Welcome to A Teaspoon, my recipe journal. Hi, I'm Charlotte, cooking more at home for a healthier diet. What are you cooking up in your kitchen?
These started out as a holiday tradition but now I make them all year around.
Peel Hershey kisses.
Drain maraschino cherries with stems.
Dip cherries in melted chocolate almond bark or chocolate chips.
Add almond slivers for ears.
Attach kiss to dried, chocolate covered cherry.
"Not a creature was stirring, not even a…."
I first made this recipe one holiday when we had more hungry visitors than I had eggs.
Using 4 eggs, this will make 6 servings.
1 cut up medium size yellow onion
1 cut up green pepper
4 eggs
1/4 cup milk
You can also add fresh mushrooms to taste. Add "squish" of extra virgin olive oil to saucepan. Cook onions over medium heat until you have edges scorched but not burned. The high heat will add flavor to the onions so you don't have to add salt. Add cut-up green peppers and stir until soft. If you have mushrooms, add them now until they turn brown. Mix milk into 4 broken-open eggs. You can beat them now or after you add mixture to saucepan. Cook until eggs are done. Salt to taste.
When I was helping to raise 8 stepchildren and their related siblings, my cupcake pans came to the rescue. When I was stuck, I would go to my cupcake pans baking everything from meatloaf to muffins. One morning, when one of the kids told me they needed something sweet for a school function, all I had was a blueberry muffin mix. After getting the mix in the pans, I tossed brown sugar on top. I had seen similar streusel toppings but there was no internet "in those days" and I only had 15 minutes to get these baked and out the door. Once baked, the sugar gave the muffins a little brown finish and automatic icing.
Whew!
Lettuce butterflies are a great fun treat.
Using Romaine lettuce, cut 3 to 4 inch pieces, then trim wings.
Using reduced fat peanut butter, spoon 1/2 tsp and roll in your hand.
Place in lettuce center; shape the head at the end with toothpick.
Break toothpick in half; add to head so the butterfly can easily be picked up!
Fresh asparagus is delicious as long as the spears don't get tough. Keep asparagus fresh by breaking off the ends. Don't use a knife or kitchen scissors. Hold the spear in one hand and gently bend the non-spear end until it breaks. The break will happen naturally and leave asparagus spears as tender as when they were picked.
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