Turkey, Egg & Cheese Breakfast Quesadilla

So Tim and I have this thing that we do. And by "we," I mean "I." Every Monday, Wednesday and Friday morning, Tim asks for scrambled eggs and my breakfast potatoes. Now, these are all depressing days for me: Monday is, well, Monday. Wednesday is the middle of the week, which is depressing in-and-of itself. And Friday, well, all I can think about is, "One more day until I get to sleep." Plus I go to the gym at 5 am on those mornings. At least Tuesdays are Taco Tuesdays and Thursdays have Grey's Anatomy.

I'm rambling.

A few mornings ago, Tim woke me up with his signature line: "Eggs and potatoes, cheeks?" Cheeks is a new nickname we're trying out. It's still a toss-up. Anyway, he wants these eggs and potatoes, and I'm just not into it. It's the end of the month, I'm out of grocery money, and unbeknownst to him, I've been out of red potatoes for 9 days. So I go to the kitchen and think this up after throwing together the 5 things I had in my fridge.

"And it was good."

Ingredients:

• 2 eggs
• 1 tortilla
• 2 slices provolone or American cheese
• 2 slices turkey, ham or favorite sandwich meat
• Salt, pepper

Directions:

• Crack eggs and put yolk/whites in bowl. Add about 1/8 cup water and whisk.
• Pour eggs into small pan and turn heat on medium low. Let cook in that position without stirring. If the eggs start to get overcooked on the sides, turn the heat down, which will help the eggs cook more evenly.
• Using a spatula, lift cooked egg from the pan and place flat on an open tortilla. 
• Top with slices of cheese, sandwich meat. Add salt and pepper.
• Fold tortilla in half and place back in pan. Turn heat on medium high.
• Let the tortilla cook for about 5 minutes before flipping. Tortilla should be golden brown.
• After cooking both sides, remove from heat and cut in half.
• Serve warm as a quick, easy breakfast!

Love and the-most-important-meal-of-the-day,

Rachael

Trix or Treat Spider Cookies

First, I’d like to beg for you not to read too closely into this post. I took a 2-hour nap this afternoon, and while it was amazing, I’m not “all here,” if you know what I mean. I’ll be the first to admit that I enjoy Halloween, and not for the reasons you might assume. Aside from all the controversy that surrounds this holiday, I love it because it reminds me that Thanksgiving is only a few weeks away, which then ushers in Christmas. And we all know that I’m obsessed with Christmas. Obsessed. You won’t be able to get rid of me, I’ll be blogging so much. I mourn as I put my tree away on Tim’s birthday. Which is June 7th.

Regardless.

My mom’s friend, Holly, made these adorable “spooky” cookies and sent the recipe along to me. It was originally posted on Bakerella’s site, which is absolutely fabulous and noteworthy. I’ll post the recipe exactly as it’s seen on her blog. Thanks again, Holly!

Ingredients:

                  1 package Betty Crocker Double Chocolate Chunk Cookie Mix

                  1 can of chocolate ready-made frosting

                  1 can of vanilla ready-made frosting

                           24-48 Trix orange and green sweetened corn puffs

                           Toothpicks

Re-sealable plastic bags

Directions:

                  Preheat oven to 350 degrees.

                  Mix ingredients for cookies as directed on the package.

                  Use a small ice cream scoop to get similar sized cookies or just use a spoon and vary the amount for different size cookies.

                  Place cookie dough on a parchment covered baking sheet.

                  Bake for about 7-8 minutes.

                  Cool completely on a wire rack.

                  Makes about two dozen cookies.

To decorate:

                  Spread chocolate frosting on the top of each cookie.

                  Fill a re-sealable plastic bag with a couple of heaping spoonfuls of frosting and snip a tiny hole out of the bottom of one corner.

                  Pipe on three circles of white frosting for each cookie. Start in the middle with the smallest circle and work your way out.

                  Take a toothpick and beginning in the center, drag it lightly through each circle. Repeat all the way around the cookie.

                  Take remaining frosting and separate it into two bowls. Tint one frosting with orange icing color and the other with green.

                  Fill two re-sealable bags with the orange and green frosting and snip off the corner of each.

                  Pipe eight small legs with each color and place a matching orange or green Trix Cereal puff on the top of each pair of legs. Add one or several spiders on each cookie.

How cute are these? I hope you all have an amazing Halloween, or harvest festival, or whatever you celebrate! Just as long as there are pumpkins, cookies and fall involved, I’m down for whatever you want to call it.

Love and the spook,

Rachael