Saw it. Pinned it. Tried it. Loved it.

I have a problem, I am addicted to Pinterest.  I can spend hours on there finding new things to try. I have so many recipes and crafts pinned, I'm not sure if I will have time in my lifetime to try them all.  Unless I quit my job and dedicate my days to baking, cooking and making things I have pinned. Will someone convince those pesky companies that like their bills paid at the end of the month that I really don't need to pay their bills?  I will be doing the world a service. Someone will have to convince my husband too.  Well, if you are on Pinterest, you can follow me here.  Leave a link in the comments and I will follow you too.

This is the first in a new series, where I will try out recipes I find on Pinterest, and I will let you know if it is easy, tasty and worth trying.  My first entry features a recipe from Brown Eyed Baker.  She really was brilliant when she came up with the idea for a Bacon, Egg & Hash Brown Sandwich.  Check out her page for the full recipe and pictures.  I'm still having camera issues, so my pictures do not do the recipe justice.





I used frozen hash browns and turkey bacon and I cooked the items in a different order. I made the bacon first, then the hash browns and saved the egg for last.




Then you put everything together and turn into an awesome grilled cheese sandwich.

I loved this recipe and highly recommend that you try it out.  It is a little time consuming, so it may be best to try on a weekend when you have more time.  It's really easy to make, if you're planning on making a big breakfast, you'd most likely be making the individual components anyway.  It is very delicious!  I give this recipe 3 pins out out of 3 pins!

Contest Winner and a recipe for a Steak Fajita Frittata

Before I announce the winner to my first giveaway, I thought I would first share the very scientific way I chose the winner.  First I wrote each name on a piece of paper, one for each method they entered the contest. I placed all the names in a hat and had my husband pick a name out of the hat to select the winner.

And our winner is. . . Driving Miss Daisy! Congratulations! Please send me an e-mail at latisha@spicedwithlove.com to claim you prize!  Thank you to everyone who entered my very first contest.  Keep an eye out for the next one.

I am a little quirky or ditsy at times, but my husband Michael loves me in spite of my craziness or maybe because of it. He probably needs to be a little crazy himself in order to be so in sync with me. Last week I was watching a movie on TV. Michael came into the room and our conversation went a little like this.

Michael: What are you watching?
Me: Relic
Michael: Is that the one in Mexico with the killer vines?
Me: No, that was called . . .

And that was the end of the conversation because I could not remember the name of the movie. Until yesterday. We're driving along in the car listening to music and suddenly it comes to me.

Me: The Ruins
Michael: (laughing) What are we finishing the conversation from a week ago? You're crazy.
Me: (laughing) Well, you knew exactly what I was talking about so you must be crazy too!

And this is one of the many reasons I love my husband and one why I I love to wake up Sunday mornings and make him a breakfast like this one.

Ingredients
8  eggs
8 oz cooked steak strips
1/2 to 1 cup shredded cheddar cheese
2 tsp Fajita seasonings
A splash of milk
1 tbsp butter
Salt & Pepper to taste



Yes, I bought the peppers pre-cut. It saves me time and I really hate chopping.
Directions
Preheat oven to 400 degrees F.
Melt butter in an ovenproof skillet.



Add peppers and saute until tender.





Add steak and sprinkle with fajita seasonings.



Meanwhile add eggs to a bowl, scramble with milk and salt and pepper. Add to pan.



Stir eggs gently. Add 1/2 of the cheese.



As eggs set, lift up bottom skin that has formed and allow uncooked eggs to settle. Keep doing this until the eggs begin to set throughout.



Add remaining cheese and allow frittata to cook in the oven for about 20 minutes or until eggs are completely set and cheese has melted.





Serve and enjoy!

Open Faced Breakfast Sandwiches

I've started of getting into the habit of making a nice breakfast at least one morning on the weekends.   It is so much cheaper to make the meal at home rather than going out to eat.  This past weekend when Michael and I woke up, I realized I didn't have any ingredients to make breakfast.  So we decided to ride our bikes to the grocery store to do some shopping.  Michael picked out bacon and everything bagels for the 2 things he had to have for breakfast.  So I decided to make him a version of the breakfast sandwich he usually gets from the neighborhood bagel shop.


This recipe serves two people but it can easily be increased for a larger crowd.


Ingredients
2 Bagels
4 eggs
¼ to ½ cup shredded cheese
4 slices bacon
Splash of half and half or milk





Directions


Preheat oven to 350 degrees F
Cook Bacon
Add eggs to a bowl, beat with salt and pepper and a splash of half and half





In a medium size skillet, melt some butter. Add eggs and scramble of medium heat.





Scoop out the center of the bagels.





Fill with eggs. Top with bacon and cheese





Cook until cheese is melted and bagels are toasted.




Print this recipe

Breakfast Casserole

This is another popular recipe with my family. I like to make this recipe for Christmas morning. I assemble it the night before and bake it while we open presents.

Prep Time: 20 minutes Cooking Time: 20- 25 min  Servings: 6

Ingredients
2 tbsp oil
3/4 cup of Simply Potatoes Southwest Style Hash Browns
6 eggs
3/4 cup reduced fat shredded cheese
2 tsp 1% milk


Seasonings to TasteSalt
Pepper

Preheat oven to 350 F



Heat oil in skillet until hot.

Add potatoes to skillet. Spread in an even layer. Press down with spatula.
 
Cook 6 - 7 minutes. Drizzle with additional oil. Using a spatula, flip potatoes over in sections. Cook for an additional 6 minutes.
While the potatoes finish cooking, crack the eggs into a bowl.
Poke holes into each of the yolks. Add 1/2 cup of cheese and milk. Season with salt and pepper. Scramble.
 
Add potatoes to a lightly greased casserole dish.
Sprinkle with remaining cheese. Pour eggs over potatoes.
Bake for 20 to 25 minutes or until eggs are set.

Breakfast Pockets

These breakfast pockets are really easy to make and I love to make them during the school year. When we are running late we can grab them and eat in the car. One whole pocket can be too much for one serving. I usually eat half and save the other half for later.

Prep Time: 5 minutes Cooking Time: 35 minutes Servings: 3

Ingredients

2 tbsp butter
6 eggs
1/4 cup reduced shredded cheese
2 tsp 1% milk
6 count refrigerated crescent rolls

Seasonings to TasteSalt
Pepper

Preheat oven to 350 F

Crack 6 eggs into a bowl.  Before I scramble the eggs I add a splash of milk, salt and pepper. I also use a fork to poke holes in yolks.


Whisk the eggs until well blended.


Meanwhile add 1 tbsp of butter to medium size skillet over medium heat.  Add eggs to pan.


Cook until eggs just start to set. I like my eggs to be fluffy and my trick is to scramble continuously until eggs are mostly set.


Add cheddar cheese.

When eggs are done cooking, remove from heat and set aside.

Remove crescent rolls from tube. Instead of 6 triangles, separate into 3 rectangles and place on a lightly greased cookie sheet.


Divide egg mixture between 3 rectangles.

Fold edges into the middle and press ends together, sealing the pockets.




Use a fork to poke holes in the center.


Melt the remaining tbsp of butter and light brush over pockets. Bake for about 17 minutes.