Tag: eggs

Instant Pot Egg Bites

Do you remember back in November when I told you how much I was enjoying decorating for Christmas? Well, y’all, I had way too much fun! I had Christmas decorations in every room of our house. It is small but felt ginormous when I had to take everything down! I have finally finished in the house but still have outside to finish! Ugh!

While packing all the containers back into Greg’s building, I went through some boxes that had not even made it into the house this year and finally felt I could remove so much of it from my life! It felt great! I wish I could do that with much more.

My mother saved things for sentimental reasons, and I never thought I was like that. But looking through a box of the kid’s elementary school ornaments, I may be. Saving one or two should be sufficient.
I will never be a minimalist, but eliminating some would be good.

If you have read my articles more than a few times, you have read about my goals to organize, clean out, and declutter. It’s an endless goal! I could use a professional organizer!

When my mother passed away two years ago, I brought home containers of things that I did not have a purpose for. Everything happened so fast, though; I feared regretting my decision to let things go. Today, they are still stored precisely the way they were when I pulled out of my mother’s driveway. That could be a sign it’s okay to let them go.

Even though I will not have a New Year’s “resolution,” I still want to change some things. I am proud of my progress with old Christmas decorations and will try to continue on that path.

My daughter is great about doing meal prep. My daughter-in-law is great at making weekly menus and sticking to them. I was much better at all this when I was younger, raising kids and running from school to practice and here and there. You would think it would be just the opposite!

I have started with these egg bites. If you like Starbucks egg bites, you will love this recipe. I can prepare the egg bites on Sunday afternoon and pop them in the fridge for the week. These egg bites are one of a few things I prepare using my Instant Pot. I am sure a professional would tell me to ditch the Instant Pot, but I love doing a handful of things in it, mostly egg dishes, so I choose to keep it.

I use the Instant Pot Egg Bites Pan to prepare these. They are the perfect size; you can prepare seven in one pan and stack pans in the cooker if you want to double this recipe. It is crucial to chop ingredients small.
There are a few variations of the recipe below. Substitute jalapenos for the bell peppers if you prefer. Leftover veggies and steak work great in the egg bites; broccoli is one of my favorites.

These egg bites are delicious and filling. They are good to pop in the microwave and eat on the run. I like to cool them thoroughly, then place two into a snack-size bag before refrigerating.

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Instant Pot Egg Bites

Course Breakfast
Author Amye Melton

Equipment

  • Instant Pot

Ingredients

Basic Egg Bite Recipe

  • 4 large eggs
  • 1/2 cup cottage cheese
  • 1 pinch kosher salt
  • black pepper to taste
  • 1/4 cup cheese of choice shredded
  • 1/3 cup any vegetable or meat options

Sausage and Cheese OR Ham and Cheese

  • 1/4 cup cooked and drained sausage, chopped or chopped ham, chopped
  • 1/4 cup shredded Cheddar cheese

Bacon and Cheese

  • 1/4 cup Real Bacon Bits chopped a bit
  • 1/4 cup shredded Gruyere Swiss cheese 

Mushroom & Cheese

  • 1/4 cup sauteed mushrooms chopped
  • 1/4 cup shredded cheese of choice

Greek

  • 2 tablespoons chopped red bell pepper
  • 2 tablespoons chopped spinach
  • pinch onion powder
  • 1/4 cup crumbled Feta cheese

Chorizo, Red Pepper and Cheese

  • 2 tablespoons cooked and drained chorizo chopped
  • 2 tablespoons chopped red bell pepper
  • pinch onion powder optional
  • 1/4 cup shredded Monterey Jack cheese

Instructions

  • Pour the eggs into a blender, add cottage cheese, salt, pepper and cheese. Blend until well combined. Tap the blender on the counter a few times to remove air bubbles.
  • Pour evenly into the egg bite pan. Divide desired fillings into each cup and use a chopstick to stir them around a bit. The cup should be about 3/4 full.
  • Cover the egg bite pan with aluminum foil.
  • Pour 1 1/2 cups water into the bottom of the instant pot and place the metal rack inside the pot. Carefully place the egg bite pan on the rack. (Stacking if you prepared a double batch.)
  • Place the lid on the Instant Pot and make sure the vent is sealed. Cool on high pressure for 9 minutes. Once cooked, let the pressure release naturally for 10 minutes.
  • Remove egg bites pan from the pot, let stand a few minutes before removing from pan.

