Breakfast Casserole, THM style!

Things have been pretty quiet around here this week. My little grand darling and her parents are away for a week of family vacation with her other grandparents. I miss that little girl like crazy!! I can’t believe she is almost 2 years old! It won’t be long until she is in “First Day of School” pictures like I’ve been seeing on my Face Book news feed this week. Those children are so adorable!

This is also the time of year for colleges to begin again. It is hard for me to believe that my Citadel grad is starting his second year out of college! I have remained a member of some of the Citadel parent pages on Face Book in order to encourage parents who are new to the 4th class system of a military college. Back when Ben was a knob, I wrote this blog post about mailing packages to him. It is my most viewed post…over 2500 clicks on that post alone! I am amazed!

And of course, my heart misses my newest bundle of love! I can’t wait to see him (and his mommy!) again in September!

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Last week I saw this recipe come through my news feed and realized that I could make it low-carb with no trouble at all. The original recipe called for 1 lb. of hash brown potatoes. I switched that out for finely chopped cauliflower, and it worked great! The hubby even took seconds! This recipe makes 6 large portions.

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Mix these ingredients together in a mixing bowl.

  • 1 lb. chopped cauliflower
  • 1 tsp. salt
  • 1 tsp. pepper
  • 1 tsp. paprika

Cut  7 slices of bacon into bite-sized pieces and fry them in a skillet. Drain on paper towels.

Mix these ingredients together in another bowl.

  • 6-7 eggs
  • 1/3 c. heavy whipping cream
  • the fried bacon pieces

Lightly oil a baking pan. I used one that is 7 x 11 inches. Press the cauliflower mixture into the pan on the bottom and part way up the sides. Pour the egg mixture on top of the cauliflower. Sprinkle with grated cheddar cheese and 1 tbsp of  chopped, fresh chives.

Bake at 350* for about 40 minutes or until the eggs are firm. Serve with a spoonful of fresh salsa. Enjoy!

 

Cream Cheese Shrimp Rolls

I am finally making the time to get this recipe posted!! Yay for me!  It seems like I’ve been busy doing insignificant things lately. While I do realize that I probably don’t always use my time wisely, I have been being productive!  For instance, this morning I made our first batch of fresh salsa using our own tomatoes and hot peppers!  This makes for a happy hubby since it is one of his favorite summer time foods!

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I’ve also been busy writing letters to my AB son who is just completing his 5th week of training in San Antonio. Basics are not allowed to have computers or cell phones unless authorized, so any communication with him is done the old fashioned way…hand-written letters!  He isn’t the greatest at writing back, but I must give him credit for trying. I think I have received 5 letters!  And we even got 2 phone calls last weekend!!!  Coming up with creative ways to correspond isn’t always easy. Here is one way that I did though:

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I’ve also been busy crocheting a baby blanket for our first grandbaby scheduled to arrive in early September! No picture of it yet since I don’t want my daughter-in-law seeing it until I actually give it to her!  And I’ve been making collegiate checkerboard Christmas stockings!  Here is a sample:

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Now, back to the shrimp rolls. You might have read my post about egg rolls a few weeks ago.   That night the hubby also created this recipe.  He and all four of my kiddlets love shrimp. I am the oddball here because I rarely if ever like shrimp or other types of seafood.  I know…weird, right?  These amounts are pretty much guesses since he didn’t write any of it down.

8 oz pkg of cream cheese, softened

1/2 c. sour cream

1/4 c. mayonnaise

1/8 c. ricotta cheese

salt and pepper to taste

pinch of red pepper

sesame seed oil to taste

2-3 tbsp. butter

splash of lemon or lime juice (or both)

1 c. small shrimp (can be chopped into tiny pieces)

about 6-8 egg roll wrappers

peanut oil for frying

In a large mixing bowl combine the cream cheese, sour cream, mayonnaise and ricotta cheese. Stir in salt, pepper and red pepper.  Set aside.

In a large skillet, melt butter. Add shrimp, sesame seed oil, and lemon or lime juice.  My hubby added the seasonings to the shrimp instead of the cheese mixture.  I don’t think it matters when you add them.  Stir until heated through.  Combine shrimp with cream cheese mixture.

Place a spoonful of mixture on each egg roll wrapper.  Wrap according to package directions and fry following the directions given here.   Enjoy!