Author Archives: mydaughterandiblog

Veggie Egg Scramble

Posted in breakfast, main dishes, things we like to eat by

My Daughter and I- Veggie Egg Scramble

In an effort to mix up our eating a bit, we’ve been making a lot more eggs for breakfast – for dinner too, really. The other day we had a ton of eggs and I didn’t have a dinner plan, so I whipped this delicious egg scramble up. It was so colorful with all the yummy veggies and it was really quite hearty too. It was so good, I’ve made it several more times, using whatever veggies we have on hand, so you can get creative!

My Daughter and I- Veggie Egg Scramble 1

Veggie Egg Scramble 

8 large eggs
1 cup cubed butternut squash
1 cup chopped red bell pepper
1/2 cup chopped white or red onion
1 cup cubed zucchini
2 cups chopped spinach
3 or 4 T feta cheese

In a large skillet, add about 1 T of oil, whatever you like to use. We’ve recently started using coconut oil. I was worried that the flavor might be too strong for my taste, but it’s not. I don’t even notice it once it is cooked.
Add the onions, red bell peppers and butternut squash. Sprinkle a bit of salt and pepper over the top and cook until the butternut squash is slightly softened. Add the zucchini and cook a bit more and then add the chopped spinach and cook for just a couple minutes, it will wilt down quite a bit. While the veggies are finishing up, start cracking the eggs into a bowl and mix with a fork. Pour over the top of the veggies and stir. Cook until the eggs are ready. Sprinkle the feta cheese over the top of the cooked eggs and give it one more stir. That’s it. This makes 4 servings. We served ours with toast and avocado and a bit of green salsa. Enjoy!

 

Cindy & Jordan

Fashion Friday- Statement

Posted in Uncategorized by

I’m not normally a huge graphic tee shirt person, but I found a bunch of adorable ones this week!

Best Buzz Forever 

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I just got this shirt in the mail today and oh my goodness. It’s amazing.

Prone to Wander Flowy Racerbackprone_to_wander_still_1024x1024

Cute and simple.

Hanging ‘Round Town Tee

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This is adorable!

You are So Worth Loving 

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This brand (and their mission!) is so cool and I love their shirts.

Peeking Cat Tee

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Let’s Rock and Roam Tee

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So fun!

Just a Critter Bit Blouse

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That’s it for today! Hope you have a great weekend!

Mini Banana Cream Pies

Posted in sweets, the important stuff, things we like to eat by

My Daughter and I- Mini Banana Cream Pies

Quite a while back, we posted our famous Faux Banana Cream Pie and it’s still one of our all-time favorites. It’s the perfect combination of easy and totally delicious. Not only is it a favorite in our family, it’s also one of our more requested desserts for bringing to potlucks and events.

We had a friend’s bridal shower a few weekends ago, and the hostess asked us to make banana cream pie. For a fun twist, we decided to make them single serving, displayed in little mason jars. Even though serving the dessert in jars made prep a bit more time-consuming, the end result was so fun! It was such a cute and perfect for the bridal shower.

My Daughter and I- Mini Banana Cream Pies 1

Mini Banana Cream Pies

1 1/2 cups graham cracker crumbs (about 1 1/2 packages, crushed in food processor)
2 T sugar
1/3 cup butter, melted
3 bananas, sliced
1 8 ounce package cream cheese, softened (I use low fat)
2 packages instant vanilla pudding, 4 serving size
3 1/2 cups milk ( I use 1%)
1 8 ounce tub Cool Whip, thawed

Melt butter, and mix with the crushed graham crackers and sugar. Mix well, and then press into the bottom of the mason jars. I used a cookie scoop to measure and press the crust down into the jars. Arrange sliced bananas on top of crust. Beat cream cheese in a large bowl until smooth, gradually beat in milk and pudding mixes. Beat until well blended – but don’t worry if you see some cream cheese globs, it’s fine. Spread pudding mixture over the banana slices. Spread Cool Whip over pudding. Refrigerate 3 hours or until ready to serve. It’s good the next day, but after a couple days the bananas start getting sort of funky, so eat it for breakfast!

Cindy & Jordan 

Oatmeal Butterscotch Cookies

Posted in sweets, things we like to eat by

My Daughter and I- Oatmeal Butterscotch Cookies

I mentioned awhile back that I had been baking a lot of cookies – here is another recipe that I tried during that crazy cookie baking time! I was heading down the baking aisle the other day and noticed that all different kinds of chocolate chips were on sale. I was actually looking for peanut butter chips to make these delicious cookies when I found butterscotch chips. There was a recipe on the back of the bag, so I decided to try them. I have never been a huge fan of butterscotch and I’ve never used butterscotch chips, but these cookies were really delicious. I made a few minor changes to the recipe. The butterscotch chips gave the cookies a distinctive flavor and the Heath pieces gave them a great texture. These are definitely sweet and rich cookies.

My Daughter and I- Oatmeal Butterscotch Cookies 1

Oatmeal Butterscotch Cookies
1 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
2 large eggs
1 tsp. vanilla
3 cups old fashioned oats
1 2/3 cups butterscotch morsels (11 ounce bag)
1/2 cup Heath Bits O Brickle toffee pieces

Combine flour, baking soda, salt and cinnamon in a small bowl. Beat butter sugars, eggs and vanilla in large mixing bowl with paddle attachment until creamy. Gradually add in flour mixture. Stir in oats, morsels and toffee pieces until combined.

Drop by rounded tablespoon onto ungreased baking sheets. The cookies will spread, so be sure to leave enough space between cookies.

Bake for 7 – 8 minutes for chewy cookies. Bake for 9 – 10 minutes for crispy cookies. Cool on baking sheets for several minutes and then place on wire rack to cool completely. Makes about 48 cookies.

 

Cindy

Chorizo Breakfast Pie

Posted in breakfast, main dishes, things we like to eat by

My Daughter and I- Chorizo Breakfast Pie

I love making egg dishes for dinner. Our chickens hadn’t been laying for a bit, but now they are in full production again so we are back to having breakfast for dinner! I found this recipe on Betty Crocker and knew I had to try it. We love chorizot- it’s a spicy Mexican sausage that adds tons of flavor to eggs. This recipe was super fast and my family loved it.

My Daughter and I- Chorizo Breakfast Pie 1

Chorizo Breakfast Pie 

Ingredients:
1 pound chorizo sausage
1 small yellow onion, diced
2 cloves garlic, finely chopped
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Monterey Jack cheese (8 oz)
3/4 cup Original Bisquick™ mix
1 1/2 cups milk
4 eggs
1 tablespoon chopped fresh cilantro, optional

Directions:
Heat oven to 400°F.

In 10-inch cast-iron skillet, cook chorizo, onion and garlic over medium-high heat, stirring occasionally, until chorizo is cooked and onion is tender. Sprinkle about 1/2 the can of black beans into the skillet and 1 cup of cheese and stir together with the chorizo. In a medium bowl, stir Bisquick mix, milk and eggs until blended. Pour over mixture in skillet. Top with remaining 1 cup cheese and the rest of the black beans.

Bake for 25 to 30 minutes or until knife inserted in center comes out clean.

Cool 5 minutes. Top with chopped cilantro if desired. We served ours with salad, fruit and warmed tortillas.

Make-Ahead Directions: Make as directed up until ready to bake. Cover and refrigerate up to 12 hours. Uncover, and bake as directed.

 

Cindy