Notes

Can be stored in the refrigerator for one week. Reheat in microwave at 50% power for 60 seconds.  

Homemade Brownie Mix

Before becoming a grandmother, I would have argued with the best that I was simply too young. I might have even said I did not want to be one because I would feel old. However, just like anything else, you only know once you are there.

Life as an Emmy is full of love, fun, and adventures. My grandson keeps me on my toes like nothing else, and now I wonder why it took so long! His hugs and kisses and just hearing him say my name can melt my heart like no other.


I even have a Pinterest board full of fun grandchildren holiday ideas, crafts, and recipes. I have so many fun ideas to share with him. Just maybe, the older we get, the more we realize how fast time has gone by, and grandchildren give us a second chance to slow down just a bit.


Whether you have children, grandchildren, or just have a chocolate craving every now and again, I have the perfect recipe for you! This homemade brownie mix from Crazy for Crust is rich and chocolatey and can be customized not only by the “mix-ins,” but you can make a big pan or a small pan of brownies. I have listed a few options in the recipe notes, but the possibilities are endless.

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Homemade Brownie Mix

Course Cookies, Dessert
Author Amye Melton

Ingredients

  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup all-purpose flour
  • 1/2 teaspoon sea salt

Instructions

  • In a large bowl, whisk sugar, cocoa powder, flour and salt until well blended.
  • Store in an airtight container until ready to make brownies.
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Brownies

Course Dessert
Author Amye Melton

Ingredients

  • *Personal Pan Size: Loaf Pan
  • 1 cup brownie mix
  • 1/4 cup melted butter OR vegetable oil OR liquid coconut oil
  • 1 large egg
  • 1/2 teaspoons vanilla extract
  • 1 1/2 teaspoons water OR cold coffee
  • **10-inch Skillet Brownies from Homemade Brownie Mix (can be made in 8" x 8" or 9" x 9" pan)
  • 2 cups brownie mix
  • 1/2 cup melted butter OR vegetable oil OR liquid coconut oil
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon water OR cold coffee
  • ***Thin 9 x 13 Brownies from Homemade Brownie Mix
  • 3 cups brownie mix
  • 3/4 cup melted butter OR vegetable oil OR liquid coconut oil
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 tablespoon water OR cold coffee
  • ***Thick 9 x 13 Brownies from Homemade Brownie Mix
  • Entire amount of brownie mix
  • 1 cup melted butter OR vegetable oil OR liquid coconut oil
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons water OR cold coffee

Instructions

  • *For Personal Pan Size: Line a 4 x 8-inch or 5 x 9-inch loaf pan with foil. Spray with nonstick cooking spray and set aside. Preheat oven to 350 degrees. In a medium bowl, whisk together the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1/4 cup "mix-in" ingredients, if desired, and stir. Spread into the bottom of prepared pan. Bake in preheated oven for 12-15 minutes, or until a toothpick comes out, 1-inch from edge with only a few crumbs. Cool before slicing.
  • **For 10-inch Skillet Brownies from Homemade Brownie Mix: Spray a 10-inch cast iron skillet with nonstick cooking spray, set aside. Preheat oven to 350 degrees. In a large bowl, whisk the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1/2 cup "mix-in" ingredients, if desired, and stir. Spread into the bottom of prepared pan. Bake in preheated oven for 20-24 minutes, or until a toothpick comes out, 1-inch from edge with only a few crumbs. Cool before slicing.
  • ***For Thin 9 x 13 Brownies from Homemade Brownie Mix: Spray a 9 x 13-inch baking pan with nonstick cooking spray, set aside. Preheat oven to 350 degrees. In a large bowl, whisk the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1 cup "mix-in" ingredients, if desired, and stir. In a large bowl, whisk the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1 cup "mix-in" ingredients, if desired, and stir.
  • ****Thick 9 x 13 Brownies from Homemade Brownie Mix: Spray a 9 x 13-inch pan with nonstick cooking spray, set aside. Preheat oven to 350 degrees. In a large bowl, whisk the brownie mix, melted butter (or oil), egg, vanilla, and water (or coffee). Add up to 1 cup "mix-in" ingredients, if desired, and stir. Spread in bottom of prepared pan. Bake in preheated oven for 18-22 minutes, or until a toothpick comes out, 1-inch from edge, with only a few crumbs. Cool before slicing.

