pieces of pie to adorn the top of your cupcakes.

NOTE: If you'd prefer vanilla frosting, just add 1 tsp of vanilla extract and skip the pumpkin puree.

Thanks for stopping along on the fall crawl! I hope you've enjoyed ;-)

Make sure you check out all of the awesome, creative, seasonal crafts
that have been shared along the way!! 

That's my 2 cents!

-Kimba

Flour-less Peanut Butter Cookies

Hello Friends,

With the weather cooling down, I'm happy to be able to use my oven again without the risk of overheating my apartment... blah.  As fall rolls in, my love for baking comes back full throttle! I mean, it never really left, I just don't do much of it during the warm summer months.

If you're like me, a lover of all things peanut butter... Don't go anywhere. I have a recipe you will love!!!! While watching tv the other day, I saw this recipe, decided to try it, and loved it. After the delicious results, I figured I must share this fantastic find with my readers.

My mama who is the pickiest peanut butter cookie eater ever, was in love with the cookies. I'm ready to  share the recipe. I'm sure you will be in love too!

Flour-less Peanut Butter Cookies

What you'll need:

1 cup all natural peanut butter

1 egg

1 tsp vanilla extract

pinch salt

1 cup of sugar

(yields 20-24 small cookies)

NOTE: If you are using peanut butter that is not all natural, use less sugar.

Simple Instructions:

•  preheat oven to 350.
• in a large mixing bowl, combine peanut butter and sugar. Blend well.
•  add egg, vanilla, and salt. Mix again.

NOTE: Make sure that your dough is mixed together thoroughly, as the only thing binding the dough together is the egg.

• on a large cookie sheet,  drop dough on by the spoonful.
• once all your dough is on cookie sheet, press each cookie gently with a fork vertically and again horizontally to create the lined imprint on cookie tops.

• bake on 350 for 10-12 minutes (check after 10).
• remove from oven,cool, gently lift with spatula and place in your cookie jar. (Be careful, these babies are fragile!)

Good luck trying not to eat the entire batch. These cookies are seriously YUMMY!!

ENJOY!

That's my 2 cents!

-Kimba

So Sweet!!!!: Buttercreme Frosting ;-)

        Being that it's Good Friday, any wonderful plans for Easter? If so please share. I'll be going to church, then an early dinner at my parents house ;-) I'm pretty excited.

        In preparation for Easter, some of you may be making some delicious treats... Do you need a simple frosting recipe? If you do, look no further!!! I GOT YOU!!!!

ButterCreme Frosting

I don't think people realize just how easy it is to make frosting... 

You only need four ingredients and a mixer ;-) 

Ready, set, let's go...

 

 

Instructions:

(Recipe gives you enough frosting to frost 24 cupcakes)

• In a mixing bowl, combine butter, vanilla, and milk.  Whip until fluffy. 

• Slowly pour in the powdered sugar and blend well. (until fluffy and smooth)

(If you want your cupcakes to have mountains of frosting on top, simply double the recipe)

 I made teal frosting to keep with the Easter spirit!!! 

Want fun colored frosting???? 

Here's a quick guide:

Below I will list how many drops of food coloring you will need to create each color.

(You'll need red, yellow, green, and blue food dye.)

Purple: 12 Red + 8 Blue

Orange : 12 Yellow + 4 Red

Teal: 6 Blue + 4 Green

Mint Green: 6 Green+ 2 Yellow

 Rosy pink: 6 Red + 2 Blue

Yellow:24

Green:24

Blue:24

Red:24

That's my 2 cents!

-Kimba

Emptying out the Fridge: Cilantro Lime Rice

Good Afternoon Friends,

Is your rice stuck in a rut? :-) Here is a quick fun recipe that will surely add a new kick to the popular side dish!! 

CILANTRO LIME RICE

What you'll need:

1 cup of white rice

2 cups of water

Juice of half a lime

3 tbsp of fresh chopped cilantro

1/2 tbsp olive oil

1 tsp salt

 Instructions:

• Bring two cups of water to a boil
• Rinse and drain rice
• Once water is boiling, add salt, olive oil, and rice
• return to boil
• cover with lid and reduce to a simmer for 15 minutes
• Once your rice has cooked add the juice from the lime and your chopped cilantro, mix well. 
• Cover and let stand for 10 minutes
• ENJOY!!!!!

I served my rice as a side with delicious buttermilk fried pork chops!!!YUMMMMMY!!

Look out I'll be sharing the recipe soon ;-)

That's my 2 cents!

-Kimba

Simple Sunday: Spicy Roasted Eggplant Dip

Hello Friends,

Thanks for stopping by for another Simple Sunday. Here is a quick yummy recipe for a spicy roasted eggplant dip. YUM! Four ingredients and you're on your way to a delicious treat!! ENJOY!

What you'll need:

1 small or medium eggplant

1/2 cup sour cream (a little less if your eggplant is really small)

1 tbsp minced garlic

1/2 tsp crushed red pepper

Instructions:

• Preheat your oven to 450 degrees
• cut your eggplant in half length wise.
• roast your eggplant for about 30 minutes
• Scoop flesh and place in heat resistant blender
• blend on puree
• once creamy, add garlic, crushed red pepper, and sour cream
• Blend once more.
• ENJOY!!!

That's my 2 cents!!

-Kimba

Sour cream, banana pancakes... YUM!

Hello Friends,
Looking to make some yummy comfort food for breakfast? Well, look no further. Sour Cream, Banana Pancakes are where it's at! Fluffy, thick, deliciously sweet pancakes. ENJOY!!!!

What you'll  need:

2 cups Jiffy baking mix ( I love this stuff.)

3/4 cup milk

1 egg

1/2 cup sour cream

2 tbsp sugar

1 or  2 large ripe bananas

1 tsp cinnamon

1 and 1/2 teaspoons vanilla extract

your favorite syrup

Instructions:

• Combine baking mix, sugar and cinnamon in a large bowl
• and milk, stir
• add sour cream, stir more
• add  egg, mix well
• add vanilla extract,stir
• dice banana into small pieces, or slice thin
• finally, fold half of your bananas into  pancake mix with large spoon ( save other half for garnish)

Cook:

• heat your skillet
• spray with non stick spray (or use butter if you prefer.)
• add 1/4 cup of batter to your skillet (depending on size of skillet you can make 3 or more  pancakes at a time.)
• cook until golden brown (about two minutes) then flip.

Sour cream, banana pancakes. Served with lean ham and kiwi slices.

When you have finished cooking your delicious pancakes, garnish with slices of banana. Top with your favorite syrup and Nom,Nom, Nom your way to a nice full belly!!

That's my 2 cents!

-Kimba