Oven Denver Omelet

8 eggs

1/2 cup half-and-half cream

1/2 cup shredded cheddar cheese

1/2 cup shredded swiss cheese

1 cup finely chopped cooked ham

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

In a bowl, beat the eggs and cream until light and fluffy.  Stir in the cheese ham, green pepper and onion.  Pour into a greased 9” square baking dish.  Bake in a 400 degree oven for 25 minutes or until golden brown.  You can double the recipe for a larger crowd. (bake in 9x13 pan)  

You can also find the recipe on the Taste of Home webpage by clicking here

Autumn Punch

3 quarts (12 cups) milk (1 quart = 4 cups) 

2 quarts (8 cups) vanilla ice cream slightly thawed 

2 -12 oz cans frozen apple juice, thawed (do not add water)

1/2 teaspoon cinnamon 

1/2 teaspoon nutmeg

Mix the cinnamon and nutmeg in 1/4 cup of liquid before adding to the rest of the drink - so there won’t be any lumps of spices.  Mix everything together.  Serve frothily

Serves 20-25

This was served at our HOA Christmas brunch the first part of December.  When I first saw that a cream colored beverage was being served, I thought it was eggnog.  It was a pleasant surprise to taste something different than eggnog.  

Cinnamon Knots

When we attended our Harvest Villas Christmas brunch, my friend Vicky made and brought these delicious cinnamon knots.  

When I tasted one, I asked Vicky if she would teach me how to make them.  

Not only did Vicky teach me, but she taught some of our other neighbors. 

Vicky's talent continues on as my daughter, Rachel and I made some for Christmas morning.

Not too bad, if I say so, myself-- actually delicious!

I think we have ourselves a new Christmas tradition here at the MagPad. 

Merry Christmas! 

Thanksgiving Veggie Tray

Lisa brought this to her Thanksgiving feast.  

Please pass the turkey, I mean veggies.

 

Cake Mix Waffles

Ready for the easiest recipe ever?  

Buy your favorite cake mix (any flavor will do!)
Prepare the cake mix as instructed on the box.

Pour the batter into a waffle maker.
When the waffles are done, remove and top with butter and syrup or ice cream.  

I got the recipe from this website:  homeandkind.com

Honey Roasted Carrots

This recipe for honey roasted carrots is whole carrots, bathed in honey and seasonings, then roasted over high heat until tender and caramelized. A super easy yet elegant side dish!

Ingredients

• 1 pound small carrots peeled and trimmed
• 2 tablespoons olive oil
• 2 tablespoons honey
• salt and pepper to taste
• cooking spray
• Optional garnish: chopped parsley

Instructions

• Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
• Place the carrots in a single layer on the baking pan.
• In a small bowl, mix together the olive oil, honey, salt and pepper. Pour the honey mixture over the carrots and toss to coat.
• Place in the oven and bake for 25-35 minutes or until carrots are tender and browned. Roasting time may vary depending on the size of the carrots.
• Remove from the oven and serve immediately, sprinkled with parsley if desired.

Nutrition

Calories: 138kcal | Carbohydrates: 19g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 87mg | Fiber: 3g | Sugar: 15g

I got this recipe from dinnerathezoo.com  You can get to it by clicking here.  

Cream Cheese Frosting

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 2 teaspoons vanilla extract
• 1/8 teaspoon salt, optional
• 3-3/4 to 4 cups confectioners' sugar

Directions

• 1. In a large bowl, beat cream cheese, butter, vanilla and, if desired, salt until fluffy. Gradually beat in enough confectioners' sugar to achieve desired consistency. Store in the refrigerator.

I got the recipe from the Taste of Home webpage here  

We had some friends over for dinner on Sunday and for dessert my friend make cupcakes with cream cheese frosting.  I knew I had to find the recipe for the delicious frosting  and Taste of Home came through.  Enjoy.  

Slow-Cooker Pulled Pork

Ingredients

• 1tablespoon paprika
• 1teaspoon salt
• 1teaspoon garlic powder
• 1teaspoon packed brown sugar
• 1boneless pork shoulder roast (2 1/2 to 3 lb)
• 1/4cup water
• 1cup barbecue sauce

Steps

• 1
  In small bowl, stir together paprika, salt, garlic powder and brown sugar.
• 2
  Spray 5- to 6-quart slow cooker with cooking spray. Rub paprika mixture on pork to cover completely. Place pork in slow cooker. Pour water around pork.
• 3
  Cover; cook on Low heat setting 7 to 8 hours or High heat setting 3 to 4 hours, until extremely tender.
• 4
  Transfer pork to cutting board. Let rest until cool enough to handle. Use 2 forks to shred pork. 
• 5
  Discard liquid in slow cooker. Wipe out slow cooker. Spray slow cooker with cooking spray. Return shredded pork to slow cooker; stir in barbecue sauce until well mixed. Cover; cook on High heat setting 10 to 15 minutes or until hot.

I got this recipe from the Betty Crocker webpage found by clicking here.  

Homemade Fruit Smoothies

I got this recipe off of webpage Living on a Dime (Click here for the link). During the summer I make lots of smoothies, and every time I make them, they are different. When I get out the blender to make them up, I make several batches, put them together in a gallon pitcher, and then pour what we don't drink in 5 1/2 oz containers with lids that I get at Smart and Final. Then I put them in the freezer to be taken out later. Then later, when someone gets a smoothie from the freezer, they pop it in the microwave for 25-20 seconds to defrost it a little. When I make smoothies, I usually use orange juice or pineapple juice as the liquid along with the fruits and ice cubes or anything else I decide to put into my smoothies.

Green Eggs and Ham

Happy St. Patrick’s Day! 

Please pass the green eggs and ham.

My friend, Jen, made this for her family for breakfast on St. Patrick's Day.  It was made with 2 strips of fried bacon for the eyes and a raspberry nose.  She colored the eggs green by adding blue food coloring to the eggs.  Blue food coloring + yellow mixed eggs = green scrambled eggs.