Notes

  
Options: 
 
*Frost brownies with any flavor frosting desired. (Vanilla, Chocolate, Strawberry, Salted Caramel or Coconut are good options)
 
*Warm thick sauce for 15-20 seconds in microwave and pour over the top of uncooked brownies.  Swirl with a butter knife.  (Peanut Butter, Nutella, Marshmallow Fluff, Caramel, Salted Caramel, Mixture of Peanut Butter and Marshmallow Fluff)
 
*Mix-in suggestions:  Crushed Oreos, nuts, candy, chocolate chips, peanut butter chips, marshmallows.  
 
*Thin 9 x 13 brownies are perfect for ice cream sandwiches!   If you plan to do this I suggest that you line the pan with foil, then spray the foil with nonstick cooking spray for baking.  Slice cooled brownies down the middle.  Spread softened ice cream of your choice over one side of the brownies.  Cover with the other half of brownies.  Cover and freeze until firm.  Remove from freezer and cut into serving size pieces. 
 
 
 

Smoky Mac and Cheese

Years ago, when I was moving into a new apartment, I had a friend helping me move. I was young, and my packing could have been more efficient. I remember the look she gave me when she reached to pick up a piece of luggage that did not budge. I had neatly tossed all the bottles from my spice cabinet into the bag. It was one of those bags I would have been paying extra for at the airport!

Thirty years later, my spice cabinet is still a very well-stocked area of my kitchen! But, unfortunately, now that we are in the camper, I am short of space for a variety. A few of my favorites are blends from Recteq (available online). The blends help me make the most of my area right now.  

My grandson loves mac and cheese! So, because his Emmy loves him so much, I will make it for him often. I recently changed up one of my favorite mac and cheese recipes and cooked it on the grill. This smoky mac and cheese is perfectly creamy, and the mixture of Monterey Jack and mild cheddar are terrific.

Instead of seasoning with salt and pepper, I used two spice blends from Recteq, which added terrific flavor! Cook this in the oven, or cook it on your pellet grill or BGE for a smoky flavor!

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Smoky Mac and Cheese

Course Side Dish
Author Amye Melton

Ingredients

  • 1 pound elbow macaroni
  • 1/2 cup unsalted butter
  • 1/2 cup all-purpose flour
  • 1 3/4 cups whole milk
  • 1 1/2 cups sour cream
  • 1 tablespoon Ben's Heffer Dust (by Recteq)
  • 1 tablespoon Colden's Freakin' Gteek Rub (by Recteq)
  • 2 large eggs
  • 1/2 pound Mild Cheddar cheese shredded, reserve about 1 cup for topping
  • 1/4 pound Monterey Jack cheese shredded

Instructions

  • Preheat oven or grill to 350 degrees.
  • Spray baking dish or skilet with nonstick cooking spray, set aside. Cook pasta according to package directions.
  • In a large, heavy skillet melt butter. Whisk in flour to combine. Slowly add milk, whisking to combine. Whisk in sour cream and seasonings. Add cheeses, reserving 1 cup cheddar cheese for topping, and whisk until melted.
  • In a small bowl, beat eggs. Whisk in a small amount of the cheese mixture. Add egg mixture to the mixture in skillet and whisk to combine.
  • Stir in the cooked and drained pasta. Mix well and pour into a buttered cast iron skillet or casserole dish. Top with reserved shredded cheese.
  • Bake in oven or grill for 30 to 40 minutes, or until hot and bubbly.
  • Serve warm.

Key Lime Pie with Marshmallow Meringue

key lime pie with marshmallow meringuekey lime pie

 

There are different milestones in life that cause you to stop and reflect. Births, graduations, and marriages, to name a few. As I have mentioned, I will be a first-time grandmother very soon. I anticipate that could be a reflective moment. However, I had one hit me this week that I did not expect.

My oldest “baby,” Wes, turned 28 years old! I would have thought maybe 30, but no, it happened at 28. It was one of those moments that made me pause. It is indeed true; time waits for no one.wes at 28

It’s funny how the mind works. Even though I know knee replacement is in my future, I see the lines in the mirror, and the gray hair is covered up every 5-6 weeks; nothing has hit me quite the way this number “28” has.

So what advice would I give to my younger self and anyone younger than me? First of all, don’t sweat the small stuff. I think I would follow that up with pick your battles and don’t try to be a people pleaser. Then the best one, be yourself, do not change YOU to fit in!

