Ham and Egg Cups

 

 

 

I mean seriously…how simple can it get?  So simple and quick and delicious! This is the perfect breakfast when you are short on time.  Love this recipe.

Ham and Egg Cups

Non-stick cooking spray

6 slices deli ham

1 cups shredded Cheddar

6 extra large eggs

Salt and pepper to taste

Preheat oven to 400 degrees. Spray a 6-cup muffin tin with cooking spray.

 

  

Line each cup with a slice (or two depending on thickness) of ham and to with shredded cheese. 

 

 

Crack an egg in each ham cup and season with salt and pepper. 

           

 

Bake until eggs are cooked through, 12 to 15 minutes (depending on how runny you like your yolks). Garnish and serve.

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Strawberry Cream Pie

 

What can I say about this pie?  I mean, besides the fact that it’s so easy to make. Besides the fact that  it’s cold and refreshing and sweet and fresh and summery, and bright, and just lovely. What can I say other than I love it! 

Strawberry Cream Pie

1 baked pie crust, completely cooled, I used Marie Calendar’s

2 pounds strawberries, washed, hulled and dried

1 (8-ounce) package cream cheese, softened

1 1/2 cups granulated sugar, divided in half

*3/4 cup heavy whipping cream

Zest from 1 lemon, optional

1 cup water

2 tablespoon cornstarch

1 (3 ounce) package strawberry gelatin

Combine the cream cheese and 3/4 cup sugar in a large bowl. Beat until smooth.  Add the whipping cream and beat on medium-high speed until a peak forms. Add freshly grated lemon zest if desired. Spread onto the bottom of the cooled pie crust.

NOTE:  If you don’t have whipping cream, fold in 2 cups of Cool Whip instead.

Place the strawberries on top of the cream cheese layer. I sliced my strawberries in half to make it easier.  Set pie aside.

In a small sauce pan heat the water, sugar and cornstarch over medium heat. Stir constantly. Once it has come to a boil, cook an additional 1-2 minutes, or until it has become clear and thick.

Remove from heat and stir in the strawberry Jell-o until it completely dissolves.

Cool off the heat for a few minutes and then pour evenly over the top of the strawberries, making sure they all get coated with the glaze. 

Refrigerate for 2 to 4 hours, or until it has set.  Keep this pie in the refrigerator and serve cold. Enjoy!

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