Egg and Cheese Burritos

Egg and Cheese Burritos 

 

 

 

 

 

 

 

 

 

 

 

 

 

For those times when your family needs breakfast on the run, prepare these hand-held scrambled eggs and cheese burritos.  You can add diced ham, bacon, veggies, or whatever you want.  But I like to keep quick and simple.

Egg and Cheese Burritos

3 eggs 

1 tablespoon butter 

4 flour tortillas (8-inch) 

Slices of American cheese

 

Lay out Tortillas on a plate and heat in the microwave for a few seconds, just until warm.

 

 

 

 

 

 

 

 

 

 

 

 

Whisk eggs until blended.   If you are adding other ingredients, now is the time to add them.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Melt butter in small nonstick skillet on medium heat. Add egg mixture and using a spatula, continue to turn and stir until eggs are firm. 

 

 

 

 

 

 

 

 

 

 

 

 

Lay two slices of cheese on top of the warm tortilla.  Then spoon the scrambled eggs on top of the cheese. 

 

 

 

 

 

 

 

 

 

 

 

 

Lay another 2 slices of cheese on top of the eggs.   

 

 

 

 

 

 

 

 

 

 

 

 

 

Fold your burrito but turning up the bottom first and then fold over each side.  

 

 

 

 

 

 

 

 

 

 

 

 

 

Flip the burrito over and the melting cheese will hold it together.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can add diced ham, bacon, veggies, or whatever you want. Just add less eggs so you can fit it all in.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Photography is the property of and copyrighted to Welcome Home.

♥ Cherry-Topped Brownie Dessert Squares

Cherry-Topped Brownie Dessert Squares

Brownies:
1 box (1 lb 2.3 oz) fudge brownie mix
2/3 cup oil
1/4 cup water ...
2 eggs

Filling
2 packages (8 oz each) cream cheese, softened
1 container (1 lb) vanilla ready-to-spread frosting
1 teaspoon almond extract

Topping
1 can (21 oz) cherry pie filling, chilled

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with shortening. In large bowl, stir brownie ingredients until well blended with spoon. Spread in pan.

Bake 24 to 26 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 30 minutes. In large bowl, beat filling ingredients until smooth. Spread over cooled brownies. Cover; refrigerate at least 2 hours or until set. To serve, spoon pie filling over top. Cut into squares.

http://www.pillsbury.com/recipes/cherry-topped-brownie-dessert-squares/c8249f5d-9e88-4d16-9f39-831e1ee7f763

 

Apricot Honey Spiced Ham

 

Well, I've made a lot of Ham dinners in my life but nothing as spectacular as the one I made this year! Really. Best ever! There was nothing special about the actual ham I bought.... it was a fully cooked bone-in ham, shank end...about 6 pounds). What made it the best? The incredible glaze I made up as I went along. I knew exactly what I wanted.... a wonderfully sweet and tangy thick and sticky glaze with that touch of citrus. OMG it was to die for.

 

 

 

 

 

 

 

 

 

 

 

  

Apricot Honey Spiced Ham

 1 fully cooked bone-in ham, shank end (about 7-10 pounds)

1/2 cup honey

1/4 cup apricot jam

2 tablespoons Dijon mustard

1 tablespoon apple cider vinegar

4 cloves garlic, smashed

Pinch of red pepper flakes

Zest and juice of 1 orange

Freshly ground black pepper                         Set the ham out for about 2 hours at room temperature. Preheat the oven to 325 degrees and adjust the oven rack to the lowest level.                         Using a sharp paring knife, score the entire fat layer of the ham with deep cuts (being careful to not cut into the meat) in a 1/2-inch-wide diamond pattern.                         Place the ham cut side-down in a roasting pan fitted with a rack and add water to the bottom of the roasting pan about 1/2 inch deep. Cover loosely with foil and bake for 45 minutes. Meanwhile, make the glaze: In a small saucepan over medium heat, stir together the honey, jam, mustard, vinegar, garlic, red pepper flakes, orange zest and juice and black pepper until combined.                                    Bring to a gentle simmer over medium heat. Cook, stirring often, until the glaze is slightly thickened, 3 to 5 minutes. Remove from the heat and set aside.  If you want it thicker, add more jam and honey.                           Remove the foil from the ham and spoon the pan drippings over the top; then generously brush the glaze all over.                          Continue baking the ham, uncovered, and repeat the basting with juices and brushing with glaze every 20 minutes until the glaze is deep golden brown and caramelized or until the internal temperature reaches 130 degrees, 10 to 12 minutes per pound, about 1 hour more. Loosely cover the ham with foil and let rest 15 minutes before slicing. Drizzle remaining glaze over ham when serving if desired.                      Photography is the property of and copyrighted to Welcome Home

Melting Sweet Potato Rounds

 

 

 

 

 

 

 

 

 

 

 

 

 

A delightful new twist on sweet potatoes that melt in your mouth.  These are so good that I make them all the time, not just for holidays. They are that good!  The edges get caramelized and crisp and the centers are so soft. The combo of the cinnamon and maple syrup add the right amount of sweetness with a depth of flavor. The pecans give them the finishing touch of crunch.

Melting Sweet Potato Rounds

 4 small sweet potatoes, peeled and sliced into 1/2-inch rounds

2 Tablespoon of butter, melted

1 teaspoon ground cinnamon

¼ teaspoon kosher salt

½ cup real maple syrup (not pancake syrup)

½ cup chopped pecans

 

Preheat the oven to 425 degrees F. Slice your peeled potatoes in 1/2 inch rounds. 

 

 

 

 

 

 

 

 

 

 

Add the sliced potatoes, melted butter, cinnamon and salt to a medium bowl and toss to coat. 

 

 

 

 

 

 

 

 

 

 

Arrange the potatoes in a single layer on a baking sheet and bake for 15 to 18 minutes.

 

 

 

 

 

 

 

 

 

 

Flip the potatoes, then drizzle them with the maple syrup and continue to bake for about 15-18 more minutes or until the potatoes are golden brown and crisp on the outside but soft on the inside. 

 

 

 

 

 

 

 

 

 

Arrange on a plate and sprinkle with the pecans. Enjoy!

 

 

  

Photography is the property of and copyrighted to Welcome Home.

Home For The Holidays

My Christmas book. 

"Home For The Holidays."    

The tradition I love most is that big Christmas dinner where families gather to share laughter and love. Growing up, the meal rarely changed and the table was set with Mom’s beautiful Christmas dinnerware all full of the same wonderful food. At the center of the table was her huge honey glazed ham or her golden brown turkey. I hope this cookbook takes you down memory lane and that the recipes transport you back home for Christmas.

To buy this book in E-book format for only $4.99, click on this link: 

http://www.blurb.com/b/7642170-home-for-the-holidays?ebook=608314