Asparagus Omelet

Fresh Asparagus Omelet

3 large brown eggs, beaten
1 medium green pepper

6-8 fresh picked asparagus spears
½ tsp celery salt
¼ tsp fresh ground pepper
¾ cup shredded cheddar or mozzarella cheese
1 medium onion, diced

1 Tbsp bacon bits

Heat non-stick fry pan to over medium high heat. Dice the green pepper and combine with onion and celery salt. Cook over medium heat just until crisp tender (about 2 minutes).  Add asparagus and sauté a few minutes longer.

Remove from pan, set aside; wipe the pan clean with paper towel. Spray with non cooking oil and heat over medium high heat. Add fresh ground pepper to egg mixture and pour into pan. Using spatula, pull egg mixture carefully toward you to let uncooked portion drain off cooked portion. Once you have all of the egg cooked, layer ½ cup cheese, onion, green pepper and asparagus mixture onto the highest side of the egg mixture.  Sprinkle with bacon bits and top with more cheese. Carefully fold the egg over with spatula and let stand five minutes before serving.

Serves 2

© Crackerberries 2013

Bo-Bo Cake

BO-BO Cake

Crackerberries version of chocolate-strawberry shortcake

1 quart fresh or frozen strawberries

1 recipe chocolate fudge brownies

1 recipe meringue topping

In large glass bowl crumble half of the brownies into the bottom of the pan.  Layer with half of strawberries, and half of the meringue; repeat.  Save a few strawberries to got on top of the meringue.

A store bought brownie mix can be used, but a homemade version is below.  If using fresh strawberries wash, cut and sprinkle with a tsp of sugar and let stand in fridge for an hour or two before using.  The juice from the strawberries pour over the crumbled brownies makes the dessert moist and tasty.

Brownies:

2 cups all purpose flour

2 cups sugar

1 tsp baking soda

¼ tsp salt

1 cup butter

1/3 cup unsweetened cocoa powder

2 eggs

½ cup buttermilk

1½ tsp vanilla

Preheat oven 350°. Grease 13x9x2 inch pan.

In medium bowl mix flour, sugar, baking soda and salt; set aside.

In sauce pan combine butter, cocoa and 1 cup water.  Bring mixture just to boiling, stirring constantly.  Remove from heat and add to flour mixture, while beating with electric mixer on medium to high speed until thoroughly combined.  Add eggs, buttermilk and vanilla and mix for one minute (batter will be thin).  Pour into prepared pan and bake 25 minutes or until toothpick stuck in middle comes out clean.  Let cool completely.

Meringue:

2 egg whites

½ tsp vanilla

¼ tsp cream of tartar

6 tbsp sugar

Let egg whites sit at room temperature for 30 minutes.  In large mixing bowl combine egg whites, vanilla and cream of tartar.  Beat with electric mixer until soft peaks form, about 2 minutes.  Add sugar 1 tablespoon at a time, beating on high until stiff peaks form, about 5-6 minutes.

© Crackerberries 2013

Cheesy Tata Bites

Cheesy Tata Bites

 

3-5 medium size red potatoes

½ cup parmesan cheese

1 cup shredded sharp cheddar cheese

2 tbsp bacon bits

1 tbsp olive oil

2 tsp sea salt

Pepper to taste

Preheat oven 400°

Wash and slice potatoes to ¼ inch thick rounds. 

Combine parmesan and cheddar cheeses together and season with salt and pepper.

Grease cookie sheet with olive oil and place tata rounds on cookie sheet.  Sprinkle with one teaspoon sea salt.

Bake 20 minutes and flip rounds; season with one teaspoon sea salt.

Bake 15 minutes; remove from oven and sprinkle with cheese mixture.  Top with bacon bits and pepper and bake 5 minutes longer or until cheese bubbles.

© Crackerberries 2013