I think Wes has figured out much of that younger than I did. He does not try to be what he’s not and for sure does not sweat the small stuff. He’s always been pretty easy to please. His favorite birthday cake has always been a pie. The easiest pie possible too! He has asked for a key lime pie for years. I have tried to change it up a time or two to make it fancier. Yet another lesson learned is don’t try to improve on perfection!

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Key Lime Pie with Marshmallow Meringue

Course Dessert
Author Amye Melton

Ingredients

  • Crust:
  • 1 1/4 cups graham cracker crumbs
  • 2 heaping tablespoons brown sugar
  • 1/3 cup unsalted butter melted
  • Key Lime Pie Filling:
  • 1 (14-ounce) can sweetened condensed milk
  • 3 egg yolks reserve whites
  • 1/2 cup Nellie & Joe's Key West Lime Juice
  • Aunt Sara's Marshmallow Meringue:
  • 3 egg whites
  • dash salt
  • 1 (7-ounce) container marshmallow creme

Instructions

  • Preheat oven to 350℉.
  • To make the crust, in a large bowl add the graham cracker crumbs and brown sugar. Add the melted butter and mix well.
  • Press the mixture up the sides and in the bottom of an ungreased 9-inch pie plate. Bake for 7 minutes. Remove from oven and set aside.
  • In a large bowl, combine the sweetened condensed milk, egg yolks, and lime juice with a whisk. Whisk until smooth. Pour into pie crust and bake for 15 minutes. Remove from oven and cool while making the meringue.
  • Lower the oven to 325℉.
  • To make the meringue, using an electric mixer, whisk the egg whites and salt until soft peaks form. Gradually add the marshmallow cream until the mixture is smooth and stiff peaks form.
  • Top the pie with the meringue, using the knife or spatula to form peaks all over the pie. Bake until light brown. Cool completely then refrigerate for several hours, until cool, before serving.

Red Velvet Br❤️wnies with Cream Cheese Frosting

Red Velvet Brownies with Cream Cheese Frosting

Our celebrations have changed a lot since our first days of celebrating Valentine’s Day. I remember when a stuffed animal and a box of candy made me happy. Okay, that made me laugh a little; those days are long gone. Since then, we have spent many Valentine’s dinners with our kids when they were small, and we have celebrated a few at fancy restaurants.

It seems that we enjoy our time at home, now more than ever. I know what you’re thinking. That is a sure sign of getting old, and you would be right. We have been blessed to enjoy many seasons of life together, and they have all been my favorite. This season is my new favorite, though.

If you are looking forward to a special Valentine’s Day at home this year, here is a delicious treat to make for your loved one! And, if staying home means we get red velvet desserts, I’m all for it! These red velvet brownies topped with cream cheese frosting are terrific! Check your brownies early. You do not want to overbake them, when you insert a toothpick into the center, you want to see a few moist crumbs.

Red Velvet Brownies with Cream Cheese Frosting
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Red Velvet Brownies with Cream Cheese Frosting

Course Dessert
Author Amye Melton

Ingredients

  • 1 (4-ounce) bittersweet chocolate bar chopped
  • 3/4 cup salted butter
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 (1-ounce) bottle red liquid food coloring
  • 2 teaspoons vanilla extract
  • Cream Cheese Frosting
  • 1 (8-ounce) package cream cheese softened
  • 1/2 cup salted butter softened
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 350℉. Line bottom and sides of a 9-inch square baking pan with foil, allowing 2 - 3 inches to extend over sides; lightly spray with nonstick cooking spray.
  • Microwave chocolate and butter in a large microwavable bowl on HIGH until melted (1 1/2 - 2 minutes). Whisk until smooth.
  • Whisk in sugar.
  • Add eggs, one at a time, whisking just until blended.
  • Whisk together flour, baking powder, and salt. Gently stir flour mixture, food coloring, and vanilla into chocolate mixture, stirring just until well incorporated.
  • Pour batter into prepared pan. Bake in preheated oven until a wooden toothpick inserted in center comes out with a few moist crumbs, about 25 minutes.
  • Cool completely on a wire rack.
  • While brownies are cooling, prepare frosting. Beat cream cheese and butter until creamy, but do not overbeat. With mixer on low, add powdered sugar and mix until smooth. Beat in vanilla. Increase speed to high and beat until light and fluffy, just about 1 - 2 minutes.
  • Cut into squares and serve.