Ziplock Omelets!

We went to a school arts and craft show today and of course I made a bee-line to the local cook book! It was only $3 and all proceeds went to the school.
They have some really good recipes! I came across one I had to share in case many of you would like to try this in the morning for breakfast!
Cheeses, Ham
Chopped onion
Green or red peppers, Tomato, Cooked bacon pieces, mushrooms, hash browns, Salt, pepper, salsa.

Make exactly as written and you will be amazed! Start with a large pot of water heating. You can usually cook 6-8 omelets in one large pot. For more, start another pot of water.

Have guests write their names on a quart size freezer bag with permanent marker. Crack two (2) eggs (no more than two). Close and shake to combine the whites and yolks.

Put out the prepared ingredients as noted above. Each guest should add the prepared ingredients of choice to their bag and shake well. Make sure to get the air out of the bag (by burping it) and zip it up.

Place the bags into rolling, boiling water for exactly 13 minutes. When done, open the bags and the omelet will roll out easily. Be prepared for guests to be amazed. Great served with fresh fruit, cheese grits, coffee cake, or biscuits.

This would be great during the holidays when relatives are staying over, or spend the night parties! Enjoy!

Saturday Soup Day!

It's been raining all day and now it has finally stopped but its slightly cool outside. We have a soft breeze coming from the windows. Today is definitely another soup day! So lets make Loaded Potato soup! I found this recipe at Kraft. Enjoy! This should make a batch for 4 and it would be great for football watching. We are sad here our teams lost. (Auburn and Georgia). Yes we are a divided family! I hope your team won!
What You Need!

1 lb. baking potatoes (about 2), cubed
1 can (14-1/2 oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices Bacon, cooked, crumbled and divided
1 cup KRAFT Shredded Cheddar Cheese, divided
1 green onion sliced, divided
1/4 cup Sour Cream

Make It!

MICROWAVE potatoes in large microwaveable bowl on HIGH 5 min., stirring after 2-1/2 min. Stir in broth and milk. Microwave 10 min., stirring after 5 min. Carefully crush potatoes with potato masher.
RESERVE 2 Tbsp. each bacon and cheese and 1 Tbsp. onions for topping. Stir remaining bacon, cheese and onions into soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.


John strapped his receiver tightly on his upper arm. He was ready to finish this game and finally claim victory. The sun had set...